Apple Cheddar Biscuits

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just do…

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just don’t see enough of it! Apple and cheddar belong together, like in this salad and in…

The post Apple Cheddar Biscuits appeared first on Two Peas & Their Pod.

Red Lobster Cheddar Bay Biscuits Recipe

Red Lobster Cheddar Bay Biscuits Recipe
These copycat Red Lobster cheddar bay biscuits are made from scratch (no baking mix here!), are buttery, cheesy, light and flaky, and loaded with garlic-herb flavor – even better than the original! They’re ready …

Red Lobster Cheddar Bay Biscuits Recipe

These copycat Red Lobster cheddar bay biscuits are made from scratch (no baking mix here!), are buttery, cheesy, light and flaky, and loaded with garlic-herb flavor - even better than the original! They're ready in less than 30 minutes, which means that these are an easy addition to any weeknight meal.

READ: Red Lobster Cheddar Bay Biscuits Recipe

The Creamiest Scalloped Potatoes

This scalloped potatoes recipe makes a rich and creamy side dish. Make them to serve on holidays or with a weeknight dinner.

The post The Creamiest Scalloped Potatoes appeared first on Brown Eyed Baker.

This scalloped potatoes recipe makes a rich and creamy side dish. Make them to serve on holidays or with a weeknight dinner.

Small white bowl holding a serving of scalloped potatoes and a fork

Scalloped potatoes are legendary in my family. Back when we would all gather at my grandma’s for Sunday dinner, if a pan of scalloped potatoes showed up on the table, madness ensued. My cousins and I always lobbied for seats closest to the pan so we could take extra servings without sharing. To say they are high on my list of comfort foods is an understatement.

My grandma made hers from a box mix, and they were always delicious, but now I like to make them from scratch. This particular recipe is very holiday-worthy – tender potatoes, bubbly cheese, and a creamy sauce come together for a bite that tastes like home.

It also pairs well with many everyday meals. You can serve them with steak, chicken, burgers, or just about any other meat.

You could even serve them alongside some roasted vegetables or a green salad for a vegetarian meal.

This scalloped potato recipe is so easy to put together. There’s no reason you can’t make it any time of the year, and once you’ve tasted them you’re going to want to!

Au gratin vs. scalloped

While similar, there are differences between these two potato dishes.

Both are baked in a cream sauce, and that’s about it to be called scalloped potatoes.

Au gratin also has cheese sprinkled in between the layers of potatoes and over the top. Sometimes breadcrumbs are also added for more texture.

Even though both methods are combined for this scalloped potatoes recipe, we’re sticking with the more well-known name.

Small white bowl holding a serving of scalloped potatoes and a fork

What you’ll need

  • Russet potatoes (peeled and sliced)
  • Cheddar cheese (shredded)
  • Onion
  • Whole milk
  • Heavy cream
  • Unsalted butter
  • Garlic
  • Fresh thyme
  • Bay leaves
  • Salt and pepper

How to make scalloped potatoes

Melt the butter in a large Dutch oven over medium-high heat for about a minute. Saute the onion until it starts to brown, then add the garlic and cook until fragrant.

Add the dairy and spices and stir until combined.

Place the sliced potatoes in the Dutch oven and stir to coat them with the sauce. Cover and bring to a simmer.

Dutch oven filled with liquid and herbs + Dutch oven containing sliced potatoes and sauce

Continue to simmer until the potatoes are almost tender. Make sure not to let it boil or the milk can burn and curdle.

Stir occasionally to make sure the potatoes don’t stick to the bottom.

Once the potatoes are ready, remove the thyme and bay leaves.

Carefully pour everything into your baking dish and top with the shredded cheese.

Uncooked scalloped potato ingredients in a baking dish + Baking dish with scalloped potato ingredients covered in shredded cheese

Bake for about 30 minutes. The cream should be thick and bubbly, and the top will be golden brown.

Cool for at least 10 minutes before serving.

You can garnish with more fresh thyme if you’d like, or just dive right in and enjoy!

White casserole pan of scalloped potatoes after some has been spooned out

Frequently asked questions

What’s the best way to slice potatoes for scalloped potatoes?

