So with all this cold weather lately, all I want is comfort food! And apparently so do others right now! Some of my favorite recipes like this crockpot dinner, this soup, and this insanely popular recipe are trending on my site right now. So why not add a little side of this Jalapeno Sausage Cornbread to your meal!

This recipe is super easy to whip up! Here’s what you need to make Jalapeno Sausage Cornbread:

• breakfast sausage
• Jiffy cornbread mix
• egg
• milk
• sour cream
• shredded Colby Jack
• jarred jalapenos
• FIND THE FULL RECIPE BELOW.

It takes minutes to put together, so it is a very easy side dish! I usually have everything to make it too because my people love breakfast sausage. Plus, I keep Jiffy mix on hand all year long for this recipe, which I LOOOOVE!

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Jalapeno Sausage Cornbread

Jalapeno Sausage Cornbread - An oldie but a goodie recipe that just screams comfort food! It's perfect as a side for soup during all those cold months!

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Ingredients

• 1 lb. breakfast sausage
• 1 -8.5 oz box jiffy cornbread mix
• 1 egg
• 1/3 cup sour cream
• 1/3 cup milk
• 1 cup shredded Colby Jack cheese
• 2 tbsp pickled sliced jalapenos
• 2 tbsb jalapeno juice from jar

Instructions

1. Preheat oven to 350 degrees.
2. Brown breakfast sausage in a skillet. Remove to a paper towel lined plate.
3. While sausage is browning, mix cornbread mix, egg, sour cream, and milk in a mixing bowl.
4. Stir in 1/2 cups shredded cheese, cooked breakfast sausage, jalapenos, and jalapeno juice.
5. Pour in a sprayed 7 x 10 baking dish.
6. Bake for 20-25 minutes or until it is golden brown.

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Other comfort foods you might like:

• Crockpot Sausage & Potatoes
• One-Pot Beefy Broccoli Rice
• One-Pot Cabbage Casserole
• Creamy Shrimp & Corn Soup
• Mexican Chicken, Black Bean, & Sweet Potato Soup

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

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I’m curious about everyone’s Easter traditions.  Does your family do a traditional meal?  Do you do an Easter brunch?  Our family typically does a meal that lends itself to warmer weather.  We usually have a smoked brisket with all the good fixings!  Here are some of our favorite Easter recipe ideas which go great with it!

Baked Potato Casserole
This recipe is hard not to love!  It’s perfect year round, but goes great with any smoked or barbecued protein!  It’s NOT twice baked potatoes!  Check out the recipe to see how it’s different.

Frito Corn Salad
Sounds weird, I know…but this is so DARN GOOD!!!!

Best Rice Dressing

Cucumber Tomato, and Onion Salad
I ADORE this recipe!

Vidalia Onion Cornbread Muffins
You don’t have to make muffins!  This recipes goes great in an 8 x 8 dish.  Double it if you have a crowd!

Layered Salad

Corn and Zucchini Casserole
I love this one!!!  

Other Fun Easter Recipe Ideas:

Easter Bunny Bait

Easter Peeps Dirt Pudding Cups

Easter Everything Bars

Not Yo Mama’s Banana Pudding
The ULTIMATE Banana Pudding.  If you haven’t made this, ummmm why???  It’s a HUGE HIT!

Resurrection Rolls
A yummy cinnamon breakfast treat with a meaningful lesson for your children this Easter.

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
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Looking for other Mexican themed dishes that incorporate beans? Try this Southwestern Chili Mac, this Instant Pot Mexican 16 Bean Soup, or this Southwestern Pasta Salad would be perfect to try!

Whether it’s a busy weeknight or a slow Sunday, this recipe is as hands-off as it gets. Set it and forget it, then come back to a big pot of rich, flavorful Mexican beans ready to serve!

These Mexican style beans are perfectly seasoned with chili powder, cumin, garlic, and a little kick of red pepper. They pair beautifully with all your favorite Tex-Mex mains — think tacos, fajitas, enchiladas, you name it.

Recommended for this recipe:

Ninja 12 in 1 Cooker -8.5 qt

My Ninja slow cooker is one of my favorite kitchen tools. I love the non-stick coating! This one has so many possibilities and uses!

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Here’s what you need to make Slow Cooker Mexican Pinto Beans:

• pinto beans
• creole seasoning/seasoned salt
• garlic powder
• onion powder
• chili powder
• cumin
• crushed red pepper flakes
• chicken broth
• water
• shredded cheese
• cilantro
• Throw in a few jarred jalapeños if you like things a little spicy!

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Slow Cooker Mexican Pinto Beans

Cook Time: 8 hours

Total Time: 8 hours

These Slow Cooker Mexican Pinto Beans are the easiest Mexican side dish you'll ever make! Dry pinto beans go straight into the crock pot — no soaking needed — with a blend of chili powder, cumin, garlic, and creole seasoning. Slow cooked in chicken broth until tender, then finished with melty Colby Jack cheese and fresh cilantro. A perfect easy side dish for Taco Tuesday, Fajita Friday, or any Mexican themed dinner night!

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Ingredients

• 1 lb dry pinto beans
• 1 1/2 tsp creole seasoning
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 pinch crushed red pepper flakes
• 4 cups chicken broth
• 2 cups water
• 1 cup Colby Jack shredded cheese
• fresh cilantro, chopped

Instructions

1. Add pinto beans, seasonings, chicken broth, and water to slow cooker.
2. Cook on low 7 hours or high 4 hours.
3. Once cooking is completed, stir in cheese. You can also mash the beans a little. Top with cilantro and serve.

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Other recipes to go with this one:

• Make-Ahead Chicken Enchilada Stack
• Instant Pot Salsa Chicken
• Mexican Rice Casserole

Watch me make this one and more on Instagram!! 

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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Y’all know I love sharing family recipes with you, and this Easy Creole Coleslaw comes from my momma.  She always made a quick coleslaw like this that we would eat with fried fish, fried shrimp, and grilled meats.  

I always have just about everything to make it and usually just grab a head of cabbage or pre-shredded cabbage if I’m short on time…or just don’t feel like exerting too much energy in the kitchen.  It’s only 5 ingredients that really pack a punch of flavor too!

What do you need to make this Easy Creole Coleslaw?

• cabbage (green and purple, or just green if you’d like)
• shredded carrots
• creole seasoning
• Italian dressing
• mayo

Let me know if you give it a try!!  Find the recipe below!

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Easy Creole Coleslaw

Easy Creole Coleslaw - This quick and easy coleslaw is packed with Cajun Creole flavors and only takes a few ingredients to make!

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Ingredients

• 1 head of green cabbage, thinly sliced and chopped
• 1/4 head of purple cabbage, thinly sliced and chopped
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 1/4 cup Italian salad dressing
• 1 tsp creole seasoning

Instructions

1. In a large mixing bowl, combine all ingredients and stir until thoroughly combined.
2. Refrigerate until ready to serve.

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Other recipes you might like:

• Roasted Creole Potatoes
• Beer Battered Onion Rings
• Southwestern Pasta Salad
• Cajun Fried Zucchini

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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I love onion rings.  I order them when I feel like treating myself.  They are just such a comfort food!  These Beer Battered Onion Rings cannot get easier!  The batter is made in one bowl with very few ingredients too.

I love the idea of not having to dirty all the things to make a batter.  We fry these up in our little Fry Daddy for a nice treat on burger night sometimes and sometimes when we fry fish.  Even our non-onion eating kids, eat these! Isn’t that funny how frying a vegetable makes them more appealing.

What do you need to make these onion rings?

• vegetable oil for frying
• yellow onion
• all-purpose flour
• baking powder
• creole seasoning
• 12 oz. beer
• salt

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Beer Battered Onion Rings

Beer Battered Onion Rings - Homemade beer battered onion rings are super easy!!  Plus, they only take a few ingredients to whip up at home!

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Ingredients

• vegetable oil for frying
• 1 yellow onion, sliced in rings
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp creole seasoning
• 12 oz beer
• salt

Instructions

1. Fill a deep fryer as directed with vegetable oil. Heat oil.
2. In a large bowl, mix flour, baking powder, creole seasoning. Stir in beer until combined.
3. Add and stir in onion rings to coat evenly.
4. Fry in batches until golden brown. Remove to a paper towel lined pan. Salt as you remove them from the oil. Serve warm.

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• 
  Melamine Mixing Bowls with Lids - 6 Piece Melamine Bowls and 6 Piece Plastic Lids, Multicolor

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Follow on Instagram for More Recipes and Fun!!

Other recipes you might love:

• Cajun Fried Zucchini 
• French Onion Dip
• Easy Popcorn Fried Shrimp

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We don’t fry a whole lot around here, but when we do we make it worth our while.  And who doesn’t love a fried vegetable?  Am I right?  This Cajun Fried Zucchini made the perfect addition to our meal the other night!

Rather than making a traditional egg to flour batter, we used my family’s cold water batter recipe.  It is super simple!  I love that you mix it up all in one bowl and dip the zucchini in there.  It makes the clean up a breeze!  

This batter also works well for frying shrimp too!  It’s definitely my favorite way to prepare them!

What do you need to make this Cajun Fried Zucchini?

• zucchini
• all purpose flour
• 1 egg
• water with ice
• vegetable oil
• creole seasoning
• ranch dressing for dipping

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Cajun Fried Zucchini

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Cajun Fried Zucchini - This easy recipe uses one bowl to prep a delicious cold water Cajun batter.  Serve them warm with your favorite ranch dressing!

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Ingredients

• 2 zucchini, sliced into spears
• 1 cup all-purpose flour
• 1 egg
• 1 cup water with ice*
• 1/4 cup vegetable oil plus oil for frying
• 1 1/2 tsp creole seasoning
• Ranch dressing for dipping

Instructions

1. Season zucchini spears with 1/2 tsp of creole seasoning.
2. In a large bowl, whisk flour, egg, oil, 1 tsp creole seasoning, and water (discard ice).
3. Stir in zucchini spears.
4. Add oil to fry daddy or skillet. If using skillet, you need enough oil to go about 1 1/2 to 2 in. up the side. Heat oil.
5. Fry zucchini spears until golden brown. Serve warm with ranch dressing.

Notes

*For the ice water, fill measuring cup with 1 cup of water and then add the ice to chill the water. Do not put the ice into the batter.

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• 
  Fry Daddy
• 
  Chef Craft FBA_12951, Slotted Skimmer, stainless steel

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Other recipes you might like:

• Parmesan-Crusted Zucchini Oven Fries
• Zucchini Meatballs and Tomato Gravy
• Corn and Zucchini Casserole

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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These Cranberry Cups are a must for the holidays for our family!  I’m not a fan of the traditional jellied cranberry, so when I tried these for the first time, I was super excited! 

The combination of the strawberry jello and the pineapple make these a little sweeter, and they are always a hit.  Some years, I even make the recipe in a casserole dish when I don’t have muffin cups.

These little suckers aren’t the easiest to photograph either.  Those are FOIL muffin liners even though it is a little hard to tell from the photos. 😉

Tips for Making Cranberry Cups:

• Use a small 3 oz box of strawberry jello.
• You can leave the pecans out if you’d like.
• This recipe can be put into a small casserole dish instead of individual muffin tins.
• Use foil muffin liners.

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Cranberry Cups

Yield: 12

Cranberry Cups - The perfect way to make cranberry sauce pleasing for everyone!  This recipe uses strawberry jello and crushed pineapple to create a wonderful cranberry fruit salad in a muffin cup.  These are great for individual servings!

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Ingredients

• 8 oz crushed pineapple, packed in juice
• 2 tbsp lemon juice
• 3 oz package strawberry jello mix
• 14 oz can whole berry cranberry sauce
• 1/4 cup chopped pecans
• 1/2 water

Instructions

1. In a bowl, drain pineapple juice and reserve the juice. Add juice to saucepan with water and lemon juice. Heat until boiling.
2. Remove from heat and add Jello and stir well to combine.
3. Break up cranberry sauce with a fork. Add cranberry sauce , pineapple, and pecans to Jello mixture and stir to combine.
4. Pour into foil muffin liners. Place liners in muffin tin to make them easy to store. Refrigerate for at least 2 to 4 hours until set.
5. Don't have muffin liners? This can also be poured into a small casserole dish to serve as well.

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Other Holiday Sides You Might Like to Try:

• Cheesy Onion Scalloped Potatoes
• Corn & Zucchini Casserole
• Layered Salad

Follow on Instagram for More Recipes and Fun!!

You can find more MAIN DISH RECIPES HERE.
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I love a good pasta salad.  They make a great side dish for all sorts of meat main dishes.  I also love roasting vegetables, which is just about the easiest and healthiest side dish on the planet.  Roasting veggies makes me feel good…like I’m living life right. 😜So why not toss them with some pasta?  This Roasted Vegetable Orzo Salad is a perfect combo of two things to love!

Don’t be scared to have a pile of veggies on that roasting pan.  They cook down a lot once they roast.  You can even change up the veggies to the ones you have on hand.  It’s another great reason to love this recipe!

Tips for making Roasted Vegetable Orzo Salad:

• I picked my favorite vegetables to roast for this salad.  You can certainly change up the veggies to suit your personal preference.
• I love orzo!  It’s a delicate little pasta that still lets the veggies be the star of this recipe.  You can also use another pasta like ditalini or small elbow noodles.
• Do you have any flavored olive oil or flavored balsamic?  Those would be wonderful additions to the recipe.  I have a tuscan herb and a basil one.  Yummo!
• Add some cooked diced chicken for a great lunch!

Roasted Vegetable Orzo Salad

Roasted Vegetable Orzo Salad - Roasted asparagus, red onion, and zucchini tossed with orzo pasta, Italian dressing, balsamic vinegar, and parmesan for an easy flavorful side dish recipe.

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Ingredients

• 1 bunch of asparagus, trimmed and cut into thirds
• 1 small red onion, thinly sliced
• 1 small zucchini, chopped
• 1 1/2 tbsp olive oil
• 1 3/4 cup uncooked orzo
• 1 tsp kosher salt, divided
• 1/4 tsp pepper
• 1/3 cup zesty Italian dressing
• 1 tbsp balsamic vinegar
• 1/4 cup shredded parmesan
• 1 Roma tomato, chopped

Instructions

1. Preheat oven to 400 degrees. Spread veggies onto a large baking sheet. Sprinkle with 1/2 tsp of kosher salt and 1/4 tsp black pepper. Drizzle with olive oil and toss veggies to coat them evenly. Bake for 20 minutes.
2. Boil orzo until tender in salted water (1/2 tsp kosher salt) and drain.
3. Add orzo to a bowl and add in roasted vegetables. Stir in salad dressing and balsamic vinegar. Stir in parmesan cheese and chopped tomato. Taste to season. You can add a little more dressing and vinegar if you prefer.

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Follow on Instagram for More Recipes and Fun!!

Other pasta salads you may like:

• Easy Parmesan Ranch Pasta Salad
• Southwestern Pasta Salad
• Make-Ahead Pizza Pasta Salad
• Creamy Ranch Pasta Salad
• Boiled Shrimp Pasta Salad

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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Easy Parmesan Ranch Pasta Salad – This is a super quick and flavorful side dish recipe!

Need a quick throw together idea?  This Easy Parmesan Ranch Pasta Salad is perfect!  It’s almost not even a recipe.  I take the easy way out and mix in our favorite store-bought ranch dressing and call it done and delicious!

It’s one of my favorite sides to make when we grill.  I pretty much always have everything to make it, or at least I can improvise.  My kids love it too, which is always nice when that happens.

Tips for making this recipe:

• Use any kind of noodle.  Macaroni, shells, bowtie, and penne all work great!
• Not a fan of spinach?  You can skip this or try iceberg lettuce.
• I like to use Marie’s Creamy Ranch found in the produce section.  It is our favorite go to for dipping veggies too!
• It goes perfect with grilled meats like steak, chicken, and pork.

Follow on Instagram for More Recipes and Fun!!

Other Great Sides You May Like:

• Southwestern Pasta Salad
• Cucumber Tomato, and Onion Salad
• Make-Ahead Pizza Pasta Salad

You can find more SIDE DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.

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This little side dish has become my new favorite recipe to throw together.  I never met a potato recipe I didn’t like, so of course those are delicious on here.  But the roasted broccoli mixed with the spices  and parmesan in this recipe is so addicting!

If you haven’t roasted broccoli, you must give it try.  It’s perfect when you need a quick side dish to throw together.  And you know what else is surprising?  My kids eat roasted vegetables easier than any other way!

Tips for Making Spicy Parmesan Potatoes and Broccoli:

• Use a silicon baking mat or line the pan with foil for easy clean up.
• I ALSO love these baking parchment sheets!!
• Can’t find basil paste?  It’s located in the produce section of the grocery store.  You can also use 1 tsp dried basil and fresh basil is even better.

Spicy Parmesan Potatoes and Broccoli

Yield: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 5 small yellow potatoes
• 1 broccoli crown
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp oregano
• 1-2 pinches crushed red pepper flakes
• 2 tbsp grated parmesan or shredded
• 1-2 tbsp fresh chopped basil or 1 tsp basil paste
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400 degrees.
2. Chop potatoes into fourths.
3. Chop broccoli.
4. Spread out on a pan (line with broccoli or a Silpat mat for easy clean up).
5. Drizzle on olive oil and sprinkle on seasonings and basil paste. Toss to coat all vegetables evenly.
6. Bake for 30-35 minutes. Taste to season and sprinkle with a little salt and pepper if necessary.

Notes

*Basil paste is found in grocery produce section. You can also substitute this with 1 tsp dried basil.

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Other sides you might like:

• Sheet Pan Roasted Squash and Sausage
• Parmesan Crock Pot Sweet Potatoes
• Slow Cooker Loaded Potatoes

The post Spicy Parmesan Potatoes and Broccoli appeared first on Diary of A Recipe Collector.