Search Results

Fried Lobster are tender, juicy, and succulent. It has a meaty texture that is oh so satisfying. Lobster is sweeter, than crab, but the flavor is decadent and rich. These delicious and crispy lobster tails are fried to perfection in under 6 minutes and served with a lemon wedge and garlic butter sauce. This recipe is quick and easy to make, and a perfect start to any romantic dinner. Dinner can be served in 20 minutes from start to finish. For this recipe I used 2 medium lobster tails. I usually bake my lobster tails in butter and white wine. I decided to try them fried and they were delicious. Five minutes is all the time that is needed for those lobster tails to turn out just as sweet, and succulent as if I baked them. A quick dipping sauce on the side with butter, paprika, garlic powder, and a kiss of lemon juice made this a perfect lunch meal. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Also try these Lobster Dishes Lobster Mac & Cheese with Broccoilli Lobster Roll Baked Lobster Did You Know Although lobster is considered to be a gourmet dish today, lobsters were considered the "poor man's chicken" and primarily used for fertilizer or fed to prisoners and slaves. Lobster was considered to be dirt cheap and plentiful in supply. So it was a way to save money. Ingredients Fried Lobster Tails 2 medium Lobster tails 2 tsp garlic powder 2 tsp paprika 2 tsp onion powder 2 tsp parsley 3 tsp creole seasoning 1/2 tsp lemon juice 1/2 cup flour 1/2 cup corn meal 1 egg 1/2 cup buttermilk Let's Cook! In a mixing bowl add the buttermilk and egg and blend well. Set that mixture to the side. In a second mixing bowl combine the cornmeal, flour, garlic powder, onion powder, paprika, creole seasoning and parsley. Whisk until the seasonings are completely blended with the cornmeal and flour. If you are using frozen lobster tails. Thaw the lobster tails completely. Cut the lobster tail down the middle and remove the vein.  Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell. Season the lobster tails with the remaining garlic powder, creole seasoning, onion powder, parsley, and a squeeze of lemon juice. Begin dipping the lobster in the buttermilk egg mixture first, then into the seasoned cornmeal and flour mixture. In a medium saucepan add the cooking oil and heat up to 350°F. Once the oil is up to temperature add the lobster tail for about 5 minutes. Place the lobster on a rack to drain excess oil. Ready to serve! Bon Appetit, ENJOY!

Sweet potato chips are a simple and easy recipe that is healthy and a great side dish with any sandwich for lunch or dinner. Baked or fried sweet potato chips are flavorful and crispy. A healthy dish made simple. A mandolin, sweet potatoes and seasoning is all you need to whip up a healthy side dish that is delicious and healthy for you. Sweet potato chips and be fried, baked, or cooked in an air fryer. If you decide to bake cover the baking sheet with aluminum foil and sprinkle with oil is the perfect combination. Using parchment paper tends to make the potatoes chewy/leathery texture and it doesn't crisp as well. Other great sweet potato ideas: Sweet Potato Puree Sweet Potato Casserole Orange Stuffed Sweet Potato Tart Sweet Potato Pie Southern Candid Yams Frequently Asked Questions How do I keep Sweet potato chips crispy? Always allow the chips to cool completely, at least 30 minutes and store in an airtight container. You want to keep the chips from outside moisture. What is the purpose of soaking the sweet potatoes before frying? Soaking the sweet potatoes is a critical step. It pulls out the starches in the potato and allows a crispy chip. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know Sweet potatoes are nutritious, high in fiber, potassium, and antioxidants. Sweet potatoes are also rich in beta carotene, which is converted to Vitamin A and is a great support for good vision and your immune system. Sweet potatoes are usually found orange in color but, there are other sweet potatoes found such as white, red, pink, violet, and purple. They can be eaten boiled, baked, fried, pureed, or steamed. Ingredients Sweet Potato Chips Sweet Potatoes 1 tsp Kosher Salt 1 tsp cinnamon 1/4 tsp nutmeg Cooking Oil (for frying) Let's Cook! Clean and wipe off the sweet potatoes. Peel off the skin. Set the mandolin to 0mm or desired thickness. Slice the sweet potatoes. * For crispy chips set the slices in water to remove the starch pat dry Heat the oil to 350°F Cook the chips in batches. Don't over crowd your pan. Place the chips on a cookie sheet rack to drain the excess oil. Sprinkle kosher salt, cinnamon, and nutmeg over the hot chips. Let them set for about 2-3 minutes. Bon Appetit, ENJOY

