Pumpkin Pierogies with Brown Butter and Crispy Sage.

These pumpkin pierogies are the perfect bite of fall. If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! And it has […]

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

These pumpkin pierogies are the perfect bite of fall.

pumpkin pierogies with brown butter and crispy sage

If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! (more…)

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

Harvest Tortellini Skillet.

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

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

This harvest tortellini skillet is sponsored by Stella Cheese!

This tortellini skillet is a pan full of fall heaven!

harvest tortellini skillet with butternut squash and sage

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

harvest tortellini skillet with butternut squash and sage

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

stella mozzarella cheese

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

harvest tortellini skillet with butternut squash and sage

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

Let’s get to it!

harvest tortellini skillet with butternut squash and sage

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

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

harvest tortellini skillet with butternut squash and sage

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

harvest tortellini skillet with butternut squash and sage

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

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

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

harvest tortellini skillet with butternut squash and sage

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

I can’t get enough!

harvest tortellini skillet with butternut squash and sage

And!

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

harvest tortellini skillet with butternut squash and sage

Harvest Tortellini Skillet

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Harvest Tortellini Skillet

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

Ingredients

Instructions

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

harvest tortellini skillet

Those cheese pulls!

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

Biscuits and Gravy

Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe! There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hear…

Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe! There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hearty dish that is popular in the South and very popular in our…

The post Biscuits and Gravy appeared first on Two Peas & Their Pod.

Oven Roasted Autumn Medley

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a […]

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a slightly more savory twist, and a few more fall-inspired herbs. This Oven Roasted Autumn Medley has all the best flavors of the season in one sheet pan!

Originally posted 9-26-2013, updated 10-5-2020.

Oven Roasted Autumn Medley on a plate with mashed potatoes and a black fork on the side

How to Serve Oven Roasted Autumn Medley

I served this sheet pan mix with a side of mashed potatoes, but you could also serve the roasted sausage and vegetables over a bed of greens for a fall-inspired salad. Or just serve it on its own with a nice piece of crusty bread and some butter on the side. :)

Can I Use a Different Sausage?

Yes, if you don’t like or can’t get sweet Italian sausage, you can use a maple or apple flavored turkey sausage in its place. Any type of sausage with those fall vibes will work great!

Other Vegetable Options

This dish is also pretty flexible when it comes to the vegetables. You can swap out the sweet potato or just add some butternut squash, acorn squash, or pumpkin. All of those hard, slightly sweet winter squashes work great. Carrots, with their subtle sweetness, are another great option!

Tips for Roasting Vegetables

One of the goals when roasting vegetables in the oven is to get that nice caramelization on the edges. The caramelized edges are sweeter and have a deep, intense flavor. To get this nice browning action, make sure your vegetables are not too crowded on the baking sheet. They should be in a single layer. If the vegetables are piled too high on top of each other the steam will get trapped and the vegetables will essentially steam in their juices instead of getting that nice caramelization. 

So, if you decide to double this recipe, make sure to use two sheet pans!

side view of a fork picking up some oven roasted autumn medley from the plate

 
Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Oven Roasted Autumn Medley

This Oven Roasted Autumn Medley is an herb-infused, sweet and savory sheet pan dinner with sausage, apples, sweet potatoes and more.
Total Cost $4.38 recipe / $2.19 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 671.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 red onion $0.44
  • 1 lb. sweet potato $1.07
  • 2 apples $0.76
  • 8 oz. sweet Italian sausage $1.40
  • 2 Tbsp olive oil $0.32
  • 1 tsp dried basil $0.10
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.11

Instructions

  • Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
  • Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9x13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.
  • Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.
  • Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.

Nutrition

Serving: 1Serving | Calories: 671.2kcal | Carbohydrates: 77.65g | Protein: 23.05g | Fat: 32.4g | Sodium: 1746.95mg | Fiber: 13g

A forkful of Oven Roasted Autumn Medley held close to the camera

 

How to Make Oven Roasted Autumn Medley – Step by Step Photos

Oven roasted autumn medley ingredients on the sheet pan, whole

For this recipe I used two sweet Italian sausage links, one sweet potato (about 1 lb.), two apples, one red onion, 2 Tbsp olive oil, 1 tsp dried basil, 1 tsp dried sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the oven to 400ºF.

Diced apples, sweet potatoes, and sausage being seasoned with herbs

Core and dice the apples, peel and dice the sweet potato, and peel and dice the red onion (all 1-inch pieces). Place the apple, sweet potato, onion, and sausage links on a large sheet pan. Drizzle with 2 Tbsp olive oil, then sprinkle the herbs and spices over top (basil, sage, rosemary, salt, and pepper). 

autumn medley ready to roast on the sheet pan

Toss to coat everything really well in oil and herbs. Make sure everything is spread out on the sheet pan as evenly as possible.

