Potato Chip Frittata with Caramelized Onions.

Promise me that you will make a potato chip frittata this week! I KNOW. I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY. But not? I’ll make this one short and sweet.  We’re in survival mode here […]

The post Potato Chip Frittata with Caramelized Onions. appeared first on How Sweet Eats.

Promise me that you will make a potato chip frittata this week!

potato chip frittata with fresh herbs

I KNOW.

I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY.

But not? I’ll make this one short and sweet. 

eggs, cheese and herbs in a bowl

We’re in survival mode here in 2020. Let’s just try all the things.

So, this frittata is special because we’re going to throw in a bunch of kettle cooked chips. 

OH MY YES.

Chips are never the first snack that I reach for, but if kettle cooked chips are in my face, I cannot resist. Like, AT ALL. They are just so perfectly crispy and crunchy. 

potato chips stirred into the frittata mixture

I saw a version of this recipe and am pretty sure it’s supposed to mimic a spanish omelet made with very thinly sliced potatoes. It’s not traditional at all, but this is so wildly good. We couldn’t believe it. 

They used salt and vinegar chips. Which have always been my absolute FAVORITE chip! You can use regular potato chips, salt and vinegar… maybe even BBQ chips! Or ranch! Go old school with sour cream and onion?

Basically whatever you love. Use it. 

frittata mixture in a bowl

The frittata has a bunch of other delicious components too:

It starts with caramelized onions, The best best best. These take awhile, but they are worth it.

There are lots of chopped herbs, like basil and parsley and chives and rosemary. 

Of course, it has cheese too!

Then the chips. Crunch crunch crunch.

potato chip frittata with fresh herbs

I like to do the onions on the stovetop, pour everything into the skillet and finish it in the oven. This gives it a fluffy, almost souffle-like texture and it takes a lot of guesswork out of it too! 

sliced potato chip frittata with fresh herbs

It’s a perfect breakfast, brunch, lunch or dinner situation. Leftovers are great. It’s delicious hot or cold. Really, it has all the things that make for a wonderful meal.

So, what I’m saying is that it doesn’t get any better than this!

potato chip frittata with fresh herbs

Potato Chip Frittata

Print

Potato Chip Frittata

This potato chip frittata is made with tons of fresh herbs and caramelized onions! It's the perfect breakfast, lunch or dinner. Delicious!
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons butter
  • 1 sweet onion, thinly sliced
  • salt and pepper
  • 6 large eggs
  • 3 tablespoons heavy cream or half and half
  • cup chopped fresh herbs, like parsley, basil, thyme, chives and rosemary
  • 2 garlic cloves, minced
  • 1 cup freshly grated mozzarella or provolone cheese
  • 2 ½ cups kettle cooked potato chips
  • parmesan cheese, for sprinkling
  • extra chopped fresh herbs, for garnish

Instructions

  • Preheat the oven to 400 degrees F.
  • Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt and pepper. Cook, stirring often, until the onions caramelized, about 30 minutes. Turn off the heat.
  • In a large bowl, stir together the eggs, cream, herbs, garlic, mozzarella cheese and caramelized onions. Stir in a pinch of salt and pepper. Whisk until combined. Stir in the potato chips.
  • Pour the mixture into the same skillet where you caramelized the onions. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
  • Remove it from the oven and sprinkle with parmesan and extra herbs. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.

Notes

inspired by serious eats

potato chip frittata with fresh herbs

So good for a picnic too!

The post Potato Chip Frittata with Caramelized Onions. appeared first on How Sweet Eats.

Lemon Garlic Fish Sticks with Jalapeño Tartar Sauce.

Oh my gosh. Say hello to lemon garlic homemade fish sticks. We are in looooooove. I mean, major lust and love because of these babies. If you want to make a creative, out-of-the box meal tonight, I have the answer. Because FLAVOR. And if you observe ash wednesday and the lenten season, you’ve got a […]

The post Lemon Garlic Fish Sticks with Jalapeño Tartar Sauce. appeared first on How Sweet Eats.

Oh my gosh. Say hello to lemon garlic homemade fish sticks.

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

We are in looooooove. I mean, major lust and love because of these babies.

If you want to make a creative, out-of-the box meal tonight, I have the answer. Because FLAVOR. And if you observe ash wednesday and the lenten season, you’ve got a new exciting fish recipe under your belt!

homemade fish sticks

Pssst. If fish sticks aren’t your thing, this is basically a crunchy lemon garlic baked fish and you can do whatever you would like with it! Anything! Throw it on a sandwich. Have it with a side of fries. Throw it on a salad! 

Don’t freak about the whole stick thing. Promise.

jalapeño tartar sauce

Believe it or not, this isn’t the first time I’ve made fish sticks on the blog!! Years ago I made these crispy fish sticks which are so good – and classic. I also made this potato chip crusted fish sandwich which remains one of my favorite fish recipes of all time. 

The funny thing is that I never really ate fish sticks as a kid. My mom didn’t buy them. But they were EVERYWHERE come lent. They were marketed like crazy in grocery stores and ads and all over our school lunches. I can still see the blue box in the advertisement. 

