Cobb Salad

Cobb Salad with chicken, bacon, tomatoes, hard boiled eggs, Avocado, blue cheese, chives, and a simple red wine vinegar dressing. This traditional salad is loaded with goodness and always a favorite! I love making salads because they are pretty, fresh,…

Cobb Salad with chicken, bacon, tomatoes, hard boiled eggs, Avocado, blue cheese, chives, and a simple red wine vinegar dressing. This traditional salad is loaded with goodness and always a favorite! I love making salads because they are pretty, fresh, and delicious. We have been eating salads all summer long and can’t get enough. Josh…

The post Cobb Salad appeared first on Two Peas & Their Pod.

Tomato Picnic Toast with Blue Cheese Mayo.

This is anything-but-boring tomato toast.  And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner! And let’s be real… maybe even breakfast. It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve […]

The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.

This is anything-but-boring tomato toast. 

tomato toast with blue cheese mayo

And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner!

And let’s be real… maybe even breakfast.

sliced heirloom tomatoes

It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve had incredible tomatoes come mid-summer here PA (for about five minutes) ever since I was a kid, but we usually served them as salad. Or just sliced with some balsamic. 

P.S. there is a super easy, delicious tomato salad in my next book! It was a staple my mom made when we were growing up. Can’t wait!

crumbled blue cheese in mayo

Let’s just say that since the mayo/toast/tomato meal skipped over me, I’ve felt very deprived ever since discovering it. I mean, it is SO GOOD. So simple. Such a classic. How could I go so long without knowing this was a thing?

Granted, I thought I didn’t like mayo until about five years ago. But that’s neither here nor there.

blue cheese mayo on sourdough toast

So. You know I have made just about a million versions of tomatoes on toast right here on this blog. It’s unbeatable in the summer, the perfect lunch or dinner – just so unbelievably good.

tomato toast with blue cheese mayo

Most of my tomato toast varieties include burrata cheese, so I left that out today in order to really switch things up. Hello BLUE CHEESE!

And not just any old boring blue cheese, We’re making blue cheese mayo. Which is really just a fancy way for saying that we’re stirring crumbled blue cheese into mayo. It’s true. 

tomato toast with blue cheese mayo

It.is.everything. 

Especially slathered on sourdough toast!

Especially topped with ripe tomatoes!

Then sprinkle it all with flaked salt and you’re golden.

This is my perfect picnic toast. 

Whether you’re throwing a blanket in the backyard for a weekday picnic lunch or actually venturing to a park, it’s the best way to elevate your tomato toast or sandwich.

Add a sprinkle of fresh chives and you won’t even want to eat anything else all summer. 

tomato toast with blue cheese mayo

Tomato Toast with Blue Cheese Mayo

Print

Tomato Toast with Blue Cheese Mayo

This tomato toast is my new favorite lunch! Toasted sourdough spread with blue cheese mayo, topped with sliced heirlooms and sprinkled with salt. YUM.
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • ½ cup mayonnaise
  • ¼ cup crumbled blue cheese
  • 4 slices sourdough bread, toasted
  • 1 to 2 heirloom tomatoes, thinly sliced
  • 1 tablespoon fresh chives, for topping
  • freshly ground black pepper
  • flaked salt for sprinkling

Instructions

  • In a bowl, stir together the mayo and blue cheese. Toast the sourdough. Spread it with the blue cheese mayo, then layer with the sliced tomatoes. Sprinkle with flaked salt, pepper and chives. Eat!

tomato toast with blue cheese mayo

But whyyyyy is this so good?

The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.

Smashed Buffalo Cucumber Salad with Avocado.

Oh how I adore this smashed buffalo cucumber salad! It’s refreshing with a touch of heat and also has cheese and avocado which means it’s basically my favorite thing on the planet right now. So! I’d love to know what you’re eating right now. Are you working out of your pantry? Are you grocery shopping […]

The post Smashed Buffalo Cucumber Salad with Avocado. appeared first on How Sweet Eats.

Oh how I adore this smashed buffalo cucumber salad!

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

It’s refreshing with a touch of heat and also has cheese and avocado which means it’s basically my favorite thing on the planet right now.

smashed cucumbers

So! I’d love to know what you’re eating right now. Are you working out of your pantry? Are you grocery shopping once a week, or twice? How is the fresh produce situation in your life?

Not only is it tricky for me to figure out what to share here on the blog, it’s just as tricky in real life to determine what we will eat. I feel like the past month we survived mostly on comfort food, even if it was a salad of sorts. And now that the weather is getting warmer, I’m craving fresher dishes. But that’s also hard since we’re only getting grocery pickup every ten days or so. 

cucumbers with buffalo wing sauce

I’m still making (and wanting!) fresh salads and dishes like this, so I figured why not. After all, you have to know about this deliciousness. 

Enter buffalo smashed cucumbers!

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

Last year I shared this sesame smashed cucumber salad here on the blog and it is SUCH a hit. I actually can’t believe how much I love it and how I often crave that salad, even for a snack. It’s weird. But it’s so refreshing and flavorful at the same time.

Eddie loathes cucumbers so it’s rare that I make that salad for dinner, unless I do just a few cucumbers for Emilia and me. She loves them too, though her preferred method of consumption is by dipping them in guac. 

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

So this bowl!

We do the whole salt + sugar cucumber thing and let them hang out for 20 minutes or so. Enough time to grab the rest of your ingredients. Instead of an actual vinaigrette with this one, we’re doing buffalo wing sauce. It’s spicy and tangy, which is perfect for the fresh, juicy cucumbers.

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

We’re also adding an avocado. It keeps things mild, in a good and creamy way. It also adds some more substance so the salad, you know? So we’re not just eating a bowl of cucumbers.

I love to drizzle the wing sauce on at this point and toss the cucumber and avocado so it really gets coated in the flavor. I also do a splash of fresh lime juice!

Next comes the cheese. I’m all for blue cheese and definitely have it on hand. Plus, it works with the buffalo wing combo. But if you don’t have it or simply don’t like it, use feta, goat or even cheddar. They all work.

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

My favorite buffalo wing trifecta comes next: green onions, chives and cilantro. I love a mix of these three things on ANYTHING buffalo-wing flavored. It really makes a huge difference. 