Half-roasted autumn medley with sliced sausage.

Roast the autumn medley for 20 minutes, then remove it from the oven. The sausage will be about half-cooked at this point, but firm enough to slice into medallions. Carefully remove the sausage with tongs to a cutting board, slice, then return the slices to the sheet pan. Return the sheet pan to the oven.

Finished oven roasted autumn medley on the sheet pan

Roast the autumn medley for another 20 minutes, or until it achieves the level of browning that you like. Top with a tablespoon of chopped parsley, if desired (just for garnish). 

Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Serve immediately and enjoy! This mix also works great for meal prep!

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Vegan Shepherd’s Pie

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe. Wow is all we can say about this one. This vegan shepherd’s pie is the dinner recipe version of wearing a fuzzy sweater and drinking hot mulled cider. It’s cozy comfort food to the max! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. Then a fluffy layer of Yukon gold potatoes, topped with fresh rosemary. It’s layered together in a baking dish and then baked until golden. This one’s a whole food plant based (WFPB) stunner: perfect for impressing guests…or just yourself. Why it’s the best vegan shepherd’s pie Know one thing: vegan shepherd’s pie is not quick and easy! Though we do have hundreds of fast and easy dinner recipes. But this one is cozy, slow-cooked comfort food. You’ll need 1 hour to make this recipe. And we think you’ll agree with us: this is 1 hour very well spent. Pull this one out when you’re looking to impress…it’s perfect for a Sunday dinner. But if you’re well organized, you can serve it on a weeknight, too! Here’s why […]

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

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.

Vegan shepherd's pie

Wow is all we can say about this one. This vegan shepherd’s pie is the dinner recipe version of wearing a fuzzy sweater and drinking hot mulled cider. It’s cozy comfort food to the max! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. Then a fluffy layer of Yukon gold potatoes, topped with fresh rosemary. It’s layered together in a baking dish and then baked until golden. This one’s a whole food plant based (WFPB) stunner: perfect for impressing guests…or just yourself.

Why it’s the best vegan shepherd’s pie

Know one thing: vegan shepherd’s pie is not quick and easy! Though we do have hundreds of fast and easy dinner recipes. But this one is cozy, slow-cooked comfort food. You’ll need 1 hour to make this recipe. And we think you’ll agree with us: this is 1 hour very well spent. Pull this one out when you’re looking to impress…it’s perfect for a Sunday dinner. But if you’re well organized, you can serve it on a weeknight, too! Here’s why we think this recipe stands out:

  • The filling is thick, meaty and savory. It’s hard to make vegan recipes taste as satisfying as meaty dishes. Here, fennel seed tricks your brain into thinking there’s meat (it’s used in sausage). The gravy is ultra thick, and the tender French cut-onions are vaguely reminiscent of a meaty texture.
  • It’s full of plant-based protein. This shepherd’s pie is filled with plant-based protein: lentils and peas help it to have sticking power.
  • It can be made in about 1 hour. Most recipes don’t brag about this. But with a shepherd’s pie, it can take multiple hours to make. But we’ve tweaked this one to be as easy as possible within the genre (even faster than our vegetarian shepherd’s pie).
Vegan shepherd's pie

Make sure to use Yukon gold potatoes!

Don’t even think about using Russet potatoes here! Some people claim the best shepherd’s pie is made with Russet potatoes. But we beg to differ! Maybe you can pull it off if you load them with dairy. But for a vegan shepherd’s pie: use Yukon gold potatoes. They have a naturally buttery flavor and creamy texture that can withstand the lack of dairy. Also, isn’t that bright yellow color beautiful?

Time saver: canned lentils vs cooked

Here’s a little time saver: you can use canned lentils instead of cooked for this vegan shepherd’s pie recipe! This speeds up the recipe so you don’t have to get out yet another pot. Here are a few notes:

  • Look for canned lentils near the canned beans in the grocery store. Use any type of canned lentils you can find. Make sure to drain before adding them to the filling.
  • Or, cook your own lentils! If you can’t find canned lentils, cook your own lentils and add 1 1/2 cups of the cooked lentils to the filling. Use our Brown/Green Lentils or Black Lentils recipes. You can cook them in water and omit the seasoning listed in the recipe. Do cook with the kosher salt, but don’t add extra salt after cooking since the filling will be seasoned. If you can, do this step in advance and refrigerate until making the filling.
Vegan mashed potatoes
Make the mashed potatoes in advance as a time saver.

