Garlic Parmesan Corn on the Cob may become your family’s favorite summer side! Sweet, juicy corn is coated in melted butter, brushed with creamy garlic Parmesan sauce, sprinkled with freshly grated Parmesan cheese, and broiled until hot, bubbly, and lightly golden. Every bite is rich, buttery, cheesy, and packed with incredible garlic flavor.

If you’re hosting a backyard barbecue, planning a family cookout, or simply looking for a new way to enjoy fresh summer corn, this easy recipe is guaranteed to impress. It pairs perfectly with grilled chicken, steak, burgers, ribs, and so much more.

Looking for more delicious summer dishes? Browse all of my favorite barbecue and cookout recipes here!

GARLIC PARMESAN CORN ON THE COB

Freshly cooked corn is rolled through melted butter, seasoned with garlic powder, coated in creamy garlic Parmesan sauce, and baked until perfectly heated through. A generous layer of freshly grated Parmesan cheese is added before a quick trip under the broiler, creating a golden, cheesy finish that’s absolutely irresistible.

The combination of sweet corn, rich butter, savory garlic, and nutty Parmesan creates a side dish that’s simple enough for weeknight dinners yet impressive enough for holidays, potlucks, and summer gatherings. Best of all, it comes together with just a handful of ingredients and minimal prep.

Find my expert tips for making the best Garlic Parmesan Corn on the Cob below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected!

Why You’ll Love This Garlic Parmesan Corn on the Cob

• Loaded with Flavor: Every bite is buttery, cheesy, garlicky, and incredibly delicious.
• Easy to Make: Simple ingredients and easy steps make this recipe perfect for busy weeknights and summer cookouts.
• Perfect for Any Occasion: Serve it alongside burgers, grilled chicken, steak, pork chops, ribs. The options are endless!
• Family Favorite: Even picky eaters love this cheesy twist on classic corn on the cob.

Ingredients

• 6 ears corn
• ½ cup salted butter
• 1 cup garlic Parmesan sauce (we like the Sweet Baby Ray’s brand)
• ¼ teaspoon garlic powder
• ½ cup freshly grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

Preheat the oven to 350°F.

Place the butter on a large cookie sheet. Transfer the pan to the oven and allow the butter to melt while the corn cooks.

Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.

Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.

Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated.

Bake for 10 minutes.

Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.

Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden.

Garnish with fresh parsley and serve immediately. Enjoy!

Servings

Serves 6

Storage

Store any leftover Garlic Parmesan Corn on the Cob in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer until warmed through. While it’s best enjoyed fresh, the leftovers are still delicious!

Holly’s Tips for the Best Garlic Parmesan Corn on the Cob

• Use Fresh Summer Corn: Fresh, in-season corn is naturally sweeter and more flavorful.
• Grill the Corn First: Grilling adds a subtle smoky flavor that pairs perfectly with the garlic Parmesan topping, but boiled or steamed corn works just as well.
• Freshly Grated Parmesan Is Best: Fresh Parmesan melts much better than the pre-shredded variety and gives the corn the best flavor and texture.
• Watch the Broiler Closely: The cheese can go from perfectly golden to burnt in seconds, so don’t walk away.
• Serve Immediately: This corn tastes best hot from the oven while the butter is melted and the cheese is perfectly gooey.

Frequently Asked Questions

Can I boil the corn instead of grilling it?

Absolutely! You can grill, boil, steam, or even cook the corn in the microwave before finishing it in the oven. Use whichever cooking method you prefer.

Can I make Garlic Parmesan Corn on the Cob ahead of time?

This recipe is best served immediately after broiling. If needed, you can cook the corn ahead of time and refrigerate it until you’re ready to assemble and bake.

Can I use frozen corn on the cob?

Yes! Fully cook the frozen corn according to the package directions before coating it with the butter, garlic Parmesan sauce, and cheese.

Can I use pre-shredded Parmesan cheese?

Freshly grated Parmesan melts and tastes much better, but pre-shredded Parmesan can be used if that’s what you have on hand.

What should I serve with Garlic Parmesan Corn on the Cob?

This cheesy corn pairs wonderfully with grilled burgers, steak, chicken, pork chops, ribs, hot dogs, barbecue sandwiches, or any of your favorite summer meals.

Similar Recipes

Looking for another delicious corn side dish? Try my Mexican Street Corn Chicken Pasta Salad for a bold, flavorful favorite everyone loves.

Need another easy barbecue side? My Garlic Parmesan Roasted Potatoes are always a hit alongside grilled meats.

Planning your summer menu? Don’t miss my Baked Potato Wedges, BLT Pasta Salad, and Red, White, and Blue Fruit Salad for more cookout favorites.

Have You Made This Garlic Parmesan Corn on the Cob?

Leave a review below, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse #GarlicParmesanCorn #CornOnTheCob #LifeInTheLofthouse

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Garlic Parmesan Corn on the Cob

Make the best Garlic Parmesan Corn on the Cob with butter, garlic Parmesan sauce, and fresh Parmesan cheese. A quick and easy side dish everyone will love.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 6 ears corn
• 1/2 cup salted butter
• 1 cup garlic Parmesan sauce (we like Sweet Baby Ray's sauce)
• 1/4 teaspoon garlic powder
• 1/2 cup freshly grated Parmesan cheese
• 1 Tablespoon freshly chopped parsely for garnish (optional)

Instructions

• Preheat the oven to 350°F. Place the butter on a large cookie sheet. Transfer the pan to the warm oven and allow the butter to melt while the corn cooks.
• Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.
• Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.
• Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated. Bake for 10 minutes.
• Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.
• Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden. Garnish with fresh parsley and serve immediately. Enjoy!

The post Garlic Parmesan Corn on the Cob appeared first on Life In The Lofthouse.

Pico De Gallo, also known as Salsa Fresca, combines Roma tomatoes, crisp red onion, zesty lime juice, and fragrant cilantro for a fresh dip that’s perfect for chips, tacos, grilled meats, and more. Unlike smoother salsas, Pico De Gallo has a chunky texture and vibrant colors. If you have ripe tomatoes on hand, this is a great way to use them up. This recipe takes only minutes to prepare and is one of those staple dishes that pairs nicely with any Mexican or Tex-Mex recipes. I can’t get enough of this stuff.

PICO DE GALLO

What makes this the ultimate pico de gallo recipe is the main superstar ingredient: ripe Roma tomatoes. They gives the pico its authentic delicious base. Red onion adds a crisp bite and a pop of color, while jalapeños bring just the right amount of heat, easily adjustable depending on spice preferences. A handful of fresh cilantro delivers that signature herbaceous lift, and a generous squeeze of lime juice brightens every bite with citrusy zing. A pinch of kosher salt and pepper is the finishing touch, pulling all the flavors together without overpowering them.

Simple as the ingredients are, when combined, they create a vibrant, fresh salsa that shines alone as a dip or as a topper for all your favorite recipes.

Find my expert tips on how to make homemade pico de gallo from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Pico De Gallo Recipe:

• Quick & Easy-To-Make: This homemade pico de gallo dip only takes minutes to prepare with 7 simple ingredients.
• Classic Party Appetizer: Serve fresh pico de gallo for holiday gatherings, Super Bowl parties, and any time you’re craving a fresh Mexican-inspired dip.
• Vegan & Vegetarian-Friendly: Traditional pico de gallo is vegan and vegetarian, making it a healthy alternative to other classic party dips and appetizers.
• Versatile Chip Dip: Use this fresh dip on your favorite breakfast, lunch, and dinner recipes. It can be used on just about anything and is a refreshing topping for Mexican recipes.

Ingredients

• 4 medium Roma tomatoes, diced
• 1/2 small red onion, finely diced
• 1 small jalapeño pepper, finely diced
• 1/2 cup cilantro, chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.

Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper.

Gently stir again to combine.

Cover and refrigerate in a glass bowl until ready to serve. Enjoy!

Servings

Serves 4-6.

Storage

Store leftovers in an airtight container in the fridge and enjoy within 3 days. Do not freeze.

Holly’s Tips for The Best Pico De Gallo:

• Use Quality, Ripe Tomatoes: Choose fresh, ripe Roma or vine-ripened tomatoes. Avoid overly juicy or watery tomatoes to keep the pico from becoming soggy.
• Let It Sit: Allow the pico de gallo to sit in the fridge for at least 30 minutes before serving so the flavors can meld beautifully.
• Adjust Spice Levels As Needed: Easily adjust the heat by adding more or less jalapeño.
• Make It Your Own: I will sometimes customize my Pico De Gallo with the seasons by adding sweet diced mangoes and crisp cucumbers in the summer for a fresh pop, or kicking up the spice in the fall by adding more jalapeños and a dash of cayenne. 

Frequently Asked Questions:

Similar Recipes

Looking for something similar? You can’t go wrong with my classic Homemade Salsa.

Looking for something more summery? My Chunky Peach Salsa offers a tropical twist.

Looking for something more Tex-Mex? Try my addictive Fiesta Corn Dip.

Looking for something unique? Try my fresh cowboy-inspired Texas Caviar.

Looking for something more filling? My Mexican Layer Dip works for all parties and occasions.

Have you made this Pico De Gallo recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PicoDeGallo #MexicanDip #LifeInTheLofthouse

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Pico De Gallo

Fresh and bursting with flavor, this easy Pico de Gallo is my go-to topping for Mexican dishes and more! Made with juicy tomatoes, crisp red onion, zesty lime, and fresh cilantro.

Prep Time 30 minutes minutes

Ingredients

• 4 medium Roma tomatoes diced
• ½ small red onion finely diced
• 1 jalapeño pepper finely diced
• 1/2 cup cilantro chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Instructions

• Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.
• Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper. Gently stir again to combine.
• Cover and refrigerate in a glass bowl until ready to serve.

Notes

Serves 4 to 6.

Store in an airtight container in the fridge for up to 3 days. Drain any excess liquid before serving. 

Source: The Pioneer Woman.

The post Pico de Gallo appeared first on Life In The Lofthouse.

Favorite side dishes for holidays are a hot topic here in the Lofthouse, especially with so many goodies to look forward to. One of my personal favorites are these Parmesan Roasted Green Beans. Especially at Easter time, when I serve a glazed ham with all the fixings. Green beans can get such a bad rap, but I guarantee with this recipe they will be requested from here on out!

PARMESAN ROASTED GREEN BEANS

Fresh green beans are covered in fresh garlic, sea salt, black pepper, Parmesan and Mozzarella cheese then roasted to perfection. The creamy, melty cheese complements the tender green beans beautifully. You do not have to wait for any holiday to make these. Add them to your next cozy dinner and watch everyone rave. It’s a hearty and satisfying side that will make any dinner more fabulous. Plus, it’s a great way to add some veggies to a meal.

INGREDIENTS

• 1 lb. fresh green beans, ends trimmed
• 1 Tablespoon olive oil
• 1/2 teaspoon sea salt
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Mozzarella cheese

INSTRUCTIONS

Preheat oven to 400℉. Place the fresh green beans on a large baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread green beans out in one even layer.

Bake until crisp-tender, about 13 to 15 minutes, tossing the green beans halfway through the cooking time.

Carefully remove from oven and sprinkle the fresh minced garlic and black pepper all over the green beans. Sprinkle the Parmesan and Mozzarella cheese evenly over the top.

Turn the broiler on high, and place green beans back in the oven. Broil until the cheese is melted and golden (*this takes about 2 minutes. Stay and watch the entire time so it doesn’t burn!) Serve warm and enjoy!

SERVINGS

This recipe makes a total of 4 to 6 servings, depending on portion size desired. If you‘re feeding a crowd, then go ahead and double the recipe.

FRESH GREEN BEANS

We prefer to use fresh green beans when making this recipe. You can use frozen or canned, but the best and most delicious results will come from using fresh.

CHEESE OPTIONS

If there is a certain type of cheese that you and your family enjoy, then go ahead and use that! Shredded pepper jack, Monterey jack, provolone, Swiss, are all great options if you prefer a specific flavor!

WHAT TO SERVE WITH PARMESAN ROASTED GREEN BEANS

There are so many delicious mains that go well with these. My Slow Cooker Honey Glazed Ham is a top contender! The flavor from the ham combined with the green beans is amazing. Easy Beef Stroganoff and Stuffing-Topped Pork Chops are terrific options too!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE SIDES!

Potatoes au Gratin – Thinly sliced potatoes sliced are covered in cheese, cream, garlic, and more cheese! Baked until bubbling perfection.

Dijon Roasted Asparagus – A lovely Dijon mixture of panko breadcrumbs and freshly grated Parmesan cheese baked over fresh asparagus.

Breakfast Potatoes – The first meal of the day wouldn’t be complete without this mixture of diced potatoes, peppers and onions. Serve with eggs and bacon!

Garlic Roasted Carrots – Delicious oven-baked carrots loaded with garlic flavor!

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Parmesan Roasted Green Beans

Parmesan Green Beans are roasted with fresh garlic, grated Parmesan and Mozzarella cheese. This creates a flavor combination that’s hard to resist!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Ingredients

• 1 lb. fresh green beans ends trimmed
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• 2 cloves garlic minced
• 1/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Mozzarella cheese

Instructions

• Preheat oven to 400℉. Place the fresh green beans on a large baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread green beans out in one even layer.
• Bake until crisp-tender, about 13 to 15 minutes, tossing the green beans halfway through the cooking time.
• Carefully remove from oven and sprinkle the fresh minced garlic and black pepper all over the green beans. Sprinkle the Parmesan and Mozzarella cheese evenly over the top.
• Turn the broiler on high, and place green beans back in the oven. Broil until the cheese is melted and golden (*this takes about 2 minutes. Stay and watch the entire time so it doesn't burn!) Serve warm and enjoy!

Notes

Serves 4 to 6, depending on portion size. 

The post Parmesan Roasted Green Beans appeared first on Life In The Lofthouse.

I’m a self-proclaimed carboholic. If I had to pick just one thing to live off for the rest of my life, it would be a toss-up between bread and potatoes. There’s something so satisfying about starchy goodness, whether its warm dinner rolls fresh from the oven or crispy roasted potatoes. Potatoes hold a special place in my heart—they’re endlessly versatile, and these Cheesy Broccoli Twice-Baked Potatoes are one of my all-time favorites. They’re versatile enough to serve year-round, pairing perfectly with cozy winter dinners or as a side dish for summer barbecues. No matter the occasion, they’re always a crowd-pleaser. Rich, creamy, and loaded with cheesy goodness, these potatoes are the epitome of comfort food, and I can’t wait to share this recipe with you.

CHEESY BROCCOLI TWICE-BAKED POTATOES

These potatoes work just as well for a fancy holiday dinner as they do for a casual backyard barbecue. Pair them with roasted chicken, steak, or grilled salmon for a hearty meal. They also make a fantastic vegetarian option when served with a crisp green salad on the side.

Broccoli and cheese are a classic duo that never fails. The creamy, melty cheese complements the tender broccoli so beautifully, creating a flavor combination that’s hard to resist. The broccoli adds a subtle crunch and freshness that balances the richness of the cheese and potatoes. Even picky eaters will love the cheesy goodness and creamy texture of these potatoes. Now, when you add fluffy mashed potatoes into the mix, it’s pure magic. This recipe combines all those elements, with a hint of ranch dressing and sour cream to take it to the next level of deliciousness. Every bite is packed with flavor, making it a side dish that can easily steal the spotlight from the main course.

INGREDIENTS

• 4 medium Russet potatoes
• 1 cup cooked broccoli florets
• 1 1/2 cups shredded mild cheddar cheese, divided
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder

COOKING INSTRUCTIONS

Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.

**Potatoes will be very hot when they’re done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**

Carefully remove potatoes from the oven. Allow to cool for 30 minutes.

Cut the potatoes in half lengthwise so you’ll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped-out potatoes in a large bowl. Set the potato skins onto a cookie sheet.

Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix well.

Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until the cheese is melted. Serve warm and enjoy!

SERVINGS

This recipe creates 8 twice-baked potatoes. Each person gets 1 to 2 potato halves, depending on their appetite. These halves are generously stuffed and packed with flavor, making them satisfyingly filling. If you’re hosting a larger group or need a dish to share at a potluck, doubling the recipe is a breeze. Simply bake a few more potatoes, whip up an extra batch of the cheesy broccoli filling, and you’ll have enough to go around.

A DISH FOR ANY OCCASION

Hosting a summer cookout? These potatoes are the ideal pairing for all your barbecue favorites. Picture them alongside juicy burgers fresh off the grill, smoky ribs slathered in barbecue sauce, or char-grilled chicken. Their creamy, cheesy filling provides a satisfying contrast to the bold flavors of grilled meats.

When the weather cools and cozy dinners take center stage, these twice-baked potatoes fit right in. Pair them with a steaming bowl of creamy broccoli soup or a hearty beef stew brimming with tender vegetables. Their warm, gooey center and crispy baked skin are a comfort food dream, perfect for curling up on a chilly winter night.

Planning a holiday feast? These potatoes also make an excellent addition to festive spreads, holding their own next to glazed ham, roasted turkey, or prime rib.  

LEFTOVERS

Got leftovers? Consider yourself lucky because these Cheesy Broccoli Twice-Baked Potatoes reheat beautifully. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for about 15 to 20 minutes, or until warmed through. If you’re in a hurry, the microwave works just as well for a quick single-serving option. Leftovers make a great lunch or side dish the next day.

CREATIVE CUSTOMIZATION

You can easily customize these to suit your taste preferences or dietary needs. Love bacon? Sprinkle crispy crumbled bacon into the filling or on top for an added smoky flavor. Prefer a spicy kick? Add a dash of cayenne pepper, a drizzle of hot sauce, or mix in diced jalapeños for a bold twist. For a healthier take, swap the sour cream with Greek yogurt and use low-fat cheese. You can even mix up the veggies—swap broccoli for spinach, sautéed mushrooms, or roasted red peppers to create a new flavor profile.

Vegetarians can enjoy this as-is, but if you’re craving more protein, stir in shredded rotisserie chicken or cooked ground turkey. With so many ways to tweak and enhance the recipe, you can create a version that’s uniquely yours every time!

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECT POTATO DISHES!

Potatoes au Gratin – Thinly sliced potatoes covered in cream, garlic and Monterey Jack cheese then baked to perfection. These are the ultimate side dish!

Crock Pot Creamy Mashed Potatoes – Delicious and so easy to make. I love that making mashed potatoes this way saves one extra stove-top burner!

Loaded Chicken and Potato Casserole – Seasoned chicken and potatoes baked and topped with bacon, cheese and green onion for one phenomenal dish!

Garlic Parmesan Roasted Potatoes – A side dish you won’t soon forget! The garlic and Parmesan cheese packs flavor in every bite in these tender potatoes.

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Cheesy Broccoli Twice-Baked Potatoes

A winning combo of cheddar cheese, broccoli and creamy ranch is stuffed in these Cheesy Broccoli Twice-Baked Potatoes. These potatoes are the ultimate side dish!

Prep Time 45 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8

Author Holly

Ingredients

• 4 medium Russet potatoes
• 1 cup cooked broccoli florets
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder

Instructions

• Wash and poke holes in each potato. Place potatoes on a foil-lined baking sheet. Bake at 400 F° for 1 hour.
• **Potatoes will be very hot when they're done cooking. Use a hot pad or kitchen towel while handling the hot potatoes**
• Carefully remove potatoes from oven. Allow to cool for 30 minutes.
• Cut the potatoes in half lengthwise so you'll have 8 halves total. With a spoon, scoop out the potato leaving a 1/4 inch in the skin. Place all the scooped out potato in a large bowl. Set the potato skins onto a cookie sheet.
• Mash the potatoes with a fork. Then add the cooked broccoli, ranch dressing, sour cream, garlic powder and one cup of the shredded cheddar cheese. Mix together well.
• Divide the mixture evenly and scoop into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400° F. for 15 minutes or until cheese is melted. Serve warm and enjoy!

The post Cheesy Broccoli Twice-Baked Potatoes appeared first on Life In The Lofthouse.

My family and I can’t resist a stop at P.F. Chang’s whenever we’re nearby, and if you’re just as hooked, you’re definitely going to want to dig into today’s recipe. These Copycat P.F. Chang’s Chicken Lettuce Wraps are an Asian-inspired recipe that brings the restaurant chain’s iconic lettuce wraps straight to your kitchen. Perfect for anyone searching for easy chicken lettuce wraps, healthy lettuce wrap recipes, or P.F. Chang’s copycat recipes, this dish delivers the same savory, crunchy, and satisfying experience you love from the restaurant, but made fresh at home in under 30 minutes! Light yet incredibly filling and flavorful, these chicken lettuce wraps are a go-to option for quick dinners, meal prep, or healthier takeout alternatives that don’t sacrifice on taste.

P.F. CHANG’S CHICKEN LETTUCE WRAPS

Crafting these copycat lettuce wraps is a breeze, thanks to a simple yet tantalizing combination of ingredients. Ground chicken serves as the hearty base, while a sea of Asian flavors, including hoisin sauce, soy sauce, rice wine vinegar, and Sriracha, infuse the filling with depth and complexity. Diced water chestnuts add a delightful crunch, while green onions bring freshness to every bite. The mixture is quickly cooked in a skillet, then spooned into crisp butter lettuce leaves for a refreshing, healthy, low-carb wrap. Simple, fast, and highly customizable, this recipe can be enhanced with shredded carrots, bell peppers, or mushrooms, and pairs perfectly with steamed rice, fried rice, Asian slaw, or vegetable stir-fry for a complete and satisfying meal. I love to make these for my family for an easy appetizer, lunch, or a quick and satisfying dinner.

Find my expert tips on how to make homemade P.F. Chang’s Chicken Lettuce Wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy P.F. Chang’s Copycat Chicken Lettuce Wraps Recipe:

• Quick Weeknight Meal: Ready in thirty minutes from start to finish.
• Better Than Takeout: These chicken lettuce wraps bring that iconic P.F. Chang’s flavor straight to your home and kitchen. Skip the delivery fees and learn how to make this classic Chinese restaurant chain favorite at home.
• Healthy & Light: These lettuce wraps are naturally low-carb, protein-packed, and easy to make gluten-free with substitutions.
• Great For Entertaining: Fun, hands-on meal your guests will love assembling themselves. Serve it as an appetizer or let it shine as a main dish.
• Meal-Prep-Friendly: Cook the filling ahead of time and store it separately from the lettuce and toppings to keep everything fresh and crisp. Just reheat the chicken mixture in a skillet and assemble with chilled lettuce when ready to eat.

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 small white onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts, drained 
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 to 2 heads of butter lettuce

Instructions

Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. 

Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.

Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!

Servings

Serves 4.

Storage and Reheating

Once cooled to room temperature, transfer any leftover chicken filling to an airtight container. Similarly, store the lettuce leaves separately in an airtight container lined with paper towels to absorb excess moisture and maintain their crispness. To reheat, gently warm the chicken filling on the stove or in the microwave until warmed through, and assemble fresh lettuce wraps for a quick and satisfying meal. Stored properly in the refrigerator, these wraps can last for up to 3-4 days, allowing you to indulge in their irresistible flavors whenever the craving strikes.

Holly’s Tips for The Best P.F. Chang’s Copycat Chicken Lettuce Wraps:

• Use High-Quality Lettuce: I recommend butter lettuce, which is best for soft, flexible “cups” that won’t tear easily. Chill lettuce ahead of time for extra crispness.
• Don’t Rush Browning The Chicken: Let the ground chicken develop a light golden crust. Browning adds rich, savory depth; this is where restaurant flavor starts!
• Build Layers: Cook garlic, onion, ginger, and sauce ingredients just until fragrant. This short sauté takes about 1-2 minutes and keeps flavors bright instead of dull.
• Adjust Sauce As Needed: If you want more sweetness and depth, add more Hoisin. If you want more salt and umami, add more Soy sauce. If you want to balance it out, add more Rice vinegar. Want to add more heat? Add more Sriracha. Test and taste as you go to balance the sauce like a pro.
• Don’t Forget The Water Chesnuts: They’re the signature crunch in authentic P.F. Chang’s-style wraps. Slice them slightly if you want a smaller, more even texture throughout the filling.
• Serve Immediately: Fresh shredded carrots, chopped cilantro, and green onions add color and crunch. Assemble wraps right before eating to keep lettuce crisp.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chicken Bacon Ranch Lettuce Wraps.

Wanting something different? Try my Taco Lettuce Wraps for another protein-packed, low-carb recipe.

Looking for more asian-inspired recipes? Make these highly-rated favorites next: Chinese Chicken Salad, Asian Pasta Salad, Chicken Fried Rice, and Easy Sweet and Sour Chicken.

Have you made this P.F. Chang’s Chicken Lettuce Wraps recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PFChangsChickenLettuceWraps #LifeInTheLofthouse

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P.F. Chang’s Chicken Lettuce Wraps (The Best Copycat Recipe)

Learn how to make the best P.F. Chang’s Chicken Lettuce Wraps in 30 minutes with this quick and easy copycat recipe.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 small white onion diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts drained
• 2 green onions thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 1 to 2 heads of butter lettuce
• shredded carrots optional

Instructions

• Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
• Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Top with shredded carrots, if desired. Serve immediately and enjoy!

The post P.F. Chang’s Chicken Lettuce Wraps appeared first on Life In The Lofthouse.

These incredible tarts are always a delight whenever I serve them! Whether I am looking to show off my baking skills in a simple way, or if I just need something tasty that is sure to disappear, I turn to this recipe for Mini Tomato and Mozzarella Tarts. This puff pastry appetizer is so simple to make, and so impressive.

MINI TOMATO AND MOZZARELLA TARTS

These amazing appetizers begin with puff pastry dough as the base. If you’ve never baked with it before, don’t be intimidated! After it’s defrosted, cut it into 18 round circles. In the center goes a cooked mixture of olive oil, thinly sliced onions, and garlic. This is then topped with a fresh slice of tomato, and a cube of mozzarella cheese. After they are baked to perfection sprinkle on some fresh basil. Bon Appetit! 

INGREDIENTS

• 1 package (17.3 ounces) puff pastry dough, defrosted
• 2 Tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• Kosher salt and black pepper
• 3 Tablespoons chicken broth
• 2 teaspoons minced fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese
• 6 ounces fresh Mozzarella cheese, cut into 1-inch cubes
• 2 Roma Tomatoes, thinly sliced
• 3 Tablespoons julienned basil leaves

COOKING INSTRUCTIONS 

Preheat the oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with a second sheet of pastry dough. You should have 18 circles of dough total.

Place the dough circles onto 2 large parchment-lined baking sheets. Place in the refrigerator until ready to use.

Heat olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Sauté for 10-12 minutes, stirring frequently, until the onions are translucent, and no moisture remains in the skillet.

Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in the skillet. Stir and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border. Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.

Bake for 18 to 20 minutes or until the pastry is golden-brown. Carefully remove from oven and top each tart with fresh basil. Serve warm and enjoy!

SERVINGS

This recipe creates 18 tarts. You can easily double or triple the recipe if needing to serve more.

TOMATOES

One great thing about this recipe is that you can use almost any style of tomato to go on the tarts. I think that Roma tomatoes are the best for this recipe. You see them a lot in Italian style cooking. If you have some ripe from the garden, then I recommend using those. You can also try heirloom tomatoes for an array of color on the tarts. Cherry tomatoes are a great option in which you can cut them up into many halves and place them around the tart in a decorative style.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TASTY APPETIZERS!

Chicken Egg Rolls – These crispy, and crunchy Asian-style appetizers are loaded with ground chicken, shredded cabbage, carrots, and served with sweet and sour sauce.

Loaded Totchos – Everything you love about nachos including sour cream, guacamole, crispy bacon, and plenty of melted cheese on top of tater tots.

Garlic Herb Shrimp – These tasty shrimps are pan seared and cooked with plenty of butter, garlic, and fresh herbs that make a very impressive appetizer.

Baked Onion Rings – Sliced whole rings of onion are battered in panko bread crumbs and then baked to crispy perfection! Served with ketchup.

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Mini Tomato and Mozzarella Tarts

Mini Tomato and Mozzarella Tarts are made with fresh tomatoes, basil and Mozzarella cheese baked over pastry dough.

Prep Time 35 minutes minutes

Cook Time 18 minutes minutes

Ingredients

• 1 package (17.3 ounces) puff pastry dough
• 2 Tablespoons olive oil
• 1 large yellow onion thinly sliced
• 2 garlic cloves minced
• Kosher salt and black pepper
• 3 Tablespoons chicken broth
• 2 teaspoons minced fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese
• 6 ounces fresh Mozzarella cheese cut into 1 inch cubes
• 2 Roma Tomatoes cut into 18 thin slices
• 3 Tablespoons julienned basil leaves

Instructions

• Defrost pastry dough according to package directions. Preheat oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with second sheet of pastry dough. You should have 18 circles of dough total.
• Place the dough circles onto 2 parchment-lined baking sheets. Place in refrigerator until ready to use.
• Heat olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Saute for 10 to 12 minutes, stirring frequently, until the onions are translucent and no moisture remains in the skillet.
• Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in skillet. Stir and continue to cook another 10 minutes, until the onions are lightly browned. Remove from heat.
• Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border.Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.
• Bake for 18 to 20 minutes, or until the pastry is golden brown. Carefully remove from oven. Top each tart with fresh basil. Serve warm and enjoy!

Notes

Nutrition Info: 1 tart = 131 calories / 10 fat / 9 carbs / 5 protein

Recipe makes 18 tarts total. 

The post Mini Tomato and Mozzarella Tarts appeared first on Life In The Lofthouse.

Looking for the ultimate party appetizer that will steal the show at your next family party? This Fiesta Corn Dip is crunchy, creamy, and bursting with Tex-Mex flavors! Serve it as a delicious side dish or a mouthwatering appetizer; it’s guaranteed to be a hit. Even better, it’s a breeze to prepare, the fridge does the magic while the flavors meld together, making entertaining stress-free so you can focus on other dishes!

FIESTA CORN DIP

What makes this easy fiesta corn dip so iconic is the sweet, crisp corn kernels, colorful bell peppers, and spicy diced jalapeños, all coming together to create a fresh and vibrant dip. The zesty spices layered in are a bonus! The silky cream cheese and tangy Greek yogurt also work to offset it, so the dip reaches a smooth consistency that’s perfect for dipping and snacking all day long. Once you take your first bite, you’ll find yourself reaching for chips, crackers, or even veggies you wouldn’t normally dip, just to get another taste of this delicious fiesta corn dip! Spice up your next Taco Tuesday or game day spread by making this recipe and watch this dish disappear before your eyes!

Find my expert tips on how to make fiesta corn dip from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Homemade Fiesta Corn Dip:

• Make-Ahead-Friendly: Refrigerate the dip for at least 3 hours or overnight. Chilling allows the spices and fresh ingredients to meld for a richer taste. 
• Perfect For Corn Lovers: The two cans of corn (or fresh/frozen corn) provide a naturally sweet and crisp base that everyone will love.
• Creamy & Fresh: Red bell pepper, jalapeño, green onions, and cilantro bring vibrant color and a zesty, refreshing bite to the dip. It’s a sneaky and tasty way to add veggies for kids, while the chive-and-onion cream cheese blended with Greek yogurt keeps the dip creamy and perfectly balanced.
• Versatile Party Appetizer: Serve it with tortilla chips, corn chips, or even as a topping for grilled chicken or shrimp. To take this dish to a whole new level, try adding my Cilantro Lime Grilled Corn for a full-on fiesta!

Ingredients

• 2 cans (15 ounces, each) *corn drained
• 1/2 red bell pepper, remove seeds then dice
• 1/2 Tablespoon freshly chopped jalapeno seeds, removed (can add more or less depending on heat tolerance)
• 4 Tablespoons chive and onion cream cheese, softened
• 1/4 cup plain Greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 Tablespoons freshly chopped cilantro
• 2 green onions, thinly sliced

Note

*Can also use 4 cups of fresh or frozen corn. Thaw frozen corn first.

Instructions

Combine all the ingredients in a medium-sized mixing bowl. Gently stir until everything is combined and evenly coated.

Cover bowl with plastic wrap then store in the refrigerator for at least 3 hours or longer to incorporate all of the flavors.

Serve dip with your favorite tortilla chips and corn chips. You can also serve this dip over chicken or shrimp. Enjoy!

Servings

Serves 6.

Storage and Reheating

Store the leftover fiesta corn dip in an airtight container in the refrigerator for up to 3 days. For the best flavor, let it come to room temperature before serving, or gently warm it in the microwave for 30-60 seconds if you prefer a slightly heated dip. Freezing isn’t recommended, as the cream cheese and Greek yogurt can separate, altering the texture and taste.

Holly’s Tips for The Best Fiesta Corn Dip:

• Use Fresh or Frozen Corn: While canned corn works perfectly, using fresh or thawed frozen corn adds a natural sweetness and crunch that takes this dip to the next level.
• Use Fresh High-Quality Herbs: Fresh cilantro and green onions give this corn party dip a vibrant flavor and color; don’t skip this step!
• Adjust The Heat If Needed: The jalapeño gives a nice kick, but you can remove seeds completely for mild heat or add extra for a spicier dip.
• Make Ahead-Friendly: Refrigerate the dip for at least 3 hours or overnight. Chilling allows the spices and fresh ingredients to meld for a richer, more balanced taste
• Make It Your Own: Serve it however you want! It tastes delicious over grilled chicken, shrimp, or even stuffed into mini bell peppers for a fun appetizer twist.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Mexican Street Corn Dip. 

Looking for something with a kick? This Jalapeno Popper Dip is a spicy and creamy dip that tastes just like the classic appetizer.

Wanting something different? Warm Pizza Dip features a delicious cream cheese base that is topped with all of your favorite pizza toppings.

Searching for more slow-cooker recipes? Slow Cooker Chicken Nacho Dip is a cheesy and creamy dip that pairs well with crunchy tortilla chips.

Wanting something extra comforting? My Warm Bean Dip has a creamy refried bean base with a layer of melted and gooey cheese that is perfect for any celebration or gathering.

Have you made this Fiesta Corn Dip recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FiestaCornDip #LifeInTheLofthouse

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Fiesta Corn Dip

Fiesta Corn Dip is a creamy and crunchy appetizer or side dish that is great for any dinner party. The flavor and texture of this dip is completely addicting!

Prep Time 3 hours hours 15 minutes minutes

Servings 6

Author Holly

Ingredients

• 2 cans (15 ounces, each) *corn drained
• 1/2 red bell pepper remove seeds then dice
• 1/2 Tablespoon freshly chopped jalapeno seeds removed (can add more or less depending on heat tolerance)
• 4 Tablespoons chive and onion cream cheese softened
• 1/4 cup plain Greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 Tablespoons freshly chopped cilantro
• 2 green onions thinly sliced

Instructions

• Combine all the ingredients in a medium size mixing bowl. Gently stir until everything is combined and evenly coated.
• Cover bowl with plastic wrap then store in the refrigerator for at least 3 hours or longer to incorporate all of the flavors.
• Serve dip with your favorite tortilla chips and corn chips. You can also serve this dip over chicken or shrimp. Enjoy!

Notes

*Can also use 4 cups fresh or frozen corn. Thaw frozen corn first.

The post Fiesta Corn Dip appeared first on Life In The Lofthouse.

There are two kinds of people in this world, those who like green beans and those who don’t. I am one of the former. I absolutely love green beans! They remind me of when I was a kid at our holiday meals. We typically made ours with cream of mushroom soup and crispy onions. I still love them that way, but these Bacon and Brown Sugar Green Beans are my absolute favorite way to enjoy them!

BROWN SUGAR AND BACON GREEN BEANS

The combination of flavor from the sweet brown sugar, and savory component of bacon create the perfect sweet and salty balance. The texture of the crispy bacon also compliments the texture of the soft green beans. Your taste buds will be doing the happy food dance with each and every bite.

MAKE IT VEGETARIAN

If there is someone in your family that doesn’t eat meat, I suggest serving your crispy bacon on the side. I usually end up with a little extra that I like to sprinkle on top of my personal serving because I love bacon so much! But for the non-meat eaters in your family, just withhold the bacon in the recipe, and serve on the side instead.

PREP AND TIME

Bacon and Brown Sugar Green Beans are so simple to make. Each of the ingredients go together in one skillet! Dice and cook the bacon first then set aside. Add the green beans into the skillet (pro tip, cooking the beans in the bacon grease will add lots of extra flavor!) then throw in the brown sugar, honey mustard and garlic. This sweet and salty side dish will be on the table in 30 minutes, and serves 6 to 8 people.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE OF MY FAVORITE SIDE DISHES!

Garlic Parmesan Mashed Potatoes and Gravy – Creamy homemade mashed potatoes with parmesan cheese and thick gravy.

Grilled Corn with Cilantro-Lime Butter – Grilled corn on the cob with a flavorful homemade infused butter.

Baked Parmesan Zucchini – This zucchini side dish is healthy, flavorful, and satisfactory.

Slow Cooker Creamed Corn – Corn that has been slowly cooked in the crock pot with butter, cream cheese, and seasoning.

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Bacon and Brown Sugar Green Beans

Bacon and Brown Sugar Green Beans are delicious with a mix of savory and sweet flavors. A versatile side dish for any occasion!

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 1 ½ pounds fresh green beans
• 6 slices raw bacon chopped
• 1/3 cup brown sugar
• 2 Tablespoons honey mustard
• 1 Tablespoon minced garlic
• salt and pepper to taste

Instructions

• Place the green beans in a large pot; cover beans with water. Cover with lid and bring to a boil over medium-high heat. Cook beans until barely tender. (This takes about 5 minutes or so. Don't over cook.)

  Drain water and rinse green beans under cold water. Set beans aside.
• Place the raw, chopped bacon in a large, non-stick skillet. Turn heat to medium. Cook and stir bacon pieces until cooked to your liking. (We like ours barely crisp.)

  Add brown sugar, honey mustard and garlic to skillet and stir to combine everything. Add cooked green beans to skillet. Gently stir to coat green beans with the sauce.

  Let mixture come to a slight boil, then reduce heat to low. Cook another 5 minutes or until beans are heated through.

  Season with salt and pepper. Serve warm and enjoy!

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Carrots are one of the most versatile vegetables, and they’re packed with beta-carotene to support healthy eyesight. These Glazed Ranch Carrots take simple baby carrots and turn them into a sweet, savory, family-friendly side dish that’s perfect for any occasion. You can have these tender, buttery carrots on the table in about 30 minutes, making them ideal for busy nights, holiday dinners, or festive Thanksgiving menus. Serve these Glazed Ranch Carrots with chicken, turkey, ham, pork chops, or your favorite comfort foods; they go with just about everything.

GLAZED RANCH CARROTS

This easy side dish has become a go-to in our home. I love recipes that balance sweet and savory flavors, and this carrot dish delivers every time. The brown sugar adds a delicious sweetness while the ranch seasoning brings a rich, savory punch, an irresistible combination that even picky eaters love. When I first served these at a holiday party, the kids devoured them! If you’re looking for a simple vegetable side dish recipe that wins over kids and adults alike, these Glazed Ranch Carrots are the perfect choice.

Find my expert tips on how to make glazed ranch carrots from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Homemade Glazed Ranch Carrots Recipe:

• Simple Versatile Side Dish: Baby carrots, butter, brown sugar, and ranch seasoning come together to create a side dish that tastes far more impressive than you would think.
• Sweet & Savory Flavors: The buttery brown sugar glaze blends perfectly with the tangy ranch seasoning, giving these carrots a crave-worthy flavor balance everyone will love.
• Ready In 30 Minutes: This quick and easy recipe is ideal for weeknight dinners, holiday gatherings, or last-minute Thanksgiving sides.
• Family-Friendly Favorite: Even picky eaters enjoy these tender, flavorful carrots, making them a great way to add more veggies to the table. It’s a classic that goes with any main course!

Ingredients

• 2 lbs. baby carrots (peeled and rinsed)
• 1 (1 ounce) packet ranch salad dressing & seasoning mix
• 2 tablespoons brown sugar
• 3 tablespoons salted butter

Instructions

Place carrots in a medium saucepan. Add 1 ½ cups water. Bring carrots to a boil over medium-high heat. Reduce heat to medium-low. Cover with lid and cook carrots 8 to 10 minutes, or until slightly tender. Drain water.

Stir in the ranch seasoning mix, brown sugar, and butter until combined and butter is melted.

Serve immediately. Enjoy!

Servings

Serves 8.

Storage and Reheating

Let the Glazed Ranch Carrots cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, warm them on the stovetop over medium-low heat with a splash of water or a bit of butter, microwave for 1–2 minutes, stirring halfway, or bake in a covered dish at 350°F for 10–15 minutes until heated through.

Holly’s Tips for The Best Glazed Ranch Carrots:

• Use Baby Carrots: Baby carrots help this ranch carrots recipe cook evenly and stay perfectly tender, making them ideal for a quick and easy side dish.
• Don’t Overcook: Simmer the carrots just until slightly tender. This keeps the texture firm enough to hold the sweet and savory glaze without becoming mushy.
• Drain Completely: After boiling, be sure to drain off all the water so the butter, brown sugar, and ranch seasoning can cling to the carrots and create a rich, flavorful coating.
• Adjust The Sweetness: If you prefer a lighter glaze, reduce the brown sugar slightly. For a sweeter side dish, great for holiday meals or Thanksgiving, add an extra teaspoon.
• Thicken The Glaze: After mixing in the seasoning and butter, let the carrots cook for an additional minute or two on the stovetop to help the glaze thicken and coat every piece.
• Try A Quick Roast: For an elevated finish and deeper flavor, roast the glazed carrots in a hot oven or skillet for a few minutes to add caramelization and enhance the sweet–savory flavor.
• Garnish: Sprinkle on chopped parsley or chives to brighten the dish and make this easy carrot recipe even more visually appealing.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Garlic Roasted Carrots next.

Planning a big holiday feast? Serve The Best Green Bean Casserole and Broccoli Cheese Casserole for Thanksgiving, Christmas, Easter, or any special occasion.

Looking for more vegetable side dishes for holiday and family dinners? My Oven-Roasted Asparagus, Creamy Broccoli and Bacon, Baked Parmesan Zucchini, and Slow Cooker Creamed Corn are great places to start.

Looking for a show-stopping dessert? Serve The Best Carrot Cake for Thanksgiving, Christmas, Easter, or any special celebration. It’s moist, flavorful, and crowd-pleasing.

Have you made this Glazed Ranch Carrots recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #VegetableSideDish #GlazedRanchCarrots #LifeInTheLofthouse

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Glazed Ranch Carrots

Glazed Ranch Carrots are tender baby carrots covered in a savory and sweet glaze. They may become the most popular vegetable in your home!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author Holly

Ingredients

• 2 lbs. baby carrots (peeled and rinsed)
• 1 (1 ounce) packet ranch salad dressing & seasoning mix
• 2 tablespoons brown sugar
• 3 tablespoons salted butter

Instructions

• Place carrots in a medium saucepan. Add 1 ½ cups water. Bring carrots to a boil over medium-high heat. Reduce heat to medium-low. Cover with lid and cook carrots 8 to 10 minutes, or until slightly tender. Drain water.
• Stir in the ranch seasoning mix, brown sugar and butter until combined and butter is melted.
• Serve immediately. Enjoy!

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Some of my favorite summer memories are prepping food in the kitchen for a fun barbecue. I can’t imagine a summer without being in the backyard, grilling up some of our favorite recipes, while the kids swim and have fun.

My Grilled Corn with Cilantro Lime Butter is a great recipe to spark new memories while prepping for your next family meal. It is so delicious and my family’s favorite way to enjoy corn on the cob.

Mix softened butter, cilantro, lime juice and peel then chill for 30 minutes in the fridge. Grill the corn over medium heat while occasionally, rotating for an even cook. When it’s finished grilling, serve with Cilantro Lime Butter and Cotija Cheese. This recipe will have you licking your fingers clean!

This corn is guaranteed to enhance your next meal with mouthwatering flavor. You and your family will be reaching over each other to grab the last ear of corn!

OTHER VEGGIE OPTIONS

Try this recipe with steamed veggies like broccoli, carrots, and cauliflower. Cilantro Lime Butter also pairs well with grilled shrimp.

BUTTER!

I recommend salted butter. Unsalted and organic work with this recipe as well.

DO I SHUCK THE CORN BEFORE GRILLING?

Yes! To get those beautiful grill marks make sure to shuck each ear and clean the blonde hair off for the perfect grilled corn on the cob.

ENJOY THIS RECIPE? HERE ARE A FEW OTHERS TO TRY WITH YOUR NEXT SUMMER BBQ!

Dijon Roasted Asparagus – Roasted asparagus with Dijon mustard, garlic, olive oil, and Panko bread crumbs.

Pepperoni Pizza Pasta Salad – Tender pasta, zesty pepperoni, and Italian dressing mixed together for a flavorful pasta side dish.

Fiesta Corn Dip – Sweet corn, black beans, bell peppers, onion, and garlic combined for a tasty dip or protein topping.

Summer Corn Salad – Corn, tomato, bell peppers, onion, and olive oil come together for this bright and flavorful summer salad.

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Grilled Corn with Cilantro-Lime Butter

Grilled corn infused with fresh cilantro and lime butter that will have you going back for seconds!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 10

Author Holly

Ingredients

• 1/2 cup salted butter softened
• 1/4 cup freshly chopped cilantro
• 1 Tablespoon fresh lime juice
• 1 teaspoon grated lime peel
• 10 medium ears sweet corn husks and hairs removed
• grated Cotija cheese (optional)

Instructions

• In a small bowl mix butter, cilantro, lime juice and peel. Cover tightly with plastic wrap and chill in refrigerator for 30 minutes or until ready to use.
• Grill corn over medium heat, turning occasionally, until speckled with char spots and tender (about 15 to 20 minutes.)
• Carefully remove corn from grill and slather corn with cilantro-lime butter and grated Cotija cheese. Enjoy!

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The post Grilled Corn with Cilantro-Lime Butter appeared first on Life In The Lofthouse.

There are always a few dishes that make a yearly appearance on our Thanksgiving menu, and my Broccoli Cheese Casserole is definitely one of them. This homemade broccoli and cheese casserole is a comfort food classic that’s sure to be a hit alongside other Thanksgiving side dishes. It’s rich, flavorful, and the kind of dish that keeps guests coming back for seconds.

BROCCOLI CHEESE CASSEROLE

Tender, fresh broccoli florets are smothered in a creamy, cheesy mixture of melty cheddar, Greek yogurt, and homemade condensed chicken soup, an irresistible combination that’s perfect for any dinner. Want to really wow your party guests and family? Add a layer of buttery, crispy crackers or breadcrumbs on top for a satisfying crunch. Even the pickiest broccoli skeptics will be converted once they taste this creamy, cheesy side dish!

For weeknight dinners, this creamy broccoli casserole pairs perfectly with dishes like Chicken Piccata, Crock Pot Turkey and Gravy, or Slow Cooker Honey Glazed Ham. It’s a versatile side that works for holidays, family dinners, or any occasion when you want a crowd-pleasing vegetable dish.

Find my expert tips on how to make broccoli cheese casserole from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Broccoli Cheese Casserole Recipe:

• Creamy & Comforting: This broccoli cheese casserole is loaded with tender broccoli, creamy Greek yogurt, and a smooth, cheesy sauce that’s pure comfort in every bite.
• Family-Friendly Casserole: With simple ingredients like broccoli, cheddar cheese, and a homemade chicken broth sauce, this casserole is an easy broccoli side dish that both kids and adults love. It can even stand alone as a main course.
• Perfect For Any Occasion: Whether you’re serving it for Thanksgiving, Christmas, or a family dinner, this casserole is a versatile side dish that pairs well with roasted meats, chicken, or ham.
• Customizable Layers: You can add a crunchy topping of breadcrumbs or crackers for extra texture, or use your favorite cheese to make it mild, sharp, or extra cheesy.
• ChatGPT said:
• Make It Healthy Or Hearty: Customize this casserole to suit your nutrition goals or needs! Greek yogurt adds creaminess and protein, creating a lighter, healthier version of this classic cheesy broccoli comfort dish without compromising on flavor.

Ingredients

• 1 ¼ cups chicken broth
• 3/4 cup milk, divided (I use 2%)
• 1/4 cup all-purpose flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 5 cups cooked and chopped broccoli florets
• 1 cup plain Greek yogurt
• 1/2 small yellow onion chopped
• 1 cup freshly grated cheddar cheese (I use mild cheddar)

Instructions

Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with non-stick spray. Set aside.

Combine chicken broth and 1/4 cup milk in a medium saucepan over medium-high heat. Bring to a low boil. Reduce the heat to medium-low.

Meanwhile, in a small bowl, whisk the flour and seasonings together. Pour in the remaining milk. Whisk until smooth and no lumps remain. (Mixture will be thick.)

Pour the flour/milk mixture into the saucepan with the broth mixture. Whisk and stir constantly as mixture simmers. Continue to let simmer until mixture is smooth and thick. (Around 5 minutes or so.) Remove from heat and let stand about 10 minutes to slightly cool.

In a large bowl, add cooked broccoli, soup mixture, yogurt, and onion. Gently mix to combine everything. Pour mixture into prepared baking dish. Spread out evenly. Top with grated cheddar cheese.

Bake in preheated oven, uncovered, for 20 minutes or until hot, bubbly, and cheese is melted. Remove from oven and serve warm. Enjoy!

Servings

Serves 6.

Storage and Reheating

Let the casserole cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 1–2 minutes or the whole casserole in a 350°F oven for 15–20 minutes until heated through.

Holly’s Tips for The Best Broccoli Cheese Casserole:

• Use Fresh Broccoli: Fresh florets give this casserole the best flavor, texture, and vibrant color.
• Don’t Overcook: Lightly steam or blanch broccoli so it stays tender-crisp after baking, avoiding a mushy casserole.
• Create A Creamy Sauce: Whisk the flour, milk, and seasonings before adding to the chicken broth to ensure a lump-free, rich base for this cheesy broccoli side dish.
• Choose The Right Cheese: Freshly grated cheddar melts beautifully. Mild cheddar is great for families, while sharp cheddar adds extra flavor.
• Topping Tip: Sprinkle breadcrumbs, crushed crackers, or panko on top for a golden, crispy finish that elevates this easy broccoli casserole.
• Perfect For Any Occasion: This casserole is a versatile holiday side dish or weeknight favorite that pairs well with roasted meats, poultry, or ham.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Parmesan Roasted Broccoli next.

Can’t get enough of broccoli? My Creamy Broccoli and Bacon is just as delicious.

Wanting something more protein-rich? My Cheesy Chicken Rice and Broccoli Skillet is a simple weeknight meal.

In the mood for something different? Give my Crock Pot Beef and Broccoli, Beef and Broccoli Ramen, and Chicken & Broccoli Alfredo Stuffed Shells a try.

Have you made this Broccoli Cheese Casserole recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BroccoliCheeseCasserole #ThanksgivingCasserole #LifeInTheLofthouse

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Broccoli Cheese Casserole

Cheddar cheese, broccoli florets, and homemade cream of chicken soup all come together to create this creamy Broccoli Cheese Casserole.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 ¼ cups chicken broth
• 3/4 cup milk, divided (I use 2%)
• 1/4 cup all purpose flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 5 cups cooked and chopped broccoli florets
• 1 cup plain Greek yogurt
• 1/2 small yellow onion chopped
• 1 cup freshly grated cheddar cheese (I use mild cheddar)

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with non-stick spray. Set aside.
• Combine chicken broth and 1/4 cup milk in a medium saucepan over medium-high heat. Bring to a low boil. Reduce heat to medium-low.
• Meanwhile, in a small bowl, whisk the flour and seasonings together. Pour in remaining milk. Whisk until smooth and no lumps remain. (Mixture will be thick.)
• Pour the flour/milk mixture into the saucepan with the broth mixture. Whisk and stir constantly as mixture simmers. Continue to let simmer until mixture is smooth and thick. (Around 5 minutes or so.) Remove from heat and let stand about 10 minutes to slightly cool.
• In a large bowl, add cooked broccoli, soup mixture, yogurt and onion. Gently mix to combine everything. Pour mixture into prepared baking dish. Spread out evenly. Top with grated cheddar cheese.
• Bake in preheated oven, uncovered, for 20 minutes or until hot, bubbly and cheese is melted. Remove from oven and serve warm. Enjoy!

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If you’re planning on making a green bean casserole for Thanksgiving or Christmas, then this Best Green Bean Casserole recipe is the one you need to make and will not disappoint! The ‘best’ in this recipe title is well-earned from the heavenly homemade sauce and the lack of anything canned in this recipe. It’s completely made from scratch. The homemade sauce is so easy to prepare and comes together so quickly, yet it tastes like it’s been simmering on the stove all day. This will save your Thanksgiving morning when you’re juggling other dishes. It’s thick, creamy, buttery, and has just a hint of garlic flavor that leaves you wanting more!

THE BEST GREEN BEAN CASSEROLE

To kick things up a notch, I also use fresh green beans rather than canned ones because it gives the casserole the most refreshing flavor that’s just to die for. That isn’t to say that you can’t use canned or frozen, if that’s easier for you then go right on ahead! By doing so, you may not be able to achieve the same degree of fresh flavor, but it will still have that delicious green bean flavor we’ve all come to love!

Last, but certainly not least, is the French’s fried onions. I’d have to argue that these are probably the most important part of the entire dish. They add that much needed crunch and saltines that just completes the dish. Believe me when I say that this is definitely one of those instances when less does not equal more. I always make sure to be generous and just load them on. They make it totally worth every single calorie. Be sure to save this Thanksgiving Green Bean Casserole recipe so it becomes a staple on your Thanksgiving table year after year.

Find my expert tips on how to make the best green bean casserole below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Homemade Green Bean Casserole:

• Made From Scratch: Skip the canned soup! This Green Bean Casserole uses tender green beans, real butter, garlic, and a silky homemade cream sauce for incredible depth of flavor.
• Crispy Onion Topping: That golden layer of French’s fried onions adds the perfect crunch and a touch of nostalgia in every bite.
• Easy Comfort Food: Easy enough for a weeknight dinner yet special enough for holidays and gatherings.
• Make-Ahead Friendly: Prepare it up to a day in advance, cover and refrigerate, then add the fried onions right before baking.
• Thanksgiving Staple Side Dish: It’s a delicious and familiar Thanksgiving side that pairs beautifully with roasted meats, holiday turkey, or slow-cooker ham.

Ingredients

• 1 ½ pounds fresh green beans rinsed, trimmed then halved
• 2 Tablespoons butter
• 2 cloves garlic minced
• 2 Tablespoons all-purpose flour
• 3/4 cup chicken broth
• 1 ¼ cups half-and-half or whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup French’s fried onions

Instructions

Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with cooking spray.

In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. Drain water. Pour cooked green beans in the prepared dish in an even layer.

In a medium saucepan, over medium heat, melt butter. Once melted add garlic and stir for 30 seconds. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.

Pour in chicken broth. Stir and cook for 3 minutes.

Next, pour in half-and-half or whole milk. Decrease heat to low and continue to stir and cook until sauce thickens. About 10 minutes. Season sauce with salt and pepper.

Pour sauce evenly over the green beans in dish. Sprinkle the fried onions on top.

Bake in a preheated oven for 20 to 25 minutes. Place a piece of tinfoil over the top of the last 10 minutes to prevent onions from burning.

Remove from oven and let rest 5 minutes or so before serving. Enjoy!

Servings

Serves 8, but feel free to double or triple recipe to feed a larger crowd.

Storage and Reheating

Let the green bean casserole leftovers cool completely, then cover tightly or store in an airtight container in the fridge for up to 3–4 days. To reheat, bake at 350°F for 20–25 minutes covered with foil, removing it for the last few minutes to crisp the onions. For single servings, microwave for 1–2 minutes, noting the topping may soften. To make ahead, assemble the casserole (without the fried onions) up to a day in advance, refrigerate, then add the onions just before baking.

Holly’s Tips for The Best Green Bean Casserole:

• Blanch Green Beans Perfectly: Cook the fresh green beans just until tender-crisp to keep their vibrancy and prevent a mushy texture.
• Use Fresh Garlic: Freshly minced garlic adds rich, savory flavor that makes this homemade green bean casserole taste better than the canned version.
• Whisk Sauce Until Smooth: Stir continuously while adding flour, broth, and milk or half-and-half to create a creamy, lump-free sauce.
• Season To Taste: Don’t forget to taste and adjust the salt and pepper before combining everything. Seasoning is key to the best flavor.
• Keep It Crispy: Add the French’s fried onions just before baking and cover loosely with foil if they start to brown too quickly.
• Customizable Filling: Stir in shredded cheese for extra creaminess or add sautéed mushrooms for a classic green bean casserole twist.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Parmesan Roasted Green Beans next.

Looking for more Thanksgiving sides? Here are some highly-rated recipes: Cheesy Stuffing Casserole, Slow Cooker Creamed Corn, Garlic Roasted Carrots, and World’s Best Dinner Rolls.

Searching for a Thanksgiving main course? My Crock Pot Turkey and Gravy and Crock Pot Maple Brown Sugar Ham are crowd-pleasing favorites for your Thanksgiving table.

Have you made The Best Green Bean Casserole recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ThanksgivingRecipes #TheBestGreenBeanCasserole #LifeInTheLofthouse

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The Best Green Bean Casserole

Fresh green beans covered in a creamy homemade sauce and topped crispy fried onions. This delicious dish will make any holiday meal only better!

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Author Holly

Ingredients

• 1 ½ pounds fresh green beans rinsed, trimmed then halved
• 2 Tablespoons butter
• 2 cloves garlic minced
• 2 Tablespoons all-purpose flour
• 3/4 cup chicken broth
• 1 ¼ cups half-and-half or whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup French’s fried onions

Instructions

• Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with cooking spray.
• In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. Drain water. Pour cooked green beans in the prepared dish in an even layer.
• In a medium saucepan, over medium heat, melt butter. Once melted add garlic and stir for 30 seconds. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.
• Pour in chicken broth. Stir and cook for 3 minutes.
• Next, pour in half-and-half or whole milk. Decrease heat to low and continue to stir and cook until sauce thickens. About 10 minutes. Season sauce with salt and pepper.
• Pour sauce evenly over the green beans in dish. Sprinkle the fried onions on top.
• Bake in preheated oven for 20 to 25 minutes. *Place a piece of tinfoil over the top the last 10 minutes to prevent onions from burning.*
• Remove from oven and let rest 5 minutes or so before serving. Enjoy!

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Baked Parmesan Zucchini is freshly sliced zucchini covered in Parmesan cheese and full of Italian flavor. It’s the perfect side dish to add to any meal or to have as an afternoon snack. Whichever you prefer, you can be sure it’s going to be love at first bite!

While I do love zucchini prepared any way, whether that be sautéed, or in cookies, or made as a beef enchilada boat, I must admit that this baked version is my favorite. You just can’t go wrong with zucchini that is oven roasted to perfection.

Baking the zucchini means it comes out both crisp and tender, and the parmesan coating used in this recipe leaves a crispy outer edge that is absolutely to die for. You can also get the same effect from an air fryer, so if you’d rather use that then feel free to do so! The zucchini will still come out tasting just as heavenly. 

Though it may taste otherwise, this zucchini recipe is actually on the healthier side. Only a few clean and simple ingredients are used to create this addictive and tasty dish. All you need is some grated parmesan cheese and a small array of herbs and spices, making this the perfect side dish for any 30 minute meal. 

These Baked Parmesan Zucchinis are extra delicious dipped into some ranch or a chipotle-mayo sauce. Whatever way you choose to eat them, you can be sure that the whole pan will be devoured in no time!