Finally, a big handful of crushed peanuts. These are everything. They add texture, of course (which I can’t live without) and again, more satiety to the dish! Also wonderful flavor too. 

Doesn’t it look so incredible?!

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

Smashed Buffalo Cucumber Salad

Print

Smashed Buffalo Cucumber Salad with Avocado

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.
Course Salad
Cuisine American
Prep Time 35 minutes
Total Time 35 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 8 baby seedless cucumbers (or english/seedless cucumbers)
  • 1 pinch kosher salt
  • 1 pinch sugar
  • 1 avocado, sliced
  • 3 tablespoons buffalo wing sauce, or more, if you like it!
  • 1 tablespoon freshly squeezed lime juice
  • cup crumbled gorgonzola cheese (or feta, goat, cheddar, etc)
  • ¼ cup chopped peanuts
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped chives

Instructions

  • Cut the cucumbers into pieces (some in half, some lengthwise, whatever you want!) and use a jar or meat tenderizer to smash each piece, gently and most of the time, just once. You can discard any seeds that come out, but place all the cucumber pieces in a large strainer. Set the strainer over a bowl. Sprinkle on a generous pinch of salt and sugar, and toss the cucumbers. If you want, you can place a bowl (or something heavy!) on top of the cucumbers to help press out the water. Let the cucumbers sit for 20 to 30 minutes at room temperature.
  • While they sit, prepare the rest of your ingredients!
  • Drain the cucumbers and place them in a large bowl. Toss in the avocado. Add a small pinch of salt and pepper. Drizzle with the wing sauce and lime juice and toss. Sprinkle on the cheese, peanuts, onions, cilantro and chives. Serve immediately!

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

Yes to some green!

The post Smashed Buffalo Cucumber Salad with Avocado. appeared first on How Sweet Eats.

Cream of Cabbage Soup

When the virus hit, I’m pretty sure the first thing people didn’t think about stocking up on was cabbage. I only saw the empty shelves of pasta, rice, and toilet paper from photos posted online, taken in the U.S., but I didn’t seen any pictures of the empty cabbage bins. I’ve loved cabbage for a long time, and even my mother shredded red cabbage to…

When the virus hit, I’m pretty sure the first thing people didn’t think about stocking up on was cabbage. I only saw the empty shelves of pasta, rice, and toilet paper from photos posted online, taken in the U.S., but I didn’t seen any pictures of the empty cabbage bins. I’ve loved cabbage for a long time, and even my mother shredded red cabbage to toss in green salads. Not only does cabbage comes in different colors, but there are many different varieties as well.

Whichever you choose, Most can be used raw in salads or slaws, or cooked. Cabbage also lasts a long time and isn’t expensive either. In other words, cabbage is our trusted friend, there for us through thick or thin.

Continue Reading Cream of Cabbage Soup...

Sweet Potato Fontina Pierogi with Brown Butter.

Oh yes. We’re doing this today with sweet potato pierogi!  Eddie is in heaven. Let me just tell you. These sweet potato pierogi are so much easier than you would think and they ARE SO GOOD. The flavor is fantastic. They are puffy yet crisp on the outside . The filling is creamy and cheesy. […]

The post Sweet Potato Fontina Pierogi with Brown Butter. appeared first on How Sweet Eats.

Oh yes. We’re doing this today with sweet potato pierogi! 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Eddie is in heaven. Let me just tell you. These sweet potato pierogi are so much easier than you would think and they ARE SO GOOD. The flavor is fantastic. They are puffy yet crisp on the outside . The filling is creamy and cheesy. We cover them in brown butter and chives and then give them a little twirl through a pile of sour cream.

I am officially dead. 

pierogi filling

P.S. there is a huge debate on whether to call these pierogi or pierogIES. I’m on the fence and usually say “pierogi” as the plural. What do you say?! 

pierogo dough

AnyWAY. 

Remember when I made pierogi pizza way back when? I mean, it was an embarrassingly long time ago. Pierogies are a staple here of course, given my location! Especially this time of the year when Lent is about to begin, pierogies are everywhere. Everywhere! 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

I’ve always loved them, especially since potatoes were my favorite food when I was growing up. Where they really hit me though is right in the nostalgia heart. Pierogies remind me of my elementary school days when I would go to our church’s fish fry which also happened to be at our school – and I would have the best plate of pierogies, hold the onions please. 

I can still taste them. 

filled peirogi

And you know what? Pierogies might be Eddie’s favorite food of all time. But we can be major pierogi snobs. I won’t buy a box of Mrs. T’s or anything, so then we end up going an entire year without eating them. Unless we hit up a fish fry come Lent or Eddie makes a pit stop at the pierogi truck

I mean, it’s really a shame considering our baseball team has pierogi races during every single game. Which, by the way, is basically the only reason other than the food to head to that stadium. 

Yep.

So now that I’ve made them at home, let’s just say that we will be making them ALL THE TIME.

just boiled pierogi

Guys, it’s really so easy! Even when I told my mom I made them, the first words out of her mouth were “the dough is so easy, isn’t it?” And she isn’t necessarily a baker. 

But she’s right!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

The dough IS easy. It’s flour, eggs, yogurt (or sour cream) – a few other things but it comes together quickly and doesn’t have to rise or anything. You roll it out, cut out circles and add your filling. SO SIMPLE. It takes a few steps but it’s really quite easy.

I’ll be making these on my instagram stories this afternoon so you can head over and see!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

As for the filling, roasted sweet potatoes all the way! I wanted to roast the potatoes instead of boil them, that way they’d be even more flavorful than expected. The sweet potatoes get tender but have caramely bits on the edges and those make them taste delish. 

After the potatoes are roasted (which, by the way, you can totally make the filling ahead of time!), I whip them up in the food processor. Then I stir in alllllll the fontina cheese.

Yes, the meltiest goodness that is fontina.

I love it so much.

The creamy, silky filling is wonderful. You will want to eat it with a spoon! The fontina somewhat melts into the filling when you’re making it, but then it REALLY melts when you boil and crisp up the pierogies. 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Here’s the great thing about this recipe: you can make them at once and freeze them once made. While these aren’t difficult, they are definitely not my idea of an easy weeknight meal from start to finish. They are more-so a meal you make on a snow day, or on a sunday afternoon when you don’t have plans.

