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  • Guinness Brownies

    Rich, fudgy, and packed with deep chocolate flavor, Guinness Brownies are a must-try for any dessert lover! The stout beer enhances the cocoa, adding a subtle, malty depth of flavor that makes these brownies rich and irresistibly delicious.

    Two Guinness brownies stacked on top of each other on top of a wooden board with pieces of chocolate chunks scattered about.

    Reasons You’ll Love This Recipe

    • Fudgy Texture & Rich Flavor: These Guinness brownies are super moist and chewy with a deep, bold chocolate taste you’re sure to love.
    • Easy to Make: With basic pantry ingredients and simple steps, you don’t need any fancy methods to whip up a batch of these brownies.
    • A Unique Twist on a Classic: While we love our regular brownie recipe, the addition of Guinness gives these brownies a slightly unexpected but delicious depth of flavor, making them a next-level dessert.
    • Perfect for Celebrations: Great for St. Patrick’s Day, game nights, or any chocolate lover. Planning a festive feast for St. Patrick’s Day? Explore our collection of delicious St. Patty’s Day recipes!

    Ingredients Needed

    Overhead shot of labeled brownie ingredinets.
    • Not a Fan of Dark Chocolate? Dutched cocoa powder makes for a richer chocolate flavor, but you can swap it for regular cocoa powder if you prefer a milder taste. The brownies will be lighter in color but still delicious.
    • Chocolate Lovers! I prefer chocolate chunks in my brownies! But you can use chocolate chips instead and even switch up which kind! Use mint chocolate chips or Andes Mint pieces to add a little Saint Patrick’s Day flair to your brownies!
    Overhead shot of labeled ganache frosting ingredients.

    How to Make Guinness Brownies

    This recipe is the best way to upgrade your regular batch of brownies. They’re so rich and delicious that everyone will be coming back for more! Here’s how to make them:

    Brownies

    1. Prep and Whisk Wet Ingredients: Preheat the oven to 350ºF. Spray a 9 x 9 x 2-inch metal baking pan with nonstick cooking spray and line it with parchment paper. Leave a 1-inch overhang on either side, then set aside. In a large bowl, whisk together the oil, butter, Guinness, and sugar until well combined.
    2. Mix in Eggs and Vanilla: Add in the eggs and vanilla and whisk until combined.
    3. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, unsweetened cocoa powder, and dark cocoa powder.
    4. Combine Wet and Dry Ingredients: Mix the flour mixture into the Guinness mixture until just combined.
    5. Add Chocolate Chunks: Gently stir in the chocolate chunks.
    6. Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes or until a toothpick comes out clean. If you like your brownies more on the gooey side, bake for 30-35 minutes.
    Overhead shot of oil, butter, Guinness, and sugar whisked in a large mixing bowl.
    Overhead shot of eggs and vanilla added to the other whisked brownie ingredients.
    Overhead shot of cocoa powders, salt, baking powder, and flour in a separate mixing bowl.
    Overhead shot of the whisked wet and dry ingredients together in a bowl.
    Overhead shot of chocolate chunks added to the mixed brownie batter.
    Overhead shot of Guinness brownie batter in a baking pan.

    Ganache

    1. Chocolate Chips: Meanwhile, prepare the Guinness ganache by adding the chocolate chips to a large bowl.
    2. Make Ganache: Heat the heavy whipping cream and Guinness in the microwave for 1 minute and 30 seconds. Then, pour it over the chocolate chips.
    3. Whisk and Chill: Let it sit for 2-3 minutes before you whisk until the chips have melted, everything is combined, and it looks glossy. Cover and chill for 15-30 minutes.
    4. Beat: Use a hand mixer to beat the ganache until light and fluffy.
    5. Frosting: Frost over the top of the completely cooled Guinness brownies. Slice into bars and serve.
    Overhead shot of chocolate chips in a bowl.
    Overhead shot of warmed Guinness and whipping cream poured over the chocolate chips in a bowl.
    Overhead shot of the melted chocolate chips whisked together with the cream and Guinness.
    Overhead shot of someone using a hand mixer to whip up the chocolate chip mixture to make a fluffy ganache.
    Overhead shot of baked and frosted Guinness brownies on a piece of parchment paper.

    Beer in Brownies? Here’s What to Expect!

    Guinness beer is the secret ingredient! You won’t believe how rich and flavorful it makes these brownies.

    • Does it taste like beer? The Guinness adds a malty flavor that enhances the chocolate, but the beer taste itself isn’t overpowering. Some people notice it more than others, but it mostly deepens the richness of the chocolate.
    • Do you have to use Guinness? No! While Guinness stout beer is my top recommendation, you can use another dark stout if needed. It can be hard to find sometimes, so use what you can find.
    • Can kids eat Guinness brownies? Since the ganache isn’t baked, it retains its alcohol content. If serving minors, replace the Guinness in the ganache with heavy whipping cream for a kid friendly option. If you want to skip the beer altogether, follow my ultimate brownie recipe.

    Guinness Brownie Baking Tips

    • Use a metal pan! Metal conducts heat more evenly than glass or ceramic, so it doesn’t overbake the edges and undercook the center. While glass or ceramic can work, you may need to adjust the baking time.
    • If Doubling the Recipe: If you are planning on making a larger batch, use a 9 x 13 x 2-inch pan instead of a 9 x 9 x 2-inch pan to maintain the right texture and thickness.
    Overhead shot of servings of Guinness brownies on a wooden serving board.

    Storing Leftover Guinness Brownies

    If you are lucky enough to have any leftover brownies, here is the best way to store them.

    • Room Temperature: Store brownies in an airtight container at room temperature for up to 5 days.
    • In the Fridge: Store in an airtight container in the fridge for up to 8 days.

    Close up shot of a stack of Guinness brownies.

    Freezing and Thawing Guinness Brownies

    Here are my instructions for how to freeze and thaw these yummy brownies.

    1. Take out of Pan: I would recommend removing the brownies from the pan before freezing.
    2. Slice or leave whole? You can freeze them as a whole or slice them into individual servings. If slicing, place parchment between layers so they don’t freeze together.
    3. Store properly: Use an airtight container/bag or wrap tightly in 2-3 layers of plastic wrap and then at least one layer of aluminum foil.
    4. How long will they last frozen? These will last in the freezer for up to 3 months.
    5. Thawing Instructions: Thaw Guinness brownies at room temperature for a few hours or overnight in the fridge before serving.

    Love brownies? Try these recipes next!

    My family goes crazy for brownies! In fact, we have a very large collection of different types of brownie recipes. Which ones do you want to try first?

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    Guinness Brownies

    Rich, fudgy Guinness Brownies use stout beer to enhance the cocoa, adding a subtle malty depth that makes each bite irresistibly delicious.
    Course Dessert
    Cuisine American, Irish American
    Keyword baking with Guinness, beer brownies, Guinness Brownies, Guinness Brownies recipe, Guinness dessert, Guinness ganache, St Patrick’s Day, St Patrick’s Day Recipe, stout brownies
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 9 brownies
    Calories 554kcal
    Author Alyssa Rivers

    Ingredients

    Whipped Guinness Ganache

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 9 x 2-inch metal baking pan with nonstick cooking spray and line it with parchment paper, leaving a 1-inch overhang on either side. Set aside.
    • In a large bowl, whisk together 2 tablespoons vegetable oil, 6 tablespoons melted unsalted butter, ⅔ cup Guinness beer, and 1 ½ cups granulated sugar until well combined. Add in 2 large eggs and 1 teaspoon vanilla extract and whisk until combined.
    • In a separate bowl, whisk together 1 ¼ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, ½ cup cocoa powder, and ¼ cup dark cocoa powder.
    • Mix the flour mixture into the Guinness mixture until just combined. Gently stir in 4 ounces semi-sweet chocolate chunks.
    • Pour the batter into the prepared pan and bake for about 35-40 minutes until a toothpick comes out clean from the center. If you like your brownies more on the gooey side, bake for 30-35 minutes.
    • Meanwhile, prepare the Guinness ganache by adding 8 ounces semi-sweet chocolate chips to a large bowl.
    • Heat ¼ cup heavy whipping cream and ¼ cup Guinness beer in the microwave for 1 minute and 30 seconds, then pour it over the chocolate chips. Let it sit for 2-3 minutes before whisking until combined and glossy. Cover the bowl and chill for 15-30 minutes.
    • Use a hand mixer to beat the ganache until light and fluffy. Frost over the top of the completely cooled brownies. Slice into bars and serve.

    Nutrition

    Calories: 554kcal | Carbohydrates: 69g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 152mg | Potassium: 384mg | Fiber: 6g | Sugar: 48g | Vitamin A: 402IU | Vitamin C: 0.04mg | Calcium: 57mg | Iron: 4mg

  • Colcannon Soup

    Colcannon soup is a creamy, luscious soup inspired by the traditional Irish dish that is made with potatoes, cabbage, kale, butter, and cream. This would be a fun, delicious recipe to start a St. Patrick’s Day tradition with your family.

    Overhead shot of a bowl of colcannon soup.

    Reasons You’ll Love This Recipe

    • Easy to Make: I love how simple this recipe is. It comes together in no time but tastes rich and creamy and is so soul-warming.
    • Budget Friendly: This recipe uses budget-friendly ingredients that taste amazing together.
    • St. Patrick’s Day Dinner: This would be such a fun and unique soup to serve on St. Patrick’s Day. Serve it with my Irish soda bread, rainbow jello, and Guinness brownies for dessert.

    Perfect Velvety Texture

    This recipe has all the makings for a warm, comforting bowl of soup. I worked hard to get the potato-to-liquid ratio just right. You will love how velvety smooth the broth is with the bits of soft potato. Make sure to follow my instructions when adding the kale at the end to keep it soft yet slightly crisp. The secret ingredient is the bacon bits at the end. They add the perfect salty, savory flavor that brings everything together!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    Irish Colcannon Soup Recipe

    This soup comes together in under an hour. I always like making soups ahead of. time so that the flavors can meld together. Scroll to the bottom of the post for exact measurements.

    1. Cook Onions: Add the butter and onions to a large pot. Cook over medium heat until the onions are softened, then add the garlic and cook for 1 minute.
    2. Soften Cabbage: Add the green cabbage and cook until it softens and wilts.
    3. Simmer: Add the potatoes, broth, salt, and black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
    4. Blend: Use an immersion blender to blend the soup until thick but slightly chunky. You may use a food processor instead. 
    5. Add kale: Add the heavy cream and bring the soup to a simmer. Stir in the kale until it slightly wilts. and serve with a side of bread.
    Angle shot of onions sautéing in butter.
    Overhead shot of cabbage added to the butter onions and garlic.
    Overhead shot of potatoes, and broth added to the pot.
    Angle shot of someone using an immersion blender to blend up the potatoes in the broth.
    Close up shot of the kale and half and half being added to the colcannon soup.

    Colcannon Soup Tips

    The great thing about soup recipes is you can typically change things up to suit your tastes or to use what you have on hand. Here are some ideas to get you started.

    • Do I have to use vegetable broth? Colcannon soup uses vegetable broth, but you can use chicken broth if you prefer! The potatoes soak up a lot of the broth after you blend it. If you prefer a thinner soup, add a splash of broth! 
    • Do I have to use half and half? Instead of half and half, any kind of milk will work! You can also use heavy cream if you want a rich, thick soup!
    • Bacon is my secret ingredient! I LOVE the salty bacon crumbled on top! It adds to the flavor and complements the flavors perfectly.
    • **Blending Tips: If you don’t have an immersion blender, you can use a blender or food processor. You may need to blend half of the soup at a time. I prefer to pulse slowly so I can keep some chunks for added texture. You can also blend longer if you like a pureed soup. It will be thick when it blends, but add a splash of broth if needed to add moisture.

    Overhead shot of colcannon soup in a pot.

    Storing and Reheating Colcannon Soup 

    This colcannon soup makes fantastic leftovers! You can even double the batch and freeze some for a later day! 

    • In the Refrigerator: Once your soup has cooled, you can store it in an airtight container in the fridge. It will last about 3-4 days. 
    • In the Freezer: You can make this colcannon soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about three months! 
    • To Reheat: If you are reheating from frozen, then take the soup out the night before and let it thaw in the fridge overnight. You can reheat it on your stove or in the crock pot until it is warmed through. Add a splash of vegetable broth or milk to add moisture to the soup before reheating because the potatoes absorb a lot of the liquid when it is stored.

    Close up shot of a ladle filled with colcannon soup.

    More Irish-Inspired Recipes

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    Colcannon Soup

    This colcannon soup is a creamy, luscious soup inspired by the traditional Irish dish that is made with potatoes, cabbage, kale, butter, and cream.
    Course Dinner
    Cuisine Irish
    Keyword colcannon soup recipe, creamy colcannon soup, Irish colcannon soup
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4 people
    Calories 443kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add ¼ cup unsalted butter and ½ cup diced onion to a large pot. Cook over medium heat until the onions are softened, then add 1 teaspoon minced garlic and cook for 1 minute.
    • Add 3 cups chopped cabbage and cook until it softens and wilts.
    • Add 3 large peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
    • Use an immersion blender to mostly blend the soup but still leave some potato chunks for added texture. The soup will be thick. You may use a food processor instead.
    • Stir in 1 cup half and half and 2 cups chopped kale leaves. Heat the soup until the kale slightly wilts. Serve the soup with sliced green onion and chopped cooked bacon for garnish.

