Mom’s Easy Taco Dip

Mom’s Easy Taco Dip
My mom’s easy taco dip recipe is made with mayo, sour cream, taco seasoning, and toppings galore. Perfect for movie nights, BBQs or parties!
READ: Mom’s Easy Taco Dip

A square photo of taco dip with a spoon and a bowl of tortilla chips to the left.

Mom’s Easy Taco Dip

My mom's easy taco dip recipe is made with mayo, sour cream, taco seasoning, and toppings galore. Perfect for movie nights, BBQs or parties!

READ: Mom’s Easy Taco Dip

Homemade Pierogies (Potato and Cheese)

Homemade Pierogies (Potato and Cheese)
These homemade pierogies are made with a potato and cheese filling and dough that’s a dream to work with. Saute in butter and serve with caramelized onions!
READ: Homemade Pierogies (Potato and Cheese)

Homemade Pierogies (Potato and Cheese)

These homemade pierogies are made with a potato and cheese filling and dough that's a dream to work with. Saute in butter and serve with caramelized onions!

READ: Homemade Pierogies (Potato and Cheese)

Broccoli Casserole (From Scratch!)

Broccoli Casserole (From Scratch!)
Made from scratch, this broccoli casserole is the ultimate comfort food dish. Fresh broccoli is smothered in a creamy mushroom cheese sauce and topped with a crunchy, buttery Ritz cracker topping in this filling and w…

A brown plate with a scoop of broccoli casserole with a fork with a wooden handle on a grey counter.

Broccoli Casserole (From Scratch!)

Made from scratch, this broccoli casserole is the ultimate comfort food dish. Fresh broccoli is smothered in a creamy mushroom cheese sauce and topped with a crunchy, buttery Ritz cracker topping in this filling and wholesome recipe.

READ: Broccoli Casserole (From Scratch!)

Broccoli Cheese Soup

Broccoli Cheese Soup is a classic and one of my favorites. This creamy, rich, cheesy soup with tender broccoli is made in ONE pot and so comforting. It is made with simple ingredients and only takes about 30 minutes to make. It is better than any brocc…

Broccoli Cheese Soup is a classic and one of my favorites. This creamy, rich, cheesy soup with tender broccoli is made in ONE pot and so comforting. It is made with simple ingredients and only takes about 30 minutes to make. It is better than any broccoli cheese soup you can buy at the store…

The post Broccoli Cheese Soup appeared first on Two Peas & Their Pod.

Queso Dip

Chips, salsa, and guacamole are my absolute favorite, but my boys are all about the queso. Ok, I like it too, who doesn’t love a cheesy dip? But they REALLY love it.  This Queso Dip recipe is their all-time favorite. It’s creamy, sligh…

Chips, salsa, and guacamole are my absolute favorite, but my boys are all about the queso. Ok, I like it too, who doesn’t love a cheesy dip? But they REALLY love it.  This Queso Dip recipe is their all-time favorite. It’s creamy, slightly spicy, and really good with salty tortilla chips.  And guess what? It’s…

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Vegetarian Taco Skillet

We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during t…

We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during the week. This recipe kind of reminds…

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Apple Cheddar Biscuits

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

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

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Red Lobster Cheddar Bay Biscuits Recipe

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

Red Lobster Cheddar Bay Biscuits Recipe

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

READ: Red Lobster Cheddar Bay Biscuits Recipe

The Creamiest Scalloped Potatoes

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

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

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

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

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

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

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

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

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

Au gratin vs. scalloped

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

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

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

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

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

What you’ll need

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

How to make scalloped potatoes

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

Add the dairy and spices and stir until combined.

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

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

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

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

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

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

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

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

Cool for at least 10 minutes before serving.

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

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

Frequently asked questions

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

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

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

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

Can I use pre-shredded cheese?

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

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

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

Can I use less cheese?

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

Can I make scalloped potatoes ahead of time?

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

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

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

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

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

More delicious potato recipes:

Bowl and fork with a bite of scalloped potatoes on it

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

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Scalloped Potatoes Recipe

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

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

[photos by Ari of Well Seasoned]

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

Broccoli Salad Recipe

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

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

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

Broccoli salad with cheese and bacon in a bowl.

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

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

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

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

Ingredients for broccoli salad prepped in bowls on counter.

Ingredients in Broccoli Salad

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

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

The dressing only requires a few ingredients, as well.

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

How to cut broccoli into florets

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

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

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

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

How to make the salad

The process is pretty straightforward and takes very little time.

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

Ingredient substitutions

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

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

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

What else can I add to the broccoli salad recipe?

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

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

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

How to store the salad

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

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

Broccoli salad in a serving bowl and spoon.

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

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Broccoli Salad Recipe

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

Ingredients

For the Salad

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

For the Dressing

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

Instructions

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

Notes

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

Nutrition

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

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

[photos by Ari of Well Seasoned]

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