Brussels sprouts can be bitter but roasting them with honey makes this dish a delicious side dish to any meal. The roasting process allows the leaves to crisp up and the honey releasing all of the natural sweetness. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know Brussels sprouts are named after Brussels, Belgium, where it is believed they were first widely cultivated in the 16th century. Sometimes called mini cabbages they have appeared on “most hated vegetable” list due to their potentially bitter flavors caused by sulfur containing compounds. Now you know! Ingredients Shaved Honey Roasted Brussels Sprouts 1 lb of Brussels sprouts 3 Tbsp olive oil 3 Tbsp honey 2 tsp kosher salt ½ tsp black pepper Let's Cook! Preheat at oven to 475°F Rinse and cut the Brussels sprouts. Shave or cut thinly and spread them out in a single layer on a 4 sided baking sheet. Drizzle olive oil over and toss and massage to ensure the shaved Brussels sprouts are coated. Season the Brussels sprouts with a generous about of salt and pepper. Bake in the oven until the sprouts are tender. About 10-15 minutes. Drizzle with honey and bake another 10 minutes. Bon Appetit!

One of my favorite meals when I was in school was the meatloaf and mash potatoes with gravy. Oh my goodness, it was soooo good. Those large pillow soft rolls would melt in your mouth. I love to mix my potatoes and meatloaf together. With that thought in mind, why not roll those cheese garlic potatoes up in the meatloaf. A sure fire way to get the heads turning and the tummies filled with goodness. A pinwheel meatloaf is layered with a delicious center. It can be layered with creamy spinach, cheesy rice, or mashed potatoes, and then rolled up like a cake roll and baked until it is tender and juicy. This dish can be served so many ways when it comes to the protein. I use ground beef, ground turkey or sometimes combine the two proteins together. The meat is juicy and tender, the potatoes are creamy, cheesy and delicious. The end result is beautiful. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these great side dish ideas: Southern Collard Greens Creamed Spinach Mashed Potato Puree Curly Kale Frequently Asked Questions Can I freeze leftover meatloaf? You can absolutely freeze meatloaf. Once the meatloaf is cool wrap it in aluminum foil and seal in a airtight freezer bag. How do I keep meatloaf from being dry? I suggest placing aluminum foil over the meatloaf when you first place it in the oven to hold the moisture in. Half way through the cooking time, remove the foil. What is the best way to reheat meatloaf? Freezer- Remove from the freezer and place on the counter for 3 hours to allow the meatloaf to thaw out. When the meatloaf is soft enough to cut. Place in aluminum foil in a preheated oven 350 °F for 20 minutes. *I like to pour a splash of chicken broth to give the meatloaf a little moisture or smother in gravy. Microwave- Reheat for 2 minutes on high half inch thick slice of meatloaf. Air Fryer- Always line your air fryer with air fryer paper. Spray the meatloaf on both sides with cooking spray to prevent the meatloaf from sticking. Set the timer at 350° F for 3 minutes. Ingredients Pinwheel Meatloaf 1 lb ground turkey 1 lb ground beef 1 red bell pepper 1 orange bell pepper 1 yellow onion 2 tsp parsley 1 tsp oregano 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1/4 tsp black pepper 1 tbsp Worcestershire sauce 2 eggs 1/4 cup evaporated milk 1/4 cup bread crumbs 3 large russet potatoes 1/2 stick of butter 2 tsp garlic powder 1/2 cup parmesan cheese 1/4 cup of sour cream 1/2 cup evaporated milk salt and pepper to taste Let's Cook! Preheat the oven to 350° F In a mixing bowl add your protein ground beef, ground turkey, or a combination of both. Add in your herbs, bread crumbs, spices, egg, Worcestershire sauce, and evaporated milk to the mixing bowl. Blend all the