Jumbo Crab Garlic Butter Rolls

Soft, fluffy dinner rolls stuffed to the brim with creamy crab filling, brushed in garlicky butter, and baked until golden and bubbling. Each bite is rich, savory, and loaded with sweet jumbo lump crab that you can actually see and savor.

This recipe takes everything you love about crab dip and tucks it inside warm bread. It’s indulgent, comforting, and just a little dramatic when you pull one apart and that creamy filling stretches and steams.

Perfect for game days, holiday spreads, dinner parties, or when you simply want to turn a regular weeknight into something special.

Why You’re Going to Love This Recipe

• Packed with real jumbo lump crab you can actually taste
• Creamy, cheesy filling with layers of garlic and herbs
• Golden, buttery tops with crispy edges
• Easy to prep ahead and bake when ready
• Feels fancy but uses simple ingredients

Ingredients

• Large dinner rolls

Jumbo Lump Crab Filling

• Cream cheese, softened
• Claw crab meat
• Jumbo lump crab meat
• Mozzarella, shredded
• Shallot, minced
• Fresh parsley, chopped
• Chives, minced
• Garlic, paste or minced
• Black pepper

Garlic Butter

• Unsalted butter, melted
• Garlic, minced
• Parsley, dried or fresh
• Salt

Garnish

• Parmesan cheese, grated
• Fresh parsley

Make the Garlic Butter

In a small bowl, mix together melted butter, minced garlic, parsley, and salt. Set aside.

Make the Jumbo Lump Crab Filling

In a mixing bowl, combine the cream cheese, claw crab meat, mozzarella, shallot, parsley, chives, garlic, and black pepper. Mix until smooth and well incorporated.

Gently fold in the jumbo lump crab meat last to keep those beautiful pieces intact.

Transfer the mixture to a piping bag.

Tip: No piping bag? Use a zip-top bag and snip the corner.

Prep the Rolls

Using a sharp knife, make a shallow crosscut into the top of each dinner roll. Do not slice all the way through.

Pipe the crab filling into each roll, filling generously. Continue until all filling is used.

Assemble and Bake

Preheat oven to 350°F.

Brush the tops and inside cuts of each roll with garlic butter.

Place stuffed rolls on a baking sheet and bake on the middle rack for 10 to 12 minutes, or until the tops are golden brown and the filling is warm and bubbling.

Once baked, brush with remaining garlic butter. Finish with grated parmesan and fresh parsley.

Serve warm and watch them disappear.

Storage and Reheating

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating
Reheat in a 325°F oven until warmed through to keep the bread soft and the filling creamy. You can also reheat in the air fryer at a lower temperature for a few minutes. Avoid microwaving if possible, as it can make the rolls chewy.

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Jumbo Crab Garlic Butter Rolls

There’s something about warm bread and crab that just feels luxurious. These Jumbo Crab Garlic Butter Rolls take everything you love about a creamy crab dip and tuck it inside soft, fluffy dinner rolls brushed in garlicky butter. As they bake, the tops turn golden, the filling gets warm and bubbly, and the sweet jumbo lump crab stays beautifully intact in every bite. It’s indulgent without being complicated. The kind of appetizer that makes people pause mid-conversation just to savor it. Perfect for holidays, game nights, or anytime you want to bring a little wow factor to the table without the stress. Soft. Buttery. Creamy. Loaded with real crab. Just like that.

Course Appetizer, dinner, Main Course

Cuisine American

Keyword dinner rolls, jumbo crab, seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 rolls

Author kingcooks

Ingredients

• 8 large dinner rolls

Jumbo Lump Crab Filling

• 16 oz cream cheese softened
• 8 oz claw crab meat
• 6 oz jumbo lump crab meat
• 1 cup mozzarella shredded
• 1/4 cup shallot minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp garlic paste or minced
• 1 tsp black pepper

Garlic Butter

• 8 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/2 tsp parsley dried or freshly chopped
• 1/4 tsp salt

Garnish

• Parmesan cheese grated
• Parsley freshly chopped

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Jumbo Lump Crab Filling

• In a bowl add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
• Once thoroughly combined, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
• Make a shallow crosscut through each dinner roll, making sure not to cut all the way through.
• Fill the openings of the roll with the jumbo lump crab filling to the best of your ability. Continue until no more filling is left.

Assemble

• Preheat oven to 350F.
• Brush on the garlic butter and transfer the stuffed rolls to a baking sheet. Place on the middle rack of the oven.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warm and bubbling throughout.
• Once baked, topped with remaining garlic butter, grated parmesan cheese and parsley. Enjoy!

Jumbo Crab and Spinach Dip

There’s something about a warm, bubbling crab dip that instantly sets the mood. This Jumbo Crab and Spinach Dip is rich, creamy, and unapologetically indulgent, the kind of appetizer that gathers people around the table without anyone needing an invitation. Sweet crab meat is folded into a velvety blend of cream cheese, mozzarella, and gouda, with tender spinach and classic Old Bay bringing just the right balance. Finished with extra jumbo lump crab on top, it feels luxe, comforting, and perfect for entertaining or savoring straight from the oven.

Why You’re Going to Love This Jumbo Crab and Spinach Dip

• Loaded with real crab for a rich seafood flavor in every bite
• Creamy, cheesy, and perfectly seasoned without overpowering the crab
• Easy to prep ahead and bake when ready to serve
• Perfect for holidays, game days, or cozy nights in
• Pairs beautifully with crusty bread, crackers, or chips

Ingredients for Jumbo Crab and Spinach Dip

For the Dip

Cream cheese
Jumbo lump crab meat
Crab meat
Spinach, cooked
Mozzarella cheese
Gouda cheese
Mayonnaise
Shallots
Parsley
Chives
Garlic
Old Bay seasoning
Black pepper
Salt
Paprika

For Serving

Crusty baguette, sliced
Extra mozzarella and gouda for topping

Garnish

Fresh chives

How to Make Jumbo Crab and Spinach Dip

Step 1: Mix the Base

In a large bowl, add the cream cheese, crab meat, cooked spinach, mozzarella, gouda, mayonnaise, shallots, parsley, chives, garlic, Old Bay, pepper, salt, and paprika. Mix until fully combined and smooth.

Step 2: Fold in the Jumbo Crab

Gently fold in the jumbo lump crab meat, being careful not to break up the pieces. This keeps those beautiful chunks intact for texture and presentation.

Step 3: Assemble

Preheat your oven to 350F. Transfer the mixture to an oven safe baking dish at least 8×8 inches. Spread evenly and top with additional mozzarella and gouda.

Step 4: Bake

Place the dish on the middle rack and bake until the cheese is melted and the top is bubbling. The dip should be hot all the way through with lightly golden edges.

Step 5: Finish and Serve

Once out of the oven, top with extra jumbo crab meat and garnish with chopped chives. Serve immediately with sliced baguette, crackers, or chips.

Tips for the Best Crab Dip

Use room temperature cream cheese for the smoothest texture
Drain spinach well to avoid excess moisture
Fold the jumbo crab gently to keep the pieces intact
Serve hot for the creamiest, most indulgent experience

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days.

To reheat, place the dip in an oven safe dish, cover loosely with foil, and warm in a 325F oven until heated through. You can also reheat individual portions in the microwave in short intervals, stirring gently between rounds to maintain the creamy texture.

What to Serve with Jumbo Crab and Spinach Dip

Sliced baguette or crostini
Buttery crackers
Tortilla chips or pita chips
Fresh vegetables for dipping

This Jumbo Crab and Spinach Dip is rich, comforting, and guaranteed to steal the spotlight wherever it’s served. Whether you’re hosting or just treating yourself, this is one appetizer worth savoring.

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Jumbo Crab & Spinach Dip

Creamy, rich, and loaded with sweet crab in every bite, this Jumbo Crab & Spinach Dip is the kind of appetizer that disappears fast. Velvety cream cheese melts into mozzarella and gouda, while tender spinach and Old Bay bring balance and warmth. Finished with generous chunks of jumbo lump crab on top, it’s luxurious without trying too hard, perfect for gatherings, holidays, or anytime you want to serve something that feels a little special with minimal effort.

Course Appetizer, Main Course

Cuisine American

Keyword crab dip, seafood

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Crusty baguette sliced into 1 inch pieces

Jumbo Crab & Spinach Dip

• 16 oz cream cheese softened
• 8 oz jumbo lump crab
• 8 oz crab meat
• 1 cup spinach cooked
• 1 cup mozzarella cheese shredded plus more
• 1 cup gouda cheese shredded plus more
• 1/2 cup mayonnaise
• 1/4 cup shallots diced
• 2 tbsp parsley chopped
• 2 tbsp chives chopped
• 1 tbsp garlic minced or paste
• 1 tsp old bay
• 1 tsp pepper
• 1/2 tsp salt
• 1/2 tsp paprika

Garnish

• Chives chopped

Instructions

Jumbo Crab & Spinach Dip

• In a bowl, add all the ingredients listed under “Jumbo Crab & Spinach Dip” EXCEPT the jumbo lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat.

Assemble

• Preheat oven to 350F.
• Transfer the mixture to oven safe dish that’s at least 8×8 inches. Spread out evenly and top with more mozzarella and gouda cheese.
• Place on the middle rack in the oven and bake for 20-30 minutes until the top is bubbling and the cheese is melted.
• Once cooked, top with jumbo crab meat and garnish with chives. Serve immediately with slices of baguette or chips and enjoy!

Honey Chipotle Mozzarella Sticks

There is something magical about the combination of crispy breading and warm, stretchy cheese, and these Honey Chipotle Mozzarella Sticks deliver that magic every single time. They are bold, sweet, smoky, and impossible to walk away from once you start snacking. The honey chipotle sauce brings heat and sweetness, while the cool buttermilk ranch balances every bite with creamy comfort. Whether you are planning game day food, a party appetizer, or a late night treat in the kitchen, this recipe guarantees a moment of pure indulgence.

Why You Are Going To Love This Recipe

• The cheese pull is unreal thanks to thick cut mozzarella pieces.
• The honey chipotle sauce adds a perfect balance of heat, sweetness, and smokiness.
• The cool buttermilk ranch gives you the perfect dipping experience in every bite.
• The breading is extra crispy and stays crunchy even after dipping.
• You can prep them ahead by freezing, which makes frying fast and easy.

Ingredients

Mozzarella Sticks

Mozzarella cheese, cut into thick pieces
Canola oil, for frying

Honey Chipotle Sauce

Honey
Water
Chipotle peppers in adobo
Ketchup
Apple cider vinegar
Salt
Pepper

Buttermilk Ranch

Mayo
Sour cream
Buttermilk
Chives
Lemon juice
Parsley
Onion powder
Garlic powder
Salt
Pepper
Sugar

Breading

Panko breadcrumbs
Oregano
Garlic powder
Onion powder
Salt
Pepper

Egg Wash

Egg
Water

How To Make Honey Chipotle Mozzarella Sticks

Make the Buttermilk Ranch

1. In a bowl, add all ingredients listed under Buttermilk Ranch.
2. Mix until smooth and creamy.
3. Chill in the fridge until ready to serve.

Make the Honey Chipotle Sauce

1. In a small pan over medium low heat, combine all ingredients listed under Honey Chipotle Sauce.
2. Stir and bring to a gentle boil.
3. Allow it to simmer for 5 to 6 minutes until thick enough to coat the back of a spoon.
4. Remove from heat and set aside.

Prepare the Breading

1. Mix together all breading ingredients in a shallow bowl.

Prepare the Egg Wash

1. Whisk the egg and water together until smooth.

Bread the Mozzarella

1. Heat a pot of canola oil to 350F.
2. Dip each piece of mozzarella into the egg wash, then into the breadcrumbs, then back into the egg wash, and finish with another coat of breadcrumbs.
3. Press the breadcrumbs firmly so they stick well.

Fry

1. Fry the mozzarella sticks for 3 to 4 minutes or until golden brown and crisp.
2. Remove and drain on a wire rack or paper towels.
3. Serve immediately with honey chipotle sauce and buttermilk ranch.

Storage and Reheating

• If you want to prep these ahead, bread the mozzarella and freeze them in a single layer until firm. Once frozen, transfer to a freezer safe bag.
• Frying from frozen takes about 5 to 6 minutes.
• Fried mozzarella sticks are best served fresh, but you can reheat leftovers in the air fryer at 375F for 3 to 4 minutes until warmed through and crispy again.

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Honey Chipotle Mozzarella Sticks

There’s something unforgettable about that first pull of molten mozzarella, but these Honey Chipotle Mozzarella Sticks take it to an entirely new level. They’re crispy, gooey, sweet, smoky, and just spicy enough to make you reach for another before you’ve even finished the first. The warm honey-chipotle glaze brings a bold kick that pairs beautifully with the cool, creamy buttermilk ranch. Whether you’re hosting friends, feeding a crowd, or treating yourself to a late-night snack, these mozzarella sticks turn any moment into a little celebration.

Course Appetizer

Cuisine American

Keyword appetizers, honey chipotle, mozzarella sticks

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 1 lb mozzarella cut into 3×2 inch pieces
• Canola oil for frying

Honey Chipotle Sauce

• 1 cup honey
• 1/4 cup water
• 1-2 chipotle peppers in adobo sauce
• 1 tbsp ketchup
1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Buttermilk Ranch

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Breading

• 3 cups panko breadcrumbs
• 1 tsp oregano dried
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 2 large egg
• 2 tbsp water

Instructions

Buttermilk Ranch

• In a bowl, add all ingredients listed under “Buttermilk Ranch” and mix until thoroughly combined. Set in the fridge until you’re ready to serve.

Honey Chipotle Sauce

• In a pan over medium-low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
• Cook for 5-6 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.

Breading

• Mix together all ingredients listed under “Breading” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a pot of canola oil to 350F.
• Working in batches, dip each piece of mozzarella cheese into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

Braised Short Rib Empanadas with Creamy Poblano Dipping Sauce

There’s something about an empanada that feels like pure comfort. The way the golden crust shatters with the first bite, giving way to melty cheese and a filling so rich it feels like it took all day to get there; because, well, it did. These braised short rib empanadas aren’t just a snack, they’re a full experience. Slow cooked beef, kissed with red wine and smoky poblano BBQ sauce, folded into flaky pastry with mozzarella and fried until perfectly crisp. And just when you think it can’t get better, you dunk it into a cool and creamy poblano sauce that ties everything together.

This recipe is indulgent, yes, but it’s also a little show stopping. Serve these at a gathering and watch them disappear faster than you can fry them. Or keep them all to yourself and savor one warm bite at a time.

Why You’re Going to Love This Recipe

• Slow braised flavor – The short rib is cooked low and slow with red wine, beef broth, and roasted poblano BBQ sauce until it’s fork tender and bursting with flavor.
• Cheesy layers – Mozzarella melts into the filling and binds it together while giving every bite that gooey pull we all love.
• Crisp and golden – Frying the empanadas gives you that perfect crunch with a soft, savory filling inside.
• The sauce steals the show – The creamy poblano dip adds a cool, smoky balance that makes these empanadas irresistible.
• Party perfect – These work as appetizers, snacks, or the main event. They’ll stand out on any table.

Ingredients You’ll Need

Short Rib Filling

• Short rib, boneless
• Beef broth
• Dry red wine
• Tenayo Roasted Poblano Mexican Style BBQ Sauce
• Onion, chopped
• Celery, chopped
• Bell peppers, chopped
• Tomato paste
• Oregano, dried
• Bay leaves
• Salt
• Pepper

Empanadas

• Empanada wrappers
• Mozzarella cheese, shredded
• Canola oil, for frying

Creamy Poblano Dipping Sauce

• Mexican crema
• Tenayo Roasted Poblano Mexican Style BBQ Sauce

How to Make Braised Short Rib Empanadas

Make the Creamy Poblano Dipping Sauce

In a small bowl, stir together Mexican crema and roasted poblano BBQ sauce. Cover and chill until ready to serve.

Make the Short Rib Filling

1. Season short rib chunks with salt and pepper. Sear on both sides in a hot pan with oil until browned, about 3 to 4 minutes per side. Remove and set aside.
2. In the same pan, sauté onion, celery, and bell peppers until softened. Add tomato paste and cook a few minutes to deepen the flavor.
3. Deglaze with red wine and let it reduce slightly. Add the beef back to the pot along with beef broth, roasted poblano BBQ sauce, oregano, salt, pepper, and bay leaves.
4. Cover and simmer until the short rib is fork tender, about 1 to 2 hours.
5. Shred the beef into small chunks, mixing it with some of the braising liquid for moisture and flavor. Let cool slightly before assembling.

Assemble and Fry

1. Place an empanada wrapper on a clean surface. Add a layer of mozzarella cheese, followed by a spoonful of short rib filling, then another sprinkle of cheese.
2. Fold the wrapper in half, sealing the edges tightly. Crimp with a fork for a secure seal.
3. Heat oil to 350°F. Fry the empanadas in batches until golden brown and crisp, about 4 to 5 minutes.
4. Transfer to a cooling rack and repeat with remaining wrappers and filling.

Serve hot with the creamy poblano dipping sauce on the side.

Storage and Reheating

• To store: Keep cooled empanadas in an airtight container in the fridge for up to 3 days.
• To freeze: Freeze un-fried assembled empanadas on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry straight from frozen.
• To reheat: Warm leftovers in an oven or air fryer at 350°F until crisp and heated through. Avoid the microwave if you want to keep the crunch.

Final Thoughts

These braised short rib empanadas are the kind of recipe that makes you slow down and savor each bite. From the tender beef to the molten cheese and crisp shell, they’re pure comfort wrapped in pastry. The creamy poblano sauce takes it all to another level, giving you smoky, tangy, and cooling contrast in every dip. Make them for a celebration, a game day spread, or a cozy night in—you won’t regret it.

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Braised Short Rib Empanadas

Golden, flaky empanadas filled with tender, slow braised short rib, melty mozzarella, and a smoky kick of roasted poblano BBQ sauce. These are the kind of bites that stop conversations mid sentence. Each crisp pocket delivers layers of richness, from the savory beef and wine infused braise to the creamy poblano dipping sauce that cools and complements every bite. Perfect for a party spread, game day snacking, or when you just want comfort food with a bold twist, these empanadas take indulgence to the next level.

Course Appetizer, lunch, Main Course

Cuisine American, Mexican

Keyword empanadas, short ribs

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 12 empanadas

Author kingcooks

Ingredients

• 9-12 Empanada wrappers
• 2-3 cups mozzarella cheese shredded
• Canola oil for frying

Short Rib Filling

• 2-2 1/2 lbs short rib boneless
• 2 cups beef broth
• 1 cup dry red wine
• 1/2 cup Tenayo Roasted Poblano Mexican Style BBQ Sauce
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup bell peppers chopped
• 1/4 cup tomato paste
• 1 tbsp oregano dried
• 2 bay leaves
• 1 tsp salt
• 1 tsp pepper

Creamy Poblano Dipping Sauce

• 1/2 cup Mexican crema
• 1/4 cup Tenayo roasted poblano Mexican style sauce

Instructions

Creamy Poblano Dipping Sauce

• In a small bowl add all ingredients listed under “Creamy Poblano Dipping Sauce.” Mix thoroughly and set in the fridge until ready to serve.

Short Rib Filling

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions, celery and bell peppers for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Return the seared short rib to the pot with a generous amount of Tenayo’s Roasted Poblano Mexican Style BBQ Sauce and beef stock.
• Season with oregano, salt, pepper, and add a few whole bay leaves.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 1-2 hours.
• Once the short rib is tender, remove from the sauce and break it apart into small chunks. Mix the shredded short rib with about a cup of the sauce and set aside to cool slightly.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a layer of shredded mozzarella cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon a generous spoonful of the cooled, shredded short rib over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Top with more mozzarella cheese. This double layer of cheese adds flavor and helps bind the filling together.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy poblano dipping sauce and enjoy!

Mexican Street Corn Pasta Salad

If you love the bold, smoky flavors of Mexican street corn (elote), this Mexican Street Corn Pasta Salad will quickly become a favorite. It’s creamy, zesty, and packed with chargrilled corn, fresh herbs, and tender pasta, all tied together with a tangy, flavor-packed Mean Green Chile Dressing made with For Real Blends Mean Green Chile Seasoning. Whether you’re serving it at a summer cookout, bringing it to a potluck, or enjoying it as a side to your favorite grilled meats, this salad delivers flavor in every bite.

Why You’re Going to Love This Recipe

• Elote in salad form – All the deliciousness of Mexican street corn, turned into a refreshing and satisfying pasta salad.
• Bold flavors – The creamy Mean Green Chile Dressing adds just the right amount of smoky heat and tang.
• Perfect for gatherings – Easy to make ahead and guaranteed to impress at BBQs, parties, or potlucks.
• Customizable – Add jalapeños for a spicy kick or extra cotija for more salty richness.

Ingredients You’ll Need

Mean Green Chile Dressing

• Mayonnaise
• Mexican crema
• Lime juice
• For Real Blends Mean Green Chile Seasoning

Pasta Salad

• Short pasta
• Chargrilled corn (fresh off the cob for best flavor)
• Green onion
• Cilantro
• Red onion
• Cotija cheese, plus more for garnish
• Jalapeño (optional)
• Tajin seasoning

How to Make It

1. Make the dressing: Whisk together the mayonnaise, Mexican crema, lime juice, and For Real Blends Mean Green Chile Seasoning until smooth. Set aside.
2. Char the corn: Grill or roast the corn over an open flame until evenly charred on all sides, about 8–10 minutes. Slice off the kernels once cooled slightly.
3. Assemble the salad: In a large bowl, combine pasta, charred corn, green onion, cilantro, red onion, cotija, and jalapeño (if using). Sprinkle with tajin.
4. Dress and serve: Drizzle the Mean Green Chile Dressing over the salad and toss until fully coated. Garnish with extra cotija and cilantro.

Storage and Make-Ahead Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Make ahead: You can make the dressing a day in advance and grill the corn ahead of time. Assemble just before serving for the freshest flavor.
• Serving tip: This salad tastes great chilled but is also delicious served slightly warm right after tossing.

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Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad takes everything you love about classic elote and transforms it into a vibrant, crowd-pleasing dish. Charred corn, tender pasta, and fresh herbs are tossed in a creamy, zesty dressing made with For Real Blends Mean Green Chile Seasoning, giving every bite a smoky, tangy kick. Topped with crumbled cotija, cilantro, and a touch of tajin, it’s the perfect side for summer cookouts, potlucks, or anytime you want bold flavor in a bowl.

Course Appetizer, Side Dish

Cuisine American, Mexican

Keyword elote, grilled corn, pasta salad, street corn

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

Mean Green Chile Dressing

• 1 cup mayonnaise
• 3/4 cup Mexican crema
• 1 tbsp lime juice
• 2-3 tbsp For Real Blends Mean Green Chile Seasoning

Pasta Salad

• 1 lb short pasta cooked according to packaging
• 3-4 cups chargrilled corn about 4 ears of corn
• 1/2 cup green onion chopped
• 1/2 cup cilantro chopped
• 1/2 cup red onion chopped
• 1/2 cup cotija cheese crumbled, plus more for garnish
• 1-2 tbsp jalapeño seeded (optional)
• 1 tbsp tajin seasoning

Instructions

Mean Green Chile Dressing

• In a bowl add all ingredients listed under “Mean Green Chile Dressing.” Mix thoroughly and set aside.

Assemble

• To a grill or open flame, add the shucked and cleaned ears of corn. Allow to char on all sides.
• This should take 8-10 minutes depending on the charring method.
• Once charred, using a knife remove the kernels.
• In a large bowl, add all the ingredients listed under “Pasta Salad.”
• Drizzling with the “Mean Green Chile Dressing.”
• Mix everything together until fully combined. Garnish with more cojita cheese and cilantro. Enjoy!

Why You’re Going to Love This Recipe

• Golden Perfection: This cornbread bakes up with a beautiful golden hue, soft on the inside with a slightly crisp edge.
• Sweet & Savory Balance: The combination of honey and buttermilk gives a subtle sweetness that pairs well with savory dishes.
• Simple to Make: With pantry staples and a few easy steps, you’ll have fresh cornbread on the table in no time.

Ingredients

• Dry Ingredients: A blend of flour, cornmeal, baking powder, and baking soda gives this cornbread its tender crumb.
• Wet Ingredients: Buttermilk, honey, butter, and eggs create a rich, moist texture.
• Garnish: Melted butter and honey are the perfect finishing touches to this cornbread.

How to Make Golden Sweet Cornbread (video)

1. Preheat the Oven: Get your oven ready by preheating it to 375°F.
2. Mix the Dry Ingredients: In one bowl, whisk together the dry ingredients until fully combined.
3. Prepare the Wet Ingredients: In a separate, larger bowl, mix all the wet ingredients.
4. Combine: Gently fold the dry ingredients into the wet mixture until everything is just combined. Don’t overmix!
5. Bake: Pour the batter into a greased square pan and bake for about 30 minutes, or until golden brown.
6. Finish & Serve: Once out of the oven, brush the top with melted butter and serve with extra honey.

Storage Tips

• At Room Temperature: Store in an airtight container for up to two days.
• In the Fridge: For longer storage, keep the cornbread in the fridge for up to a week.
• Freezing: Wrap tightly and freeze for up to three months. Reheat in the oven for a freshly baked feel.

What to Serve with Golden Sweet Cornbread

This versatile cornbread goes beautifully with a variety of dishes. Try it alongside these recommended recipes!

• Teriyaki Chicken: This crispy and juicy chicken, glazed with a savory-sweet sauce, pairs perfectly with the rich cornbread for a satisfying meal.
• Buttermilk Biscuits: Serve both breads together for a classic Southern spread that will wow any crowd.
• Chinese Takeout Wings: The bold flavors of these wings contrast beautifully with the sweet, tender crumb of the cornbread.

Enjoy the comforting flavors of this Golden Sweet Cornbread and feel free to experiment with savory or sweet pairings for any occasion!

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Golden Sweet Cornbread

There’s nothing quite like a slice of warm, Golden Sweet Cornbread fresh from the oven. This recipe brings together the perfect blend of sweetness and richness, with a golden, tender crumb that melts in your mouth. Buttermilk and honey infuse every bite with a soft, luscious flavor, while the melted butter adds a luxurious touch. Whether you’re pairing it with a savory meal or enjoying it on its own with a drizzle of honey, this cornbread is pure comfort.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword bread, cornbread, honey

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 9 servings

Author kingcooks

Equipment

• 8×8 or 9×9 square pan

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 cup buttermilk
• 3/4 cup sugar
• 1/2 cup unsalted butter melted
• 1/4 cup whole milk
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs

Garnish

• Butter melted
• Honey optional

Instructions

Dry Ingredients

• In a medium-sized bowl, add all ingredients listed under “Dry Ingredients.” Whisk until fully combined and set aside.

Wet Ingredients

• In a large bowl, add all ingredients listed under “Wet Ingredients.” Whisk until everything is incorporated.

Assemble

• Preheat your oven to 375°F.
• Add the dry ingredients to the large bowl with the incorporated wet ingredients. Gently fold the dry ingredients until fully combined.
• Pour the mixture into an 8×8 or 9×9 square pan and spread it out evenly.
• Place the pan on the center rack of your oven and bake for 30 minutes, or until the top is light golden brown and cooked through. If you’re unsure, pierce the center with a toothpick—if it comes out with moist crumbs, it’s ready.
• As soon as it comes out of the oven, brush on melted butter.
• Serve with pats of butter and honey. Enjoy!

Why You’ll Love This Recipe

Irresistible Flavor Combination: The blend of creamy cheese, aromatic garlic, and fresh herbs creates a flavor profile that’s both comforting and sophisticated. The golden, flaky croissant adds the perfect crispy texture, making each bite a delightful experience.

Perfect for Any Occasion: Whether you’re hosting a brunch, looking for a unique appetizer, or simply craving a delicious snack, these cheesy garlic croissants are versatile enough to fit any occasion. They’re sure to impress guests and satisfy your own cravings.

Easy and Quick to Make: Despite their gourmet appearance and taste, these croissants are surprisingly easy to make. With simple ingredients and straightforward steps, you can whip up a batch in no time, making them perfect for busy lifestyles.

Crowd-Pleaser: Who can resist the combination of cheese and garlic? These croissants are a guaranteed hit with both kids and adults, making them a great addition to any meal or gathering.

Works with Store-Bought Croissants: You don’t need to make croissants from scratch to enjoy this recipe. Using store-bought croissants saves time and effort, allowing you to focus on the delicious filling and buttery topping.

Ingredients:

4-6 Croissants

Garlic Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/2 cup mozzarella cheese, shredded
• 2 tbsp green onion, diced
• 1 tbsp parsley, chopped
• 1 tsp garlic, minced
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Garlic Butter:

• 1/2 cup unsalted butter, softened
• 1 tbsp parsley, chopped
• 1 tsp garlic, minced
• 1/2 tsp salt

Garnish:

• 1/4 cup parmesan cheese, grated

Instructions:

1. Prepare the Garlic Butter: To start, we’ll make the garlic butter that will add a rich, savory flavor to our croissants. In a small bowl, mix together the softened unsalted butter, chopped parsley, minced garlic, and salt. Stir until all the ingredients are well combined and set this mixture aside.

2. Make the Garlic Cream Cheese Filling: Next, let’s prepare the creamy, cheesy filling. In a medium bowl, add the softened cream cheese, shredded mozzarella, diced green onion, chopped parsley, minced garlic, onion powder, salt, black pepper, and sugar. Mix thoroughly until well combined. Once mixed, transfer the filling to a piping bag. TIP: No piping bag? No problem! Simply transfer the mixture to a ziplock plastic bag and cut the tip off one corner.

3. Prep the Croissants: Take your croissants and make 4-5 shallow cuts through each one, being careful not to cut all the way through. These cuts will hold the delicious filling.

4. Fill the Croissants: Using your piping bag (or ziplock bag), fill the cuts in each croissant with the garlic cream cheese filling. Be generous, as this filling is what makes these croissants irresistible.

5. Add the Garlic Butter: Brush the garlic butter generously over the top of each croissant. Sprinkle some grated parmesan cheese over the top to add a delightful cheesy crust.

6. Bake to Perfection: Place the filled and buttered croissants on the middle rack of a preheated oven at 350°F. Bake for 10-12 minutes, or until the filling is melted and the tops are golden brown.

7. Finish and Serve: Once baked, brush on the remaining garlic butter and sprinkle a bit more parmesan cheese for good measure. Serve these croissants warm and enjoy every bite of this cheesy, garlicky delight!

These Cheesy Garlic Croissants are perfect for breakfast, brunch, or even as a delicious snack. The combination of garlic, cheese, and buttery croissants is simply irresistible. Whether you’re making them for a special occasion or just because, they’re sure to bring a smile to anyone’s face. Give them a try and let yourself be whisked away to a place of pure culinary bliss!

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Cheesy Garlic Croissants

I’m willing to bet you’ve never had croissants like this before. Golden, flaky crispy crust stuffed with a smooth and creamy cheese filling with herbs and spices. This combination is one you never thought you would need in your life. Every bite of these cheesy garlic croissants transfers you to a place of pure bliss and satisfaction.

Course Appetizer, brunch, Snack

Cuisine American

Keyword bread, croissants, garlic bread

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• 4-6 croissants

Garlic Cream Cheese Filling

• 8 oz cream cheese softened
• 1/2 cup mozzarella cheese shredded
• 2 tbsp green onion diced
• 1 tbsp parsley chopped
• 1 tsp garlic minced
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 black pepper
• 1/4 tsp sugar

Garlic Butter

• 1/2 cup unsalted butter softened
• 1 tbsp parsley chopped
• 1 tsp garlic minced
• 1/2 tsp salt

Garnish

• 1/4 parmesan cheese grated

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Garlic Cream Cheese Filling

• In a bowl add all the ingredients listed under “Garlic Cream Cheese Filling” and mix thoroughly until well combined.
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the cuts with the garlic cream cheese filling to the best of your ability.
• Brush on the garlic butter, sprinkle on some parmesan cheese and place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the filling is melted and the tops are golden brown.
• Once baked, topped with remaining garlic butter and some parmesan cheese.
• Serve while warm and enjoy!

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Creamy Mac and Cheese

Creamy 3 cheese mac and cheese with an Amazing crispy cheese crust!

Course Main Course, Side Dish

Cuisine American

Keyword mac and cheese

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting Time 10 minutes minutes

Servings 8 servings

Author kingcooks

Ingredients

• 16 oz. medium shells cooked
• 4 cups half and half
• 2 cup mozzarella cheese shredded
• 2 cups muenster cheese shredded
• 1 cup parmesan cheese
• 5 tbsp. unsalted butter
• 5 tbsp. flour
• 1 1/2 tbsp. garlic minced
• 1 tbsp. onion powder
• 1 tbsp. oregano dried
• 1 tsp. nutmeg ground
• 1 tsp. salt
• 1/2 tsp. white pepper

Instructions

• In a large skillet over medium heat, add in unsalted butter. Once the butter is melted and starting to slightly bubble, sprinkle in the flour and whisk to combine. Cook for 1-2 minutes consistently whisking.
• Once the roux is a light brown in color start whisking in the half and half slowly. As the roux absorbs the half and half it will begin to thicken.
• Continue to pour and whisk increasing the amount of half and half being added until the roux is lump free.
• Bring to a simmer and add in the white pepper, onion powder, nutmeg, salt and garlic.
• Cook until the sauce coats the back of a spoon and is a thick smooth consistency. That should take 5-6 minutes over medium heat.
• Once the sauce has reached the proper consistency, remove from the heat.
• Whisk in 1 cup of the muenster cheese, parmesan cheese and the shredded mozzarella cheese.
• Follow that by folding in the cooked shells and mix throughly.
• Transfer the mixture to a rimmed baking dish.
• Sprinkle the top with oregano and remaining 1 cup of muenster cheese. Drizzle with olive oil and bake at 350F for 30-45 minutes or until golden brown.
• Allow to cool for 10-15 minutes and serve!

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