Month: June 2020



Grilled meats are just perfect for backyard 4th of July parties, and these fall off the bone baby back ribs will not disappoint.  They are tender, juicy, sweet, and just a little spicy.  Start them in the oven, then finish them on the grill. Another…



Perfect for summer days, these homemade orange creamsicles are reminiscent of the childhood treats we loved so much. There’s something about grabbing an icy treat on a hot afternoon that just feels wonderful.  I’ve felt this way since I was a kid and would bolt…



I don’t think there’s a more perfect way to get your greens than with this classic slow-cooked Southern side.  It goes perfectly with grilled meats or spicy, Southern dishes.  I like to serve this alongside a bowl of Easy Dirty Rice, Southern Style Cole Slaw, and Southern Hush Puppies.

Bowl of Southern Style Slow cooked side dish of collard greens braised with onion, garlic, spices, and a ham hock to a tender, silky green and the most flavorful pot liquor.

If you’ve never had collard greens, then I think you’re in for a treat.  These tough leaves take on a silky, tender texture when simmered low and slow.  Plus, you can’t even imagine how delicious your home will smell with a pot of Southern-Style Collard Greens simmering on your stove.


First, I have to say that the easiest way to buy collard greens is the pre-washed bagged greens that are found in your grocery store.  Why not use what is easy and convenient.

But, if you find a great deal on unbagged collards, here is how to pick the best bunch:

  • Choose collard leaves that have a smooth, firm, bright green leaves.
  • If possible, choose smaller leaves, as they are less bitter and more tender.
  • Make sure than the collards are kept chilled.  Wilted leaves will be more bitter tasting.


  • Be sure to wash the leaves very well.  They are usually very sandy.  I like to fill my sink with cold water and immerse the leaves – allowing the sand to settle at the bottom of the sink.  Rub each leaf between your fingers to release any debris.  Then rinse under cold running water.  I like to lay the leaves on paper towels to drain.
  • Fold each leaf in half and slice down the center to remove the tough stem and central vein.
  • Roll the leaves into a spiral and slice crosswise into slices before cooking.


  • Take the time to braise these tough leaves over low heat to soften their fibers, infuse them with the flavors of the broth, and make them take on a silky, tender texture.
  • Include the aromatics in the broth.  Onion, garlic, broth, wine, all add flavor to the collards and the broth, which is also called Pot Likker.
  • The vinegar and brown sugar counteracts the bitterness of the greens.
  • Ham hocks come both smoked and non-smoked.  If you like the flavor of smoked meats, then use a smoked ham hock.  If not, use a plain ham hock.  You can also substitute turkey wings or legs.

Bowl of Southern Style Slow cooked side dish of collard greens braised with onion, garlic, spices, and a ham hock to a tender, silky green and the most flavorful pot liquor.

For a few more Southern recipes, here are a few of my favorites:

Bowl of Southern Style Slow cooked side dish of collard greens braised with onion, garlic, spices, and a ham hock to a tender, silky green and the most flavorful pot liquor.


  • Author: Eats By The Beach
  • Prep Time: 25 minutes
  • Cook Time: 2 hours, 30 minutes
  • Total Time: 2 hours, 55 minutes
  • Yield: Serves 8 - 10 1x


This classic slow-cooked Southern side is a delicious one-pot recipe of savory, silky, and tender collard greens in the most flavorful pot liquor.  Serve this with cornbread or hushpuppies and grilled meat for a comforting meal that will feed your soul.



12 bacon slices. Finely minced

1 large sweet onion, minced

6 garlic cloves, minced

1 ham hock, with meat attached

2 1/2 (32-ounces) chicken broth

2 cups dry white wine

3 (1-pound) packages fresh collard greens, washed and trimmed of the tough stems

⅓ cup apple cider vinegar

2 tablespoons brown sugar

1 teaspoon salt

1 teaspoon freshly ground back pepper 

Hot sauce to taste (I used ¼ cup for a very slight ‘back of the throat’ heat)


In a large Dutch oven over medium heat, add the minced bacon and cook, stirring often with a wooden spoon, until crisp and most of the fat has rendered out – about 12-15 minutes.

Toss in the onion and garlic.  Saute until fragrant and the onion is translucent – about 10 minutes.

Nestle the ham hock into the pot.

Pour in the broth and white wine.  

Add in the collard greens, vinegar, brown sugar, salt, and pepper.

Cover the pot and simmer for 2 hours until the collards are very tender.

Remove the ham hock and pick any meat from the bone.  Return the ham to the pot and discard the bone.

Stir well.

Ladle into bowls and serve hot.

  • Category: Side Dish
  • Method: Braise
  • Cuisine: Southern

Keywords: classic slow-cooked Southern side dish, side dish recipes, greens recipes, Southern side dish, Southern recipes

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Easy Chocolate Recipes For Kids

Easy Chocolate Recipes For Kids

Chocolate are lovely treats, not only for kids but for adults too. If you are in love with chocolate just like many of us, try out these simple recipes today: Please follow and like us:

Treat Yourself to This Sweet and Soothing Homemade Coffee Liqueur

Treat Yourself to This Sweet and Soothing Homemade Coffee Liqueur

Gift a bottle of this heavenly homemade coffee liqueur recipe to a loved one, surprise your romantic partner on an at-home dinner date, or simply enjoy it as a treat-to-self! Traditionally known as Kahlúa, this beverage is an exquisite combination of your favorite alcohol and coffee,…



Who doesn’t love onion rings or bacon?  This fun Father’s Day side dish combines both for a flavor sensation.  Then just to kick it up a notch, glaze the bacon with maple syrup!  Insanely good!  Treat Dad to a hearty, fun meal by adding an Ultimate Tomahawk Steak, a few Rosemary Garlic Grilled Veggies, and a Classic Wedge Salad.  

Bacon Wrapped Onion Rings -This fun Father's Day side dish is everything Dad loves - savory onion rings, crispy bacon, and a sweet maple glaze.

I could not believe my eyes the first time I saw bacon wrapped onion rings.  I was at a tailgating event in Louisianna and a group was serving them as appetizers.  Well, one bite and I was hooked.  The combination of the sweet, soft onion, the savory breading, and then crispy bacon wrapped all around.  Come on!  It was magical.

So when I made them the first time at home, I wanted to use frozen onion rings, because I’m kinda lazy and frozen onion rings are delicious.  I also wanted to glaze the outside.  What’s easier than maple syrup – which, by the way, goes great with bacon.


  • I’ve found that using breaded onion rings rather than batter-dipped works much better.  The onion rings that were battered absorbed too much of the bacon fat and the coating got mushy-almost slimy.  Not good.
  • Use the big onion rings in the bag.  Buy two bags if you need to.  The smaller onion rings or the thick ones are harder to wrap with the bacon.
  • Use regular sliced bacon or even thin sliced bacon.  You want the outside to get beautifully crisp.

Bacon Wrapped Onion Rings -This fun Father's Day side dish is everything Dad loves - savory onion rings, crispy bacon, and a sweet maple glaze.

More menu ideas for Dad:

Give Dad a Cajun treat:



  • Author: Eats By The Beach
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 - 6 1x


This fun Father’s Day side dish is everything that Dad loves – onion rings, bacon, and a maple glaze.  It makes a great side dish or appetizer.



1 (16-ounce) package frozen onion rings

1 pound bacon

½ cup maple syrup


Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper or a Silpat mat.

Wrap 2 slices of bacon through the middle of each onion ring and wrap around the onion ring.

Place on the baking sheet.  Repeat with the remaining onion rings and bacon.

Pour the maple syrup into a small bowl.  Set aside.

Bake in the preheated oven until the bacon is almost fully cooked – about 20 minutes.

Remove the baking sheet from the oven.  Using a pastry brush, carefully brush each onion ring with maple syrup.  Use tongs to flip each onion ring and glaze the other side.  

Return to the oven and bake for another 5-7 minutes until the glaze is dried and shiny.

Serve hot.

  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: fun Father's Day side dish, onion ring recipe, appetizers, Game day recipes, side dish

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Sweet, fruity, and packing a dangerous punch, this classic tropical cocktail is a perfect way to end a warm, sunny day.  One sip will make you feel like you’ve got your toes in the warm sand. This is the drink that evokes memories of Bahamian…



These New York style bagels have the shiny, almost crispy exterior and chewy, yet tender interior that epitomizes a classic New York style bagel.  Plus, they are easier than you think. There is nothing like a warm, chewy New York style bagel.  I love the…

Goat Cheese and Asparagus Tart for a Light Lunch or a Delightful Brunch

Goat Cheese and Asparagus Tart for a Light Lunch or a Delightful Brunch

If you were looking for something that satisfied your cheese cravings and kept your weight in check, this easy-to-make asparagus goat cheese tart recipe is for you. This whole brunch-perfect (or lunch-perfect) tart is a divine combination of sour goat cheese and tender asparagus on a bed of crispy and light tart crust. Read on to find out what makes this recipe so one-of-a-kind!

What You’ll Need

Ingredients for the Crust

  • All-purpose flour – 1 ¼ cups
  • Salt – 1/2 tsp
  • Pepper – 1/4 tsp
  • Unsalted butter –10 tbsp, cold, and cut into ½ inch cubes
  • White vinegar – ½ tsp
  • Ice water – 5 tbsp
  • Some more flour for strewing

Ingredients for the Filling

  • Goat cheese –6 ounces, room temperature
  • Eggs – 2, beaten
  • Shallot – 1 small bulb, finely diced
  • Garlic – 1 clove, finely minced
  • Fresh thyme – 1 tbsp, finely minced
  • Lemon zest – ¼ tsp, grated
  • Fresh asparagus – 30 spears with snapped ends
  • Olive oil – 1 tbsp
  • Salt – to taste
  • Pepper – to taste


Preparing the Crust

  1. Add the all-purpose flour, salt, and pepper in a food processor and blend. Put in the cold butter and mix again until the butter and flour take the form of little peas.
  2. Add in the ice water and white vinegar to the processor and pulse the mixture again.
  3. When the mixture turns into large clods of dough, switch off the processor and take out the mixture on a flat surface already dusted with flour.
  4. Knead the dough until it starts to feel smooth and elastic. Then flatten it and give it a shape of a rough rectangle.
  5. Take a rolling pin and sprinkle some flour on it. Use the pin to roll the flattened dough further into a 6×4 inch rectangle. Gently wrap the dough in a plastic wrap and let it refrigerate for an hour.
  6. Take out the dough from the refrigerator, remove the wrap, and roll it further into 10 inches long and 14 inches wide rectangle. Don’t forget to flour the pin before rolling!
  7. Gently lift the rectangular dough on one end and slide it on to a baking tart pan. Press on the center of the dough and up the raised sides of the pan. Make sure the dough is secure into each flute and corners.
  8. Use a sharp kitchen scissor to trim away the excess dough sticking out from the pan’s sides.
  9. Slide the pan into the refrigerator and get to the filling.

Preparing the Filling

goat cheese

  1. Turn on the oven and allow it to preheat at 450°F.
  2. Take a medium-sized bowl and add in goat cheese, minced garlic, eggs, thyme, shallots, and lemon zest. Mix the ingredients using a fork or preferably a whisk until it looks creamy and smooth.
  3. On a flat dish, arrange the asparagus and sprinkle the olive oil, salt, and pepper on top. Toss the spears with your hands to make sure they are well-coated.
  4. Take out the cold dough from the refrigerator and evenly smear the goat cheese and egg mixture on the tart’s base.
  5. Lay down the asparagus on top of the goat cheese cleanly in a diagonal (or any other) pattern and slide the tart pan into the preheated oven.
  6. After baking it for about ten minutes, change the direction of the pan, and reduce the oven to 400°F. Allow it to bake for another ten to twelve mins or to get a golden brown crust.
  7. Take the pan out of the oven and let it cool for a minimum of ten minutes before unmolding the tart.
  8. When the pan’s at room temperature, remove the tart from the mold and place it on a cutting board.
  9. Cut it in diagonal slices and serve warm!

Pin this recipe to your cooking board by printing it here!

We have an array of easy-to-make mouth-watering recipes for main dishes, desserts, breakfast, and starters.

Do you have any queries, suggestions, or new recipes? Connect with us today and learn more about our online food blog!

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Is there anything that says summer more than a creamy, cold, watermelon dessert?  This no-churn frozen dessert recipe is fresh, bursting with watermelon flavor, and has only 4 ingredients.  Plus, no-churn means that you won’t need an ice cream maker to whip up this delicious…



This healthy salad is a lovely blend of tastes and textures.  It goes great with grilled meats, so it’s perfect for summer barbecues.  I like serving it with Grilled Piri Piri Chicken or Sticky And Spicy Sriracha Chicken Drumsticks. Beets are one of the most…

Lemony Roasted Asparagus: Your Perfect Summer Side Dish

Lemony Roasted Asparagus: Your Perfect Summer Side Dish

The sun is out, and it’s the perfect time to introduce fresh and crisp greens into your menu. Kissed with lemon juice, salted parmesan with a hint of pepper and salt, these roasted tender asparagus will make up for the perfect summertime side dish. Trust us; your kids will fall in love with the asparagus and prefer it over a side of overly salted, mushy, and flavorless canned vegetables.

Here’s the full recipe for the delicious go-to lemon parmesan roasted Asparagus!

What You’ll Need

  • Fresh asparagus – 1 pound
  • Butter – melted, 2 tablespoons
  • Garlic – minced, 1 teaspoon
  • Parmesan cheese – grated, 4 tablespoons
  • Kosher Salt – ½ teaspoon
  • Black pepper – freshly grounded, ¼ teaspoon
  • Lemon juice – freshly squeezed, 2 tablespoons
  • Lemon – thin-sliced, 1 piece


  1. Start with preheating your oven up to 400°Ffor about 10 to 15 minutes.
  2. Take a baking pan and line it with aluminum foil or parchment paper.
  3. Lay down the stalks on the baking pan and drizzle the melted butter on top.
  4. Add minced garlic, lemon juice, grated parmesan, kosher salt, and pepper to the baking sheet. Toss the asparagus and make sure every stalk is glazed thoroughly.
  5. Place the thin lemon slices on top of the coated asparagus and slide it into the preheated oven.
  6. Allow it to roast for about eight to ten minutes or until the asparagus is soft and tender. The roasting time may vary as per the thickness of the stalks. Note that you don’t want the asparagus to be mushy because of over-roasting.
  7. Pull out the baking sheet from the oven and arrange the roasted asparagus on a flat surface dish.
  8. Serve hot, crispy, and tender!

Why is Asparagus a Great Addition in Your Menu?

Here are some of the countless health benefits of asparagus.

  • It’s loaded with Vitamins A, E, and C. It’s also rich in vitamin K, which enables the absorption of Vitamin D.
  • Asparagus has high phosphorus content, folate, and potassium, all of which enhance bone strength and growth.
  • It’s an excellent natural antioxidant that detoxifies the body.

Print this recipe out and pin it to your cooking board for a healthy side dish reminder!

You can enjoy these mouth-watering lemon parmesan roasted asparagus as a light snack or make it a perfect dinner meal with some slices of herb-roasted pork loin and a hint of sweet and sour braised red cabbage recipe.

Check out more amazing sidelines, main dishes, desserts, starters, and breakfast recipes on Eats by The Beach!

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This is an Italian-American classic that is almost a one-pot meal.  It’s tender pieces of chicken, potatoes, and green peas that are braised in a savory, garlicky, herb-infused wine broth resulting in a mouth-wateringly flavorful dish that will leave your family asking for more.  I…



This quick and easy side dish packs a ton of flavor and is a refreshing change from pasta, rice, or potatoes.  I like to serve this dish beside simple proteins like Sticky And Spicy Chicken Drumsticks,  Herb Roasted Pork Loin, or an Oven Roasted Beef…



Get ready for the perfect sweet and salty treat.  This trendy cookie recipe has taken the internet by storm and since we’ve all been self-quarantining at home, why not give it a try!

I wish that I could take the credit for this recipe, but this one belongs to the gorgeous Brooklyn bakery, Ovenly, and their cookbook that is their homage to the sweet and salty craze.

A plate of the trendy cookie recipe by Ovenly for 5 ingredient peanut butter cookies with no flour, no leaveners, no butter. An easy, peanut butter cookie with a sprinkle of flaked sea salt.

It’s hard to describe how simple and yet delicious these cookies are.  They have no butter, no flour, baking soda, or baking powder.  The cookies are mounds of intense peanut butter flavor with a crisp exterior and a soft, almost fudgy interior.  The peanut butter, when baked, takes on a toffee-like flavor-without any butter in the recipe. And let me tell you how wonderful the salt is on top.  It makes this cookie – taking it from a bland peanut butter cookie to something so spectacular that you will soon be craving them.  Luckily they are ridiculously easy to make.


  • Use a branded peanut butter.  Ovenly suggested that they use Skippy.  In my first attempt, I used a store brand.  They were good, but the cookies did not retain the pretty mounded shape.  The second, and maybe third, fourth, etc. attempts I used Skippy and the cookies were perfection.
  • Use brown sugar, not granulated.  The brown sugar adds tons of flavor.
  • The cookbook suggested to hand mix the peanut butter, sugar, eggs, and vanilla to a play-doh consistency.  I used my stand mixer and thought it worked great.  The dough was softer than play-doh, but still got surprisingly thick.
  • I used an old-fashioned ice cream scoop to form the cookies.  
  • Take the time to freeze the dough once you form the mounds.  It makes a huge difference in how the cookies retain their shape.
  • Don’t skimp on the salt.  Coarse salt is better than nothing, but if you can find the pretty flaked sea salt, it is well worth it – for the way it looks and the yummy crunch it provides.  
  • Once baked, allow the cookies to cool on the baking sheet.  They are very soft, almost molten inside at first.  They’ll firm up once they cool.

A plate of the trendy cookie recipe by Ovenly for 5 ingredient peanut butter cookies with no flour, no leaveners, no butter. An easy, peanut butter cookie with a sprinkle of flaked sea salt.

It’s my thought that life is better when you share a sweet with those you love.  Treat yourself and your loved ones with these yummy treats:

A plate of the trendy cookie recipe by Ovenly for 5 ingredient peanut butter cookies with no flour, no leaveners, no butter. An easy, peanut butter cookie with a sprinkle of flaked sea salt.


  • Author: Eats By The Beach
  • Prep Time: 15 minutes + 30 minutes freezing time
  • Cook Time: 20-22 minutes
  • Total Time: 35 minutes
  • Yield: Makes 12 large cookies 1x


This trendy cookie recipe uses only five ingredients and is the perfect combination of sweet and salty.



1 ¾ cups packed light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 ¾ cups smooth peanut butter (an entire 16-once jar)

Flaked sea salt for garnishing


Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper or a Silpat mat.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the brown sugar and eggs until very well incorporated and creamy.

Add the peanut butter and vanilla.

Whip on medium speed until all of the ingredients are very well incorporated and the mixture is beginning to thicken.

Continue to beat until the mixture is the consistency of Play-Doh.

Use an ice cream scoop to scoop out 6 level balls of dough.  Sprinkle each ball liberally with flaked sea salt.

Place the baking sheet with the six dough balls into the freezer for 30 minutes.

Meanwhile, scoop the last of the dough (for another 6 cookie balls) onto the remaining prepared baking sheet.

Remove the first baking sheet from the freezer.  Replace with the second baking sheet and allow those dough balls to chill.

Bake the first tray of cookies in the preheated oven for 20-22 minutes.  The bottoms of the cookies would be golden brown, but the cookies will feel underbaked.  THIS IS NORMAL!

Remove the cookies from the oven and allow to cool on the baking sheet until they are slightly warm, then move them to a wire rack to cool completely.

Repeat this process with the remaining sheet of dough.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: trendy cookie recipe, dessert recipes, peanut butter cookies, cookie recipes, easy cookie recipes

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