ingredients well. Finely chop a medium onion, red and orange bell pepper. Sautée in butter, salt , and black pepper until the are tender and translucent. Once the onions and peppers are cool, fold them into the beef and turkey mixture and set it to the side. Wash and peel three medium russet potatoes. Cut in medium blocks add to cold salty water and bring to a boil. When the potatoes and soft when you stick them with a fork add the butter garlic powder and onion powder. Using a potato masher, mash the potatoes add sour cream, parmesan cheese, and evaporated milk. Mash and stir until the potatoes are creamy. At the end add in parsley. Using a cookie sheet, spread out parchment paper and the meatloaf mixture. Press out the meatloaf mixture to the end of the cookie sheet. Spread mashed potatoes on top of the meatloaf. Make sure to leave at least a half of an inch perimeter. Using the end of the parchment paper begin to roll and fold the meatloaf. Completely roll the meatloaf and turn the seal side down on the parchment paper. Pinch each end to seal in the potatoes. Cover with aluminum foil to keep the meat moist and juicy. Bake in the oven for 30 minutes remove the foil and continue to bake another 15-20 minutes. Bon Appetit, ENJOY!

Sweet cinnamon French toast is such a delicious treat for breakfast. A great option on any brunch menu or change up the dinner menu with breakfast. French toast should be soft on the inside with a kiss of crunch on the outside. A hint of vanilla and cinnamon and then topped with your favorite topping. There are so many options to your French toast toppings. Powder sugar and fresh fruit is my favorite and then drizzled in warm maple syrup. I have used whipped cream or a fruit compote when I want to take those extra steps. I remember when my mom would fix breakfast for dinner, oh my God it would be such a treat. She made the best French toast, scramble cheese and eggs, and the best pancakes. In the mornings before I would leave for school my mom got up extra early and fix my breakfast and left it on the stove wrap in aluminum foil over steam heat so I could have a hot breakfast right before school. French toast was one of those meals I would unwrap and be surprised. The steam would warm the syrup and the sausage would barely touch that maple syrup so good. She was so thoughtful and spoiled me rotten. I miss her dearly. Of course I changed mama Alice recipe just a little bit but, not much. I switched out the bread from Wonder loaf bread to honey wheat then I switched to Brioche bread. I have also used French bread and Bagel French Toast with cereal. I like the Brioche and French bread the best. The bread can hold up to the egg mixture without it getting soggy. You want the bread to soak up the egg mixture but the inside should be soft not soggy. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know? French toast existed as early as the Roman empire. It was called Pan Dulcis, the Romans would soak bread in milk and egg mix and fry it in butter or oil. Some things never change. Now in France, French toast is called pain perdu, which means "lost bread". Frequently Asked Question How do you know when French toast is done? French toast should be golden brown on the outside and soft on the inside. Wait a couple of minutes, lift one side of the toast to see the color before flipping. What type of bread should I use for French toast? The best type of bread to use is a thick bread like Brioche or French bread. These two can hold up to the egg mixture without getting soggy. You can use loaf bread I would not soak in the egg mixture as long Can I save the French toast batter? The leftover batter can be stored in the fridge 1-2 days at the most. Ingredients French Toast Let's Cook! In a shallow bowl add heavy cream and whisk the two eggs. Add in the cinnamon and vanilla extract Place the slice of Brioche bread in the egg mixture, allow it to soak up the egg mixture. Flip the bread and soak the second side Turn on the griddle 325°F or non-stick frying pan, add the butter over medium heat. Once the butter is melted place the bread on hot griddle. Check to make sure the bread is golden brown before flipping. Using a spatula flip and brown the second side. Ready to serve with your favorite toppings Bon Appetit, ENJOY!

