This article is from Delicious Everyday.
This vegan pumpkin pie is a dairy free version of the Thanksgiving favorite. Packed with flavor from a rich, creamy pumpkin filling – all wrapped up in a perfectly flaky homemade pie crust and topped with whipp…
This vegan pumpkin pie is a dairy free version of the Thanksgiving favorite. Packed with flavor from a rich, creamy pumpkin filling - all wrapped up in a perfectly flaky homemade pie crust and topped with whipped coconut cream. I’ve been perfecting this vegan pumpkin pie recipe for months and I’m so excited that I...
This article is from Delicious Everyday.
This is the best pumpkin pie ever — and I can’t wait to make it this year! It’s the star of our Thanksgiving dessert buffet every holiday season – creamy, rich pumpkin custard wrapped in flaky past…
This is the best pumpkin pie ever -- and I can’t wait to make it this year! It’s the star of our Thanksgiving dessert buffet every holiday season - creamy, rich pumpkin custard wrapped in flaky pastry crust. So simple and delicious! The Pumpkin Pie Crust Let's start with the crust! Of course you can...
This article is from Delicious Everyday.
This vegan pumpkin spice latte is perfect for Fall! It’s simple to make and taste just like the famous treat we all known and love. You know the Fall season is upon us when you see everyone lining up in fancy c…
This vegan pumpkin spice latte is perfect for Fall! It's simple to make and taste just like the famous treat we all known and love. You know the Fall season is upon us when you see everyone lining up in fancy coffee shops to get their favorite pumpkin spice latte drink. It’s the perfect coffee...
This article is from Delicious Everyday.
This pumpkin cake is fluffy, tender and packed with pumpkin flavor – perfect for the Fall season! And there’s an easy vegan option too. Fall is the season for baking – so it’s time to turn up the oven and…
This pumpkin cake is fluffy, tender and packed with pumpkin flavor - perfect for the Fall season! And there's an easy vegan option too. Fall is the season for baking - so it’s time to turn up the oven and whip up our favorite fall desserts! This one-bowl pumpkin cake is one totally delicious reason...
If you’ve only had canned baked beans in the past then you’ve GOT to try these homemade baked beans. They’re seriously delicious and make really incredible leftovers. I used canned beans to keep these baked beans super easy, but then combined them with bacon (bacon makes everything better!) and a super simple homemade BBQ sauce to take the beans to the next level. The beans are then slowly baked to rich, sweet, smoky perfection. You’re going to LOVE them!
What Kind of Beans to Use for Baked Beans
Navy beans or Great Northern beans are my top picks for baked beans. The small shape, creamy texture, and neutral flavor of both navy and Great Northern beans make them the perfect complement to the rich and tangy sauce. Great Northern beans will hold their shape better, whereas navy beans may break down a bit if stirred too much.
What’s in the Sauce?
I used my homemade BBQ sauce for these baked beans. It’s really simple to prepare, just stir all the ingredients together and let it bake along with the beans and bacon for maximum flavor! The sauce includes tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon mustard, Worcestershire sauce, and spices, like smoked paprika and garlic powder. It’s sweet, savory, tangy, and smoky!
How to Serve Baked Beans
Baked beans are so good that they may become the focal point of your plate, even when served as a side! I love to serve them with southern classics like pulled pork, burgers, coleslaw,potato salad, and mac and cheese. But you could also use them as a bowl meal! Add them to some mashed potatoes, top with cheese and green onion, and you’ve got a cozy and filling bowl of comfort.
What Cookware to Use
I used a well-seasoned cast iron skillet for my baked beans, but any heavy-duty ceramic or cast iron baking dish or Dutch oven will do well. Thinner materials like metal or glass may cause the sauce to overcook or burn around the edges. You’ll want a dish that can hold about two quarts in volume.
What Else Can I Add?
A lot of baked beans recipes will also include bell pepper and onion. When I originally tested this recipe I included finely diced bell pepper and onion that I sautéed until soft in the bacon fat after the bacon had browned, but I wanted to simplify the recipe this time around (less chopping and fewer ingredients!) I found the version without to be every bit as delicious!
Baked Beans
These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.