But the best news is that you can make a batch, seal the dough and freeze them all! I have a bag in in my freezer right now. 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

From freezer to plate, these only take about 10 minutes. Well, maybe more if you wait for your water to boil. But you only need to boil them for roughly 3 minutes, then toss them in a pan with some butter for another 5. 

Boom.

Dinner is here!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Sweet Potato Pierogi

Roasted Sweet Potato and Fontina Pierogi

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

  • 2 large sweet potatoes, (peeled and cubes)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon garlic powder
  • 1 ½ cups fontina cheese, (freshly grated)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons unsalted butter, (melted)
  • 1 cup plain greek yogurt or sour cream
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon canola or vegetable oil
  • 3 to 4 tablespoons unsalted butter, (for browning/crisping the pierogi)
  • plain greek yogurt, (or sour cream for serving)
  • freshly chopped chives
  1. Preheat the oven to 425 degrees F.
  2. Place the cubed sweet potatoes on a baking sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and garlic powder. Roast the potatoes for 20 to 25 minutes, until fork tender.
  3. While the potatoes are roasting, make the dough. In a large bowl, whisk together the flour and salt. In a small bowl, whisk together the butter, yogurt, egg, egg yolk and oil. Add the wet ingredients to the dry ingredients and stir until a dough forms. Let the dough rest for 10 to 20 minutes.
  4. Once the potatoes are roasted, add them to a food processor while still hot. Puree until smooth and no lumps remain. Transfer the potatoes to a bowl and stir in the fontina cheese until combined. It might melt slightly which is fine, but don’t worry if it doesn’t – it will melt when cooked!
  5. Divide the pierogi dough in half. Roll one of the halves out until it’s very thin – about ⅛ of an inch. You don’t want the dough to tear, but you want it to be thin! Use a round cutter like a biscuit cutter or glass to cut rounds out from the dough. Place them on a sheet of parchment paper. Repeat with all the remaining dough, including the other half.
  6. Take about 1 to 2 teaspoons of filling and place it in the center of each dough round. Repeat with all dough rounds. Brush the edges of each piece of dough then fold it over and press it closed, creating the pierogi shape. If desired, you can use a fork to press the edges together.
  7. At this point you can freeze the pierogi or boil them.
  8. To freeze, place the pierogi on a baking sheet and freeze the sheet for 30 to 60 minutes. After that, remove the pierogies and place them in a resealable bag. They can be frozen for about 3 months!
  9. To cook right away or from freezer, bring a pot of salted water to a boil. I cook about 5 to 6 pierogi at a time. Cook for 3 to 5 minutes, just until they float. Once they float, remove with a slotted spoon.
  10. To crisp the pierogi, heat a large skillet over medium heat and add the butter. Once it begins to brown, add in the boiled pierogi in a single layer. Cook for 1 to 2 minutes per side, until golden and crisp. Serve immediately with plain greek yogurt and chives, plus a drizzle of the butter in the skillet.

adapted from allrecipes and king arthur flour

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Plate of heaven.

The post Sweet Potato Fontina Pierogi with Brown Butter. appeared first on How Sweet Eats.

Loaded Potato Soup

Loaded potato soup is the ultimate cozy dinner idea, and this one is so easy to make! It’s all that’s great about a baked potato, remade as a healthy soup. Ready for our new favorite cozy and healthy soup? Loaded potato soup. Who could pass that up? (I mean, really!) This one is impossibly creamy with intermittent potato chunks, using no heavy cream at all! Old Bay gives it an irresistible undertone. It’s so easy to make: you don’t even need a blender! And like any good recipe, the best part is the toppings. You can use whatever you like best: Alex and I chose old standards like shredded cheese, sour cream and chives, but added a new-to-us twist. Keep reading for all our secrets to what we think is the best loaded potato soup you’ll find. How to make loaded potato soup: basic steps! So! Most loaded potato soup recipes have loads of cream and butter. This one is ultra creamy using milk and a moderate amount of butter. It also has intermittent potato chunks, which makes the soup taste even heartier! We found we prefer this to a fully pureed texture. And that means you don’t even need […]

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

Loaded potato soup is the ultimate cozy dinner idea, and this one is so easy to make! It’s all that’s great about a baked potato, remade as a healthy soup.

Loaded potato soup

Ready for our new favorite cozy and healthy soup? Loaded potato soup. Who could pass that up? (I mean, really!) This one is impossibly creamy with intermittent potato chunks, using no heavy cream at all! Old Bay gives it an irresistible undertone. It’s so easy to make: you don’t even need a blender! And like any good recipe, the best part is the toppings. You can use whatever you like best: Alex and I chose old standards like shredded cheese, sour cream and chives, but added a new-to-us twist. Keep reading for all our secrets to what we think is the best loaded potato soup you’ll find.

Easy loaded baked potato soup

How to make loaded potato soup: basic steps!

So! Most loaded potato soup recipes have loads of cream and butter. This one is ultra creamy using milk and a moderate amount of butter. It also has intermittent potato chunks, which makes the soup taste even heartier! We found we prefer this to a fully pureed texture. And that means you don’t even need a blender to make it! When Alex created this recipe, he hit on genius (in my opinion). Here are are the secrets to this tasty soup.

Got a pressure cooker? Go to Instant Pot Potato Soup.

Step 1: Saute minced shallot and garlic in butter, then add flour.

You’ll start with a large pot or Dutch oven. Melt the butter, then saute the shallots and garlic for a few minutes. Then you’ll add the flour: this makes a “roux” to thicken the soup. Cook the flour for about 2 to 3 minutes. Once the liquid is added, the flour will thicken it nicely. This trick is used often in creamy sauces and originated in French cooking. (For gluten-free, you can use 1 for 1 gluten-free flour.)

Step 2: Simmer potatoes with veggie broth, milk, and Old Bay.

Add the vegetable broth, milk, potatoes, salt and Old Bay. You’ll simmer for about 25 minutes, until the potatoes are so tender they fall apart when you mash them against the side of the pot. Important: make sure the mixture does not boil! Keep the heat on very low. Stir often and scrape the bottom to make sure nothing sticks. The soup will become very thick.

Mashing potatoes

Step 3: Mash!