Some meal prep tips: make it even faster!

The canned lentils are a little trick to make this vegan shepherd’s pie quicker to prepare. Here are a few more things you can do to make your life easier the day of baking:

  • Make the mashed potatoes in advance. This will actually work to your advantage since it also helps the texture set. Refrigerate the Vegan Mashed Potatoes until serving, then reheat them to make it easier to spread onto the filling.
  • Make the filling in advance (if you’re really motivated!). If you’re really into meal prep, you can make the filling in advance too! Then refrigerate until serving. You can reheat it before baking to keep the same bake time in the recipe (20 minutes). You could also bake it from cold, and you’d need a few more minutes of baking time. Let us know if you try that out!
Vegan shepherd's pie

Step up vegan shepherd’s pie: add truffle oil!

Serving this vegan shepherd’s pie at a dinner party? If you’d like to impress, here’s a trick: stir a little truffle oil into the potatoes layer! Truffles are a luxury flavor of mushroom that’s used in Italian cooking. The exotic flavor is often paired with potatoes, like in these Truffle Fries! Stirring in a little truffle oil to taste would add a layer of magic to this dish. Here’s more about truffle oil: how to use & where to buy it.

More vegan comfort food recipes

Want to continue to impress with plant based dinners? These vegan comfort food recipes are fan favorites and will knock your socks off (promise):

  • Best Vegan Pot Pie This vegan pot pie is next level: hearty vegetables, a gooey sauce, and a flaky, sage crust. Better yet, it’s easy enough to make on a weeknight!
  • Favorite Vegan Lasagna This vegan lasagna will become your new favorite: guaranteed. Full of flavor, it’s whole food plant based (dairy free) and a winner with everyone!
  • Best Vegan Pizza This best vegan pizza recipe is a total crowd pleaser! The veggie pizza toppings are so full of flavor no one notices it’s cheeseless.
Vegan shepherd's pie

This vegan shepherd’s pie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Vegan shepherd's pie

Vegan Shepherd’s Pie (Best Ever!)


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  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6

Description

Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.


Ingredients

  • 1 recipe Vegan Mashed Potatoes
  • 1/4 cup olive oil, divided
  • 8 ounces portabella mushrooms (2 large mushroom caps)
  • 1 medium yellow onion
  • 2 large carrots
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dried sage
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1 15-ounce can lentils, drained*
  • 1 tablespoon soy sauce (or liquid aminos)
  • 1 teaspoon finely chopped fresh rosemary, for the garnish

Instructions

  1. Start the mashed potatoes: Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)
  2. Prep the vegetables: Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).
  3. Make the filling: In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.
  4. Reduce the heat to medium low. Stir in the flour, fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining 1/2 teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.
  5. Finish the mashed potatoes: When the potatoes are done cooking, mash them according to the instructions in that recipe.
  6. Bake: Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.

Notes

*If you can’t find canned lentils, cook your own lentils and add 1 1/2 cups of the cooked lentils to the filling. Use our Brown/Green Lentils or Black Lentils recipes: you can cook them in water and omit the seasoning. Do cook with the kosher salt, but don’t add extra after cooking.

**Want to impress? Stir in a little truffle oil to the mashed potatoes to taste. Here’s our favorite All Natural White Truffle Oil.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Vegan

Keywords: Vegan Shepherd’s Pie

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

Creamy Chicken and Rice Skillet

It’s almost Friday and it’s this part of the week when my cravings for comfort food really start kicking in. It doesn’t help that it’s been dark and rainy non-stop for like, the last three weeks straight! So this week I whipped up this Creamy Chicken and Rice Skillet, which has to be one of […]

The post Creamy Chicken and Rice Skillet appeared first on Budget Bytes.

It’s almost Friday and it’s this part of the week when my cravings for comfort food really start kicking in. It doesn’t help that it’s been dark and rainy non-stop for like, the last three weeks straight! So this week I whipped up this Creamy Chicken and Rice Skillet, which has to be one of the most comfort-food-y comfort foods of all time. Or maybe I should just call it “February food.” Creamy, cheesy, carby deliciousness in one easy skillet. Imagine chicken pot pie filling baked into rice and topped with cheese. If that doesn’t make you forget how dreary it is outside, I don’t know what will.

One Pot Creamy Chicken and Rice Skillet

Close up of the cheesy chicken and rice skillet with a spoon scooping some of the rice.

Can I Make this with Brown Rice?

