This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! Homemade chicken meatballs are cooked in a creamy Parmesan sauce with Orzo pasta to make a satisfying dish the whole family will love!

Love orzo? See my 10 Best Orzo Recipes here or try this Lemon Chicken Orzo Soup next!

We are meatball obsessed and this easy one pan meal is one of our favorites!

This Chicken Meatballs recipe is cooked in a creamy garlic parmesan sauce with orzo pasta, making it a full meal deal that is ready in record time.

This one pan orzo recipe makes a deliciously comforting meal that’s perfect for lazy weekends or even busy weeknights. It has so much flavor that your guests will love it, too!

Add a salad or some colorful veggies on the side and dinner is done.

If it’s your first time making meatballs, you’ll be surprised how easy it is! Meatballs are a great thing to stash away in the freezer for easy dinner prep and they are so versatile.

For classic Italian meatballs, see this Easy Meatball Recipe, then check out my Sweet and Sour Meatballs, my Swedish Meatballs Recipe, and these Easy Meatballs in Orange Sauce to keep weeknight meals fresh and exciting.

For more delicious one pot meals, try my One Pot Teriyaki Chicken & Rice, Orecchiette Pasta with Sausage, and this Sun Dried Tomato and Spinach Orzo recipe!

Ingredients Needed:

Chicken Meatballs

• Chicken: use lean ground chicken for the best flavor. You can also use pork or turkey.
• Breadcrumbs: any brand of breadcrumbs will work, or you can make your own in a food processor. Fine bread crumbs work best.
• Cheese: use freshly grated Parmesan cheese if you can — it has the best flavor!
• Milk: any kind of milk will do here to help bind the meatball ingredients together (you can even sub water in a pinch!).
• Egg: to bind the meatballs.
• Seasoning: use a combination of fresh parsley, Italian seasoning, salt, fresh garlic, onion powder, and black pepper to give the chicken mixture loads of flavor.

Garlic Parmesan Orzo

• Seasoning: use freshly minced garlic, salt, and pepper for this orzo recipe.
• Broth: I use a low-sodium chicken broth to better control the saltiness of this dish.
• Orzo: use dry, uncooked orzo pasta. You will find it in the pasta aisle of your local grocery store.
• Cream: you can use any kind of cream to make this creamy orzo, but heavy cream will work best and give the richest sauce.
• Cheese: use Parmesan cheese that you grate yourself for the best flavor.

How to Make One-Pan Chicken Meatballs with Orzo

This recipe takes a bit of prep time but it’s well worth it! Full instructions are included in the recipe card below.

1. Mix meatball ingredients: In a large bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well, then let it sit for a bit before using it.
2. Cook meatballs: Roll the meat mixture into 1-1¼” balls, put them into a hot pan with oil, and sear until golden brown.
3. Make sauce and add orzo: Sauté the garlic, add the broth, and deglaze the pan. Bring it to a low boil, then add the orzo, cream, parmesan, salt, and pepper, and stir.
4. Add meatballs: Place the meatballs on top of the sauce, cover, and simmer to cook. Taste and serve.

One Pan Chicken Meatballs with Orzo FAQs

Tips and Notes

• Meatballs. You can use pre-made meatballs here, even pre-cooked frozen meatballs, or leftover meatballs from another meal! Simply add them to the pasta and continue cooking until heated through. 
• Orzo. Any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente. With another type, you may need to add additional broth to cook to al dente. (Got extra orzo? Try my One Pan Tuscan Orzo with Chicken next!)
• Cream. I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle. High fat dairy works best!
• Broth. You can use chicken stock or vegetable broth for a milder chicken flavor.

One-Pan Chicken Meatballs with Orzo Variations

• Use different type of chicken. You could use any kind of chicken with this recipe. Chicken thighs or diced chicken breast would be great too. Just make sure they’re cooked thoroughly before serving.
• Mix up the meat. Next time, try making these meatballs with ground turkey or use my recipe for Turkey Meatballs for a similar flavor. You can also use ground beef or ground pork for a different flavor. Check out my Easy Meatball Recipe for more tips on making other kinds of meatballs.
• Change the seasoning. I’ve used Italian seasoning in this recipe, but you can use other fresh herbs, dried herbs, or spices to make it your own.
• Add some heat. Turn up the heat with some red pepper flakes or hot sauce added to the chicken meatball mixture.

Serving Suggestions

The great thing about this one-pan meal is that it can be made and served on its own!

To make it a larger meal or to make it go further, you can make some delicious vegetable side dishes to go along with it.

Try it with my Cheesy Baked Asparagus and Honey Glazed Carrots for more comforting flavors.

Try a mixture of my Roasted Carrots, Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have some bread on the table too, so try my Cheesy Garlic Bread or this classic Garlic Bread recipe to enhance those garlicky flavors.

More Easy One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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One Pan Chicken Meatballs with Orzo

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! With homemade chicken meatballs in a creamy Parmesan sauce, it's cooked with yummy Orzo pasta to make a filling dish the whole family will love!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 586cal

Author Ashley Fehr

Ingredients

Chicken Meatballs

• 1 pound ground chicken (454 grams)
• ½ cup dry breadcrumbs (55 grams)
• ½ cup Parmesan cheese (35 grams)
• ¼ cup milk
• 1 egg
• ¼ cup fresh parsley (finely chopped) optional
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Garlic Parmesan Orzo

• 2 cloves garlic (finely minced)
• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• ⅔ cup cream (any kind – heavy cream will give a richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

Chicken Meatballs

• In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
• Roll into 1-1¼” balls.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
• Remove to a plate and cover with foil to keep warm.

Garlic Parmesan Orzo

• Add the garlic to the skillet and cook for 1 minute.
• Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
• Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
• Taste and serve.

Video

Notes

*We love meatballs, so there’s a good amount of meatballs per serving in this recipe. If you prefer, you could increase the orzo to 2 cups and the broth to 3¼ cups to serve more people.

*Baking meatballs: you can also bake the meatballs and add them to the orzo after they are cooked. Bake at 400 degrees F for about 12 minutes, until the internal temperature reaches 165 degrees F.

Ingredients and Substitutions:

• Meatballs: you can use any kind of meatballs here, even pre-cooked frozen meatballs. Simply add them to the pasta and continue cooking until heated through.
• Orzo: any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente.
• Cream: I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle.

Storage

• Store: Store leftovers in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Make-Ahead & Freeze: The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months.

Nutrition

Calories: 586cal | Carbohydrates: 59g | Protein: 42g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1440mg | Potassium: 976mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 3mg

The post One Pan Chicken Meatballs with Orzo appeared first on The Recipe Rebel.

This Homemade Cheesy Garlic Bread recipe is packed with flavor, and it’s so easy to make. Packed with herby flavors and three types of cheese, it’s the perfect side dish for just about any meal!

This is the best cheesy garlic bread I have ever had, and I’ve tried a few!

We love having bread sides with dinner, it’s the perfect way to compliment just about any main meal. (It’s also perfect for dunking in any of my soup recipes!)

While I love Classic Garlic Bread, sometimes I’m looking for something a bit more indulgent. This Cheesy Garlic Bread is what we’re after!

This homemade garlic bread is the best comfort food for snacking and it’s a perfect appetizer for dinner parties too. Pair it with some marinara, ranch or homemade Homemade Salsa and I don’t need much else 😉

If you love this recipe, you’ll also love my Garlic Herb Dinner Rolls and my Homemade Breadsticks.

Ingredients Needed:

• Butter: use salted butter as it has a better flavor for this side dish. If you only have unsalted butter to hand, add a pinch of salt to the butter mixture.
• Seasoning: freshly chopped garlic cloves and fresh parsley bring so much rich and herby flavor to this garlic bread.
• Cheese: a combination of Parmesan cheese, mozzarella cheese, and cheddar cheese works perfectly for this recipe, but you can use almost any kind!
• Bread: I love to use French bread that has a crunchy crust with soft bread in the middle. Ciabatta or sourdough would also work great!

How to Make Cheesy Garlic Bread

This homemade garlic cheese bread is quick and easy to make. Full instructions are included in the recipe card below.

1. Make garlic butter: Mix together the butter, garlic, parsley, and Parmesan cheese.
2. Add butter to bread: Spread butter evenly on the bread slices.
3. Add cheese: Add shredded cheese evenly on the slices.
4. Bake: Bake until desired crispness is reached.

Cheesy Garlic Bread FAQs

Tips and Notes

• Real butter. Use real butter for this recipe, not margarine. It just has a better flavor!
• Room temperature. Softer butter will incorporate more easily with the other ingredients and have a smoother texture.
• Use fresh ingredients. I recommend using fresh parsley and fresh garlic for the best flavor.

Cheesy Garlic Bread Variations

• Mix up the herbs. Feel free to play around with herbs and spices. Try adding other fresh herbs such as rosemary, basil, oregano, or thyme. Use garlic powder as well as fresh garlic for a stronger flavor.
• Spice it up. Add ground black pepper, some red pepper flakes, or chili powder to the tops of your cheesy garlic bread slices for a bit of heat.
• Cheese. Use other cheeses like Monterey Jack, Provolone, or even a Mexican Cheese Mix for more flavor!

Serving Suggestions

This cheesy garlic bread is perfect as a side dish to just about any meal, but it will taste wonderful with a tomatoey main dish like this Easy Lasagna, my delicious Baked Ziti, and this reader-favorite One Pot Hamburger Helper dish!

Other side dishes that will work well with this garlic bread are my Air Fryer Green Beans, this Air Fryer Broccoli, or Corn on the Cob for some added color!

More Bread Recipes to Try

• Whole Wheat Bread Loaf
• Homemade Crescent Rolls
• Mom’s Homemade Buns
• Homemade Soft Pretzels
• Buttery Bread Machine Rolls
• No Knead Artisan Bread

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

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Cheesy Garlic Bread

This Homemade Cheesy Garlic Bread recipe is packed with flavor, and it’s so easy to make. Packed with herby flavors and three types of cheese, it’s the perfect side dish for just about any meal!

Course Appetizer, Side Dish

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 10

Calories 305cal

Author Ashley Fehr

Ingredients

• ½ cup salted butter room temperature (you can use unsalted and add salt)
• 2 cloves garlic very finely chopped about 1 ½ teaspoons fresh or ½ teaspoon garlic powder
• 1 tablespoon fresh parsley finely chopped
• 1 tablespoon grated Parmesan cheese
• 1 loaf French bread
• 2 cups mozzarella cheese shredded
• 1 cup cheddar cheese shredded

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• In a medium bowl, add butter, garlic, parsley, and Parmesan cheese.
• Beat ingredients with an electric mixer on medium speed until combined and creamy. Taste and adjust to your preferences as desired.
• Slice french bread in half crosswise and place on parchment lined baking sheet with the cut side up. Press halved loaves down with a cutting board or another sheet pan (this helps to prevent the edges from curling too much).
• Spread butter evenly on the cut sides. Top each slice with shredded cheese.
• Bake at 375 degrees F for 8-10 minutes until desired crispness is reached, broiling to brown further if desired.
• Garnish with finely chopped parsley, then slice into strips. Serve hot.

Video

Notes

• Make Ahead: You can make the homemade garlic butter ahead of time. It will last for up to a week in the fridge or for up to 6 months in the freezer. Keep it on hand so you can whip up fresh cheesy garlic bread quickly and easily anytime you wish!
• Store: Store cheesy garlic bread in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Make the cheesy garlic bread, cook it, and let the slices completely cool. Place on a tray lined with parchment paper and put it in the freezer for 30 minutes. Once frozen, you can put the bread slices in a freezer-safe container or in a Ziploc bag. Wrap the slices individually in plastic wrap, or put parchment paper between each slice so they don’t stick together. Store in the freezer for up to 6 months.

 

Nutrition

Serving: 10g | Calories: 305cal | Carbohydrates: 22g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 528mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 2mg

The post Cheesy Garlic Bread appeared first on The Recipe Rebel.

This homemade Garlic Bread is a classic side dish or appetizer that comes together in just 20 minutes! Sliced French bread is slathered with homemade garlic butter, then baked until soft, buttery, and golden-brown.

This recipe makes the best garlic bread! It’s so easy to make, smothered in homemade garlic butter, has a soft, buttery center, crispy edges, and a golden-brown, slightly crispy crunch.

The best part? You can bake it a little less or a little more so that you get it as soft or as crispy as you like.

It’s an appetizer or side dish that is always a hit. Serve it with this Spaghetti and Meatballs, a bowl of Chicken Rice Soup, or this Chicken Tortellini Soup or just eat the whole loaf on its own…yep, it’s that good.

Ingredients Needed:

• Butter: you can use salted butter or unsalted butter and add salt yourself. Be sure to soften it room temperature so that the finished garlic butter is smooth and spreadable.
• Garlic: I recommend using fresh garlic for a sharper, more garlicky flavor. If you prefer a more subtle flavor, you can use ½ teaspoon of garlic powder instead.
• Parsley: use finely chopped, fresh parsley for a brighter flavor. If all you have is dried parsley, that will work as well.
• Parmesan: this is optional but highly recommended to add a salty, cheesiness.
• French Bread: I like to use French bread which has that classic soft texture with a flaky, crispy crust. You can also use a baguette which has a crunchier, chewier texture.

How to make Garlic Bread

This garlic bread recipe uses my homemade garlic butter which takes just 10 minutes to whip up! Try it with Roasted Garlic to take the flavor to the next level.

1. Make the garlic butter. In a medium bowl, add room temperature butter, garlic, parsley, and cheese. Beat with an electric mixer until creamy.
2. Prep the garlic bread. Slice the bread into 3/4″ slices, then spread the butter evenly on one side of each slice.
3. Bake. Lay the buttered bread on a parchment paper lined baking sheet and bake at 375ºF for 8-10 minutes or until crisped to your liking.

What bread to use

I like to use French bread. It has a slightly crispy, flaky crust and takes on that classic soft, buttery center when baked.

If you prefer a heartier, chewier garlic bread, you can use a baguette instead. Keep in mind that different types of bread will cook differently so you may have to adjust the baking time!

Tips and tricks

• Use real butter, not margarine. It just has a better flavor!
• Bring the butter to room temperature. Softer butter will incorporate more easily with the other ingredients and have a smoother texture.
• Use fresh ingredients. I recommend using fresh parsley and fresh garlic for the best flavor.
• Get creative. Feel free to play around with herbs and spices. Try adding other fresh herbs such as rosemary, basil, oregano, or thyme. Use garlic powder along with fresh garlic for a stronger flavor. Add black pepper for a kick of spice. You really can’t go wrong!
• Make it cheesy. If you prefer a cheesier garlic bread, layer on shredded mozzarella cheese and broil it until melted.
• Prep ahead of time. The homemade garlic butter will last for up to a week in the fridge or for up to 6 months in the freezer. Make it ahead of time and keep it on hand so you can whip up this garlic bread quickly and easily anytime!

What to serve with garlic bread

This makes the best appetizer next to a side of marinara sauce for dipping. You can also serve it as a side dish next to so many different entrees! Here are a few of my favorites:

• Baked Spaghetti
• Italian Sausage Soup
• Easy Lasagna
• Zuppa Toscana
• Chicken Fettuccine Alfredo

How to store leftovers:

Homemade garlic bread is best right away but will last in an airtight container in the fridge for 3-4 days. It can also be wrapped in foil and plastic wrap, then frozen for up to 6 months.

To enjoy again, bake in the oven to warm and re-crisp.

Can garlic bread be cooked from frozen?

It can! If your garlic bread is frozen, you can bake it straight from frozen, just adding time as needed until it’s heated all the way through.

The best way to do this is to flash freeze the slices individually (freeze on the pan for just a couple hours) then pop them into a large freezer bag and take one or two out when you need them.

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Garlic Bread

This homemade Garlic Bread is a classic side dish or appetizer that comes together in just 20 minutes! Sliced French bread is slathered with homemade garlic butter, then baked until soft, buttery, and golden-brown.

Course Appetizer, Bread and Baked Goods

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 13 slices

Calories 125cal

Author Ashley Fehr

Ingredients

• ½ cup salted butter room temperature (you can use unsalted and add salt)
• 3 cloves garlic very finely chopped or pureed (about 1 ½ teaspoons fresh or ½ teaspoon garlic powder)
• 1 tablespoon fresh parsley finely chopped
• 1 tablespoon shredded Parmesan cheese optional
• 1 loaf French bread

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F
• In a medium bowl, add butter, garlic, parsley and cheese.
• Beat with an electric mixer on medium speed until combined and creamy. Taste and adjust to your preferences as desired.
• Slice French bread into 3/4" slices (I get about 12-13 per loaf) and spread the butter evenly on one side of each slice. Lay slices on a parchment lined baking sheet with the butter side up.
• Bake at 375 degrees F for 8-10 minutes until desired crispness is reached.

Video

Notes

Notes:

• Use real butter, not margarine. It just has a better flavor!
• Bring the butter to room temperature. Softer butter will incorporate more easily with the other ingredients and have a smoother texture.
• Use fresh ingredients. I recommend using fresh parsley and fresh garlic for the best flavor.
• Get creative. Feel free to play around with herbs and spices. Try adding other fresh herbs such as rosemary, basil, oregano, or thyme. Use garlic powder along with fresh garlic for a stronger flavor. Add black pepper for a kick of spice. You really can’t go wrong!
• Prep ahead of time. The homemade garlic butter will last for up to a week in the fridge or for up to 6 months in the freezer. Make it ahead of time and keep it on hand so you can whip up this garlic bread quickly and easily anytime!

 

Storage:

Homemade garlic bread is best right away but will last in an airtight container in the fridge for 3-4 days. It can also be wrapped in foil and plastic wrap, then frozen for up to 6 months.

To enjoy again, bake in the oven to warm and re-crisp.

Nutrition

Calories: 125cal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 184mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

The post Garlic Bread appeared first on The Recipe Rebel.

This homemade Garlic Butter is a 10-minute, 4-ingredient recipe that can be used in so many different ways! It’s the best way to infuse flavor into meat, pasta, veggies, bread, you name it!

Have you ever seared meat, made pasta, roasted veggies, or made a sandwich and just felt like it was missing something? Yeah, it probably needed garlic butter.

Trust me. This garlic butter will very quickly become a refrigerator staple. It is the best way to make any meal taste like it was made by a professional chef. It’s a simple 10-minute recipe that can take meat, pasta, veggies, one of Mom’s Homemade Buns or these Homemade Breadsticks from good to amazing.

P.S. Want to take your Slow Cooker Chicken Breast to the next level? Swap the butter for a couple scoops of this deliciousness.

Garlic butter ingredients:

This recipe is made up of ingredients you probably already have on hand!

• Butter: I recommend using salted butter. If all you have is unsalted butter, you can add salt to taste yourself!
• Garlic: I like to use fresh garlic, very finely chopped or pureed, for a more intense flavor, but if you prefer a more subtle garlic flavor, feel free to use garlic powder instead. You can also use this Roasted Garlic!
• Parsley: use finely chopped fresh parsley so it incorporates well into the garlic butter. If all you have is dried parsley, that will work as well.
• Parmesan Cheese: this is optional but adds a delicious cheesy saltiness.

How to make garlic butter

This easy recipe takes just 10 minutes to whip up!

1. Combine all ingredients: In a medium bowl, add butter, garlic, parsley, and parmesan.
2. Beat until smooth: Beat with an electric mixer on medium speed until creamy.

Tips and tricks

• Bring the butter to room temperature. The softer butter incorporates more easily with the other ingredients so you don’t end up with any chunks.
• Use fresh ingredients. I think that fresh garlic and parsley bring the best flavor, so if you have those on hand use them! If all you have are garlic powder and dried parsley, those will work as well.
• Dice and chop small. Be sure you dice or mince your garlic and chop your parsley pretty small in size. Garlic butter is delicious with a little bit of texture but you don’t want chunks.
• If you want completely smooth garlic butter with no texture from the garlic, feel free to throw everything into the food processor instead.

How healthy is garlic butter?

Garlic butter is really no less healthy than regular butter! The only additional ingredients are garlic, parsley, and optional cheese.

You could even argue that it is healthier because of the garlic, which is said to lower blood pressure, lower cholesterol, boost immune function, and contain numerous nutrients, vitamins, and antioxidants.

However, some things are worth enjoying just because they’re delicious

How to use garlic butter

Pretty much anything you can make using regular butter, you can make with garlic butter. Here are some ideas:

• On meat. Use it to cook steak, chicken, pork tenderloin, or salmon.
• Over pasta. Melt it into plain noodles or mix it into pesto pasta, Italian chicken pasta, or even spaghetti with meat sauce to kick the flavor up a notch.
• With veggies. Melt and drizzle it over roasted potatoes and carrots, steamed or roasted broccoli, Brussels sprouts, sautéed mixed veggies, you name it.
• On baked potatoes. Slice it and serve a slab of it on instant pot baked potatoes or air fryer baked potatoes.
• Over rice. Stir it into any cooked rice (brown rice, white rice, wild rice, etc.) to add a little bit of flavor.
• On sandwiches. Spread it on a grilled cheese sandwich or an Italian chicken sandwich.
• Over popcorn. Yep. Seriously. Melt it and drizzle it over popcorn for a buttery, savory snack.
• On bread. Slather it on crusty toasted bread for a makeshift garlic bread, serve it next to warm homemade dinner rolls, or use it in my homemade breadsticks recipe!

How to store

This homemade garlic butter will last in an airtight container in the fridge for 1 week or in the freezer for up to 6 months. When you’re ready to use, thaw it in the fridge if frozen, serve it from the fridge, or bring it to room temperature so it’s spreadable.

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Garlic Butter

This homemade Garlic Butter is a 10-minute, 4-ingredient recipe that can be used in so many different ways! It's the best way to infuse flavor into meat, pasta, veggies, bread, you name it!

Course Appetizer, Bread and Baked Goods

Cuisine American, Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 106cal

Author Ashley Fehr

Ingredients

• ½ cup salted butter, room temperature (you can use unsalted and add salt)
• 3 cloves garlic, very finely chopped or pureed (about 1 ½ teaspoons fresh or ½ teaspoon garlic powder)
• 1 tablespoon fresh parsley (finely chopped)
• 1 tablespoon shredded Parmesan cheese (optional)

Instructions

• In a medium bowl, add butter, garlic, parsley and cheese.
• Beat with an electric mixer on medium speed until combined and creamy. Taste and adjust to your preferences as desired.
• OPTIONAL: you can add the butter and garlic cloves to a food processor, and process until smooth for no garlic chunks. Then stir in parsley and Parmesan.

Video

Notes

Notes:

• Bring the butter to room temperature. The softer butter incorporates more easily with the other ingredients so you don’t end up with any chunks.
• Use fresh ingredients. I think that fresh garlic and parsley bring the best flavor, so if you have those on hand use them! If all you have are garlic powder and dried parsley, those will work as well.
• Dice and chop small. Be sure you dice or mince your garlic and chop your parsley pretty small in size. Garlic butter is delicious with a little bit of texture but you don’t want chunks.
• If you want completely smooth garlic butter with no texture from the garlic, feel free to throw everything into the food processor instead.

 

Storage:

This homemade garlic butter will last in an airtight container in the fridge for 1 week or in the freezer for up to 6 months. When you’re ready to use, thaw it in the fridge if frozen, serve it from the fridge, or bring it to room temperature so it’s spreadable.

Nutrition

Calories: 106cal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 111mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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This German Potato Salad is made with red potatoes, bacon, and a homemade dressing made of sauteed onion, cider vinegar, bacon drippings. Serve it warm or chilled!

See the step by step recipe down in the recipe card.

This recipe is generously sponsored by The Little Potato Company and I was compensated for my time creating it. Thank you for supporting the brands that make The Recipe Rebel possible!

It’s picnic and cookout season, and I couldn’t be more excited!

We love making a bunch of cold salads (they’re perfect for making ahead!) and grilling up a bunch of meat, like this Grilled Chicken and this Grilled Pork Tenderloin. A big glass of this Homemade Lemonade or a refreshing Milkshake is also a must!

This recipe is perfect for serving alongside almost anything, and we love it because it can be served warm or chilled.

I always use a bag of Little Potatoes (this time I chose Blushing Belles), because it means no washing, no peeling and little prep!

They come washed and ready to cook, so I just halve or quarter them before boiling and our salad is well on its way to being on the dinner table.

What is German Potato Salad?

Since I am not German, I’m no authority on German Potato Salad.

However, we’ve been enjoying this Potato Salad at our summer cookouts for a long time now, and I wanted to share my version!

German Potato Salad is lighter and fresher than your typical mayo-laden potato salad (although I love those, too!).

It’s made with boiled red potatoes, crispy bacon, and a homemade vinaigrette comprised of apple cider vinegar, bacon drippings, (many add Dijon mustard, but it’s not our favorite) and I love adding a sprinkling of fresh chopped parsley or green onions.

Do you serve German Potato Salad warm or cold?

Either!

Since you toss the boiled potatoes with the dressing immediately after draining, you can serve right away, or chill to serve later.

Chilled is a great option for a large gathering because you can make it in advance and not sacrifice any quality.

It is delicious both ways!

Just keep in mind that when completely chilled the dressing does sort of firm up (that’s the bacon fat in it) — so I prefer to serve room temperature or slightly warm for this reason.

What kind of potatoes are best for this potato salad?

Red potatoes are traditionally used in German Potato Salad, but any kind will work fine.

I prefer to choose Little Potatoes because they have a smooth, thin skin, that doesn’t have to be peeled or washed (they come ready to cook!).

With how busy summer days can get, we love any shortcut that helps us get dinner on the table!

Can I make it ahead?

Absolutely!

Because the potatoes are cooked, this potato salad can be made ahead and stored up to 4 days before serving.

This is great because you can pair leftovers with a variety of grilled dinners throughout the week!

What to serve with this German Potato Salad:

Almost anything! But here are some of our favorite pairings:

• Crock Pot Pulled Pork
• Slow Cooker BBQ Chicken
• Instant Pot BBQ Chicken (can also be prepped ahead!)
• Baked Chicken Breast — because potato salad isn’t just for grilling season!

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German Potato Salad

This German Potato Salad is made with red potatoes, bacon, and a homemade dressing made of vinegar, sugar, and bacon drippings. Serve it warm or chilled!

Course Main Course, Salad, Side Dish

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 6 servings

Calories 212cal

Author Ashley Fehr

Ingredients

• 1 ½ lb Little potatoes (quartered)
• 4 slices thick cut bacon (chopped)
• 1 red onion (finely chopped)
• 3 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 tablespoon fresh parsley (chopped)

Instructions

• Quarter potatoes and cook in a large pot of boiling, salted water for 6-8 minutes, until tender. Drain and set aside.
• Meanwhile, in a medium skillet, cook chopped bacon on medium heat until crispy, about 4-5 minutes. Remove bacon with a slotted spoon and drain on paper towel, leaving bacon fat in the pan.
• Place pan back on the heat and cook onion in bacon fat until tender, about 4-5 minutes.
• To the onions, add vinegar, sugar, salt and pepper. Bring to a simmer over medium heat and cook for 2-3 minutes.
• Remove dressing from heat and pour over potatoes. Add cooked bacon and parsley to potatoes and toss.
• Serve immediately or allow to cool.

Video

Nutrition

Calories: 212cal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 361mg | Potassium: 561mg | Fiber: 3g | Sugar: 6g | Vitamin A: 68IU | Vitamin C: 25mg | Calcium: 21mg | Iron: 1mg

The post German Potato Salad appeared first on The Recipe Rebel.

Lyonnaise Potatoes are thinly sliced potatoes, par boiled and fried until crispy with caramelized onions — simple ingredients and big flavor! See the step by step recipe video down in the recipe card.

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Sometimes it really amazes me how the simplest ingredients can make a dish as flavorful as these Lyonnaise Potatoes!

Lyonnaise might sound sort of fancy, but I promise that although there are a few different steps (and one pot and one pan ), the ingredients and method are simple, and the flavor is worth every minute!

Lyonnaise potatoes are simply crispy sliced potatoes with caramelized onions — one epic combination if you ask me!

They pair so well with a variety of meals, like this Crockpot Whole Chicken or this Roasted Pork Tenderloin.

Here are a few of my best tips and tricks to get you started!

What kind of potatoes do I need to make Lyonnaise potatoes?

Really, any varietal of potatoes can be used in this Lyonnaise Potatoes recipe, but I prefer the creamy, buttery flavor of The Little Potato Company’s Boomer Gold potatoes — I love that they come pre-washed and don’t need to be peeled, so it really cuts down on my prep time!

Just a quick slice and they are ready to go!

If you don’t have Boomer Gold, you can use any varietal of Little Potatoes.

What kind of onions can I use?

Traditionally, yellow onions are used in Lyonnaise potatoes, but, again, who’s to say that red onions aren’t also delicious when caramelized and served with potatoes!

Feel free to use the yellow onions called for, or improvise and use whichever onions you have on hand.

Tell me the truth — can’t I just dump everything in the pan at once?

Believe me, you know I love nothing more than saving time and dishes while producing amazing results!

With these Lyonnaise Potatoes, however, the big selling feature is those crispy potato edges paired with the caramelized onions.

The best way to do this is to work in batches (unless you have one really, really large pan and can actually heat it evenly), so that the potatoes are not crowded.

Sliced potatoes cooked with caramelized onions are still delicious, however, so if you insist you don’t need that crispy exterior, feel free to save yourself 20 minutes and go all in

What can I add to put my own twist on this recipe?

• Feel free to bump up the seasonings or spices: Lyonnaise Potatoes are traditionally kept simple, which is one thing I really love about them. However, you can always add garlic, different herbs or spices to add your own spin.
• Sprinkle other fresh herbs on before serving, in addition to the traditional fresh parsley: again, experiment and use what you have!
• Add in additional vegetables: although not traditional, you can add additional vegetables when you are sautéing the potatoes and onions. Just remember that the more you add, the more batches you will have to cook in, since the potatoes need some room to get crispy.

A few more ways to complete your meal!

These Lyonnaise Potatoes do require a little hands on attention while they cook, so we love to serve with a main dish from the oven, slow cooker or Instant Pot to keep things simple. Here are a few of our favorites!

• Instant Pot Pot Roast — skip the potatoes in the pot roast and serve with these instead!
• Slow Cooker Chicken Breast — simple and flavorful
• Crockpot Pulled Pork — juicy and tender!
• Creamy Garlic Instant Pot Chicken Thighs

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Lyonnaise Potatoes

Lyonnaise Potatoes are thinly sliced potatoes, par boiled and fried until crispy with caramelized onions — simple ingredients and big flavor!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 221cal

Author Ashley Fehr

Ingredients

• 1 lb Little potatoes
• 1 teaspoon salt
• 2 small yellow onions (thinly sliced)
• 2 tablespoons butter (salted or unsalted)
• 2 tablespoons canola oil
• salt and pepper
• fresh parsley for garnish

Instructions

• Cut potatoes into 1/4" thick slices. Place in a large pot of cold water and add 1 teaspoon salt.
• Bring to a boil and boil 3-4 minutes, until crisp-tender. Drain and spread onto a paper towel lined plate to dry and cool slightly.
• In a large skillet over medium-high heat, melt butter with canola oil. Add half of the onions and cook until translucent and tender.
• Add half of the parboiled potatoes to the onions in the skillet and cook, stirring occasionally, until onions are caramelized and potatoes are crispy (not every potato will be crispy, but there should be a good amount of browned edges).
• Remove potatoes and onions to a plate and cover with foil to keep warm.
• Repeat the cooking process with the remaining onions and potatoes. When the second batch of potatoes are crispy and golden, stir the first batch back into the pan to heat through.
• Season with salt and pepper to taste, and sprinkle with fresh parsley before serving.

Video

Nutrition

Calories: 221cal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 640mg | Potassium: 558mg | Fiber: 3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 26mg | Calcium: 26mg | Iron: 1mg

The post Lyonnaise Potatoes appeared first on The Recipe Rebel.

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I know that maybe it seems a little strange to see me get excited about this no mayo potato salad after I shared this Classic Potato Salad with Bacon two short months ago, but grilling weather is at least a few months here in Manitoba and a girl’s gotta have options, right?!?

I do love potato salad with mayo (even though I’ve confessed over and over that I despise mayo and it’s the only way I’ll eat it). But this no mayo option is just as good and has tons of flavor from fresh herbs — such a great way to dig into your stash this summer!

There are so many things I love about this deliciousness right here.

You’ve got allllll the herbs (and you can mix it up and use whatever you have or whatever you like! Add basil, thyme, whatever you’ve got on hand!). Plus, herbs add a ton of flavor and pretty much zero calories (perfect for swimsuit season!).

A super simple dressing with just a touch of tang and a touch of sweetness — it’s really light and mild in flavor.

Garlic (call me crazy if you want — I love my garlic in everything!).

The creamiest, most delicious Little Potatoes — for this recipe I used Baby Boomers because I love them boiled. They are so soft and fluffy inside, and they’re the perfect base for this super flavorful dressing! One serving also has only 120 calories, 12% of your daily fibre and 8% of your daily Iron — both super important for this preggo here!

And lastly, it’s perfect hot, warm, room temperature or straight from the fridge. Serve it up as a hot side dish fresh out of the pan in the winter with a roast, or serve it cold with grilled meat and veggies in the summer. It’s totally flexible!

Tips and Tricks for Making this no mayo Garlic Herb Potato Salad:

• This recipe is naturally gluten-free, vegetarian (use something else to sweeten and we can call it vegan!), and dairy free — so it’s perfect for those big potlucks or gatherings!
• Speaking of this salad being dairy free…. I wouldn’t judge you if you threw in a handful of freshly grated Parmesan cheese — that garlic/herb/Parm combo is out of this world!
• If your potatoes are a little larger than mine, you may want to halve them just for ease of eating.
• Feel free to add in your favorite summer veggies: peppers, spinach, kale, cherry tomatoes — fresh or roasted!
• Pictured above is the entire recipe — for me, this was about 28 Little Potatoes for 340 grams. It can easily serve anywhere from 3-4 people, or a little more or a little less. It’s super easy to double the recipe and use a full 1.5lb/680g bag if you like!

Watch the recipe video and see how easy it is to make!

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No Mayo Garlic Herb Potato Salad + RECIPE VIDEO

This no mayo Garlic Herb Potato Salad is great warm or cold — the perfect make ahead side dish for summer barbecues, loaded with fresh herbs! Includes step by step recipe video.

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 141cal

Author Ashley Fehr

Ingredients

• 340 g Little Potatoes I used 28 Baby Boomers
• 2 tablespoons canola oil or oil of choice
• 1 teaspoon cider vinegar
• 1 teaspoon liquid honey
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• pinch of pepper
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh parsley chopped
• 1 tablespoon fresh chives chopped

Instructions

• In a large pot of boiling, salted water, cook potatoes until tender, about 10-13 minutes (I use a sharp knife to test doneness as shown in the video — it should pierce easily). Drain potatoes and return to pan.
• In a small bowl, combine oil, vinegar, honey, garlic, salt, pepper, dill, parsley and chives. Add to potatoes in pan, cook and stir over medium heat for 2 minutes to soften garlic and bring flavors together (this cooking is optional, but I prefer to cook the garlic even just for a couple minutes — if you want to skip this step, feel free to just add to the hot potatoes or use ¼ teaspoon garlic powder).
• Remove potatoes to a plate and serve warm or refrigerate to serve cold later.

Notes

Along with the nutrition information provided, ¼ of this recipe also provides 23% of your Vitamin A, 25% of your Vitamin C, and 10% of your Iron.

Nutrition

Calories: 141cal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Sodium: 294mg | Fiber: 2g | Sugar: 2g

The post No Mayo Garlic Herb Potato Salad appeared first on The Recipe Rebel.