Remove the soup from the heat and mash it until the desired texture forms. The soup will be creamy but with small chunks of potatoes. Alex and I found that makes the most satisfying texture for a loaded potato soup, versus having it completely pureed. Stir to incorporate the mashed potatoes.

And now, you’re ready for the best part of a loaded baked potato soup: the toppings! Keep reading for all our favorites.

Ladle

Toppings for loaded potato soup!

This loaded potato soup is the canvas for all of your favorite potato toppings! Here’s what we added to ours, some standard and some a little more unique:

  1. Shredded cheese: Use sharp cheddar, Mexican blend, smoked Gouda, or even Parmesan
  2. Sour cream or Greek yogurt: Both are great; Greek yogurt adds a healthy spin and a tang
  3. Green onions or chives: Thinly sliced onion or chive is a must
  4. Bacon (real or vegan): Because we eat mostly plant based, Alex and I made a shiitake bacon for this recipe and it’s incredibly tasty! Other options: coconut bacon or crumbled tempeh bacon.

Do you have other topping ideas you love? Let us know in the comments below!

Loaded potato soup

What’s Old Bay?

One of the best parts of this loaded baked potato soup (besides the toppings!) is the background hint of Old Bay. It provides the perfect flavoring. But what is it? Old Bay is an American seasoning blend that’s often used to season seafood, most notably in shrimp boils. It’s also used in chowders like this potato soup. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes. You can find Old Bay in your grocery store in the spices aisle, or buy Old Bay online.

Vegan bacon…optional but delicious!

Yep! This soup contains dairy in the milk and cheese, so it’s a vegetarian soup. (If you do want a vegan version of it, give us a shout out in the comments!) To keep it vegetarian and still have that signature salty, smoky flavor of bacon, Alex and I invented a new vegan bacon recipe. It’s mushroom bacon! This bacon is made out of shiitake mushrooms, and it brings just the right smoky topping to this soup.

If you’ve never tried a vegan bacon recipe (we’ll assume many of you haven’t), never fear! It’s not weird. It’s actually extremely satisfying and the perfect topping to keep this soup a healthy meatless dinner recipe.

Shiitake bacon

This loaded potato soup recipe is…

Vegetarian. For gluten-free, use gluten-free 1 for 1 flour.

Print
Loaded potato soup

Loaded Potato Soup


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

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8

Description

Loaded potato soup is the ultimate cozy dinner idea, and this one is so easy to make! It’s all that’s great about a baked potato, remade as a healthy soup.


Ingredients

  • 2 large shallots
  • 4 garlic cloves
  • 4 medium russet potatoes
  • 4 tablespoons salted butter
  • 6 tablespoons all purpose flour (or 1-for-1 gluten free flour)
  • 2 cupvegetable broth
  • 4 cups 2% milk
  • 1 1/4 teaspoonkosher salt
  • 2 teaspoons Old Bay seasoning
  • Fresh ground black pepper
  • Topping ideas: Greek yogurt, shredded cheese, thinly sliced chives or green onions, bacon, shiitake bacon or coconut bacon, hot sauce

Instructions

  1. Mince the shallots. Mince the garlic. Peel and dice the potatoes.
  2. In large pot or Dutch oven, heat the butter over medium heat. Add the shallots and garlic and cook for 2 minutes. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
  3. Slowly stir in the vegetable broth, adding it bit by bit and then stirring. Once incorporated add the milk, potatoes, kosher salt, and Old Bay.
  4. Bring to a simmer and cook on low heat for 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy (make sure to keep stirring or a skin will form on the top). It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
  5. Remove from the heat. Use potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice! Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk if necessary.
  6. Serve with toppings.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Loaded potato soup, Loaded baked potato soup

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

Parmesan Truffle Fries

Crispy potatoes, truffle oil, and Parmesan cheese: WOW! These Parmesan truffle fries are insanely tasty, baked in a hot oven until they’re crisp. Vegan variation included. Oh hi there, fellow truffle lovers! Ever ordered truffle fries at a restaurant and wanted to recreate them at home? Well, do we have a recipe for you! This Parmesan truffle fries recipe is pretty darn special. Thee flavor is every bit as good as restaurant fries, though they’re baked not fried. They have just the right subtle hint of earthy truffle. And they’re crispy on the outside, tender on the inside, perfectly salted and mixed with cheese to take them over the top. Seriously, WOW! You’ll feel so fancy, you won’t know what to do with yourself. As a 100% truffle fan, I was blown away with this one. (And Alex was happy to find my ideal comfort food recipe.) What are truffle fries? First off: what exactly are truffle fries? Truffle fries are french fries mixed with truffle flavor. Usually the flavor comes from with truffle oil, though some restaurants may use shaved real truffle. And we’re not talking chocolate here, obviously! Black and white truffles can be considered a type of […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Crispy potatoes, truffle oil, and Parmesan cheese: WOW! These Parmesan truffle fries are insanely tasty, baked in a hot oven until they’re crisp. Vegan variation included.

Truffle Fries

Oh hi there, fellow truffle lovers! Ever ordered truffle fries at a restaurant and wanted to recreate them at home? Well, do we have a recipe for you! This Parmesan truffle fries recipe is pretty darn special. Thee flavor is every bit as good as restaurant fries, though they’re baked not fried. They have just the right subtle hint of earthy truffle. And they’re crispy on the outside, tender on the inside, perfectly salted and mixed with cheese to take them over the top. Seriously, WOW! You’ll feel so fancy, you won’t know what to do with yourself. As a 100% truffle fan, I was blown away with this one. (And Alex was happy to find my ideal comfort food recipe.)

Parmesan truffle fries

What are truffle fries?

First off: what exactly are truffle fries? Truffle fries are french fries mixed with truffle flavor. Usually the flavor comes from with truffle oil, though some restaurants may use shaved real truffle. And we’re not talking chocolate here, obviously! Black and white truffles can be considered a type of mushroom: but technically, they’re fungi! Unlike other mushrooms, they grow underground and don’t have a visible stem. They’re considered the “diamond of the kitchen” and are highly prized in many cuisines.

Why do people love truffles so much? Well, first of all the flavor. Truffles are earthy, intoxicating, and make anything they’re added to taste more intriguing. Second, they’re very expensive and rare because they’re difficult to harvest (making them all the more desirable!). Hunters actually take specially trained dogs and pigs out to hunt for truffles to find their scent underground. Which leads us to why truffle oil has become an easy way to enjoy the flavor of truffles. Keep reading…

Truffle oil

What’s the best truffle oil?

If you’re a truffle lover like I am, you may have heard there’s some controversy around truffle oil. Chefs have often turned up their noses at it. Why? Well, many truffle oils out there are synthetic. They only mimic flavors found in real truffles, and are often extremely strong. But good news: there are finally some all natural truffle oils on the market! This type of truffle oil is made with pieces of actual truffles and is not synthetic. Use all natural truffle oil for these Parmesan truffle fries if at all possible!

What’s the best truffle oil to buy for truffle fries? Our favorite brand to use is Urbani’s white truffle oil (we’re not affiliated). It’s made in Italy, is all natural and has real truffle pieces inside. After cooking with it for a while, we love its subtle truffle aroma. If you grab a jar, you can also use it on our Truffle Pizza!

Parmesan truffle fries

Tips for making truffle fries

OK! Feeling truffle educated? (Me too.) A little personal info on why I’m so into this. Truffle is my favorite flavor in the world. Yep, I can’t help it! It’s earthy and intoxicating. Also, it reminds me of our travels to Italy, so of course that gives me all the feels! I was incredibly excited to be able to make truffle fries at home. Here are a few tips for how it’s done:

  • Master hand-cutting your fries. Chopping fries requires a bit of technique, and it’s easiest to show rather than tell. Head to How to Cut Potatoes into Fries or watch the video below.
  • Bake with the fries far apart on the baking sheet. How to get fries crispy? Keep them as far apart on the baking sheets as possible when baking. This allows for the best airflow between the fries. Maybe it sounds picky, but trust us! Pile the fries on top of each other and they turn soggy and steamed instead of crisp.
  • Find a great truffle oil. As we noted above, all natural truffle oil is much higher quality with better flavor than a synthetic oil. What if all you can find is synthetic? You can still use it! Just drizzle a little less than stated in the recipe, because the flavor is much stronger.

How to make them vegan: omit Parmesan!

Is the cheese in these Parmesan truffle fries required? Actually, no! You can easily make these truffle fries vegan by simply omitting the Parmesan cheese. You may also want to sprinkle with a bit more salt.

But the Parmesan is highly recommended! If you do eat cheese, we suggest using it. Alex and I tried it both ways, and the cheese added a certain magic that turned the flavor from incredible to insane. And that’s it: everything about truffle fries! Let us know in the comments below if you try them out!

Truffle fries

This truffle fries recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, omit the Parmesan cheese.

Print
Parmesan Truffle Fries

Parmesan Truffle Fries


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

Crispy potatoes, truffle oil, and Parmesan cheese: WOW! These Parmesan truffle fries are insanely tasty, baked in a hot oven until they’re crisp.


Ingredients

  • 2 pounds russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons all-natural truffle oil or to taste with a synthetic truffle oil (Important! See Note)*
  • Parmesan or Pecorino, freshly grated (omit for vegan)
  • Chunky sea salt, for garnish
  • Chopped chives, for garnish

Instructions

  1. Preheat the oven to 450 degrees Farenheit.
  2. Cut the potatoes into fries (watch the video to see!): Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions.
  3. Place the fries in a large bowl with the olive oil and kosher salt. Mix thoroughly to combine.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400 degrees.
  6. Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  7. Remove the baking sheets from the oven. Drizzle with the truffle oil (note that if your bottle does not say “all natural”, drizzle to taste — it’s much stronger than all natural, so don’t use the quantity listed.) Add chunky sea salt, crushing it with your fingers as you sprinkle. Sprinkle with the Parmesan cheese and chives. Serve immediately (fries become softer as they sit). If making in advance, omit Step 7, then reheat the fries in a 400 degree oven and perform Step 7.

Notes

*If you use an all natural truffle oil like Urbani natural truffle oil, the flavor is more subtle, so you’ll need more than if you use a synthetic oil. If you buy a truffle oil that is not marked with “natural flavor” anywhere on the package, it will be stronger. Drizzle it on to taste. 

  • Category: Side Dish
  • Method: Baked
  • Cuisine: French

Keywords: Truffle Fries, Parmesan Truffle Fries

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Roasted Beets with Goat Cheese

These roasted beets with goat cheese are heaven! Earthy, tender beets paired with creamy goat cheese and topped with fresh chives? Perfection. WOW. I didn’t think I could be wow’ed by beets. But this recipe…you’re in for a treat. Roasted beet rounds are dolloped with creamy, tangy goat cheese, then topped with olive oil and fresh chives. Sounds almost too simple, but it tastes like a symphony. Alex served this plate to me and I almost jumped out of my chair. “Whoa! These taste amazing.” I didn’t think I was that big of a beet fan. He proved me wrong! It’s become one of our favorite beet recipes (with this salad and hummus as a close second). Here’s all you need to know about making roasted beets with goat cheese. How to roast beets Let’s start with the cooking method: roasting! We have three methods for how to cook beets, and roasting takes the longest of the three. So why do it? Slow roasting brings out an earthy, sweet flavor from beets that you can’t get in any other method. (If you don’t have over an hour to roast your beets, we have a shortcut for you below). Here are […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

These roasted beets with goat cheese are heaven! Earthy, tender beets paired with creamy goat cheese and topped with fresh chives? Perfection.

Roasted beets with goat cheese

WOW. I didn’t think I could be wow’ed by beets. But this recipe…you’re in for a treat. Roasted beet rounds are dolloped with creamy, tangy goat cheese, then topped with olive oil and fresh chives. Sounds almost too simple, but it tastes like a symphony. Alex served this plate to me and I almost jumped out of my chair. “Whoa! These taste amazing.” I didn’t think I was that big of a beet fan. He proved me wrong! It’s become one of our favorite beet recipes (with this salad and hummus as a close second). Here’s all you need to know about making roasted beets with goat cheese.

How to cook beets

How to roast beets

Let’s start with the cooking method: roasting! We have three methods for how to cook beets, and roasting takes the longest of the three. So why do it? Slow roasting brings out an earthy, sweet flavor from beets that you can’t get in any other method. (If you don’t have over an hour to roast your beets, we have a shortcut for you below).

Here are the main steps for how to roast beets (or go to the full recipe below):

  1. Wash the beets and cut off the greens. (You can save the beet greens: here’s the best recipe for beet greens!)
  2. Rub the beets with olive oil and place in an oven safe dish. If you don’t have this type of dish, you also can wrap each beet individually in aluminum foil and place them on the oven grates.
  3. Roast the beets for 45 minutes (small beets) to 1 1/2 hours (very large beets), until tender when pierced with a fork. The time depends on the size of the beets and freshness. Typically we find medium sized beets take about 1 hour, so use that as your rule of thumb.
  4. Rinse the beets under cool water and rub off the skins with your fingers: they should pop right off! Your fingers will turn a lovely shade of pink, but it will wash off later.

It’s nice to cook beets in big batches, and you can do that with this recipe. Roast a bunch of beets at a time, and then just use 4 beets for the recipe below.

Roasted Beets with Goat Cheese

A shortcut method: the Instant Pot

Want a quick way to make this roasted beets with goat cheese recipe? Use your Instant Pot! If you have a pressure cooker, Instant Pot beets take only 30 minutes. It’s an easy way to get beets cooked fast.

One difference between the Instant Pot and the oven is that oven roasting brings out a sweeter, more developed flavor. So if you use the Instant Pot to make this recipe, taste the beets and add a little more salt than called for in the recipe if necessary.

Peeling the skin off of baked beets

Tips for making roasted beets with goat cheese

Once you’ve got the beets cooked, there’s not much left to this recipe! All you’ve got to do is top it. Here are a few small notes to consider:

  • Because this recipe is so simple, ingredient quality is key. The fresher the beets, the better the goat cheese and higher quality the olive oil, the better the recipe. (We used local farmers market beets from Full Hand Farm and local goat cheese from Caprini Creamery.)
  • Serve it warm, room temp, or cold. These beets are fantastic after roasting when they’re still a bit warm: this is our favorite way to serve it! But to make it ahead, roast the beets one day and refrigerate them whole. On the day of serving, slice the beets and assemble the salad.
Oven roasted beets

How to serve these roasted beets!

Now, this roasted beets with goat cheese is a stunner of a healthy side dish recipe! Because beets are seasonal in both the spring and fall, there are a lot of vibes of food that work well with them. Here are a few meals that it would pair well:

Wondering: What are you planning to serve these beets with?

We want to know! Let us know in the comments below.

This roasted beets with goat cheese recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the goat cheese.

Print
Roasted beets with goat cheese

Roasted Beets with Goat Cheese


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (Instant Pot) or 1 hour (Roasting)
  • Total Time: -26187162.383333 minute
  • Yield: 4

Description

These roasted beets with goat cheese are heaven! Earthy, tender beets paired with creamy goat cheese and topped with fresh chives? Perfection.


Ingredients

  • 4 beets (you can roast up to 8 beets at a time; use 4 for serving)
  • Olive oil
  • Kosher salt
  • 2 ounces soft goat cheese (optional)
  • Thinly sliced chives, for garnish

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.*
  2. Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven.
  3. Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
  4. Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour.
  5. Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
  6. To serve, slice the beets into rounds and arrange them on a plate. Drizzle the top with olive oil and sprinkle with 1 pinch kosher salt. Top with goat cheese dollops and thinly sliced chives.

Notes

*Note: To shortcut the time, you can also use this Instant Pot Beets method to cook the beets. Roasting gets them a little sweeter and more flavorful, but the Instant Pot method works too. If you use this method, you may need to use a little more kosher salt for the final flavoring.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Vegetarian

Keywords: Roasted Beets with Goat Cheese

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Creamy Buffalo Cauliflower Soup.

You GUYS. I made us buffalo cauliflower soup to warm our soul. Yesssss I know. I’m back with more cauliflower and more buffalo-wing inspired cauliflower. Forgive me?  Remember years ago when I first made this cauliflower soup? It was SO incredible and one of my first forays into loving cauliflower, especially in a way other […]

The post Creamy Buffalo Cauliflower Soup. appeared first on How Sweet Eats.

You GUYS. I made us buffalo cauliflower soup to warm our soul.

This buffalo cauliflower soup is creamy and decadent and silky smooth! Made with cheddar, wing sauce, blue cheese and all the fixins!

Yesssss I know.

I’m back with more cauliflower and more buffalo-wing inspired cauliflower. Forgive me? 

This buffalo cauliflower soup is creamy and decadent and silky smooth! Made with cheddar, wing sauce, blue cheese and all the fixins!

Remember years ago when I first made this cauliflower soup? It was SO incredible and one of my first forays into loving cauliflower, especially in a way other than roasted. 

That cauliflower soup has always reminded me of potato soup because it is so creamy and decadent – without cheese! That’s always a big one for me.

No cheese?! Should I even taste it?

Well I can’t say that this doesn’t have cheese. It does have a litttttle bit of cheese, but only because I whole-heartedly believe that a buffalo-wing inspired dish should have some cheddar. Sure, I know that actual wings don’t have cheese and cheddar, but when it comes to buffalo chicken pizza or anything else that I try to “buffalo,” a bit of cheddar is a must.

Unless we’re talking about this cauliflower. I use smoked blue cheese there, soooo… just don’t leave out the cheese. Moral of the story.

This buffalo cauliflower soup is creamy and decadent and silky smooth! Made with cheddar, wing sauce, blue cheese and all the fixins!

Now here’s the other thing. I have this REALLY OLD recipe on the site for buffalo chicken soup. Many of you are die hard fans over the buffalo chicken soup – like you still tell me how much you love that recipe. Not only is it a good recipe, but it’s pretty darn quick too. 30 minutes or less. 

The photos are terrible, but hey, you win some, you lose some. Actually, back in 2010 they were probably omgthebest photos I had ever taken! 

p.s. the little baguettes on top of that soup take it over the top. It’s embarrassingly easy and simple but if you love buffalo chicken stuff and soup, you’ll be into it.

This buffalo cauliflower soup is creamy and decadent and silky smooth! Made with cheddar, wing sauce, blue cheese and all the fixins!