    Nutrition

    Calories: 443kcal | Carbohydrates: 63g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 2060mg | Potassium: 1397mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2424IU | Vitamin C: 47mg | Calcium: 159mg | Iron: 3mg

  • The Best Breakfast Casserole

    This is truly the BEST Breakfast Casserole! It has a thick and creamy egg base loaded with shredded potatoes, chunks of ham, and flavorful cheese blends that bake up in no time. Make this to enjoy Christmas morning or brunch any time of year.

    breakfast casserole in a dish baked

    Reasons You’ll Love This Recipe

    • Easy to Make: This is so easy to throw together. It only takes about 5 minutes to get everything together. The hard part is waiting for it to be done cooking!
    • Make Ahead: Make this ahead of time, and when ready to bake, simply take it out of the refrigerator and bake. 
    • Family Favorite: Your family will love this easy breakfast casserole this holiday season.  I have our traditional Sticky buns on the menu for Christmas, along with this amazing casserole.

    Family Tradition

    Breakfast casserole reminds me of Christmas morning. The smells, the ooey gooey cheese, and the smokey chunks of ham are just so good! I always loved waking up to it on Christmas morning! It is perfect the way it is, but if you want to switch up the cheese, meat, or potatoes, you totally can! You can also add some veggies! Get creative and make this part of your family traditions!

    Ingredients Needed

    ***Drain Grease: If you use any other meat in the breakfast casserole, drain the meat before adding it to the dish.

    How to Make a Breakfast Casserole

    This breakfast casserole recipe is the BEST because of how simple it comes together and is in the oven in just minutes. This tried-and-true breakfast casserole tastes amazing, and I know your whole family will love it!

    1. Prepare Frozen Hash Browns: Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Add the frozen shredded hash browns to the bottom of the prepared pan. Season with salt and pepper.
    2. Whisk Eggs/ Add Remaining Ingredients: In a large bowl, whisk the eggs. Add the half and half and seasoned salt, then whisk to combine. Stir in the shredded cheese and chopped ham.
    3. Pour Into Pan and Refrigerate: Pour over the top of the frozen hash browns, then cover with foil and refrigerate for 2 hours or overnight.
    4. Bake: Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. Let rest for 10 minutes before serving.

    Make-Ahead Instructions

    Simply follow the instructions until you are ready to bake. Cover it with aluminum foil or a lid, and place it in your fridge. When you are ready to bake it, simply take it out and bake it according to the instructions. This can sit in the fridge for up to 2 days before baking.

    Breakfast casserole baked in a casserole dish.

    Mix It Up!

    Try some of these fun variations in this breakfast casserole and find what you enjoy best!

    • Can I add vegetables?  Add in some veggies like bell peppers, spinach or kale, tomato (fresh or canned), broccoli, mushrooms, or onions.
    • Do I have to use ham? You can use bacon, variations of sausage, shredded chicken, ground beef, or leftover turkey.
    • Do I have to use Half & Half? If you’re not a fan of half and half, you can use whipping cream for a thicker, richer breakfast, or you can simply use milk.
    • Can I use any kind of cheese? Switch up which cheese you use. Try Swiss cheese, Colby Jack, or mozzarella, which all work well and melt perfectly when baked.
    • How can I make this spicy? Adding red pepper flakes, green chilies, or green onions is a fun way to add a little heat.
    • Can I use different potatoes? Diced or flavorful frozen potatoes will work great in place of shredded potatoes.

    Close up shot of baked dish.

    Tips for Making Breakfast Casserole

    Here are some tips for making this breakfast casserole even better and easier on you. These tips will help you better understand how to bake this breakfast for you to enjoy with your family.

    • Do I Need to Thaw the Frozen Hash Browns? There is no need to thaw the potatoes because they will thaw as they sit in the refrigerator. However, they would cook up perfectly if they were to cook from frozen!
    • How Do I Know When the Casserole Is Done? Once the outside edges become golden brown and the egg mixture in the middle is firm. You can check by slightly shaking the pan to see if it jiggles. Use a toothpick or knife to check if it is completely cooked through the middle. You can also use a thermometer to see if the breakfast casserole has reached 165 degrees Fahrenheit.
    • Short on Time? Allowing your casserole to refrigerate ahead of time creates the best results, and I highly recommend it! But if you’re short on time, you can assemble the casserole and bake it right away without refrigerating.

    Side shot of someone lifting out a slice of casserole.

    Storing Breakfast Casserole

    There are so many options and plans for this breakfast casserole to make your holiday mornings even easier and better.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-5 days.
    • To Reheat: To reheat the breakfast casserole, microwave individual servings until warmed through.
    • In the Freezer: Yes, this is perfect for freezing. Make and bake your breakfast casserole. Once it has completely cooled down, place it in an airtight container or ziplock bag. Lay flat in your freezer for up to 1 month. Thaw from frozen in the refrigerator over night. Warm individual servings in the microwave until warmed through.

    Angle shot of a plated slice of casserole.

    More Breakfast Casserole Ideas

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    The Best Breakfast Casserole

    This is truly the BEST Breakfast Casserole! It has a thick and creamy egg base loaded with potatoes, ham, and a flavorful cheese blends that bake up in no time.
    Course Breakfast
    Cuisine American
    Keyword breakfast, casserole, hashbrown egg and ham casserole, overnight breakfast casserole, the best breakfast casserole recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Chill Time 2 hours
    Total Time 3 hours 10 minutes
    Servings 12 people
    Calories 302kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Add 24 ounces frozen shredded hash brown potatoes to the bottom of the prepared baking dish. Season the potatoes with salt and pepper.
    • In a large bowl, whisk together 12 large eggs. Add 2 cups half and half and 1 teaspoon seasoned salt, then whisk to combine. Stir in 1 ½ cups shredded cheddar cheese, 1 ½ cups shredded pepper jack cheese, and 2 cups chopped ham.
    • Pour the egg mixture over the frozen hash browns. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.
    • Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. Let rest for 10 minutes before serving. Garnish with green onions, if desired!

    Video

    Notes

    Updated on March, 4 2025

    Original Post on December 22, 2014

    Nutrition

    Calories: 302kcal | Carbohydrates: 13g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 237mg | Sodium: 727mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 5mg | Calcium: 282mg | Iron: 2mg

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  • Hungarian Cabbage Rolls

    Hungarian cabbage rolls are packed with rich, hearty flavors in every bite! I know you love a good cabbage roll and can’t get enough of my Hungarian goulash, so I knew this recipe would be perfect.

    Overhead shot of Hungarian cabbage rolls on a platter with a wooden serving spoon.

    Reasons You’ll Love This Recipe

    • Incredible Flavor: These Hungarian cabbage rolls are quite special! The combination of seasoned pork, tangy sauerkraut, and tender cabbage creates a rich and savory dish.
    • Budget-Friendly: Made with simple, affordable ingredients, this cabbage roll recipe is a great way to feed a crowd without breaking the bank.
    • What to serve it with? This is great on its own or served with different sides. We love it with mashed potatoes or mashed cauliflower and crusty bread, perfect for soaking up the flavorful sauce. 

    Ingredients Needed

    Overhead shot of labeled Hungarian cabbage roll ingredients.

    *** Paprika 101: Hungarian vs. Regular: Traditionally, you would use Hungarian paprika for this recipe. So, if you can find it, I would recommend using it. It has a more complex taste that adds a depth of smoky, spicy, mild, and sweet flavors. However, I list regular paprika because it is more easily accessible. 