A good old fashioned knife is all you need to slice potatoes, but using other kitchen tools can save you time and give you perfectly even slices. Having even slices means your potatoes will all cook the same and be the same texture.

Mandolines are the most common tool used to slice potatoes. If you’re new to using one, use the guard that’s provided to protect your fingers.

You can also use the slicing disc attachment on your food processor. This is probably the fastest way to get perfectly sliced potatoes if you don’t mind extra dishes.

Can I use pre-shredded cheese?

Pre-shredded cheese might save a little time, but it has a preservative in it that keeps the cheese from clumping together in the bag. That means that it doesn’t melt as smoothly as fresh does.

Buy a block of cheese and shred it yourself – it’ll be worth it.

If you’re already using a food processor to slice the potatoes, you can swap the disc attachments and shred your cheese with it too.

Can I use less cheese?

This scalloped potato recipe has a thick layer of bubbly, browned cheese on top, but you can always use less cheese if it’s too much for you.

Can I make scalloped potatoes ahead of time?

Yes, there are a couple of ways you can do this.

One way is the prepare the sauce and potatoes, add to the casserole dish, then wrap tightly with plastic wrap or foil and refrigerate. This can be done up to two days in advance. When you’re ready to cook, sprinkle the cheese on top and bake as directed.

You can also follow the entire scalloped potatoes recipe the day before, then cool and refrigerate. Cover with a lid or wrap tightly with foil.

Reheat by baking at 350 degrees for 25-30 minutes, or until sauce is bubbling and the dish is heated through.

If you’re putting the pan in the oven straight from the fridge, it may take up to 45 minutes to reheat.

More delicious potato recipes:

Bowl and fork with a bite of scalloped potatoes on it

I hope you’ll put this on your menu for the holidays or the next time you’re craving a wonderfully creamy and cheesy side dish! If you make it, I’d love if you would take a moment to stop back and share a review below. ENJOY! 😍

Print

Scalloped Potatoes Recipe

This scalloped potatoes recipe makes a rich and creamy side dish. Make them to serve on holidays or with a weeknight dinner.
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 497kcal
Author Michelle

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion minced
  • 2 cloves garlic minced
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 4 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
  • cups shredded cheddar cheese about 6 ounces

Instructions

  • Heat oven to 400 degrees F. Grease a 9x13-inch baking dish.
  • Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes, gently stirring occasionally to ensure the potatoes don't stick to the bottom of the pot.
  • Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to the prepared baking dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 30 minutes. Allow to sit for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Video

Notes

  • Slicing the potatoes quickly and uniformly can be done using a mandoline or food processor
  • While I recommend russet potatoes as the best choice because they hold up well to all of that liquid, yellow or Yukon gold could be substituted if necessary, just be aware that the potatoes may break down a bit during cooking.
  • Other cheese, or a combination of others, can be used in place of the cheddar. Use what you love!
  • Make-Ahead Option #1: Prepare the sauce and potatoes, add to the casserole dish, then wrap tightly with plastic wrap or foil and refrigerate. This can be done up to two days in advance. When you’re ready to cook, sprinkle the cheese on top and bake as directed.
  • Make-Ahead Option #2: You can also follow the entire scalloped potatoes recipe the day before, then cool and refrigerate. Cover with a lid or wrap tightly with foil. Reheat by baking at 350 degrees for 25-30 minutes, or until sauce is bubbling and the dish is heated through. If you’re putting the pan in the oven straight from the fridge, it may take up to 45 minutes to reheat.
  • Freezing Instructions: Leave the cheese off of the top and bake for less than the recommended time, until the potatoes are al dente. Cool completely, then cover and refrigerate for at least 2 hours. Cover the pan with plastic wrap and aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight, remove the plastic wrap, add the cheese, and bake at 400 degrees for 15 to 20 minutes.
Nutritional values are based on one serving

Nutrition

Calories: 497kcal | Carbohydrates: 37g | Protein: 11g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 124mg | Sodium: 618mg | Potassium: 869mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1348IU | Vitamin C: 12mg | Calcium: 224mg | Iron: 2mg

Originally published in 2011, this has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.

[photos by Ari of Well Seasoned]

The post The Creamiest Scalloped Potatoes appeared first on Brown Eyed Baker.

Broccoli Salad Recipe

This easy broccoli salad is an old family recipe, loaded with bacon and cheese, and tossed in a creamy dressing.

The post Broccoli Salad Recipe appeared first on Brown Eyed Baker.

Fresh broccoli salad is creamy, salty, tangy, sweet, and oh, so delicious. My grandma has been making this for holidays and family get-togethers for as long as I can remember, and I’ve been addicted to it for just as long. Make this recipe to get veggies into even the pickiest of eaters (i.e. me)!

Broccoli salad with cheese and bacon in a bowl.

Whether it’s for an easy side dish, or simply because you love the taste of fresh produce, this salad will become a favorite. At least, that’s my hopeful wish!

Just like my Easy Grape Salad, it’s an Easter treat. And if there’s one way to get me to eat broccoli, this salad is it!

Dancing with cheese and bacon, and a tangy-sweet mayonnaise dressing, this dish will convert you into a broccoli lover. Okay, maybe not a full-on broccoli lover, but I bet you’ll love it in this salad!

And if the dressing on the salad makes your stomach happy, you should also make my Seven Layer Salad, which uses the same dressing.

Ingredients for broccoli salad prepped in bowls on counter.

Ingredients in Broccoli Salad

The ingredients are simple and few, but they sing together in perfect harmony.

  • Broccoli — fresh is best; cut into florets
  • Bacon — cooked and coarsely chopped
  • Cheese — cheddar cheese in ¼” cubes
  • Onion — finely chopped, white, yellow or red

The dressing only requires a few ingredients, as well.

  • Mayonnaise — not Miracle Whip for the best flavor
  • Sugar — granulated white
  • Vinegar — white

How to cut broccoli into florets

Since we are using fresh heads of broccoli for this recipe, we need to break them down into small florets.

Florets are the flowery part of the head. Or, if you look at broccoli as a tree, florets are the small branches and leaves. We don’t want to use the trunk or large branches here.

  • Wash the broccoli head thoroughly before doing anything else. This is really important because any contamination on the surface of the vegetable will be taken through all of it with the knife if we don’t wash first.
  • Pull off the leaves. Just grab them and pull out and down toward the base. They should snap or peel right off.
  • Cut through the stem below the florets with the tip of a sharp knife.
  • Slice off the florets that are easily separated with your knife.
  • Turn the remaining bunch of florets upside down on your cutting board, and slice down through the middle of the stalk. Pull the two halves apart.
  • Continue cutting and pulling until all of the florets are separated.
  • Trim the larger stems off with the tip of your knife. I like the florets to be around the same size as the cheese cubes in this recipe, so around ¼”-½”.

A plate with cubed cheese, bacon, broccoli florets, and chopped onion.

How to make the salad

The process is pretty straightforward and takes very little time.

  1. Prepare the broccoli florets as explained above
  2. Combine the broccoli, bacon, cheese, and onion in a large bowl
  3. Whisk together the mayonnaise, sugar, and vinegar in a medium bowl
  4. Pour the dressing over the broccoli mixture
  5. Stir everything together, making sure all the ingredients are coated well in the dressing
  6. Serve immediately OR refrigerate for 1-2 hours before serving (preferred)

Ingredient substitutions

While I love my grandma’s traditional dressing, the salad lends itself to some flavor modifications when it comes to the dressing if you’d like to try something different:

  • Plain Greek yogurt instead of mayonnaise
  • Honey instead of sugar
  • Honey mustard vinaigrette if you don’t want a creamy dressing
  • Sour cream or buttermilk-based dressing if you want it creamy but not mayo-y.

A closeup photo of broccoli salad in a bowl with a serving spoon.

What else can I add to the broccoli salad recipe?

This is my grandma’s recipe, and her go-to ingredients are bacon, cheddar, and diced onion. However, one great thing about this recipe is that it’s super customizable! I’ve seen lots of additions and variations, including:

  • Shredded cheddar instead of cubes
  • Dried cranberries
  • Raisins
  • Sunflower seeds
  • Pecans
  • Cherry tomatoes

If your family makes broccoli salad, I’d love to hear what your favorite add-ins are!

How to store the salad

While you can serve this immediately after making it, I think it’s best when you cover it and let it sit in the fridge for a couple of hours. The flavors meld together and the dressing gets absorbed a bit, making it just perfect. And leftovers the next day are even better! Store it in an airtight container and use it within 4 days.

Broccoli salad doesn’t freeze well. As a result, make it and enjoy it within the timeframe listed above!

Broccoli salad in a serving bowl and spoon.

If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much!

Print

Broccoli Salad Recipe

Fresh broccoli salad is creamy, salty, tangy, sweet, and oh, so delicious. My grandma has been making this for holidays and family get-togethers for as long as I can remember, and I've been addicted to it for just as long. 
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 529kcal
Author Michelle

Ingredients

For the Salad

  • 2 heads broccoli florets trimmed off and cut into bite-size pieces (discard stems)
  • 8 ounces bacon cooked and coarsely chopped
  • 8 ounces cheddar cheese cubed into ¼-inch pieces
  • 1 small onion finely chopped

For the Dressing

  • 1 cup mayonnaise
  • ½ cup granulated sugar
  • 3 tablespoons white vinegar

Instructions

  • In a large bowl, combine the broccoli, bacon, cheese and onion.
  • In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir together until everything is evenly coated.
  • The broccoli salad can be served immediately, but tastes even better if you cover and refrigerate it for 1 to 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

  • You should get about 7 cups of broccoli florets from the heads of broccoli, roughly 28 ounces.
  • A great shortcut is using bagged, prepped florets. I still need to cut up some of the larger ones, but it's a big time saver!
  • You can use a white, yellow or red onion, whatever your preference.
  • There are so many variations to broccoli salad, so feel free to add other ingredients based on your personal preferences: dried cranberries, raisins, sunflower seeds, chopped pecans, etc.
  • You can make the following modifications to the dressing: plain Greek yogurt instead of mayonnaise and honey in place of sugar. You can also use a honey mustard vinaigrette if you don't want a creamy dressing, or a sour cream or buttermilk-based dressing if you want it creamy but not mayo-y.
Nutritional values are based on one serving

Nutrition

Calories: 529kcal | Carbohydrates: 24g | Protein: 15g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 592mg | Potassium: 589mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1260IU | Vitamin C: 136.6mg | Calcium: 283mg | Iron: 1.5mg

Originally published in 2011, this has been updated to include new photos and more in-depth recipe tips.

[photos by Ari of Well Seasoned]

The post Broccoli Salad Recipe appeared first on Brown Eyed Baker.

Mac and Kim-Cheese

What do you get when you mix tangy, spicy Korean kimchi into an ultra creamy, white cheddar mac and cheese? A downright delicious dinner, that’s what! Mac ‘n cheese aficionados: this one’s for you! Quite possibly the creamiest mac and cheese EVER (thanks to a super secret sciency ingredient), we’ve added spicy kimchi for a […]

What do you get when you mix tangy, spicy Korean kimchi into an ultra creamy, white cheddar mac and cheese? A downright delicious dinner, that’s what!

Mac ‘n cheese aficionados: this one’s for you! Quite possibly the creamiest mac and cheese EVER (thanks to a super secret sciency ingredient), we’ve added spicy kimchi for a unique take on a comfort food classic.

Kimchee Macaroni & Cheese in black ramekins with a jar of kimchi

Kimchi mac and cheese.

Mac and kim-cheese.

Get it?

I crack myself up sometimes.

But this pun-derful recipe is more than just a clever name. While it may have originated there, when we made our first test batch we were blown away by the combination of tangy, spicy kimchi and creamy white cheddar cheese. It’s simply unreal.

Closeup cocotte of Kimchee Macaroni & Cheese in black ramekins with a jar of kimchi

That said, this recipe did not come together easily.

I have a thing about texture, and especially when it comes to mac ‘n cheese, the texture is paramount to my ultimate enjoyment.