ANYHOOOO.

That is all where the inspiration for this recipe came from. Actually, I thought of a soup with whole roasted cauliflower florets in it, sort of like how the chicken pieces are in my original soup. Then I determined that would be disgusting and remembered that I had the creamiest, dreamiest cauliflower soup recipe that I love so much.

And that doing some sort of combination of the two would be awesome.

I was right! This is silky and smooth and a little spicy and tangy. You melt a bit of cheese into the soup too. But obviously, the real winner here is the toppings – tons of chives and scallions and blue cheese, all my must-haves for anything buffalo-wing inspired.

This buffalo cauliflower soup is creamy and decadent and silky smooth! Made with cheddar, wing sauce, blue cheese and all the fixins!

And if I’m being honest, I really wanted something crunchy on top. I think you could do a baguette slice or big, crunchy crouton, but I liked the vibe of no bread here, so I skipped it. What you can (and should?) probably do is garnish it with diced celery. But since I believe celery is born from the depths of hell, I skipped that part. 

A bowl of this is SO good. Super comforting and warming, silky and smooth. It’s amazing in shooter form too. And slightly orange, obviously, so it’s the perfect October soup.

This buffalo cauliflower soup is creamy and decadent and silky smooth! Made with cheddar, wing sauce, blue cheese and all the fixins!

Buffalo Cauliflower Soup

Buffalo Cauliflower Soup

This buffalo cauliflower soup is creamy and decadent and silky smooth! Made with cheddar, wing sauce, blue cheese and all the fixins!

  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1 sweet onion, (finely diced)
  • 2 garlic cloves, (minced)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 large head of cauliflower, (chopped into florets)
  • 3 cups low-sodium vegetable broth
  • 1 cup water
  • 1/2 cup half and half or whole milk
  • ⅓ cup buffalo wing sauce ((or more to taste!), plus more for drizzling)
  • ⅔ cup freshly grated sharp white cheddar cheese

for garnish

  • fresh cilantro
  • sliced scallions
  • chopped chives
  • crumbled blue cheese
  1. Heat a large pot over medium heat. Add the olive oil and 1 tablespoon butter, then add onions with the salt and pepper. Stir in the garlic. Cook, stirring often, until softened, about 5 minutes. Add in the chopped cauliflower and vegetable stock, then cover and cook for 20 to 25 minutes until softened. A few times during cooking, use your spoon to press down and break apart or mash the cauliflower.
  2. Transfer all the cauliflower and liquid to a blender and (carefully!) puree until smooth. Make sure you hold a towel over top of the blender while pureeing. Pour the cauliflower mixture back into the post and heat over low heat.
  3. Stir in the milk and remaining butter. Stir in the buffalo wing sauce. Keep it over the heat, stirring occasionally, for 10 minutes or so until the soup is all warm again. Stir in the cheddar until it melts. Taste and season with additional salt and pepper or more wing sauce if you’d like.
  4. Serve the soup immediately and top with cilantro, chives, green onions and blue cheese. Extra wing sauce drizzle if you’d like!

This buffalo cauliflower soup is creamy and decadent and silky smooth! Made with cheddar, wing sauce, blue cheese and all the fixins!

Seriously melts in your mouth!

The post Creamy Buffalo Cauliflower Soup. appeared first on How Sweet Eats.

Famous Cajun Shrimp and Grits

This Cajun shrimp and grits recipe will wow everyone at the table! This recipe really is “world famous” and was blessed by Gordon Ramsey himself. There’s a guest chef in our kitchen: it’s Tanorria Askew! Tanorria is a MasterChef finalist turned personal chef who’s sharing her famous recipe for shrimp and grits with us. And my, we cannot wait for you to taste these creamy grits, tender shrimp, and luscious veggie gravy! Why this recipe world famous? Well, when Tanorria was competing on MasterChef, Gordon Ramsey himself proclaimed her shrimp and grits the best in the MasterChef kitchen. How’s that for impressive? Since Tanorria is our real-life friend and colleague, we asked if she’d share her secrets with us…and luckily, she agreed! And even better: we made you a video to show you how it’s done. Watch below! Follow Tanorria on Instagram! Video: How to make shrimp and grits Watch guest Chef Tanorria Askew join Sonja in the A Couple Cooks kitchen to share her famous shrimp and grits recipe! Making the BEST shrimp and grits Tanorria taught us all the secrets to making the best shrimp and grits: creamy grits, veggie gravy, and shrimp. Now, her original recipe uses […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This Cajun shrimp and grits recipe will wow everyone at the table! This recipe really is “world famous” and was blessed by Gordon Ramsey himself.

Shrimp and Grits

There’s a guest chef in our kitchen: it’s Tanorria Askew! Tanorria is a MasterChef finalist turned personal chef who’s sharing her famous recipe for shrimp and grits with us. And my, we cannot wait for you to taste these creamy grits, tender shrimp, and luscious veggie gravy!

Why this recipe world famous? Well, when Tanorria was competing on MasterChef, Gordon Ramsey himself proclaimed her shrimp and grits the best in the MasterChef kitchen. How’s that for impressive? Since Tanorria is our real-life friend and colleague, we asked if she’d share her secrets with us…and luckily, she agreed! And even better: we made you a video to show you how it’s done. Watch below!

Follow Tanorria on Instagram!

Video: How to make shrimp and grits

Watch guest Chef Tanorria Askew join Sonja in the A Couple Cooks kitchen to share her famous shrimp and grits recipe!

Making the BEST shrimp and grits

Tanorria taught us all the secrets to making the best shrimp and grits: creamy grits, veggie gravy, and shrimp. Now, her original recipe uses sausage, which is classic in a Cajun shrimp and grits recipe. Since this website is all vegetarian, vegan, and seafood recipes, we asked if she’d do a take on shrimp and grits without sausage. Of course, Tanorria obliged and created this incredible new take on her classic.

If you’d prefer shrimp and grits with sausage, head to Shrimp and Grits with Okra on her website! Otherwise: let’s get down to cooking! First: the grits.

Cajun shrimp and grits

How to make the best creamy grits

How to make the best creamy grits? First of all, let’s talk about what grits are. Grits are ground cornmeal that is boiled and made into a sort of porridge. The dish originated in the Southern US and is usually served with savory toppings, either for breakfast or dinner. Grits are very similar to polenta, which is essentially the Italian version of grits! There are very minor differences between grits and polenta, which we could go into but don’t want to get too technical.

