These Cheddar Chive Biscuits are flaky, tender, and packed with sharp cheddar and chives for rich, savoury flavour in every bite. They’re quick to make, bake up beautifully golden, and are perfect warm from the oven for breakfast, brunch, or alongside my favourite meals.

My Go-To Cheddar Chive Biscuits

These Cheddar Chive Biscuits are one of my go-to recipes to pair with a cozy breakfast, a relaxed family brunch, or hearty soups and stews. I love serving them warm with a pat of butter, or, in our household, enjoying them straight out of the oven.

These biscuits never fail to impress; with their beautiful layers and crisp golden tops, they bring a warm, comforting touch to any meal.

Ingredients and Tips

• Keep the butter and buttermilk cold: Cold butter and cold buttermilk are essential for tall, flaky biscuits. Warm ingredients make them spread.
• Don’t overwork the dough. Mix until it just comes together. Overmixing makes tough, dense biscuits.
• Bake on parchment paper: Brown the biscuits evenly and makes for an easy clean up.
• Use sharp cheddar. It melts into pockets and gives the biscuits their best flavor. Mild cheddar disappears into the dough.
• Grate your own cheddar: It melts better and gives a more rich flavour than the pre-shredded cheese.
• Press, don’t roll. Pat the dough gently to the right thickness. Rolling can compress the layers you just created.

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Make sure the mixture is evenly combined, this helps the biscuits rise properly and ensures the flavours are balanced throughout.

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until you see pea-sized crumbs. These little bits of cold butter are what create flaky pockets once the biscuits bake.

Stir in the shredded sharp cheddar cheese and chopped chives, distributing them evenly so each biscuit gets a pop of flavour.

Pour in the cold buttermilk and gently stir with a spatula or wooden spoon. Mix only until the dough just comes together, over mixing will make the biscuits tough.

Place dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick. Fold the dough in half like a book, then pat it out again. Repeat this folding process two more times, this creates flaky, buttery layers.

Pat the dough to about ¾-inch thickness. Use a 2½-inch round biscuit cutter to cut out biscuits. Place on the prepared baking sheet.

Arrange the biscuits onto the prepared baking sheet, leaving a little space between each. Bake for 15–18 minutes, or until they’re puffed, flaky, and golden brown on top.

Enjoy the biscuits straight from the oven while they’re warm, tender, and aromatic. They’re perfect with butter, honey, or alongside any meal.

Try These Recipes Next

• Biscuit Mix
• Blueberry Biscuits
• Butter Biscuits
• Buttermilk Parmesan Biscuits
• Jalapeno Cheddar Biscuits

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Cheddar Chive Biscuits

Cheddar Chive Biscuits made with cold butter, sharp cheddar, and fresh chives for tall, flaky, buttery biscuits ready in under 35 minutes.

Course Bread, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12

Calories 215kcal

Author Joanna Cismaru

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ cup unsalted butter cold, cubed
• 1 cup sharp cheddar cheese shredded
• 3 tablespoons fresh chives chopped
• 1 cup buttermilk cold

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
• Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• Stir in the cheddar cheese and chives.
• Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold it in half, then pat out again. Repeat 2 more times for flaky layers.
• Pat the dough to about ¾-inch thick and cut out biscuits with a 2 ½-inch round cutter. Place on the prepared baking sheet.
• Bake for 15 to 18 minutes, until golden brown. Serve warm.

Notes

1. Cold butter and cold buttermilk give the biscuits height and flaky layers.
2. Sharp cheddar works best. It melts into flavorful pockets and doesn’t disappear into the dough.
3. Don’t skip the folds. Those quick folds are what create the layers when the biscuits rise.
4. Pat, don’t roll. Rolling compresses the dough and flattens the layers you just built.
5. Bake hot. That high temperature gives the biscuits their golden top and tall rise.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 324mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 1mg

The post Cheddar Chive Biscuits appeared first on Craving Home Cooked.

Garlic Parmesan Corn on the Cob – sweet, juicy corn brushed with garlicky butter, showered in Parmesan, and ready in 15 minutes.

The Corn That Steals the Show

Corn on the cob is already pretty great. But slather it in garlic butter and rain down Parmesan like confetti? That’s when things go from “oh cool, corn” to “whoa, I’m eating this with two hands and I don’t care if butter’s on my face.”

I started making this whenever summer corn shows up at the market and now it’s a non-negotiable side dish in our house. It’s fast, it’s cheesy, and it makes people weirdly competitive about who gets seconds.

Before You Start: Tips and Ingredient Notes

• Corn: Fresh is best. Look for bright green husks and plump kernels. Frozen cobs work too if you boil them a little longer.
• Butter: Use unsalted so you can control the salt level. Melt it right before brushing so it really sinks in.
• Garlic: Freshly minced gives the strongest flavor. If you want it milder, sauté the garlic in the butter for a minute to mellow it out.
• Parmesan: Skip the pre-grated stuff if you can. Freshly grated melts nicer and actually tastes like cheese.
• Parsley: Fresh parsley for that pop of color and freshness. Basil or chives would work too.
• Cooking method: Boil, grill, roast. This recipe doesn’t care as long as the corn gets tender and hot.

How To Serve

This corn is perfect with anything grilled, smoked, or barbecued. Try it with:

Baked BBQ Chicken Drumsticks

Air Fryer Ranch Pork Chops

Cucumber Tomato Salad

Crispy Lemon Chicken Thighs

Try These Recipe Next

• Mexican Street Corn Pasta Bake
• Esquites (Mexican Street Corn Salad)
• Easy Corn Salad
• Corn Chowder
• Air Fryer Corn On The Cob

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Garlic Parmesan Corn on the Cob

Garlic Parmesan Corn on the Cob is fresh summer corn brushed with garlicky butter, topped with Parmesan and parsley, and ready in 15 minutes. Easy, cheesy, and dangerously snackable.

Course Side Dish, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 182kcal

Author Joanna Cismaru

Ingredients

• 4 ears fresh corn husked
• 3 tablespoons unsalted butter melted
• 2 cloves garlic minced
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley chopped
• salt and black pepper to taste

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil. Add corn and cook for 5-7 minutes until tender. Drain.
  
• In a small bowl, mix melted butter and minced garlic.
  
• Brush garlic butter over hot corn on the cob. Sprinkle generously with Parmesan cheese, parsley, and season with salt and pepper.
  
• Enjoy immediately while hot and cheesy!

Notes

1. Fresh corn wins: Peak summer corn will always taste sweeter and juicier, but frozen works if that’s what you’ve got.
2. Make it grilled: Skip the boiling and throw the corn on the grill for a smoky flavor that loves garlic butter.
3. Cheese swap: Pecorino or asiago are great substitutes if you’re out of Parmesan.
4. Prep ahead: Boil the corn earlier in the day, reheat before serving, then drown in garlic butter and cheese.
5. Spice option: Add red pepper flakes or cayenne to the garlic butter if you want a little heat with the sweet.

Nutrition

Serving: 1serving | Calories: 182kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 125mg | Potassium: 274mg | Fiber: 2g | Sugar: 6g | Vitamin A: 653IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

The post Garlic Parmesan Corn on the Cob appeared first on Craving Home Cooked.

Cowboy Baked Beans – a hearty mix of ground beef, bacon, and beans in a thick, tangy sauce.

My Go-To Baked Beans

These baked beans are the kind of thing I pull together when I want something low effort but super satisfying. They’re smoky, saucy, slightly sweet, and packed with ground meat and bacon, so definitely not just a side dish.

I usually make them for BBQs or casual dinners, but they’ve also saved the day on busy weeknights more than once. Sometimes I use ground pork instead of beef, or toss in black beans if that’s what I’ve got. And if I’m feeling lazy? I skip the bacon (don’t tell Remo). Serve it with a slice of crusty bread or even over rice, and boom, dinner sorted.

Before You Start: Tips & Ingredient Notes

• Ground Meat: I usually use ground beef for that classic, hearty flavor, but I’ve also used ground pork. Ground turkey works too if that’s what’s in the fridge, just know you might need a touch more seasoning to make up for the leaner meat.
• Bacon: This is where you get all that smoky, salty depth. I cook it first, then brown the meat in the leftover grease, flavor insurance. Don’t skip it unless you absolutely have to.
• Baked Beans: I use canned baked beans with the sauce. Don’t drain them, those sweet, tomatoey juices are part of what makes this dish so good. Use a brand you actually like the taste of.
• Kidney Beans: These balance the sweetness of the baked beans and add some texture. Rinse and drain them well so they don’t water down your sauce.
• BBQ Sauce: Use whatever you have on hand, but smoky or bold flavored sauces add the most depth. Homemade is great, but store bought is just fine here, no judgment.
• Ketchup + Brown Sugar: Yes, it’s a little sweet, but it’s supposed to be. This combo gives the beans that classic sticky-sweet flavor that caramelizes beautifully in the oven.
• Worcestershire Sauce + Mustard: These two balance the sweetness with a bit of tang and umami. I’ve used yellow mustard, Dijon, even spicy brown, they all work.
• Chili Powder (Optional): I add it when I want a little heat, but it’s not a must. Leave it out if you’re cooking for spice sensitive folks.
• Pan Matters: Use a large oven safe dish or Dutch oven. This recipe makes a lot, and you want the beans to bake evenly and thicken up without bubbling over.

What To Serve With Cowboy Baked Beans

Cornbread Muffins

Easy Coleslaw Recipe

Instant Pot Rice

The Best Homemade Burgers

Storage

• Fridge: Let the beans cool completely, then store them in an airtight container in the fridge. They’ll keep well for up to 4 days, and honestly, the flavor just gets better.
• Freezing: These beans freeze like a dream. Just portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above.
• Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of water, broth, or BBQ sauce to loosen things up if they’ve thickened too much. Stir occasionally until heated through.

Try These Beans Recipes Next

• Instant Pot Tuscan White Beans
• White Bean Dip
• White Chicken Chili
• Pasta Fagioli
• Mom’s Pork And Beans

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Cowboy Baked Beans

These Cowboy Baked Beans are hearty, smoky, and packed with ground beef, bacon, and two kinds of beans. Baked until thick and saucy, they’re perfect for BBQs, potlucks, or easy weeknight dinners.

Course Dinner, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 516kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 1 pound ground beef or ground pork
• 6 slices bacon diced
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 30 ounces baked beans 2 cans, undrained
• 15 ounces kidney beans drained and rinsed
• 1 cup barbecue sauce
• ½ cup ketchup
• ⅓ cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons mustard yellow or Dijon
• 1 teaspoon chili powder optional, for a kick
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 375°F.
• In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the skillet. Add the ground beef to the skillet and cook until browned, breaking it into crumbles. Drain excess fat if necessary.
  
• In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute, until fragrant.
  
• In a large mixing bowl, combine the baked beans, kidney beans, barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, chili powder (if using), and cooked bacon. Stir to combine.
  
• Pour the bean mixture into a large oven-safe casserole dish or Dutch oven. Spread evenly. Stir in the cooked ground beef and onion mixture until well combined.
  
• Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the beans are bubbling and slightly thickened.
  
• Let the beans cool for 5 minutes before serving.

Notes

1. Ground meat: I usually use beef, but pork or turkey also work, just adjust seasoning to taste.
2. Bacon: Adds depth and smokiness, cook it first and brown the meat in the leftover drippings.
3. Beans: Use canned baked beans with sauce, plus rinsed kidney beans for texture.
4. BBQ sauce: Go with a flavor you love, smoky, sweet, spicy, it all works here.
5. Too thick? Add a splash of water or BBQ sauce when reheating to loosen things up.
6. Optional heat: Add chili powder or hot sauce if you want a little kick.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 64g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1169mg | Potassium: 931mg | Fiber: 11g | Sugar: 25g | Vitamin A: 242IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 5mg

The post Cowboy Baked Beans appeared first on Craving Home Cooked.

Naan is the ultimate sidekick for any curry or stew – soft, fluffy, and perfect for scooping up every last bit of sauce. With just a few simple ingredients, you can make this delicious flatbread right at home, and trust me, it’s better than anything you’ll find in a store.

This Naan recipe is a game-changer – soft, fluffy, and perfect for soaking up every last drop of your favorite curry. I love how easy it is to make with just a few simple ingredients, and the buttery, golden crust is absolutely irresistible. Trust me, once you’ve had homemade Naan, you’ll never want the store-bought stuff again!

Ingredients You’ll Need

• Active Dry Yeast: Helps the dough rise and gives the Naan its fluffy texture. Instant yeast works too; just skip the proofing step.
• Sugar: Feeds the yeast and adds a touch of sweetness to the dough.
• Warm Water: Activates the yeast and brings the dough together. Make sure it’s warm, around 110°F/43°C, to get the yeast working.
• All-Purpose Flour: Forms the base of the dough, giving it structure. You can substitute with whole wheat flour for a heartier Naan.
• Plain Yogurt: Adds moisture and a slight tang, making the Naan soft and flavorful. Greek yogurt works too.
• Olive Oil: Keeps the dough tender and adds richness. You can use melted butter instead for a richer flavor.
• Salt: Enhances the overall flavor and balances the sweetness.
• Butter: Brushed on the Naan after cooking for extra flavor and a beautiful sheen. Ghee is a great alternative for a more traditional touch.
• Fresh Cilantro (optional): Adds a pop of color and fresh flavor when sprinkled on top. Feel free to skip it if you’re not a fan or use parsley instead.

In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ½ cup of warm water (around 110°F/43°C). Stir gently and let it sit for about 5-10 minutes until it becomes frothy. Tip: If the mixture doesn’t foam up, the yeast might be old or the water too hot. Start again with fresh yeast and properly warm water.

Add 2 ½ cups of all-purpose flour to the bowl of your stand mixer and 1 teaspoon of salt, then pour in the frothy yeast mixture. Attach the dough hook to your stand mixer. Add ¼ cup of plain yogurt and 2 tablespoons of olive oil, then start mixing on low speed until the ingredients come together into a dough. Increase the mixer speed to medium and let it knead the dough for about 5-7 minutes until it’s smooth and elastic. Tip: Keep an eye on the dough; if it looks too sticky, you can add a little more flour, a tablespoon at a time.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. Tip: A warm oven (turned off) or a sunny window is a great spot to let the dough rise.

Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball into an oval or round shape, about ¼ inch thick. Tip: If the dough is sticky, lightly flour your rolling pin and surface.

Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces. Tip: Keep the skillet hot to get those beautiful charred spots on the Naan.

Once cooked, brush each Naan with melted butter and garnish with chopped fresh cilantro if desired. Serve the Naan warm and enjoy with your favorite dishes. Tip: If you prefer, you can use ghee instead of butter for a more traditional flavor.

How To Serve

Naan is incredibly versatile and pairs perfectly with so many dishes. Here are some great ideas to serve with Naan:

Butter Chicken

Chicken Tikka Masala

Garlic Butter Shrimp

Vegetable Biryani

More Delicious Bread Recipes

• No Knead Olive Bread
• Honey Beer Bread
• Focaccia Bread
• Amish White Bread
• Roti/Chapati (Indian Flat Bread)

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Naan

Naan is a soft and fluffy flatbread that’s perfect for scooping up your favorite curries, dipping into sauces, or enjoying on its own. Made with simple ingredients, this homemade Naan is brushed with melted butter and can be garnished with fresh cilantro for extra flavor.

Course Bread, Side Dish

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 52 minutes minutes

Servings 8

Calories 207kcal

Author Joanna Cismaru

Ingredients

• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• ½ cup warm water
• 2 ½ cups all-purpose flour
• ¼ cup plain yogurt
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons butter melted, for brushing
• fresh cilantro chopped (optional, for garnish)

US Customary – Metric

Instructions

• In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
• In the bowl of your stand mixer, combine the flour and salt. Add the yogurt and olive oil, and then pour in the yeast mixture. Attach the dough hook to your stand mixer. Mix on low speed until a dough forms. Increase the mixer speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
• Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball.
• On a lightly floured surface, roll out each ball of dough into an oval or round shape, about ¼ inch thick.
• Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes, until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.
• Brush the cooked naan with melted butter and garnish with chopped fresh cilantro if desired. Serve warm.

Notes

1. Use warm water (around 110°F/43°C) to activate the yeast for the best rise.
2. Knead the dough until smooth and elastic to achieve a soft, chewy texture.
3. Let the dough rise in a warm spot for about an hour, or until it doubles in size.
4. For a traditional touch, brush the Naan with ghee instead of butter.
5. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 2mg

The post Naan appeared first on Craving Home Cooked.

Creamy, tangy, and just sweet enough—this Hawaiian Macaroni Salad is everything you’d expect from a classic island-style side dish. Tender elbow macaroni meets a dreamy mayo-based dressing, crisp veggies, and just the right amount of zing. Perfect for potlucks, BBQs, or frankly, just because!

Before You Start

Macaroni – Soft Pasta = Better Salad

I always cook the macaroni slightly softer than usual—about a minute or two past al dente. After making this salad dozens of ways, I’ve learned this is key to creating a perfectly creamy texture.

Dressing – Why Mayo Matters

I highly recommend Best Foods or Hellmann’s mayo. I’ve tested countless mayonnaise brands over the years, and nothing beats these two for achieving that classic, creamy Hawaiian taste.

Always toss the hot pasta with apple cider vinegar first. This small trick makes a huge difference—the pasta absorbs the flavor deeply.

Veggies – Expert Texture Tips

Finely grate your carrot; after experimenting for years, I find finely grated carrot blends seamlessly and gives subtle sweetness.

Celery is optional, but highly recommended—I personally add it for a perfect crunch balance.

• Bring salted water to a rolling boil, cook elbow macaroni until soft (1-2 minutes past al dente).
• Drain the macaroni well—don’t rinse!
• Sprinkle apple cider vinegar onto hot pasta, toss evenly, then let it cool for about 10 minutes. (This is your secret step to flavor-packed pasta.)

• Whisk together mayonnaise, whole milk, sugar, salt, and pepper until smooth. Adjust seasoning as you like—I taste it at this point (no shame!).

• Combine cooled pasta with carrots, celery, and onions. Pour dressing over and stir thoroughly.
• Salad too thick or dry? Add an extra splash of milk or mayo.
• Cover and refrigerate at least 2 hours. Overnight is even better—the flavors meld beautifully.
• Before serving, give your salad a good stir and adjust seasoning. Top with sliced green onions if you’re feeling fancy.

How To Serve

This macaroni salad pairs amazingly with BBQ, grilled meats, or Hawaiian classics like my favorite Huli Huli Chicken. But honestly, you could eat it fright from the fridge, it’s that good!

Huli Huli Chicken

Parmesan Crusted Pork Chops

Slow Cooker Sausage and Peppers

Slow Cooker Ribs

Try These Salads Next

• Macaroni Salad
• Cobb Salad
• Greek Salad
• Shrimp Avocado Salad
• Chickpea Salad

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Hawaiian Macaroni Salad

Creamy, tangy, and just a little sweet, this classic Hawaiian Macaroni Salad is the ultimate side dish for potlucks, BBQs, or family dinners. Quick, easy, and always a crowd favorite!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 615kcal

Author Joanna Cismaru

Ingredients

• 1 pound elbow macaroni
• 2 cups mayonnaise preferably Best Foods or Hellmann's
• ½ cup whole milk
• ¼ cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 medium carrot peeled and finely grated
• ½ cup celery finely chopped, optional
• ¼ cup onion finely chopped
• salt and pepper to taste
• 2 green onions sliced thinly, for garnish, optional

US Customary – Metric

Instructions

• Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until the pasta is very soft, about 1–2 minutes longer than al dente.
• Drain the macaroni thoroughly. Do not rinse the pasta; instead, return it to the pot or place it in a large mixing bowl. While the macaroni is still hot, sprinkle the apple cider vinegar over the pasta. Toss to evenly coat. Allow the macaroni to cool for about 10 minutes.
• In a separate bowl, whisk together the mayonnaise, whole milk, and granulated sugar until smooth. Season with salt and freshly ground black pepper to taste.
• Once the macaroni has cooled slightly, stir in the grated carrots, chopped celery (if using), and chopped onion. Pour the dressing over the macaroni mixture. Mix thoroughly to ensure everything is well combined and the macaroni is fully coated.
• If the salad seems too dry, you can add a bit more milk or mayonnaise to reach your desired consistency. Cover the bowl with plastic wrap. Refrigerate for at least 2 hours, or overnight for best results.
• Before serving, give the macaroni salad a good stir. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions if desired. Serve cold alongside your favorite dishes.

Notes

1. Pasta: Cook your macaroni a bit softer than al dente—it might feel strange at first, but after making this salad countless times, I promise softer pasta absorbs the dressing better and makes it authentically creamy.
2. Mayonnaise: highly recommend using Best Foods or Hellmann’s mayonnaise. It has the ideal mild flavor and creaminess that perfectly matches authentic Hawaiian macaroni salad. Trust me, mayo choice makes all the difference!
3. Vinegar Trick: Sprinkling apple cider vinegar on the pasta while it’s still hot ensures the flavor absorbs deeply. Don’t skip this step—it’s the secret I learned from Hawaiian cooks and truly elevates the salad.
4. Make ahead: The salad actually tastes even better made the night before, allowing flavors to meld beautifully. It might thicken up overnight—no problem, just stir in a splash of extra milk or mayo before serving.
5. Storage: Keeps perfectly covered in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 615kcal | Carbohydrates: 47g | Protein: 9g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 376mg | Potassium: 222mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1393IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

The post Hawaiian Macaroni Salad appeared first on Craving Home Cooked.

Cheesy Potato Casserole – Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.

This cheesy potato casserole is pure comfort food, easy to prepare ahead of time, and will feed a crowd of people! Using simple ingredients from your pantry to make a quick, easy, super flavorful and creamy sauce.

Don’t forget the two kinds of cheese! Bold cheddar and smooth mozzarella are combined to make one incredibly cheesy and comforting casserole. What sets this casserole apart from the others, the crushed chip topping! My mouth is already watering, so let’s start cooking!

Ingredients You’ll Need

• Sour Cream – Can be substituted with plain greek yogurt.
• Soup – Condensed cream of chicken soup, or condensed cheddar soup.
• Butter – I used unsalted, melted.
• Milk – Use your preference!
• Garlic & Onion Powder – To taste.
• Salt & Pepper – To taste.
• Potatoes – Yukon gold potatoes, peeled and shredded on a grater or use a 32 oz bag of frozen hashbrowns.
• Cheese – I used cheddar and mozzarella cheese, shredded.
• Potato Chips – Plain potato chips, crushed for topping.

1. Preheat Oven – Preheat the oven to 350°F and grease a 9×13″ casserole dish with cooking spray.
2. Mix Sauce – Whisk the sour cream, condensed soup, 1/4 cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
3. Add Ingredients – Add the potatoes or frozen hash browns to the bowl, first making sure any lumps are broken up. Add the cheeses to the bowl as well and toss everything well to coat.
4. Finish & Bake – Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining 1/4 cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.

Can I make this in advance?

Fridge

As with most casseroles, this cheesy potato casserole is perfect to make ahead of time! Just assemble the casserole, leaving off the crushed chips, cover with foil and refrigerate 1-2 days. When you’re ready to bake, don’t forget to add the crushed chip topping and you’re set!

Freezer

You can also freeze your casserole, reiterating *don’t add the topping*.  Cover tightly with heavy duty aluminum foil (you might want to have 2 layers of foil) and freeze for about 2-3 months.

How to serve

This casserole is the perfect indulgent comfort food! Serve as a side dish or as a whole meal for breakfast, brunch or dinner!

What else can I add to my casserole?

If you want to beef up this casserole and make it even more comforting, try these options!

• Bacon
• Ham
• Onions
• Bell Peppers
• Hot sauce or Red Pepper Flakes
• Jalapenos
• Broccoli
• Sausage

Just to name a few! You can throw in whatever you’d like into this casserole to make it your own!

How to store leftover casserole

Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.

Did you like this casserole recipe? Try these!

• Breakfast Casserole
• Potatoes Au Gratin
• Green Bean Casserole From Scratch
• Chicken Enchilada Rice Casserole
• Tuna Noodle Casserole
• Chicken Alfredo Bake
• No Peek Chicken and Rice Casserole
• Shepherd’s Pie
• One Pot Cheesy Chicken Broccoli Rice Casserole
• One Pot Meatballs and Potatoes

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Cheesy Potato Casserole

Cheesy Potato Casserole – Comfort food at its finest! This easy casserole is loaded with potatoes smothered in a flavorful, creamy sauce and 2 kinds of cheese.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9

Calories 492kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 2 cups sour cream
• 10 ounce condensed cream of chicken soup (1 can) or condensed cheddar soup
• ½ cup butter unsalted, melted
• ¼ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 2 pounds potatoes such as Yukon Gold, peeled and shredded on a grater. Or use a 32 oz bag of frozen hashbrowns.
• 2 cups cheddar cheese shredded
• ½ cup mozzarella cheese shredded
• 2 cups potato chips plain, crushed

US Customary – Metric

Instructions

• Preheat the oven to 350℉ and grease a 9×13" casserole dish with cooking spray.
• Whisk the sour cream, condensed soup, ¼ cup of the butter, milk, garlic powder, onion powder, salt, and pepper together in a large bowl.
• Add the potatoes or hashbrowns to the bowl along with the cheeses. Toss everything well to coat.
• Dump the mixture into the prepared casserole dish. Toss the crushed potato chips with the remaining ¼ cup melted butter and sprinkle to coat the top of the casserole. Bake for 40-50 minutes or until it bubbles and browned.

Notes

1. If using frozen hashbrowns check the casserole after 45 minutes.
2. Store leftover casserole tightly covered, or sealed in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 35g | Protein: 13g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 721mg | Potassium: 821mg | Fiber: 3g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 24mg | Calcium: 315mg | Iron: 2mg

The post Cheesy Potato Casserole appeared first on Craving Home Cooked.

This Greek Salad is a refreshing blend of tomatoes, crisp cucumbers, and tangy feta cheese. Drizzled with extra-virgin olive oil and red wine vinegar, it’s a quick and delicious way to bring the flavors of the Mediterranean to your table.

Ingredients You’ll Need

• Tomatoes: Use ripe, juicy tomatoes for the best flavor. Any small to medium ripe tomatoes will work here, and as always, fresh, in-season tomatoes will elevate the salad.
• English cucumber: Slice into half-moons for a crisp texture. Persian cucumbers are a good substitute.
• Green bell pepper: Traditional in Greek salads, but feel free to use a sweeter red bell pepper if you prefer.
• Red onion: Cut into thin slices for a sharp, savory bite.
• Kalamata olives: Use whole, pitted olives for convenience and that classic briny flavor.
• Extra-virgin olive oil: This will be the main ingredient for your dressing, so I strongly recommend using a high-quality olive oil for the best taste.
• Red wine vinegar: Adds a tangy kick to the salad. Lemon juice is a good alternative if you want a different tang.
• Dried oregano: Sometimes tossed with the salad, sometimes sprinkled on top. Fresh oregano works too for a more intense flavor.
• Salt and pepper: Essential for bringing out all the flavors. Go light on the salt initially, since feta is usually pretty salty, and you can always add more.
• Feta cheese: Always in a large chunk, preferably made from sheep’s milk, for that creamy, tangy goodness.
• Fresh oregano or parsley: For garnish. Either herb will add a fresh, herbal touch to your salad.

In a large bowl, combine 4 large chopped tomatoes, 1 sliced English cucumber, 1 thinly sliced green bell pepper, 1 thinly sliced red onion, and ½ cup Kalamata olives. Toss them together gently.

Drizzle ¼ cup extra-virgin olive oil and 1 tablespoon red wine vinegar over the mixed vegetables. Sprinkle with 1 teaspoon dried oregano, and add salt and pepper to taste. Gently toss to coat all the ingredients with the dressing.

• Tip: Use high-quality olive oil for a richer, more flavorful dressing.

Traditionally, Greek salad is served with a whole block of feta cheese on top, so place a block of feta cheese (about 7 ounces) on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.

• Tip: Using a block of feta rather than crumbled feta gives a better texture and flavor.

Garnish the salad with fresh oregano or parsley if desired. Serve immediately.

• Tip: Chill the salad in the refrigerator for about 15 minutes before serving to let the flavors meld together.

More Delicious Salads

• Cobb Salad
• Easy Coleslaw Recipe
• Kale And Brussels Sprouts Salad
• Cucumber Avocado Salad
• Detox Salad
• Avocado Chicken Salad
• Tomato Peach Burrata Salad

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Greek Salad

Greek Salad is a refreshing mix of juicy tomatoes, crisp cucumbers, and tangy feta cheese. Tossed with Kalamata olives and a simple olive oil and red wine vinegar dressing, it's a perfect side dish for any meal.

Course Salad, Side Dish

Cuisine Greek, Mediterranean

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 338kcal

Author Joanna Cismaru

Ingredients

• 4 large tomatoes chopped
• 1 English cucumber sliced into half-moons
• 1 medium green bell pepper thinly sliced
• 1 medium red onion thinly sliced
• ½ cup Kalamata olives
• ¼ cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 block feta cheese about 7 ounces
• fresh oregano or parsley for garnish

US Customary – Metric

Instructions

• In a large bowl, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and Kalamata olives.
  
• Drizzle the extra-virgin olive oil and red wine vinegar over the vegetables. Sprinkle with dried oregano, salt, and pepper to taste. Gently toss to combine.
  
• Place the block of feta cheese on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.
  
• Garnish with fresh oregano or parsley if desired. Serve immediately.

Notes

• Use ripe, in-season tomatoes for the best flavor.
• Chill the salad for 15 minutes before serving to let the flavors meld together.
• Keep the feta cheese in a whole block for a more authentic presentation.
• Store leftover salad in an airtight container in the refrigerator for up to 2 days.
• Avoid freezing the salad as the fresh vegetables will lose their texture.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 17g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 44mg | Sodium: 842mg | Potassium: 680mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1990IU | Vitamin C: 53mg | Calcium: 301mg | Iron: 2mg

The post Greek Salad appeared first on Craving Home Cooked.

This Cheesy Tomato Basil Orzo is an easy-to-prepare 30 minute dish, perfect for a quick weeknight treat or a cozy meal with loved ones. It combines tender orzo pasta soaked in a rich tomato sauce with mozzarella and sharp Parmesan, and a generous helping of fresh basil.

Quick And Easy Cheesy Tomato Basil Orzo

I’ve always been drawn to the magic of transforming simple ingredients into something spectacular. This Cheesy Tomato Basil Orzo is a prime example of my culinary philosophy: making comfort food easy and delightful. With just a handful of ingredients like creamy mozzarella, sharp Parmesan, and fresh basil, this dish packs a punch of flavor that’s both comforting and impressively satisfying.

Over the years, I’ve tweaked and perfected this recipe, experimenting with different cheeses and adjusting the amount of basil to get it just right. Orzo has always been one of my favorite pastas to work with, though I find it’s often under-utilized in home kitchens.

Trust me when I say, whether you’re cooking for yourself on a quiet evening or entertaining friends, this orzo will steal the show. It’s quick enough for a weeknight meal yet fancy enough for company. Each bite is creamy, cheesy, and bursting with the fresh flavor of tomatoes and basil, making it a guaranteed crowd-pleaser.

• Olive oil: You’ll need some good quality olive oil to sauté your onion and garlic. Feel free to sub with any neutral oil if you need to.
• Onion and garlic: Any white or yellow onion will do, plus feel free to add lots of garlic for that punch of flavor.
• Orzo: This rice-shaped pasta soaks up flavors wonderfully. You could swap it with small pasta shapes like ditalini or even rice in a pinch.
• Vegetable broth: Opt for low sodium or no sodium vegetable broth if possible. Chicken broth works well too, if you prefer.
• Diced tomatoes: For a juicy, tangy element to the dish. You can also use fresh chopped tomatoes when they’re in season.
• Mozzarella cheese: Melts into creamy, gooey goodness. You could try using provolone cheese or fontina as well.
• Parmesan cheese: For that sharp, salty hit. Grana Padano or Asiago are great substitutes.
• Heavy cream: To enrich the sauce, making it luxuriously creamy. A dollop of full-fat Greek yogurt could substitute in a pinch.
• Fresh basil: For a fresh, peppery lift. You could sub it with some fresh spinach if you wish.
• Salt and pepper: Season to taste.

Sauté Aromatic and Toast the Orzo

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and minced garlic, sautéing them until the onion becomes translucent and the garlic get aromatic. Next, stir in the orzo. Toast it for 2-3 minutes until it turns slightly golden.

Add Liquids and Simmer

Pour the vegetable broth into the skillet along with the entire can of diced tomatoes, juice included. Bring everything to a boil, then lower the heat to maintain a gentle simmer. Let the orzo cook uncovered, stirring occasionally. This usually takes about 10-12 minutes, or until most of the broth is absorbed and the orzo is tender yet firm to the bite.

Make it Creamy

Once the orzo is cooked, reduce the heat to low. Stir in the heavy cream, followed by the shredded mozzarella and grated Parmesan cheese. Continue stirring until the cheeses melt into the orzo, creating a creamy, cohesive sauce.

Finally, fold in the freshly chopped basil and season with salt and pepper to taste. If you’re adding spinach, cook for another 1 or 2 minutes until the spinach starts to wilt.

How To Serve

This Cheesy Tomato Basil Orzo pairs beautifully with a variety of dishes. Here are some ideas that I love to serve alongside this orzo:

Bacon Wrapped Chicken Breast

How To Steam Broccoli

Turkey Meatballs

Baked Lemon Butter Cod

Common Questions

Storage

To store the Cheesy Tomato Basil Orzo, place any leftovers in an airtight container and refrigerate for up to 3-4 days. You can also freeze it. First cool it completely, transfer it to a freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth or water to maintain its creamy texture.

Discover More Pasta Recipes

• Cheesesteak Pasta
• Taco Spaghetti
• Beef Stroganoff Casserole
• Chicken Kiev Pasta
• Baked Ravioli

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Cheesy Tomato Basil Orzo

Cheesy Tomato Basil Orzo is a creamy, comforting pasta dish that combines the rich flavors of mozzarella and Parmesan with the fresh zest of basil and tomatoes. Perfect for a quick dinner or a cozy side dish.

Course Dinner, Lunch, Side Dish

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 477kcal

Author Joanna Cismaru

Equipment

• Nonstick Frying Pan Skillet (9.5 Inch)

Ingredients

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 cup orzo uncooked
• 2 cups vegetable broth low sodium
• 14.5 ounces diced tomatoes 1 can
• 1 cup mozzarella cheese shredded
• ½ cup Parmesan cheese grated
• ½ cup heavy cream
• ¼ cup fresh basil chopped
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
• Add the orzo to the skillet and toast for 2-3 minutes until slightly golden, stirring frequently.
• Pour in the vegetable broth and add the entire can of diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to a simmer.
• Let the orzo cook, uncovered, stirring occasionally, for about 10-12 minutes, or until most of the liquid is absorbed and the orzo is al dente.
• Reduce the heat to low. Stir in the heavy cream, then add the shredded mozzarella and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
• Mix in the fresh chopped basil. Season with salt and pepper to taste.
• Remove from heat and serve the orzo hot, garnished with extra basil or cheese if desired.

Notes

1. Cheese Options: Feel free to try different cheeses such as provolone or gouda for a twist on the flavor.
2. Pasta Alternatives: Substitute orzo with other small pasta shapes or even quinoa for a gluten-free option.
3. Enhance with Protein: Add cooked chicken, shrimp, or sausage to turn this side dish into a hearty main course.
4. Fresh Tomatoes: If using fresh tomatoes instead of canned, you may need to adjust the amount of broth to achieve the desired sauce consistency.

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 40g | Protein: 18g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 1005mg | Potassium: 406mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 13mg | Calcium: 364mg | Iron: 2mg

The post Cheesy Tomato Basil Orzo appeared first on Craving Home Cooked.

Sweet, tart, and savory, this easy Apple Walnut Salad is incredible! With crisp fresh apples, complemented by the crunch of walnuts and the creamy richness of blue cheese, it strikes the perfect balance of taste and texture! 

Easy Apple Walnut Salad Recipe

My apple walnut salad isn’t your average greens ensemble! Crisp apples bring a refreshing sweetness, walnuts add a satisfying crunch, creamy blue cheese adds a touch of richness, and dried cranberries provide a tart pop. Drizzled with a simple yet delicious balsamic vinaigrette, this salad makes a satisfying side or main topped with some shredded chicken or salmon.

Salad

• Mixed Greens: I used a blend of spinach, arugula, and romaine for a variety of textures and flavors, but you can use any combination of greens you like.
• Apples: Sliced apples add a juicy freshness to each bite. Some good choices include Honeycrisp and Granny Smith apples.
• Walnuts: Provide a nutty crunch and layer of richness. You an use pecans or almonds as substitutes.
• Blue Cheese: Brings a bold and tangy flavor. Feta or goat cheese are excellent alternatives for a milder taste.
• Dried Cranberries: They add a hint of tart sweetness and a pop of color.

Dressing

• Olive Oil: Serves as the base for the dressing, providing a smooth texture and subtle flavor.
• Balsamic Vinegar: Adds a sweet and tangy flavor to the dressing. 
• Dijon Mustard: Gives the dressing a touch of spicy depth and helps it to emulsify. 
• Honey: Balances the acidity in the dressing with a bit of natural sweetness.
• Salt and Black Pepper: Essential for seasoning and enhancing the overall flavor.

One of the best things about this salad is how easy it is to prepare. It requires no cooking, just simple chopping and mixing, making it an ideal choice for busy days.

Make The Dressing

Start by whisking together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl. It’s important to whisk until the dressing binds together.

Combine The Salad Ingredients

Next, add the mixed greens, sliced apples, chopped walnuts, crumbled blue cheese, and dried cranberries to a large bowl. Then drizzle the salad dressing over the mixture and toss until all the ingredients are well coated. 

Serve And Enjoy

Once tossed, serve the apple walnut salad immediately either as a standalone dish or paired with a juicy baked chicken breast if you like!

Storage

This apple walnut salad is best enjoyed fresh. However, if you need to store it, keep the dressing separate from the salad ingredients. Then store the salad in an airtight container in the refrigerator for up to 2 days. The dressing can be stored in a separate container in the fridge for up to a week.

Discover More Delicious Salads

• Easy Coleslaw Recipe
• Kale And Brussels Sprouts Salad
• Spring Pea Salad
• Cucumber Avocado Salad
• Fattoush Salad
• Cobb Salad
• Chinese Chicken Salad

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Apple Walnut Salad

This Apple Walnut Salad is a fresh, vibrant dish that's as nutritious as it is flavorful. It's a delightful blend of crisp apples, earthy walnuts, tangy blue cheese, and sweet dried cranberries, all nestled on a bed of mixed greens like spinach, arugula, and romaine. The homemade dressing is a simple mix of olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. This dressing adds just the right amount of zing and sweetness, perfectly complementing the salad's ingredients.

Course Lunch, Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 338kcal

Author Joanna Cismaru

Ingredients

• 6 cups mixed greens like spinach, arugula and romaine
• 2 medium apples sliced, such as honeycrisp or granny smith
• ½ cup walnuts chopped
• ½ cup blue cheese crumbled
• ¼ cup dried cranberries

Dressing

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• salt and pepper to taste

US Customary – Metric

Instructions

• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
• In a large bowl, combine the mixed greens, sliced apples, chopped walnuts, crumbled cheese, and dried cranberries. Drizzle the dressing over the salad and toss until everything is well coated.
• Serve the salad immediately as a refreshing side dish, or top it with grilled chicken or roasted veggies for a complete meal.

Notes

1. Apple Selection: Choose crisp apples like Honeycrisp or Granny Smith for a nice crunch and balanced sweetness.
2. Cheese Alternative: If blue cheese isn’t to your liking, try feta or goat cheese for a milder flavor.
3. Walnut Toasting: For added flavor, lightly toast the walnuts in a dry pan before adding them to the salad.
4. Dressing Variation: Feel free to substitute honey with maple syrup in the dressing for a different sweet note.
5. Storage Tip: If not serving immediately, add the dressing just before serving to keep the greens crisp.
6. Protein Addition: Top with grilled chicken, shrimp, or tofu for a complete, protein-packed meal.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 25g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 226mg | Potassium: 319mg | Fiber: 4g | Sugar: 17g | Vitamin A: 863IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 1mg

The post Apple Walnut Salad appeared first on Craving Home Cooked.