I don’t suggest using brown rice for this recipe. Not only will it require a lot of other changes to the recipe (the amount of liquid used, the cook time, etc), but I just don’t think the flavor and texture of brown rice would be a good match for this particular recipe. This one is supposed to be creamy, soft, and indulent. If you’re looking for a healthy chicken and rice recipe, I’d look for one that is designed to be healthy (and I’m sure there are some good ones out there!).

Can I Use Chicken Thighs instead of Breasts?

Yes, absolutely. You should be able to swap out chicken thighs for chicken breasts in this recipe without making any other adjustments. Use approximately 3/4 lb. chicken thighs.

Can I Use Fresh Vegetables?

Sure! I used frozen peas and carrots for this recipe because I intended this recipe to be more of a convenience comfort food, but you can certainly use fresh if you have them available. Fresh vegetables will likely need a little bit more time to cook, since frozen vegetables are blanched before freezing, so I would add your fresh vegetables at the same time that the broth is added, so they can simmer with the rice.

Can I substitute the Heavy Cream?

Yes, you do have some options here. If you want to make it just a little lighter, you can use half and half. If you’re looking for a non-dairy substitute, I would use coconut milk (the kind in the can, not the kind in a carton meant as a dairy milk substitute). Or, you can just leave the cream out and make it a non-creamy chicken and rice dish. The cheese on top will be plenty richness for some people!

How to Store the Leftover Chicken and Rice Skillet

After cooking your skillet full of comfort, divide the chicken and rice into single portions and refrigerate for 4-5 days. A quick reheat in the microwave and you’re back on the comfort food bandwagon. Unfortunately I haven’t tested freezing this one, but I suspect it would freeze well, since all of the ingredients used generally freeze well.

Front close up view of creamy chicken and rice skillet with a wooden spoon scooping some of the rice

 

Creamy Chicken and Rice Skillet

This easy one pot Creamy Chicken and Rice Skillet makes a comforting weeknight dinner during those long, dark winter months! Makes great leftovers, too!

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  • 2 Tbsp butter (~TN0~xxx xxxxxx xxxxxxxx
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  • 1 cup long grain white rice (~TN0~xxx xxxxxx xxxxxxxx
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  • 1/4 tsp dried sage (~TN0~xxx xxxxxx xxxxxxxx
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  1. Dice the onion and add it to an oven safe deep skillet (3 qt. capacity) along with the butter. Sauté over medium heat until the onions are soft and translucent.

  2. While the onions are cooking, dice the chicken breast into small, 1/2-inch pieces. Add the chicken to the skillet and continue to sauté for about 3 minutes more, or just until the outside of the chicken pieces have turned opaque (the chicken will finish cooking through as it simmers with the rice).

  3. Add the rice, thyme, sage, salt, some freshly cracked pepper (about ten cranks of a pepper mill), and the chicken broth to the skillet and stir to combine.

  4. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a boil. Once it reaches a full boil, turn the heat down to low and let the skillet simmer for 15 minutes, stirring occasionally, replacing the lid each time. Cooking the rice in an excess of broth and stirring occasionally as it cooks will produce a saucy rice mixture.

  5. After 15 minutes, the rice should be tender and saucy (if not yet tender, let it continue to cook for 5 more minutes). Stir in the frozen vegetables (no need to thaw), replace the lid, and let it sit over medium-low heat for another 5 minutes to heat the vegetables through. Finally, add the heavy cream, stir to combine, taste, and add extra salt if needed (this will depend on the salt content of the broth you used).

  6. Turn on the oven's broiler, top the skillet with the shredded cheese, and place the skillet in the oven under the broiler for a few minutes to melt the cheese. Serve hot.

Scroll down for the step by step photos!

Finished Creamy Chicken and Rice Skillet garnished with parsley

 

How to Make Chicken and Rice – Step by Step Photos

Onion and butter in a skillet

Dice one yellow onion and add it to a deep skillet (3 qt capacity) with 2 Tbsp butter. Sauté the onion over medium heat for about 5 minutes, or until it’s translucent.

Diced Chicken on a cutting board

While the onions are cooking, dice one boneless, skinless chicken breast into small 1/2-inch sided pieces. Add the chicken to the skillet and cook for just a few minutes more, or until the chicken is cooked and opaque on the outside (it will finish cooking through as it simmers with the rice).

Cooked chicken in the skillet with rice and herbs

Once the chicken pieces are partially cooked, add 1/2 tsp dried thyme, 1/4 tsp dried sage, 1/4 tsp salt, some freshly cracked pepper (about 10 cranks of a pepper mill), and 1 cup long grain white rice (uncooked). Stir to combine.

Chicken broth being poured into the skillet

Also add 3 cups chicken broth to the skillet. Stir to combine again.