The main takeaway: when you’re buying grits for this shrimp and grits recipe, you can use packages labeled medium grind cornmeal or grits.

The secrets to these creamy grits? It’s all about the butter and cream, baby! Here are the rough steps to perfectly creamy grits:

  • First, you’ll boil a mixture of milk, seafood stock, and butter. Once it’s boiling, whisk in the cornmeal or grits and reduce the heat to low.
  • Add the salt and allow the grits to simmer until thickened, about 15 to 20 minutes, stirring occasionally.
  • When done, stir in the cream and mix until creamy.

You’ll find that these grits will taste savory and cheesy, but there’s no cheese! The butter and cream carry it all the way. What I liked about these grits is that they have little lumps, which is my favorite. (I’m a lumpy cream of wheat kind of girl, over here!)

Shrimp and grits with Cajun holy trinity

What’s the Cajun holy trinity? Making the gravy

Once you’ve got those grits simmering, you can move on to the veggie gravy. Here Tanorria uses a take on the Cajun holy trinity to make this gravy shine. What’s the Cajun holy trinity? It’s a mix of the three “holy” vegetables in Cajun cuisine: onions, bell peppers and celery. These are used as the base for many Cajun/Creole dishes like crawfish étouffée, gumbo, and jambalaya. For Tanorria’s version of the holy trinity, she’s dropped celery in favor of garlic. And I must say, we are 100% behind that decision.

For the veggie gravy in this shrimp and grits, you’ll dice the onion, dice the peppers, and mince the garlic. If you need it, click each of those links to see more instructions on how to quickly cut each vegetable. Then you’ll saute the veggies, adding Old Bay (yes!) and smoked paprika (double yes!). Add seafood stock and then simmer to let it thicken into a gravy.

And then the veggies are ready for…the shrimp!

Cajun shrimp and grits

How to cook the shrimp for shrimp and grits

The final step in this shrimp and grits recipe is the shrimp. The shrimp cook right on top of the vegetables in the skillet. Here’s what Tanorria does to make sure they cook evenly and don’t over cook:

  • Place the shrimp on top of the vegetables in a clockwise circle — that way you’ll remember which was the first shrimp in the pan and which will cook the fastest.
  • Watch for the shrimp to start to turn pink on the bottom side — this should take about 2 minutes.
  • Flip the shrimp using tongs, and then remove from the heat right when all the translucence is gone. This will be another 1 to 2 to minutes.

Plate up your grits, add the shrimp, top with spoonfuls of gravy…and prepare to be amazed.

Shrimp and grits

What type of shrimp to use?

For this recipe, here’s the type of shrimp we’d recommend using:

  • Find large shrimp, tail on, that has already been deveined. (If your shrimp are not deveined, here’s How to Devein Shrimp.)
  • Either fresh or frozen shrimp work here! (See How to thaw shrimp below.)
  • Look for wild-caught fish if possible. If you live in the US, look for US caught if you can. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.

How to thaw frozen shrimp

If you use frozen shrimp for this recipe, here’s how to thaw frozen shrimp:

  • Place the frozen shrimp in the refrigerator to thaw overnight. Or,
  • On the day of serving, place the frozen shrimp into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The shrimp should defrost in about 15 minutes.
Cajun shrimp and grits
Tanorria MasterChef and Sonja Overhiser A Couple Cooks

And that’s it!

This is hands down the best recipe we’ve had for shrimp and grits. A huge thank you to Tanorria for sharing her recipe and showing us how it’s done! Make sure to follow Tanorria on Instagram and give her some social love.

This best shrimp and grits recipe is…

Pescatarian and gluten-free.

Print
Shrimp and Grits

Cajun Shrimp and Grits (World Famous!)


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6

Description

This Cajun shrimp and grits recipe will wow everyone at the table! This recipe really is “world famous” and was blessed by Gordon Ramsey himself.


Ingredients

For the grits

  • 1 1/2 cup medium or coarse grind cornmeal or grits
  • 1 cup milk
  • 3 cup seafood stock
  • 1/4 cup unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup heavy cream

For the shrimp

  • 1 tablespoon extra virgin olive oil
  • 1 green pepper
  • 1 red pepper
  • 1 yellow onion
  • 2 garlic cloves
  • 1 lb 21/30 ct Shrimp, peeled and deveined (tail on optional)
  • 1 1/2 tablespoons Old Bay seasoning
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 lemon, zested and juiced
  • 1 cup seafood stock (or 1/2 cup seafood stock and 1/2 cup white wine)
  • 1/4 cup heavy cream
  • Chopped chives, for garnish

Instructions

  1. Heat medium pot to high heat. Add seafood stock, milk, and butter. Let it come to a boil. Quickly whisk in cornmeal and reduce the heat to low. Add the salt. Let it simmer until thick, stirring occasionally to make sure it doesn’t stick to the bottom, about 15 to 20 minutes.
  2. Meanwhile, dice the peppers and yellow onion. Mince the garlic.
  3. Heat a large skillet to medium heat. Add the peppers, onions, and garlic. Sauté for 1 to 2 minutes, then season with the Old Bay, smoked paprika, and salt. Cook for another 1 to 2 minutes, then add the lemon zest and lemon juice. Pour in the seafood stock and let it simmer 2 to 3 minutes until thickened.
  4. Add the shrimp on top of the vegetables, working in a clockwise direction (see the video!). Cook until they are just starting to turn pink on one side, about 2 minutes, then use tongs to turn the shrimp and cook until pink and cooked through, about 2 minutes. Drizzle the cream on top, and use tongs to work it in until it’s just incorporated, without stirring. Remove from the heat.
  5. Once the grits are done, pour in the cream and mix until creamy and incorporated.
  6. Place the grits into bowls and top with shrimp and spoonfuls of gravy. Garnish with chives.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Southern

Keywords: Shrimp and Grits, Shrimp and Grits Recipe, Best Shrimp and Grits, Cajun Shrimp and Grits

Top shrimp recipes

Here are our favorite shrimp recipes that we find ourselves turning to for dinner:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes