Ingredients You’ll Need

• Brussels Sprouts: When buying them at the grocery store, choose Brussels with a bright green color that are free from dark spots or holes in the leaves. The sprouts should feel firm and the leaves should be tightly packed. Smaller Brussels sprouts are usually more sweet and tender than larger ones.
• Olive Oil: Adds flavor, helps the seasonings to stick and helps the sprouts to crisp up in the oven.
• Salt and Pepper: The only seasoning you need to highlight the flavor of the Brussels. (But if you want to add more flavor, be sure to check out the recipe variations section below!)

How to Roast Brussels Sprouts

Wash and dry the Brussels sprouts. Be sure to dry them well, since any moisture left on them will prevent the Brussels from crisping up in the oven. 

Trim the Brussels sprouts by using a knife to cut off the stem end. You don’t have to cut off much, just enough to remove the stem. After you trim each sprout, cut it in half and place on a parchment paper lined baking sheet.

Drizzle olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle them with salt and pepper.

Arrange them on the pan so that there is a little space in between each one. Don’t crowd the pan. Leaving room for the air to circulate around helps the Brussels sprouts to get crispy as they bake.

Bake at 425° F for 18-24 minutes, until they are golden brown on the outside and tender in the center. I have found that the Brussels sprouts are best when you don’t flip or toss them partway through the baking time. 

Storage and Reheating Tips

• Before Cooking: Store uncooked Brussels sprouts in a plastic bag in the crisper drawer of your refrigerator. Make sure there is no moisture in the bag. For maximum freshness, do not wash or slice Brussels sprouts until right before you use them. Brussels sprouts are best when used within 3 to 4 days of purchase, although they may last up to a week in the refrigerator.
• After Cooking: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftovers, you can reheat and enjoy them over the next few days. Store leftover cooked Brussels sprouts for up to 3 days in an airtight container in the refrigerator.
• To Reheat: The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° F oven for about 10 minutes, or until warm and re-crisped. The next best way to reheat them is in a skillet on the stove with a little bit of olive oil.

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Roasted Brussels Sprouts

These Roasted Brussels Sprouts are crispy, caramelized and perfectly tender in the center. This quick and easy side dish is perfect for the holidays or a weeknight dinner.

Course Side Dish

Cuisine American

Keyword brussel sprout recipes, brussels sprouts, roasted brussels sprouts

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 135kcal

Ingredients

• 1 ½ pounds Brussels sprouts
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

• Preheat oven to 425° F. Line a baking sheet with parchment paper.
• Wash the Brussels sprouts and dry them well. Cut off the stem ends. Cut Brussels sprouts in half and place them on the prepared baking sheet.
• Drizzle the olive oil over the Brussels sprouts and toss to evenly distribute the oil. Sprinkle the sprouts with salt and pepper.
• Spread the Brussels sprouts out on the pan so that there is a little space between each one. Don't overcrowd the pan, as this will cause the Brussels to steam rather than roast in the oven. Optional: arrange the Brussels sprouts so that they are all flat side down on the pan to get more caramelized edges.
• Bake Brussels sprouts in the preheated oven for 18-24 minutes, until they are browned on the outside and tender in the center. I find it is best to not stir or toss the Brussels sprouts during the cook time, just leave them as is. Serve immediately.

Video

Notes

• Storing Leftovers: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftover Brussels, you can reheat and enjoy them over the next few days. Store leftover cooked Brussels sprouts for up to 3 days in an airtight container in the refrigerator.
• To Reheat: The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° F oven for about 10 minutes, or until warm and re-crisped. The next best way to reheat them is in a skillet on the stove with a little bit of olive oil.

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 662mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 72mg | Iron: 2mg

Read Roasted Brussels Sprouts for the full recipe. Originally posted at Kristine's Kitchen

Love roasted vegetables? Try Roasted Broccoli, Roasted Potatoes or Roasted Brussels Sprouts next.

If you haven’t tried roasting green beans, you are missing out! Something magical happens when vegetables are roasted in the oven, and green beans are no exception.

This roasted green beans recipe is quick and easy to make, with fresh green beans and just a handful of pantry ingredients. You’ll love the delicious seasonings and crunchy toasted almonds that adorn these roasted green beans. It’s hard to resist eating the whole batch straight from the baking sheet, before it even has a chance to hit your dinner table!

How to Cook Green Beans in the Oven

Prep the green beans. Wash them in a colander under running water and dry them well with a clean kitchen towel. Snap off the stem ends using your fingers, or trim them off with a knife or kitchen scissors.

Add oil and seasonings. Place the green beans on a parchment paper-lined baking sheet. Drizzle them with olive oil and sprinkle on the dried thyme, salt and pepper. Toss to evenly coat the beans.

Bake. Arrange the green beans in a single layer on the pan. This will help them to cook evenly and to crisp up. Bake at 400° F for 12-14 minutes, until the beans are almost tender.

Add garlic and almonds. Remove the pan from the oven and add the minced garlic and sliced almonds. Toss to distribute with the green beans and spread everything out in an even layer again.

Bake for 4-5 more minutes, until the green beans are tender. Then serve them immediately, hot from the oven.

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Best Roasted Green Beans

Roasted Green Beans are an easy, healthy side dish that's perfect for the holidays or any night of the week. With garlic, thyme and sliced almonds, these green beans have incredible flavor.

Course Side Dish

Cuisine American

Keyword green bean recipes, green beans, green beans recipe, roasted green beans

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 122kcal

Ingredients

• 1 pound fresh green beans
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• salt and pepper to taste
• 3 cloves garlic minced
• ¼ cup sliced almonds
• lemon wedges optional, for serving

Instructions

• Preheat oven to 400° F. Line a baking sheet with parchment paper (for easy clean up).
• Wash the green beans and dry them well. Trim the green beans by snapping the stem ends off with your fingers or cutting them off with a knife. Put the green beans on the baking sheet.
• Drizzle with olive oil and sprinkle with the dried thyme, salt and pepper; toss to coat. Arrange green beans in a single layer on the baking sheet.
• Roast in the preheated oven for 12-14 minutes, until almost tender. Then remove the pan from the oven and add the minced garlic and sliced almonds; toss with the green beans. Spread the green beans out in a single layer again and put them back in the oven for 4-5 more minutes, until green beans are tender. Serve, with lemon wedges if desired.

Video

Notes

• Store leftover roasted green beans in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, a skillet, or microwave.

Nutrition

Serving: 1/4 recipe | Calories: 122kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 7mg | Potassium: 316mg | Fiber: 4g | Sugar: 4g | Vitamin A: 792IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg

Read Roasted Green Beans for the full recipe. Originally posted at Kristine's Kitchen

If you love macaroni and cheese you might also enjoy these mac and cheese recipes: Instant Pot Mac and Cheese, Butternut Squash Mac and Cheese and Stovetop Panera Mac and Cheese.

Mac and Cheese Recipe Ingredients

• Elbow Pasta: Or use another short pasta shape, such as small shells.
• Sharp Cheddar and Sharp White Cheddar Cheese: Using a combination of cheeses gives the mac and cheese a more complex flavor. I like to use sharp cheddar because it’s more flavorful than medium or mild varieties.
• Butter and Flour: These combine to make a roux, which thickens the sauce.
• Milk: For the sauce. Use whole milk for a richer dish; use low fat milk to lighten it up.
• Seasonings: Salt, pepper, paprika and garlic powder give the cheese sauce a more nuanced flavor. We’re using just a small amount of seasonings so that the flavor isn’t too strong.

How to Make Mac and Cheese

Cook the pasta. Then drain it and return it to the cooking pot.

Make the cheese sauce. First, melt the butter in a medium saucepan. Then whisk in the flour and cook, whisking, for 1-2 minutes. Whisk in the milk and cook until thickened. Off the heat, stir in the seasonings and half of the cheese.

Combine pasta and cheese sauce. Pour the sauce over the pasta and stir until combined.

Assemble. Pour half of the pasta with cheese sauce into a 9×13-inch baking dish. Top with cheese. Pour in the rest of the pasta and top with more cheese.

Bake, uncovered, at 375° F for 15-20 minutes, until hot and melty. Serve and enjoy!

Make Ahead Instructions

You can assemble this mac and cheese up to 1 day ahead of time, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe card below.

Serving Suggestions

• Vegetables. Add in a simple veggie side dish to make this mac and cheese a meal. Try Sautéed Green Beans, Sautéed Zucchini or Roasted Carrots.
• Salad: A crisp green salad and creamy mac and cheese are a perfect pair! We love this Spinach Quinoa Salad, Kale Salad and Arugula Salad.
• As a Side Dish: This macaroni and cheese recipe feeds a crowd as a side dish, and it’s a favorite for a holiday meal. Serve it with ham, turkey, Instant Pot Pulled Pork or Air Fryer Fried Chicken.

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Homemade Mac and Cheese

This Homemade Mac and Cheese Recipe is the ultimate comfort food! It's exceptionally cheesy, creamy and so easy to make. Serve it as a main dish with a vegetable or salad on the side, or as a side dish with your favorite meals.

Course Main Dish

Cuisine American

Keyword homemade mac and cheese, mac and cheese, mac and cheese recipe, macaroni and cheese recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 435kcal

Ingredients

Mac and Cheese

• 16 ounces short pasta shapes such as elbow macaroni or shells
• 8 ounces sharp cheddar cheese shredded, about 2 cups, divided
• 8 ounces sharp white cheddar cheese shredded, about 2 cups, divided
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups milk low fat or whole
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder

Instructions

• Grease a 9×13-inch baking dish with butter or cooking spray. Preheat the oven to 375° F.
• Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain the pasta and place it back into the cooking pot.
• Meanwhile, combine the two cheeses in a bowl.
• Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour. Continue whisking until lightly browned, 1-2 minutes. Gradually whisk in the milk. Continue cooking, whisking often, until the mixture begins to thicken, about 5 minutes. Remove from heat.
• Whisk in the salt, pepper, paprika and garlic powder. Then gradually stir in half of the cheese until melted. Pour the cheese sauce over the pasta and stir to combine.
• Pour half of the pasta with cheese sauce into the baking dish and sprinkle on ⅓ of the remaining cheese. Top with the remaining pasta. Sprinkle the remaining cheese evenly over the top.
• Bake 15-20 minutes, uncovered, until hot and bubbly and cheese is melted on top.

Video

Notes

• You can assemble the macaroni and cheese up to 1 day ahead of time, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe.

Nutrition

Calories: 435kcal | Carbohydrates: 40g | Protein: 18g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 435mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 0.001mg | Calcium: 393mg | Iron: 1mg

Read Homemade Mac and Cheese for the full recipe. Originally posted at Kristine's Kitchen

Sautéed Green Beans

These sautéed green beans are a simple yet flavorful way to enjoy fresh green beans. Even green bean skeptics have been known to devour these green beans! Both their bright green color and their crisp-tender texture make these green beans especially appealing.

Ingredients You’ll Need

• Fresh Green Beans. Green beans, often called string beans, are also called snap beans, French beans or haricot vert. They will have the best flavor and texture when you buy them in season and local (such as at a farmer’s market).
• Olive Oil: For sautéing.
• Garlic: Fresh garlic adds delicious flavor.
• Salt and Pepper: I like to use kosher salt or fine sea salt and freshly ground black pepper.

How to Cook Green Beans

Trim the stem ends off of the beans, either by snapping them off with your fingers or by cutting them off with a knife.

Blanch green beans. Place them in a pot of boiling water, cover the pot, and boil for 3 minutes. This step makes the green beans tender, which is difficult to do using only a skillet.

Ice bath. Immediately transfer the green beans to an ice bath. This step helps them to retain their bright green color.

Dry the green beans well with a clean kitchen towel.

Sauté. Heat the olive oil in a large skillet. Add the green beans and cook for 3-5 minutes, stirring often.

Season. Add the minced garlic, salt and pepper to the skillet and remove the pan from the heat. Stir for 30 seconds to allow the garlic to cook in the hot skillet. Then add any additional seasonings, such as grated Parmesan, red pepper flakes or fresh herbs. See the recipe variations below for lots of ideas!

Recipe Tips

• Buying fresh green beans: Look for green beans that have a bright green color and are free of blemishes or dark spots. The stems should look fresh and the beans should have a crisp snap when broken.
• Don’t overcook: When boiling or sautéing, cook them until just crisp-tender so that they’ll have a crisp, crunchy bite.
• Storage: Fresh green beans are best used soon after buying, but you can store them in a plastic bag or airtight container in the refrigerator for up to 4 days.
• Make ahead: You can wash and trim the beans up to one day ahead and then cook them right before serving. Store leftovers for up to 2 days in an airtight container in the refrigerator. Reheat them gently in a skillet with a little olive oil or in the microwave.

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Simple Sautéed Green Beans Recipe

Crisp, fresh Sautéed Green Beans are an easy side dish that you’ll want to make again and again! This simple recipe is extremely versatile and is perfect for both weeknight dinners and holiday meals. See the notes below for different seasoning ideas and recipe variations.

Course Side Dish

Cuisine American

Keyword green bean recipes, green beans, green beans recipe, sauteed green beans

Prep Time 12 minutes minutes

Cook Time 8 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 68kcal

Ingredients

• 1 pound fresh green beans
• 1 tablespoon olive oil
• 2 cloves garlic minced
• ¼ teaspoon kosher salt or fine sea salt
• freshly ground black pepper to taste
• Optional, for serving: grated Parmesan cheese, pinch of red pepper flakes find more ideas in the notes below

Instructions

• Put about 2 inches of water in the bottom of a pot. Bring to a boil.
• Meanwhile, wash the green beans and trim off the stem ends.
• Once the water comes to a boil, add the green beans, cover the pot with a lid, and cook for 3 minutes.
• Immediately use tongs or a slotted spoon to transfer the green beans to a bowl of ice water. Let them rest in the ice water for about 2 minutes, then place the green beans on a clean kitchen towel and dry them well.
• Heat the olive oil in a large skillet over medium heat. Once hot, add the green beans to the skillet and cook for 3-5 minutes, stirring often.
• Add the garlic, salt and pepper to the pan. Remove the pan from the heat and stir for 30 seconds; the garlic will cook since the skillet will still be hot.
• Serve as is, or with grated Parmesan, red pepper flakes or as desired.

Video

Notes

Recipe Variations:

Cheese: Top with grated Parmesan, crumbled feta or goat cheese after cooking.

Shallots: Sauté 1-2 sliced shallots along with the green beans.

Fresh Herbs: Sprinkle on chopped fresh herbs before serving. Try basil, dill, parsley or thyme.

Bacon: Top with cooked crumbled bacon.

Red Pepper Flakes: Sprinkle on a pinch or two of crushed red pepper flakes for spice.

Nuts: Serve sautéed green beans with slivered or sliced almonds or walnuts. Toast the nuts in a skillet for a few minutes to enhance their toasty, nutty flavor.

Lemon: Serve with a squeeze of lemon juice or grate fresh lemon zest over the cooked green beans.

Butter: Add richness with a pat of butter or Garlic Butter.

Tomatoes: Toss the cooked green beans with halved cherry tomatoes. It’s an irresistible combination, especially if you add in sautéed shallots.

Add a Sauce or Glaze: Serve with Balsamic Glaze, Chimichurri.

Nutrition

Calories: 68kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 152mg | Potassium: 245mg | Fiber: 3g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

Read Sautéed Green Beans for the full recipe. Originally posted at Kristine's Kitchen

Best Sautéed Zucchini

When I want a quick and easy way to cook zucchini, I turn to this sautéed zucchini recipe. Fresh zucchini is sliced and cooked in a skillet with a little olive oil until it’s golden brown and tender. I toss the seasonings together with the zucchini right in the skillet so that there’s only one dish to wash at the end. Start to finish, this easy sautéed zucchini takes just over 10 minutes to make.

This healthy zucchini recipe is as delicious as it is easy. I recommend cooking more zucchini than you think you’ll need because chances are everyone is going to want to go back for seconds!

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Recipe Ingredients

You’ll need 5 ingredients, plus salt and pepper, to make this sautéed zucchini recipe.

• Zucchini: Small to medium sized zucchini have more flavor than large zucchini.
• Olive Oil: Keeps the zucchini from sticking to the pan and adds flavor.
• Garlic Powder: Using garlic powder is an easy way to add garlic flavor to the zucchini.
• Dried Thyme: Thyme complements the flavor of the zucchini. Italian seasoning also works well here.
• Salt and Pepper: Adjust the amounts to your tastes. I like to use Kosher salt for its coarser grains. If you use table salt, you’ll want to start with half of the amount listed in the recipe.
• Parmesan Cheese: Grated Parmesan cheese adds salty, cheesy flavor. You can omit the Parmesan for a dairy-free recipe.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Sautéed Zucchini

Learn how to cook zucchini in a skillet until it’s perfectly tender and flavorful.

1. Start by slicing the zucchini into rounds. Aim to make the rounds a little over 1/4-inch thick.
2. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini to the pan and sprinkle the seasonings evenly over the zucchini.

3. Cook the zucchini for 4-5 minutes, until it is crisp tender and golden brown on the edges. Toss/flip the zucchini occasionally to help it cook evenly.
4. Remove the pan from the heat and sprinkle the grated Parmesan evenly over the zucchini. Then serve and enjoy!

Looking for more ways to cook zucchini? You may also love Air Fryer Zucchini and Roasted Zucchini.

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Easy Sautéed Zucchini

Sautéed Zucchini is an easy, healthy side dish that's perfect for serving with grilled meats, baked chicken, pasta and more. Garlic, thyme and Parmesan cheese bring lots of flavor to this quick zucchini recipe.

Course Side Dish

Cuisine Italian

Keyword sauteed zucchini

Prep Time 6 minutes minutes

Cook Time 5 minutes minutes

Total Time 11 minutes minutes

Servings 4 servings

Calories 76kcal

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon kosher salt
• freshly ground black pepper to taste
• 2 tablespoons grated Parmesan cheese

Instructions

• Slice the zucchini into rounds that are a little thicker than ¼-inch thick.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the zucchini to the pan. Sprinkle the garlic powder, dried thyme, salt and pepper evenly over the zucchini.
• Cook for 4-5 minutes, tossing the zucchini occasionally to cook both sides evenly, until zucchini is crisp-tender and golden brown.
• Remove the pan from the heat. Sprinkle the grated Parmesan evenly over the zucchini in the pan. Serve.

Notes

• This recipe also works well with yellow squash. You can use a combination of yellow squash and zucchini.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a little olive oil over medium heat, heating a few minutes on each side. Place the zucchini in a single layer in the pan to help it crisp back up.

Nutrition

Calories: 76kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 205mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 418IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 1mg

Read Sautéed Zucchini for the full recipe. Originally posted at Kristine's Kitchen

Air Fryer Corn on the Cob

Corn on the cob is one of the best easy side dishes for summer! It’s sweet and juicy and pairs well with all of our favorite summer meals, from turkey burgers and grilled chicken to pulled pork. I’ve already shared my methods for how to boil corn on the cob and how to cook corn on the cob in an Instant Pot. Today we have another easy way to cook corn on the cob: in the air fryer!

An air fryer works by circulating hot air around the food in the basket. It’s an excellent way to cook corn on the cob that’s sweet, juicy and tender inside with a crisp bite when you first bite into it. If you love air fryer recipes, you should definitely give this one a try!

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How to Cook Corn on the Cob in an Air Fryer

Start by removing the husks and silks from the corn.

Preheat the air fryer to 380° F for 5 minutes, or according to the manufacturer’s instructions.

Place the corn in a single layer in the air fryer basket. Air fry at 380° F for 12-15 minutes, or until the corn is tender. Flip the corn cobs over half way through the cook time.

That’s it! Serve the corn with butter, salt and pepper, or as desired.

How to Store Corn on the Cob

• Before Cooking: Corn on the cob can be stored at room temperature if you plan to cook it the day you buy it. Otherwise, keep the husks on, wrap the corn tightly in a plastic bag, and store in the refrigerator. Corn on the cob is best cooked within 1-2 days for maximum freshness.
• After Cooking: Cooked corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked corn by cutting the kernels off of the cob and freezing in an airtight container for up to 3 months.

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Air Fryer Corn on the Cob

Air Fryer Corn on the Cob is an easy way to cook sweet corn. This juicy corn on the cob is perfect for serving with butter, salt and pepper or your favorite toppings. I've given lots of topping ideas in the post above.

Course Side Dish

Cuisine American

Keyword air fryer corn on the cob, corn on the cob air fryer

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 77kcal

Ingredients

• 4 ears corn on the cob*
• butter, salt and pepper as desired, for serving

Instructions

• Remove the husks and silks from the corn.
• Preheat the air fryer to 380° F for 5 minutes.
• Add the corn to the air fryer basket in a single layer, with a little space in between each cob of corn. (If the corn cobs are too long to fit in the air fryer basket, you can cut them in half.)
• Cook at 380° F for 12-15 minutes, flipping the corn over halfway through the cook time, until corn is tender.
• Serve with butter, salt and pepper, or as desired.

Notes

• You can cook fewer or more than 4 ears of corn, depending on the size of your air fryer. The corn should fit in a single layer in the basket.

Nutrition

Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.5mg

Read Air Fryer Corn on the Cob for the full recipe. Originally posted at Kristine's Kitchen

Corn on the cob is a delicious side dish for this Turkey Burger Recipe, Grilled Chicken Breast and Instant Pot Pulled Pork. Or use cooked corn on the cob to make Corn Salad.

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If you’re new to cooking with an Instant Pot, my easy beginner’s guide with Instant Pot instructions has been helpful to many readers. I’ve also rounded up some of my very favorite Instant Pot recipes.

Loved this tonight! Never using a pot again! Thank You! 