Chicken and rice ready to simmer

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it simmer for 15 minutes, stirring occasionally, making sure to replace the lid each time. Cooking the rice in an excess of liquid and giving it a stir every now and then makes it end up more saucy instead of fluffy rice grains.

Frozen vegetables added to the skillet

After 15 minutes, the rice should be tender and saucy. Add 1/2 lb. frozen peas and carrots and stir them into the rice. Return the lid and let the chicken, rice, and vegetables sit for another 5 minutes or so to heat the vegetables through.

Heavy cream being added to the skillet

Finally, stir in 1/3 cup heavy cream. Give the chicken and rice a taste, and add salt if needed (this will depend on how much salt your broth contains).

Shredded cheese added to the skillet

Turn the broiler on in the oven. Top the skillet with 4 oz. shredded cheddar, then place the skillet in the oven for a few minutes to melt the cheese. (You do not need to move the oven’s rack up closer to the broiler, leave it in the middle.)

Close up of chicken and rice being scooped out of the skillet with a wooden spoon.

I garnished with a little parsley for color, but it’s not needed to flavor this dish.

A wooden spoon lifting chicken and rice out of the skillet with melted cheese stretching between

The post Creamy Chicken and Rice Skillet appeared first on Budget Bytes.

Lentils with Creamy Mushroom Gravy

Ever since I added coconut milk to my ramen broth, I haven’t been able to stop adding coconut milk to all of my savory saucy and brothy dishes. The creaminess of the coconut milk is unmatched, and pairs particularly well with the flavor of mushrooms. So I did it again this week with these Lentils […]

The post Lentils with Creamy Mushroom Gravy appeared first on Budget Bytes.

Ever since I added coconut milk to my ramen broth, I haven’t been able to stop adding coconut milk to all of my savory saucy and brothy dishes. The creaminess of the coconut milk is unmatched, and pairs particularly well with the flavor of mushrooms. So I did it again this week with these Lentils with Creamy Mushroom Gravy, which make a great easy weeknight dinner that you can eat almost like a stew with some crusty bread for dipping, or spoon it over a big bowl of mashed potatoes or rice. It’s hearty, creamy, and just right for cold winter nights!

Lentils with Creamy Mushroom Gravy

Overhead view of a bowl full of Lentils with Creamy Mushroom Gravy served over mashed potatoes, with a black spoon.

Garnished with chopped parsley, for color.

What Kind of Lentils Should I Use?

I suggest using brown lentils for this recipe, which are quick cooking (only requiring 20 minutes of simmering) and hold their shape. These lentils look kind of greenish-brown when dry, so if you’re unsure if you have the right kind of lentil, check the cooking instructions on the package. If they say to simmer for about 20 minutes, you’ve got the right kind of lentil. 

Red or yellow lentils will break down and create more of a split pea soup textured dish, so I don’t suggest using them for this recipe.

What Kind of Mushrooms Should I use?

I used baby bella mushrooms, because they’ve been available for a great price at Aldi lately, but white button mushrooms will work perfectly well and are often less expensive.

Meal Prep It!

These Lentils with Creamy Mushroom Gravy make a great winter meal prep. They hold up perfectly in the refrigerator (for about four days) and also freeze well. You could freeze them right in the same container as your mashed potatoes or rice!

How to Serve Lentils with Creamy Mushroom Gravy

As mentioned in the introduction, you can serve these creamy lentils as is with some bread for dipping, or spoon them over a bowl of mashed potatoes, rice, or even pasta!

Lentils with Creamy Mushroom gravy in the skillet being scooped with a wooden spoon

 

Lentils with Creamy Mushroom Gravy

These Lentils with Creamy Mushroom Gravy are an easy, hearty, and comforting vegan weeknight dinner, perfect for cold winter nights.

  • 2 cloves garlic ($0.16)
  • 8 oz. mushrooms ($1.69)
  • 2 Tbsp olive oil ($0.32)
  • 1 cup brown lentils ($0.50)
  • 1/2 tsp dried thyme ($0.05)
  • 3/4 tsp rubbed sage ($0.07)
  • Freshly cracked black pepper ($0.03)
  • 2 cups vegetable broth ($0.26)
  • 1 13.5 oz. can coconut milk ($1.99)
  • salt to taste (about 1/2 tsp) ($0.02)
  1. Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.

  2. Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.

  3. After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.

  4. Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.

  5. Serve hot with crusty bread for dipping or over mashed potatoes, rice, or pasta.

Scroll down for the step by step photos!

A bowl of Lentils with Creamy Mushroom Gravy over mashed potatoes, a bite being lifted by a black spoon.

Shown with Olive Oil Mashed Potatoes and garnished with parsley for color.

 

How to Make Lentils with Creamy Mushroom Gravy – Step by Step Photos

Mushrooms being sliced on a green cutting board

Start by mincing two cloves of garlic and slicing 8 oz. mushrooms.

Mushrooms added to a skillet with sautéed garlic

Add the minced garlic to a large skillet with 2 Tbsp olive oil. Sauté the garlic for about one minute, then add the sliced mushrooms. 

Sautéed and browned mushrooms in the skillet

Continue to sauté the mushrooms until all of their moisture evaporates and the mushrooms begin to brown.

Lentils, herbs, and broth added to mushrooms in the skillet

Add 1 cup brown lentils, ½ tsp dried thyme, ¾ tsp rubbed sage, some freshly cracked black pepper, and 2 cups vegetable broth to the skillet. Stir to combine, then place a lid on the skillet and allow the broth to come up to a boil. Once boiling, turn the heat down to medium-low and let the lentils simmer for 20 minutes (with lid), stirring occasionally.

Coconut milk being poured into the skillet full of lentils

After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add a 13.5 oz. can coconut milk and stir to combine. Turn the heat up to medium and let the mixture simmer for about five more minutes.

Simmered lentils in creamy mushroom gravy

The mixture will thicken a bit more as it simmers and form a rich gravy. Once it has thickened slightly, turn off the heat. Give the lentils a taste and season with salt to your liking. I added about ½ tsp. Adding enough salt will help the flavors of the herbs pop and it will reduce the sweetness of the coconut milk.

Finished lentils with creamy mushroom gravy garnished with parsley in the skillet

You can serve the creamy mushroom lentils as-is with some bread for dipping…

Overhead view of a bowl of mashed potatoes topped with lentils in a creamy mushroom gravy

Or spoon them over something starchy, like a big bowl of mashed potatoes, rice, or pasta! 🤤

The post Lentils with Creamy Mushroom Gravy appeared first on Budget Bytes.

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here. I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but… I may be changing my tune. Because this meal is […]

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but…

I may be changing my tune. Because this meal is absolutely incredible. A celebration-worthy meal, if I do say so.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

This is a spin on my classic herb butter tenderloin that I shared a few years ago.

We ADORE that recipe. 

My grandma made beef tenderloin every year on Christmas day and it was phenomenal. Her menu was streamlined and classic – simple twice baked potatoes and green beans were on the side. Maybe a dinner roll. Oh and her famous frozen cranberry fruit salad that I didn’t always love, but I sort of want to make now to give it a whirl. 

However, I always find myself giving the classics a twist, so… here we are.

truffle sage risotto

This flavor combo is absolutely INSANE. On any given day, I might actually choose this flavor profile over my butter herb version. It’s sweet and garlicky and full of robust coffee flavor!

Yessss.

Do I sound like a Foldgers holiday commercial yet?

Instead of using actual coffee grounds (which I knew if Eddie had one look at/taste of/etc), I used instant espresso powder which turned out incredibly well. A slight crust still developed on the beef do to the brown sugar and the coarse salt, so no worries about there not being texture. The spice rub melts into the pan and creates an incredible sauce, which I actually like to cook down even more. 

And speaking of the pan! I am OBSESSED with these pans that I bought from food 52 a few months ago. This roasting pan is fantastic and it’s the best size for a tenderloin. I usually bake my tenderloin on a wire rack over a baking sheet, but having it directly in the roasting pan created a deeeelicious sauce. 

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

It’s amazing served as a sliced filet, and it’s also wonderful on a sandwich the next day. You could use some of my favorite horseradish too, which is the perfect contrast to the smoky sweet flavor. 

Really, the leftovers are to diiiieee for. 

truffle sage risotto

Now! On to the side. Truffled risotto! It’s a classic risotto with a drizzle of truffle oil (get the real stuff!) and a pinch of truffle salt. Topped with crispy sage… oh my gosh. It’s such a major flavor party in your mouth. 

For a side here, I love my roasted cacio e pepe brussels! They are quick enough to make and pack a tasteful punch. 

This is theeee ideal holiday meal! And it’s all wrapped in this cute little package for you. If you are cooking for two or four, you could also grab a filet mignons and use this spice on them, instead of buying an entire filet. You can do that anyway, in case you just want a quicker dinner. P.S. make extra brussels too.

The meal is definitely a splurge, but it’s also the most wonderful time of the year!

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

Espresso Crusted Filet with Truffle Risotto

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto

The ultimate special occasion meal! Espresso crusted beef tenderloin paired with truffle sage risotto. So much flavor – it’s perfect for the holidays!

  • 1 (3 pound) trimmed beef tenderloin
  • 2 teaspoon kosher salt
  • 2 teaspoon freshly cracked black pepper
  • ¼ cup brown sugar
  • 1 ½ teaspoons instant espresso powder
  • 1 teaspoon garlic powder
  • 1 red onion, (chopped)
  • 6 tablespoons unsalted butter for melting
  • cacio e pepe brussels, (for serving)

truffle sage risotto

  • 6 to 8 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 handful fresh sage, (12 to 15 leaves)
  • 2 garlic cloves, (minced)
  • 2 cups arborio rice
  • 1 1/2 cups Chardonnay
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons truffle oil
  • ½ teaspoon truffle salt
  1. The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher’s knots – there is a great tutorial right here.
  2. Place the tenderloin on a wire rack that’s sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
  3. Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to start roasting it.
  4. Preheat the oven to 225 degrees F. Place the tenderloin in a roasting pan with the onions around it. Stir together the sugar, espresso powder and garlic powder. Rub it all over the tenderloin.

  5. Place the roasting pan on the center rack in the oven and roast for 2 1/2 to 3 hours (for a 3-pound tenderloin) or until the internal temperature reaches 120 to 125 degrees F on your meat thermometer. Remove the beef and set it aside for 10 minutes.
  6. During those 10 minutes, place the butter in a saucepan and let it melt. If it verrrry slightly begins to brown, I let it, but I don’t let it brown too much because it’s going to be under the broiler!
  7. Adjust the oven rack so it’s about 6 inches from the broiler and heat the broiler to high. Spoon some of the melted butter over the roast and place it under the broiler. You want to turn the beef every 30 seconds (and I also spoon more butter on it!) until the outsides are golden and browned. You only want to do this for about 2 to 3 minutes total – keep an eye on it!! Remove the beef from the oven.
  8. Lift the beef from the roasting pan and place it on a cutting board to rest. Place the roasting pan over a burner and heat to medium-low heat. Stir any bits from the bottom of the pan and let the mixture simmer for a minute or two, so it thickens. You can use this as a drizzling sauce for the filet!
  9. Slice the filet into 1-inch slices and serve with the truffle risotto. Note: I added the rosemary on top for garnish for these photos! But you can do it to help it look pretty on the table.

truffle sage risotto

  1. Fill a stock pot with the chicken stock and heat over medium-low heat until it comes to a simmer. Cover and keep warm over low heat.
  2. While your stock is heating up, you can crisp your sage. Heat 1 tablespoon of the butter in a saucepan. Once melted, add in the sage and cook for 1 to 2 minutes, until it’s crispy. Remove the sage and place it on a paper towel. Set the butter aside.
  3. Heat a saucepan over medium-low heat and add the butter. Stir in the rice and the garlic. Cook, stirring often, until the rice is translucent, about 5 minutes. Stir in the Chardonnay and continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about a third of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another third. Repeat until nearly all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. You want the risotto to be moist when serving – you don’t want all of the rice to have soaked up the liquid.
  4. The whole process will take about 20 to 25 minutes. It’s a labor of love! If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
  5. To serve, stir in the truffle oil, truffle salt and reserved sage butter. Top with the crispy sage.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Spiced Orange, Sage and Macadamia Nut Cheeseball.

It’s macadamia nut cheeseball time! I always love sharing something EASY with you on this Monday before Thanksgiving – but something that you can still make in time for Thursday! Of course, I have lots of uses for leftovers, but I wanted to give you one last creative snack that you can make if you’re […]

The post Spiced Orange, Sage and Macadamia Nut Cheeseball. appeared first on How Sweet Eats.

It’s macadamia nut cheeseball time!

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

I always love sharing something EASY with you on this Monday before Thanksgiving – but something that you can still make in time for Thursday! Of course, I have lots of uses for leftovers, but I wanted to give you one last creative snack that you can make if you’re in search of something new. It’s dreamy!

And it will complement all of your Thanksgiving table flavors SO well. It’s quite autumnal and seasonal if I do say so myself. 

ready to roll cheese ball

I know that I’ve said it a million times, but cheese balls are a thing in my family. This should come as no surprise consider BOTH (not one, but both) of my cookbooks have a cheeseball recipe inside. And I have countless cheeseballs here on the blog too. It’s slightly embarrassing. 

Much like my long-standing obsession with the blue Manolos that Carrie wears on Sex and the City or the great way I behave during arguments with Eddie:

I JUST CAN’T LET IT GO.

