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Sides

Button Mushrooms

Jun 12, 2019 · Leave a Comment

My recipe for Button Mushrooms appeared first on Sunday Supper Movement, where I am a contributor.

Melt-in-your-mouth button mushrooms are caramelized in butter and olive oil and sautéed with garlic and herbs to make a perfect velvety side for steak or any entrée.

Button Mushrooms RecipeButtery, herbed mushrooms are the perfect side at your favorite steakhouse, but did you know it only takes 10 minutes to make them yourself at home? They’re a decadent addition to any meal and your family and guests will love them!

Button Mushrooms RecipeWhat are button mushrooms?

Button mushrooms (or white mushrooms) are the most common variety of mushroom and can be found at most any grocery store or market. Varying in size, button mushrooms can be small or over an inch in diameter. For this recipe, smaller and more uniform in size mushrooms work best because each mushroom will be bite-sized, but all whole button mushrooms will work.

Ingredients for Button Mushrooms RecipeWhite mushrooms are actually the same variety of mushroom as crimini and portobello. Crimini mushrooms are left to grow a little longer than white mushrooms, giving them their rich color and flavor, while portobellos are grown the longest to become large and dense with a meaty flavor.

How to Prepare Button Mushrooms

To get your mushrooms ready for cooking you’ll need to rinse them, making sure any dirt is cleaned off. Then just pat dry with a paper towel. Make sure the mushrooms are completely dry when you begin cooking because this will help get the edges crispy and will ensure your mushrooms don’t end up soggy.

Sautéed Mushrooms - Process of making Button Mushrooms RecipeButton Mushrooms Recipe Ingredients

This quick and easy recipe requires just 8 ingredients:

  • 16 oz button mushrooms
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp flat leaf parsley, chopped plus more for optional garnish
  • 1 tsp thyme, stems removed
  • Salt
  • Pepper

Button Mushrooms RecipeHow to Cook Button Mushrooms

Cooking up this decadent mushroom recipe could not be easier!

  1. Rinse mushrooms to remove any dirt and pat dry with a paper towel. Trim any extra long mushroom stems.
  2. Add butter and olive oil to a large pan over medium-high heat. Let heat until butter is melted.
  3. Add mushrooms and sprinkle with salt and pepper.
  4. Let mushrooms cook for 5-7 minutes, stirring infrequently to allow mushrooms to brown and caramelize.
  5. Reduce heat to medium and add garlic, thyme, and parsley. Cook for 1-2 minutes, until fragrant.
  6. Toss everything well in the pan, then add to a serving dish, making sure to pour remaining pan drippings over top.
  7. Sprinkle with remaining parsley for garnish and serve warm.

Button Mushrooms RecipeCan You Freeze Button Mushrooms?

Fresh mushrooms can be stored in the refrigerator for up to a week but you can also freeze white button mushrooms. Just freezing them raw could result in the mushrooms becoming mushy once thawed but if you sauté them first and then freeze you can put them straight into your recipes from frozen. Use your handy frozen mushrooms for this recipe as well as soups, stews and sauces.

Button Mushrooms RecipeThese heavenly button mushrooms are quick and simple to make but pack the flavor. They pair well with any meat and would be perfect with steaks for a special occasion. This recipe would also be tasty during the fall holidays alongside Slow Cooker Stuffing and Classic Mashed Potatoes and Gravy. It will easily become a much requested favorite in your household!

Button Mushrooms Recipe

Let me know what you think of this recipe in the comments below and be sure to tag me on social media and share your creations! @allthekingsmorsels #allthekingsmorsels

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Button Mushrooms Recipe

Button Mushrooms

Melt-in-your-mouth button mushrooms are caramelized in butter and olive oil and sautéed with garlic and herbs to make a perfect velvety side for steak or any entrée.
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: appetizer recipe, mushrooms
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 73kcal

Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 16 oz button mushrooms
  • salt and pepper
  • 3 cloves garlic, minced
  • 1 tbsp flat leaf parsley, chopped (plus more for optional garnish)
  • 1 tsp thyme, stems removed

Instructions

  • Rinse mushrooms to remove any dirt and pat dry with a paper towel. Trim any extra long mushroom stems.
  • Add butter and olive oil to a large pan over medium-high heat. Let heat until butter is melted.
  • Add mushrooms and sprinkle with salt and pepper.
  • Let mushrooms cook for 5-7 minutes, stirring infrequently to allow mushrooms to brown and caramelize.
  • Reduce heat to medium and add garlic, thyme, and parsley. Cook for 1-2 minutes, until fragrant.
  • Toss everything well in the pan, then add to a serving dish, making sure to pour remaining pan drippings over top.
  • Sprinkle with remaining parsley for garnish and serve warm.

Nutrition

Calories: 73kcal

Appetizers, Sides

Pineapple Casserole

Mar 28, 2019 · 6 Comments

Pineapple and cheese baked with a crunchy, buttery cracker topping? It’s not madness, it’s Pineapple Casserole! Make this sweet and savory casserole once and you’ll wonder how you ever lived without it!

Baked Pineapple CasseroleToday I have a tried and true southern recipe for you: Pineapple Casserole. My version is warm, gooey, rich, buttery, savory, sweet, tangy…I mean it just checks all the boxes. Canned pineapple gets mixed with a sweet and creamy sauce, then topped with sharp cheddar cheese, crunchy cracker crumbs, and melted butter. Then it’s baked until bubbling and golden crispy on top….

Read On →

Desserts, Sides

Fried Okra

Aug 28, 2018 · 17 Comments

The best fried okra you will ever eat contains just 4 ingredients. Read on for the magic!

The best fried okra you will ever eat contains just 4 ingredients. You won't be able to stop eating these golden little nuggets! Also includes recipe for comeback sauce!I’m going to go ahead and be bold today and put this out there: This recipe for fried okra is THE EASIEST and THE BEST recipe for fried okra. Yep. I said it. Sometimes the easiest way really is the best way my friends. I promise you will not be able to stop eating these little golden nuggets of goodness!

The best fried okra you will ever eat contains just 4 ingredients. You won't be able to stop eating these golden little nuggets! Also includes recipe for comeback sauce!Fried okra has always been one of my favorite sides and something we had regularly growing up. My granny would make them for one of her epic suppers she would cook for us when we came to visit. I don’t know her recipe but I know she liked the Moss product brand so that is what I’m using today. My fried okra recipe is so simple because I use seafood breader in place of a mix of cornmeal and spices. I just add a little salt and pepper and it’s ready to go!

The best fried okra you will ever eat contains just 4 ingredients. You won't be able to stop eating these golden little nuggets! Also includes recipe for comeback sauce!My husband’s favorite side is definitely fried okra so he was more than happy to stand by and do the frying! The process is super quick. You chop up your okra, dip several at a time into buttermilk (get them really good and coated) and then you dredge them in the seafood breader, salt/pepper mixture. I get them really nice and coated so they’re extra crispy and then into the hot oil they go!

The best fried okra you will ever eat contains just 4 ingredients. You won't be able to stop eating these golden little nuggets! Also includes recipe for comeback sauce!You only need about an inch of vegetable oil in the frying skillet and you’ll know it’s hot enough when you can toss a little amount of the breader in and it begins to sizzle. Add a few pieces of okra at a time and turn once during frying to get them crispy on both sides. Transfer to a plate lined with paper towels to drain and that is it!

The best fried okra you will ever eat contains just 4 ingredients. You won't be able to stop eating these golden little nuggets! Also includes recipe for comeback sauce!Now you don’t need to dip these since they are so good by themselves but I love a good dip so I threw together a “comeback” or “fry” sauce to go with these and I’ve included the recipe for that as well.

The best fried okra you will ever eat contains just 4 ingredients. You won't be able to stop eating these golden little nuggets! Also includes recipe for comeback sauce!Have fun enjoying and sharing fried okra. It will go fast! Let me know what you think by commenting below or tagging #allthekingsmorsels and @allthekingsmorsels on social media!

Want more side recipes? Check out my Tangy Southern Coleslaw and Squash Casserole.

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The best fried okra you will ever eat contains just 4 ingredients. You won't be able to stop eating these golden little nuggets! Also includes recipe for comeback sauce!

Fried Okra with Comeback Sauce

Easy 4-ingredient fried okra with a yummy dipping sauce. 
Print Pin Rate
Course: Side
Keyword: comeback sauce, fried okra, fry sauce, okra
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

For the Fried Okra

  • 1 lb okra, tops and ends removed, cut into bite-sized pieces
  • 2 cups seafood breader (add some salt and pepper)
  • 1 cup buttermilk
  • vegetable oil, for frying, about an inch

For the Comeback Sauce

  • 1 cup mayonnaise
  • 3/4 cup ketchup
  • 1 tsp worcestershire sauce
  • 1 tsp seasoned salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp apple cider or white vinegar
  • dash hot sauce
  • splash dill pickle juice (optional)

Instructions

For the Fried Okra

  • Remove tops and ends of okra and chop into bite-sized pieces
  • Add buttermilk to a large bowl
  • Add seafood breader (add some salt and pepper) to a large bowl
  • Dip a few okra into the buttermilk and then dredge in the seafood mixture and coat well in both bowls
  • Heat oil in a skillet on medium-high heat using about an inch of oil
  • Add okra in batches, turning once during frying
  • Once golden on both sides remove (using a metal spoon) to a plate lined with paper towels to drain
  • Sprinkle with salt before serving

For the Comeback Sauce

  • Mix all ingredients in a bowl. Store leftovers in refrigerator.

Sides

Avocado, Beet & Goat Cheese Salad (with simple vinaigrette)

Mar 7, 2018 · Leave a Comment

Avocado Beet and Goat Cheese Salad with simple vinaigrette- an easy and delicious addition to your next meal!It’s happening ya’ll. I’m blogging again! It’s March, and so I kind of feel recovered from Christmas now. Can anyone else relate?!? We’ve been a busy family jumping from one thing (and one illness) to another and I’m so ready for spring break!

But today is about food. Real and good for you food in the form of salad. This avocado, beet and goat cheese salad is my absolute favorite salad of all time. I love the creamy combo of avocado and goat cheese but adding in beets and cilantro give it even more of a unique flavor.

Avocado Beet and Goat Cheese Salad with simple vinaigrette- an easy and delicious addition to your next meal!This fuss-free salad can be thrown together in a matter of minutes and contains just 5 ingredients: mixed greens, avocado, canned beets, goat cheese, and cilantro. It makes a great side or appetizer for dinner, but I often eat it on its own or with soup for lunch. It makes a great on-the-go lunch by adding all the ingredients to a mason jar. Just start with wettest ingredients on the bottom and finish with your greens on top. Add a lid and then pour it all out on a plate when you’re ready to eat!

Avocado Beet and Goat Cheese Salad with simple vinaigrette- an easy and delicious addition to your next meal!

I serve my avocado, beet and goat cheese salad with a super simple homemade vinaigrette which is a great alternative to the store bought stuff. Bottled salad dressings are typically full of sugar and mystery ingredients no one can pronounce. It’s so fast to make it yourself and much better for you! The recipe is for two salads but you can multiply to make a bigger batch like I did in the photographs.

Here’s a close up look at the vinaigrette and its six simple ingredients you probably already have on hand. But even if you don’t have the ingredients or don’t want to make a dressing, the salad is delicious with just a little olive oil, salt and pepper.

Super simple and classic vinaigretteAvocado, beet and goat cheese salad isn’t just pretty and full of flavor. It’s also packed with nutrients. Avocados are full of potassium, fiber, and healthy fats, while beets contain vitamin C and magnesium. Goat cheese is easier to digest than cheese made from cow’s milk which is good for those with dairy sensitivity, and it also contains more vitamins and minerals than cow’s milk. Cilantro contains vitamin K which is great for your skin and those pesky dark under-eye circles, and of course we all know you can never have enough dark leafy greens.



Avocado Beet and Goat Cheese Salad with simple vinaigrette- an easy and delicious addition to your next meal!I hope you’ll add this salad to your rotation and please let me know if you try it by tagging @kristensfixins on social media! I’d love to see your creation. Happy eating!

More healthy recipes from the blog:

  • Coconut Chicken Curry
  • Chocolate Oat Bites
  • Peanut Butter Banana Avocado Smoothie

Avocado Beet and Goat Cheese Salad with simple vinaigrette- an easy and delicious addition to your next meal!

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Avocado Beet and Goat Cheese Salad with simple vinaigrette- an easy and delicious addition to your next meal!

Avocado, Beet & Goat Cheese Salad with Simple Vinaigrette

Quick and easy salad that packs a flavor punch with creamy avocado and goat cheese, beets, and cilantro. Served with a six-ingredient vinaigrette.
Print Pin Rate
Course: Salad
Servings: 2

Ingredients

For the Salad

  • 4 cups mixed greens
  • 1 avocado, cubed
  • 1/2 can beets, coarsely chopped
  • 2 tbsp cilantro, coarsely chopped
  • 4 tbsp goat cheese, crumbled

For the Vinaigrette

  • 4 tbsp olive oil
  • 2 tsp apple cider vineger
  • 2 tsp dijon mustard
  • 2 tsp honey
  • salt and pepper, to taste

Instructions

For the salad

  • Divide ingredients between two salad plates. Feel free to adjust amounts to your taste. Top with dressing. 

For the Vinaigrette

  • Add all ingredients to a small bowl and whisk until well combined. Alternatively, place all ingredients in a small glass jar with lid and shake until combined. 

Salads, Sides

Slow Cooker Stuffing

Nov 16, 2017 · 2 Comments

Easy Slow Cooker Stuffing recipe for when you run out of oven space. This classic dish is moist, flavorful and simple to prepare! Perfect for your Thanksgiving table!

Slow Cooker Stuffing

I started making my stuffing in the slow cooker years ago when I needed to free up some oven space on Thanksgiving. The result was a super moist, flavorful, perfect stuffing dish that took no time to prepare!

Slow Cooker Stuffing

The best part about this method is how moist the stuffing is. No one likes dry stuffing on the side of their bird! I think bad dried out stuffing experiences are what turn some people off to stuffing. The secret to this is all the added moisture with the chicken broth, butter, and soup. And since it doesn’t go in the oven, it doesn’t get as dry as your typical stuffing. I also think using the bagged cubed stuffing provides a great texture and makes the dish look beautiful once you put it in a serving dish.

How to Make Slow Cooker Stuffing

This slow cooker stuffing requires just 5 minutes prep and 6 ingredients. You’ll need:

  • Onion
  • Butter
  • Herb seasoned cubed stuffing mix
  • Cream of chicken and mushroom soup
  • Chicken broth
  • Dried cranberries
  • Fresh chopped herbs (optional garnish)
Ingredients for Slow Cooker Stuffing

How to Make Crockpot Stuffing

Here are the simple steps for Thanksgiving stuffing:

  1. Dice onion. Add to a microwave-safe bowl with 1 tbsp butter on top. Cover and microwave for 2 minutes.
  2. Melt stick of butter in microwave.
  3. Add onion, melted butter, and remaining ingredients to slow cooker. Mix.
  4. Cook on low for 2 hours (or 1 hour each on high and then low depending on the heat of your slow cooker).
  5. Place in a serving dish and top with fresh herbs (optional).

Because the diced onion needs to be cooked when it goes in the slow cooker, I just microwave it for 2 minutes with a pat of butter. Could not be more simple! Then I mix everything together in the slow cooker and cook on low for 2 hours. Another option is if you have a machine that can also air fry – you could turn on the air fryer for the last few minutes to crisp up the top. It’s delicious that way too!

This recipe is not limited to the ingredients listed. I think it would be delicious with just about anything! You could add cooked sausage or mushrooms, apples, celery (I would cook that first too), anything you would traditionally put in your stuffing.

slow cooker stuffing

This recipe serves 10 but feel free to double that if you have a bigger crowd. Stuffing is also great for leftovers! I just add a little more chicken broth to the top of the stuffing and reheat it in the oven for 25 minutes at 250 degrees F.

Slow Cooker Stuffing

I hope this recipe is helpful to you on your busy day of cooking. Let me know if you try it by leaving a comment below or tagging @allthekingsmorsels on social media. Gobble gobble!

Want to see more Thanksgiving recipes? Here are my favorites:

  • Scalloped Potatoes
  • Turkey Tetrazzini
  • Southern Sweet Potato Casserole
  • Roasted Thanksgiving Turkey with Garlic Herb Butter
  • Button Mushrooms
  • Pineapple Casserole
  • Caramel Apple Cake
  • Pumpkin Dump Cake
  • Leftover Turkey Sandwich
  • Sweet Potato Casserole with Marshmallows
  • Classic Mashed Potatoes and Gravy
  • Squash Casserole

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Slow Cooker Stuffing

Slow Cooker Stuffing

The perfect moist and flavorful stuffing requiring just 5 minutes of prep and 6 ingredients!
Print Pin Rate
Course: Side
Cuisine: American
Keyword: stuffing, thanksgiving
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 10
Calories: 260kcal
Author: Kristen King

Ingredients

  • 1/2 medium onion, diced
  • 1 stick (8 tbsp) butter, plus 1 additional tbsp for cooking onion
  • 1 12 oz bag herb seasoned cubed stuffing mix
  • 1 10.5 oz can cream of chicken and mushroom soup
  • 1 14.5 oz can chicken broth
  • 1/2 cup dried cranberries
  • Optional: chopped fresh herbs for garnish such as thyme, and rosemary

Instructions

  • Dice onion. Add to a microwave-safe bowl with 1 tbsp butter on top. Cover and microwave for 2 minutes.
  • Melt stick of butter in microwave.
  • Add onion, melted butter, and remaining ingredients to slow cooker. Mix.
  • Cook on low for 2 hours (or 1 hour each on high and then low depending on the heat of your slow cooker).
  • Place in a serving dish and top with fresh herbs (optional).

Nutrition

Calories: 260kcal | Carbohydrates: 28.8g | Protein: 6.2g | Fat: 13g | Saturated Fat: 7.1g | Cholesterol: 30mg | Sodium: 765mg | Potassium: 73mg | Fiber: 3.2g | Sugar: 2.7g | Calcium: 7mg | Iron: 1mg
Slow Cooker Stuffing

Sides

Classic Mashed Potatoes and Gravy

Oct 31, 2017 · 2 Comments

mashed potatoes and gravyCreamy, dreamy, glorious mashed potatoes. My most favorite food in the whole world! With gravy, duh. Can you believe that November starts tomorrow? Thanksgiving will be here in 3 weeks! These classic mashed potatoes and gravy are the perfect dish for your feast so get someone to help you peel your taters and let’s get cooking!

mashed potatoes and gravyMashed potatoes were my favorite food growing up and my love still goes strong. They are the most perfect comfort food, and are made out of real and simple ingredients:

  • potatoes
  • butter
  • heavy cream
  • salt and pepper
  • parsley (optional)

And for the gravy:

  • butter
  • flour
  • chicken broth
  • heavy cream
  • salt and pepper

mashed potatoes and gravyNow, I know people love to add other things to their mashed potatoes, like cream cheese and sour cream and cheese and garlic and all kinds of stuff. And I love that too. But for Thanksgiving I prefer the simplicity of this recipe and how it pairs so perfectly with turkey and gravy.

mashed potatoes and gravySo let’s talk ingredients. I use a whole five pound bag of yukon gold (sometimes called “yellow”) potatoes. They seem to have the best consistency for mashed potatoes in my opinion. I try to use organic ingredients when possible and I also use salted (and prefer grass-fed) butter, but you can use unsalted and then salt to taste if you wish. When you’re buying heavy cream be sure and check the ingredients. The ingredients should be: heavy cream (milk). I have seen heavy creams that have a whole list of ingredients, some that are known carcinogens. It infuriates me! OK, rant over. Moving on!



mashed potatoes and gravyHow creamy do you like your mashed potatoes? On Thanksgiving I go the extra step of whipping them up with an electric mixer to get that extra smooth and creamy texture, but most of the time I just mash them with a potato masher and mix everything together with a wooden spoon. I enjoy both versions but in case you’re wondering, the textured version is pictured in this blog post.

mashed potatoes and gravyAside from having to peel five pounds of potatoes (and if you like the skins, by all means leave some of them on…also delicious), this version of mashed potatoes and gravy is super easy as you’ll see in the recipe below. After cooking and draining the potatoes you simply mix in the butter and heavy cream, salt and pepper to taste, and garnish with parsley just for a little color if desired.

mashed potatoes and gravyAnd what are mashed potatoes without gravy? OK, they’re still really good. But not as good as they could be! If gravy is something that intimidates you, I am here to tell you – it is such an easy thing to make! If you learn how to make a roux (the first part of making gravy) you will be able to make all kinds of things, most notably cheese sauce for mac and cheese if you have kiddos!

mashed potatoes and gravyTo make gravy, you need butter and flour. Always equal amounts of both. I always use 2 tablespoons no matter how many I’m cooking for. That usually makes enough for my crowd. Melt the butter over medium heat in a saute pan.



mashed potatoes and gravyOnce melted add in the flour. I used whole wheat flour here but if you’re new to making gravy maybe start with white flour for a more familiar taste. We have switched to whole wheat everything else so I figured my gravy should be included!

mashed potatoes and gravyWhisk continuously for a couple of minutes until a paste has formed. And that is your roux!

mashed potatoes and gravyAfter you make a roux you can add the ingredients to turn it into whatever kind of sauce you’re making. In this case, gravy. Continue to whisk gently while slowly pouring in the chicken broth and then heavy cream. You’ll notice it starting to thicken. If it gets too thick you can add more liquid.

mashed potatoes and gravyYou can even just splash in a little water as the liquid. It’s not going to hurt a thing. If you’re making this for Thanksgiving and you’re also in charge of the turkey, skim some broth from the bottom of your roaster to use instead of chicken broth. It has a great flavor!

mashed potatoes and gravyAlton Brown taught me that the gravy will continue to thicken as you put it in your serving dish and bring it to the table so it’s best if it’s a little thinner than you want. That way when it’s ready to be devoured it will be the perfect thickness! I am going to say to use salt and pepper to taste but for me about 1/2 teaspoon of salt and 1/4 teaspoon of pepper works well, and that’s with using regular sodium canned chicken broth and salted butter.



mashed potatoes and gravyYou can make the mashed potatoes a couple of days ahead and store covered in the refrigerator to save time on Thanksgiving. I heat them up in a pot and use whole milk to get things stirring.

mashed potatoes and gravyLet me know if you try this recipe and how you like it by posting in the comments below or tagging #kristensfixins on social media!

Need another side dish to bring for Thanksgiving dinner? Try my squash casserole!

mashed potatoes and gravy

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mashed potatoes and gravy

Classic Mashed Potatoes and Gravy

The perfect creamy, rich and classic version of mashed potatoes that everyone dreams about on the side of their turkey dinner. All real ingredients and simple to make.
Print Pin Rate
Course: Side Dish
Servings: 12
Author: Kristen King

Ingredients

For Mashed Potatoes

  • 5 lbs yukon gold (or "yellow") potatoes
  • 1 3/4 stick salted butter
  • 1 cup heavy cream
  • salt and pepper, to taste
  • chopped parsley for garnish (optional)

For Gravy

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/4 cup chicken broth
  • 3/4 cup heavy cream
  • salt and pepper, to taste

Instructions

Mashed Potatoes

  • Peel potatoes, then chop into large, similar sized chunks.
  • Place in a large pot and cover with water.
  • Bring to a boil on high, then lower temperature to a rolling boil.
  • Let boil until tender when pierced with a fork (about 15 minutes).
  • Drain and then return to pot (removed from heat).
  • Mash with a potato masher.
  • Add butter and heavy cream and mix. Add more cream if needed to get a smooth consistency.
  • Add salt and pepper. Taste and adjust as needed.

Gravy

  • Add butter to saute pan and melt over medium heat.
  • Add flour and whisk until a thick paste forms (a couple of minutes at most).
  • While slowly continuing to whisk, add in the broth, and then the heavy cream.
  • Continue to whisk until desired thickness. Taking the gravy off of the heat when it's just a tad thin will ensure it's the right consistency when it gets to your table.
  • Add plenty of salt and pepper, to taste.

Sides

Squash Casserole

Aug 31, 2017 · 3 Comments

squash casseroleThe end of the summer is officially upon us! I just took my oldest son to Kindergarten orientation this morning and he starts on Tuesday! This is all happening way too fast! I’m definitely more nervous than he is.

With summer coming to a close, I know that the end of all the wonderful summer produce is near as well. Today’s recipe is a good one to use up some fresh summer squash. Squash casserole is one of my most requested, and probably one of the first recipes I really made into my own. I loved squash casserole and made it often and as the years went on I tried different recipes, and tweaked this and that, until I had my own favorite version memorized. Now it is my go-to for potlucks and I also make it for the holidays. Lucky for me I’m usually able to track down summer squash year-round.

squash casserolePutting together my squash casserole requires just 8 ingredients and two bowls. To make it, you need:

  • summer squash
  • onion
  • olive oil
  • herb seasoned stuffing mix
  • butter
  • cream of mushroom soup
  • sour cream
  • sharp cheddar cheese

squash casseroleThis is one of those surprising recipes that make the squash hater in your life take a second bite. I mean, coat vegetables in a creamy sauce with cheese and most people are on board, am I right? Casseroles are such a great comfort food and my most favorite thing to make. In my house they call me the casserole queen! (And the gravy master…but we can talk about gravy another day…).

squash casseroleSince this is one of those classic southern recipes with canned soup and packaged stuffing mix, I thought I’d talk about how you could make it a little healthier if you so choose. The squash is initially cooked in olive oil so that part is good! I’ve seen a couple brands of organic stuffing mix and I’ve also seen versions online with no added sugar (that stuff sneaks into everything). Pacific Foods and Amy’s make organic cream of mushroom soup, and if you prefer not to use sour cream, you could use greek yogurt. Just be sure to use whole milk yogurt so it will have the thick and creamy texture that sour cream has. You can substitute this as a 1:1 ratio, so it’s a very easy swap!


squash casserolePlease share your substitution ideas with me and let me know how yours turns out! Squash casserole is a definite crowd pleaser and I hope you’ll try it out for your crowd soon.

squash casseroleBe sure to tag #kristensfixins on social media and let me know how you like the recipe!

More side dishes: Tangy Southern Coleslaw

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squash casserole

Squash Casserole

A southern classic - squash in a creamy cheesy sauce with a crunchy topping. 
Print Pin Rate
Course: Side Dish
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Author: Kristen King

Ingredients

  • 5 large summer squash, diced into large pieces
  • 1 medium onion, diced
  • 1 large drizzle olive oil
  • 2 cups herb seasoned stuffing mix
  • 1 stick butter
  • 1 10.5 oz can cream of mushroom soup
  • 3/4 cup shredded sharp cheddar cheese
  • 8 oz sour cream
  • salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees. Dice squash and onion.
  • In a large frying pan, add the olive oil, squash, and onion. Cook on medium until squash is soft. To speed up the process you can cover the pan for the first few minutes. If the bottom of the pan gets too dry, add a little water. 
  • Melt butter in a medium sized bowl in the microwave, then add stuffing mix and mix well. Set aside. 
  • Once squash and onion are done, mix in a large bowl with soup, cheese, sour cream, salt and pepper, and half of the stuffing mix.
  • In an oiled baking dish (I use 9x13 but mostly any size will work) spread half of the remaining stuffing mix on the bottom. It will not completely cover the bottom. Add the casserole and then sprinkle the remaining stuffing mix on top.
  • Bake for 30 minutes. 

squash casserole

Sides, Vegetarian

Tangy Southern Coleslaw

Aug 22, 2017 · 10 Comments

This Tangy Southern Coleslaw uses angel hair coleslaw mix, is quick and easy to throw together, and makes the perfect not-too-sweet slaw. Let’s dig in!

Hello hello! Today I’m sharing a simple, classic coleslaw recipe that I call Tangy Southern Coleslaw. This easy coleslaw is cool and refreshing and perfect as a side or topping for burgers, hotdogs, and pulled pork. In this post I’m going to teach you how to make coleslaw with mayo and just a couple of other ingredients!

This recipe came from my dad, except that it would never be a recipe if it weren’t for me! My dad is one of those really good cooks that just wings it and everything always turns out perfect. Ask him how he made this delicious dish and you’ll get a response like, “oh it’s nothing but cabbage and mayonnaise, salt and pepper.” Yet when you try to make it, it tastes nothing like his. This has annoyed me more than once in my life. So one summer I watched him make the slaw and had him measure everything out while I wrote it down. After adding a couple of my own tweaks I now have my favorite classic coleslaw recipe! Thanks, Dad!

When it comes to coleslaw, some like it sweet and some like it savory. If you’ve tried many varieties of coleslaw in your life you probably know which one you prefer. This one is way on the savory/tangy side, which is my preference. If you love your coleslaw sweet, no problem. You’re just going to need to add more sugar.

Another thing about this coleslaw is that it’s just cabbage. There are no carrots, purple cabbage, or any other veggies. Just a simple southern coleslaw recipe with the perfect amount of flavor.

Basic Coleslaw Recipe

Like all my recipes, making this dish is simple! You can whip this up in all of 10 minutes and it contains just 7 ingredients, most of which you probably have at home right now:

  • angel hair cabbage
  • mayonnaise
  • white vinegar
  • sugar
  • celery seed
  • salt
  • pepper

How to Make Coleslaw

To make this angel hair coleslaw, you’re going to use 2 bags of angel hair cabbage (I find this at Food Lion consistently and also Walmart most of the time). I prefer the angel hair texture over bigger chunks of cabbage. When you dump all this cabbage out it is going to seem like a lot. Don’t worry! It will become much more compact once you mix in all the wet ingredients.

The key is to add the ingredients one by one, and mix after each is added. Once you mix everything you will see it is pretty soupy at the bottom. You can mix all that creamy coleslaw goodness right back in before serving. For the mayonnaise, I am a Duke’s girl all the way. If you don’t do mayo, I would love to know how this tastes with something else like a vegannaise.

This dish can be made the day before and stored covered in the refrigerator overnight. If you want to serve it right it away, just try to let it sit out for about 30 minutes to let the flavors combine a bit. I’ve also heard the question asked, “Can you freeze coleslaw?” and I’d have to say no. The mayonnaise will try to separate, making the consistency not as great as when it was fresh. However, you can store it in the refrigerator for several days .

Tangy Southern Coleslaw is a perfect quick side for warm month cookouts and potlucks. And believe it or not, due to the simplicity of this recipe, it is a low calorie coleslaw with just 84 calories per serving!

Let me know how you like it by tagging your photos #allthekingsmorsels and @allthekingsmorsels on social media.

Need a dessert for your upcoming cookout? Check out my Pig Pickin’ Cake!

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Tangy Southern Coleslaw

A simple, savory take on the basic coleslaw recipe, made with angel hair cabbage.
3 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: coleslaw, side dish
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Calories: 84kcal
Author: Kristen King

Ingredients

  • 2 16 oz bags angel hair cabbage
  • 1 tbsp salt
  • 3/4 tsp pepper
  • 1/4 cup white vinegar
  • 1/2 cup mayonnaise
  • 1 tbsp sugar (Add more sugar to taste if you prefer a sweeter coleslaw)
  • 1/2 tsp celery seed

Instructions

  • Add cabbage to a large bowl.
  • Add remaining ingredients one by one, mixing the coleslaw well after adding each ingredient.
  • Allow coleslaw to sit for at least 30 minutes before serving. Mix again to combine before serving.

Nutrition

Calories: 84kcal

Sides

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Hey there! I'm Kristen King and thanks for visiting my blog, All the King's Morsels, where I share easy, southern-inspired recipes, usually with 10 ingredients or less! Read More…

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