    How to Make Hungarian Cabbage Rolls

    Making Hungarian cabbage rolls is such a rewarding process! It starts with preparing the cabbage leaves and creating a flavorful pork filling. Then, the rolls are stuffed, rolled up, and simmered in a tangy sauerkraut and tomato sauce. While the process may take some time, the end result is a comforting, satisfying meal that you’re going to love!

    1. Simmer Cabbage: Preheat the oven to 350ºF. Prepare a large ice water bath and place it next to the stove. Bring a large pot of water to a boil on the stove. Carefully place the head of cabbage into the water then reduce the heat to low. Simmer the cabbage for about 8 minutes.
    2. Cool Cabbage and Remove Leaves: Remove the cabbage from the pot and then place it in the ice water bath to cool. Once it is cool enough to handle, carefully remove 10-12 leaves from the head. Remove large, stalky ends, then set the leaves aside.
    3. Sauté the Onion: Discard the hot water, then place the pot back on the stove. Heat the olive oil over medium-high heat and add the onion to the pot. Cook the onion until tender and translucent, about 3-4 minutes.
    4. Continue to Cook with Rice: Add the minced garlic, cooked white rice, paprika, salt, and pepper to the pot, then stir to combine. Cook for a few minutes. Remove from heat, then split the onion and rice mixture in half.
    5. Combine All Filling Ingredients: To a large bowl, add the ground pork, egg, and half of the onion and rice mixture then mix well. In a separate bowl, mix together the remaining onion and rice mixture, sauerkraut, and tomato paste.
    6. Add Sauerkraut Mixture to Pot: Spread half of the sauerkraut mixture into the bottom of a large Dutch oven that has a lid.
    Angle shot of a head of cabbage in a pot of boiling water.
    Close up shot of the cabbage leaves drying to the side.
    Pot of sautéing onions.
    The minced garlic, cooked white rice, paprika, salt, and pepper in the pot with the sautéd onion.
    Overhead shot of two mixing bowls with different ingredients in each.
    Overhead shot of the Hungarian roll cabbage stuffing in the bottom of a dutch oven.

    Assembling Hungarian Cabbage Rolls

    1. Assemble Rolls: Lay a boiled cabbage leaf on a work surface, then take ¼ cup of the meat filling and place it in the bottom of the leaf in a log shape.
    2. Roll the Leaves: Roll the leaf up over the filling, tucking the sides in on itself as you roll. You should end by tucking the sides in to keep it from un-rolling. Continue with the rest of the filling and leaves.
    3. Add Rolls to the Pot: Place the cabbage rolls in the sauerkraut-lined pot seam sides down. Spread the reaming sauerkraut over the cabbage rolls.
    4. Bake: Pour the water into the pot and cover the pot with a lid. Bake for 60-90 minutes or until the meat is cooked through and the sauerkraut is very tender. Remove from the oven and serve Hungarian cabbage rolls fresh.
    Overhead shot of a cabbage leaf with a log of filling near the edge.
    Close up shot of someone rolling up the filling in the cabbage leaf.
    Angle shot of all of the filled cabbage leaves in the dutch oven covered in the sauerkraut mixture.
    Angle shot of someone pouring the water into the dutch oven over the Hungarian Cabbage rolls.

    Smart & Simple Cabbage Tips

    • Easy-Peel Cabbage Trick! Boiling the whole cabbage head softens the leaves so they peel off easily. No rips, no frustration!
    • Can’t Fully Submerge It? No Problem! It’s hard to find a pot deep enough to fully submerge the whole head of cabbage, so I ended up rotating it around in the boiling water as it simmered.
    • Size Matters! Bigger cabbage = more leaves! Find the biggest one possible to be able to use all the pork filling. I ended up with 11 leaves and had a little extra filling left over.

    Hungarian Cabbage Roll Tips and Variations

    • Can I switch up the protein? Yes! You can use whatever you have on hand, including ground beef, turkey, or chicken.
    • How much water? It will seem like you’re pouring too much water into the pot before you bake it. But trust me, it will all simmer down in the sauerkraut mixture.

    Overhead shot of the cooked Hungarian cabbage rolls in teh dutch oven.

    Leftover Hungarian Cabbage Rolls

    • Fridge: Store leftover Hungarian stuffed cabbage rolls in the fridge in an airtight container for up to 3 days. 
    • Freezer: I recommend either eating this dish fresh or storing it in the fridge. Freezing it will compromise the cabbage and sauerkraut texture.

    More Cabbage Recipes

    Cabbage is a versatile, budget-friendly ingredient that shines in many dishes! Whether stuffed, sautéed, or made into slaw, it adds great texture and flavor while being packed with nutrients. Here are some of my family’s favorite recipes to try next!

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    Hungarian Cabbage Rolls

    Hungarian cabbage rolls are packed with rich, hearty flavors in every bite!
    Course Dinner, Main Course
    Cuisine Hungarian
    Keyword cabbage rolls, Hungarian Cabbage Rolls, Hungarian Cabbage Rolls Recipe
    Prep Time 30 minutes
    Cook Time 1 hour 30 minutes
    Total Time 2 hours
    Servings 12 rolls
    Calories 182kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Prepare a large ice water bath and place it next to the stove
    • Bring a large pot of water to a boil on the stove, carefully place the 1 head green cabbage into the water then reduce the heat to low. Simmer the cabbage for about 8 minutes.
    • Remove the cabbage from the pot and place it in the ice water bath to cool. Once it is cool enough to handle, carefully remove 10-12 leaves from the head, removing the large, stalky ends. Set the leaves aside.
    • Discard the hot water and place the pot back on the stove, heat the 2 tablespoons olive oil over medium-high heat and add the 1 cup finely chopped yellow onion to the pot. Cook the onion until tender and translucent, about 3-4 minutes.
    • Add the 1 tablespoon minced garlic, 1 cup cooked white rice, 2 tablespoons paprika, 2 teaspoons salt, and 1 teaspoon pepper to the pot and stir to combine, cooking for a few minutes. Remove from heat. Split the onion and rice mixture in half.
    • To a large bowl add the 1 pound ground pork, 1 large egg, and half of the onion and rice mixture. Mix well. In a separate bowl mix together the remaining onion and rice mixture, 2 cups sauerkraut,and ¼ cup tomato paste.
    • Spread half of the sauerkraut mixture into the bottom of a large Dutch oven that has a lid.
    • To assemble the cabbage rolls, lay a boiled cabbage leaf on a work surface, take ¼ cup of the meat filling, and place it in the bottom of the leaf in a log shape.
    • Roll the leaf up over the filling, tucking the sides in on itself as you roll. You should end by tucking the sides in to keep it from un-rolling. Continue with the rest of the filling and leaves.
    • Place the cabbage rolls in the sauerkraut-lined pot seam sides down. Spread the reaming sauerkraut over the cabbage rolls.
    • Pour the 1 ¾ cups water into the pot, cover the pot with a lid, and bake for 60-90 minutes, until the meat is cooked through and the sauerkraut is very tender.
    • Remove from the oven and serve fresh.