Preheat the oven to 350ºF. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy. Drain off all but 1-2 Tbsp of the bacon fat.
Drain the canned beans well, then add them to the skillet and stir to combine with the bacon.
Add the remaining ingredients: tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne and black pepper. Stir until everything is very well combined.
Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done. If it's still a bit runny, bake 10-15 minutes longer.
Preheat the oven to 350ºF. Cut 8 oz. bacon into 1-inch pieces. Cook the bacon in a skillet over medium heat until it is brown and crispy. Drain off all but 1-2 Tbsp of the bacon grease. If you’ll be baking your beans in a different vessel, go ahead and transfer the cooked bacon and remaining fat to your baking dish.
Drain 3 cans of Great Northern or navy beans well. Add them to the skillet and stir to combine with the bacon.
Add the ingredients for the BBQ sauce to the skillet: 15 oz. tomato sauce, ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup molasses, 1 Tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked pepper.
Stir the ingredients until everything is evenly combined. Transfer the beans to the preheated 350ºF oven.
Bake the beans for 60-75 minutes (uncovered), stirring once after 30 minutes of baking, and again at 60 minutes. If the sauce is nice and thick at 60 seconds, they’re done. If it’s still a bit liquidy, bake until the sauce is thick.
Serve your homemade baked beans hot with other classic comfort foods like mashed potatoes, green beans, and mac and cheese!
This easy sausage and potato soup is hearty, healthy and dairy-free, made creamy by pureeing cannellini beans.
Sausage and Potato Soup
Potato soups are so comforting in the colder months and this sausage and potato soup is sure to be a family dinner pleasure! Made with sweet Italian chicken, turkey or pork sausage, potatoes, spinach and white beans. Some of my other favorite potato soups you may like are Loaded Baked Potato Soup, Potato Leek Soup and Broccoli Cheese and Potato Soup.
This cilantro lime slaw is fresh and zingy, with just the right pop from the citrus! It’s great as a side dish or taco filling.
There’s something about a creamy slaw that’s irresistible, and we couldn’t stop shoveling in bites of this one. Try this Cilantro Lime Slaw! Cabbage in a creamy dressing is one thing. But add the bite of fresh cilantro and a pop of lime, and it’s next level! The flavor is creamy, savory and ideal as a side dish for chicken, fish or veggie mains. Or, throw it into a tortilla as a taco filling, and eat the rest on the side. Here’s how to make this irresistible recipe (we’re already getting hungry).
Ingredients in cilantro lime slaw
There’s a bit of a shortcut in this cilantro lime slaw: a bag of coleslaw mix! Here’s the thing: when it comes to coleslaw, slicing cabbage always makes a bit of a mess. A bag of coleslaw is nearly as fresh, and saves a load of time! For this recipe, we added in some additional red cabbage because we wanted a colorful look, and most coleslaw bags don’t have much red cabbage. You can omit the red cabbage if you prefer: it will still taste great! Here’s what you’ll need:
Coleslaw mix
Red cabbage
Cilantro
Mayonnaise
Greek yogurt
Lime juice
Maple syrup
Chili powder
Salt and pepper
A winning combo: mayo plus Greek yogurt
When it comes to creamy dressings and dips, we’ve discovered a secret: Greek yogurt plus mayonnaise. Traditionally mayo-based foods can be rather rich, so here’s a trick: cut the mayo with a little Greek yogurt! It lightens up the calories and flavor, keeping it creamy and adding a little tang. We use this trick often, like with our Creamy Caesar Dressing or Spinach Artichoke Dip.
This cilantro lime slaw also features mayonnaise and Greek yogurt in the coleslaw dressing! If you prefer dairy-free recipes, simply use an equal part mayonnaise for the yogurt. It tastes great and has an even richer flavor.
Cabbage vs coleslaw mix
Want to use cabbage instead of coleslaw mix in this cilantro lime slaw? You can do that too! Here’s what’s in a 14 to 16 ounce bag of coleslaw mix:
Use 6 to 7 cups shredded green cabbage
Add 1 cup shredded carrots
Serving cilantro lime slaw
This cilantro lime slaw is the ideal side dish for any protein or main: and it’s great for picnics and barbecues. Or, throw it in tacos! Here are a few ideas:
Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste. Serve immediately or refrigerate for up to 4 days.
Notes
*Or omit the red cabbage, if you’re feeling lazy! It still comes out great. If you prefer not using coleslaw mix, you can use 6 to 7 cups shredded green cabbage and 1 cup shredded carrots.
**For dairy free or for a richer overall flavor, use ½ cup mayo and omit the Greek yogurt.
This is my all-time favorite caesar salad. A slaw-like salad with thin strands of cabbage and kale make the base, topped with my greek yogurt caesar dressing and the crispiest chicken cutlets. Lots of parmesan, please! This is a salad you need to try ASAP! The crunchiest slaw made with cabbage and kale, tossed in […]
This is my all-time favorite caesar salad. A slaw-like salad with thin strands of cabbage and kale make the base, topped with my greek yogurt caesar dressing and the crispiest chicken cutlets. Lots of parmesan, please!
This is a salad you need to try ASAP!
The crunchiest slaw made with cabbage and kale, tossed in my homemade greek yogurt caesar dressing and topped with lots of parmesan, sourdough croutons and the crispiest chicken cutlets that you can imagine.
I could probably eat this every day for the rest of my life!
This salad is phenomenal. That is all I have to say.
The base is crunchy cabbage and kale, and while I’ve shared a kale caesar before, adding the cabbage is a game changer. It is SO crunchy and textured. It adds so much bulk to the salad in the best way possible: more crunchiness, more satiety and more staying power.
And this is coming from someone who makes kale caesar salad constantly. It’s one of the most made salads in our house!
There is something so interesting about the thinly shredded cabbage and kale.
You look at it and think “is it a slaw, or is it salad?!” And you’re just so happily surprised at how delicious it tastes, how incredibly crunchy it is and how filling it is too. You could, of course, use it as a slaw on sandwiches too! In fact, it would probably be wonderful on my grilled chicken caesar sandwich.
Because the cabbage and kale are so hearty, leftovers of this work great too. Even when they are already tossed in the dressing! That makes this a great meal prep salad or one that you can grab for a work lunch the following day. Which is always a huge win.
Now. My favorite part about this salad is that… you don’t NEED the chicken.
I mean, we love this chicken. Especially me! I love this chicken. I could make it every single day and enjoy it. But the slaw-like salad is so incredibly crunchy and delicious that it can be fabulous on its own. Especially with all of the parmesan and crunchy sourdough croutons.
The slaw salad can be a side dish for dinner or a party too, if you decide to leave off the chicken. It’s really quite simple and delicious!
And let me just say – while my written recipe below is my favorite, don’t let the ingredient list intimidate you! If you’re in a place where making the dressing seems too overwhelming, use your favorite bottled caesar. You can prep the chicken a day ahead of time or slice your cabbage and kale and store it in the fridge. Definitely take some 10-minute meal prep when making this recipe!
We aren’t afraid to admit we love bread, friends. Nothing beats dipping a slice of fresh baked bread into a dish of oil and vinegar or a warm bowl of soup. One of our favorites is focaccia, and today is the day we’re bringing you FLUFFY gluten-free (an…
We aren’t afraid to admit we love bread, friends. Nothing beats dipping a slice of fresh baked bread into a dish of oil and vinegar or a warm bowl of soup. One of our favorites is focaccia, and today is the day we’re bringing you FLUFFY gluten-free (and vegan!) focaccia.
It’s crustyon the outside, tenderon the inside, surprisingly easy to make, AND absolutely stunning!
This easy Parmesan Herb Baked Salmon recipe is flaky and tender with incredible flavor – perfect for company or busy weeknights.
Parmesan-Herb Baked Salmon
I love salmon. It’s my favorite fish to make at home – not just because it’s healthy and loaded with omega-3s, but I also love the taste and how versatile it is. If you want an easy, healthy baked salmon recipe that you can season ahead and pop in the oven, this Parmesan-Herb Salmon is it! I make and eat salmon once or twice a week, and although I have a lot of chicken dishes, I have so many salmon recipes on my rotation, like Salmon Rice Bowls, Baked Salmon, and Sweet and Spicy Glazed Salmon.