Foil Packet Potatoes and Onions (Grill or Oven Recipe)

I’m all about easy side dishes; they are most often my stumbling block in getting meals on the table. So, if I can throw some potatoes, onions, and butter into a sturdy piece of foil, I’m in!

This is one of those recipes I keep on mental speed dial. Perfect for cookouts, busy evenings, or when I just don’t want to wash one more pan. Let’s get to it!

Gather Your Ingredients

The beauty of this dish lies in its simplicity, with just five ingredients. Five. And no dishes required!

• 1 pound baby red potatoes – washed and halved. No need to peel, unless you really enjoy that kind of thing or have a super-picky family.
• 2-3 onions, sliced – Yellow, white, sweet…. whatever you’ve got rolling around in the onion bin.
• 1 stick of butter (1/2 cup)- sliced into pats, salted or unsalted that is your call.
• Salt and pepper, to taste- don’t be shy. Potatoes soak it up.
• Heavy-duty aluminum foil – don’t skimp here; this is the bakeware, so go for a thicker option.

Optional: Add fresh herbs, sprinkle some garlic powder, or toss in a handful of shredded cheese at the end. But the base recipe doesn’t need a thing, it’s good just the way it is!

Let’s Make Foil Packet Potatoes and Onions

1. Prep your foil: Lay down two sheets of heavy-duty aluminum foil in a criss-cross pattern. You want enough to seal around your ingredients without leaks.
2. Load it up: Pile your halved potatoes and sliced onions right in the center of the foil. Spread them out a bit for even cooking.
3. Butter it up: Distribute those lovely pats of butter all over the potatoes and onions.
4. Season with salt and pepper: Don’t skimp. I do a good sprinkle of each over the top.
5. Seal the foil: Fold up the edges and crimp them together. You’re making a snug little packet – no butter leaks allowed. If you’re unsure about the seal, wrap it again in another layer of foil. Trust me!
6. Cook time!
   – Grill: Preheat your grill to medium-high heat (around 375-400 degrees). Place the foil packet on the top rack of your preheated grill and cook for 45 minutes to 1 hour, until the potatoes are fork-tender.
   -Oven: Place the packet on a baking sheet and bake at 350º for 1 hour—same goal: fork-tender, buttery perfection.
7. Open and enjoy: Carefully peel back the foil (there will be steam) and serve straight from the packet or pour into a dish if you’re feeling fancy. I usually skip the dish part, I don’t like doing dishes.

Tips, Tricks, and Questions Answered

Can I make these ahead of time?

Absolutely. You can assemble the foil packets earlier in the day, stash them in the fridge, and cook when you’re ready. I wouldn’t go much more than 24 hours, ahead, onions tend to get weird if they sit too long.

What kind of potatoes work best?

I use baby red potatoes because they’re cute, they cook evenly, and they don’t require peeling. Yukon Golds would also work great – anything waxy and small. Russets can get mealy and take longer to cook, so I avoid those unless it’s all I’ve got.

Can I add meat to the packet?

You bet. Thinly sliced kielbasa, smoked sausage, or even diced ham would be delicious additions. Just make sure any raw meat is sliced thin enough to cook in the same time as the potatoes.

What if I want crispy edges?

Pop open the foil packet during the last 10 minutes of cooking. Whether on the grill or in the oven, let the tops crisp up a bit. Extra flavor and texture!

What temperature should the grill be?

Set your grill to medium-high heat, around 375°F to 400°F.
If your doesn’t have a thermometer (or it doesn’t work like mine), here’s a trick: hold your hand about 5 inches above the grill grate. If you can keep it there for 4 to 5 seconds before pulling away, you’re in the right zone. Any longer and it’s too cool, any shorter and…. well, you’re gonna lose some arm hair.

Do I have to use butter?

Butter gives you the best flavor, but if you’re dairy-free or just not feeling it, you can use olive or avocado oil instead. You’ll lose some of that rich, comforting taste, but it’ll still be delicious and work well.

Why I Love This Recipe

It’s humble. It’s hearty. And it’s hard to mess up. Whether you’re feeding a crowd or just need something simple to round out dinner, this one’s a keeper. It works in every season, it pleases every age group, and it doesn’t dirty a single dish. That alone deserves a gold star.

Serve this with grilled meat, like steaks or hamburgers, and there will be zero dishes to worry about, allowing you to enjoy another cocktail!

Sometimes it’s the uncomplicated things that bring the most comfort. Foil Packet Potatoes and Onions is one of those dishes that earns its keep in the weekly rotation without asking much in return.

Steakhouse Grilled Steaks At Home

A good cut of meat has tons of flavor, salt brings that out.

Check out this recipe

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Foil Packet Potatoes and Onions

Simple, buttery, and full of flavor – these Foil Packet Potatoes are an easy side dish that can be tossed on the grill or baked in the oven. Perfect for busy weeknights, cookouts, or camping meals.

Course Side Dish

Cuisine American, Farmhouse

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 304kcal

Ingredients

• 1 pound baby red potatoes washed and cut in half
• 2-3 onions sliced
• 1 stick butter sliced into pats
• salt and pepper to taste

Instructions

• Tear off two sheets of heavy-duty aluminum foil and lay them down in a criss-cross pattern on a flat surface.
• Place the halved baby red potatoes and sliced onions in the center of the foil.
• Evenly distribute the butter pats over the top of the potatoes and onions.
• Season generously with salt and pepper to taste.
• Bring up the sides of the foil and tightly seal the packet around the contents, ensuring it's fully closed to trap in heat and steam.
• To Grill: Place the foil packet on the top rack of a preheated grill. Cook for 45 minutes to 1 hour, until potatoes are fork tender.
• To Bake: Place the foil packet on a baking sheet and bake in a preheated 350ºF oven for 1 hour, or until potatoes are fork tender.
• Carefully open the foil packet (watch for steam!) and serve hot.

Notes

• You can add fresh herbs like rosemary or thyme for extra flavor.
• For extra crispy edges, open the foil during the last 10 minutes of baking or grilling.
• These packets can be made ahead and stored in the fridge until ready to cook.

Nutrition

Serving: 1cup | Calories: 304kcal | Carbohydrates: 23g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 204mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg

The post Foil Packet Potatoes and Onions (Grill or Oven Recipe) appeared first on The Farmwife Feeds.

Winter, Spring, Summer, or Fall cole slaw is a go-to side dish. 

Simple Creamy Cole Slaw

If I’m being completely honest this recipe came about because of my love for celery salt, as well as the overabundance I have in my pantry.

Hi, my name is Jennifer and apparently I hoard celery salt!

I am not a fan of the city of Chicago but I absolutely love Chicago Dogs. Neon green relish and sport peppers are nearly impossible to find around here so I order this Vienna Chicago-Style Condiment Kit and the celery salt is not proportional to the other items. So I have an inordinate amount of celery salt.

Gather You Ingredients

• 3/4 cup mayonnaise use mayonnaise, not salad dressing
• 2 Tablespoons sour cream
• 2 Tablespoons sugar
• 2 Tablespoons white vinegar
• 1/2 Tablespoon dry mustard
• 2 teaspoons celery salt
• salt and pepper to taste

How To Make Simple Creamy Cole Slaw Dressing

1. Whisk all the ingredients together until smooth and well combined.
2. Store in an air-tight container in the refrigerator.
3. When ready to use give a quick stir to combine, and pour as much as you’d like over your shredded cabbage or pre-cut slaw mix.

Recipe Notes:

• If you are using Miracle Whip or a salad dressing instead of mayonnaise please taste before adding all the sugar.
• Nutritional values are for the dressing alone, they do not include the cabbage and will depend on how much dressing you use.
• This recipe is enough dressing for one head of shredded cabbage the way we like ours dressed.

Tips, Tricks, Questions, and Comments

Mayonnaise VS Salad Dressing

said in my best World Wrestling Federation announcer voice

Not to take sides or point fingers but we are talking Hellmans vs. Miracle Whip. I stand firm in the Hellman’s camp! I’m not saying that those who love Miracle Whip are wrong, I sincerely just prefer the taste of mayonnaise. I think the best word I can use to describe it would be “tangy”, it just has a little to much tang and not enough creamy for me!

There is a difference! While very similar and made with many of the same ingredients there is a very distinct difference in taste. Salad dressing contains less fat, fewer calories, and less oil. Mayonnaise has less sugar and fewer additives. When it comes right down to it, the taste is the name of the game!

I specifically say to use mayonnaise in this recipe, but if you are a hardcore salad dressing household I caution you to cut back on adding the additional sugar without first tasting. I want to state for the record I have never made this recipe with Miracle Whip Salad Dressing but it does contain more sugar than mayonnaise.

To Shred or Not To Shred

This is a judgment free zone, I don’t always shred my own cabbage! I love the convenience on busy nights of just grabbing the pre-cut bag of slaw out of the refrigerator. Buying a head of cabbage and shredding it yourself will obviously be a tad cheaper, but I don’t mind paying for convenience. But I never pass up a garden head of cabbage when it is given to me!

Using a knife to chop or shred cabbage works great. I do have a cheap mandalin that I use but holy smokes be careful with those things! I have been victim to knuckle loss and serious fingernail loss which makes me shudder just typing this!

Dress It Up With Color

Most pre-made bags of coleslaw mix have some purple cabbage and carrots shredded in as well! Feel free to add those to your freshly shredded cabbage as well or don’t! It’s all good, carrots add not just color but a slight different flavor and crunchy texture.

Red or purple cabbage is a great add as well. It will have a more peppery flavor than the green cabbage. Interestingly enough it gets it’s color from the pH levels in the soil that it is grown in – even I learned something new when I read that!

Shake That Slaw Up

Looking for different styles of slaw, well I got your back. Try my Smoky Bacon Slaw for a little spice and for the love of bacon!

For a lighter-tasting salad with extra flavor, beans, and corn try Cilantro Cole Slaw! This Simple Creamy Cole Slaw Dressing would be perfect on these recipes as well!

If you are more of a vinegar based coleslaw person verses the creamy give this recipe for Sweet and Sour Coleslaw a try from my friends over at These Old Cookbooks!

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Simple Creamy Cole Slaw Dressing

The perfect homemade creamy slaw dressing to use on fresh garden cabbage or a bag of pre-cut cole slaw mix.

Calories 1306kcal

Ingredients

• 3/4 cup mayonnaise use mayonnaise not salad dressing
• 2 Tablespoons sour cream
• 2 Tablespoons sugar
• 2 Tablespoons white vinegar
• 1/2 Tablespoon dry mustard
• 2 teaspoons celery salt
• salt and pepper to taste

Instructions

• Whisk all the ingredients together until smooth and well combined.
• Store in an air-tight container in the refrigerator.
• When ready to use give a quick stir to combine, pour as much as you'd like over your shredded cabbage or pre-cut slaw mix.

Notes

If you are using Miracle Whip or a salad dressing instead of mayonnaise please taste before adding all the sugar.

Nutritional values are for the dressing alone, they do not include the cabbage and will depend on how much dressing you use.

This recipe is enough dressing for one head of shredded cabbage the way we like ours dressed.

Nutrition

Calories: 1306kcal | Carbohydrates: 27g | Protein: 3g | Fat: 132g | Saturated Fat: 22g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 5727mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 260IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 1mg

The post Simple Creamy Cole Slaw Dressing appeared first on The Farmwife Feeds.

Tender fluffy inside with a salty crispy bacon-flavored skin!

I love my cast iron skillets. There is a category on this blog just for recipes using them! I won’t lie though it took me years to appreciate and care for them properly I’m so glad I finally came around.

Cast Iron Skillet Baked Potatoes

Grab that skillet, a pound of bacon, and some big baking potatoes. My recipe is so simple and will result in a restaurant-style baked potato. Tender creamy inside with a crispy salty bacon skin.

Gather All The Ingredients

• 1 pound bacon
• 4 large baking potatoes

Topping Ideas

• Butter – always butter
• Salt and Pepper
• Sour Cream
• Green Onions, Scallions
• Shredded Cheese – maybe even several different kinds
• Bacon Crumbles

Let’s Make Cast Iron Skillet Baked Potatoes

1. Pre-heat oven to 375°
2. Wash and dry each potato then pierce, using a knife or a fork, each potato multiple times all around the potato, and set aside while you fry the bacon.
3. On the stove-top heat up your cast iron skillet.
4. While the skillet is heating, cut your bacon into pieces 1-2 inches long.
5. Carefully add the cut-up bacon to your hot skillet and fry until the bacon in done to your likeness, then remove the bacon crumbles from the pan while leaving the bacon grease in your cast iron skillet
6. Using a pair of tongs carefully coat each potato in the bacon grease, ensuring the whole potato is completely covered.
7. Space the potatoes out in the cast iron skillet so that they are not touching and place the skillet with the potatoes into your preheated oven. Allow potatoes to bake for 60-90 minutes until a knife is inserted into the center
8. With a sharp knife make a long slit along the top of the potato then using a clean dish towel squeeze it open and top it with all the things you love on your baked potato.

Tips, Tricks, Comments, and Questions

A starchy potato is ideal for baking, such as a Russet. They have thick skin and can be large in size. The skin will bake up nice and crispy while the interior becomes light and fluffy. A perfect holder for all the toppings.

Make these a meal by topping them with your favorite protein! This is a great recipe for leftover meat. Simply warm the meat up and add a helping to the top of your potato once it’s baked before you add your garnishes!

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Cast Iron Skillet Baked Potatoes

Tender fluffy inside with a crisp salty bacon skin.

Servings 4

Calories 764kcal

Ingredients

• 1 pound bacon
• 4 large baking potatoes

Basic Toppings

• butter – always butter
• shredded cheese
• bacon crumbles
• sour cream
• salt and pepper

Instructions

• Pre-heat oven to 375°
• Wash and dry each potato then pierce, using a knife or a fork, each potato multiple times all around the potato, set aside while you fry the bacon.
• On the stove-top heat up your cast iron skillet.
• While skillet is heating cut up your bacon into pieces 1-2 inches long.
• Carefully add the cut up bacon to your hot skillet and fry until the bacon in done to your likeness, then remove the bacon crumbles from the pan while leaving the bacon grease in your cast iron skillet
• Using a pair of tongs carefully coat each potato in the bacon grease, making sure the whole potato is completely covered.
• Space the potatoes out in the cast iron skillet so that they are not touching and place the skillet with the potatoes into your pre-heated oven. Allow potatoes to bake for 60-90 minutes, until a knife inserted into center
• With a sharp knife make a long slit along the top of the potato then using a clean dish towel squeeze it open and top with all the things you love on your baked potato.

Notes

• Exact baking times will vary depending on the size of the potatoes that you use.
• Read the entire article for more tips.

Nutrition

Serving: 1potato | Calories: 764kcal | Carbohydrates: 68g | Protein: 22g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 769mg | Potassium: 1763mg | Fiber: 5g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 4mg

The post Cast Iron Skillet Baked Potatoes appeared first on The Farmwife Feeds.

This classic recipe is easy to make with simple wholesome ingredients. They are the perfect side dish for almost any meal. Grab a sack of potatoes, real butter, and all the milk and cream, and let’s make mashed potatoes.

Traditional Mashed Potatoes

I am a connoisseur of mashed potatoes and as such I’m here to tell you, you can serve me all the fancy dressed-up mashed potatoes you want. You can add cream cheese, shredded cheese, sour cream, your grandma’s secret ingredient, it won’t matter. Add anything you can think of but I will still stand beside my statement. These simple creamy mashed potatoes are hands down the best!

I know that by today’s standards this simple recipe might seem a little outdated, but just stay with me. This recipe is creamy, and buttery, with just the right touch of saltiness, and is a pure potato lovers’ dream. It compliments so many other dishes at the table that it doesn’t need to be a stand-alone dish.

What You Will Need

• 1 1/5 pounds of potatoes peeled and cut into approximately 2-inch cubes
• 1/2 – 1 tsp salt
• 4 Tablespoons butter plus 2 tablespoons for later
• 1/3-3/4 cup of milk or cream. Depending on the type of potato you choose and whether you use milk or cream or a combination.
• Salt and pepper to taste
• A pan and lid large enough to hold all the cubed potatoes and enough water to cover them

Making Traditional Mashed Potatoes

1. Place the peeled and cubed potatoes in a pan and cover completely with cold water, add salt.
2. Bring to a boil and cook till potatoes are fork-tender. You do not want them falling apart when you stick a fork in them.
3. Drain water from the potatoes and place them back in the warm pan. Add 4 Tablespoons butter and cover with a clean dishtowel and let sit for 5 minutes.
4. Using an electric hand mixer or stand mixer begin mashing the potatoes. Adding milk or cream till they are the desired consistency.
5. Place them in a serving bowl and be sure to add a big chunk of real butter to the top!

Tips, Tricks, Comments, Questions

Choosing the perfect potato! Potatoes high in starch are going to be your best bet for this recipe. Russet and Yukon Gold are the top choices. They mash up smooth, rich, and fluffy. Russets will give you that beautiful white light fluffy side dish you will love. Yukon Golds will be buttery and creamy with a dense consistency. Try using a combination as well.

Potatoes need to be thoroughly done, fork tender, all the way to the center of the chunk. If they aren’t for tender you could end up with clumps. Remember we are going for creamy mashed potatoes not smashed potatoes.

For fluffier potatoes don’t skip getting the steam out of them. Take the time to get the moisture out after they boil. Allow them to sit with a clean kitchen towel over them in the hot pan. This ensures that the water moisture is gone and the milk and butter can create that creamy fluffy texture.

Don’t add your liquid all at once but a little at a time. Potatoes are funny, not like HAHA funny, but different funny. By adding the cream or milk in small amounts you get the desired consistency you are looking for. It also helps you not end up with potato soup, which is delicious also but not what we are looking for here!

An electric mixer vs. a hand potato masher, that is the question. I prefer an electric mixer, whether that be a stand mixer like a Kitchen Aid or a hand-held mixer. I normally just grab my handheld and cream the potatoes in the warm pan that I have rested them in (one less dish to wash). Then transfer them to a serving bowl.

If you make them a little ahead of time you can keep them warm in your crockpot. Just be sure it is set as low as possible and covered with a lid.

Adding all the things! Yes if you feel the need you can add all the yummy things you can think of. Cream cheese, cheddar cheese, green onions, sour cream -this recipe is a great base to start with! But while I love all mashed potatoes this particular recipe is about the basics. A side dish that compliments noodles and beef roast and fried chicken and gravy, without taking away the spotlight.

Let’s Eat

These Traditional Mashed Potatoes are the perfect complement to some of my favorite foods.

They go perfectly with my Classic Cast Iron Fried Chicken and Pan Gravy. The creamy gravy poured over the fluffy mashed potatoes is a match made in heaven.

Fried Chicken and Skillet Gravy

Check out this recipe

I can’t imagine any other base layer for my Crock Pot Chicken and Noodles.

Crock Pot Slow Cooker Chicken and Noodles

A great dump and go recipe that will please everyone, including the cook with its easy prep and delicious outcome.

Check out this recipe

Leftovers….

Leftovers? Wait, what…..I don’t know anything about this. As no matter how hard I try to make extra, I eat them all. Store them in a sealed container in the refrigerator. When you re-heat you will probably need to add some more milk. Just like you did when you originally made them, be sure to add just a little at a time. Adding it this way it is easier to reach your desired consistency.

Looking for recipes using leftovers? My good friends over at These Old Cookbooks have you covered. Their recipe for Leftover Mashed Potato Cakes and it’s their Granny’s so you know it’s got to be good.

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Traditional Mashed Potatoes

Author Jent

Ingredients

• 1 1/5 pounds potatoes peeled and cut into approximately 2 inch cubes
• 1/2 – 1 tsp salt
• 4 Tablespoons butter plus 2 tablespoons for later
• 1/3-3/4 cup of milk or cream depending on the type of potato you choose and whether you use milk or cream or a combination.
• Salt and pepper to taste

Instructions

• Place the peeled and cubed potatoes in a pan and cover completely with cold water, add salt.
• Bring to a boil and cook till potatoes are fork tender, not quite falling apart when you stick a fork in them.
• Drain water from potatoes and place back in warm pan, add 4 Tablespoons butter and cover with a clean dishtowel and let sit for 5 minutes.
• Using a electric hand mixer or stand mixer begin mashing the potatoes, and adding milk or cream till they are the desired consistency.
• Place them in a serving bowl and be sure to add a big chunk of real butter to the top!

Notes

Actual cooking time depends on the type of potato you use and how large or small your cubes of potatoes are.

The post Traditional Mashed Potatoes appeared first on The Farmwife Feeds.

I found a similar recipe years ago in a magazine, made it, loved it, and of course, lost it! I am a complete hot mess walking disaster. It has taken me years to replicate this to the best of my memory!

Smoky Bacon Slaw

We love bacon around here! If I can’t get everyone’s attention I just start frying bacon. People say milkshakes bring all the boys to the yard….milkshakes ain’t got nothing on bacon!

Bake, broil or fry that bacon, it doesn’t matter. The bacon in this adds a slightly salty flavor along with a little chewy bite amidst the crunchy cabbage. The slight heat from the cayenne pepper and smoked paprika make this a unique slaw that people love!

Doesn’t everything just get better with bacon? This recipe calls for a whole pound of bacon, yes a whole pound. From personal experience, I advise making this when no one is around OR just go ahead and make 2 pounds if other people are around. Because honestly, I know from first-hand experience that bacon for a recipe disappears super fast if you don’t keep an eye on it! 

My other favorite slaw recipe is my Cilantro Cole Slaw!

This post is sponsored by Indiana Pork but the thoughts and opinions are all mine!

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Smoky Bacon Slaw

Author Jent

Ingredients

• 1 pound of cooked bacon in crumbles
• 6 cups cabbage Shredded, thin sliced
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 Tablespoons olive oil
• 2 Tablespoons cider vinegar
• 1 teaspoon dry mustard
• 1/2 Tablespoon cayenne pepper
• 1 Tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon minced garlic
• additional salt and pepper to taste

Instructions

• Prepare your pound of bacon any way you like, crumble and set aside
• Slaw Dressing: combine the mayonnaise, sour cream, olive oil, apple cider vinegar, dry mustard, cayenne pepper, smoked paprika, salt and pepper, minced garlic in the blender - give it a whirl until completely blended
• Put your 6 cups of shredded cabbage in a large bowl, add most of the bacon {saving just enough back to sprinkle of top} and all the dressing and toss to coat. If you like less dressing on your slaw, add a little at a time until you get the consistency you are looking for.
• Sprinkle the remaining bacon on top. Store in an airtight container in the refrigerator

Like my serving spoon and bowl – I have an obsession with Mud Pie.

You can see my favorite stuff on Amazon.

The post Smoky Bacon Slaw appeared first on The Farmwife Feeds.

This is such a fun and easy alternative to Mexican Street Corn. This can feed a crowd all the same flavors without the last-minute prepping and grilling.

This is super simple to customize the spiciness of. Want it a little more spicy and tangy? Add more of the Tajin Seasoning. Everybody likes it different – set the seasoning out on the table so those who want more can add all they want to their serving!

I am a relatively new fan of the Tajin Seasoning but now I want it on everything!

Mexican Street Corn Salad

I’m a light char on my corn but char away to your liking.

There is no wrong way here!

Serve this immediately at room temperature, store it in the refrigerator for later and serve cold or heat it up in the microwave for a warm side-dish. There is absolutely no wrong way with this recipe.

This is the perfect side dish for my Lime Grilled Shrimp with Creamy Dipping Sauce. Make a double batch of the dressing for this salad and your dipping sauce for the shrimp is done!

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Mexican Street Corn Salad

All the flavors of traditional Mexican Street Corn in the ease of a salad you can make ahead! Serve warm or chilled!

Ingredients

• 12 ears of fresh sweet corn
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tablespoon fresh lime juice
• 1 teaspoon lime zest
• 2 teaspoons Tajin Seasoning more if you want - add to taste
• 1-2 Tablespoons cilantro, chopped more for garnish if you want
• ½-¾ cup crumbled cotija cheese
• lime wedges to serve optional

Instructions

• Shuck and wash the sweet corn, grill on medium-high heat until corn is slightly charred and cooked, about 10-12 minutes. Allow corn to cool and cut off the cob - I used 12 ears of corn and yielded approximately 6 cups of corn.
• In a large bowl combine the sour cream, mayonnaise, lime juice, lime zest, Tajin Seasoning and cilantro- stir to mix into a dressing
• Add your corn and cotija cheese to the large bowl with the dressing and toss to coat all the corn with the dressing and mix in the cheese.
• Serve! Can serve immediately at room temperature, can serve cold from the refrigerator or you can reheat in the microwave for a warm side-dish.

The post Mexican Street Corn Salad appeared first on The Farmwife Feeds.

Can we all just agree that baked beans aren’t very photogenic! While a little camera shy they definitely aren’t afraid of bold flavors!

As I photographed these for this post I randomly tweeted:

I think we can all agree baked beans just aren’t photogenic.

To which someone replied……roll that “beautiful bean footage”.  I giggled entirely too hard, then spent an inordinate amount of time making this video!

https://www.youtube.com/watch?v=zwBSAlPnSGc&feature=youtu.be

And then I watched it on repeat and laughed!

Oven Baked Pork and Beans

Baked beans go a long way, so this recipe can be easily doubled or tripled. The measurements below on the recipe card make a perfect amount for a family dinner at home. But this Oven Baked Pork and Beans recipe is super easy to make a huge batch of as well!

This works like a symphony with my Perfect Pulled Pork and my Almost Award Winning Mac and Cheese! Like nothing says I’m a complete Midwesterner than the combination of these three dishes!

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Oven Baked Pork and Beans

A great side dish for any meal or contribution to a pitch-in barbeque. This recipe is easily doubled or tripled, but small enough for a family meal.

Ingredients

• 1 28 ounce can pork and beans
• 1/4 cup brown sugar
• 3 Tablespoons ketchup
• 1 Tablespoon yellow mustard
• 2-3 glugs Worcestershire Sauce
• 1 small onion
• 5-6 slices bacon

Instructions

• Mix all of the ingredients in an oven-safe dish, cover with foil or lid.
• Bake in 350° pre-heated oven for 1-1½ hours, till beans have thickened, onions are soft and bacon cooked. About 20 minutes before they are done take the lid or foil off to brown the top!

Like that sweet serving spoon? Check out my Amazon Storefront for all my favorite things!

The post Oven Baked Pork and Beans appeared first on The Farmwife Feeds.

This is a super simple one-pot meal. I use minute rice that I make in the microwave while I am cooking the bacon and vegetables. Once that is done it’s as simple as putting it all together, stirring and warming all the ingredients you’ve added till it’s hot. 

Since you use cooked shrimp and smoked sausage the meat only needs warmed and takes just 10-15 minutes on the stove.

Sausage and Shrimp Red Rice

While this makes a great meal it also works as an awesome side dish. Follow the same recipe just omit the meat to use as a side dish.

You can totally also shake up the meat in this dish! Truly almost anything will work, just keep in mind that you need to cook the meat properly. 

Want to use hamburger or sausage you should brown it after cooking the bacon. You can brown it in the bacon grease with the peppers and the onions. Just be sure it is thoroughly cooked before adding the rice and tomatoes.

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Sausage and Shrimp Red Rice

This is also called Savannah Red Rice and the flexibility of using any meat you like makes it super versatile!

Ingredients

• 4-6 strips bacon
• 2 bell peppers - any color you like diced
• 2 medium onions diced
• 2 cups cooked rice
• 1 16 ounce can stewed tomatoes
• 1 cup tomato sauce
• 1-2 teaspoons Red Hot or Tabasco
• 1 pound cooked shrimp, peeled and deveined
• 1 pound smoked sausage, sliced into bite-sized pieces
• shredded parmesan cheese for sprinkling on top

Instructions

• In a large skillet fry all the bacon until crisp.

  Leaving bacon grease in the skillet, set the bacon aside to add back later.
• Add the diced peppers and onions to the hot bacon grease and fry until softened.
• Add the cooked rice, stewed tomatoes, tomato sauce, Red Hot, crumbled bacon, cooked shrimp and smoked sausage to the softened peppers and onions in the skillet.

  Continue to cook on low heat for 10-15 minutes.
• Serve sprinkled with parmesan cheese.

Notes

This recipe works great as a side dish as well. Cook according to recipe just omit the smoked sausage and shrimp.

Check out my Amazon store front for a look at all my favorite things!

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Raise your hand if the sticky rice you get from Chinese take-out is your jam! I’m over here raising both hands for this Instant Pot Sticky Rice you can make at home!

You guys I could eat sticky rice all day every day! Not minute rice, not regular rice but real sticky rice. The kind I could only get with Chinese take-out till I finally mastered this recipe!

Instant Pot Sticky Rice

I have only ever used Jasmine rice for this recipe so I can’t speak to how well other types of rice work. Jasmine has a sweeter taste and is a stickier grain.

A tad bit of trial and error led me to a few tips:

• Rinse Your Rice
• Start with a cold Instant Pot
• Don’t stir it before you cook it
• Always use LOW PRESSURE

The LOW PRESSURE is key, otherwise, you get the stupid BURN message. It took me a bit to figure that out to be honest, I almost threw my Instant Pot across the kitchen one time!

Seriously just typing this post out has me craving this! I don’t add any salt while it’s cooking because we usually serve it with soy sauce or add salt at the table.

I love to serve this with my County Fair Pork Kabobs, it’s perfect and makes for an easy meal!

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Instant Pot Sticky Rice

2 ingredients, 7 minutes to perfect sticky rice to go with any meal!

Equipment

• Instant Pot

Ingredients

• 2 cups Jasmine rice
• 2 cups water

Instructions

• Measure out your 2 cups of Jasmine rice and rinse it. Using a bowl or a strainer rinse the rice until the water runs clear.
• Making sure your Instant Pot is cold add the 2 cups of water, then add the 2 cups of rinsed rice - don't stir but make sure the rice is all under the water.
• Put on the Instant Pot lid and move the knob to seal. Switch from HIGH pressure to LOW pressure and set the timer for 7 minutes.
• Once your 7 minutes is up allow to natural release for 10 minutes, then turn the knob to unseal and release the remaining pressure - carefully remove the lid and fluff rice with a fork to serve.

Notes

I have only ever used Jasmine rice for this recipe so I can't speak to how well other types of rice work.

Jasmine is a sweeter taste and is a stickier grain.

The post Instant Pot Sticky Rice appeared first on The Farmwife Feeds.

I have 3 very important things to say about this recipe:

1. These baked beans are amazing! Seriously, so freaking full of flavors that just all mingle together and make all the more flavors!
2. I got this recipe from a friend in Kentucky, she told me people beg for these. She wasn’t kidding! She also shared with me a recipe for pork tenderloin that is often referred to as Panty Dropping Pork Tenderloin, but seriously it really is……..
3. Beans are just not photogenic, but then beans are to eat!

And while we are tying to kill 300 words here for SEO let’s talk about that cornbread! I LOVE CORNBREAD – all cornbread, I’m not picky!

I knew I had to have cornbread with these beans but I didn’t plan well. The beans were done and calling me so I quickly improvised. I pulled a box of Jiffy Cornbread mix out to the pantry, added the egg and milk, then just hoped for the best and went for it! I heated up my waffle maker, sprayed some non-stick spray on both sides and put a scoop of mix there closed it and said a prayer!

WAHLA  – cornbread waffles

Over The Top Double BBQ Baked Beans

Before I got around to getting this recipe posted I put a pic up on Facebook-the pic alone got a multitude of shares! For being non-photogenic these beans are making an impression!

So I chose to bake these in my cast iron skillet but make them in a crock pot, make them in a 9×13, make a half recipe, make a double recipe – JUST MAKE THESE!

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Over The Top Double BBQ Baked Beans

Baked Beans loaded with flavor and hamburger - great as a meal or side dish!

Ingredients

• 1½ pounds hamburger
• 1 bell pepper, dealers choice on color-diced
• 1 medium onion-diced
• 3 15 ounce cans pork and beans
• 1/2 cup-ish Sweet Baby Rays BBQ sauce or your favorite BBQ sauce
• 1/2 cup-ish Pace Picante Sauce
• 1 happy teaspoon yellow mustard
• 3-4 glugs worcestershire sauce
• 1/3 cup brown sugar
• 1/4 cup ketchup
• 5 slices bacon, cut into smalls strips

Instructions

• Brown the hamburger, bell pepper and onion until ground beef is fully cooked
• Stir in all other ingredients except the bacon until well combined
• Sprinkle cut up bacon on top of beans and bake in a 350° pre-heated oven for 1 hour

Linked to Weekend Potluck!

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