Most mac ‘n cheese recipes start out with a flour roux; this is how I’ve always made it (and indeed my past mac ‘n cheese recipes have done just that) but for whatever reason this time I just wasn’t satisfied.

Roux-based cheese sauces have a tendency to get somewhat pasty, a texture that really isn’t ideal when you’re craving an ultra creamy mac ‘n cheese.

I tried changing proportions of flour and cheese. I tried different kinds of cheeses. I compared baked vs stovetop versions. Either I’d have a thick cheese sauce that maybe stayed creamy for 5 minutes before going pasty, or a thin and watery one; there was no perfectly creamy middle ground.

Then I discovered a secret ingredient that is nothing short of magic.

(more…)

Turkey Chili Smothered Sweet Potatoes

Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and […]

The post Turkey Chili Smothered Sweet Potatoes appeared first on Budget Bytes.

Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and works great for weekly meal prep!

Originally posted 12-21-2015, updated 2-25-2020.

Turkey Chili Smothered Sweet Potatoes

Four turkey chili smothered sweet potatoes in a small white baking dish.

Can I Use Beef Instead?

Absolutely! The chili included in this recipe is basically a half batch of my basic Homemade Chili recipe, which is extremely customizable. You can swap out the protein, make it spicy or mild (reduce or eliminate the cayenne), or add other fun ingredients, like cocoa powder!

Can I Make them Vegetarian?

Yes, simply swap the 1/2 lb. of ground turkey for an extra can of black beans, or kidney beans, and you have a super delish vegetarian chili to top your sweet potatoes. :)

How do I Meal Prep These Sweet Potatoes?

After stuffing your sweet potatoes with chili and cheese, simply pack each one into an individual, microwave safe container. To reheat, simply microwave on high for about 2 minutes, or until heated through.

A fork digging into a turkey chili smothered sweet potato, on a white plate

 

Turkey Chili Smothered Sweet Potatoes

Tender baked sweet potatoes smothered with turkey and bean chili, then topped with melty cheddar. Turkey Chili Smothered Sweet Potatoes are an easy dinner!

CHILI

  • 1 Tbsp olive oil ($0.16)
  • 1/2 lb. ground turkey ($2.00)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 15oz. can diced tomatoes ($0.59)
  • 3 oz. tomato paste (1/2 of a 6oz. can) ($0.25)
  • 1 15oz. can black beans ($0.79)
  • 1 Tbsp chili powder ($0.30)
  • 1/2 tsp oregano ($0.05)
  • 1/2 tsp cumin ($0.05)
  • 1 cup water ($0.00)
  • 1/2 tsp Salt ($0.02)

POTATOES AND TOPPINGS

  • 4 small sweet potatoes (3/4 lb. each) ($3.94)
  • 1/2 cup shredded cheddar cheese ($0.43)
  • Cilantro or green onions for garnish ($0.25)
  1. Preheat the oven to 400ºF. Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish and bake for 60 minutes, or until soft and oozing from the fork holes.

  2. While the sweet potatoes are baking, prepare the small batch of chili. Add the ground turkey and olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

  3. Drain the beans and add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, oregano, cumin, and water. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

  4. Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Spoon about 3/4 cup chili over each potato, then top with 2 Tbsp shredded cheddar. Return the potatoes to the oven for a few minutes to melt the cheese. Top with cilantro or sliced green onions just before serving.

Scroll down for the step by step photos!

Front view of four turkey chili stuffed sweet potatoes in a small white baking dish

 

How to Make Chili Stuffed Sweet Potatoes – Step by Step Photos

Sweet potatoes in a baking dish rubbed in oil and pricked with a fork

Begin by preheating the oven to 400ºF. Wash four small sweet potatoes (about 3/4 lb. each). Prick the skins of each potato several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish, then bake the sweet potatoes in the preheated oven for about 60 minutes, or until they’re soft all the way through and are oozing sugary juice from the fork holes.

Cooked ground turkey, onion, and garlic in a pot

While the sweet potatoes are baking, prepare the small batch of chili. Add 1/2 lb. ground turkey and 1 Tbsp olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince 2 cloves garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

Tomatoes, beans, spices, and water added to the pot.

Drain one 15oz. can black beans and add them to the pot along with one 15oz. can diced tomatoes (with juices), 3oz. tomato paste, 1 Tbsp chili powder, 1/2 tsp oregano, 1/2 tsp cumin, and 1 cup water. Stir to combine. 

Finished turkey chili in the pot

Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

Baked sweet potatoes in the baking dish with some juices bubbling out of the fork holes

Test the sweet potatoes to make sure they are baked all the way through by piercing with a fork or a small knife. The potatoes should be soft all the way through, and juices should be bubbling out of the fork holes that were made before baking.

Opened and mashed sweet potatoes in the baking dish

Once the sweet potatoes are baked and soft all the way through , slice them open lengthwise and slightly mash the inside of the sweet potatoes.

Turkey chili being spooned into the open sweet potatoes

Scoop about 3/4 cup turkey chili onto each sweet potato.

Sweet potatoes topped with cheddar

Add a couple tablespoons of shredded cheddar to each potato, then return the baking sheet to the oven for just a few minutes to melt the cheese.

Turkey chili smothered sweet potatoes with melted cheese and topped with cilantro

Finally, top with a little chopped cilantro or sliced green onions (or hey, sour cream?) just before serving.

Side view of turkey chili smothered sweet potatoes in a baking dish, topped with green onion and cilantro

And then you have four incredibly delicious, single portion sized Turkey Chili Smothered Sweet Potatoes! Bonus, I had some chili left over that will serve as an extra meal for me. :)

Turkey Chili Smothered Sweet Potatoes - BudgetBytes.com

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Warm Black Bean Dip

This warm black bean dip is bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese! A party and game day must!

The post Warm Black Bean Dip appeared first on Brown Eyed Baker.

This warm black bean dip involves a few more steps than your typical dip recipe, but believe me when I tell you that it is absolutely, positively, 100% worth it. It is creamy and positively bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese (a must, of course!). Grab your favorite tortilla chips, a baguette, or some veggies and plan on not having a single morsel leftover. A party and game day must!

Black bean dip in a shallow white baking dish.

I’ve eaten countless bowls of dips and chips, but bean dip was something that I hadn’t been introduced to until I was an adult. What a shame! There’s so much flavor and texture, and this particular black bean dip will absolutely knock your socks off.

This dip has been made for multiple Super Bowl parties, as well as tons of casual get-togethers, birthday parties, and barbecues. It wows people every single time, everyone raves, and there are never leftovers. That is always the standard when it comes to what makes a great recipe, right? No leftovers = a home run!

A tortilla chip dipped into a dish of black bean dip.

What Goes Into Black Bean Dip

This dip is a phenomenal combination of flavors thanks to an abundance of these delicious ingredients:

  • Onion and Garlic – Flavor-building powerhouses.
  • Chili powder, Chipotle chiles and Adobo sauce – Add tons of smoky flavor and a good bit of spice.
  • Tomatoes and Corn – Gives the dip more texture and extra layers of flavor.
  • Cilantro – A staple herb that pairs wonderfully with the black beans, corn, chili, and chipotle flavors.
  • Cheese – A big dose of cheddar and Monterey Jack cheeses giving the dip all of the cheesy, gooeyness every good dip should have.

Side by side photos of ingredients being sauteed and in the food processor.

How To Make This Amazing Dip

As I mentioned above, this dip requires a few extra steps but they are so worth it once you’re digging chip after chip into this creamy, cheesy, spicy deliciousness.

Let’s talk about how this all comes together…

  1. Saute the onion, garlic, chili powder, chipotle chiles, adobo sauce, and half of the black beans. We’ll add water and let it cook down a bit.
  2. Puree the bean mixture in a food processor so that it’s nice and smooth and creamy.
  3. Mix together the bean puree, the rest of the black beans, tomatoes, corn, cilantro, and half of the cheese.
  4. Spread it into a baking dish and top with the remaining shredded cheese.
  5. Bake until it’s browned and bubbly, then grab your favorite tortilla chips and dig right in!

A photo collage of black bean dip ingredients, then assembled before baking.

Some Extra Tips for Making Black Bean Dip

I want you to live your best dip life, so here are a few notes to make this the best ever:

  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.

A small bowl of black bean dip surrounded by tortilla chips.

Want More Cheesy Dips?

I’ve got you covered! Some of my favorites:

Warm Black Bean Dip

This black bean dip is bursting with flavors, including the distinct smokiness of chipotle chiles. This is a crowd-pleaser, perfect for get-togethers and game days!

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 large yellow onion (finely diced)
  • 3 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 2 15-ounce cans black beans (drained and rinsed, divided)
  • 2 canned chipotle chiles (minced )
  • 3 tablespoons adobo sauce (from the can of chipotles in adobo sauce)
  • ¾ cup water
  • 3 tablespoons apple cider vinegar
  • 1 14.5-ounce can diced tomatoes (drained and chopped)
  • 1½ cups frozen corn (thawed)
  • 6 ounces sharp Cheddar cheese (shredded (about 1½ cups), divided)
  • 6 ounces sharp Monterey Jack cheese (shredded (about 1½ cups), divided)
  • ¾ cup chopped cilantro (divided)
  • Freshly ground black pepper
  1. Preheat the oven to 425 degrees F. Spray a 1½-quart baking dish with non-stick cooking spray and set on a foil-lined baking sheet; set aside.
  2. Heat the oil in a large skillet over medium-high heat until it is shimmering. Reduce the heat to medium, add the onion and salt, and cook, stirring, until the onion is softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and the water, and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
  3. Transfer the bean mixture to a food processor, add the vinegar and process until smooth, scraping down the sides of the work bowl as necessary. Allow the mixture to cool for 5 minutes, then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with additional salt and pepper, if needed.
  4. Transfer the mixture to the baking dish and sprinkle with the remaining cheese. Bake until the cheese melts and browns around the edges, about 15 minutes. Sprinkle with the remaining cilantro and serve with tortilla chips.
  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.

Nutritional values are based on one serving

Recipe originally published in 2013 and has since been updated with improved photos, a video, and enhanced recipe tips.

[photos by Ari of Well Seasoned]

The post Warm Black Bean Dip appeared first on Brown Eyed Baker.

Turkey Taco Bowls with Cilantro Rice

Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice. Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are […]

Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice.

Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are piled high into a bowl along with cilantro rice and shredded romaine lettuce.

Turkey Taco Bowls with Cilantro Rice on a dark blue background with bowls of salsa and cheese and slices of lime scattered around.

I love a good taco. Preferably the classic Americanized version in a hard corn shell with seasoned ground beef, cheese, sour cream and romaine lettuce.

I could seriously devour 3 or 4 of them all by myself (and if you know me, you know I’m typically a light eater, so 3 whole tacos is a B.F.D.)

These taco bowls take everything you love about that classic hard-shell taco… without the hard shell. Instead, we’ve piled all your favorite fixin’s on a bed of tangy cilantro rice and shredded romaine lettuce.

It’s part taco salad, part rice bowl, and entirely delicious.

Closeup of Turkey Taco Bowls with Cilantro Rice, topped with cilantro microgreens

We’ve opted to swap out the classic ground beef for ground turkey (dark meat please; lean ground turkey is just too dry for this). With a generous amount of seasoning the turkey comes out just as flavorful as any beef version.

The addition of the chicken broth helps to make the meat extra saucy, and not at all dry like ground turkey can often be.

If you do use beef (and you certainly can if you prefer), you probably won’t need a full 3/4 cup of chicken broth (beef broth works too), since ground beef tends to be fattier and therefore juicer. Or you can cook the ground meat most of the way, then spoon off the excess fat, and then add enough broth to make it nice and saucy.

(more…)

The Best Authentic Beef Enchiladas

Homemade Beef Enchiladas is Mexican comfort food at its finest. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor.

The post The Best Authentic Beef Enchiladas appeared first on Brown Eyed Baker.