But I just… couldn’t.

However, then I grew up and realized I could when I made them at home.

crispy lemon garlic fish sticks

So here, we have some grown up fish sticks, but ones that kids love too!

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

Just look at that texture!

The breading is a mixture of panko breadcrumbs and crushed potato chips. SUPER CRUNCHY was the goal and that goal was achieved! Super crisp. Garlic, lemon zest, lemon pepper – all comes together with this breading so the texture is phenomenal. It sticks, it’s crispy, it’s irresistible. It’s flavorful and light and the texture will have you crying tears of delicious joy!

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

And the tartar sauce? Well. OMG.

I also always thought I hated tartar sauce , but that was only until I learned that it is mayo + relish. Okay, I can handle that. In fact, last year I made some tartar sauce to go along with this incredible fish sandwich and now I’m in love. It tricked my tastebuds and changed my life.

This version is OUTSTANDING! You grate fresh jalapeño right into the sauce. It gives it a wonderful fresh jalapeño flavor without the heat. My kind of sauce! And a slightly green color too. It might be the best jalapeño flavored thing I’ve ever tried. Yes yes yes. I love it.

From now on, I’m grating the jalapeño and that’s that.

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

While this is such a retro throwback type of meal, you can totally make it however you’d like. Serve it with some parmesan roasted broccoli or smashed potatoes. That flavor profile is comforting and classic. Or skip the tartar and do ketchup or BBQ sauce if you must. Add some chili and lime to the breading instead of lemon. Make an open face sandwich with slaw. Cover it in hot sauce! Put it in a taco!

There are just so many ideas. I can’t take it!

Enjoy dinner tonight.

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

Homemade Fish Sticks

Print

Lemon Garlic Fish Sticks

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 to 4
Author How Sweet Eats

Ingredients

  • 1 pound fresh or thawed cod, tilapia or other whitefish
  • 2 eggs, lightly beaten
  • cup crushed potato chips
  • 1 cup seasoned panko breadcrumbs
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon lemon pepper seasoning
  • ½ teaspoon fresh lemon zest
  • pinch of salt

jalapeño tartar sauce

  • ¾ cup mayonnaise
  • 1 ½ tablespoons sweet relish
  • 1 tablespoon freshly grated jalapeno pepper
  • ½ lemon, juiced
  • pinch of salt and pepper

Instructions

  • Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray.
  • Pat the fish dry with a paper towel. Cut it into “sticks” or pieces of a desired size.
  • Place the eggs in one bowl and lightly beat them. In the other bowl, place the crushed chips, breadcrumbs, garlic powder, lemon pepper, lemon zest, salt and smoked paprika. Stir until combined.
  • Dip each piece of fish into the egg and then into the breadcrumb mixture. Press the crumbs gently to adhere to the fish. Place the fish on the sprayed wire rack and repeat with remaining fish.
  • Bake the fish for 15 to 17 minutes, or until crispy and golden on the outside and opaque on the inside. Serve immediately with the jalapeno tartar sauce.

jalapeño tartar sauce

  • Whisk together the ingredients until combined.

These crispy homemade fish sticks are flavored with lemon and garlic! They are super crunchy and delicious when dipped in the jalapeño tartar sauce.

Make me the happiest and make them.

The post Lemon Garlic Fish Sticks with Jalapeño Tartar Sauce. appeared first on How Sweet Eats.

Best Green Bean Casserole

Here’s a modern spin that makes the very best green bean casserole! It’s made from scratch with fresh green beans, mushrooms, and crunchy potato chips. Ready for the best green bean casserole? After moving to Indiana, I feel in love with this holiday classic: canned green beans, cream of mushroom soup, and french fried onions. It has this cozy, comforting quality like all great dishes of the 1950’s (right?). But after transitioning to eating less processed foods, Alex and I wondered: could there be a fresh, whole food take on the green bean casserole? So we set about to making a “from scratch” green bean casserole…and added a few innovations of our own. Why it’s the best green bean casserole? What makes this the best green bean casserole, in our opinion? First, let us get this out of the way: if you’re looking for the 100% classic, cream of mushroom soup plus canned green beans recipe, this isn’t the recipe for you! But if you’re up for a gourmet from scratch spin, this is where it’s at. Here are the features that make it the best, in our opinion: Fresh green beans. Steaming the green beans gives them a crisp-tender […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Here’s a modern spin that makes the very best green bean casserole! It’s made from scratch with fresh green beans, mushrooms, and crunchy potato chips.

Best green bean casserole

Ready for the best green bean casserole? After moving to Indiana, I feel in love with this holiday classic: canned green beans, cream of mushroom soup, and french fried onions. It has this cozy, comforting quality like all great dishes of the 1950’s (right?). But after transitioning to eating less processed foods, Alex and I wondered: could there be a fresh, whole food take on the green bean casserole? So we set about to making a “from scratch” green bean casserole…and added a few innovations of our own.