Sangria is easy to make and the perfect summer beverage that is sweet and delicious. The traditional Spanish sangria is made with red wine, herbs, spices, and fruit. Today sangria's are made with a variety of ingredients. Each recipe can be slightly different but, they are all simply awesome and refreshing. If you want a fizzy sangria you could add soda or you could add brandy to the sangria as well. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know The origin of Sangria dates back as far as the 14th century and can be traced to Ecuador and some say the Caribbean Antilles islands. It's humble roots are in Spain and Portugal and has become a very popular, refreshing drink around the world. Sangria comes from the root wood sangre which is blood in Spanish. Ingredients Fruity Sangria 1 bottle red wine 1/2 cup pineapples 1/2 cup strawberries 1/2 blueberries 1 large orange 1/2 cup orange juice 1/2 cup pineapple juice 1/4 cup sugar *optional 1/2 cup Brandy Club soda or ginger ale for fizzy sangria Let's Get Started! Cut up the strawberries, slice the orange into thin slices and set them to the side. Pour in the red wine in a pitcher with the orange juice, pineapple juice, and sugar. Stir until the sugar dissolves. Add in the strawberries, blueberries, pineapples, and orange slices. *optional add in Brandy Set in the refrigerator to chill or serve over ice Bon Appetit, ENJOY!

Freshly made Pico de Gallo is so delicious whether you have tortilla chips, taco salad, or add it your favorite cheeseburger. Pico de Gallo is made with fresh tomatoes, red onions, garlic powder, minced garlic, cumin, cilantro, lime juice, jalapeno peppers, black pepper, and kosher salt. One of the best things about this great recipe is there is no cooking involved. Minutes away from a cool, refreshing dish that is so satisfying to the taste buds and the tummy. Pico de Gallo is great with homemade tortilla chips, loaded nachos, potato chips , or add it to your favorite cheeseburger. Did You Know! Salsa is the Spanish word for sauce. Pico de Gallo also goes by the name salsa Bandera which means flag salsa, because of the green, white, and red colors of the Mexican flag. Pico de Gallo also goes by the name Salsa Fresca or salsa cruda. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions What is the difference in Salsa and Pico de Gallo? Pico de Gallo has very little liquid in the bowl and made with raw fresh ingredients. Salsa is often blended with tomatoes and other ingredients, and is runnier than Pico de Gallo How long will Pico de Gallo last in the refrigerator? Pico De Gallo is at it's best if it is eaten the same day but, if stored in an airtight container it will last up to three days. You may want to squeeze a little lime juice to freshen the taste from the salsa sitting. How do you know if Pico de Gallo has gone bad? If you open the container and it gives an unpleasant smell I would recommend throwing it away immediately. How long can Pico de Gallo sit out? I would allow the salsa to sit out for at least two hours, depending on the temperature in the room, and return it to the refrigerator. Ingredients Pico de Gallo Tomatoes- Roma (plum) tomatoes that are ripe and plump works best for Pico de Gallo. They are less watery than other tomatoes. Onions- Red onions gives a great punch of flavor but white onions can be used also. Lime Juice- gives the recipe some freshness and just the right amount of zest. Jalapeno Peppers- the jalapeno peppers turns up the heat. I remove the seeds for less heat. Garlic & Garlic Powder - gives that pungent flavor and gives the dish a bit of spice. Cilantro- provides a peppery, lemon, and pungent taste to the Pico de Gallo Cumin- adds an earthy, warm, and rich taste, with an edge of citrus. Kosher Salt & Black pepper- enhances the whole dish. They wake of the flavor and add the finishing touch to the recipe. Let's Get It Started! Cut the tomatoes in cubes and to a mixing bowl. Cut in small cubes the red onions, jalapeno pepper, and garlic. Add them to the tomatoes. Cut the Cilantro and add it the bowl with the rest of the ingredients Squeeze the juice of one lime and add to the bowl. Add the remaining seasonings Kosher salt, black pepper, garlic powder, and cumin. Mix well. Set the Pico de Gallo in the fridge to cool. Serve with tortilla chips, taco salad, or on add to your favorite cheeseburger. Enjoy! Bon Appetit, Enjoy!

I fell in love with tomato soup when my daughter decided to change her diet to pescatarian. We love to eat it all year round but, on a cool fall day, a warm cup of creamy tomato soup warms the soul, and fills the tummy with goodness. We love to match this up with Grilled Cheese Sandwiches. Tomato soup is a healthy source of antioxidants and consuming antioxidants has been linked with a lower risk of cancer and inflammation related diseases like heart disease and obesity. The fact that the rich thick creamy soup melts in your mouth is the reason I cook it so often. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know? Tomato Soup originated in southern Spain in the region of Andalucía. Gazpacho is widely used in Spanish cuisine, as well as Portugal, where it is know as gazpacho. Although gazpacho is a chilled soup that has a blend of other vegetables like garlic, green pepper, and cucumber. Storing: Refrigerator- homemade tomato soup can be stored in the refrigerator for about three days, but always taste your dish before deciding to reheat. Freezer- you can totally freeze tomato soup even you use heavy cream in the recipe. Once the soup cool place your leftover tomato soup in a good quality freezer zip lock bag and can last up to two months. Frequently Asked Questions Can I use canned tomatoes? I always say fresh is best however; you can use whole peeled tomatoes or crushed tomatoes. Can tomatoes serve as a convenient base for a plethora of healthy meals not just for soup, but pasta sauces, casseroles, and stews. Can I use Fresh Basil? I love fresh basil and it brings a bright floral minty flavor to the recipe. I was fresh out so dry basil works too. Garnishing with fresh basil is awesome. Can I used chicken broth ? You can use chicken broth. I use Better than bouillon vegetable base or roasted garlic base because I love the robust flavor it gives and my daughter is Pescetarian. Ingredients For Creamy Tomato Soup With any tomato-based soup, you want to offset the acidity with some key ingredients like cream and you can add a little sugar to balance the soup. I did not add sugar to this recipe. Butter- use unsalted to add richness to the soup Yellow onion- Vidalia onions are the best. They add sweetness to the dish Garlic- 2 cloves of garlic yield 1 Tbsp of minced garlic Diced Tomatoes- 1 can of diced tomatoes with roasted garlic and herb gives a punch of flavor Whole Tomatoes- Boiling the tomatoes helps the skin to peel off with ease Vegetable Broth- Better than bouillon is the best, comes in chicken, roasted garlic 1 Tsp to 8oz boiling water. Basil- basil has a sweet and savory taste profile with peppery and minty undertones Thyme- has an earthy, minty, slightly lemony flavor Salt- wakes up the flavor of any dish Black pepper- start with 1/4 tsp and add more if you like Heavy cream- helps offset acidity and adds a creaminess to the soup Let's Cook! In a saucepan, boil the 3 plum tomatoes and allow them to cool to easily peel off the skin. Mash the plum tomatoes in the saucepan and allow to cook over medium heat. Add one can of diced tomatoes to the saucepan. add the diced tomatoes with a potato masher. Finely chop the onion, and garlic clove and add to the saucepan. Add 1 cup of vegetable broth, unsalted butter, salt, black pepper, thyme, and basil, and bring to a boil. Using a food processor, blend in batches and strain to remove seeds. Add heavy whipping cream. Return to a simmer. Serve- Bowl or cup garnish with croutons, basil, or cheese. This dish can also be served with an ooey gooey toasted grilled cheese sandwich or vegan grilled cheese or toasted. Bon Appetit, ENJOY!

On a cold winter day nothing beats a bowl of warm vegetable soup and an old fashion grill cheese sandwich. Homemade vegetable soup is not hard to pull together with just a few simple ingredients you can find in your pantry and freezer. This vegetable soup is full of robust flavor with a hint of spice to give it a little kick. It is quick, easy, and simple to make. When you are creating your soup any vegetable will work. For this recipe I used frozen mixed vegetables I found in my freezer, chicken broth, tomato paste, Rotel diced tomatoes with chiles, potatoes, onions, celery, basil, oregano, salt and pepper to taste. The chiles gave the soup a little heat but, oh so satisfying to the taste buds. Sometimes you just want something to warm the soul. Hardy, healthy and yummy to the tummy. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Frequently Asked Questions What gives vegetable soup depth of flavor? Spices and dry herbs can give vegetable soup depth of flavor. I used basil, oregano and the spice from the chiles. Dry thyme and bay leaves also are great choices to enhance the flavor of the soup. How long can keep homemade vegetable soup? Homemade vegetable soup can be stored in the refrigerator for about three days, but always taste your dish before deciding to reheat. If you are freezing the soup Once the soup cool place your leftover vegetable soup in a good quality freezer zip lock bag and can last up to two months. Ingredients Vegetable Soup 1 bag frozen mixed vegetables 1 celery stalk chopped 1 small onion 1 med potato chopped 2 cups Chicken broth 1 can Rotel dice tomatoes and chiles 1 small can tomato paste 1 tsp dry basil 1 tsp oregano salt & black pepper to taste *Optional 2 Bay leaves Let's Cook! Place the chopped potatoes, celery, onions, and mixed vegetables in a large pot. Add in 2 cups of chicken broth over medium to high heat. Add in the Rotel diced tomatoes with chiles for a little heat. Add to the pot the tomato paste, basil, oregano, salt and black pepper. Lower the heat and allow the soup to simmer for about 35 minutes. For more depth of flavor add two bay leaves. Serve with grill cheese or your favorite sandwich. Bon Appetit, ENJOY!

Teriyaki chicken is sweet, salty, and savory all at the same time. The salty taste from the soy sauce and the sweetness from the brown sugar marries so well with the other ingredients and it is bursting with flavor and easy to cook. This dish will definitely be a family favorite. Teriyaki chicken can be a great appetizer or paired with a side of rice, broccoli, or a side salad to keep it light. This Asian inspired dish is so satisfying because it is packed with umami from the honey, brown sugar, ginger, soy sauce and then the garlic gives it a savory flavor. This dish just doesn't disappoint the tastebuds. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Other Asian inspired dishes to try: Honey Roasted Teriyaki Brussel Sprouts Shrimp Stir Fry & Rice or Rice Noodles Asian Inspired Lollipop Lamb Chops Did You Know The word Teriyaki is derived from two words, teri which means shine and yaki which means grill. Teriyaki is usually used for preparing food that includes fish. The fish is cooked on the grill and it is said that the dish would shine, giving the name shine grill. Ingredients Teriyaki Chicken 1 lb. Chicken wings 1 tsp paprika 1 tsp kosher salt 1/4 tsp black pepper 1 tsp garlic powder 1 tsp onion powder Sauce 1/4 cup teriyaki sauce 3 tbsp soy sauce 1 tbsp honey 1 tbsp brown sugar 1/4 cup water 2 tbsp rice vinegar 1 tsp corn starch sesame seeds scallion parsley Let's Cook! Wash and clean the chicken wings. Cut off the tips and cut the drumettes from the flats. Season the chicken wings with paprika, garlic powder, onion powder, kosher salt, and black pepper. Massage the seasoning into the meat and set to the side for 20minutes. Using a Dutch oven add the cooking add bring the temperature up to 350°F before adding the chicken. Allow the chicken to cook to 165°F To prepare the sauce add teriyaki sauce, brown sugar, soy sauce, honey. rice vinegar, minced garlic, and a squeeze of lime juice. Mix well and pour into a sauce pan over medium to high heat. When the mixture begin to simmer add in a slurry of starch and water. Once the sauce begin to thicken up, remove from the heat. If the sauce is too thick add a little water to thin out the consistency. Place the chicken wings on a rack to drain the access oil. In a bowl add the sauce and the chicken wings. Coat the wings in the sauce place them on your serving tray add parsley or scallions and sesame seeds. Bon Appetit, ENJOY!

My mom use to make the best rice pudding on Sunday as our dessert after a great Sunday dinner. Sometimes she would fix Roast beef and gravy, mashed potatoes, and curly kale, but my favorite meal was fried chicken, macaroni n cheese, and steamed cabbage, don't forget the hot rolls. To top it all off a bowl of creamy delicious rice pudding. I don't remember her adding raisins but I like golden raisins in mines. This rice pudding is baked in a creamy custard, flavored with a dash of cinnamon, vanilla extract. and juicy golden raisins. This delicious recipe is a simple and easy dessert that can be used for any dessert occasion. Jump To Recipe *This post may contain affiliate links. Please read our disclosure policy. Try these other great recipes: Southern Corn Pudding Southern Bread Pudding Frequently Asked Questions Can I freeze rice pudding? Rice pudding can be store in the freezer in an airtight container up to 3 months. Wait until the rice pudding is completely cool to store. How long can you store rice pudding in the fridge? Always store food after it completely cools. Using an airtight container, rice pudding can be store up to 4-5 days. What is the best way to reheat rice pudding? If the rice pudding was stored in the freezer, place it in the refrigerator for 24 hours to completely thaw out. Place the rice pudding in the oven or microwave to reheat until it is warm throughout. If you store in the fridge you can go straight to the oven or microwave. Ingredients Baked Rice Pudding 1 cup long grain rice 1 stick soften butter 2 eggs 1/2 cup granulated sugar 1 tsp vanilla extract 1/2 tsp cinnamon (optional) 1 cup evaporated milk Let's Cook! Preheat the oven to 350°F In a sauce pan cook the rice according to the package instructions. In a mixing bowl cream together the soften butter and sugar. Add in the 2 eggs and blend well. Add in half of the evaporated milk to create a creamy custard. Blend in the vanilla extract and add to the casserole dish. Add to the casserole dish add the remaining custard and evaporated milk and the rice. Golden raisins are optional. Bake for 40-45 minutes or until golden brown on top. Bon Appetit, ENJOY!

These yams are one of my favorite side dishes. It is definitely on every Thanksgiving and Christmas menu. A family favorite for sure. I like my yams sweet so this recipe may not be for everyone. These creamy yams are baked in butter, filled with warm spices, nestled in brown sugar and simple syrup makes the taste buds explode with satisfaction. My mom always used canned yams to make candied yams. They were delicious so you can use canned yams but always keep in mind the yams are frequently packed in syrup, which will make them sweet. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these other sweet potato recipes: Orange Stuffed Sweet Potato Tarts Sweet Potato Puree Sweet Potato Pie Sweet Potato Casserole Frequently Asked Questions How long can I store candied yams in the fridge? Store the candied yams in an airtight container, and store in the fridge for 4-5 days. Can I freeze candied yams? Candied yams can be kept in a proper airtight container in the freezer up to 4 months. What is the best way to reheat candied yams? Candied yams can be reheated in the oven 350°F about 10-15 minutes or until warm throughout. If using the microwave reheat 45 seconds. If you are reheating from the freezer, allow the candied yams to thaw in the refrigerator 24 hours and then reheat. Ingredients Southern Candied Yams 3 large sweet potatoes 1/2 cup butter (unsalted) 1 tbsp cinnamon 1/2 tsp ginger powder 1 cup water 1 cup granulated sugar 1 tsp vanilla extract 1 cup light brown sugar Let's Cook! Preheat the oven to 350°F Rinse the sweet potatoes and place them in a sauce pan over medium to high heat. Make sure the water covers the sweet potatoes. Cook for 40-45 minutes or until tender. If you can stick with a fork with ease, they are done. Set to the side to cool. Slice the sweet potatoes in round medallions and place them in your casserole dish. Slice the butter and lay it on top of the sweet potatoes. Sprinkle the cinnamon, ginger powder and vanilla extract. (clear vanilla was used in this recipe, either is fine) Spread the light brown sugar over the sweet potatoes. In a sauce pan create the simple syrup with one cup of sugar and one cup of water. Bring to a boil or until the sugar dissolves. Pour the simple syrup over the brown sugar. The hot syrup will begin to melt the butter. Stir the syrup to allow the brown sugar to dissolve and place the casserole in the oven to bake for 40-45 minutes. Bon Appetit, ENJOY!