These beef enchiladas are Mexican comfort food at its finest. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor, then is mixed with jalapenos, cheese, and cilantro. Rolled up in tortillas and topped with more sauce and cheese, these enchiladas are sheer perfection. It’s a classic recipe that deserves a spot in everyone’s dinner rotation.

Two beef enchiladas on a plate, with a fork cut into one.

Who else becomes crippled with indecision when trying to choose a restaurant for dinner out? Do you head to an old favorite, try something new that you’ve heard nothing but raves about, or do you take a shot in the dark at a place that intrigues you but you know nothing about?

When I can’t decide, my default decision is either a place where I can get a fantastic burger or… Mexican! I find it hard to go wrong with a meal when it starts with a huge complimentary basket of fresh tortilla chips and salsa, guac or queso to dip them in. I don’t have a consistent go-to order, but I have never, ever been disappointed with authentic enchiladas – they’re always a home run.

While honest-to-goodness shredded beef enchiladas aren’t super quick to make at home, but they ARE easy, and 100% worth your time once you taste them.

Step by step photos of browning meat and onions, and simmering meat in sauce.

A long, long, long time ago, I was on a fajita/enchilada kick, where I would basically make the filling for chicken fajitas (chicken, onions, peppers, sometimes mushrooms), then roll it up in tortillas and bake it in a very bland, sorry-tasting enchilada sauce. (What was I thinking?!)

My tastes have definitely evolved over the years, so that wasn’t going to cut it for me anymore. Once I read this enchilada recipe, I knew it was beyond promising. While the cooking time is lengthy, it doesn’t take much effort and it has a fantastic, authentic flavor. The sauce totally makes it!

Strained enchilada sauce and a bowl of enchilada filling.

How to Make Authentic Beef Enchiladas

Here’s a quick review of how we’re going to make these amazing enchiladas:

  1. Sear chuck steaks until well browned on each side.
  2. Saute onions with a seasoning mixture that includes garlic, chili powder, cumin, coriander, sugar, and salt.
  3. Add tomato sauce and water and bring to a boil, return the meat to the pan and simmer until the beef is fall-apart tender.
  4. Strain the sauce, then shred the beef and mix with shredded cheese, jalapenos, and cilantro for the filling.
  5. Assemble the enchiladas, pour over more sauce and top with more shredded cheese.
  6. Bake until the cheese is golden brown, then dig in!

So to recap – not quick, but absolutely worth it, and you can make the components ahead of time (see recipe notes!).

Assembly of beef enchiladas, with assembled pan prior to baking.

My husband and I polished off half of this pan between the two of us during a Sunday afternoon of football-watching, and I think we were both secretly jockeying for leftovers the next day. This recipe has definitely earned itself a spot in my list of favorite go-to recipes and is absolutely one that I will be making again and again.

If you love Mexican food, you need to have these enchiladas in your rotation!

A pan of baked beef enchiladas.

Five years ago: Creamy Caramelized Onion and Roasted Garlic Dip
Six years ago: Cinnamon Babka
Seven years ago: Homemade No-Bake Clif Bars
Twelve years ago: Beef Mushroom Barley Soup

Watch How to Make Beef Enchiladas:

The Best Authentic Beef Enchiladas

Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.

  • 3 cloves garlic (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1¼ pounds boneless chuck steaks (trimmed of fat)
  • 1 tablespoon vegetable oil
  • 2 yellow onions (finely chopped)
  • 15 ounce can tomato sauce
  • ½ cup water
  • 4 ounces Monterey Jack cheese (shredded, divided)
  • 4 ounces sharp cheddar cheese (shredded, divided)
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chopped canned pickled jalapeños
  • 12 6-inch corn tortillas
  1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
  2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
  3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
  4. Preheat oven to 350 degrees F.
  5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
  6. Spread ¾ cup of the sauce in the bottom of a 9×13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
  7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.

Nutritional values are based on one serving

Update Notes: This recipe was originally published in September 2014; updated in September 2019 with new photos, a video, and extra recipe tips.

[photos by Ari of Well Seasoned]

The post The Best Authentic Beef Enchiladas appeared first on Brown Eyed Baker.