MORE DELICIOUS VEGGIES YOU MAY LIKE:

Roasted Parmesan Broccoli

Oven-Roasted Asparagus

Slow Cooker Creamed Corn

Garlic Roasted Carrots

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Baked Parmesan Zucchini

Baked zucchini covered in Parmesan cheese and full of Italian flavor!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Holly

Ingredients

• 4 medium zucchini quartered lengthwise
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• non-stick cooking spray

Instructions

• Preheat oven to 375 degrees F. Spray a large baking sheet with nonstick spray or line with parchment paper. Set aside.
• Rinse and dry zucchini. Cut zucchini into quarters lengthwise.

  In a small bowl, whisk together grated Parmesan cheese, thyme, oregano, basil, parsely, garlic powder, salt and pepper, to taste.
• Place zucchini onto prepared baking sheet. Spray the tops of zucchini with non-stick spray. Sprinkle with Parmesan mixture. Place into oven and bake 15 minutes or until golden and tender.
• Serve immediately and enjoy!

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This delicious and fresh homemade salsa is filled with lime juice, jalapeño, garlic, onion, and tomatoes. If you’re a salsa fanatic (like myself ;)) then you have to give this salsa recipe a try. Not only is it super easy to make, it’s better than your favorite Mexican restaurant’s salsa. (In my humble opinion. haha) It’s refreshing, colorful and bursting with so much flavor.

Homemade salsa served with tortilla chips makes the perfect appetizer for any party, or if you’re like me, it’s the best afternoon snack. It’s amazing in burritos, tacos, taquitos and we even like to serve it over grilled chicken and steaks. Yum!

I’ve now been making homemade salsa for over ten years and will continue to. There’s just nothing like the quality of it over store bought. From start to finish, it only takes about 20 minutes tops, and that’s because I’m slow at chopping veggies. haha.

Just make sure you let it sit in the fridge for a good hour, or even longer, to let all those wonderful flavors come together. It will be well worth the wait. Promise!

MORE DELICIOUS RECIPES YOU MAY LIKE:

Crisp Bean Burritos

Mexican Layer Dip

Seven-Layer Dip

Slow Cooker Mexican Shredded Chicken

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Homemade Salsa

Enjoy easy Homemade Salsa made with diced tomatoes, fresh onion, jalapeño, cilantro, and a hint of lime juice. Bursting with bold flavors, it’s perfect for tortilla chips, tacos, and more!

Prep Time 1 hour hour

Ingredients

• 1 large can (28 ounces) diced tomatoes drained
• 2 cans (10 ounces, each) Rotel (diced tomatoes with green chiles) drained
• 1/2 cup chopped white onion
• 1 clove garlic minced
• 1/2 to 1 small jalapeno (remove seeds) chopped
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1/2 cup cilantro (measure first, then chop)
• juice from 1/2 a lime

Instructions

• Pour the canned tomatoes, Rotel, onion, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a blender OR a food processor. Give it a good stir then cover blender securely with the lid.
• Pulse 8 to 10 times, depending on how chunky you like your salsa. (I like chunkier salsa so I pulse mine about 8 times.)
• Carefully pour salsa into a large bowl or container. Cover. Place in the refrigerator for at least two hours (the longer it sits the better) to chill and to allow all the flavors blend together. Serve with tortilla chips. Enjoy!

Notes

Yields about 6 cups of salsa. 

Salsa stays good covered in fridge up to 6 days. 

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Hey there, it’s Jodi from 5 Boys Baker and I’m so excited to share this delicious dip recipe with you today.

If you’ve never heard of or tasted Texas Caviar before, you’re missing out. It’s basically a salad, a dip and salsa all rolled into one.  I think it actually originated as a salad, but is now most often eaten as a dip.

Texas Caviar is the perfect party food! It’s so simple to make and I love how bright and colorful it is. I also love how adaptable it is. You can easily swap out any of the ingredients for things you like better or just leave them out. For instance, if you don’t like black beans, use pinto beans instead, or if you don’t care for cilantro, leave it out. Are you catching on here?

Whether it’s eaten as a salad or with tortilla or pita chips, it’s absolutely delicious! I could eat the entire bowl all by myself. It’s also delicious spooned on top of grilled chicken!

This is the perfect side dish to take to those summer BBQs, family parties, potlucks, etc. I can almost guarantee you will be the hit of the party if you bring this to share. And with summer gardens soon to be flourishing, garden fresh tomatoes and fresh corn on the cob are delicious to use in this recipe.

CAN I MAKE THIS DIP IN ADVANCE?

Yes! You can cut the veggies and toss them together with the remaining ingredients and refrigerate. Also, you can prepare the dressing ahead of time and refrigerate it. About an hour or so before you’re ready to serve it, just combine all the ingredients together and chill until ready to serve. If you’re adding avocado, don’t add it until just before serving.

CAN I USE DIFFERENT BEANS?

Yes, feel free to mix and match the beans you use. For example, you can use pinto or kidney beans in place of black beans. I do recommend leaving the black eyed peas in though, just because they are a classic ingredient in Texas Caviar.

CAN I USE CANNED CORN INSTEAD OF FROZEN?

While I prefer using frozen corn, you can certainly use canned corn. Just make sure to drain the corn really well before adding it.

A FEW OTHER TIPS: 

• Make sure you let this chill for 60 minutes before serving. This helps bring out all the flavors and makes it taste even better. If you’re short on time, make sure it gets at least 30 minutes of chill time.
• If you want to add the avocado, don’t add it until just before serving. After all, who likes brown avocado?
• If you’re in a pinch for time, you can use store-bought Italian dressing, but I love making my own for this. It’s super fast and easy to make.
• If you like a little more kick, go ahead and sprinkle some red pepper flakes into the dip. I love doing this!

MORE DIP RECIPES YOU MAY LIKE:

Jalapeño Popper Dip

Fiesta Corn Dip

Mexican Layer Dip

Texas Taco Dip

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Texas Caviar

Prep Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Holly

Ingredients

Dressing

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 2 teaspoons brown sugar
• Salt and freshly ground black pepper

Texas Cavier

• 1 can (14.5 ounce) black eyed peas, drained and rinsed
• 1 can (14.5 ounces) black beans, drained and rinsed
• 3 cups Roma tomatoes, diced you can also use grape or cherry tomatoes cut up)
• 1 ½ cups frozen corn thawed
• 1/2 cup green bell pepper diced small
• 1/3 cup chopped red onion
• 1 jalapeño pepper seeded and diced
• 1/3 cup chopped cilantro
• 1 avocados sliced (optional)
• Tortilla or pita chips for serving

Instructions

• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, cumin, pepper, salt, oregano, garlic powder and brown sugar. Put in fridge while you prepare the other ingredients.
• In a large bowl combine black eyed peas, black beans, tomatoes, corn, bell pepper, red onion, jalapeño and chopped cilantro. Pour dressing over and gently toss until evenly coated. If needed, season with salt and pepper to taste. Chill in refrigerator for at least an hour and then gently toss once more before serving. If desired, add in some diced avocado just before serving.
• Serve with tortilla or pita chips. Store in refrigerator.

Recipe by: 5 Boys Baker.com

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Last Thursday we had our dear friends over for dinner. We have all been super busy so we hadn’t seen them in a while. I decided it was time to get together so I made a potato bar with all the fixings!

I served large baked potatoes and had bowls of every kind of topping to put on them you could imagine. Chili, cheese, bacon, chives, sour cream and this amazing Parmesan Roasted Broccoli! 

I have never been shy to admit that I am a broccoli-lover to the core. It’s always been my favorite veggie. This recipe is the best way to make it. It is full of flavor and the fresh Parmesan cheese will have any broccoli hater a new fan! 

I love to use freshly grated Parmesan when I make this. But if you only buy the cheese in the green can I won’t judge you. It will still be delicious!

TRY THESE OTHER YUMMY BROCCOLI RECIPES:

Chicken & Broccoli Alfredo Stuffed Shells

Cheesy Broccoli Twice-Baked Potatoes

Slow Cooker Broccoli Cheese Soup

Crock Pot Beef and Broccoli

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Parmesan Roasted Broccoli

Parmesan Roasted Broccoli is a side dish I make all the time. It pairs perfectly with beef, chicken or just about anything!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Holly

Ingredients

• 6 cups broccoli florets
• 3 Tablespoons olive oil
• 3 cloves garlic minced
• 1/3 cup freshly grated Parmesan cheese
• salt and pepper to taste

Instructions

• Preheat oven to 425 degrees F. Spray a medium baking sheet with nonstick spray.
• Spread broccoli in a single layer onto prepared baking sheet. Mix together olive oil and garlic. Drizzle mixture over broccoli. Sprinkle Parmesan all over the top.
• Toss to coat then make sure broccoli is back in a single layer. Season with salt and pepper.
• Bake for 10 minutes. Carefully flip/toss broccoli then bake another 15 minutes or until tender. Serve warm and enjoy!

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