    Nutrition

    Calories: 182kcal | Carbohydrates: 13g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 41mg | Sodium: 631mg | Potassium: 407mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1047IU | Vitamin C: 34mg | Calcium: 58mg | Iron: 2mg

  • Slow Cooker Honey Teriyaki Chicken

    This slow cooker honey teriyaki chicken is so easy to throw together, and the flavor is out of this world! The chicken slow cooks to perfection and will be one of the best things you’ll ever make!

    Overhead shot of slow cooker honey teriyaki chicken

    A Reader’s Review

    “Great flavor and easy to make! I served it over rice along with steamed broccoli. So good!”

    Candace

    Reasons You’ll Love This Recipe

    • Easy to Make: This recipe takes a matter of minutes to throw into the slow cooker, and you can just set it and forget it!
    • Budget-Friendly: All you need is chicken breasts and a handful of pantry items. During this economy, I’m all for cheap!
    • What to Serve It With: You can make this and use it for a variety of things. Sandwiches, bowls, tacos, salads – the possibilities are endless. Make it a meal and serve it over rice with crab rangoons and Asian cucumber salad.

    Picky Eater Approved

    My 7-year-old is the pickiest eater that you will meet. We keep hoping that he will grow out of it, but he keeps getting older and still doesn’t like a lot of foods. We at least have him try a couple of bites of what we eat, but he usually gags it down. If you ask him what his favorite meal on the blog is, he will say this teriyaki chicken. And if he likes it, I am convinced that the world will like it!

    Ingredients For Slow Cooker Honey Teriyaki Chicken

    Overhead shot of labeled ingredients.

    How to Make Slow Cooker Honey Teriyaki Chicken

    You can always count on the slow cooker to help you with dinner time! The tasty sauce clings to the tender shredded chicken, and every bite is so flavorful! I walk you through every step with my easy-to-follow instructions and pictures!

    1. Prepare: Spray the slow cooker with non-stick cooking spray and place the chicken breasts in the bottom.
    2. Whisk: In a small bowl, whisk together soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, pepper, and ground ginger. 
    3. Add Sauce and Cook: Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours. 
    4. Shred the Chicken: Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
    5. Thicken the Sauce: Pour the sauce left in the bottom of the crockpot into a medium saucepan. In a small bowl, whisk together the water and cornstarch, then slowly whisk that into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken, about 2 minutes.
    6. Combine and Serve: Add the chicken back to the slow cooker and pour the sauce on top, stirring to coat. Serve over rice and garnish with green onions and sesame seeds, if desired.
    Overhead shot of chicken breasts in the bottom of the crock pot.
    Overhead shot of sauce ingredients mixed together in a bowl.
    Angle shot of someone pouring sauce over the chicken in the crockpot.
    Overhead shot of chicken shredded on a cutting board.
    Angle shot of someone pouring cornstarch mixture into the sauce in a pot on the stove.
    Angle shot of someone pouring honey teriyaki sauce over the shredded chicken in the crockpot.

    Teriyaki Tips

    I know this recipe will become a family favorite at your house, just like it did at ours! Here are some ideas and variations to make it your own!

    • What is the best chicken to use? This recipe uses chicken breasts, but I love boneless, skinless chicken thighs! The chicken thigh really absorbs the flavors of the sauce and is SO tender when cooked in the slow cooker.
    • Serve it With Veggies! Make this a full meal and serve it with broccoli, green beans, or any veggie your family loves! Vegetables add texture and nutrition.

    Instant Pot Instructions

    This easily converts to a quick Instant Pot recipe. Perfect for when you’re short on time or forget to prep this for the slow cooker. Add the chicken breasts to the bottom of the instant pot. Follow the directions for making the sauce and pour it over the chicken. Cook on “Manual” for 25 minutes. Lastly, quick-release the pressure and follow the instructions for shredding the chicken and thickening the sauce.

    Close up shot of a scoop of slow cooker honey teriyaki chicken.

    Slow Cooker Honey Teriyaki Chicken Leftovers

    Store any leftover honey teriyaki chicken because it’s great for heating up and enjoying later! I like to make a little extra rice as well for a quick lunch that’s super satisfying!

    • In the Refrigerator: Place leftovers in a sealed container in the fridge for up to 4 days.
    • In the Freezer: Once cooled, store leftovers in an air-tight container or freezer ziplock bag for up to 3 months. Thaw in the refrigerator before rewarming.
    • To Reheat: Place leftovers in a microwave-safe bowl, then heat for 1-2 minutes or until warmed through.

    Overhead shot of plated slow cooker honey teriyaki chicken.

    More Ways To Make Teriyaki Chicken

    Print

    Slow Cooker Honey Teriyaki Chicken

    This slow cooker honey teriyaki chicken is so easy to throw together, and the flavor is out of this world!
    Course Dinner, Main Course
    Cuisine Asian American
    Keyword honey teriyaki chicken, slow cooker recipes, teriyaki chicken
    Prep Time 10 minutes
    Slow Cooker 4 hours
    Total Time 4 hours 10 minutes
    Servings 6 Servings
    Calories 206kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Spray the slow cooker with non-stick cooking spray and place 4 boneless skinless chicken breasts, in the bottom.
    • In a small bowl whisk together ½ cup soy sauce, ½ cup honey, ¼ cup rice wine vinegar, ¼ cup chopped onion, 2 teaspoons minced garlic, ¼ teaspoon pepper, and ¾ teaspoon ground ginger.
    • Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
    • Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
    • Pour the sauce into a medium saucepan. In a small bowl, whisk together ¼ cup water and 3 tablespoons cornstarch. Slowly whisk into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken about 2 minutes.
    • Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with green onions, and sesame seeds, if desired.

    Notes

    Originally Posted March 2, 2015

    Updated March 2, 2025

    Nutrition

    Calories: 206kcal | Carbohydrates: 29g | Protein: 18g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1170mg | Potassium: 353mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

  • Hawaiian Roll French Toast

    Hawaiian Roll French Toast is a fun twist on the classic, with sweet, buttery rolls that stay soft inside and turn golden outside. Instead of cutting them up, which made them too soggy, I used the whole rolls for the best texture. The real game changer was pairing them with my homemade coconut buttermilk syrup for an extra indulgent touch.

    Side shot of a pile of Hawaiian roll french toast with fresh berries and a dusting of powdered sugar.

    Reasons You’ll Love This Recipe

    • Sweet Buttery Flavor: You could not find a more irresistible bread to make French toast with than these soft, sweet, and buttery Hawaiian rolls!
    • Perfect Texture: Hawaiian rolls have the perfect light and fluffy texture to soak up the custard and be pillowy-soft on the inside with scrumptious caramelization on the outside.
    • Different Syrups to Serve It With! These rolls go well with all different syrups. I used my homemade coconut syrup. But you could use cinnamon syrup, buttermilk syrup, or blueberry syrup.

    Should I slice the rolls or leave them whole?

