Prepare to have your life changed by this Elote Mexican Street Corn Queso Dip Recipe! Inspired by Mexican grilled corn, my mix of Mexican cheeses, jalapeño, and sweet corn makes the most delicious party dip for the Super Bowl, Cinco de Mayo, family parties, and more. This Mexican street corn dip is one of my most popular recipes and my go-to cheese dip for parties.

This Elote dip recipe is easy, cheesy, and so satisfying! The secret to perfect queso is in how you prepare the grated cheese and it’s such a simple step you’ll never have clumpy queso again!

I first discovered elote when the movie Nacho Libre came out. I was instantly intrigued by that creamy, cheesy corn on a stick because it looked utterly irresistible. Since then, elote has grown in popularity, and I have loved experimenting with it at home.

One of my favorite ways to enjoy it is by turning it into a gooey queso dip, which is just as addictive, easy to share, packed with flavor, and perfect for taco nights or casual gatherings. Every time I make it, I am transported back to that first “aha” moment, and it has now become a beloved staple in my kitchen.

When served off the cob, this dish is called esquites. In Mexico, it is a popular street food featuring sweet corn kernels coated in a creamy, cheesy, and slightly spicy sauce. This queso recipe is my take on esquites, capturing all the bold, comforting flavors in a warm, shareable dip.

Ingredients For Elote Queso Dip Recipe

This queso is all about simple ingredients that pack a ton of flavor. Sweet corn, melty cheeses, and a little bit of spice come together to make a dip that everyone will want to scoop up. Grab everything you need, and get ready for cheesy, gooey, elote-inspired goodness.

Base & Sauce

• Butter: melted with oil to start the queso
• Vegetable Oil: pairs with butter for sautéing
• Jalapeño: adds heat and flavor when sautéed
• Cornstarch: coats the cheese to help thicken the sauce
• Evaporated Milk: creates a creamy, smooth base
• Sharp Cheddar Cheese: gives sharp, bold flavor
• Chihuahua Cheese: melts beautifully for authentic queso texture
• Monterey Jack Cheese: adds creaminess and stretch
• Salt: seasons the queso
• Corn: stirred into the queso and sprinkled on top

Garnishes & Serving

• Mexican Crema: drizzled over the top for richness
• Cilantro Leaves: fresh herb garnish
• Queso Fresco or Cotija: crumbled on top for extra flavor
• Chili Powder: optional sprinkle of spice
• Tortilla Chips: served on the side for dipping

This queso is game-day ready! It’s perfect with tortilla chips on Super Bowl Sunday, served with your favorite tacos, or drizzled over a hearty burrito.

How to Make Elote Mexican Street Corn Queso?

This homemade queso dip recipe is the ultimate appetizer! It’s made with real shredded cheese (NOT velveeta) tossed with cornstarch in order to perfectly thicken the sauce and melted into a silky, gooey cheese sauce and loaded with sweet elote-style corn. It’s rich, flavorful, and even better than what you’ll find at your favorite Mexican restaurant.

1. Prep: Toss the cheeses with cornstarch in a large bowl.
2. Cook: Heat butter and vegetable oil in a skillet, sauté the jalapeños until soft, then set aside.
3. Whisk: Slowly pour in evaporated milk, whisking until smooth.
4. Melt: Remove from heat and stir in the cheeses until creamy and the cheese melts, then season with salt and fold in most of the corn.
5. Finish: Top with reserved corn, crema, cilantro, queso fresco or cotija, and chili powder. Serve warm with tortilla chips.

Can I Make This Queso Dip Recipe in a Slow Cooker?

For a hands-off version of this queso, toss the shredded cheeses with cornstarch and place them in the crock-pot with melted butter, vegetable oil, evaporated milk, corn, jalapeños, and salt. Stir gently to combine, cover, and cook on low for 1 to 2 hours, stirring every 30 minutes, until the cheese is fully melted and creamy.

For serving, top with reserved corn, a drizzle of Mexican crema, fresh cilantro, crumbled queso fresco or cotija, and a pinch of chili powder if desired. Keep the crock-pot on warm during your gathering so the queso stays smooth and gooey for dipping.

Storing and Reheating This Elote Queso Dip Recipe

Store any leftover queso in an airtight container in the refrigerator for up to 3–4 days. When ready to reheat, pull it out of the fridge and warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring often to keep it smooth and creamy. If the queso thickens too much, stir in a splash of milk to bring back the desired consistency.

What to Serve with Elote Queso Dip

Elote queso dip is the kind of appetizer that knocks your socks off! We like to make this one for the Super Bowl! We keep it simple and serve this dip with a big bowl of tortilla chips, but it is just as delicious drizzled over tacos, spooned onto burrito bowls, or used as a topping for nachos.

You can serve it alongside grilled meats like carne asada, chicken, or shrimp for a fun Tex-Mex twist, or keep it simple with warm flour tortillas for dipping. For parties, pair it with guacamole, salsa, and a fresh pico de gallo to create the ultimate appetizer spread.

This elote queso dip is creamy, cheesy, and loaded with bold flavor, making it the perfect Super Bowl appetizer. Serve it warm with tortilla chips, and watch it disappear before your eyes.

More Dip Recipes to Try:

• Cheesy Spinach Artichoke Dip
• Toffee Apple Dip
• Cheesy Salsa Bean Dip
• Fresh Homemade Salsa
• Instant Pot Buffalo Chicken Dip

Video for How to Make Elote Mexican Street Corn Queso

This is the best lemon orzo recipe with parmesan and peas! It is about to become your new weeknight hero! Bright, zesty, and oh-so-easy. With tender orzo, fresh peas, tangy lemon, and delicious parmesan, this quick and flavorful dinner comes together in no time and tastes like a million bucks.

Perfect for busy nights when you want something fresh and totally fuss-free.

There’s truly nothing better than fresh garden produce. I didn’t understand this as a child and I don’t know that many people have experienced true farm to table even today. Mom and Dad would harvest the garden with all of us kids at the end of summer, but for me it was the excitement of fresh corn, homemade raspberry jam, and making boats to float in our mudroom sink made out of hollowed out cucumbers, while Mom and Dad were anxious to cut open a juicy tomato, sprinkle it with a little salt and savor every bite. 

I’m not kidding. I did not get that. I still don’t eat a tomato like an apple. Do you?

I have gained such an appreciation for food that you’ve labored over. It’s a fact: fresh picked tastes better. As winter melts away, we’re all about bright, fresh flavors like this quick and easy lemon orzo with Parmesan and peas.

Why I Love Orzo

Orzo may look like a grain, but it’s actually a rice-shaped pasta that’s perfect as a main with ham, as a side, or in soups and salads. This recipe brings all the freshness of garden produce to your table, even if it’s just the start of the season.

Although orzo can be cooked like rice and has similar nutritional information, it cooks up in about half the time. This is the number one reason why I love cooking with orzo. Well, that and the fact that I like the shape. And it tastes really good, especially when you toast it first. Okay, there are a lot of reasons why I love orzo.

Ingredients For This Lemon Orzo Recipe

This lemon orzo recipe with Parmesan and peas is a one-pan wonder that’s about to become your new favorite comfort food! Quick, easy, and packed with bright, fresh flavors, it’s a recipe you’ll love keeping the ingredients on hand in your pantry for those busy weeknights. Here’s what you’ll need:

• Orzo: A small rice-shaped pasta that cooks quickly and creates a creamy, comforting base.
• Olive Oil: Used to sauté and add rich flavor to the orzo.
• Chicken Broth: A healthy splash of broth adds depth and keeps the orzo tender and flavorful as it cooks.
• Fresh Thyme: Brings a light, earthy herb flavor that pairs perfectly with lemon.
• Fresh Lemon: Both the zest and juice are used for bright, fresh citrus flavor.
• Peas: Add a pop of sweetness and color.
• Parmesan Cheese: Melts into the orzo for a salty, savory finish. Be sure to buy good-quality Parmesan cheese! This is such a simple recipe, so the quality of your ingredients matter!
• Salt: Enhances all the flavors in the dish.
• Black Pepper: Adds a subtle bite and warmth.

Substitutions and Fun Additions

This lemon orzo recipe with Parmesan and peas is super versatile, so feel free to mix it up to suit your tastes! Add extra vegetables like carrots, green beans, red bell pepper, broccoli, asparagus, mushrooms, kale, spinach, or even red onions and shallots.

Swap the chicken broth for vegetable broth to make it vegetarian, or toss in some chicken shrimp, or another protein to make it a heartier main dish.

For extra flavor, try adding feta cheese, fresh herbs like parsley, basil, or oregano, white beans like chickpeas or Great Northern, a pat of butter or a splash of heavy cream, red pepper flakes, or even a drizzle of basil pesto. Customize to your heart’s content.

How to Make This Lemon Orzo Recipe

The basic steps for this lemon orzo recipe are similar to the tips we shared above. To make this easy dinner, you must do the following:

1. Toast: Heat olive oil in a skillet and toast the orzo until lightly golden and fragrant.
2. Build: Stir in the garlic and fresh thyme, then pour in the chicken broth.
3. Simmer: Let the orzo gently simmer until the liquid is absorbed and the pasta is tender.
4. Brighten: Stir in the lemon zest, lemon juice, and peas, cooking just until the peas are vibrant and warmed through.
5. Finish: Add the parmesan cheese, salt, and black pepper, stirring until creamy and well combined.

Storing and Reheating Leftovers For This Lemon Orzo Recipe

This Lemon Orzo Recipe will keep in an airtight container in the fridge for up to a week. When reheating, you can warm it in a skillet with a splash of water or chicken broth to keep the pasta from drying out or getting gummy. You can also microwave single servings, stirring occasionally, until warmed through, keeping the orzo al dente.

Leftovers are also delicious cold, tossed into a green salad for a nutty, chewy texture. Since the orzo soaks up lemon juice and seasoning over time, you may want to taste and add a little extra lemon, salt, or pepper before serving to refresh the flavors.

Sometimes a good side dish is the hardest part of the meal. Let us come to the rescue with this light and bright lemon orzo pasta with peas and parmesan! It is quick and easy and the whole family will love it!

Looking for More Delicious ORZO RECIPES?

• Ham Lemon Orzo with Parmesan and Peas
• Zupas Copycat Tomato Basil Orzo Soup
• Lemon Orzo Pasta Salad
• All our Pasta Recipes here!

Watch How This Recipe is Made…

Green beans with bacon are one of those simple, comforting side dishes that somehow always steal the spotlight. Growing up, any veggie instantly became more exciting the moment bacon showed up — and honestly, nothing has changed.

This stovetop green beans recipe gives you crisp-tender green beans, perfectly cooked bacon, and a buttery, savory finish that tastes like it came from a steakhouse, but it’s ready in just 20 minutes.

Whether you’re prepping for a holiday dinner or pulling together a quick weeknight meal, these skillet green beans with bacon deliver big flavor with hardly any work.

Easy Green Bean Recipe

I grew up on green beans — but they didn’t start out green, our green beans were purple! They were slightly sweeter than regular green beans, but otherwise tasted the same and would turn green after cooking.

Purple beans make me think of home and gardening every summer with my family. We worked long hours in that garden, but never as long as our mom, who is superwoman. Our hands would turn purple from picking and canning beans during the summer and we would have to scrub and scrub when we were done. Isn’t it funny how something you hated as a kid somehow becomes something you miss?

read more: Looking for easy sides? Try our Classic Baked Beans with Bacon next!

Why You’ll Love These Bacon Green Beans

• Quick: Side dishes should be quick and simple and this dish is ready in less than 20 minutes.
• Flavorful: It’s impossible for something to be bland when bacon is involved! Plus, add the garlic seasoning and this dish is bold in flavor!
• One-Skillet: Cleanup is a breeze and all the flavor is contained in one dish.
• Holiday-Friendly: Thanksgiving, Christmas, Easter…this dish works for them all! It’s a regular on our Sunday dinner table as well!

Ingredients You’ll Need

To make this simple green bean recipe, you’ll need the following:

• Fresh Green Beans: Add crisp texture and natural sweetness and they hold up well to sautéing without getting mushy.
• Olive Oil: Prevents sticking, helps beans sauté evenly and adds light, savory flavor.
• Butter: Adds richness and a silky coating and it helps seasonings stick to the beans.
• Garlic Spread Seasoning: Quick way to add garlic and herb flavor without chopping garlic cloves.
• Brown Sugar: Balances the salty bacon and seasoning and lightly caramelizes the beans for extra flavor.
• Bacon: Adds smoky, salty crunch and the bacon drippings flavor the beans as they cook.

How to Make Green Beans with Bacon

1. Cook the Green Beans: Place your trimmed green beans in a pot of boiling water. Let the green beans boil until they are bright green and tender.
   • PRO TIP: It’s important to let the water boil first as beans put in too early will have to cook for longer and you’ll end up with a mushy, brown bean.
2. Blanch: Use a stainless steel spider strainer (this is our favorite) to lift the green beans out of the pot and straight into an ice bath.
3. Cook the Bacon: Cook the bacon in a skillet until crispy. Transfer the bacon to a plate. Once cool enough to handle, crumble into small pieces.
4. Combine: Add the green beans to the same pan you cooked the bacon in. Add a little oil and butter as well and sauté until hot and flavorful, then garnish with the bacon crumbles and serve!

How to Prepare Fresh Green Beans

If you are using fresh beans, then you will want to snap the ends off, making sure that you pull the attached “string” off with the stem (you will notice a fibrous string along the side that will come off when you try to “snap” the stem off. It’s similar to celery strings).

You can leave green beans long, but I actually prefer to snap ours once or twice because they are easier to eat.

How Long to Boil Fresh Green Beans?

For this simple green bean recipe, cook the fresh green beans in boiling water for 4 to 5 minutes. Then, drain the beans and immediately submerge them in an ice bath to prevent them from cooking further. You’ll end up with bright green crispy-tender green beans.

Green Beans FAQs

What to Serve with Fresh Green Beans with Bacon

I mentioned earlier that these green beans are perfect for holidays or just a simple side dish for a weeknight meal. Here are some ideas for main dishes to serve with it:

• Prime Rib Roast
• Roasted Chicken
• Brown Sugar Ham
• Classic Meatloaf
• Smoked Brisket

Storing and Reheating

Green beans with bacon should be stored in the fridge in an airtight container. It will keep for up to 5 days. I prefer to reheat it in a skillet on the stovetop so that the bacon crisps back up.

I hope these green beans with bacon find their way to your table and become one of those recipes your family asks for again and again. It’s simple food, but sometimes those are the dishes that end up being everyone’s favorite. Whether it’s and easy holiday side dish or for a quiet weeknight at home, these green beans add a little comfort, a little nostalgia, and a whole lot of flavor.

More Easy Side Dish Recipes:

• The Best Mashed Potatoes
• Sheet Pan Potatoes, Green Beans, & Carrots
• How to Make Oven Baked Potatoes
• Cheesy Potato Casserole
• Lemon Roasted Broccoli
• All of our side dish recipes!

Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You’re going to love the salty, chewy crust, tender crumb and those meaty toppings!

I was on a phone call with an important business colleague who knows his stuff. I casually mentioned that we were working on both a focaccia bread and pasta recipe that helps to use up the leftovers from a charcuterie board or antipasto board. He immediately chimed in that he loves charcuterie and is often stuck in the same dilemma; what do I do with all of this stuff?!

Why I Love Antipasto Focaccia Bread

I’m the queen of “recreate it.” I don’t love when we make something that needs a very special ingredient or a bunch of things that I just need a little of but you have no choice but to buy a lot.

I LOVE this focaccia bread because not only does it use up leftovers, but it’s also so satisfying! In fact, because of the meats and olives, it’s a hearty bread that can totally count as a main dish at dinner. It’s like pizza!

Ingredients for Antipasto Focaccia Bread

• Flour: Adds structure and the base of our bread.
• Water: Essential to get that yeast going and make the bread.
• Salt: While many Italian breads skip the salt, like in Florence, I never do.
• Sugar: Helps the yeast rise and balances the acid and salt of this dish.
• Yeast: Get that bread rising and fluffy.
• Meats: Grab any combination you love on a normal antipasto platter.
• Olives: We love a mixture from kalamata to black.
• Tomatoes: Try using fresh and sun dried for more texture and flavor.
• Peppers: We love a touch of smokiness from a roasted red pepper.
• Artichokes: Adds a little brine and acid to the bread.

How to Make Antipasto Focaccia Bread

1. Stir: Make the bread by simply stirring together the flour, salt, sugar and water.
2. Refrigerate: Let this bread dough sit overnight in the fridge for enhanced flavor and texture.
3. Chop: Chop all of your ingredients to the same size so nothing cooks more than the ingredient next to it.
4. Dock the Bread: Olive oil the bread. Press your fingers all over the bread and sprinkle with the ingredients.
5. Bake: Bake until golden and chewy!
6. Enjoy!

Variations

Ok, so you’re on board for making a deliciously chewy bread, but you hate olives, don’t have certain ingredients or just want to mix things up. Here are a few ideas:

• Crispy Bacon
• Caramelized Onions
• Chopped Ham
• Sauteed Mushrooms
• Prosciutto and Peaches
• Grapes and Brie

Whether you’re eating this as an appetizer, main dish, or side to go with your tomato basil soup, this delicious Antipasto Italian Focaccia recipe is sure to impress your friends and family. Loaded with savory meats, cheeses, and vegetables, this savory bread is perfect for any occasion.

Watch How to Make Antipasto Focaccia Bread

More Delicious Bread Recipes…

• Easy Herbed Focaccia Bread
• Homemade Hoagie Rolls
• 3-Ingredient Unleavened Bread
• Potato Rolls

This easy creamed corn recipe takes simple corn and turns it into a sweet, creamy, and irresistible side dish. Perfect alongside roast chicken, prime rib, or your favorite weeknight meals, it’s packed with flavor and ready in minutes.

With butter, cream, and just the right seasoning, this creamed corn recipe is a classic that your whole family will love.

If you think creamed corn is just okay, wait until you try my version. It’s buttery and full of flavor, almost like a corn chowder turned into a side dish. I thought it might be just “pretty good,” but it’s actually amazing.

One of my favorite things about this season is taking a moment to reflect on the birth, life, and resurrection of Christ. As a member of the Church of Jesus Christ of Latter-day Saints, I believe He came to Earth with a real purpose, lived perfectly, and made the ultimate sacrifice because of His love for each of us. This knowledge makes everyday moments, and even something as simple as sharing a meal, feel meaningful and full of joy.

Ingredients For Creamed Corn

Creamed corn is simple, comforting, and full of flavor, and it starts with a few key ingredients that make all the difference. Here’s what you’ll need to create this amazing side dish:

• Butter: For cooking and adding richness.
• Flour: Thickens the cream sauce for a silky texture.
• Cream Cheese: Adds extra creaminess.
• Heavy Cream: Makes the corn luscious and smooth.
• Sugar: Balances the natural sweetness of the corn.
• Salt: Season to taste.
• Parmesan Cheese: Optional, for a savory kick.
• Frozen Corn: The star of the dish! You could also use fresh corn, but I would advise against canned corn.
• Black Pepper: To taste.
• Bacon: Cooked and crumbled, for a salty, crunchy topping.

With these simple ingredients, you’re just a few steps away from dreamy corn that will steal the show at any meal. It’s easy and always a crowd-pleaser.

Variations

You can easily switch things up with this recipe. Try using whole milk instead of heavy cream in the milk mixture for a lighter version, though the sauce will be a bit thinner. For a little heat, add diced jalapenos or a pinch of cayenne pepper to give the creamed corn a spicy kick.

How to Make This Creamed Corn Recipe 

Making this creamed corn recipe is seriously satisfying. Follow these simple steps to get flavorful corn every time:

1. Melt: On the stove, add butter to a saucepan over medium-high heat until the butter melts.
2. Whisk: Add the flour and whisk for 20 seconds to create a roux. While whisking, add the cream cheese and stir until it clumps together.
3. Add Cream: Pour in the heavy cream and continue whisking until smooth.
4. Season: Stir in the sugar, salt, and optional Parmesan cheese.
5. Add Corn: Mix in the corn kernels and reduce the heat to low. Cook until the corn is heated through.
6. Finish: Taste and adjust seasoning with pepper. Serve warm, topped with crumbled bacon.

This creamed corn is guaranteed to be a hit whether it’s a weeknight side or a holiday favorite.

Storage and Reheating

Leftover creamed corn keeps beautifully in the fridge in an airtight container for up to 4 days. To reheat, simply warm it in a saucepan over medium-low heat, stirring occasionally, or microwave in a covered dish until hot. Add a splash of cream or milk if it needs a little extra creaminess. This easy creamed corn recipe reheats perfectly and tastes just as delicious the next day, making it a stress-free side for busy weeknights or holiday leftovers.

What Goes Well with This Cream-Style Corn Recipe

This buttery corn pairs beautifully with classic comfort foods. Serve it alongside a hearty meatloaf, a pan of roasted chicken, or tender pork chops for a meal that feels cozy and satisfying. It also works well with simple weeknight favorites like baked ham, grilled burgers, or even a roast for special occasions. The sweet flavor of the corn complements almost any main dish and makes every bite feel indulgent.

If you’ve never made homemade creamed corn before, this is your sign. It’s rich, buttery, and so much better than anything that comes in a can. Whether it’s on your holiday table or a random Tuesday night, this recipe brings all the coziness you want in a side dish. Once you try it, you’ll wonder why you ever settled for the store-bought stuff.

More CORN RECIPES You Are Sure to Love:

• Secret the the Best Grilled Corn
• Slow Cooker Potato Broccoli Corn Chowder with Bacon
• Cheesy Zucchini Corn Casserole
• Elote Grilled Mexican Corn Salad
• All our SIDE DISHES here!

Learn How To Make This Creamed Corn in the Video Below

If you’ve ever wondered how restaurants get their roast chicken so juicy and full of flavor, the secret is simple — it’s all in the brine! This brined Roasted Chicken and Potatoes is one of those meals that makes you slow down and savor every bite.

The kids voted this was the best chicken and potatoes I’ve ever made and it was one pan and so dang easy.

The overnight brine infuses the meat with moisture and a subtle, herby flavor, while the garlic butter under the skin keeps every bite tender and golden. Add in roasted Yukon Gold potatoes that crisp up in the chicken drippings, and you’ve got a family dinner that is pure comfort food — with hardly any effort.

Why Brining Makes the Juiciest Chicken

The short answer is science! First, the salt in the brine breaks down the tight protein strands in chicken (or any poultry) which makes the structure more open to holding liquid molecules so it can retain more moisture.

When the chicken is submerged in the brine, the chicken soaks up the brine making it more juicy and more flavorful. The additional flavor in the brine like the lemon, fresh herbs and garlic all soak into the chicken so it’s flavored from the inside out!

Ingredients You’ll Need

For the Brine

• Water: The base that helps distribute the salt and flavors evenly.
• Kosher Salt: Draws moisture in and out of the chicken, resulting in juicy, seasoned meat.
• Honey: Adds a subtle sweetness and helps with browning during roasting.
• Peppercorns: Infuse mild spice and depth into the brine.
• Lemons: Brighten the flavor and help tenderize the meat.
• Bay Leaves: Add an earthy, aromatic note.
• Parsley & Thyme: Fresh herbs that lend light, savory flavor.
• Garlic: Deepens the flavor and complements the herbs beautifully.

For the Chicken

• Whole Chicken: The star of the recipe — roasting the entire bird keeps it juicy, flavorful, and beautifully golden while naturally basting the potatoes as it roasts.
• Kosher Salt: Enhances flavor, draws out moisture for crisp skin, and seasons both the chicken and potatoes evenly.
• Butter: Adds richness and helps the skin turn golden and crispy while keeping the meat tender and moist.
• Garlic: Brings depth and savory aroma to the butter mixture and infuses flavor into the chicken and potatoes.
• Fresh Thyme: Adds bright, earthy notes that complement the chicken’s richness and balance the buttery flavor.
• Lemon: Infuses the meat with a fresh citrus aroma, helps tenderize the chicken, and adds brightness to the pan juices.
• Red Onion: Adds sweetness and moisture to the roasting pan, enhancing flavor and preventing dryness.
• Yukon Gold Potatoes: Perfectly soak up the drippings from the chicken — soft and buttery inside with crisp, golden edges.
• Olive Oil: Prevents sticking, promotes browning, and adds a layer of richness to both the chicken and potatoes.

How to Make Lemon Butter Roasted Chicken

1. Dissolve: Mix the water, salt and honey in a large pot over medium heat and stir until the salt is dissolved. Remove from the heat and let the water cool.
2. Brine: Add the remaining ingredients to the pot, then add the chicken to the brine solution and let it brine in the fridge overnight.
3. Prep the Chicken: Remove the chicken from the brine and pat it dry. Sprinkle with salt and place in the fridge uncovered for a day.
4. Preheat: Place a cast iron skillet in the over and heat the oven to 425℉.
5. Make the Garlic Butter: Add the butter, garlic, thyme and lemon zest to a small bowl and combine thoroughly.
6. Rub: Lift the chicken skin and rub the garlic butter all over the chicken under the skin and on top of the skin.
7. Assemble the Dish: Pull the skillet from the oven and drizzle it with olive oil. Place the chicken in the pan (breast side up) and place the potatoes around it. Drizzle everything with olive oil and sprinkle the potatoes with kosher salt.
8. Roast: Place the pan back in the oven and roast for 1 hour. Rotate the pan halfway through the cook time.
   • NOTE: You want an internal temperature of 165 degrees F in the thickest part of the thigh.
9. Serve: Slice the chicken and serve with the potatoes and the pan juices.

What to Serve with Brined Roast Chicken

You will already have those golden, melt-in-your-mouth potatoes on the side, so let’s add some veggies and a yummy bread! Some of our favorite vegetable side dishes to go with roasted chicken and potatoes are broccoli salad, strawberry spinach salad, or air fryer smashed broccoli.

For a tasty bread recipe, we love our potato rolls, unleavened bread, or homemade Hawaiian rolls.

Roasted Chicken FAQs

Storing and Reheating Leftovers

Leftover roasted chicken should be stored in an airtight container in the refrigerator.
It will keep for 3-4 days in the refrigerator.

To reheat roasted chicken, place it in an oven safe dish and reheat in a 350 degree oven for about 25 minutes. You can also reheat in a microwave for 2-5 minutes. 

Leftovers can also be frozen. Place the cooled chicken in ziploc freezer bags and press out as much air as possible before sealing the bag. It will keep in the freezer for up to 4 months.

I have walked you through each step for making a perfectly roasted whole chicken, and when that beautiful golden chicken comes out of the oven, it will be impossible not to feel a little proud. The aroma alone will have everyone drifting into the kitchen asking, “Is it ready yet?”

This Brined Roasted Whole Chicken with Crispy Potatoes is the kind of meal that brings everyone to the table. The brine does all the work for you, keeping every bite juicy and flavorful, while the potatoes soak up all that buttery, lemony goodness. Whether it’s Sunday dinner or a special night in, this is one of those recipes you’ll come back to again and again — simple, classic, and full of love.

More Chicken Recipes You’ll Love

• Smoked Whole Chicken
• Homemade Chicken Pot Pie
• Roasted Chicken Thighs
• Sticky Mexican Chicken
• Smoked Chicken Thighs
• 15 Minute Chicken Stir Fry

Check Out This Video to See How it’s Made…

Sweet potato rounds are roasted until perfectly tender and topped with your favorite flavors, making them a healthy and delicious side dish or appetizer for Thanksgiving, Christmas, or any family gathering. Your family will love this easy, naturally gluten-free recipe, and you won’t even miss the crostini!

Years ago I started making sweet potato rounds for Christmas dinner, usually with gruyere sweet potato stacks. One year I had leftover cranberry sauce and started experimenting, which eventually led me to an adapted version of Tidy Mom’s recipe. These little bites are surprisingly easy to make and taste amazing.

I love that you can top them with leftover cranberry sauce, fig spread, or swap out the cheese for something new. They look stunning on any holiday table, and best of all, they taste just as good as they look.

What Do I Need to Make Sweet Potato Rounds?

These sweet potato rounds are festive, flavorful, and guaranteed to disappear fast! Be sure to make a double batch because everyone will be coming back for more! Here’s what you’ll need to make them:

For the Base

• Sweet Potatoes: peel them if you like, but I prefer leaving the skins on for texture and nutrients
• Olive Oil: helps the rounds roast up golden and crisp
• Fresh Orange Zest: a bright pop of citrus that pairs perfectly with the toppings
• Kosher Salt: brings out all the flavors
• Black Pepper: just a tiny kick to balance the sweetness

The Toppings for Sweet Potato Rounds

• Cranberry Sauce: homemade is best, and it adds the most delicious tangy-sweet bite
• Crumbled Feta: buy a block and crumble it yourself for the creamiest texture and best flavor

The Nuts for Sweet Potato Rounds

• Hazelnuts: roasted hazelnuts are perfect for the holidays, but you can swap them out if needed
• Butter: helps roast the nuts and adds richness
• Cinnamon: brings warmth and depth

The Sweet Potato Rounds Drizzle

• Honey: adds natural sweetness
• Balsamic Vinegar: a tangy-sweet punch that balances everything
• Fresh Thyme: bright, earthy flavor to finish the dish

The measurements for all ingredients can be found in the recipe card below.

Substitutes and Variations for Sweet Potato Rounds

Don’t worry if you’re missing something, these sweet potato rounds are super flexible and easy to customize:

Base Substitutes

• Sweet Potatoes: swap with butternut squash slices or thick carrot rounds
• Olive Oil: avocado oil, coconut oil, or melted butter all work beautifully
• Orange Zest: lemon zest or a splash of orange juice for brightness

Topping Swaps

• Cranberry Sauce: try fig jam, apricot preserves, dried cranberries, or pomegranate arils
• Cheese: feta can be swapped with goat cheese, Gruyere, Parmesan, Manchego, mozzarella cheese, ricotta, gorgonzola, or sharp white cheddar
• Honey: swap for maple syrup or agave, brown sugar, or omit all together. 

Nut Options

• Hazelnuts: pecans, walnuts, or pistachios make great alternatives

Other Fun Additions

These baked sweet potato slices are endlessly customizable and can be dressed up or kept simple depending on what you have on hand. Add fresh herbs like rosemary, thyme, or basil and spices for extra flavor, and sprinkle on red pepper flakes, chili powder, or some spicy paprika if you like a little heat.

No matter how you make them, this is the kind of easy, flavorful side dish that looks impressive on the table but takes very little effort. Your whole family will love them, and you’ll love how simple they are to pull together!

How to Make Baked Sweet Potato Rounds

This is the perfect side dish for all your holiday gatherings! Here’s how to make them:

1. Preheat: Heat oven to 425°F and line a baking sheet.
2. Slice: Cut the sweet potatoes into thick rounds
3. Coat: Mix olive oil, orange zest, salt, and pepper in a bowl. Toss in sweet potato slices to coat.
4. Roast: Arrange on the baking sheet in a single layer and bake in a preheated oven for 10–12 minutes. Flip and roast another 10–12 minutes until golden brown and tender inside.
5. Toast: In a skillet, toast hazelnuts for 1 minute. Add butter and cinnamon, stir, then remove from heat.
6. Top: Place potatoes on a platter. Add cranberry sauce, feta, and hazelnuts.
7. Drizzle and Enjoy: Whisk honey and balsamic, drizzle over rounds, garnish with fresh thyme, and Serve!

What to Eat with Sweet Potato Rounds

We love serving these with Christmas dinner, but they’re delicious alongside just about any holiday meal or Sunday dinner. They pair perfectly with main dishes like prime rib, whole roasted chicken, smoked brisket, honey baked ham, or roasted turkey.

We can’t wait to hear what you think of these and what you eat them with!

Storing and Reheating Sweet Potato Rounds

Leftover sweet potato rounds can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, remove them from the fridge and place on a baking sheet in a 350°F oven for about 8–10 minutes until warmed through, which helps them crisp back up.

You can also use the air fryer for a quick reheat if you want them extra crisp. The microwave works in a pinch, but the texture will be softer. I don’t recommend freezing since the cranberry topping and cheese don’t hold up well after thawing.

Roasted sweet potatoes topped with sweet and tangy cranberry sauce, salty feta, fresh thyme, toasted spiced hazelnuts and a fabulous honey balsamic drizzle…are you drooling?! You should be! These sweet potato rounds are the best healthy side dish!

More Sweet Potato Recipes:

• Mini Sweet Potato Gratins
• Gruyere Sweet Potato Stacks
• Sweet Potato Rolls
• Loaded Sweet Potatoes
• Orange Glazed Sweet Potatoes

Watch How These are Made

This easy 7 Ingredient Cheese Sauce for Broccoli recipe is the recipe that will help picky eaters like vegetables! It is so simple to make and one secret tip keeps the cheese sauce smooth and never clumpy! It goes wonderfully with freshly steamed broccoli for that classic side dish everyone loves.

Broccoli Recipes for Picky Eaters

Do you remember years and years ago on that Broccoli Salad post where I chatted about Cade surprising me by cooking a delicious steak dinner and how that was the first time I ate and enjoyed broccoli? Ever since posting about that broccoli he made me, I have received a crazy amount of emails asking for the recipe for his broccoli cheese sauce.

I feel really guilty about taking so long to write about it but Cade never measures so it took some time to figure out exactly what the recipe was. So, without any further babbling, here it is. From the man who didn’t even eat it that first night because it wasn’t healthy and he didn’t eat junk. (I’ve since cured him of that. You’re welcome.)

Ingredients for Cheese Sauce with Broccoli

This is a no roux cheese sauce meaning we aren’t using flour or butter. Here is everything you’ll need:

• Sharp Cheddar Cheese: The star of the sauce! Sharp cheddar will give the most bold cheesy flavor. Buy a block of cheese and grate it yourself for the best meltiness.
• Cornstarch: Toss the grated cheese in cornstarch to help thicken the cheese sauce as the cheese melts. Cornstarch also helps with the emulsion of the cheese and milk. Flour can also be used, but by using cornstarch, you keep the sauce gluten free.
• Evaporated Milk: Acts as the base for the creamy cheese sauce and doesn’t have the heaviness or high fat of cream. It has less water than regular milk which helps the sauce be extra creamy.
• Salt and Black Pepper: Adds flavor and hint of warmth.
• Ground Mustard: Adds flavor that enhances the flavor the cheese. Mustard is also a great emulsifier which helps keep the sauce smooth.
• Broccoli: Using fresh broccoli florets is preferred. Frozen broccoli ends up soggy and don’t hold up to the cheese sauce very well.

How to Make Homemade Cheese Sauce

1. Toss: Add the grated cheese and cornstarch to a large bowl and toss together. Let it sit at room temperature for 10 minutes.
2. Combine: Add all the ingredients for the sauce over medium-low heat and stir to combine. Whisk until the cheese is melting and it comes to a soft boil. Then whisk constantly for 2 minutes until slightly thickened.
3. Serve: Pour over cooked broccoli with fresh cracked pepper.

Can Broccoli Be Roasted?

Broccoli is delicious when roasted. Toss broccoli florets in a little olive oil and place in a single layer on a baking sheet. Roast without stirring until the edges are crispy and the stems are crisp-tender. (about 20 minutes). Then add the cheese sauce on top and serve!

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. It will keep for 3-4 days. It will not freeze well, so I do not recommend that.

Reheat the cheese sauce on the stove top over medium-low heat or in the microwave.

Other Ways to Use Cheese Cause

This cheese sauce is also a great topping for baked potatoes, cauliflower, nachos, or soft pretzels.

If you’re having a hard time getting your kiddos to eat vegetables, cover them in melty, gooey, delicious cheese! Come to me with all your parenting questions, friends! I have all the answers! Ha! This cheese sauce for broccoli recipe is on repeat in our house!

More Tasty Vegetable Side Dishes:

• Elote Mexican Grilled Corn Salad
• Green Beans and Potatoes
• Lemon Feta Grilled Asparagus
• Cheesy Basil Roasted Vegetables

Watch How to Make Broccoli and Cheese Sauce

This indulgent Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon makes the most amazing side dish. It’s a one skillet recipe filled with tender cauliflower and vibrant broccoli simmering in a creamy garlic sauce topped off with gooey cheese and crispy bacon! I can’t wait for dinner!

Upgrade your vegetable game with this delicious and easy recipe for creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for an easy side dish or even as a meal on its own.

Ingredients for Creamy Garlic Parmesan Broccoli and Cauliflower

There is so much flavor and creaminess packed into this dish, it almost seems like you aren’t even eating vegetables! Haha! Not that eating vegetables is bad! I love vegetables! But load them up with bacon and garlic and all sorts of cheese and even my picky kiddos eat them! Here is everything you need:

• Bacon: I found thick bacon worked the best, but it adds a lot of grease so make sure you follow the recipe and remove some before adding the butter.
• Butter: I prefer unsalted so that I can control the saltiness a little more.
• Onions: Regular yellow onion is great.
• Broccoli and Cauliflower Florets: The stars of the dish!
• Garlic: adds flavor
• Kosher Salt: adds flavor
• Aleppo Pepper: Aleppo Pepper is a must on top. That tiny fleck of sweet heat takes this dish to a whole new level. It’s not spicy, but it adds that wonderful flavor like a spice would.
• Heavy Cream: adds all the rich creaminess to the sauce
• Lemon Juice: adds a pop of freshness that takes this dish to a new level
• Mozzarella Cheese and Parmesan Cheese: We tried other cheeses like monterey jack and cheddar but the flavor was off with the garlic.

How to Make Creamy Broccoli and Cauliflower

Let’s walk through each step of making this indulgent vegetables dish…

1. Cook: Fry the bacon until crispy in an oven safe pan over medium heat. Once cooked, remove the bacon from the pan to a plate lined with paper towels. Drain most of the bacon grease.
2. Preheat: start the broiler
3. Sauté: Melt the butter in the skillet and add the onions. Cook it until transparent stirring occasionally.
4. Add: Place the broccoli, cauliflower and garlic and season with salt and pepper and toss everything together. Cook until the broccoli is bright green and fork tender.
5. Simmer: Pour the cream in and then reduce the heat to medium low and let it summer until the sauce thickens.
   • NOTE: If the sauce doesn’t thicken, add a teaspoon of 2 of Sure Gel and it will thicken right up.
6. Squeeze: Squeeze in some fresh lemon juice and stir to combine.
7. Broil: Sprinkle both cheeses all over the top and place the skillet into the oven. Broil it until the cheese is bubbling and golden.
8. Garnish: Top the whole dish will the bacon and a pinch of aleppo pepper.

Keep scrolling down the end of the post for the complete recipe in the recipe card.

Can I Substitute Another Vegetable for Cauliflower?

Yes! You could use all broccoli, green beans or brussels sprouts would be amazing!! If you’re a brussel sprout fan, try our creamy garlic parmesan brussel sprouts and broccoli.

Can I Freeze the Creamy Cauliflower and Broccoli?

Yes!! Let it cool completely and I prefer to freeze the bacon separate so it stays crisp. Creams don’t reheat exactly the same, but it’s still delicious!

Idea for Leftovers

Turn it into soup!

Got leftovers? Turn this dish into a broccoli and cauliflower soup! Just add it to a pot that has our base from our broccoli soup!

Why You Will Love This Recipe

• Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!
  • PRO TIP: If you want to change the flavor up a little, try roasting the broccoli and cauliflower first in the oven before tossing it in to sauté it.
• Quick: This side dish is ready in less than 30 minutes!
• Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!
• Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
• Low Carb: With only 4 grams of carbs, this is great low carb side dish option.
• One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!

Storing and Reheating

Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.

Indulge in this delicious and savory dish featuring creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for a satisfying and flavorful meal.

More Vegetable Side Dishes:

• Lemon Roasted Carrots and Parsnips
• Tomato Cucumber Salad
• Shredded Brussel Sprouts Salad
• Creamy Cheesy Broccoli Bake
• Southern English Pea Salad
• Roasted Vegetables

Buttery, creamy mashed potatoes made in just 30 minutes in the Instant Pot! This is hands-down the best mashed potatoes recipe for Thanksgiving or any family dinner.

While our classic mashed potatoes will always have a place at the table, this Instant Pot version is a total lifesaver. It frees up stovetop space for holiday favorites like No Fuss Stuffing and still delivers that rich, buttery flavor you love from Yukon gold potatoes.

Follow this simple step-by-step recipe for Instant Pot mashed potatoes and get perfect, fluffy potatoes every single time.

Ingredients for Instant Pot Mashed Potatoes

You only need 5 simple ingredients to make the creamiest mashed potatoes ever in your pressure cooker, all in a fraction of the time. Here’s what goes in:

• Yukon Gold Potatoes: About 8 medium (or 4–5 large). Their buttery flavor makes them the best choice for mashed potatoes.
  • PRO TIP: Russet potatoes also work, but Yukon Golds give unmatched taste and texture.
• Salt: Essential for flavor.
• Cream Cheese: Always use full-fat for the richest mashed potatoes (skip the low-fat stuff).
• Whole Milk: Or swap in heavy cream for extra indulgence.
• Butter: Because no mashed potatoes are complete without it.

Exact measurements are listed in the recipe card at the end of this post.

How to Make Instant Pot Mashed Potatoes

Here are the step-by-step instructions for making mashed potatoes in the Instant Pot. It’s easy peasy!

1. Set: Set the cream cheese out to come to room temperature.
2. Melt: Melt the butter on the stove top or in the microwave.
3. Prep: Peel and quarter the potatoes.
4. Cook: Add the potatoes to the Instant Pot and add enough water to cover them. Add the salt.
5. Pressure: Put the lid on the Instant Pot and seal it. Set to manual high pressure for 8 minutes.
6. Warm: Measure the milk in a glass cup and warm milk in the microwave.
7. Drain: When the potatoes are done, quick release the pressure valve and drain. Leave the potatoes in the pot to steam dry for a few minutes.
8. Mash: Smash the potatoes with a masher or ricer, then stir in the butter, cream cheese, and warmed milk.
9. Season: Adjust salt and pepper to your preference.

The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for all the details!

Best Potatoes for Mashing

The best potatoes for mashing are starchy potatoes like Yukon Gold, Russets, or Idaho. They break down easily and create a fluffy, creamy texture perfect for mashed potatoes.

Flavor Boosts and Add-Ins

Want to take these mashed potatoes to the next level? Try adding cooked crumbled bacon for a savory punch, sautéed or roasted garlic for extra depth, or fresh herbs like rosemary, thyme, parsley, or chives. For a cheesy twist, finely grated sharp cheddar melts beautifully and adds incredible flavor. These simple add-ins make your mashed potatoes even more irresistible.

What to Pair With Instant Pot Mashed Potatoes

Whether it’s Thanksgiving, Christmas, or a cozy weeknight dinner, these mashed taters are the ultimate comforting, carby side that comes together in just a few simple steps. Some of our family favorites to serve alongside are chicken, beef roast, salmon, or pork chops. I also love pairing them with a crunchy vegetable like a fresh salad, green beans, or roasted asparagus for the perfect balance.

Can This Recipe Be Made on the Stove Top?

Yes, it absolutely can. I will actually point you to our other mashed potatoes post for making mashed potatoes the traditional way.

Storing and Reheating Instant Pot Mashed Potatoes

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3–4 days. To keep them creamy, add a splash of milk or a small pat of butter before reheating.

Reheat gently on the stovetop over medium heat, stirring occasionally, or warm single servings in the microwave. For larger batches, covering the container with foil and heating in a 350°F oven works well, too.

These mashed potatoes also freeze nicely for up to 2 months, just thaw in the fridge overnight before reheating.

Thanksgiving is not complete without the creamiest and best mashed potatoes recipe ever! Yukon gold potatoes make the tastiest mashed potatoes and the Instant Pot makes this recipe quick and easy!

More Irresistible Potato Recipes:

• Smoky Steak and Potato Recipe
• Oven Baked Potatoes with Crispy Skins
• Potato Salad
• Potato Casserole
• Scalloped Potatoes

How to Make the Best Mashed Potatoes Video