Sides &#8211; Tessie's Table

Serving Suggestions

Serve with burgers and hot dogs: This is the kind of pasta salad that fits perfectly beside classic cookout food. It works really well with burgers, hot dogs, and grilled sausages.
Pair with BBQ recipes: The creamy dressing balances smoky BBQ flavors really well. Try serving it with your Slow Cooker BBQ Beef Tacos or Pulled Pork.
Add it to a summer party spread: This looks great on a table with fresh fruit, chips, dips, and other easy sides. It’s especially good for 4th of July parties and summer gatherings.
Serve cold straight from the fridge: This pasta salad tastes best chilled, especially during hot weather. If it sits out for a while, just give it a quick stir before serving.
Make it part of a picnic lunch: Pack it into containers for picnics, lake days, or road trips. The flavors get even better after chilling for a bit.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store BLT Pasta Salad?

Store leftover BLT Pasta Salad in an airtight container in the refrigerator for up to 3 days. The lettuce softens over time, so it’s best eaten within the first day or two for the freshest texture. If you want to make it ahead, store the dressing separately and mix everything together closer to serving time. That helps keep the lettuce crisp.

Can I freeze BLT Pasta Salad?

This recipe is not ideal for freezing because the creamy dressing and lettuce do not thaw well.

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Tips & Tricks

Cool the pasta completely: Warm pasta can make the dressing oily and heavy. Rinsing the pasta with cold water helps stop the cooking and cool it down quickly.
Cook extra bacon: People always want more bacon in BLT Pasta Salad. Making a little extra gives you more to sprinkle on top before serving.
Add lettuce last: Mix the lettuce in right before serving so it stays crunchy and fresh instead of softening in the fridge.
Chill before serving: Letting the salad chill for about 30 minutes helps the dressing coat the pasta better and gives the flavors time to blend together.
Use plenty of salt in the pasta water: Seasoning the pasta while it cooks makes a big difference in the final flavor of the salad.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make BLT Pasta Salad ahead of time?
Yes. You can prep most of it ahead, but it’s best to add the lettuce shortly before serving so it stays crisp.
What’s the best pasta for BLT Pasta Salad?
Rotini and bowtie pasta both work really well because they hold onto the creamy dressing.
Can I use store-bought dressing?
Yes. Ranch dressing works really well if you want a quicker version.
How long does BLT Pasta Salad last in the fridge?
It’s best within 2 to 3 days, although the lettuce becomes softer over time.
Can I use turkey bacon?
Absolutely. Turkey bacon works fine if you want a lighter option.
Is this served warm or cold?
This pasta salad is meant to be served chilled.
Can I add more vegetables?
Yes. Cucumbers, avocado, red onion, or green onions all work well in this recipe.
What goes well with BLT Pasta Salad?
It pairs really well with grilled meats, BBQ recipes, burgers, sandwiches, and other summer side dishes.
Can I make this for a potluck?
Definitely. This is a really good potluck recipe because it’s easy to transport and serves a crowd.
Can I double the recipe?
Yes. This recipe doubles easily for parties and cookouts.

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BLT Pasta Salad

BLT Pasta Salad is a creamy, bacon-loaded side dish with fresh tomatoes and crisp lettuce, perfect for summer BBQs.

Course Side Dish

Cuisine American

Keyword BBQ, Party Food, Potluck, Summer

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 335kcal

Equipment

Ingredients

12 oz pasta rotini or bowtie
6 slices bacon cooked and chopped
1 cup cherry tomatoes halved
2 cups chopped romaine lettuce
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Cook pasta according to package directions, then drain and rinse with cold water.
Add cooled pasta to a large bowl.
Stir in mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper.
Add bacon and tomatoes and mix well.
Fold in lettuce just before serving to keep it fresh and crisp.
Chill for at least 30 minutes before serving.

Notes

Cool the pasta completely: Warm pasta can make the dressing oily and heavy. Rinsing the pasta with cold water helps stop the cooking and cool it down quickly.
Cook extra bacon: People always want more bacon in BLT Pasta Salad. Making a little extra gives you more to sprinkle on top before serving.
Add lettuce last: Mix the lettuce in right before serving so it stays crunchy and fresh instead of softening in the fridge.
Chill before serving: Letting the salad chill for about 30 minutes helps the dressing coat the pasta better and gives the flavors time to blend together.
Use plenty of salt in the pasta water: Seasoning the pasta while it cooks makes a big difference in the final flavor of the salad.

Nutrition

The post BLT Pasta Salad appeared first on Tessie's Table.

Potato Salad with Bacon

Therese Buchanan — Mon, 20 Apr 2026 18:55:03 +0000

If you need a go-to side for cookouts, this Potato Salad with Bacon is one you’ll make on repeat. Made with baby potatoes, it’s creamy without being too heavy, has a bit of crunch from celery, and the bacon really brings it all together.

It works really well alongside anything off the grill, and it’s especially good with recipes that have a bold sauce like my BBQ dishes. I love serving this with my homemade BBQ sauce or alongside BBQ beef for an easy summer dinner setup.

Photo Credit: Tessie’s Table.

This is one of those sides that fits just about anywhere. It’s great for summer BBQs, 4th of July spreads, potlucks, or even just a simple weeknight dinner when you want something fresh on the side.

Because it can be served chilled or slightly warm, it’s really flexible depending on what you’re making. I’ll sometimes prep it ahead and let it chill, or toss it together last minute while everything else is finishing up.

Why you’ll love this Potato Salad with Bacons

Easy to make with simple ingredients:
Everything in this recipe is easy to find and comes together without any complicated steps. It’s just boil, mix, and toss, which makes it a solid option when you’ve got other dishes going.
Balanced flavor without being too heavy:
The mix of mayo and sour cream keeps it creamy, but the lemon juice and Dijon give it a fresh, slightly tangy finish that stops it from feeling too rich.
Perfect for BBQs, parties, and make-ahead meals:
This is one of those sides that actually gets better after sitting for a bit, so it’s ideal for prepping ahead before guests arrive or bringing along to a gathering.

The Potato Salad I Always Bring to BBQs

This is the one I end up making anytime we’re having people over or heading to a get-together. It’s easy, it holds up well, and it pairs with pretty much everything.

I started making it with baby potatoes because I like how they keep their shape and don’t turn mushy. Once I added bacon and a bit of lemon to the dressing, that was it. It’s now my go-to, especially in the summer when everything revolves around easy sides and grill food.

Ingredients Needed for Potato Salad with Bacon

Baby potatoes: These hold their shape really well after boiling and give you that nice bite. A mix of colors also looks great when serving.
Bacon: Adds a salty, crispy element that balances the creaminess of the dressing.
Mayonnaise: The base of the dressing that gives it that classic potato salad texture.
Sour cream: Lightens things up a bit and adds a slight tang.
Lemon juice: Keeps the salad tasting fresh and cuts through the richness.
Dijon mustard: Adds a little depth without overpowering the other flavors.
Celery: Gives a bit of crunch so every bite isn’t soft.
Green onions: Bring a mild onion flavor that works well in cold salads.
Parsley: Freshens everything up and adds a bit of color.

How to make Potato Salad with Bacon

**For more detailed instructions, please refer to the printable recipe card below.**

Cut the baby potatoes in half or into even-sized pieces if they are larger.

Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender but still holding their shape.

Drain potatoes and let them cool slightly until warm, not hot.

Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper in a bowl.

Add the warm potatoes, celery, green onions, parsley, and most of the bacon and gently toss to coat.

Transfer to a serving bowl and top with remaining bacon and extra herbs if you like.

Variations

Loaded potato salad: Add shredded cheddar cheese and a bit of extra sour cream for a loaded baked potato feel. It makes the salad richer and more filling.
No mayo version: Swap the mayo for extra sour cream or a light vinaigrette if you want something a bit lighter. You’ll still get great flavor, just with a different texture.
Garlic herb potato salad: Mix in a bit of minced garlic and extra fresh herbs like dill or chives. This gives it more of a fresh, herb-forward flavor.
Spicy version: Add a pinch of cayenne or a spoon of chopped jalapeños for a little heat. It pairs really well with BBQ dishes.
Warm potato salad: Skip the chilling step and serve it right away while the potatoes are still warm. The dressing soaks in more and gives it a slightly different feel.

Serving Suggestions

With BBQ beef or pulled meat: This pairs perfectly with my Instant Pot Pulled Pork, Slow Cooker BBQ beef or BBQ beef tacos. The creamy texture balances out the richness of the meat and sauce.
Alongside grilled meats: Serve it with Lemon Garlic Chicken, Garlic Steak Bites, or sausages for an easy summer dinner plate.
As part of a party spread: Add it to a table with beef nachos, loaded tater tots, and other shareable dishes. It rounds everything out nicely.
With burgers and sandwiches: It works really well next to burgers or sandwiches instead of fries.
As a make-ahead side: Make it earlier in the day and let it chill until dinner. The flavor gets even better as it sits.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Potato Salad with Bacon?

Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again since the dressing can settle a bit.

Can I freeze Potato Salad with Bacon?

Freezing isn’t recommended for this one. The texture of the potatoes and dressing changes too much once thawed.

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Tips & Tricks

Don’t overcook the potatoes: Keep an eye on them while boiling. You want them tender but not falling apart so they hold up when mixed.
Dress the potatoes while warm: This helps them absorb more flavor from the dressing instead of just coating the outside.
Cook the bacon until crisp: Crispy bacon gives the best texture contrast against the soft potatoes.
Chop everything evenly: Keeping your celery and onions small helps distribute flavor in every bite.
Taste before chilling: Flavors mellow slightly in the fridge, so adjust salt and lemon before you chill it.

More Sides Ideas

Looking for more meal inspiration?

Browse my Summer ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead of time?
Yes, and it actually tastes better after a few hours in the fridge. The flavors have time to settle and blend together.
Can I use regular potatoes instead of baby potatoes?
You can, just cut them into evenly sized chunks so they cook at the same rate.
Can I serve this warm?
Yes, it works both ways. Warm gives you a softer, more comforting texture, while chilled feels fresher.
What can I use instead of sour cream?
Greek yogurt is a good swap if you want something a bit lighter with a similar tang.
How do I keep it from getting watery?
Make sure the potatoes are drained well and not too hot when mixing. Excess water can thin the dressing.
Can I add eggs?
You can if you like a more classic potato salad style. Just chop them up and mix them in gently.

Potato Salad with Bacon

This Potato Salad with Bacon is creamy, fresh, and full of flavor with crispy bacon, herbs, and a light lemon dressing.

Course Side Dish

Cuisine American

Keyword Party Food, Potluck, Summer, Summer Salad

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 357kcal

Equipment

Ingredients

2 pounds mixed baby potatoes red, yellow, purple, halved or quartered
6 slices bacon cooked and crumbled
½ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
2 celery stalks diced
¼ cup green onions sliced
2 tablespoons fresh parsley chopped

Instructions

Cut the baby potatoes in half or into even-sized pieces if they are larger.
Add potatoes to a large pot and cover with cold salted water. Bring to a boil and cook for 12–15 minutes, until fork tender but still holding their shape.
Drain potatoes and let them cool slightly until warm, not hot.
In a large bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper.
Add the warm potatoes and gently toss so they are lightly coated.
Stir in celery, green onions, parsley, and most of the bacon, reserving some for topping.
Transfer to a serving bowl and top with remaining bacon and a sprinkle of extra green onions or parsley.
Chill for at least 1 hour before serving, or serve slightly warm if preferred.

Video

Notes

Don’t overcook the potatoes: Keep an eye on them while boiling. You want them tender but not falling apart so they hold up when mixed.

Dress the potatoes while warm: This helps them absorb more flavor from the dressing instead of just coating the outside.

Cook the bacon until crisp: Crispy bacon gives the best texture contrast against the soft potatoes.

Chop everything evenly: Keeping your celery and onions small helps distribute flavor in every bite.

Taste before chilling: Flavors mellow slightly in the fridge, so adjust salt and lemon before you chill it.

Nutrition

The post Potato Salad with Bacon appeared first on Tessie's Table.

Easy Easter Brunch and Dinner Recipes

Therese Buchanan — Mon, 30 Mar 2026 14:55:45 +0000

Easter is one of those holidays where you want the food to feel special, but you don’t want to spend the whole day in the kitchen. This collection of Easy Easter Brunch and Dinner Recipes is all about keeping things simple while still putting together a table that feels like a proper celebration. You’ll find a mix of easy mains, make-ahead sides, and desserts that are perfect for serving a crowd without the stress.

1. Rack Of Lamb

Photo Credit: Tessie’s Table.

Rack of lamb sounds intimidating, but this recipe proves it really isn’t. A quick sear, a simple crust of Dijon, garlic, and fresh herbs, and the oven does the rest without much babysitting. It’s the kind of impressive centerpiece that looks like you put in way more effort than you actually did.

2. Lemon Garlic Chicken Thighs

If you want a main that feels bright and fresh without a lot of effort, these are the ones to make. The lemon and garlic give the chicken a clean, zesty flavor that works really well for a spring dinner. They come out juicy every time, and the crispy skin makes them feel a little more special without any extra work.

3. Air Fryer Sweet Chili Salmon

This one is perfect if you want something lighter on the Easter table that still feels a little elevated. The sweet chili glaze gives it a sticky, glossy finish and a flavor that always surprises people in the best way. It’s ready in under ten minutes, which makes it a great option when you’ve already got a lot going on in the kitchen.

4. Slow Cooker Mississippi Pot Roast

This is the one I make when I want a hearty, crowd-pleasing centerpiece that basically takes care of itself. Five ingredients, one slow cooker, and you end up with the most tender, flavorful beef that pairs perfectly with mashed potatoes. It’s rich, comforting, and makes great leftovers the next day too.

5. Baked Spinach Artichoke Dip

This Baked Spinach Artichoke Dip is the kind of appetizer that disappears before you even sit down, so make a double batch. It comes together easily, bakes up hot and bubbly, and gives guests something warm to snack on while the rest of the meal comes together. It’s one of those crowd-pleasers that fits right into a holiday spread without adding any stress to your day.

6. Cheesy Green Beans

These Cheesy Green Beans are the kind of side dish that quietly steals the show at the holiday table. Tender green beans cooked in one pan with crispy bacon, butter, garlic, and a blend of melty cheeses — it’s rich, savory, and the kind of thing people go back for seconds of without even thinking about it. If you’re looking for something a little more exciting than the usual green bean casserole, this is your answer.

7. Brioche Buns

These Brioche Buns are the kind of thing that makes your whole Easter spread feel a little more homemade and special without actually being that complicated. The recipe skips the traditional step of proofing the yeast separately and just mixes it straight into the dry ingredients, which saves time and makes the whole process a lot more approachable. You end up with soft, buttery, bakery-style buns that are perfect for pulling apart at the table or piling high with whatever you’re serving.

8. Carrot Cake Cookies

These are a really fun addition to an Easter dessert spread if you want something that isn’t all chocolate. You get all the warm spice and carrot flavor of a classic carrot cake in a soft, easy-to-grab cookie with a cream cheese swirl right on top. They balance out the heavier chocolate desserts and always go faster than I expect.

9. Cadbury Egg Brownies

These are a staple on my Easter dessert tray every single year. You get a rich, fudgy brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture. Simple to make, easy to slice and serve, and they always disappear quickly.

10. Crockpot Easter Candy Clusters

When the oven is already busy, this is the one I reach for. Everything melts together in the slow cooker, you scoop and let them set, and that’s it. They’re colorful, chocolatey, and perfect for setting out on the counter so people can grab one throughout the day.

11. No-Bake Biscoff Cheesecake

This is my go-to make-ahead dessert when I want something that looks impressive without any stress on the day. The cookie butter filling is smooth and rich, the Biscoff crust holds everything together beautifully, and it sets up overnight in the fridge so it’s ready to go when you need it. It always gets attention on the table.

12. Cadbury Egg Brownie Cookies

These sit right in between a brownie and a cookie, which is exactly why they work so well for Easter. You get that crackly top, soft fudgy center, and little pockets of Cadbury mini egg throughout. They’re great to have sitting out alongside the brownies because people can just grab one without needing anything sliced.

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The post Easy Easter Brunch and Dinner Recipes appeared first on Tessie's Table.

Homemade BBQ Sauce

Therese Buchanan — Sun, 22 Mar 2026 16:32:06 +0000

If you’ve ever wanted a simple homemade BBQ sauce that actually tastes better than store-bought, this one is it. It’s rich, a little tangy, slightly sweet, and has just enough smokiness to make it perfect for everything from ribs to shredded beef.

Photo Credit: Tessie’s Table

This homemade BBQ sauce recipe is one of those staples you’ll end up making on repeat. It uses pantry ingredients you probably already have and comes together in under 20 minutes on the stovetop.

It’s perfect for brushing onto grilled meats, mixing into slow cooker recipes, or even using as a dipping sauce. If you’re making something like shredded beef or pulled pork, this sauce works beautifully stirred right in. It would be especially good with your Slow Cooker BBQ beef or BBQ beef tacos.

Why you’ll love this Homemade BBQ Sauce

Quick and easy:
You can make this BBQ sauce in one saucepan in about 15–20 minutes. No complicated steps, just stir, simmer, and you’re done.
Balanced flavor:
This sauce hits all the right notes. It’s sweet from brown sugar, tangy from vinegar, and has a little smoky depth that makes it taste like it’s been cooking all day.
Super versatile:
Use it for grilling, slow cooking, dipping, or even drizzling over loaded tater tots or baked potatoes. It works with chicken, beef, pork, and more.

Easy BBQ Recipes for Summer Parties and Game Day

If you’re making this homemade BBQ sauce, it’s perfect for summer cookouts, game day spreads, or anytime you’re feeding a group. It works really well mixed into pulled pork, drizzled over loaded fries, or served alongside your favorite party snacks.

If you’re looking for ideas, try it with my BBQ beef, loaded tater tots, or beef nachos. These are the kinds of easy, shareable recipes that always go fast at gatherings and are great to prep ahead.

Ingredients Needed for Homemade BBQ Sauce

Ketchup – The base of the sauce. It gives sweetness, body, and that classic BBQ flavor.
Brown sugar – Adds sweetness and helps create that rich, slightly sticky texture.
Apple cider vinegar – Brings tanginess and balances out the sweetness.
Worcestershire sauce – Adds depth and a slightly savory note.
Yellow mustard – Gives a subtle tang and rounds out the flavor.
Smoked paprika – Adds that smoky BBQ flavor without needing a grill.
Garlic powder – For a mild, savory kick.
Onion powder – Adds extra depth and a bit of sweetness.
Salt – Enhances all the flavors.
Black pepper – Adds a little bite.
Water – Helps thin the sauce to your desired consistency.

Variations

Spicy BBQ sauce: Add a pinch of cayenne pepper or a few dashes of hot sauce. This gives it a nice kick without overpowering the base flavor.
Honey BBQ sauce: Swap part of the brown sugar for honey. It adds a slightly different sweetness and a smoother finish.
Smokier version: Add a drop or two of liquid smoke along with the smoked paprika. A little goes a long way here.
Bourbon BBQ sauce: Stir in a splash of bourbon and let it simmer for a few extra minutes so the alcohol cooks off. It adds a deeper, richer flavor.
Less sweet version: Reduce the brown sugar slightly and add a bit more vinegar for a sharper, tangier sauce.

Serving Suggestions

Brush onto grilled chicken: Use it during the last few minutes of grilling so it caramelizes slightly without burning.
Mix into shredded beef or pork: Stir it through my Slow Cooker BBQ Beef for an easy, flavorful filling for tacos or sandwiches.
Serve as a dipping sauce: It’s great with chicken tenders, fries, or onion rings.
Drizzle over loaded baked potatoes: Add it over potatoes with cheese, sour cream, and BBQ Pulled Pork for an easy dinner.
Use on burgers: Spread it on buns or mix into ground beef for extra flavor.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Homemade BBQ Sauce?

Store the BBQ sauce in an airtight container or jar in the fridge for up to one week. The flavor actually gets better after a day or two as everything blends together.

Can I freeze Homemade BBQ Sauce?

You can also freeze it in small portions for up to 3 months. Let it thaw in the fridge overnight and give it a good stir before using.

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Tips & Tricks

Let it simmer, don’t rush it: Giving the sauce time to simmer helps all the flavors come together and slightly thickens the texture.
Taste at the end: Everyone’s preference is different, so adjust sweetness, tang, or spice before serving.
Don’t overdo the liquid smoke: If you’re using it, start with a very small amount. Too much can overpower the sauce quickly.
Use a whisk for a smooth sauce: This helps break everything up and gives you a nice, even consistency.
Double the batch: This sauce keeps well, so it’s worth making extra to have on hand for the week.

Easy Dinner Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I make this BBQ sauce ahead of time?
Yes, and it actually tastes even better after sitting for a day in the fridge. The flavors have more time to develop.
Can I make it thicker?
Let it simmer a little longer to reduce, or use slightly less water.
Can I make it thinner?
Just add a splash of water until it reaches your preferred consistency.
Can I use tomato sauce instead of ketchup?
You can, but you’ll need to adjust the sweetness and seasoning since ketchup already has sugar and flavor built in.
Can I use this in a slow cooker?
Yes, it works great mixed into slow cooker chicken, beef, or pork.
How long does it last in the fridge?
About one week when stored in an airtight container.
Can I can this BBQ sauce?
This recipe isn’t tested for canning, so it’s best to store it in the fridge or freezer.

Homemade BBQ Sauce

Homemade BBQ Sauce is sweet, tangy, and smoky with simple pantry ingredients. Perfect for chicken, ribs, and slow cooker meals.

Course Dressing, Side Dish

Cuisine American

Keyword Kid Friendly, Party Food, Summer

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 152kcal

Equipment

Ingredients

2 cups ketchup
¾ cup brown sugar packed
¼ cup apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon yellow mustard
2 teaspoon smoked paprika
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
½ cup water

Instructions

Add all ingredients to a medium saucepan.
Stir until everything is well combined.
Place over medium heat and bring to a gentle simmer.
Reduce heat to low and let simmer for 10–15 minutes, stirring occasionally.
Remove from heat and let cool slightly.
Taste and adjust seasoning if needed, then store or use as desired.

Notes

***Notes***

-Let it simmer, don’t rush it:
Giving the sauce time to simmer helps all the flavors come together and slightly thickens the texture.

-Taste at the end:
Everyone’s preference is different, so adjust sweetness, tang, or spice before serving.

-Don’t overdo the liquid smoke:
If you’re using it, start with a very small amount. Too much can overpower the sauce quickly.

-Use a whisk for a smooth sauce:
This helps break everything up and gives you a nice, even consistency.

-Double the batch:
This sauce keeps well, so it’s worth making extra to have on hand for the week.

Nutrition

The post Homemade BBQ Sauce appeared first on Tessie's Table.

Perfect Baked Potatoes

Therese Buchanan — Mon, 01 Dec 2025 20:57:40 +0000

These baked potatoes come out with crisp, golden skin and a soft, fluffy center. Starting in the microwave speeds things up without compromising texture, and finishing them in the oven gives you that satisfying skin that’s perfect for cracking open and loading with butter, sour cream, or your favorite toppings.

Photo Credit: Tessie’s Table.

Baked potatoes are one of those things that never go out of style. This method makes them weeknight-friendly but still gives you the texture you’d expect from an oven-baked version. They’re simple to prep and can swing from side dish to full meal depending on what you put on top.
If you’re short on time and want an even quicker version, check out my Air Fryer Baked Potato recipe. It’s fast and still gives you that crispy skin.

Why you’ll love these Perfect Baked Potatoes

Crispy Skin Without the Wait:
Starting the potato in the microwave softens the inside quickly, and the oven gives it that golden, slightly crunchy skin that’s perfect for slicing open and loading up.
Perfectly Fluffy Every Time:
This method helps avoid overbaked or uneven potatoes. The inside stays moist and soft without drying out, and there’s no need to wrap them in foil or babysit them.
Customizable for Any Topping:
Keep it classic with sour cream and chives, or go bold with baked beans and cheese, tuna mayo, or Sloppy Joe Baked Potato. I’ll be linking to all of those soon!

Let’s Get Crispy: Why I Always Start with the Microwave

I used to wait the full hour for oven-baked potatoes to cook, until I realized that the microwave isn’t cheating, it’s just smart. A few minutes gets the inside tender, then a blast in the oven gives you that skin that actually cracks when you press it. No soggy foil-wrapped potatoes here.

Ingredients Needed for the Perfect Baked Potatoes

Russet Potatoes: These are the best for baking because they’re high in starch and give a fluffy center. Skip waxy potatoes like Yukon Gold or red potatoes. They won’t give you the same texture.
Olive Oil: Brushed on the skin before baking, it helps create a crispy texture and adds flavor.
Salt and Pepper: A sprinkle before baking seasons the skin so it’s actually worth eating. I like coarse sea salt or kosher salt for a little crunch.
Garlic Powder: Optional, but gives the skin an extra layer of flavor.
Optional Toppings: Think butter, sour cream, green onions, shredded cheese, or check out the loaded topping recipes I’ll be linking to soon.

How to make Perfect Baked Potatoes

**For more detailed instructions, please refer to the printable recipe card below.**

Wash and scrub the potatoes, then prick each potato all over with a fork to allow steam to escape.

Microwave for 10-12 minutes, flipping halfway through. Then brush each potato with olive oil.

Sprinkle with salt, pepper, and garlic powder.

Bake in the oven at 425°F for 30 to 40 minutes until the skin is crisp. Top with your favorite toppings.

Variations

Garlic and Herb Baked Potatoes: Add dried parsley and a pinch of oregano to the skin before baking. It gives the potato a savory, herby flavor that pairs well with just butter or a drizzle of sour cream.
Baked Potato with Baked Beans and Cheese: Use this as your base, then pile on warm baked beans and shredded cheddar. It’s cozy, filling, and such a classic if you grew up in the UK. I’ll be linking my full Baked Beans and Cheese Baked Potato recipe soon.
Sloppy Joe Baked Potato: Top the finished potato with leftover sloppy joe mix and a sprinkle of cheese. It’s hearty and a great way to use up leftovers. Try my Sloppy Joe Baked Potato recipe and let me know what you think.
Mini Baked Potatoes: Use smaller russet or gold potatoes and reduce the bake time. These make great appetizers or meal prep sides for the week.

Serving Suggestions

Serve with Soup: Baked potatoes go so well with a cozy bowl of Soup. Try it with tomato soup, creamy mushroom, or even Chicken chili for a hearty combo that feels like comfort food without much effort.
As a Side to Grilled Meat: These are perfect alongside Garlic Butter Steak Bites, Chicken, or Sausage Casserole. They soak up juices from grilled mains and give you something carby and satisfying on the plate.
Build a Baked Potato Bar: Great for casual dinners or gatherings. Set out toppings like butter, sour cream, chives, cheese, tuna, baked beans, or bacon bits and let everyone build their own.
Topped with Turkey Meatballs: This is a great way to turn a side dish into a full meal. Spoon over some leftover Turkey Meatball Casserole and a sprinkle of cheese for a quick and filling dinner.
Tuna Mayo Baked Potato: Perfect for lunch or a light dinner. Scoop out the center slightly and fill with creamy tuna mayo and sweetcorn. My Tuna Mayo Baked Potato post (coming next week) will walk you through it.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store these Perfect Baked Potatoes?

Let the baked potatoes cool completely before storing. Wrap in foil or place in an airtight container and refrigerate for up to 4 days. To reheat, place in the oven at 350°F for 15 minutes or pop in the microwave. If you want the skin to stay crisp, the oven or air fryer is a better choice.

Can I freeze these Perfect Baked Potatoes?

You can freeze baked potatoes, but the texture does change a little. Wrap them tightly in foil and place in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before reheating. If you’re freezing a batch, try to freeze them plain. No toppings or fillings.

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Tips & Tricks

Use the Microwave to Save Time: You’re not sacrificing texture here. Microwaving softens the inside, and baking finishes the outside. No one will know you didn’t bake them the full hour.
Don’t Wrap in Foil: Wrapping the potatoes in foil steams the skin and leaves it soft. If you want that classic crispy skin, leave them uncovered in the oven.
Prick the Skin First: This helps steam escape and prevents your potato from splitting open. It’s a simple step but makes a big difference in how evenly the potato cooks.
Use the Right Potatoes: Russet potatoes are best for baking because they’re starchy and fluffy. Waxy potatoes like Yukon Gold won’t give you the same interior texture.
Test Doneness with a Fork: A perfectly baked potato should have a skin that gives a little resistance and a soft center you can easily poke through. If your fork glides in without much push, it’s ready.

More Potato Favorites

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Do I need to wrap the potatoes in foil before baking?
No, and actually it’s better not to. Wrapping in foil traps steam and gives you soft, leathery skin. Leaving them unwrapped lets the skin dry out and crisp up in the oven, which is exactly what you want.
Why use the microwave at all. Can I just bake them the full time?
You can bake them the traditional way for an hour, but starting with the microwave speeds things up and still gives you great texture. It’s especially helpful on busy nights.
Can I use this method for sweet potatoes?
Yes, the method works well for sweet potatoes too. Just microwave them for about 4 minutes to start, then bake for 20 to 30 minutes, depending on size. Keep in mind the skin won’t get quite as crisp as with russets.
How do I keep the skin crispy after baking?
Don’t wrap the potatoes or store them while hot. Let them cool completely before storing, and reheat them in the oven or air fryer rather than the microwave to get the skin crisp again.
Is garlic powder necessary?
Not at all! It just adds an extra layer of flavor to the skin. You can skip it entirely, or try something else like smoked paprika or onion powder if you want a different flavor profile.
What’s the best way to reheat leftovers?
The air fryer or oven is your best bet for keeping the texture. Reheat at 350°F for about 8–10 minutes. If you’re in a hurry, you can use the microwave, but the skin will soften.
Do I need to flip the potato in the oven?
It’s not required, but flipping it halfway through can help the skin crisp up more evenly, especially if it’s resting on a tray instead of directly on the rack.
Can I prep them ahead of time?
Yes, you can microwave them earlier in the day and keep them in the fridge. When you’re ready, oil and season them, then finish in the oven. It’s a great trick for weeknight dinners.
Can I bake multiple potatoes at once?
Absolutely. Just make sure they’re roughly the same size so they cook evenly. If your oven or microwave is small, you may need to rotate them or give them a little extra time.
How do I pick the best potato at the store?
Look for firm russet potatoes with no green spots, sprouts, or soft patches. Medium to large ones are best for stuffing or topping.

Perfect Baked Potatoes

Make the perfect baked potatoes using the microwave to speed things up, then finish in the oven for crispy skin and a fluffy center.

Course Side Dish

Cuisine American

Keyword Classic, Comfort Food, Easy, Family Friendly, Microwave

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 236kcal

Equipment

Baking dish
Microwave-safe plate
Pastry brush
Fork

Ingredients

4 Russet potatoes
2 tbls Olive oil
2 tsp Salt
1 tsp Black pepper
2 tsp Garlic powder

Optional Toppings

Sour cream green onions, butter (optional for serving)

Instructions

Wash and dry the potatoes, then prick a few times with a fork.
Microwave on a microwave-safe plate for 5 to 6 minutes, flipping halfway.
Brush each one with olive oil and sprinkle with salt, pepper, and garlic powder.
Place on a baking tray and bake at 425°F for 30 to 40 minutes until the skin is crisp and the inside is soft.
Slice open and top with sour cream, green onions, or anything you like.

Nutrition

The post Perfect Baked Potatoes appeared first on Tessie's Table.

Baked Spinach Artichoke Dip

Therese Buchanan — Mon, 24 Nov 2025 13:28:48 +0000

Baked Spinach Artichoke Dip is one of those easy appetizers that fits right into the holiday season, especially when you need something warm and cheesy for Christmas, New Year’s, or even gameday! It pairs beautifully with other party favorites like my Smoked Salmon Appetizer and my Christmas Tree Charcuterie Board, so it’s a great one to keep in your back pocket.

Photo Credit: Tessie’s Table.

This baked spinach artichoke dip works for any holiday spread because it’s simple to prep and bakes into a nice bubbly dish you can serve right out of the oven. I love putting this out alongside my Slow Cooker Cranberry Meatballs or my Sausage Roll Wreath so guests can nibble on a mix of warm appetizers. If you enjoy hosting, this also fits perfectly with drinks like my Cinnamon Old Fashioned Cocktail.

Why you’ll love this Baked Spinach Artichoke Dip

Easy holiday appetizer:
This Baked Spinach Artichoke Dip is quick to mix in one bowl and goes straight into the oven. It works well when you’re juggling lots of dishes or entertaining guests.
Crowd friendly flavor:
It is perfect for gameday parties. It has cream cheese, parmesan, mozzarella, garlic, and artichokes, so every bite is creamy and savory. It also fits right in with other finger foods like my Buffalo Chicken Balls, Honey Garlic Chicken Wings, and my Smoked Salmon Appetizer
Perfect for Christmas and New Year’s gatherings:
This dip sits well on a buffet table and tastes great warm or at room temperature. It’s also ideal to pair with fun holiday drinks or with dessert-style party treats like my Eggnog Pudding Shots.

Baked Spinach Artichoke Dips For Every Party!

In Ireland, “party food” basically meant ham sandwiches and crisps (chips), so discovering warm dips in America was a pleasant upgrade. This spinach artichoke dip quickly became a staple for me. Christmas, New Year’s, Super Bowl, random Saturdays… it fits them all. It never lasts long, so make a double batch!

Ingredients Needed for Baked Spinach Artichoke Dip

Cream cheese: This gives the dip its creamy structure. Go for full fat so it bakes evenly and holds its texture. If it’s cold, it’s harder to mix, so letting it soften on the counter makes life easier.
Sour cream: This lightens the cream cheese and brings a little tang so the dip doesn’t taste heavy. Greek yogurt works if you need a swap, but sour cream gives the most traditional flavor.
Mayonnaise: This helps everything blend smoothly and gives the dip great flavor. Any regular mayo is fine. I wouldn’t go for light mayo because it can make the mixture a bit watery.
Mozzarella: This melts into those stretchy, cheesy pulls we all love. Freshly shredded mozzarella melts nicer, but pre-shredded works too for quick prep.
Parmesan: Adds sharper, saltier flavor. Freshly grated gives the dip a smoother texture, but the bagged stuff will still taste good.
Artichoke hearts: They add gentle tang and extra texture. Canned or jarred both work as long as you drain them well so the dip doesn’t end up watery.
Frozen spinach: Thaw it completely and squeeze it dry. If there is too much moisture, the dip won’t bake thick and creamy. A handful of fresh spinach can work too, but sauté it first so it softens.
Garlic: Adds depth and warmth. Fresh garlic gives the most flavor, but jarred minced garlic works fine if that’s what you have.
Salt and pepper: Season the whole dip and bring out the cheese flavor. You don’t need much because the parmesan already has salt.
Onion powder: Adds mellow onion flavor without the texture of raw onion. It blends easily and keeps the dip smooth.
Red pepper flakes: Optional but great for a subtle kick. Add a pinch or skip it depending on the crowd.

How to make Baked Spinach Artichoke Dip

**For more detailed instructions, please refer to the printable recipe card below.**

Stir the cream cheese, sour cream, and mayonnaise until smooth.

Add the cheeses, artichokes, spinach, garlic, and seasonings.

Spoon the mixture into a baking dish and add cheese on top.

Bake until the dip is hot and lightly golden at the edges.

Variations

Extra Cheesy Spinach Artichoke Dip: Just add more mozzarella or parmesan and it turns into a thicker, stretchier dip. It works great with bread slices or anything sturdy enough to scoop a big bite.
Jalapeño Spinach Artichoke Dip: Mix in some diced jalapeños for a little heat. It gives the dip a fun kick. It is great for Super Bowl parties or game day spreads when you want something with a bit more personality.
Bacon Spinach Artichoke Dip: Crumble in some cooked bacon and sprinkle a little on top. The salty crunch with the creamy dip is always a hit at holiday parties.
Roasted Garlic Version: Use roasted garlic instead of raw if you want a softer, sweeter garlic flavor. It blends right into the cheese and gives the dip a mellow finish.
Artichoke Parmesan Dip: Add extra artichokes and parmesan for a sharper, tangier flavor. It’s a good option if you want something a bit bolder to serve with toasted baguette slices.

Serving Suggestions

Toasted baguette slices: They soak up the warm dip nicely and make the whole thing feel a bit more special without adding extra work.
Crackers and pretzels: Easy, quick, and everyone always grabs a handful. Pretzels are great with this one because of the salty crunch.
Fresh veggies: Celery, carrots, cucumbers, and peppers work well if you want a lighter scoop option on the table.
Holiday appetizer board: Add this next to your Smoked Salmon Appetizer or Sausage Roll Wreath so you have a mix of hot and cold bites.
Game day spread: Put it out with Buffalo Chicken Balls or Honey Garlic Chicken Wings. It gives people a warm option between the spicy snacks.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Baked Spinach Artichoke Dip?

Store leftovers in the fridge for up to three days. The oven is the best way to reheat it so the cheese melts evenly again.

Can I freeze Baked Spinach Artichoke Dip?

I don’t recommend freezing the baked dip because dairy can separate. If you want to prep ahead, mix the dip and chill it unbaked, then bake it fresh.

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Tips & Tricks

Squeeze the spinach well: This stops the dip from turning watery. It takes a minute but makes a big difference.
Use softened cream cheese: It blends faster and keeps the dip smooth instead of lumpy.
Freshly grated cheese melts better: If you can, grate your own parmesan and mozzarella. It melts smoother and gives the dip better flavor.
Bake in a shallow dish: Something like THIS works great. More edges get golden, and it’s easier to scoop.
Let the dip rest a few minutes: This helps it thicken slightly so it’s easier to serve.

More Easy Appetizers

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead?
Yes, mix it and keep it in the fridge unbaked. Bake it when you need it.
Can I use fresh spinach?
Yes, just cook it down first and squeeze it dry so the dip doesn’t get watery.
Can I lighten it up?
You can swap in light sour cream, but keep the cream cheese full fat so the texture stays the same.
How do I reheat it?
Pop it back in the oven until warm. It reheats better than microwaving.
Can I skip the artichokes?
Sure, just use more spinach or add roasted peppers instead.
Can I add protein?
Bacon or shredded chicken both work well if you want it a bit heartier.
How long can it sit out?
About two hours is fine. If you want it warm longer, use a small slow cooker.
Good holiday pairings?
It works next to your Slow Cooker Cranberry Meatballs or Sausage Roll Wreath.
Good game day pairings?
Serve it with your Sweet and Sour Meatballs, Honey Garlic Chicken Wings, or Butter Garlic Steak Bites.

Baked Spinach Artichoke Dip

Warm, cheesy spinach artichoke dip baked until bubbly and golden. Easy, creamy, and perfect for parties or snacking.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Celebration, Holidays, Party Food

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 450kcal

Equipment

Ingredients

8 oz cream cheese softened
1 cup sour cream
1 cup mayonnaise
1½ cup shredded mozzarella Keep ½ cup for the top.
1 cup grated parmesan
1 can 14 oz artichoke hearts, drained and chopped
1 cup frozen chopped spinach thawed and squeezed dry
2 cloves garlic minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes optional

Instructions

Stir the cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
Add 1 cup of mozzarella, parmesan, artichokes, spinach, garlic, salt, pepper, onion powder, and red pepper flakes.
Mix everything together until the dip looks evenly combined.
Spoon the dip into a baking dish and smooth out the top.
Sprinkle the remaing cheese on top.
Bake at 350°F for 25 minutes or until hot and lightly golden at the edges.
Let it rest for a few minutes before serving with bread, crackers, or tortilla chips.

Nutrition

The post Baked Spinach Artichoke Dip appeared first on Tessie's Table.

Sourdough Stuffing

Therese Buchanan — Mon, 06 Oct 2025 19:59:13 +0000

This Sourdough Stuffing is loaded with sausage, herbs, and golden sourdough bread cubes that bake up crisp on the outside and soft inside. It’s everything you want in a holiday side dish. The sausage adds flavor, the herbs make the kitchen smell amazing. It’s a classic holiday side that brings everyone back for seconds.

Photo Credit: Tessie’s Table.

Sourdough Stuffing with sausage and herbs is my favorite thing to make for Thanksgiving or Christmas dinner. It’s great with Glazed Ham With Roasted Carrots or a roast turkey, and it fits right in with sides like Cheesy Green Beans or Southern Broccoli Casserole. I love that it can be prepped the day before, then baked while everything else finishes up. That kind of timing is priceless when you have a busy kitchen to manage.

Why you’ll love this Sourdough Stuffing

Big flavor:
Fresh herbs, sausage, and toasted sourdough make every bite taste like the holidays.
Easy to prep ahead:
You can get it all ready the night before, pop it in the fridge, and bake it the next day.
Flexible:
Leave out the sausage for a vegetarian version, or switch up the bread and herbs to use what you have.

Sourdough Stuffing for the Holidays

Stuffing back home in Ireland was always a bit different from what I make now. My mam used to mix in mashed potatoes, breadcrumbs, and sausage along with other ingredients, so it was soft, hearty, and full of flavor. After moving to the U.S., I couldn’t quite recreate that version, so I started experimenting with baked dressings. Once I tried sourdough, I was hooked. The crispy edges, the sausage, and all those herbs make this one a favorite at our table here in Atlanta. It fills the house with that unmistakable holiday smell that just makes you smile.

Ingredients Needed for Sourdough Stuffing

Sourdough bread: Gives the stuffing that tangy flavor and a good texture so it doesn’t go soggy.
Olive oil: Helps toast the bread evenly in the oven.
Butter: Adds flavor and richness when cooking the vegetables.
Onion and celery: The classic mix that gives stuffing its traditional taste.
Breakfast sausage: Brings in a little saltiness and extra flavor.
Garlic: Adds a nice bit of sharpness to balance out the richness.
Fresh herbs: Parsley, sage, rosemary, and thyme give this that classic holiday aroma.
Poultry seasoning: Brings all the flavors together.
Chicken broth: Keeps the bread moist and flavorful.
Eggs: Help bind everything so it holds together while baking.

How to make Sourdough Stuffing

**For more detailed instructions, please refer to the printable recipe card below.**

Spread the sourdough bread cubes on the pan. Drizzle with olive oil and season with salt and pepper. Bake for 20 to 30 minutes.

Melt butter in a large skillet over medium heat. Add the onions and celery and cook until softened.

Add the sausage and cook until browned.

Stir in the garlic, herbs, poultry seasoning, salt, and pepper.

In a bowl, whisk together the chicken broth and eggs.

Combine the sausage mixture with the eggs in a large bowl.

Add the bread and stir gently to coat.

Pour everything into the baking dish and bake for 45 minutes, until golden on top.

Variations

No sausage: Skip it and you’ll still have plenty of flavor from the herbs and butter.
Different sausage: Try mild or spicy Italian for something new, or chicken sausage for a lighter version.
Switch the bread: Use French bread, country bread, or cornbread if you prefer.
Add a touch of sweet: Toss in some dried cranberries or chopped apples before baking.
Add crunch: Stir in toasted pecans or walnuts for texture.

Serving Suggestions

Classic holiday meal: Serve with Glazed Ham with Roasted Carrots, Baked Ham or turkey for Thanksgiving or Christmas dinner.
Full side dish spread: It pairs perfectly with Cheesy Green Beans, Maple Roasted Sweet Potatoes, or Southern Broccoli Casserole.
Casual weeknight dinner: Works great with Roast Chicken and a salad.
Breakfast idea: Reheat leftovers and top them with a fried egg.
Sweet ending: Finish the meal with Classic Pumpkin Pie, No-Bake Pumpkin Cheesecake Bars, or Pumpkin Pie Cheesecake Cups I have more Sweet Pumpkin Recipes here – Sweet Pumpkin Recipes To Try This Fall

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Sourdough Stuffing?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warm and crisp again.

Can I freeze Sourdough Stuffing?

Yes. Let it cool, wrap it tightly in foil, and freeze it for up to 2 months. Reheat from frozen, covered with foil, until heated through, then uncover for the last few minutes to crisp the top.

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Tips & Tricks

Dry out the bread really well: This part makes or breaks good stuffing. If the bread’s still soft, it’ll turn soggy instead of holding its shape. Bake it until it’s crisp and dry all the way through.
Use good broth: Since the broth soaks into every piece of bread, pick one that tastes great on its own. A rich chicken or turkey broth gives the stuffing that classic holiday flavor.
Let the sausage brown properly: Don’t rush this step. You want those little browned bits in the pan because they add so much flavor once you mix everything together.
Go easy when mixing: Stir just enough to coat the bread with the broth and sausage mixture. Too much stirring can make the texture heavy instead of fluffy.
Make it ahead of time: Assemble the stuffing a day early, cover it, and keep it in the fridge. When you’re ready, bake it straight from the fridge so it’s hot and ready when the rest of dinner comes together.
Add herbs on top after baking: A sprinkle of fresh herbs when it comes out of the oven makes it look beautiful and gives a little pop of flavor.

More Easy Sides

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make it vegetarian?
Yes, just leave out the sausage and use vegetable broth instead of chicken. It’s still full of flavor from the herbs and butter.
Can I use dried herbs instead of fresh?
You can. Use about one-third of the amount since dried herbs are stronger.
Can I add mushrooms?
Yes, sauté them with the onions and celery first so they cook down and add flavor. They’re a great addition to this stuffing.
Can I use sourdough sandwich bread?
Yes, just toast it a little longer since it’s softer than bakery sourdough. That helps it stay firm when mixed with the broth.
Can I prepare it ahead of time?
You can make it the day before, cover it, and refrigerate overnight. Bake straight from the fridge when you’re ready.
How do I make it crispier on top?
Bake it uncovered for the full time and let it go a few extra minutes at the end. The edges will turn golden and crunchy.
What sausage works best?
Breakfast sausage is classic, but mild Italian adds a nice twist. You can also use chicken sausage if you prefer something lighter.
Is this stuffing or dressing?
Technically it’s dressing since it’s baked in a dish, but most people still call it stuffing. Either way, it’s delicious.

Sourdough Stuffing

Sourdough Stuffing with sausage and herbs is a flavorful holiday side dish baked until golden and crisp. A perfect side for Thanksgiving or Christmas.

Course Dressing, Side Dish

Cuisine American

Keyword Christmas, Comfort Food, Family Friendly, Thanksgiving

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 342kcal

Equipment

Ingredients

1 pound sourdough bread cut or torn into 1-inch pieces (about 10 cups)
1-2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
4 Tablespoons unsalted butter
1 large onion diced
2 cups celery diced
1 pound breakfast sausage
2 cloves garlic minced
2 Tablespoons fresh parsley chopped (or 1 Tablespoon dried)
1 Tablespoon fresh sage chopped (or 1 teaspoon dried)
1 Tablespoon fresh rosemary chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 Tablespoon poultry seasoning
1 teaspoon salt
½ teaspoon black pepper
3 cups chicken broth
2 large eggs beaten

Instructions

Preheat your oven to 300°F.
Line a rimmed baking sheet with parchment paper. Place cubed sourdough bread onto the baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes until crunchy and lightly browned. Let cool.
Increase oven temperature to 350°F.
In a large skillet, melt 4 tablespoons butter over medium heat. Add onions and celery. Cook until softened, about 8 minutes. Add sausage to the pan and cook until the meat is no longer pink, breaking up the meat with a spatula. Add the garlic, parsley, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir to combine. Transfer to a large bowl to cool.
In a medium bowl, whisk together chicken broth and eggs. Pour broth over the cooked onion mixture and stir to combine. Add the bread cubes. Gently stir to coat each piece of bread, allowing the bread to soak up the liquid.
Pour mixture into a buttered 9×13-inch dish. Bake on the middle rack for 45 minutes or until golden on top. Garnish with chopped herbs.

Nutrition

The post Sourdough Stuffing appeared first on Tessie's Table.

Cheesy Green Beans

Therese Buchanan — Wed, 01 Oct 2025 18:33:00 +0000

These cheesy green beans with garlic and bacon are a quick one-pan side dish that’s perfect for both weeknight dinners and holidays like Thanksgiving or Christmas. Tender green beans are cooked with crispy bacon, butter, garlic, and a blend of melty cheeses for a savory bite everyone will want seconds of.

Photo Credit: Tessie’s Table.

Cheesy green beans are one of those sides that fit into almost any menu. They’re easy enough to whip up on a weeknight but special enough to serve next to your holiday Glazed Ham or turkey. The bacon adds richness, the cheese makes them indulgent, and the garlic ties everything together.

If you’re building out a Thanksgiving menu, these beans pair beautifully with my Baked Ham, but they’re also delicious alongside everyday mains like Spatchcock Chicken or Smothered Pork Chops.

Why you’ll love these Cheesy Green Beans

Quick and simple:
From start to finish, these green beans are ready in about 30 minutes. No fussy steps, just straightforward cooking in one skillet.
Bold, savory flavor:
The smoky bacon, garlic, and blend of mozzarella and Parmesan create a cheesy, savory bite in every forkful.
Versatile side dish:
This recipe works for Thanksgiving, Christmas, or Easter, but it’s just as tasty with weeknight chicken or lamb.

Cheesy Green Beans with Garlic and Bacon for Easy Holiday Sides

When I was growing up in Ireland, holiday meals always meant plenty of potatoes and vegetable sides at the table. After moving to Atlanta, I noticed how often green bean dishes made an appearance at big family gatherings. This cheesy version, featuring bacon and garlic, has quickly become one of my go-to dishes. If you are looking for something different than the usual green bean casserole, I’ve got you covered! It’s hearty, easy, and everyone loves it.

Ingredients Needed for Cheesy Green Beans

Green beans: These give the dish a fresh, crisp-tender texture and bright color.
Bacon: This brings a salty and smoky flavor. It also adds crunch to every bite.
Mozzarella cheese: This melts into gooey layers that coat the beans beautifully.
Parmesan cheese: This adds a sharp, nutty flavor that balances the mild mozzarella.
Butter: This helps the seasonings stick and adds extra richness.
Salt and pepper: These keep all the flavors balanced and well-seasoned.
Garlic powder: This adds a garlicky flavor without any extra chopping.
Onion powder: This gives a subtle sweetness that deepens the flavor.
Smoked paprika: This brings warmth and a pop of color to the dish.

How to make Cheesy Green Beans

**For more detailed instructions, please refer to the printable recipe card below.**

Cook chopped bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon, leaving 2 tablespoons of drippings in the skillet.

Add trimmed green beans to the skillet and cook for 6–8 minutes, stirring occasionally, until beans are crisp-tender and lightly blistered.

Stir in butter, salt, pepper, garlic powder, onion powder, and paprika. Cook for 1–2 minutes until fragrant.

Sprinkle half of the bacon over the beans.

Then top with mozzarella and Parmesan.

Cover the skillet with a lid for 2–3 minutes, or place under a low broiler for 5 minutes, until cheese is melted and bubbly.

Variations

Spicy kick: You can swap the mozzarella for pepper jack or add red pepper flakes for a little heat.
Fresh garlic: You can use two minced cloves instead of garlic powder if you want a stronger garlic flavor.
Different cheeses: You can try cheddar, Gruyère, or even a blend of cheeses for a new twist.
Veggie mix: You can add sautéed mushrooms or onions if you’d like more vegetables in the mix.
Lighter option: You can use turkey bacon and reduce the cheese if you want a slightly lighter version.

Serving Suggestions

Holiday dinners: These green beans are a great fit alongside Glazed Ham or roast turkey for Thanksgiving.
Weeknight meals: These pair nicely with Smothered Pork Chops or Spatchcock Chicken, or Tuscan Salmon for a hearty but easy dinner.
With potatoes: These go really well with Garlic Mashed Potatoes or Maple Roasted Sweet Potatoes.
Vegetable spread: These can be served next to Southern Broccoli Casserole or Honey Glazed Carrots for a colorful table.
Spring feasts: These are delicious with Roast Leg of Lamb, Rack of Lamb or Balsamic Bacon Brussels Sprouts at Easter.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Cheesy Green Beans?

You should store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F until the cheese is melted and the beans are hot.

Can I freeze Cheesy Green Beans?

Yes, you can freeze them, but it’s not the best option. The cheese and bacon don’t hold their texture well once thawed, so they taste much better fresh.

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Tips & Tricks

Trim beans evenly: This makes sure they all cook at the same speed.
Save some bacon fat: This adds extra flavor to the beans as they cook.
Broil at the end: This gives the cheese a bubbly, golden finish if your skillet is oven-safe.
Don’t overcook: This helps the beans stay crisp-tender and keep their bright color.
Prep ahead: This makes serving easier since you can cook the bacon and trim the beans earlier in the day.

More Easy Sides

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use frozen green beans?
Yes, you can use frozen green beans, but make sure to thaw them first and pat them dry. This helps prevent extra water from watering down the flavors in the skillet.
Can I make this ahead of time?
You can cook the bacon and trim the beans earlier in the day, then finish the recipe with the cheese just before serving. This way, the beans stay fresh and the cheese melts perfectly.
Can I use fresh garlic instead of garlic powder?
Yes, fresh garlic works really well here. Two minced cloves added to the bacon drippings will give the beans a stronger garlic flavor.
What cheese works best in this recipe?
Mozzarella and Parmesan are the classic combo, but cheddar, Gruyère, or even a mix of cheeses all melt nicely and add great flavor.
How do I reheat leftovers?
The best way to reheat is in the oven at 350°F until the cheese is melted and bubbly again. The microwave works too, but the texture will be softer.
Can I make this spicier?
Yes, you can add red pepper flakes with the seasonings or swap in pepper jack cheese for a little heat.
What main dishes pair well with these cheesy green beans?
These are delicious with Baked Ham or Glazed Ham at the holidays, but also pair nicely with Rack of Lamb, Smothered Pork Chops, or even Chicken Dinners.
How do I keep the beans bright green?
The trick is not to overcook them. Cooking until they are crisp-tender keeps the color vibrant and the texture just right.
Can I make this dairy free?
Yes, you can use a dairy-free cheese substitute or simply leave out the cheese if needed. The beans and bacon are still flavorful on their own.

Cheesy Green Beans

A one-pan side dish with tender green beans, crispy bacon, and gooey melted cheese. Perfect for holidays, weeknights, or anytime you want comfort food that’s quick and easy.

Course Side Dish

Cuisine American

Keyword 30-Minutes Or Less, Cast Iron Skillet, Family Meals, One Pan, Thanksgiving

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 253kcal

Equipment

Ingredients

1 ½ pounds fresh green beans trimmed
6 slices bacon chopped
1 cup mozzarella cheese shredded
½ cup Parmesan cheese grated
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika

Instructions

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon drippings in the skillet.
Place trimmed green beans directly into the skillet with the bacon drippings. Cook for 6–8 minutes, stirring occasionally, until beans are crisp-tender and lightly blistered. ***See notes below for softer grwwn beans***
Stir in butter, salt, pepper,garlic powder, onion powder, and paprika. Cook for 1–2 more minutes until fragrant.
Sprinkle half of the cooked bacon over the beans, then top with mozzarella and Parmesan.
Cover the skillet with a lid for 2–3 minutes (or place under broiler on low for 5 minutes if oven-safe) until the cheese is melted and bubbly. Top with the other half of bacon and serve.

Notes

***If you prefer the green beans to be softer, in step two, add two tablespoons of water and then cover the skillet, steaming for an additional 2-3 minutes.

Nutrition

The post Cheesy Green Beans appeared first on Tessie's Table.

Pumpkin Butter

Therese Buchanan — Thu, 18 Sep 2025 21:21:35 +0000

Looking for a quick and easy fall spread? This Pumpkin Butter recipe is a Fall favorite and is made with canned pumpkin, maple syrup, and warm spices like cinnamon and pumpkin pie spice. It comes together in about 20 minutes on the stove and is perfect for toast, pancakes, or gifting in little jars.

Photo Credit: Tessie’s Table.

Pumpkin Butter is such a handy fall recipe to keep in the fridge. It adds instant autumn flavor to everything from oatmeal to Pancakes. I love using it as a topping for my Rustic Bread or even stirred into plain yogurt. It also makes a great edible gift. Just pop it into a cute jar with a pretty ribbon. And if you’ve got more pumpkin to use up, try it in my Pumpkin Roll or Easy Pumpkin Pie too.

Why you’ll love this Pumpkin Butter

It’s fast and easy:
Made in one saucepan with canned pumpkin and a few pantry ingredients, it’s ready in about 20 minutes.
Perfect fall flavor:
The mix of maple syrup, brown sugar, and warm spices gives it that classic pumpkin spice vibe.
Versatile:
Spread it on toast, swirl it into oatmeal, or use it as a dip for fruit. It’s also great for fall brunch boards or edible gifts.

Easy Pumpkin Butter for Fall Spreads and Gifts

Back home in Ireland, we didn’t have pumpkin-flavored everything like you do here in the States. But once I moved to Atlanta, I started experimenting with canned pumpkin and fell in love with how easy it is to make things like these Pumpkin Pie Cheesecake Cups. Pumpkin Butter is a recipe I whip up every year as soon as I feel a hint of fall in the air. I usually keep a jar in the fridge to spread on my Homemade Irish Brown Bread or give away to friends who stop by.

Ingredients Needed for Pumpkin Butter

Pumpkin purée: Canned pumpkin works perfectly and gives that classic smooth texture.
Apple juice or cider: Adds a bit of sweetness and thins it out while it cooks.
Maple syrup: Brings a natural, rich sweetness with fall flavor.
Brown sugar: Adds extra depth and helps thicken the butter.
Pumpkin pie spice and cinnamon: For that warm, familiar fall spice mix.
Salt: Just a pinch enhances the flavor.
Vanilla extract: Stirred in at the end for a smooth, rounded finish.

How to make Pumpkin Butter

**For more detailed instructions, please refer to the printable recipe card below.**

Combine pumpkin purée, apple juice, maple syrup, brown sugar, pumpkin pie spice, cinnamon, and salt in a small saucepan.

Cook over medium heat, stirring frequently, until the mixture starts to bubble.

Reduce the heat to low and let it simmer for 15–20 minutes

Remove from heat and stir in the vanilla extract.

Variations

Add orange zest: A bit of finely grated orange zest adds brightness and pairs well with the warm spices.
Use honey instead of maple: Swap in honey for a slightly different sweetness.
Spicy version: Add a pinch of cayenne or a little fresh ginger to give it a warming kick.
Apple Pumpkin Butter: Replace the apple juice with applesauce for extra apple flavor and a thicker texture.
Sugar-free: Use just maple syrup and skip the brown sugar if you want a slightly less sweet version.

Serving Suggestions

On toast or bread: Spread on a slice of Rustic Bread or Irish Brown Bread for a simple breakfast or snack.
Over pancakes or waffles: Drizzle warm pumpkin butter over a stack of pancakes for a fall brunch treat. Try these Apple Pancakes for all the fall flavors
As a fruit dip: Serve with sliced apples or pears as a fun dip for a fall gathering.
In yogurt or oatmeal: Stir into plain yogurt or warm oatmeal for extra flavor.
As a gift: Spoon into small jars, tie on a ribbon, and gift to friends or neighbors during the fall.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pumpkin Butter?

Store in a clean, airtight jar or container in the fridge. It will keep for about 2 weeks.

Can I freeze Pumpkin Butter?

Yes, it freezes well. Let it cool completely, then spoon into a freezer-safe container, leaving a bit of space at the top. Freeze for up to 3 months. Thaw in the fridge before using.

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Tips & Tricks

Stir frequently: This helps prevent sticking and ensures even cooking.
Simmer gently: Low heat lets it reduce slowly and develop that glossy finish.
Use a silicone spatula: Helps scrape down the sides and avoid waste.
Taste and adjust: If you like it sweeter or spicier, adjust the sugar or spice levels after simmering.
Don’t skip the vanilla: It’s stirred in at the end and gives a mellow, bakery-style finish.

More Pumpkin Recipes

Looking for more Fall inspiration?

Browse my Slow Cooker Meals or check out my Sweet Pumpkin Recipes to Try This Fall for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh pumpkin? Yes, just make sure it’s cooked and puréed until very smooth before starting.
Is pumpkin butter the same as pumpkin pie filling? No. Pumpkin butter is thicker and spicier, and it doesn’t contain eggs or dairy.
Can I use this as a pie filling? Not directly. It’s not thickened with flour or eggs, so it’s better as a spread or topping.
Can I make this in a slow cooker? Yes, cook on low for 2–3 hours, stirring occasionally. Keep the lid slightly ajar to let steam escape.
Can I double the recipe? Absolutely. Just use a bigger pot and stir more frequently to prevent burning.
Can I can pumpkin butter? Home canning isn’t recommended due to safety concerns with low-acid foods like pumpkin.
How do I know when it’s done? It should be thick, spreadable, and glossy. It will also thicken more as it cools.
Can I make it less sweet? Yes, reduce the brown sugar or maple syrup slightly to taste.
What else can I make with canned pumpkin? Try my Savory Pumpkin Chili, Pumpkin Cinnamon Rolls, or No-Bake Pumpkin Cheesecake Bars.

Pumpkin Butter

Thick, spiced pumpkin butter made with canned pumpkin, maple syrup, and warm fall spices — perfect for spreading on toast or gifting in jars.

Course Breakfast, Snack

Cuisine American

Keyword Fruit, Homemade Gift, No Bake, Spread

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 84kcal

Equipment

Small saucepan
Spatula
Airtight jar for storing

Ingredients

1 15 oz can pumpkin purée
½ cup apple juice or apple cider
¼ cup maple syrup
¼ cup brown sugar
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon vanilla extract

Instructions

Combine pumpkin purée, apple juice, maple syrup, brown sugar, pumpkin pie spice, cinnamon, and salt in a small saucepan.
Cook over medium heat, stirring frequently, until the mixture begins to bubble.
Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until thickened and glossy.
Remove from heat and stir in vanilla extract.
Let cool completely, then transfer to a clean jar or airtight container.
Store in the fridge for up to 2 weeks.

Notes

**** This recipes makes 6, ¼ cup servings.****

Nutrition

The post Pumpkin Butter appeared first on Tessie's Table.

Black Beans and Rice

Therese Buchanan — Wed, 06 Aug 2025 13:00:00 +0000

This easy black beans and rice recipe is my go-to when I want something quick, filling, and full of flavor. Made with canned black beans and a simple mix of garlic, onion, and spices, it’s the kind of side dish that works great with any main, but especially my Ropa Vieja recipe. You can serve it on its own as a light meal, or pair it with saucy shredded beef, Pork, or Chicken for a full plate.

Photo Credit: Tessie’s Table.

This black beans and rice recipe is simple, flavorful, and comes together in one pan. I use canned black beans to keep things easy and simmer the rice in broth for extra flavor. It makes a great side, but honestly, it’s filling enough to eat on its own with a fried egg or some sliced avocado.

This dish is naturally gluten-free, vegetarian, and budget-friendly too, what’s not to love?

Why you’ll love this Black Beans and Rice

It’s fast and easy.
Using canned beans cuts the cooking time way down. You’ll have this on the table in under 30 minutes.
It’s the perfect side dish.
This version complements saucy mains like Ropa Vieja without overpowering them, and it’s hearty enough to enjoy on its own too.
It’s packed with flavor.
A quick sauté of garlic and onion gives the rice beans real depth, and a splash of lime juice brightens everything up at the end.

A Simple Twist on a Classic

When I was planning a Cuban dinner for my Cuban friend Oscar, I knew I wanted to make black beans and rice to go with the Ropa Vieja. I’ve made beans from scratch before, but I wanted something quick and easy that didn’t skimp on flavor. This version checks all the boxes, it’s fast, satisfying, and tastes like it simmered for hours.

Ingredients Needed for Black Beans and Rice

Olive oil: Adds richness and helps bring out the flavor of the onion and garlic.
Yellow onion: A little sweetness and depth, forms the base of flavor.
Garlic: Gives the dish that savory kick that makes beans and rice anything but boring.
Long-grain white rice: Holds up well and doesn’t get mushy. Jasmine or basmati will work too.
Chicken or vegetable broth: Adds more flavor than water and makes the rice taste like it was simmered for hours.
Canned black beans: The shortcut that makes this whole thing weeknight-friendly.
Ground cumin and dried oregano: Optional, but they bring a warm, earthy layer that ties everything together.
Salt and pepper: Essential for balance.
Lime juice: A little acid at the end brightens the whole dish.
Cilantro: Totally optional, but adds a fresh pop of green if you like it.

How to make Black Beans and Rice

**For more detailed instructions, please refer to the printable recipe card below.**

Sauté the chopped onion in oil until it softens. Stir in the garlic and cook for another minute.

Add the uncooked rice and stir for a minute to toast it.

Pour in the broth and add the spices, salt, and pepper.

Bring it to a boil, then reduce the heat, cover, and simmer until the rice is tender, then add the black beans.

Let them cook a few more minutes. Stir in the lime juice and cilantro ( optional ) before serving.

Variations

Add Bell Peppers: Chop up a red or green bell pepper and cook it with the onion. It gives the dish a little extra color and sweetness.
Make It Spicy: Stir in some red pepper flakes or diced jalapeño with the garlic if you want a kick.
Use Brown Rice: Swap in brown rice, but plan on longer cook time and a bit more broth. It’ll be nuttier and heartier.
Try it with Sofrito: Add a spoonful of sofrito for even more depth. You can find it in jars or make a quick version with tomato, onion, garlic, and pepper.
Mix in Frozen Corn: A handful of frozen corn adds sweetness and texture, and it goes great with the lime and spices.

Serving Suggestions

With Ropa Vieja: This is the classic combo and works perfectly for a hearty Cuban dinner.
With Grilled Chicken or Pork: A simple protein and this rice makes a complete meal without too much effort.
In Burrito Bowls: Layer it with lettuce, Guacamole, Salsa, and any leftover protein for an easy lunch.
Topped with a Fried Egg: A great way to turn it into breakfast or a light dinner. The yolk running into the rice is so good.
With Avocado and Hot Sauce: Keep it simple and meatless with just a few toppings and a squeeze of lime.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Black Beans and Rice?

Let the rice cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth or water to loosen it back up.

Can I freeze Black Beans and Rice?

Freeze in a zip-top bag or container for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet with a bit of oil or broth to bring it back to life.

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