    I tested these Hawaiian French toast rolls dredged whole as well as slicing each roll into 3 slices and dredging each of those before cooking. I stuck with the whole roll because the little slices soaked up a lot of the egg mixture and ended up too soggy for my liking. If you like extra, extra custardy french toast, you should try it with slices instead of the whole roll!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Hawaiian Roll French Toast

    Hawaiin rolls have become a staple in my home. We use them for quick little sandwiches, rolls for dinner, or just to snack on. This French toast recipe made perfect sense! The sweet flavor and light and fluffy texture of the rolls perfectly complement French toast.

    1. Whisk to Combine: Add the eggs, half & half,  vanilla extract, and cinnamon to a medium bowl and whisk until well combined.
    2. Melt Butter: Heat a large nonstick pan over medium-low heat. Add the butter to the skillet, starting with 1 tablespoon, and let it melt.
    3. Dip Rolls In Egg Mixture: Dredge the rolls one at a time in the egg custard mixture and place them in the butter.
    4. Cook and Serve: Cook for about 1 minute per side or until golden brown. Continue with the remaining rolls, adding more butter to the skillet as needed. Dust the French toast with powdered sugar and serve with fresh berries and a drizzle of syrup.

    Coconut Buttermilk Syrup

    Maple syrup is classic, but if you can spare the time to make some of my coconut buttermilk syrup, I promise you won’t regret it! It’s the perfect compliment to these Hawaiian sweet rolls and gives them more Island flare.

    Overhead shot of the custard ingredients whisked together in a bowl.
    Overhead shot of a skillet on the stovetop with butter melting in it.
    Angle shot of someone dipping a roll into the custard mixture.
    Overhead shot of dipped rolls cooking in a skillet.

    Recipe Tips and Variations for Hawaiian Roll French Toast

    Depending on your taste preferences, you can switch things up to make these just how you like them. Here are some ideas to get you started.

    • What kind of milk or cream should I use? I used half & half with my egg mixture, but you can use milk (cow’s or plant), well-mixed, high-fat coconut milk, or even heavy cream for an extra-rich flavor.
    • Do I have to use cinnamon? To let the sweet flavor of the rolls shine, you can reduce or omit the ground cinnamon. For me, it’s not French toast without cinnamon! But it’s not necessary to enjoy these delicious rolls!
    • Finger Food! One of my favorite aspects of this Hawaiian roll french toast is that you can use your fingers to dip the rolls in syrup! Fewer dishes!

    Side shot of a pile of Hawaiian roll french toast with berries and someone pouring coconut buttermilk syrup over the top.

    Leftover Hawaiin Roll French Toast

    • Refrigerate: This Hawaiian roll french toast is best enjoyed fresh! But leftovers can be stored in the fridge in an airtight container for up to 5 days.
    • Reheating: Reheat Hawaiian roll french toast for 30-60 seconds in the microwave until heated through.

    Overhead shot of a plate of Hawaiian roll french toast with berries, syrup and powdered sugar.

    More Delicious French Toast Recipes

    Print

    Hawaiian Roll French Toast

    Hawaiian Roll French Toast is a fun twist on the classic, with sweet, buttery rolls that stay soft on the inside and caramelized outside.
    Course Breakfast, brunch
    Cuisine American
    Keyword baked french toast, easy french toast, custard french toast, french toast, dinner roll french toast, easy french toast, easy french toast recipe, French toast, Hawaiian Roll french toast, hawaiian roll french toast recipe, king’s hawaiian roll french toast
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 6 servings
    Calories 273kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add 3 large eggs, ½ cup half & half, 1 teaspoon vanilla extract, and 2 teaspoons ground cinnamon to a medium bowl and whisk until well combined.
    • Heat a large nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter to the skillet, starting with 1 tablespoon, and let it melt.
    • Dredge 12 Hawaiian rolls one at a time in the egg mixture and place them in the butter. Cook for about 1 minute per side, until golden brown. Continue with the remaining roll slices, adding more butter to the skillet as needed.
    • Dust the French toast with powdered sugar and serve with fresh berries and maple syrup or coconut buttermilk syrup.

    Nutrition

    Calories: 273kcal | Carbohydrates: 31g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 212mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 309IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.5mg

  • Tender and Juicy Air Fryer Chicken

    With this Air Fryer Chicken recipe, I am going to show you how to make the most insanely tender and juicy chicken! The secret? Seasoning and cooking it to perfection, letting the air fryer do its thing. Together, they create a nice golden, crispy outside with a juicy, flavor-packed inside!

    Overhead shot of tender and juicy air fryer chicken cooked in the air fryer basket.

    A Reader’s Review

    I’m a 48 year old foodie who loves cooking and using online recipes. This is the very first review I’ve ever left. I just had to! This chicken is so perfect! I will never make chicken breast any other way. It’s never dry! I’ve shared this recipe with so many friends. Thanks for posting!

    Brenda

    Reasons You’ll Love This Recipe

    • Easy Peasy! The simplicity and quickness of the air fryer is only part of why this recipe is so good. The chicken itself is melt in your mouth delicious!
    • Tried and True! This is one of my top posts! I always look at the reviews to see if it’s worth making, and I think you’ll find this one definitely is!
    • Make it a meal! and serve your chicken with roasted potatoes, easy corn on the cob, or these delicious air fryer mushrooms! If you don’t have an air fryer…it’s time to get one!

    Ingredients Needed

    The seasoning in this air fryer chicken recipe is the game-changer! It is the secret ingredient that takes this chicken from simply juicy to absolutely mind-blowing! Every bite is infused with an irresistible flavor that makes this chicken so insanely good.

    Overhead shot of labeled ingredients.

    Let’s Make Air Fryer Chicken Breast

    This air fryer chicken recipe uses ingredients that you most likely already have on hand. This will be your go-to dinner for busy weeknights because it’s so quick and easy!

    1. Coat Chicken Breast: Brush 1 tablespoon olive oil on 2 boneless skinless chicken breasts.
    2. Seasoning Blend: In a small bowl, combine 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, salt, and black pepper. Stir to combine.
    3. Rub: Rub the seasoning onto both sides of the chicken breasts.
    4. Air Fry: Place the chicken in the air fryer basket. Cook at 360 degrees Fahrenheit for 9 minutes. Flip the chicken and add Brussels sprouts, if using. Cook for an additional 9 minutes or until the internal temperature is 165 degrees Fahrenheit. Allow the tender chicken to rest for 5 minutes before slicing and enjoying!
    Seasoning blend mixed together in a small mixing bowl.
    Someone brushing olive oil onto the two raw chicken breasts.
    Chicken breasts covered in oil and seasoning blend.
    Overhead shot of the seasoned chicken in the air fryer basket.

    Cooking Tips for Juicy Air Fryer Chicken

    Let’s make the BEST juicy and tender air fryer chicken breasts! The air fryer can work wonders, so here are my tips for making this recipe a success!

    • Perfect crisp on the outside! Olive oil is essential in helping the outside of the chicken get crispy while it air frys. It also ensures the delicious seasonings adhere to the breasts.
    • Avoid overcrowding! Make sure you leave room between the chicken breasts so they can cook evenly. Cook in batches if you need.
    • Check for doneness! Check the temperature with an instant-read thermometer earlier than you think. You don’t want to overcook the chicken. Appliances can vary so go by the temperature of your chicken to ensure it’s done. Once it reaches 165 degrees Fahrenheit, take it out.
    • Let it rest! Let the chicken rest for about 5 minutes before cutting into it. This allows the juices to reabsorb into the chicken instead of spilling onto your plate.

    Flavor & Moisture Boosters

    You can use this air fryer chicken recipe for all sorts of dishes. Whenever a recipe calls for cooked chicken, this is my go-to!

    • Mix it up! Depending on your menu, you can use Mexican spices, BBQ spices, sauce, Indian spices, etc. Whatever your menu calls for, this is a quick, delicious way to cook your chicken.
    • Lock in Moisture! Want to make sure your chicken is super moist and tender? Try marinating or brining your chicken for even greater juiciness and flavor.
    Tender Juicy Air Fryer Chicken with Brussel Sprouts

    Storing Leftovers

    I love this air fryer chicken because it makes the best leftovers! It’s great for meal prep and to use for other recipes throughout the week.

    • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
    • In the Freezer: You can freeze the chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before using.

    More Air Fryer Chicken Recipes

    Print

    Tender and Juicy Air Fryer Chicken

    Tender and Juicy Air Fryer Chicken is golden and crispy on the outside and moist and delicious on the inside.
    Course Dinner
    Cuisine American
    Keyword air fryer, air fryer chicken, air fryer chicken breast
    Prep Time 5 minutes
    Cook Time 18 minutes
    Total Time 23 minutes
    Servings 4 People
    Calories 102kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Brush 1 tablespoon olive oil on 2 boneless skinless chicken breasts.
    • In a small bowl, combine 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, salt and pepper. Whisk to combine.
    • Rub the seasoning onto both sides of the chicken breasts.
    • Place the chicken in the air fryer basket. Cook at 360 degrees Fahrenheit for 9 minutes. Flip the chicken and add Brussels sprouts, if using. Cook for an additional 9 minutes or until the internal temperature is 165 degrees Fahrenheit.
    • Allow the chicken to rest for 5 minutes before slicing and enjoying!

    Video

    Notes

    Originally Posted 10/28/2022

    Updated 3/1/2025

    Nutrition

    Calories: 102kcal | Carbohydrates: 2g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 67mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

  • Mardi Gras Menu Plan

    print the shopping list

    Mardi Gras is honestly the best! It’s all about good vibes, great food, and fun times. You’ve got music, costumes, and of course, mouthwatering dishes like jambalaya and King Cake. And to make it even easier, I’ve got a Mardi Gras menu plan with a shopping list ready, so you can focus on the fun and skip the stress!

    A collage of 6 pictures of Mardi Gras recipes.

    Why you NEED a Mardi Gras Menu Plan!

    • Less Stress, More Fun: Trust me, having a Mardi Gras menu plan means you can forget about stressing over what to cook and just enjoy the party with your friends!
    • GOOD FOOD: Mardi Gras food is packed with some of the best flavors you’ll find all year! This menu plan has the best of the best.
    • Easy Peasy Shopping: The best part? It comes with a shopping list, so you can grab everything in one trip and avoid the chaos of last-minute runs!

    Mardi Gras Party Planning MADE EASY

    Mardi Gras is a fun celebration with parades, costumes, music, and yummy food! It’s the perfect chance to enjoy spicy dishes, sweet treats like King Cake, and have a great time with friends. A Mardi Gras menu made for you means no stress over what to cook—just more time to enjoy the party! Plus, it’s all laid out with a handy shopping list to make your life as easy as possible.

    Print the menu plan and shopping list

    How Many Does this Feed?

    I have included 6 different menu items for your Mardi Gras party! If you make all of them, you should be about to feed at least 6-8 adults! Stick to the shopping list that I have provided and you don’t even need to figure anything out. It’s so easy!

    Slow Cooker Jambalaya

    4.60 from 116 votes
    Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

    View Recipe

    Boudin Balls

    Crispy on the outside and perfectly tender inside, Boudin Balls are a Cajun classic! A seasoned mixture of sausage, veggies, and rice is formed into balls, then breaded and fried until deliciously crisp and golden.

    View Recipe

    Dirty Rice

    4.75 from 4 votes
    Dirty rice is packed with Cajun flavor and the texture is to die for! It has the most amazing blend of delicious spices, meats, and rice that will definitely be something that your family will go crazy for!

    View Recipe

    Southern Hush Puppies

    4.44 from 23 votes
    Southern Hush Puppies are golf ball sized, light and flakey cornmeal dough that is fried golden brown on the outside and soft on the inside served as a side dish to any southern meal. These hush puppies are ready in minutes! 

    View Recipe

    King Cake

    5 from 1 vote
    King cake is a colorful and festive dessert for Mardi Gras celebrations! With its gorgeous swirl of purple, green and gold icing, this sweet and soft cake is a treat for both the eyes and the taste buds. Whether you’re a seasoned king cake aficionado or a newcomer to this sugary delight, there’s no denying its irresistible charm!

    View Recipe

    Best Beignets Recipe

    5 from 1 vote
    Best Beignets Recipe is a light, fluffy French doughnut that are cut into squares and puffed up when fried in oil then sprinkled with powdered sugar or dipped in chocolate syrup. The Best breakfast to wake up to! 

    View Recipe

    click here for the free printable and shopping list

    Mardi Gras is SUCH a fun holiday to celebrate! But save yourself some time by using this meal plan and FREE shopping list! I’ve included everything that you need!

    A pdf of a meal plan and shopping list

    Meal Planning with Leftovers

    You might have extras from this Mardi Gras menu plan because it’s a lot of food! But leftovers are the best! If you do have leftovers, make sure to store them properly in an airtight container in your fridge.

    More Yummy Mardi Gras Ideas

  • Lemon Dill Sauce

    This creamy lemon dill sauce is fresh, tangy, and packed with flavor! It’s the perfect complement to salmon, roasted veggies, or even as a dip for crispy potatoes. Made with simple ingredients like fresh dill, lemon, and a touch of garlic, it comes together in minutes!

    Overhead image of lemon dill sauce in a small serving bowl with wooden spoon.

    Reasons You’ll Love This Recipe

    • Fresh and Flavorful: This lemon dill sauce has an incredibly rich and creamy texture! The combination of fresh herbs, zesty lemon, and tangy sour cream creates a perfectly balanced flavor that’s absolutely irresistible.
    • Quick and Easy: You can whip this up in about 10 minutes with 7 simple ingredients, making it the perfect tasty addition to any dish.
    • What do you serve Dill Sauce with? It’s absolutely incredible with salmon, my air fryer cod, but it also pairs wonderfully with other types of fish, vegetables, chicken, or use it as a dip for roasted potatoes.

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Fresh Lemon Dill Sauce

    This salmon dill sauce comes together in minutes! Simply measure out all the ingredients into a bowl then whisk to combine. Not only does this recipe yield a versatile sauce, but you’ll also be thrilled by how effortlessly you can make it at home.

    1. Combine: In a small bowl, combine the sour cream, fresh minced dill, grated garlic, Dijon mustard, lemon zest, lemon juice, and salt and pepper to taste.
    2. Mix: Whisk together until smooth and creamy. Use immediately or store in the fridge to let the flavors meld together.
    Overhead shot of all of the ingredients in a mixing bowl.
    Overhead shot of all of the ingredients mixed together in a bowl.

    Tips for the Best Lemon Dill Sauce

    Before you get started, here are some helpful tips to ensure your lemon dill sauce turns out perfectly every time. These simple tricks will help you balance the flavors and achieve the ideal creamy texture to take this recipe to the next level!

    • Can I use Greek Yogurt? If you want to save on calories or add more protein to your diet, you can use Greek yogurt in place of sour cream.
    • Fresh Dill is Best: I really recommend using fresh dill for this recipe. If you can’t find it, the minced kind in a squeeze tube also works but those are better than dried since you want the best dill flavor for this recipe. 
    • Use Freshly Ground Black Pepper: Freshly ground black pepper is going to give you the best pepper flavor for this dip.

    Overhead shot of a bowl of lemon dill sauce.

    How to Store Leftovers

    Lemon dill sauce is great for meal prep! Make it on Sunday to be able to enjoy it with different foods throughout the week.  

    • Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. This sauce needs to be kept cold before using. 
    • Don’t Freeze: While freezing might seem like a convenient option, I don’t recommend storing this sauce in the freezer. Instead, just put it in the fridge to preserve flavor and texture. 

    Angle shot of someone spreading fresh lemon dill sauce over a fillet of plated fish and broccoli, garnished with lemon wedges and fresh dill.

    More Delicious Sauce Recipes

    Print

    Dill Sauce for Salmon

    This creamy dill sauce is fresh and tangy and perfectly complements salmon, roasted veggies, or even as a dip for crispy potatoes.
    Course pantry staple
    Cuisine American
    Keyword creamy dill sauce, dill sauce, dill sauce for salmon, dill sauce for salmon recipe, dill sauce recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 servings
    Calories 55kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • In a small bowl combine 1 cup sour cream, 3 tablespoons fresh minced dill, 1 teaspoon grated garlic, 1 teaspoon Dijon mustard, 1 teaspoon lemon zest, the juice of 1 lemon, and salt and pepper to taste.
    • Whisk together until smooth and creamy.
    • Use immediately or store in the fridge to let the flavors meld together.

    Nutrition

    Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 15mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.05mg

  • Cajun Crab Dip

    Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base. This dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!

    Overhead shot of cajun crab dip in a bowl on a serving platter full of crackers.

    Reason You’ll Love This Recipe

    • Bold & Flavorful: You will love the combination of cajun spices, creaminess, and flaky crab for the perfect kick.
    • Quick & Easy: Simple ingredients and just 5 minutes of prep make this Cajun crab dip a breeze to whip up.
    • Crowd-Pleaser: Always a hit at parties, game days, and gatherings. Pair it with other fun appetizers like my bacon crackers, kielbasa bites, and stuffed mushrooms.

    Ingredients Needed

    Overhead shot of labeled cajun crab dip ingredients.

    How to Make Cajun Crab Dip

    This cajun crab dip recipe is one of the easiest dips you can make! With just a handful of ingredients and minimal prep, you can have a creamy, flavorful, perfect appetizer ready in no time. Simply mix everything together and serve! You can even make it ahead of time and let it chill until your event!

    1. Make the Creamy Base: Add the cream cheese, mayo, and sour cream to a large bowl and beat with a hand mixer until smooth. 
    2. Mix in the Flavorings: Add the green onion, lemon juice, Cajun seasoning, hot sauce, and Worcestershire sauce and mix until combined. 
    3. Stir in the Crab and Serve: Add the drained crab and mix until combined. Taste and add more Cajun seasoning or hot sauce if you want it spicier and to your preference. Transfer to a serving bowl, then serve with your choice of crackers or crusty bread.
    Overhead shot of softened cream cheese, mayo and sour cream in a mixing bowl.
    Overhead shot of green onion, lemon juice, seasonings, hot sauce and Worcestershire sauce on top of the cream cheese mixture.
    Overhead shot of crab meat added to the cream cheese and seasoning mixture in a mixing bowl.

    Cajun Crab Dip Tips and Variations

    This delicious seafood dip is super easy to switch up and make it how you like. Here are some ideas to get you started.

    • Use Room Temp Cream Cheese! I highly recommend you use room-temperature cream cheese for the smoothest, creamiest dip. I like to set it on the counter for up to 2 hours before I prepare the dip to allow it to soften.
    • How well do I need to drain the crab? Drain the crab very well! Otherwise, the dip may end up soupy. I used the lid of the can to press down on the crab while it was still in the can until no more liquid would come out. If it’s still dripping liquid when you squeeze it, it’s not drained well enough!
    • Can I Use Imitation Crab Meat? You can substitute canned crab for imitation crab if you would like! Shred it well, chop it into fine pieces, and use it in place of the canned crab.
    • Make it spicy! Add more hot sauce to spice up the cajun crab dip to your liking.

    Angle shot of someone dipping a cracker into the cajun crab dip.

    How to Store Leftover Crab Dip

    Cajun crab dip stores beautifully, making it perfect for enjoying over several days. The flavors meld together even more over time, so this easy appetizer will taste even better the next day!

    • In the Refrigerator: Store in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.
    • Make Ahead: You can prepare this cajun crab dip beforehand, as long as it is served and discarded after the 5th day.

    More Easy Dip Recipes

    If you love how simple and delicious cajun crab dip is, you’ll definitely want to try my other favorite easy dip recipes! These are perfect for parties, game days, or just snacking at home. Here are a few more to try next!

    Dressings, Sauces, and Dips

    Taco Dip

    5 mins

    Print

    Cajun Crab Dip

    Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base, this dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!
    Course Appetizer, dip
    Cuisine American, Southern
    Keyword Cajun Crab Dip, Cajun Crab Dip Recipe, Cold Cajun Crab dip, cold crab dip, creole crab dip
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 8 servings
    Calories 261kcal
    Author Alyssa Rivers

    Equipment

    • Hand Mixer

    Ingredients

    Instructions

    • Add 8 ounces room temperature cream cheese ½ cup mayonnaise, and ½ cup sour cream to a large bowl and beat with a hand mixer until smooth.
    • Add 1 thinly sliced green onion, 1 tablespoon fresh lemon juice, 2 teaspoons Cajun seasoning, ½-1 teaspoon hot sauce, and 1 teaspoon Worcestershire sauce and mix until combined.
    • Add 12 ounces well-drained canned lump crab meat and mix until combined. Taste and add more Cajun seasoning or hot sauce to your preference.
    • Transfer to a serving bowl and serve with your choice of crackers.

    Nutrition

    Calories: 261kcal | Carbohydrates: 3g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 439mg | Potassium: 192mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 0.5mg