Best green bean casserole

Why it’s the best green bean casserole?

What makes this the best green bean casserole, in our opinion? First, let us get this out of the way: if you’re looking for the 100% classic, cream of mushroom soup plus canned green beans recipe, this isn’t the recipe for you! But if you’re up for a gourmet from scratch spin, this is where it’s at. Here are the features that make it the best, in our opinion:

  1. Fresh green beans. Steaming the green beans gives them a crisp-tender texture: nothing like those mushy canned ones.
  2. Real mushrooms. None of those scary black mushy blobs that used to be in my childhood nightmares. This version uses real mushrooms that are actually delicious.
  3. Parmesan & a touch of cream. Instead of the can, let’s replace the creaminess with just enough Parmesan cheese and cream to make a “real” creamy base. It coats the beans just the right amount! (It also makes this a gluten free green bean casserole.)
  4. Sour cream & onion potato chips. Yep, since French fried onions aren’t part of our standard fare, we decided to innovate and crunch up some sour cream and onion potato chips for the topping. We’ll never go back! It makes for a unique crunchy topping we’ll hope will catch on.
Best green bean casserole

What people are saying about this green bean casserole.

This green bean casserole is already getting rave reviews! Here’s what one recipe tester had to say:

  • “It’s better than I expected! I’m used to the can of soup type of green bean casserole, so I wasn’t sure this would be as flavorful or rich. But it’s even more so! I will be making this for Thanksgiving for years to come!” -Kristi
How to trim green beans: Cut off ends

How to trim green beans…fast.

The only part of this recipe where you might get stuck is trimming the green beans. Two pounds is a hefty chunk. And if you snap off each of the ends with your fingers like the traditional method, you might spend ages. Lucky for you, Alex and I found a time saving trick for how to trim green beans! Head to How to Trim Green Beans…Fast!

Where did green bean casserole come from, anyway?

This is what we were wondering as we made this recipe. Did you know green bean casserole was actually an invention by Campbell’s Soup? (I had no idea.) It was invented to use their cream of mushroom soup, and paired it with canned green beans and crunchy french fried onions. It’s an odd combination, but somehow it works! Americans have been making it ever since, mostly for Thanksgiving and other holidays.

Want a few more Thanksgiving (or Friendsgiving) recipes?

Alex and I made this green bean casserole for a virtual Friendsgiving with two of our dear friends! We teamed up with Erin of Well Plated and Becky of The Cookie Rookie to make a few Thanksgiving recipes that all paired well together. Erin and Becky were so kind as to make vegetarian recipes they knew would please all of you dear readers! Here are their drool-worthy recipes (not kidding, we are drooling over here…).

Thanksgiving recipe

Becky hit it out of the park with this Cheesy cauliflower au gratin! Don’t you want to jump into this bowl?

Thanksgiving recipe

On, Erin’s pecan pie cobbler is genius! It’s less effort than pie, and looks even more delicious (to us).

This best green bean casserole recipe is…

Vegetarian and gluten free.

Print
Best green bean casserole

Best Green Bean Casserole


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

Here’s a modern spin that makes the very best green bean casserole! It’s made from scratch with fresh green beans, mushrooms, and crunchy potato chips.


Ingredients

  • 2 pounds green beans*
  • 2 tablespoons olive oil
  • 8 ounces baby bella mushrooms
  • 1 garlic clove
  • 1 large shallot
  • 1/2 cup heavy cream
  • 1 teaspoon ground dried thyme
  • 1/2 teaspoon dried sage
  • 1 teaspoon kosher salt, plus more to taste
  • Fresh ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup gourmet potato chips, sour cream and onion flavor**

Instructions

  1. Finely chop the mushrooms. Mince the shallot and garlic. Trim the green beans and cut in half.
  2. In large skillet, heat 1/4 cup water over medium high heat. When simmering, add the green beans and cover. Cook the green beans for 7 to 9 minutes until green and tender, stirring once or twice. Remove the beans from the skillet to a bowl. 
  3. In the same skillet, heat the olive oil over medium high heat. Add the shallot and mushrooms and cook, stirring, 4 to 5 minutes until lightly browned.
  4. Reduce heat to medium low and add the garlic. Cook for 1 minute until fragrant. Add the heavy cream and spices and stir until combined. Add the green beans back to the skillet and cook 1 minute. Add the kosher salt and fresh ground pepper. 
  5. Transfer to a serving dish (9 x 9 or medium casserole dish). Top with grated Parmesan and broken chips. (If making in advance, add the topping immediately before serving so that it stays crunchy.)

Notes

*This quantity makes enough for a 9 x 9 size baking dish or casserole dish equivalent. If you’d like a larger amount for Thanksgiving or to feed a huge crowd, you can double and fit into a 9 x 13 size baking dish.

**Of course if you must, feel free to substitute the traditional french fried onions! We won’t judge.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Thanksgiving

Keywords: Green Bean Casserole, Best Green Bean Casserole

More Thanksgiving resources

Here are a few more resources for Thanksgiving planning:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes