Smoked Cheddar & Caramelized Onion Potato Skins.

Potato skins are a total throwback for me!  I mean, who doesn’t love these little crispy, cheesy bites of love? If you’re going to make them, do it this week. Let’s go ALL OUT. Before this, it had been ages since I’ve made potato skins. I have a sweet potato skins recipe here on the […]

The post Smoked Cheddar & Caramelized Onion Potato Skins. appeared first on How Sweet Eats.

Potato skins are a total throwback for me! 

smoked cheddar and caramelized onion potato skins with ranch

I mean, who doesn’t love these little crispy, cheesy bites of love? If you’re going to make them, do it this week.

Let’s go ALL OUT.

scooped out russet potatoes

Before this, it had been ages since I’ve made potato skins. I have a sweet potato skins recipe here on the blog – it’s a million years old.

My grandma LOVED potato skins when I was growing up. If we ever went out to eat, she ordered them. I loved them a lot too, but then again my favorite food growing up was… potatoes. So in any form, I was in. 

It was probably a quintessential 90s or early 2000s app, right? 

potato skins with caramelized onions and cheese

These potato skins are a dream! Perfect for your New Year’s Eve night at home when you want to enjoy all the snacks with champagne.

The recipe takes a bit of time, but the potatoes already have to bake for an hour. So while that happens, I like to crisp up some bacon and caramelize an onion. Get it good and caramely and golden and sweet. Ideal to mix with savory cheese!

homemade ranch

After the potatoes are baked, sliced and scooped, the secret is throwing them in a hot oven so they get crunchy on the bottom. And the edges! This makes for the perfect boat – or, um, vehicle – for all of our toppings.

Smoked cheddar! The best, smokiest, savory cheddar cheese. Oh how I love this.

The caramelized onions! Sweet perfection that melts into the cheese and bacon seamlessly. 

Bacon for crunch. And just because… it’s bacon. Of course.

Green onions too – for crunch and a little bite. They add great flavor.

smoked cheddar and caramelized onion potato skins

Then!

Then after you think we’re done making these wildly flavorful potato boats, we’re going to drizzle them all with ranch.

Oh my word.

I am so hooked on this ranch. Remember earlier this year when I grilled sweet potatoes and drizzled the ranch all over those?

I’ve basically been waiting to make these since then. The ranch is INCREDIBLE. It’s so good for drizzling or dipping.

The ranch recipe will make extra and it stays great in the fridge. You will find yourself dipping all the things in it. 

smoked cheddar and caramelized onion potato skins

I realize these may not look like much but I can’t even explain how much the caramelized onions and smoked cheddar take these over the top. They make them 500% better. Like, I will never make them another way now!

smoked cheddar and caramelized onion potato skins with ranch

Give me all the dip!

smoked cheddar and caramelized onion potato skins with ranch

Smoked Cheddar & Caramelized Onion Potato Skins

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Smoked Cheddar and Caramelized Onion Potato Skins

These potato skins are incredible! Topped with caramelized onions, smoked cheddar, bacon, scallions and homemade ranch.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 6 russet potatoes
  • kosher salt and pepper
  • olive oil for spraying/brushing
  • 4 slices bacon, diced
  • 1 large sweet onion, thinly sliced
  • 8 ounces smoked cheddar cheese, freshly grated
  • 2 green onions, thinly sliced

homemade ranch

  • 1 cup plain greek yogurt
  • ½ cup mayonnaise
  • ½ cup milk
  • 3 tablespoons fresh chives or 1 tablespoon dried chives
  • 2 tablespoons fresh dill or 2 teaspoons dried dill weed
  • 1 tablespoon fresh parsley or 1 teaspoon dried parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon smoked paprika

Instructions

  • Preheat the oven to 400 degrees F.
  • Poke a few holes in the potatoes with a fork and place them on a baking sheet. Spray or brush with olive oil. Sprinkle with salt and pepper.
  • Bake the potatoes for 50 to 60 minutes.
  • While the potatoes are baking, heat the bacon in a skillet over medium-low heat. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
  • In the same skillet with the bacon grease, add the sliced onion with a pinch of salt. Stir to coat - if there isn’t enough bacon grease left, you can add a tablespoon of butter or olive oil. Cook the onions, stirring often, until the become caramely and golden - about 30 minutes. Be sure to keep an eye on them and keep stirring! Lower the heat as needed so they don’t burn.
  • Once the potatoes are done, increase the heat in the oven to 450 degrees F. Slice the potatoes lengthwise. Scoop out most of the center, leaving a bit around the edges to stuff. You can discard this or save it to use in soup, salads, etc - whatever you want!
  • Brush or spray the insides of the potatoes with olive oil. Sprinkle with salt and pepper. Place them in the oven to 10 minutes - this really helps them get crispy and delicious!
  • Remove the potatoes and top with the smoked cheddar and caramelized onions. Place the sheet back in the oven for 5 minutes, just so the cheese melts.
  • Top with the scallions, bacon and a drizzle of homemade ranch. Enjoy!

homemade ranch

  • Add all ingredients to a blender or food processor and blend until pureed and combined. This will make more than you need. Store in the fridge in a sealed container and use for salads or dipping. This lasts for about a week!

bite out of smoked cheddar and caramelized onion potato skins with ranch

Chomp.

The post Smoked Cheddar & Caramelized Onion Potato Skins. appeared first on How Sweet Eats.

Tartiflette

One French dish I’ve not made is Tartiflette. It’s one of those things that you tuck into after a day of skiing down alps, which I did once with a family of expert skiers, realizing too late that my intermediate-level of skiing was no match for my friends, who pointed their skis straight down the top of the alps and took off. I tried my…

One French dish I’ve not made is Tartiflette. It’s one of those things that you tuck into after a day of skiing down alps, which I did once with a family of expert skiers, realizing too late that my intermediate-level of skiing was no match for my friends, who pointed their skis straight down the top of the alps and took off. I tried my best to keep up, but in spite of the spectacular scenery (and dizzying heights), I realized my talents were better in the kitchen than on slopes, especially compared to a French family of élite-level skiers.

Continue Reading Tartiflette...

New England Clam Chowder

New England Clam Chowder
This New England Clam Chowder is packed with red potatoes, clams, thick-cut bacon, and herbs. It’s a simple classic that won’t break the bank!
READ: New England Clam Chowder

New England Clam Chowder

This New England Clam Chowder is packed with red potatoes, clams, thick-cut bacon, and herbs. It's a simple classic that won't break the bank!

READ: New England Clam Chowder

Cheesy Loaded Cauliflower Casserole

Thanksgiving is probably going to look a little different for a lot of us this year, but we can still celebrate, enjoy good food and each other’s company in new and creative ways. Since a lot of Thanksgiving gatherings will be a bit smaller this year, I’m going to take advantage of cooking less volume by adding a little more flare. Maybe go for that fancy cheese. Add that extra topping. Cook a sauce from scratch. It’s all easier and more affordable when you’re cooking for a smaller crowd. So that’s what I did with this super cheesy, Loaded Cauliflower Casserole. It’s a rich and indulgent side dish with tons of fun toppings and a smaller batch size, fit for a smaller 2020 Thanksgiving feast.

The post Cheesy Loaded Cauliflower Casserole appeared first on Budget Bytes.

Thanksgiving is probably going to look a little different for a lot of us this year, but we can still celebrate, enjoy good food and each other’s company in new and creative ways. Since a lot of Thanksgiving gatherings will be a bit smaller this year, I’m going to take advantage of cooking less volume by adding a little more flare. Maybe go for that fancy cheese. Add that extra topping. Cook a sauce from scratch. It’s all easier and more affordable when you’re cooking for a smaller crowd. So that’s what I did with this super cheesy, Loaded Cauliflower Casserole. It’s a rich and indulgent side dish with tons of fun toppings and a smaller batch size, fit for a smaller 2020 Thanksgiving feast.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

cheesy loaded cauliflower casserole on a blue background with a striped napkin

Adding that extra flare is also more affordable thanks to the awesome selection at my local ALDI store. They have everything I need for a traditional Thanksgiving feast, plus those fun specialty ingredients that can take your meal to the next level, all for unbeatable prices. And their cheese selection? Ah-maz-ing. So, I had a little fun with the cheese in this dish and used two different varieties of cheddar. #noregrets

What Kind of Cheese is Best?

Cheddar is definitely the best choice for this Cheesy Loaded Cauliflower Casserole because it melts smoothly and has a rich and creamy flavor. But you can play around with different flavors of cheddar to give the dish more flare. I used Emporium Selection Vintage Selection White Cheddar from ALDI for the cheese sauce, and their classic Happy Farms Mild Cheddar for the topping. If you want to try something more fun, they have tons of seasonal flavored cheddars like smoked cheddar, hatch pepper cheddar, or Cajun spice cheddar, all of which would all be incredible in this casserole.

Use the ALDI store finder here to find a store near you, then tell me in the comments below what kind of cheese you tried, so I can go try it too. ;)

What Else Can I Add?

If you want to add even more to your already “loaded” cauliflower casserole, I have some ideas. I tend to like things spicy, so a few thinly sliced jalapeños would be awesome, especially if coupled with a few small dollops of cooling sour cream. Slices of avocado might also be nice. Or, if you want to take this a different direction, a light drizzle of sweet and tangy BBQ sauce would be an amazing compliment to the creamy, cheesy sauce.

Want to turn it into a meal casserole? Add some shredded chicken or browned Italian sausage before drenching the cauliflower with sauce.

What is the Serving Size?

While I could probably easily eat half of this myself, I don’t think that would be a reasonable serving size, considering how rich this casserole is. This recipe makes about six smaller Thanksgiving sized servings (serving sizes tend to shrink when you’re trying to fit more items on one plate), or maybe four regular weeknight-dinner-sized side dish servings. It all depends on how many other items you’re serving with your meal.

Can the Recipe be Doubled?

Yes, absolutely! I purposely made this a smaller batch size recipe, but if you do have more mouths to feed this recipe is easily doubled. As long as you use a 9×13″ casserole dish so that everything is still evenly spread out, the cook times should all remain the same.

close up of cheesy loaded cauliflower casserole being scooped out of the dish
Overhead view of cheesy loaded cauliflower casserole on a blue background

Cheesy Loaded Cauliflower Casserole

This rich and cheesy loaded cauliflower casserole is an indulgent Thanksgiving side dish with plenty of flare.
Total Cost $8.65 recipe / $1.44 serving (prices may vary by location)
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 about ¾ cup each
Calories 418.13kcal
Author Beth – Budget Bytes

Ingredients

  • 4 oz. Appleton Farms Hickory Bacon $1.63
  • 1 head cauliflower $2.29
  • 3 Tbsp Countryside Creamery Salted Butter 0.42
  • 3 Tbsp Baker's Corner All-Purpose Flour $0.03
  • 2 cups Simply Nature Organic Whole Milk $0.75
  • 1/4 tsp salt $0.02
  • 1/4 tsp Simply Nature Organic Garlic Powder $0.02
  • 1/4 tsp Stonemill Black Pepper $0.02
  • 6 oz. Emporium Selection Vintage Cheddar, shredded $3.16
  • 2 oz. Happy Farms Mild Cheddar, shredded $0.42
  • 1/4 cup Chef's Cupboard French Fried Onions $0.16
  • 2 green onions, sliced $0.11

Instructions

  • Cook the bacon in a skillet over medium heat until brown and crisp. Use a slotted spoon to remove the bacon from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.
  • Preheat the oven to 350ºF. Remove the leaves and stem from the cauliflower, then cut it into small florets. Add the cauliflower florets to a pot and cover with water. Place a lid on the pot and bring it to a boil over high heat. Let the cauliflower boil for about 5 minutes, or until it is fork tender. Drain the cauliflower well in a colander.
  • While the cauliflower is draining, prepare the cheese sauce. Add the butter and flour to a sauce pot. Melt the butter over medium heat, then continue to cook and stir the flour and butter for about two minutes more.
  • Whisk the milk into the flour and butter until it is fully dissolved, and no lumps remain. Continue to heat and stir over medium until the milk reaches a gentle simmer, at which point it will thicken to the consistency of heavy cream.
  • Season the white sauce with garlic powder, salt, and pepper. Remove the sauce from the heat, then begin adding the shredded vintage cheddar, one handful at a time, making sure it has fully melted in before adding the next handful. If the sauce becomes too cold to melt the cheese, place it over low heat only until all the cheese has melted into the sauce.
  • Place the boiled and drained cauliflower in a 2-quart casserole dish. Pour the cheese sauce over the cauliflower, making sure it is fully covered. Top with the remaining 2 oz. shredded mild cheddar and the French Fried onions.
  • Bake the cauliflower for only ten minutes, then switch the oven from bake to broil and broil for 3-5 minutes, or just until the top is slightly browned (broiling is optional). Do not over bake the casserole, or the cheese sauce will split.
  • Remove the casserole from the oven and top with the cooked bacon and sliced green onions. Serve hot.

Nutrition

Serving: 0.75cup | Calories: 418.13kcal | Carbohydrates: 16.67g | Protein: 21.08g | Fat: 30.43g | Sodium: 962.32mg | Fiber: 2.68g
close up side view of cheesy cauliflower casserole

How to Make Cheesy Loaded Cauliflower Casserole – Step by Step Photos

Bacon cooking in a skillet

Cook about 4oz. bacon in a skillet over medium heat until brown and crispy. Use a slotted spoon to remove it from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.

cauliflower florets in a pot with water

Preheat the oven to 350ºF. Remove the leaves and stem from one head cauliflower, then cut it into florets. Add the florets to a large pot, cover with water, place a lid on top, then bring it up to a boil over high heat. Let the cauliflower boil until fork tender (about 5 minutes). Drain the cauliflower in colander.

flour and butter roux in a pot

Melt 3 Tbsp butter in a pot over medium heat (I used the same pot from the cauliflower to avoid dirtying another pot). Add 3 Tbsp flour and continue to cook and stir for about two minutes.

milk being poured into the pot

Whisk two cups of milk into the butter and flour mixture until it is fully dissolved, and no lumps remain. Continue to cook and stir the milk over medium heat until it comes to a gentle simmer, at which point it will thicken to about the same consistency as heavy cream.

Seasoning in white sauce

Season the sauce with ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt.

shredded cheddar added to the pot

Remove the sauce from the heat and begin adding the shredded cheddar, one handful at a time, making sure it is fully melted in before adding more. If the sauce becomes too cold to continue melting the cheese, place it over low heat only as you melt in the rest of the cheese.

thick cheese sauce in a pot

When all of the cheese has been melted into the sauce it will be thick and cheesy.

cheese sauce being poured over cauliflower in casserole dish

Place the cooked and drained cauliflower in a 2-quart casserole dish, then pour the cheese sauce over top, making sure to fully cover the cauliflower.

shredded cheddar added to top of cauliflower

Add the final 2oz. shredded mild cheddar and ¼ cup French fried onions on top. Bake the casserole for ten minutes, then switch the setting on the oven from bake to broil. Broil for 3-5 minutes, or just until you get some slightly browning on top.

Final toppings added to casserole

After baking, add the final toppings: cooked bacon and sliced green onions. Serve hot and enjoy the creamy, cheesy goodness!

Overhead view of cheesy loaded cauliflower casserole on a blue background

The post Cheesy Loaded Cauliflower Casserole appeared first on Budget Bytes.

Avocado Club Sandwich

Here’s the most irresistible avocado sandwich: the Avocado Club! It’s filling and full of hearty flavor, the ideal easy lunch idea. No matter how many new recipes we find, Alex and always need more easy lunch ideas to keep things fresh. So here’s an easy lunch recipe that hit the spot with both of us: our Ultimate Avocado Sandwich, aka the Avocado Club! Contrary to what you might think, simply slapping an avocado on a sandwich is not as delicious as it sounds. Alex and I have had lots of sub-par veggie sandwiches that aren’t hearty or filling. So we created this Avocado Club: full of umami flavor and so satisfying that it surprised us both. The combination of smoky, rich, hearty, crunchy and savory is so irresistible…you’ll want to eat it all over again once it’s gone. Ingredients in this avocado sandwich What makes this avocado sandwich the ultimate sandwich? Well, often veggie sandwiches are just comprised of crunchy veggies and no savory elements, making them crunchy and unsatisfying. This Avocado Club combines the best hearty and rich flavors to make a killer sandwich. Here’s what you need: Bread: A hearty, whole grain bread with lots of nuts and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the most irresistible avocado sandwich: the Avocado Club! It’s filling and full of hearty flavor, the ideal easy lunch idea.

Avocado sandwich

No matter how many new recipes we find, Alex and always need more easy lunch ideas to keep things fresh. So here’s an easy lunch recipe that hit the spot with both of us: our Ultimate Avocado Sandwich, aka the Avocado Club! Contrary to what you might think, simply slapping an avocado on a sandwich is not as delicious as it sounds. Alex and I have had lots of sub-par veggie sandwiches that aren’t hearty or filling. So we created this Avocado Club: full of umami flavor and so satisfying that it surprised us both. The combination of smoky, rich, hearty, crunchy and savory is so irresistible…you’ll want to eat it all over again once it’s gone.

Ingredients in this avocado sandwich

What makes this avocado sandwich the ultimate sandwich? Well, often veggie sandwiches are just comprised of crunchy veggies and no savory elements, making them crunchy and unsatisfying. This Avocado Club combines the best hearty and rich flavors to make a killer sandwich. Here’s what you need:

  • Bread: A hearty, whole grain bread with lots of nuts and seeds is delicious, or do an artisan bread or sourdough loaf
  • Avocado: Of course, make sure it’s perfectly ripe before you attempt this sandwich.
  • Tomato & lettuce: Same deal: make sure it’s ripe and juicy. If it’s the off-season, hydroponic greenhouse grown tomatoes have the best flavor.
  • Mayonnaise: The mayo brings massive savory flavor and moisture to the sandwich: do not omit! Use vegan mayo as necessary.
  • Cheese: Use both cheddar and provolone for contrasting color and flavor.
  • Coconut bacon (or bacon): The best part! Coconut bacon is so smoky and savory, you’ll forget this is a vegetarian sandwich (see below). Or you can use regular bacon if this is part of your diet.

Put it all together, and you’ve got a sammie that’s so savory and delicious, you’ll want to keep eating it over and over. (At least we have!)

Avocado sandwich

How to cut an avocado…the safe way!

Heard those stories of people cutting their hands when trying to cut an avocado? Don’t worry: there’s a safe way to cut an avocado and remove the pit. Once we learned this trick, we’ve used it countless times when making our favorite avocado recipes. Here’s what to know (or watch this video):

  1. Cut in half: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them.
  2. Remove the pit: Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit, then twist it to remove it.
  3. Safely pull the pit from the knife: Do not attempt to remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (Watch the video for this part!)
  4. Remove from the peel and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices.
Coconut bacon

The flavor maker: coconut bacon (or use standard)

Over here we eat vegetarian or plant-based most of the time, so we have a few tricks up our sleeve when it comes to adding a savory bacon flavor. There are three different ways to make vegan bacon, and they would each work well in this sandwich! Here’s a little breakdown on the types of vegan bacon, with coconut bacon as our top choice here:

  • Coconut Bacon: It’s easy to make with large coconut flakes and tastes amazing. You can barely detect a coconut flavor: it’s savory and smoky, with a nice crunch. Go to this Coconut Bacon recipe.
  • Shiitake Bacon: You can also make bacon out of shiitake mushrooms! It’s incredibly delicious, but doesn’t have the crunchy texture contrast. But if you prefer, go to Shiitake Bacon recipe.
  • Tempeh Bacon: Another option is using tempeh, a pressed soy cake that’s an alternative to tofu with more texture. We use it in our Vegan BLT and it would be great here. Go to Tempeh Bacon recipe.

Variations on this avocado sandwich

If you’re not into the Club sandwich vibe for this avocado sandwich, there are lots of variations! Overall, we like to include hearty, savory ingredients to keep the sandwich satisfying. Here are a few other flavors that pair well with avocado:

  • Cream cheese or goat cheese: Substitute a creamy cheese instead of the cheese slices.
  • Hummus: Want a vegan avocado sandwich? Hummus brings in savory notes that can stand in for cheese. (Go to Hummus Sandwich.)
  • Avocado egg sandwich: Add a fried egg or chopped hard boiled egg to make an avocado egg sandwich. (Go to Pesto Breakfast Sandwich and add avocado.)
Avocado sandwich

Make it a meal: a few great sides!

Honestly: we more often eat this avocado sandwich for dinner! The Avocado Club concept makes it seem fancy enough to write on a meal planning chalkboard, right? If you’re planning it for dinner, here are a few nice ideas for side dishes:

This avocado sandwich recipe is…

Vegetarian. For vegan, plant-based and dairy-free, use vegan mayo or hummus and skip the cheese.

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Avocado Club Sandwich


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 sandwiches
  • Diet: Vegetarian

Description

Here’s the most irresistible avocado sandwich: the Avocado Club! It’s filling and full of hearty flavor, the ideal easy lunch idea.


Ingredients

  • 1 handful coconut bacon (or cooked bacon)
  • 4 slices bread
  • 1 avocado
  • 1 large ripe tomato
  • Mayonnaise
  • 4 large leaves romaine lettuce
  • 1 slice cheddar cheese
  • 1 slice provolone cheese

Instructions

  1. Make the coconut bacon in advance and store in the freezer until ready to serve (no need to defrost). Alternatively, cook the bacon. 
  2. Toast the bread (optional but recommended).
  3. Slice the avocado and slice the tomatoes. Sprinkle the tomato slices with a pinch of salt. 
  4. Slather both sides of the bread with mayonnaise. Layer the bottom bread slice with cheddar and provolone cheese, then tomato slices and avocado slices. Top with a sprinkle of coconut bacon and the romaine lettuce. Add the other slice of bread and serve. 
  • Category: Sandwich
  • Method: Sandwich
  • Cuisine: American

Keywords: Avocado sandwich

More avocado recipes

Want more with everyone’s favorite fruit? Here are a few more of our favorite avocado recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Brussels Sprouts Casserole

This one-skillet Brussels Sprouts Casserole will become the unexpected star of your Thanksgiving table with bacon, cheese, and a crispy panko topping. I know that Brussels Sprouts Casserole doesn’t sound that exciting or like a dish your kids wil…

This one-skillet Brussels Sprouts Casserole will become the unexpected star of your Thanksgiving table with bacon, cheese, and a crispy panko topping. I know that Brussels Sprouts Casserole doesn’t sound that exciting or like a dish your kids will eat, but hear me out! We’ve added in bacon, cheese, and a crispy panko topping that…

The post Brussels Sprouts Casserole appeared first on Two Peas & Their Pod.

Brussels Sprouts with Bacon

What’s the best way to make Brussels sprouts taste amazing? Add bacon! Make these easy Sautéed Brussels Sprouts with Bacon and watch kids and adults alike serve up seconds. Are you ready for the dish that turns people into Brussels sprouts f…

What’s the best way to make Brussels sprouts taste amazing? Add bacon! Make these easy Sautéed Brussels Sprouts with Bacon and watch kids and adults alike serve up seconds. Are you ready for the dish that turns people into Brussels sprouts fans? Josh and my boys said they didn’t like brussels sprouts until they tried…

The post Brussels Sprouts with Bacon appeared first on Two Peas & Their Pod.

Harvest Tortellini Skillet.

This harvest tortellini skillet is sponsored by Stella Cheese! This tortellini skillet is a pan full of fall heaven! Cheesy, satisfying and filled with autumn flavors of squash, sage and brown butter – there is nothing better! I look forward to these flavors all year long. Nothing tastes quite as comforting as a caramelly brown […]

The post Harvest Tortellini Skillet. appeared first on How Sweet Eats.

This harvest tortellini skillet is sponsored by Stella Cheese!

This tortellini skillet is a pan full of fall heaven!

harvest tortellini skillet with butternut squash and sage

Cheesy, satisfying and filled with autumn flavors of squash, sage and brown butter – there is nothing better!

harvest tortellini skillet with butternut squash and sage

I look forward to these flavors all year long. Nothing tastes quite as comforting as a caramelly brown butter, sweet squash cubes, fried sage, bacon and cheesy pasta. This will be a go-to weeknight meal for you this season. And let me just say that the leftovers are incredible.

stella mozzarella cheese

Today I’m partnering with Stella Cheese again, featuring their Fresh Mozzarella Cheese. Their mozzarella is absolutely incredible. It’s soft and silky – perfect for caprese salads in the summer, but it also melts beautifully, perfect for topping pizzas and pastas in these cooler months. Because of its versatility, fresh mozzarella is a staple in our fridge. We love it so much!

harvest tortellini skillet with butternut squash and sage

The Stella Fresh Mozzarella Cheese has a delicate flavor that enhances dishes so well. We’re layering it on top of a cheesy tortellini pasta dish today and the indulgence level is over the top.

Let’s get to it!

harvest tortellini skillet with butternut squash and sage

First, we’re cooking some bacon and once it’s crispy, we’re cooking a bunch of butternut squash in the bacon fat. Oh my YUM.

While the butternut squash is cooking, we’re going to brown a little butter and fry some sage. These are my ultimate favorite fall flavors and just typing them out has me excited.

harvest tortellini skillet with butternut squash and sage

Oh! We’re also cooking a bit of cheese tortellini here too. You have a little bit of leeway – you can make a spinach tortellini or another version you love. As long as it’s mild enough to go with these incredible flavors.

harvest tortellini skillet with butternut squash and sage

Then, it’s time to combine everything in one skillet – throw the tortellini and sage brown butter into with the squash. Add a touch of Stella Parmesan and a blanket of sliced Stella Fresh Mozzarella Cheese.

Throw the whole skillet under the broiler and let that Stella Fresh Mozzarella Cheese get all bubbly and melty. It is DREAMY!

Serve it up with an extra Stella Parmesan sprinkle for good measure. It’s hard to not eat it right out of the skillet!

harvest tortellini skillet with butternut squash and sage

This a major flavor bomb. The squash is sweet and a bit savory, the bacon is smoky and crunchy, the sage is earthy and slightly fresh. The Stella Fresh Mozzarella Cheese is melty and mild and brings the entire dish together.

I can’t get enough!

harvest tortellini skillet with butternut squash and sage

And!

Like I mentioned above, the harvest tortellini skillet leftovers are deeeelish. I love a dinner where I find myself craving the leftovers the next day. This reheats well and is perfect to grab for lunch. It’s such a treat.

harvest tortellini skillet with butternut squash and sage

Harvest Tortellini Skillet

Print

Harvest Tortellini Skillet

This harvest tortellini skillet is loaded with butternut squash, bacon, sage, parmesan, mozzarella and cheese tortellini. Yum!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

Instructions

  • Heat the bacon in a large oven-safe skillet over medium-low heat. Cook until it’s crisp and most of the fat has rendered. Throw in the sage leaves and let them crisp up in the bacon fat, about 1 to 2 minutes. Remove the bacon and sage with a slotted spoon and place it on a paper-towel lined plate to remove excess grease.
  • Add the squash to the same skillet with the remaining bacon fat. Season it with a pinch of salt, pepper and nutmeg. Cook, stirring often, until the squash is fork tender, about 12 to 15 minutes.
  • While the squash is cooking, bring a pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3 to 5 minutes.
  • Once the tortellini is finished, add it to the skillet with the squash. Toss well. Stir in the Stella Parmesan cheese. Stir the bacon and sage back into the pot. Cover with the Stella Fresh Mozzarella Cheese.
  • Preheat the broiler in your oven to high. Stick the skillet under the broiler for 2 to 3 minutes, just until the mozzarella is bubbly and melted. Remove the skillet and top with more parmesan. Serve immediately!

harvest tortellini skillet

Those cheese pulls!

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