I can’t let the cheeseball go. And I don’t care how 80s or 90s it is. I can’t get over it!

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

And here’s why:

First, it’s obviously delicious. A really good cheeseball, like my pomegranate jeweled cheeseball, has become a staple that people use every single year. 

Second, it’s easy. Sure, this one is slightly more high maintenance, but the reality of cheeseballs is that they are easy. Mix everything together, coat it in nuts and serve. YUM.

Finally, you can make them ahead of time and they only taste better as they sit. YEP.

This is obviously the best part of cheeseballs, especially during this hectic holiday season, when you might need to make more than one snack. You can prep the cheese ball two days ahead of time and then the night before (or morning of), coat it in crushed nuts and herbs. 

Of course, this also means that cheeseball leftovers are excellent too. Remember when I shared my first ever cheese board years ago? I show you how to make a few cheese balls in that post and they are huge hits!

Plus more: goat cheese truffles, which are basically mini cheese balls. I LOVE CHEESE.

Oh! And as a post script point: they are fantastically easy to travel with. That earns triple points in my book. 

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

Let’s dig into the flavors though! It doesn’t take a rocket scientist to figure out that I’ve been wacky over spiced orange creations this season. I’ve made a spiced orange spritzer and a spiced orange vinaigrette for salad. Naturally, cheese comes next in my brain.

Obviously.

I’ve wanted to make a macadamia nut crusted cheeseball for years. I’ll be talking more about those little love nuts in the next month, but they are just.so.buttery. They impart such a rich, buttery flavor wherever they are placed, which is one of the things I love about them.

So we have cream cheese, pecorino, some crushed macadamia nuts inside, lots of fresh orange zest, a few herbs and spices. We really took our time and played with these flavors to get just the right ratio of spice to orange that we loved.

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

However!

Everyone is different, and I suggest mixing up the concoction below and tasting it for yourself. Before you roll the ball, take a cracker and taste the cheeseball insides. If you want more orange, reach for more zest! If you want more spice, throw in some extra allspice. Remember that we do cover it in crushed macadamia nuts (and a few pecans for color) and herbs, so there will be some extra crunch and flavor on the outside.

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

If you can’t tell, I’m nutty over this cheeseball! Pun intended. 

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

Macadamia Nut Cheeseball

Spiced Orange, Sage and Macadamia Nut Cheese Ball

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It’s the perfect make-ahead snack!

  • 2 (8-ounce) blocks of cream cheese, at room temperature
  • 1 cup finely grated pecorino cheese
  • 1/4 cup finely chopped macadamia nuts
  • 2 tablespoons freshly chopped chives
  • 2 tablespoons chopped crispy sage ((recipe below))
  • 3 teaspoons freshly grated orange zest
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly ground nutmeg
  • Pinch of salt
  • Pinch of freshly cracked black pepper

for the outside coating:

  • ⅔ cup finely chopped macadamia nuts
  • ½ cup finely chopped pecans
  • 3 tablespoons chopped fresh herbs, (like parsley, sage and chives)
  1. To make the crispy sage, heat 1 tablespoon unsalted butter in a skillet. Once melted and bubbling, add 8 to 10 sage leaves into the butter, cooking for 2 to 2 minutes. Remove the sage with kitchen tongs and place it on a paper towel to drain any excess grease.
  2. In a large bowl, stir together the cream cheese, pecorino, nuts, chives, sage, orange zest, allspice, nutmeg, salt and pepper. Stir until combined and everything is evenly distributed. Taste with a cracker and determine if you would like more spice or orange. I love it just like this!
  3. Place a large piece of plastic wrap on your counter. Form the cheese mixture into somewhat of a ball and place it in the center of the plastic wrap. Wrap it up, forming it more into a ball as your go. Refrigerate it for at least 2 hours, or even overnight. After refrigerating, you can form it into more of a ball with your hands while it’s still wrapped in plastic.
  4. To roll the cheeseball, combine the macadamia nuts, pecans and herbs on a plate, stirring them together. Place the cheeseball on the plate and roll it through, coating the outside.
  5. You can serve the cheeseball immediately or wrap it up and serve a few hours later. You can make this a day or two ahead of time, but I would wait to roll the ball in the nuts, as they will soften over time because of the cream cheese.

This macadamia nut cheeseball is flavored with fresh orange, spices, crispy sage and pecorino cheese. It's the perfect make-ahead snack!

Pita bite crackers are where it’s at.

The post Spiced Orange, Sage and Macadamia Nut Cheeseball. appeared first on How Sweet Eats.