Sarah

How to Cook Corn on the Cob in an Instant Pot

There are just a few simple steps to cooking sweet corn in the Instant Pot. Start by removing the husks and silks.

Then pour 1 cup of cold water into your Instant Pot inner pot. Use 1 cup of water in a 6 quart Instant Pot, and 1 1/2 cups of water if you are using an 8 quart pot.

Put the metal trivet in the bottom of the pot. You’ll set the corn on the trivet so that it isn’t sitting in the water or touching the bottom of the pot.

When you place the ears of corn on top of the trivet, arrange the different layers of corn in alternating directions. You can see how I did this in the photo. This helps the corn to cook evenly. You should be able to fit 3 ears of corn in each layer.

After closing the Instant Pot lid and moving the steam release valve to the sealing position, set the pressure cook time to 2 minutes at high pressure. The Instant Pot will take about 12-15 minutes to reach pressure and then the cook time will start counting down.

As soon as the cook time ends, quick release the pressure by using the handle of a long spoon to carefully move the steam release valve to the venting position. When the steam finishes escaping and the pin drops down, open the lid. Your corn is done and ready to enjoy!

How to Store Corn on the Cob

• Before Cooking: Store fresh ears of corn at room temperature if you plan to cook them within a few hours. For longer storage, keep the husks on, wrap the corn tightly in a plastic bag, and store in your refrigerator. Fresh corn on the cob is best cooked within 1-2 days, but may last in the refrigerator for 3 days.
• After Cooking: Let the corn cool, and be sure to refrigerate within two hours of cooking. Place corn in a zip-top bag and seal, or store in an airtight container. The corn will last in the refrigerator for about 3 days. You can also freeze cooked corn by cutting the kernels off of the cob and freezing in an airtight container for up to 3 months.

More Easy Instant Pot Recipes

• Try these Instant Pot Mashed Potatoes next. Just like Instant Pot corn on the cob, the Instant Pot makes the BEST mashed potatoes!
• Instant Pot Baked Beans are another favorite summer side dish, perfect for a BBQ!
• Instant Pot Baked Potatoes make an easy meal when you load them up with your favorite toppings.
• Instant Pot Green Beans and Instant Pot Broccoli are also super easy vegetable side dish recipes!
• This Instant Pot Whole Chicken recipe is another pressure cooker recipe that I make all the time for an easy dinner.

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Instant Pot Corn on the Cob

This recipe for Instant Pot Corn on the Cob makes perfectly tender sweet corn. Pressure cooker corn on the cob is a quick, easy, hands-off way to cook corn. Enjoy it with all of your favorite summer meals!

Course Side Dish

Cuisine American

Keyword instant pot corn on the cob, pressure cooker corn on the cob

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Pressurize Time 15 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 77kcal

Ingredients

• 4 ears corn on the cob husks and silks removed (see note)
• 1 cup water use 1.5 cups for 8 quart Instant Pot

Instructions

• Place 1 cup water in the Instant Pot inner pot (use 1 1/2 cups water if using an 8 quart instant pot). Put the metal trivet in the bottom of the pot.
• Set the ears of corn on the trivet, alternating the direction of the corn ears in each layer of corn.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the "Manual" or "Pressure Cook" button and set the cook time to 2 minutes. The Instant Pot will take some time to reach pressure and then the cook time will begin counting down.
• When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position (I do this using the handle of a long spoon). When all of the steam has escaped and the pin drops down, open the Instant Pot lid.
• Serve corn with butter, salt and pepper, or as desired.

Notes

• You can scale this recipe up or down. You can fit up to 6 ears of corn in a 6 quart Instant Pot and up to 9 ears in an 8 quart.

Nutrition

Serving: 1cob corn | Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 6.1mg | Iron: 0.5mg

Read Instant Pot Corn on the Cob for the full recipe. Originally posted at Kristine's Kitchen

Broccoli salad is a favorite side dish for parties, potlucks and holidays. The combination of flavors and textures makes this salad so incredibly delicious. It’s a crowd-pleaser for sure! This broccoli salad recipe combines crisp broccoli, salty bacon, crunchy sunflower seeds, sweet dried cranberries and spicy red onion with a homemade broccoli salad dressing. The dressing is creamy and tangy with a touch of sweetness. Be sure to plan ahead to make the salad 1-2 hours before you want to serve it so that it has time to chill in the refrigerator before serving. The flavors will meld together and get even better while the salad chills.

What I love most about this classic broccoli salad recipe is that it’s so easy to make. It takes takes less than 30 minutes start to finish. You can make the most of your time in the kitchen by prepping the salad and dressing while the bacon cooks in the oven.

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Enjoy this creamy broccoli salad alongside a variety of main dishes, from grilling recipes like Grilled Chicken, Grilled Pork Tenderloin and Turkey Burgers to Baked Chicken Breast and more. If you love broccoli recipes, you might also enjoy this fresh Broccoli Slaw.

Broccoli Salad Ingredients

You don’t need many ingredients to make the best broccoli salad! Here’s a look at what you’ll need:

• Broccoli: Cut the broccoli into bite-size pieces.
• Red Onion: Sweet-spicy red onion adds a delicious bite to the salad. Chop the onion finely so that it doesn’t overpower the other flavors.
• Dried Cranberries: Their sweetness balances out the savory flavors. You can substitute raisins if you prefer.
• Sunflower Seeds: For crunch. Sliced, slivered or chopped almonds also work well here.
• Bacon: Crispy crumbled bacon adds delicious salty, savory flavor. For a vegetarian recipe, omit the bacon.
• Broccoli Salad Dressing: For the homemade dressing, you’ll need mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper. For a lighter salad, you can substitute all or half of the mayo with plain Greek yogurt. Or try this Healthy Broccoli Salad recipe.

How to Make Broccoli Salad

Cook the bacon in the oven. You can also cook the bacon in an air fryer. Once it’s cooked, place the bacon on a paper towel lined plate to absorb excess grease. Once it’s cool, chop or crumble it into smaller pieces.

While the bacon cooks, combine the other salad ingredients in a large bowl: broccoli, red onion, dried cranberries and sunflower seeds.

Whisk together the dressing ingredients. Then pour the dressing over the salad and toss to combine. Finally, add the chopped bacon and stir in gently.

Creamy broccoli salad with bacon is quick, easy and sure to be the hit of the party! Give this recipe a try and then leave a comment below to let me know how it turned out.

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Broccoli Salad

This Broccoli Salad with bacon, cranberries and a creamy dressing is easy to make and loaded with flavor! It's a favorite side dish to serve at a BBQ, potluck or holiday gathering.

Course Side Dish

Cuisine American

Keyword broccoli salad, broccoli salad recipe

Prep Time 25 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 383kcal

Ingredients

• 6 slices bacon
• 1 ½ pounds fresh broccoli cut into bite-size pieces, 8 cups
• ½ cup finely chopped red onion
• ½ cup dried cranberries
• ½ cup roasted sunflower seeds

For the dressing:

• 1 cup mayonnaise*
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste

Instructions

• Cook the bacon: Preheat oven to 400° F. Line a rimmed baking sheet with foil and fold the edges of the foil up a bit to contain the bacon grease. Lay bacon slices in a single layer on the foil. Bake in the oven for 12-20 minutes, until bacon is cooked how you like it. Transfer the cooked bacon to a paper-towel lined plate to absorb excess grease. Once cool, chop the bacon.
• In a large bowl, combine the chopped broccoli, red onion, dried cranberries and sunflower seeds.
• In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Add the chopped cooked bacon and stir gently.
• Chill salad in the refrigerator for 1-2 hours before serving.

Video

Notes

• You can substitute plain Greek yogurt for the mayonnaise for a healthier broccoli salad.
• To make ahead, store the dressing and salad in separate containers in the refrigerator. Then toss them together 1-2 hours before serving and refrigerate to let the flavors develop.
• Leftovers can be stored in an airtight container for up to 2-3 days in the refrigerator.

Nutrition

Serving: 1/8 recipe | Calories: 383kcal | Carbohydrates: 20g | Protein: 7g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 465mg | Potassium: 374mg | Fiber: 4g | Sugar: 12g | Vitamin A: 556IU | Vitamin C: 77mg | Calcium: 55mg | Iron: 1mg

Read Broccoli Salad for the full recipe. Originally posted at Kristine's Kitchen

Cooking green beans in the air fryer is fast, easy, and the result is an incredibly tasty side dish that goes with almost any meal. These air fryer green beans have the perfect crisp-tender texture and cook in 10 minutes or less. This recipe is uses simple seasonings to let the flavor of the green beans shine. When buying fresh green beans look for firm, brightly colored beans with smooth, blemish-free skin. Thinner green beans will be more tender and flavorful than thicker beans, which can be tough.

Serve these air fryer green beans with Air Fryer Chicken Breast (cook the chicken first and let it rest while the green beans cook), Turkey Meatloaf or Pan Fried Pork Chops. They’re a versatile side dish that you can enjoy all throughout green bean season.

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How to Make Air Fryer Green Beans

1. Start by prepping the green beans. Wash and dry them well, then trim off the stem ends. You can snap them off with your fingers or trim them with a knife.
2. Preheat the air fryer to 370° F for 5 minutes.
3. Toss the green beans with olive oil, salt and pepper.

4. Place the green beans in the air fryer basket and air fry at 370° F for 8-10 minutes, tossing them halfway through to promote even cooking. Then serve and enjoy!

Storage and Reheating Tips

Air fryer green beans are best served right out of the air fryer, but leftovers will keep for up to 3 days in an airtight container in the refrigerator. The best way to reheat them is to heat for a few minutes in the air fryer at 350° F.

Hot, crisp green beans with a sprinkle of salt are the side dish we’re craving! Give this green bean recipe a try and then leave a comment below to let me know how it turned out.

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Best Air Fryer Green Beans

These Air Fryer Green Beans are a healthy side dish that's quick and easy to make. A delicious way to enjoy fresh green beans!

Course Side Dish

Cuisine American

Keyword air fryer green beans

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 66kcal

Ingredients

• 1 pound green beans
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt plus more as needed, to taste
• black pepper to taste

Instructions

• Trim off and discard the stem ends of the green beans.
• Preheat air fryer to 370° F for 5 minutes.
• Place green beans in a bowl. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to evenly coat.
• Place green beans in the air fryer basket. It's best if they are in a single layer, as this will make them the most crispy. Air fry at 370° F for 8-10 minutes, tossing halfway through to promote even cooking. Cook less for crisper green beans, cook more for softer beans.
• Season with additional salt and pepper, if needed, and serve.

Notes

• To cook frozen green beans in the air fryer: Do not thaw the green beans before cooking. Follow the recipe as written (you will not need to trim the green beans). Add additional seasonings after cooking, as desired. Frozen green beans will turn out softer because of their higher water content, but they will still be delicious.

Nutrition

Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 152mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 1mg

Read Air Fryer Green Beans for the full recipe. Originally posted at Kristine's Kitchen

Making Cilantro Lime Rice is Easy!

This cilantro lime rice is bursting with fresh, vibrant flavor! This recipe is so easy to make. It starts with my go-to white rice recipe, and then we’re kicking the flavors up a notch with fresh garlic, lime zest, lime juice and fresh cilantro. The secret to the best cilantro lime rice is to add a generous amount of cilantro and to use both lime zest and juice for lots of bright citrus flavor. So skip the trip to Chipotle’s, you can make perfect cilantro lime rice at home!

Serve this cilantro lime rice with fajitas, chicken enchiladas, tacos, or this cilantro lime chicken. It’s also the perfect addition to burrito bowls or homemade burritos. It’s a versatile, easy recipe that you’re going to be so glad to have in your recipe collection!

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Cilantro Lime Rice Recipe Ingredients

How to Make Cilantro Lime Rice

You are going to love the simplicity of this recipe! Here’s a look at the steps:

In a medium saucepan, toast the rice and minced garlic in the olive oil for 3-4 minutes, stirring.

Stir in the water and bring to a simmer.

When the water comes to a boil, immediately cover the pot and reduce the heat to the lowest setting. Set a timer for 15 minutes. Do not lift the lid of the pot while the rice cooks.

Remove the pot from the heat and let it rest for 10 minutes, still without lifting the lid. You want all of the steam to stay trapped in the pot.

Then remove the lid and fluff the rice.

Stir in the lime zest, lime juice, cilantro and salt.

Recipe Tips

• Rinse and drain the rice well before adding it to the pot. Rinsing removes any possible dirt or grit, as well as excess starch that could cause your rice to turn out too sticky.
• Zest the lime before you cut it in half to juice it. It’s much easier that way! A microplane is an inexpensive kitchen tool that’s perfect for zesting citrus.
• Salt the rice to taste after cooking.
• You can double this recipe to serve more people. As is, the recipe makes 4 smallish servings.
• To make cilantro lime rice in the Instant Pot, start with this Instant Pot rice recipe. Use the Instant Pot saute setting to toast the rice and garlic in 1 tablespoon olive oil or butter before pressure cooking. When you add the water, be sure to scrape up any bits of garlic or rice that are stuck to the pot. After pressure cooking, stir in the lime zest, lime juice, cilantro and salt (adjusting the ingredient amounts as needed for the amount of rice cooked).

More Rice Recipes

• Instant Pot Mexican Rice
• How to Cook Brown Rice
• Fried Rice Recipe
• Mexican Casserole
• Chicken Broccoli Rice Casserole
• Wild Rice Salad

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Cilantro Lime Rice

Zesty lime and fresh cilantro bring delicious flavor to this cilantro lime rice recipe. Serve it as a side dish with enchiladas or fajitas, add it to burritos or burrito bowls, or enjoy it with chicken, fish or shrimp.

Course Side Dish

Cuisine Mexican

Keyword cilantro lime rice

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 38 minutes minutes

Servings 4 servings

Calories 191kcal

Ingredients

• 1 cup long grain white rice
• 2 teaspoons olive oil or butter
• 2 cloves garlic minced
• 1 ½ cups water
• zest of one lime
• 2 tablespoons fresh lime juice from 1 lime
• ⅔ cup chopped fresh cilantro tough stems removed
• ¼ teaspoon salt or to taste

Instructions

• Place the rice in a fine mesh strainer and rinse well; drain. Set aside.
• Add the olive oil (or butter) to a medium saucepan. Heat over medium heat. Once the pan is hot, add the rice and garlic and toast for 3-4 minutes, stirring constantly.
• Stir in the water and bring to a simmer.
• As soon as the pot comes to a boil, immediately cover the pot with a lid and reduce the heat to the lowest setting. Cook for 15 minutes, without lifting the lid on the pot. The pot should be at a very low simmer while the rice cooks.
• Then remove the pot from the heat and let it rest with the lid on for 10 minutes.
• Remove the lid and fluff the rice. Stir in the lime zest, lime juice, cilantro and salt, to taste. Serve.

Video

Notes

• You can double this recipe to serve more people. As is, the recipe makes 4 smallish servings.

Nutrition

Calories: 191kcal | Carbohydrates: 38g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 154mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.5mg

Read Cilantro Lime Rice for the full recipe. Originally posted at Kristine's Kitchen

The Best Air Fryer Carrots

These air fryer carrots are one of our very favorite carrot recipes. When we were testing this recipe, Brad and I could not stop raving about how good these are. We may have polished off most of a batch straight from the air fryer basket!

This tasty side dish is so easy to make. Partway through cooking, the carrots are tossed in honey garlic butter. This gives them incredible flavor and helps the outsides of the carrots to caramelize as the hot air circulates around them in the air fryer. These carrots are both sweet and savory – if you prefer more of a savory flavor profile see my notes below.

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Ingredients

Here’s what you’ll need to make these air fryer carrots.

• Carrots: Six medium carrots will serve 2 generously or make 3 smaller servings.
• Olive Oil: Adds flavor and helps the salt and pepper to stick to the carrots.
• Salt and Pepper: To season the carrots. I like to use coarse Kosher salt; if using table salt reduce the amount by half. You can always add more salt to taste, but you can’t take it away once you’ve added it.
• Butter: Adds rich, buttery flavor. If you prefer, you can substitute more olive oil.
• Honey: For an added touch of sweetness.
• Garlic: For that delicious fresh garlic flavor!

New to air fryer cooking? See my guide on How to Use an Air Fryer.

How to Make Air Fryer Carrots

You’ll love this simple recipe! Find the printable recipe with ingredient amounts in the recipe card below.

1. First, preheat the air fryer. While it preheats, chop the carrots into 2-inch pieces on the diagonal. Then cut the pieces in half lengthwise.
2. Toss the carrots with olive oil, salt and pepper.

3. Air fry the carrots at 370° for 12 minutes, shaking the basket halfway through the cook time.

4. Whisk together the melted butter, honey and minced garlic.
5. Return the carrots to the mixing bowl, pour the honey garlic butter over, and stir to coat.

6. Return the carrots to the air fryer and cook for 6-8 more minutes, until tender and golden brown on the edges.

Prefer to use the oven? Try this Oven Roasted Carrots recipe.

Sweet, savory air fryer carrots are the perfect side dish for almost any meal! Serve them with pork chops or meatloaf and mashed potatoes for a comforting, wholesome dinner.

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Air Fryer Carrots with Honey Garlic Butter

These Air Fryer Carrots are tossed in honey garlic butter for the best sweet and savory flavor. They're tender in the middle and caramelized on the edges.

Course Side Dish

Cuisine American

Keyword air fryer carrots

Prep Time 8 minutes minutes

Cook Time 18 minutes minutes

Total Time 26 minutes minutes

Servings 3 servings

Calories 160kcal

Ingredients

• 6 medium carrots
• 1 tablespoon olive oil
• ¼ teaspoon coarse Kosher salt
• ⅛ teaspoon black pepper
• 1 tablespoon unsalted butter melted
• 1 ½ tablespoons honey
• 2 cloves garlic minced

Instructions

• Preheat air fryer to 370° F for 5 minutes.
• Meanwhile, chop the carrots into 2-inch pieces on the diagonal. Cut pieces in half lengthwise (or quarter if very large/thick).
• Place carrots in a medium mixing bowl and toss with the olive oil, salt and pepper.
• Add the carrots to the preheated air fryer basket and shake them out into a single layer. Air fry for 12 minutes at 370°, shaking the basket to toss halfway through the cook time.
• While the carrots cook, wipe out the bowl that you used to season the carrots. In a small bowl, whisk together the melted butter, honey and minced garlic.
• Once the carrots have cooked for 12 minutes, return them to the mixing bowl. Pour the honey garlic butter mixture over the carrots and stir to coat.
• Return the carrots to the air fryer basket and cook for 6-8 more minutes, until tender and golden brown on the edges (if your carrots were on the smaller side they will cook faster). Serve immediately.

Notes

• Recipe makes 3 smaller servings or 2 generous servings and may be doubled to serve more people. For a double recipe, you may need to cook the carrots in batches. When all batches are done, you can place all batches in the air fryer for 1-2 minutes to heat through.

Nutrition

Serving: 1/3 recipe | Calories: 160kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 279mg | Potassium: 406mg | Fiber: 4g | Sugar: 14g | Vitamin A: 20499IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 0.5mg

Read Air Fryer Carrots for the full recipe. Originally posted at Kristine's Kitchen

Broccoli is one of my go-to side dishes and I cook it at least once a week. It’s quick to prepare, healthy and versatile! Broccoli is a good source of fiber, vitamins and minerals, especially Vitamin C. When you add just a few simple seasonings and cook it the right way (no mushy broccoli here), it’s as delicious as it is healthy.

With these easy how to cook broccoli recipes, you’ll be enjoying broccoli more than ever before!

How to Cook Broccoli

Steamed Broccoli

Steaming broccoli is a great way to cook it if you plan to use it in other recipes or want a simple, fast side dish. Learn how to steam broccoli on the stove so that it’s perfectly crisp-tender with a beautiful bright green color. This method works whether or not you have a steamer basket; all you need is a pot with a lid.

Roasted Broccoli

My personal favorite, roasted broccoli has irresistible golden brown caramelized edges that make it so flavorful. It’s crispy on the edges, perfectly tender in the middle, and so good you’ll want to eat the whole batch straight from the pan! Cooking broccoli in the oven is super easy and this recipe includes how to make basic roasted broccoli plus five flavor variations.

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Sautéed Broccoli

Fans of stove top cooking will love this easy sautéed broccoli recipe. It has a delicious crisp-tender bite and is so good seasoned with garlic and lemon. Cooking broccoli in a skillet takes only 8 minutes, and the result is a versatile side dish that goes with almost any meal.

Air Fryer Broccoli

Cooking broccoli in the air fryer gives you the best crispy edges and requires very little oil. This air fryer broccoli is finished with a sprinkle of Parmesan cheese for a pop of salty, cheesy flavor. You’ll love it! Use fresh or frozen broccoli in this easy recipe.

Instant Pot Broccoli

Cooking broccoli in the Instant Pot is a quick, hands-off way to steam broccoli. You won’t have to watch a pot on the stove (a bonus for us moms who are often taking care of kids while we make dinner). I like to season this Instant Pot broccoli with a squeeze of fresh lemon juice and some grated Parmesan cheese. Everyone at the table will be asking for a second helping!

Storage and Prep Tips

• Store raw broccoli in a plastic bag in the refrigerator for about a week. To keep it fresh for longer, don’t wash broccoli until right before you cook it.
• Cooked broccoli can be stored in an airtight container in the refrigerator for about 3 days.
• When you cut broccoli, try to keep as much of the broccoli stems on as possible. The stems are a good source of fiber. (You can use them to make Broccoli Slaw!) If desired, you can use a vegetable peeler to peel off the tough outer layer of the broccoli stalk.
• For the best tasting broccoli, cook it until it is just crisp-tender. Bright green broccoli has a fresh flavor and great texture. If your broccoli turns mushy or loses its vibrant color, it is likely overcooked.

More Broccoli Recipes

• Chicken Broccoli Rice Casserole
• Broccoli Stir Fry
• Broccoli Cheddar Soup
• Broccoli Casserole
• Broccoli Cheese Quiche

More How to Cook Recipes

• How to Boil Corn on the Cob
• How to Cook Spaghetti Squash
• How to Cook Rice
• How to Cook Quinoa
• How to Cook Black Beans
• How to Make an Omelet
• How to Make Scrambled Eggs

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How to Cook Broccoli {5 Easy Ways}

Learn how to cook broccoli so that it is crisp-tender and flavorful. This easy, healthy side dish is a family favorite! See the notes section below for broccoli seasoning ideas.

Course Side Dish

Cuisine American

Keyword how to cook broccoli

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 9 minutes minutes

Servings 4 servings

Ingredients

Steamed Broccoli

• 1 ½ pounds broccoli cut into florets

Roasted Broccoli

• 1 ½ pounds broccoli
• 2 tablespoons olive oil
• salt and pepper to taste

Sautéed Broccoli

• 1 pound broccoli crowns
• 1 ½ tablespoons olive oil
• ¼ cup water
• 3 cloves garlic minced
• ¼ teaspoon Kosher salt or sea salt to taste
• black pepper to taste
• zest of 1 lemon

Air Fryer Broccoli

• 1 pound broccoli
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon water
• 2 tablespoons grated Parmesan cheese

Instant Pot Broccoli

• 1 ½ pounds broccoli cut into florets
• 1 cup water

Instructions

Steamed Broccoli

• Put 1-2 inches of water in the bottom of a pot. Put a steamer basket in the pot. (If you do not have a steamer basket you can cook the broccoli directly in an inch or two of water in the pot.) Bring to a boil on the stove.
• Once boiling, add the broccoli to the steamer basket (or right to the water in the pot), cover with a lid, and reduce the heat to medium. Cook for 3-4 minutes for crisp-tender broccoli or 5-7 minutes for softer broccoli.
• Once the broccoli is cooked to your liking, immediately remove it from the heat and take the lid off of the pot. Use a slotted spoon to carefully transfer the broccoli to a serving dish. Season as desired and serve.

Roasted Broccoli

• Preheat oven to 400° F. Line a baking sheet with parchment paper.
• Wash the broccoli and dry it well. Cut broccoli into bite-size florets. Cut larger florets in half or even into quarters if very large. Place broccoli florets on the baking sheet and drizzle with the olive oil. Toss to coat.
• Arrange broccoli so that any flat cut sides are facing down on the baking sheet and so that there is some space between the pieces to allow air to circulate. Sprinkle on salt and pepper.
• Roast broccoli in the preheated oven for 15 minutes. Stir/toss broccoli, spread out into an even layer again, and continue roasting for 3-8 more minutes, until tender and browned on the edges.

Sautéed Broccoli

• Cut the broccoli into florets. Then cut all but very small florets in half. Quarter any very large florets. Pat dry to remove any moisture on the broccoli.
• Heat the olive oil in a large cast iron skillet or other heavy skillet over medium heat. Once hot, add the broccoli to the pan. Use kitchen tongs to turn the pieces so that the flat sides are down against the bottom of the pan. Cook, without stirring, for 3-4 minutes. Then stir the broccoli and continue to cook for 2 minutes, stirring often.
• Pour in the water and immediately cover the pan. Cook for 2 minutes. Uncover the pan and stir in the minced garlic. Cook, stirring, for 30 seconds. Remove the pan from the heat.
• Sprinkle the salt, pepper and lemon zest over the broccoli. Stir to distribute. Serve immediately.

Air Fryer Broccoli

• Cut the broccoli into florets. Cut large florets in half and very large florets in quarters. The pieces should be approximately 1-inch in size. Place broccoli florets in a bowl. Drizzle the olive oil over the broccoli. Toss to coat. Sprinkle on salt and pepper and toss to evenly distribute.
• Add 1 tablespoon water to the bottom of the air fryer. Place broccoli in a single layer in the air fryer (cook in batches if needed). Air fry at 370° F for 5 minutes. Then toss broccoli and sprinkle on Parmesan cheese. Air fry for 3-5 more minutes, until broccoli is crisp-tender. If cooking a second batch, add another tablespoon of water to the bottom of the air fryer first.
• Serve immediately, seasoned with more salt, pepper and/or Parmesan as needed, to taste.

Instant Pot Broccoli

• Pour 1 cup of water into the Instant Pot inner pot. Add a steamer basket to the pot. Place broccoli florets in the steamer basket. Close the Instant Pot lid and set the steam release valve to the sealing position.
• For crisp-tender broccoli, set the pressure cook time to 0 minutes at high pressure. (If your Instant Pot will not allow you to set a 0 minute cook time, you can set it to pressure cook for 1 minute and then cancel the cooking cycle as soon as the pot reaches pressure. Then immediately quick release.) For softer broccoli, set the pressure cook time to 1 minute at high pressure.
• The Instant Pot will take about 10 minutes to reach pressure and then the cook time will begin. As soon as the cook time ends, quick release the pressure by carefully moving the valve to the venting position.
• Once all of the steam has escaped and the pin drops down, immediately open the pot (to prevent over-cooking). Season broccoli as desired and serve.

Notes

Seasoning Ideas:

• Simple: Butter or olive oil, salt and pepper.
• Cheesy: Parmesan cheese or cheese sauce.
• Olive Oil & Lemon: Use either lemon juice or lemon zest.
• Italian: Italian seasoning, grated Parmesan cheese, salt, pepper and extra virgin olive oil.
• Garlic Butter: Serve with garlic butter.
• Sesame: Try a splash of soy sauce and a sprinkle of sesame seeds.
• Spicy: Sprinkle on a pinch of red pepper flakes, along with your other seasonings of choice.

Read How to Cook Broccoli {5 Easy Ways} for the full recipe. Originally posted at Kristine's Kitchen

Since I’ve owned an Instant Pot pressure cooker, cooking baked potatoes in my Instant Pot is my preferred method. It’s faster than cooking them in the oven and the potatoes always turn out fluffy and tender. Just like with my Instant Pot Mashed Potatoes recipe and Instant Pot Sweet Potatoes, the Instant Pot works its magic on potatoes once again with this perfect Instant Pot baked potato recipe!

You can turn these Instant Pot baked potatoes into loaded baked potatoes or Twice Baked Potatoes, or serve them as a side dish with Steak or Baked Chicken Thighs. You can cook your baked potatoes ahead of time and reheat them for an even faster meal.

How to Make Instant Pot Baked Potatoes

These Instant Pot potatoes are so simple to make. If you are new to using an Instant Pot, you might find this post about How to Use an Instant Pot helpful.

First, scrub the potatoes and pat them dry. Then, prick the potatoes a few times with a fork so that steam and pressure to escape from the potatoes as they cook.

Place 1 cup of cold water in your Instant Pot. Cold water is recommended because the water temperature will affect how long it takes your Instant Pot to reach pressure, and therefore how long your potatoes will cook.

Next, place the metal trivet in your Instant Pot. You want to cook the potatoes on top of the trivet so that they don’t sit in the water and get soggy.

Place the potatoes on top of the trivet. It is okay if your potatoes are stacked on top of each other in the pot. Close the Instant Pot lid and move the steam release valve to the sealing position.

Pressure cook on high pressure according to the cook times below, depending on the size of your potatoes. Then allow the pressure to release naturally for 10 minutes. Finally, quick release any remaining pressure before opening the Instant Pot lid.

Then serve, with your favorite baked potato toppings! We like butter or sour cream, salt and pepper and chives or green onions. Sometimes we also add shredded cheese or crispy bacon crumbles.

How to Make Baked Potatoes with Crispy Skin

If you like crispy skins on your baked potatoes, you can place them under the broiler after you cook the potatoes in the Instant Pot. This step is optional and I often skip it when I’m short on time. It does add lots of flavor, though! If you don’t have an Instant Pot yet, try my Oven Baked Potatoes and Crock Pot Baked Potatoes or, for the crispiest skin, Air Fryer Baked Potatoes. 

Place the cooked potatoes on a baking sheet. Rub the baked potatoes with olive oil and sprinkle them with salt before placing them under the broiler in your oven. Watch the potatoes closely so that they do not burn. Mine took about 7 minutes to crisp under the broiler.

Instant Pot Potatoes Recipe Tips

• Don’t forget to prick your potatoes a few times with a fork before cooking them. This allows steam and pressure to escape from the potatoes as they cook.
• Be sure to cook your baked potatoes on the metal trivet to keep them out of the water in the bottom of the Instant Pot.
• You can fit about 6 medium-large russet potatoes in a 6 quart Instant Pot, or 8 small russet potatoes.
• The cooking time for baked potatoes depends on their size. Cook the standard large size russet potatoes that you find at the grocery store for 20 minutes at high pressure plus 10 minutes natural pressure release.
• It’s best to cook similar sized potatoes so that they will cook through in the same amount of time.
• If your potatoes aren’t quite done after pressure cooking, you can pressure cook them again for a few minutes. Check that there is still enough water in the bottom of the pot. The Instant Pot will come up to pressure much faster the second time since it’s already hot.

More Easy Instant Pot Recipes

• Instant Pot Chicken Thighs
• Instant Pot Pot Roast
• Instant Pot Pork Chops
• Instant Pot Chicken Breast
• Best Instant Pot Recipes

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Instant Pot Baked Potatoes

A foolproof recipe for easy Instant Pot Baked Potatoes. Learn how to cook perfect baked potatoes in your Instant Pot pressure cooker, plus how to make baked potatoes with crispy skins. Serve them as a side dish or load your baked potato up with toppings to make it a meal.

Course Side Dish

Cuisine American

Keyword instant pot baked potatoes, instant pot potatoes, pressure cooker baked potatoes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 43 minutes minutes

Servings 4 servings

Calories 168kcal

Ingredients

• 4 russet potatoes scrubbed

Instructions

• Pour 1 cup cold water into the bottom of the Instant Pot inner pot. Place the metal trivet in the pot.
  
• Prick the potatoes in a few spots with a fork.
  
• Place the potatoes on top of the trivet in the Instant Pot. It is ok if they are stacked on top of each other.
  
• Close the lid and move the steam release valve to the sealing position.
• Pressure cook on high pressure according to the size of the potatoes: 12 minutes for small potatoes (2 – 2 1/4 inches wide), 16 minutes for medium potatoes (2 1/2 inches wide), 20 minutes for large potatoes (3 inches wide). The Instant Pot will take about 8-12 minutes to reach pressure and then the cook time will begin counting down.
• When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon.
• When the float valve drops down, open the Instant Pot lid.
  

To Get Crispy Skins (Optional)

• Place the baked potatoes on baking sheet (line with foil if desired, but not parchment since you cannot place parchment paper under the broiler).
  
• Rub/brush the potatoes with olive oil and sprinkle with Kosher salt.
• Place under the broiler in the oven for 3-7 minutes, until skins begin to get golden and crisp. Watch the potatoes closely so they don’t burn.
  

Nutrition

Serving: 1potato | Calories: 168kcal | Carbohydrates: 38g | Protein: 4g | Sodium: 10mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 28mg | Iron: 1.8mg

Read Perfect Instant Pot Baked Potatoes for the full recipe. Originally posted at Kristine's Kitchen

If you love mushroom recipes, then these easy sautéed mushrooms are a must-make! Packed with umami flavor, plus plenty of garlic and a dash of sweet-tart balsamic vinegar, these sautéed mushrooms are sure to become one of your go-to side dishes. They’re quick to make, but sure to disappear even faster!

These garlicky mushrooms are delicious served alongside eggs for breakfast, spooned on top of a steak, or served with chicken and mashed potatoes for dinner.

Sautéed Mushrooms Recipe Ingredients

You’ll need only a handful of ingredients to make this savory sautéed mushrooms recipe.

• Cremini Mushrooms: I prefer using cremini mushrooms, also called baby bella mushrooms, in this recipe because they have more depth of flavor than white button mushrooms.
• Olive Oil: For a richer dish, you can sauté the mushrooms in butter instead of olive oil.
• Shallots: Chopped shallot brings mild onion flavor, but with more sweetness than a regular onion.
• Garlic: Garlic and mushrooms are an incredible pair.
• Balsamic Vinegar: Sweet and tangy balsamic vinegar adds flavor complexity to this easy side dish. You can omit the balsamic if you don’t have any on hand.
• Salt and Pepper: Season the mushrooms to your tastes with salt and pepper.
• Fresh Thyme or Parsley: Garnishing the sautéed mushrooms with fresh herbs adds a pop of fresh flavor.

How to Sauté Mushrooms

These sautéed mushrooms come together quickly and easily!

First, rinse the mushrooms under cold water to remove any dirt. Then immediately pat them dry with a paper towel. Slice off the stems or remove them with your fingers; then slice the mushrooms.

Next, brown the mushrooms. Heat the olive oil (or butter) in a large skillet, such as a cast iron skillet. Once the pan is hot, add the mushrooms and cook them for 3-5 minutes, stirring occasionally. Don’t stir them too often – you want the mushrooms to get a nice golden brown sear for maximum flavor.

Then, add more flavor! Add the chopped shallot to the pan and cook for 1 minute, stirring often.

Add the minced garlic and balsamic vinegar and cook, stirring often, for 1 minute, until the garlic is fragrant. Then remove the pan from the heat and season the mushrooms to taste with salt and pepper. Sprinkle on some fresh thyme or parsley, if desired, and enjoy!

Storing and Reheating Leftovers

Leftover sautéed mushrooms can be stored in an airtight container in the refrigerator for up to 2-3 days. The best way to reheat them is in a pan on the stove over medium heat (add a little olive oil or butter to the pan). You can also reheat cooked mushrooms in the microwave.

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Sautéed Mushrooms

These Sautéed Mushrooms are an irresistible side dish that's bursting with flavor! Cremini mushrooms are seared until golden brown and then flavored with garlic, shallots and balsamic vinegar. Enjoy them with steak, eggs, grilled meats and more.

Course Side Dish

Cuisine American

Keyword mushroom recipe, sauteed mushrooms

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 105kcal

Ingredients

• 16 ounces cremini mushrooms
• 2 tablespoons olive oil or butter
• ¼ cup chopped shallot
• 4 cloves garlic minced
• 1 tablespoon balsamic vinegar
• salt and pepper to taste
• chopped fresh parsley or fresh thyme leaves optional

Instructions

• Rinse the mushrooms under cold water and immediately pat them dry with a paper towel. Pull out the stems and then slice the mushrooms.
• Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the mushrooms and cook for 3-5 minutes, stirring often, until they start to soften and brown. Don't stir them too often, as you want them to get a nice golden sear on the sides for maximum flavor.
• Add the chopped shallot and cook, stirring often, for 1 minute.
• Add the garlic and balsamic vinegar and cook, stirring often, for 1 minute. Season with salt and pepper, to taste. Serve, garnished with chopped fresh parsley or thyme, if desired.

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 574mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Read Sautéed Mushrooms for the full recipe. Originally posted at Kristine's Kitchen

It’s hard to beat a good sweet potato fry. The best sweet potato fries are crispy and perfectly seasoned. They combine sweet and savory flavors in the most irresistible way! Like our favorite Roasted Sweet Potatoes, roasting at high temperature brings out the flavor of the sweet potatoes in this easy sweet potato fries recipe. Looking for an air fryer recipe? Try these Air Fryer Sweet Potato Fries. 

I’ve tested batch after batch of baked sweet potato fries to find the best way to make homemade sweet potato fries that are crispy and flavorful. These fries are one of my very favorite sweet potato recipes. I love regular Baked French Fries, but I find this sweet potato version to be even more flavorful. Sweet potatoes pack a lot of extra nutrition, too!

If you search for baked sweet potato fries recipes, you will find all sorts of methods that promise you the crispy, healthier fries that you crave. When I’m testing recipes to share with you, my goal is always to find the best balance between taste and convenience. I’m not willing to take extra steps in the kitchen unless those steps make a big difference in the final product.

In the case of this sweet potato fries recipe, the biggest question was whether or not soaking the fries in water before baking produced a noticeable difference in crispiness. The theory is that soaking the fries removes excess starch, giving you crispier baked fries. In my kitchen, a side by side taste test of soaked and unsoaked fries showed that soaking makes baked sweet potato fries slightly crispier. But the difference was so small, it wasn’t enough to justify the extra step and time involved. Originally, I included the soaking step in this recipe, but I’ve since updated the method to skip the soak.

You’re never going to get oven baked fries to be as crispy as if you were to fry them in oil, but with this recipe your fries will have noticeably crispy outsides and soft centers. I’ve made at least fifty batches of sweet potato fries in my lifetime, and these are truly the best!

Tips for the BEST Baked Sweet Potato Fries

• Cut thin, evenly sized fries: Thin fries will crisp up better than thick fries. Cut your fries into 1/4-inch thick matchsticks. Try to cut all of your fries approximately the same size to help them bake evenly. You don’t need to peel your sweet potatoes before cutting them. The peel adds extra fiber and other nutrients, and I find that leaving the skins on makes the fries crispier.
• Coat the fries with cornstarch: Cornstarch is the secret ingredient for crispy sweet potato fries! The cornstarch will absorb extra moisture from the sweet potatoes to help them get crispy as they bake. I’ve tested this recipe with and without the cornstarch and the cornstarch really does make a difference!
• Season your fries well: Not only do we want our fries to be crispy, we also want them to be seasoned well! You are going to love the seasoning on these sweet potato fries. It’s so simple and so good! The ingredients for my sweet potato seasoning blend are chili powder, paprika, garlic powder, and pepper and salt. Or, use this Cajun seasoning for extra spice.
• Use olive oil: Oil is needed to get a crisp exterior on your baked fries. I choose olive oil since it’s a healthier option. The oil also helps the seasonings to stick to the fries.
• Bake on parchment paper: Parchment paper will keep your fries from sticking to the baking pan. This saves you from the sad situation of stuck fries and also makes clean up easier.
• Don’t overcrowd the pan: This is crucial. You want to leave some room between each of your fries on the pan so that air can circulate around them. If the sweet potato pieces are too close or laying on top of each other, your fries will steam instead of roast and they’ll turn out soft. I find that one medium-large sweet potato’s worth of fries will fit on one baking sheet. If you’re using two sweet potatoes, use two baking sheets and rotate them halfway through the bake time.
• Bake at a high temperature: Cook your sweet potato fries at 425° F. A high temperature is essential for those crispy edges.
• Take the time to flip each fry: I know. You don’t really want to. But guess what? I timed myself and it took just two minutes to flip each fry over. Well worth it for evenly baked, crispy fries.
• Serve immediately: As the fries rest they will soften up, so these are best served hot out of the oven.

How to Make Sweet Potato Fries

First, preheat your oven with racks in the upper and lower third of the oven. This recipe makes two pans of sweet potato fries, enough to generously serve four people. You can halve the recipe to make just one pan of fries.

Next, cut the sweet potatoes into fries. To do this, first slice the sweet potatoes into 1/4-inch thick flat slices and then cut each potato slice into fries. Place the sweet potato fries in a large bowl, drizzle them with olive oil, and toss to coat.

Sprinkle the cornstarch and seasonings over the sweet potatoes. Use your hands to rub the cornstarch and seasonings into the sweet potatoes, until the seasonings are evenly distributed and you no longer see the cornstarch on the fries.

Arrange the fries in a single layer on two parchment paper lined baking sheets. Spread the sweet potato fries out so that there is a little space between each one.

Bake the fries in the oven for 15 minutes, then flip the fries and rotate the pans top to bottom on the oven racks. Bake for 10-20 more minutes, until the fries are crispy and brown on the edges. Serve immediately and enjoy!

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Baked Sweet Potato Fries

This is the BEST baked sweet potato fries recipe! With a secret ingredient and a few simple tips, you'll be making perfectly seasoned, crispy (healthy!) sweet potato fries at home. Serve them as a side dish with burgers, BBQ chicken, and more.

Course Side Dish

Cuisine American

Keyword baked sweet potato fries, crispy sweet potato fries, how to make sweet potato fries, sweet potato fries, sweet potato fries recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 222kcal

Ingredients

• 1 ½ pounds sweet potatoes 2-3 medium, scrubbed clean
• 2 tablespoons olive oil
• 1 ½ tablespoons cornstarch*
• ½ teaspoon chili powder*
• ½ teaspoon paprika I used sweet paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon salt to taste
• ⅛ teaspoon black pepper

Instructions

• Preheat oven to 425° F, with racks in the upper third and lower third of the oven.
• Cut the sweet potatoes into ¼-inch thick french fry shapes. (You do not need to peel the sweet potatoes.)
• Place cut sweet potatoes in a large mixing bowl. Drizzle with the olive oil and toss to coat.
• Evenly sprinkle the cornstarch, chili powder, paprika, garlic powder, salt and black pepper over the sweet potatoes. Use your hands to rub the cornstarch and seasonings over the sweet potatoes, until you no longer see the cornstarch on the fries and the seasonings are evenly distributed.
• Divide the fries between two parchment paper-lined rimmed baking sheets. Arrange the sweet potatoes in a single layer on the baking sheets, with a little space in between each fry.
• Bake for 15 minutes, then remove the pans from the oven, and flip each fry over. Rotate the pans in the oven from top to bottom and bake for 10-20 minutes more, until fries begin to brown on the edges and become crispy. Serve immediately.

Video

Notes

• If you do not have cornstarch you can omit it. It gives the fries a slightly crispier texture but they are still delicious without it.
• The chili powder makes the fries slightly spicy, but not overpoweringly so. If you prefer no spice, you can omit it.
• This recipe makes two pans worth of sweet potato fries, and serves 4. You can halve the recipe and bake on one pan to make less fries.

Nutrition

Serving: 1/4 recipe | Calories: 222kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 244mg | Potassium: 587mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24329IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

Read Baked Sweet Potato Fries for the full recipe. Originally posted at Kristine's Kitchen

I’ll admit, I often rely on canned beans from the grocery store for convenience when making meals for my family. But when I want black beans that are superior in taste and texture, I use this black beans recipe to cook black beans from scratch. These black beans are just tender enough without being mushy, so they have the perfect bite. Depending on how you want to use them, you can cook them more or less. Cook the beans a bit longer for burritos, enchiladas and soups; cook them less for salads.

Black beans are packed with nutrition, including fiber, protein and iron. They’re one of my staple ingredients for healthy meals, and an easy way to add plant based protein to soups, salads and casseroles.

When cooking dry black beans, I alternate between this recipe for cooking beans on the stove, and our easy Instant Pot Black Beans recipe. By cooking beans yourself, you can adjust the amount of salt and seasonings and the firmness of the beans to your tastes. Now, let’s talk about how to cook black beans!

Ingredients You’ll Need

This recipe makes seasoned black beans, but the seasonings are subtle so that you can use the beans in a variety of recipes. If you prefer, you can omit some or all of the seasonings for plainer tasting beans. For this recipe, you’ll need:

• Dry Black Beans: One pound of dry black beans will make about 6 cups of cooked beans. For reference, one 15 ounce can of black beans contains about 1.5 cups of beans.
• Water: Use filtered water if possible.
• Garlic: Fresh garlic adds flavor.
• Seasonings: Salt, ground cumin, chili powder, dried oregano and black pepper enhance the flavor of the beans.

How to Cook Black Beans

To soak or not to soak? You do not need to soak black beans before cooking them. I prefer not to soak the dry beans because it saves time (and I don’t have to plan quite so far in advance!). Unsoaked beans may even have more flavor than soaked beans. However, some find that soaking the beans aids in digestion. If you choose to soak your beans, they will cook about 20-30 minutes faster.

Rinse and pick over the beans. When cooking beans from scratch, the first step is to pick over the beans to check for and remove any small pebbles or other debris. Then put the beans in a fine mesh strainer and give them a good rinse under cold running water.

Combine the ingredients. In a Dutch oven or other heavy pot, combine the rinsed beans, water and seasonings.

Simmer the beans. Bring the pot to a boil and then reduce the heat to a low simmer. Simmer the beans, uncovered, until they reach your desired tenderness. I usually start checking on them after one hour, and then every 15 minutes or so, until they are done. In my experience, they usually take about 1 1/2 hours to cook.

Finally, if there is more liquid than you’d like left in the pot, you can drain some of it off. If desired, you can add a squeeze of fresh lime juice or some chopped fresh cilantro to the beans before serving.

Black Beans Recipe Tips

• Salt from the start. You can add salt to the pot to flavor the beans as they cook. It won’t prevent the beans from softening. Adjust the amount to your tastes. One reason why I love cooking beans from scratch is that I can control the amount of salt.
• Adjust the cook time to your tastes. We like to cook the beans longer so they’ll be softer if we’re using them in soups, quesadillas, etc. If we plan to add the beans to salads, like this Quinoa Salad, we cook them less so that they will be firmer.
• Fresh vs. old beans. The cook time for dry black beans can vary depending on the age of your beans. Older beans will take longer to cook, and if the beans are very old, they may never become tender.
• Use filtered water. Using tap water may increase the cook time needed to soften the beans.

Storage and Freezer Instructions

Cooked black beans can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months. They freeze remarkably well; I like to thaw them in the refrigerator overnight before using. I recommend freezing them in portion sizes that you will use in a single meal or recipe.

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How to Cook Black Beans

Learn how to cook black beans from dry beans in just a few simple steps, no soaking required. This method is so easy and the cooked beans are perfect for using in your favorite black bean recipes.

Course DIY, How To, Side Dish

Cuisine Mexican

Keyword black bean recipes, black beans, black beans recipe, how to cook black beans

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 servings

Calories 131kcal

Ingredients

• 1 pound dry black beans
• 9 cups water filtered is best, plus more as needed
• 3 cloves garlic minced
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper

Instructions

• Pick over the beans to check for any small rocks or other debris. Place dry beans in a strainer and rinse well under cold water. Place rinsed beans in a large Dutch oven or other heavy pot.
• Add the water, garlic, salt, cumin, chili powder, dried oregano and pepper. Stir.
• Bring the pot to a boil over medium-high heat. Then reduce the heat to a low simmer. Simmer the beans, uncovered, until tender, stirring occasionally. This usually takes about 1 ½ hours, but can range from 1-2 hours depending on the beans. Start checking on them after 1 hour, doing a taste test to see if they are cooked to your liking. If not, continue cooking, checking on them every 15 minutes or so. Add up to 1 cup more water as needed if the liquid is almost gone and the beans are not yet done.
• Once the beans are done, if there is more liquid than you'd like left in the pot, you can drain some of it off.

Notes

• Cooked black beans can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.

Nutrition

Serving: 1/2 cup | Calories: 131kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 206mg | Potassium: 568mg | Fiber: 6g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 2mg

Read How to Cook Black Beans for the full recipe. Originally posted at Kristine's Kitchen

I’ll be honest. I’ve never loved sautéed spinach. I know it’s good for me, but it’s not a vegetable that I crave. It’s always been a bit soggy for my tastes. But this sautéed spinach with garlic and lemon? This is a leafy green I can get behind. 

How to Make Sautéed Spinach

1. First, heat the olive oil in a large skillet over medium heat. Then add the smashed garlic cloves and cook until they just start to brown, about 1 minute.
2. Add the spinach to the pan, pressing it down as needed to make it all fit. Cover the pan and let it cook for 1 minute.
3. Then remove the lid and stir, moving the spinach from the bottom of the pan to the top so that it all cooks evenly.
4. Cover the pan again and cook for 1 more minute. Then remove the pan from the heat. The spinach should be just starting to wilt, and there will be some leaves that have not wilted. These will continue to soften up off of the heat.
5. Sprinkle the salt, pepper and lemon zest evenly over the spinach. Serve and enjoy!

Sautéed spinach is best served immediately after cooking, since it can get soggy over time.

This sautéed spinach recipe is fast, healthy and delicious! Enjoy it as an easy side dish with your favorite meals.

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The Best Sautéed Spinach

Learn how to make the best sautéed spinach with garlic and lemon. This quick spinach recipe makes it easy to eat your leafy greens!

Course Side Dish

Cuisine American

Keyword sauteed spinach

Prep Time 7 minutes minutes

Cook Time 3 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 60kcal

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic peeled and smashed
• 1 pound fresh spinach
• ¼ teaspoon kosher salt or to taste
• black pepper to taste
• zest of ½ a lemon

Instructions

• Heat the olive oil in a large skillet over medium heat.
• Add the smashed garlic cloves to the pan and cook, stirring, until they just start to brown, about 1 minute.
• Add the spinach to the pan, pressing it down as needed to make it all fit. Cover the pan with a lid and let the spinach cook for 1 minute. Then remove the lid and stir, moving the spinach from the bottom of the pan to the top so that it all cooks evenly. Cover the pan again and cook for 1 minute more, or just until most of the spinach starts to wilt. There will still be some leaves that have not wilted, and these will continue to soften up off the heat. Try to err on the side of undercooking to avoid mushy spinach. Remove pan from the heat.
• Drain off any excess liquid by tilting the pan to the side and spooning or blotting any liquid that pools in the side of the pan.
• Sprinkle the salt, pepper and lemon zest evenly over the spinach. Taste and adjust the seasonings as needed. Serve immediately.

Notes

• Recipe variations: Sprinkle on grated Parmesan cheese, toasted pine nuts, and/or a pinch of crushed red pepper flakes after cooking.

Nutrition

Calories: 60kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 235mg | Potassium: 642mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10634IU | Vitamin C: 33mg | Calcium: 116mg | Iron: 3mg

Read Sautéed Spinach for the full recipe. Originally posted at Kristine's Kitchen

Best Air Fryer Recipes

Air fryer recipes can help you to get fast, healthy meals on your table without a lot of effort. My air fryer has quickly become one of my most used kitchen appliances. Every time I cook with it, I’m impressed with the flavor and crispiness of air fried food!

I’m excited to share with you my favorite tried and true air fryer recipes, the ones that I make again and again for my family. These recipes are easy, tasty and most of them require just a few simple ingredients. I hope you enjoy them as much as we do!

Jump to the Recipes

What is an Air Fryer?

An air fryer is a versatile kitchen appliance that can air fry, roast, bake, broil, crisp, dehydrate and reheat foods. An air fryer has a heating element that radiates heat and a fan that circulates hot air around the food in the air fryer basket. The hot air circulation allows you to use less oil and still get deliciously crispy foods. To help you get started with air fryer cooking, I’ve written a beginner’s guide about How to Use an Air Fryer.

Why Air Fryer Recipes?

• Crispy foods! The hot air circulation in an air fryer helps to make the crispiest foods. From Air Fryer Fried Chicken to crispy Air Fryer Brussels Sprouts, there’s so much to love about crispy air fryer foods. You’ll also love how meats and fish cook up especially tender and juicy in the air fryer.
• Easy to use. Right out of the box, you’ll find that most air fryers are easy to use. Plus, it’s easy to check on food during the cooking process. You can simply pull out the basket to take a peek.
• Quick cooking. Air fryers cook food quickly, making them perfect for weeknight cooking. They reach cooking temperature much faster than it would take to preheat your oven. The air fryer recipes below are simple, with fast preparation times. 
• Easy clean up! Air fryer baskets typically have a nonstick coating that makes clean up a breeze.
• Use it year round. Your air fryer won’t heat up your kitchen, so it’s perfect for making light summer meals and winter comfort foods.

The Best Air Fryer Chicken Recipes

These air fryer chicken recipes are some of my most popular, and it’s easy to see why. Chicken is a dinnertime staple, and it cooks up perfectly juicy and tender in the air fryer.

When you need a foolproof way to cook boneless, skinless chicken breasts, Air Fryer Chicken Breast comes to the rescue! This easy air fryer chicken recipe makes perfectly juicy and flavorful chicken breasts, every time.

With a delicious seasoning rub, these Air Fryer Chicken Thighs are a weeknight staple. They cook up juicy and flavorful, with the best crispy skin. This is one of our go-to air fryer recipes for an easy dinner.

Satisfy your fried chicken cravings in a healthier way with Air Fryer Fried Chicken. This recipe will wow everyone at the table. It’s incredibly crispy, perfectly seasoned and easy to make.

Air Fryer Chicken Tenders are a kid favorite that adults happen to love, too. If you’re looking to make the crispiest healthy chicken tenders, then this is the recipe for you. Serve them with your favorite dipping sauces and watch them disappear!

Kids and adults alike will go crazy for these Air Fryer Chicken Legs! Chicken drumsticks cook up juicy on the inside and crispy on the outside. You will love the delicious seasoning, too!

These Air Fryer Chicken Nuggets are simply the best! They’re crispy, perfectly seasoned and remarkably easy to make. This is one of our favorite air fryer recipes for lunch or dinner.

Easy Air Fryer Meals

The air fryer recipes below are some of my favorite quick and easy meals. From pork to salmon, steak and shrimp, there’s plenty of dinner inspiration for every night of the week!

It’s easy to cook pork chops in the air fryer! My go-to Air Fryer Pork Chops recipe has a delicious seasoning and makes perfect juicy pork chops. The recipe includes cook times for both boneless and bone-in pork chops.

This air fryer recipe is one of my very favorites! You’ll love the caramelized crust and moist, flaky interior of this easy Air Fryer Salmon.

Learn how to cook a perfect Air Fryer Steak. Easy enough for any night of the week, this juicy steak is even better served with a pat of garlic butter.

This Air Fryer Pork Tenderloin turns out perfectly tender and flavorful, every time! It cooks up quickly in the air fryer for an easy weeknight dinner.

Air Fryer Hamburgers are a family favorite! They cook up juicy and flavorful and are so easy to make.

Air Fryer Shrimp is a quick meal that you’ll want to have in your back pocket. Shrimp cooks incredibly fast in the air fryer, and this easy air fryer recipe features a flavorful Cajun-inspired seasoning. Cook from fresh or frozen.

Air Fryer Vegetables are Crispy and Delicious!

You will love these easy options for healthy air fryer side dishes. These air fryer vegetable recipes are here to help you round out your meals. But watch out, these healthy air fryer recipes are so tasty they just might steal the show!

These Air Fryer Brussels Sprouts are seasoned with garlic and Parmesan and have the most delicious crispy edges. We usually polish these off straight from the air fryer basket – they’re that good.

A few simple tips will have you making the best Air Fryer Broccoli. It’s perfectly crisp-tender and extra delicious with a sprinkle of Parmesan cheese or a squeeze of lemon juice. 

Air Fryer Cauliflower has browned, crispy edges and a simple garlic and Parmesan seasoning. It’s a healthy side dish that’s unbelievably addicting!

Air Fryer Asparagus is my favorite fast way to cook asparagus. It’s tender on the inside and crispy on the ends. Serve it with a squeeze of lemon juice, some sliced almonds or a sprinkle of Parmesan or crumbled goat cheese. When spring arrives, this is one of the air fryer recipes you’ll turn to first!

Air Fryer Zucchini is an easy, healthy side dish. It takes just minutes to prep and is seasoned with Italian seasonings and Parmesan cheese.

Potato Air Fryer Recipes

Potatoes are classic comfort food and the air fryer makes the best potatoes! Crispy on the outside, fluffy in the center, you will love these air fryer potato recipes.

Craving the perfect baked potato? An Air Fryer Baked Potato has the crispiest skin and is perfectly soft and fluffy in the center. This is one of the first air fryer recipes we tried, and it did not disappoint. Pile on your favorite toppings (bacon, anyone?) and enjoy!

These Air Fryer French Fries were one of the first recipes that got me hooked on air frying! They’re so crispy and made with just 3 simple ingredients, including only a tablespoon and a half of oil.

Crispy Air Fryer Potato Wedges, seasoned to perfection and topped with Parmesan cheese, make a delicious appetizer. These potato wedges are definitely deserving of a spot on our list of best air fryer recipes. The always disappear quickly!

An Air Fryer Sweet Potato is a real treat! Making baked sweet potatoes in the air fryer is fast and easy. They come out perfectly soft and creamy inside, and the skins crisp up nicely in the air fryer.

These Air Fryer Potatoes are oven roasted-style potatoes, only they’re made in the air fryer. They’re an incredibly easy side dish, but watch out, they might all disappear before they even hit the dinner plates!

When you need an almost no effort side dish, these Air Fryer Frozen French Fries are the perfect solution. They cook up hot and so crispy in the air fryer. This recipe includes cook times for different fry shapes, including waffle, crinkle cut and sweet potato fries.

Appetizers and Snacks

One of the things that the air fryer does best is make crispy game day snacks and appetizers. Crispy fries and chicken wings are always the hit of the party! You are going to love these easy air fryer recipes.

Air Fryer Chicken Wings are fast to prep and disappear even faster! With its ability to make foods deliciously crispy, the air fryer really is the best way to make wings. You’ll love the seasonings on these!

Air Fryer Onion Rings are the best game day snack food or appetizer.  Forget the deep fryer, making onion rings in the air fryer is easy and the results are just as crispy and delicious. Serve with your favorite dipping sauce. 

While I’ll never turn down regular French fries, I have to admit that I am partial to these Air Fryer Sweet Potato Fries. You just can’t beat the sweet and savory flavor of these ultra crispy healthy fries!

When your garden is bursting with fresh zucchini, what better way to put those green squash to good use than Air Fryer Zucchini Fries? A few simple seasonings and Parmesan cheese with a crispy breadcrumb coating give these zucchini fries the best texture and flavor. Serve them as an appetizer, side dish or snack.

More Easy Air Fryer Recipes

While these air fryer recipes don’t fit in any of the categories above, that doesn’t mean they are any less delicious!

Air Fryer Bacon is extra crispy, with perfect wavy edges. It’s so easy to make, with no flipping required! 

Air Fryer Grilled Cheese is extra crispy, ultra cheesy, and completely irresistible. This air fryer recipe is the best way to make a grilled cheese sandwich!

Which of these air fryer recipes are you most excited to try first? Let me know in the comments!

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29 Best Air Fryer Recipes: Air Fryer Chicken Breast

This recipe collection features the best air fryer recipes for easy, delicious meals! These easy air fryer recipes are perfect for beginners to air frying. Start with this air fryer chicken breast – it's tender, juicy and versatile.

Course Main Course

Cuisine American

Keyword air fryer chicken breast, air fryer recipes, best air fryer recipes

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 85kcal

Ingredients

• 2 teaspoons brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil

Instructions

• In a small bowl, combine the brown sugar, paprika, dried oregano, garlic powder, onion powder, salt and pepper. Stir until well combined.
• Pat the chicken dry with paper towels. Place chicken breasts in a zip-top bag or between two layers of parchment paper and use a meat mallet or rolling pin to pound them to an even thickness.
• Rub the olive oil over the chicken. Then rub the spice mixture on both sides of the chicken breasts.
• Place chicken in a single layer in the air fryer. Cook at 400° for 8 minutes, then flip chicken over and continue cooking for 5-12 more minutes, or until the internal temperature of the chicken is 165° F at the thickest part of the breast. (The cook time will depend on the size of your chicken breasts.)
• Let chicken rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1/2 chicken breast | Calories: 85kcal | Carbohydrates: 3g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 212mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Read 29 Best Air Fryer Recipes for the full recipe. Originally posted at Kristine's Kitchen

We love cooking French fries in the air fryer. It’s one of the best ways to make hot, crispy fries at home. I usually like to make homemade Air Fryer French Fries, but sometimes, with five young kids to take care of, there’s just not time. That’s where these air fryer frozen fries come in.

Cooking frozen fries in the air fryer is as easy as pouring the fries into the preheated air fryer basket, setting the cook time, and then giving the basket a shake every 5 minutes or so to ensure that the fries cook evenly. That’s it! You can cook any shape of fry that you like, and I’ve included the cook times for different French fry shapes below. (I’ve found that those air fryer cook times listed on the frozen fry packages aren’t always very accurate.)

You’re going to love having this recipe on hand on those super busy nights. And when you have a little more time to spend in the kitchen, try these homemade air fryer fries recipes: Air Fryer Sweet Potato Fries, Air Fryer Potato Wedges (perfect steak fries) and Air Fryer Zucchini Fries.

Air Fryer Frozen French Fries Recipe Tips

• Preheat the air fryer so that the fries start cooking as soon as they hit the hot basket.
• For the crispiest fries, put them in a single layer in the air fryer basket. This allows the hot air to best circulate around each fry. If you want to cook more fries at once and are ok with them being slightly less crispy, you can stack them on top of each other, just don’t fill the basket too full.
• Crinkle cut fries need to be in a single layer or they won’t get crispy. 
• If you are cooking more than one batch of fries, once they’re all done you can put all of the fries back in the air fryer at once and air fry for about 2 minutes to get them hot again before serving.
• If you’d like to add additional seasonings to the fries (salt, pepper, garlic powder, onion powder, Cajun Seasoning, etc.) you can sprinkle them on after cooking, to taste.

Dipping Sauces

Serve your French fries with ketchup, BBQ Sauce, Ranch Dressing or Honey Mustard.

More Air Fryer Recipes

• Air Fryer Onion Rings
• Air Fryer Baked Potatoes
• Air Fryer Fried Chicken
• Air Fryer Bacon
• Air Fryer Grilled Cheese
• Or try one of these Best Air Fryer Recipes.

Air fryer frozen French fries are a delicious, easy addition to your favorite meals. Try them with Instant Pot BBQ Chicken, Turkey Burgers or Air Fryer Hamburgers.

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Air Fryer Frozen French Fries

Air Fryer Frozen French Fries cook up nice and crispy with golden brown edges. They're an easy, almost no effort side dish that's perfect for busy days. See below for cook times for different fry shapes.

Course Side Dish, Snack

Cuisine American

Keyword air fryer frozen french fries, frozen french fries in air fryer, frozen fries in air fryer

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5 servings

Ingredients

• 16 ounce bag frozen French fries

Instructions

• Preheat air fryer to 400° F for 5 minutes.
• Arrange fries in a single layer in the air fryer basket. (Cook in batches as needed.)*
• Cook at 400° F until hot and crispy, tossing the basket every 5-6 minutes to help the fries cook and crisp evenly:

  Regular French Fries: 13-18 minutes

  Crinkle Cut Fries: 11-13 minutes

  Waffle Cut Fries: 14-16 minutes

  Sweet Potato Fries: 12-14 minutes
• Serve fries immediately. If cooking in batches, you can put all of the cooked fries back in the air fryer at once and air fry for about 2 minutes to get them hot again before serving.

Notes

• For the crispiest fries, cook them in a single layer in the basket. If you want to cook more fries at once and are ok with them being slightly less crispy, you can stack them on top of each other, just don’t fill the basket too full. Crinkle cut fries need to be in a single layer or they won’t get crispy.

Read Air Fryer Frozen French Fries for the full recipe. Originally posted at Kristine's Kitchen

While I am still a huge fan of the ease of Instant Pot Baked Potatoes and Crock Pot Baked Potatoes, and Oven Baked Potatoes are always a trusty standby, you just can’t beat the extra crispy skin of an air fryer baked potato.

Read Air Fryer Baked Potatoes for the full recipe. Originally posted at Kristine's Kitchen