This easy, homemade cornbread muffin recipe makes the perfect corn muffins for a warm bowl of soup, a fresh batch of chili, or to serve with your summer bbq. Moist, tender, and bursting with corn flavor, these homemade corn muffins ar…
This easy, homemade cornbread muffin recipe makes the perfect corn muffins for a warm bowl of soup, a fresh batch of chili, or to serve with your summer bbq. Moist, tender, and bursting with corn flavor, these homemade corn muffins are the absolute best!
Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck […]
Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)
Originally posted 2-17-14, updated 5-20-21
Use All Beef, No Beef, or Both!
I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.
Tips for “One Pot” Success
One pot recipes can be a bit tricky for some, so here are some pointers:
Use heavy, thick cookware to help the ingredients heat evenly.
The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.
Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using.
Use Good Broth
The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.
Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
Add the ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.
How to Make Beef and Mushroom Stroganoff – Step by Step Photos
Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).
Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).
Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).
Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.
Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet.
Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!
Top off the beef and mushroom stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)
If you like chips and queso, you’re going to love this hot corn dip. It’s like queso’s older hotter cousin. It’s got all that creamy cheesy goodness, plus a little sweetness from the corn, plenty of color from the peppers, and a little kick of spicy heat. And a little bowl of cool salsa on the side offers the perfect complimentary flavors and textures. THIS will be a staple at every party that I hope the future holds.
What’s in Hot Corn Dip?
To make this dip, I started with my recipe for Spinach Artichoke Dip and simply swapped out the spinach and artichoke for corn and peppers, keeping that creamy-cheesy base. I then added a few more southwest flavors, like green onion, cumin, pepper jack cheese, and hot sauce to really solidify the flavor profile. The result? A super creamy, cheesy, slightly spicy dip that you won’t be able to stop dunking chips into.
Make it Extra
I always like to present a sort of “base layer” recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I’ve seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.
Can I Use Fresh Corn?
This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you’ll want to roast, grill, or boil your corn before adding it to the mix. You’ll need about 3 cups of cooked corn kernels.
Hot Corn Dip
This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!
Total Cost $5.14 recipe / $0.86 serving
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Servings 6about ½ cup each
Author Beth – Budget Bytes
1red bell pepper$1.50
4oz.pepper jack cheese, shredded (1 cup)$1.15
Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
Add the frozen corn and continue to sauté until the corn has heated through.
Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.
Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.
Preheat the oven to 375ºF. Remove the seeds and stems from one red bell pepper and jalapeño, then finely dice them. Mince two cloves of garlic and slice 3 green onions. Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté the peppers and garlic over medium heat for a few minutes, or just until the red bell pepper begins to soften.
Add a 12 oz. bag of frozen corn to the skillet and continue to sauté until the corn is heated through.
Cut 4 oz. cream cheese into chunks, then add it to the skillet along with ¼ cup sour cream and 2 Tbsp mayonnaise. Stir them into the vegetables until they are melted, smooth, and creamy.
Next, add sliced green onion, ½ tsp ground cumin, ½ tsp hot sauce, ½ cup shredded pepper jack, and 2 Tbsp grated Parmesan. Stir until everything is combined and melted together.
Transfer the hot corn dip into a 2-quart baking dish and top with the remaining ½ cup shredded pepper jack.
Bake the hot corn dip in the preheated 375ºF oven for about 20 minutes or until the cheese on top is melted and the dip is bubbling around the edges.
Serve hot while the cheese is ooey-gooey and delicious!
The Absolute Best Vanilla Cupcakes
Absolutely perfect vanilla cupcakes with vanilla frosting are super moist, buttery and melt in your mouth. Topped with silky smooth vanilla buttercream frosting – a classic combination!
READ: The Absolute Best Vanilla…
As the weather starts to warm up I start craving light, fresh food, like these Tajín Shrimp Tacos. These tacos are so simple, with bright chili-lime flavored Tajín seasoned shrimp and a simple slaw made with homemade avocado dressing. They’re the perfect little bites to enjoy with the first warm rays of sun of the season! As always, I’ll list some substitutions and add-on ideas for you below!
What is Tajín?
Tajín seasoning is a Mexican spice blend containing chili, lime, and salt. This super simple blend packs huge flavor and is incredibly delicious when sprinkled onto fresh fruit, vegetables, meat, fish, or really just about everything. You can find this seasoning in the produce department of most major grocery stores in the U.S. Scroll down to the step-by-step photos below to see a photo of the bottle, so you know what to look for! :)
Can I Substitute the Shrimp?
If you’re not a fan of shrimp, you can also use Tajín to season white fish, like cod, tilapia, or Mahi Mahi instead. You could also use the Tajín to season some cubed or shredded chicken.
Can I Substitute the Avocado Dressing?
Yes, you have a few different options for dressing the slaw for these tacos. When I first made this recipe, I actually used a store-bought guacamole salsa mixed with a little bit of mayonnaise to make the slaw. You could also use something like an avocado ranch dressing, or make my Cilantro Lime Coleslaw.
Take a Short Cut with Coleslaw Mix
I had half a head of purple cabbage in my fridge that I used for this recipe, but you could also use fresh green cabbage, or even take a short cut by using bagged coleslaw mix (shredded cabbage and carrots). Green cabbage may even work a little better here because the natural pigment of the purple cabbage turns kind of brown when mixed with the green avocado dressing.
What Else Can I Add to the Shrimp Tacos?
Tacos are great because they’re so flexible. There are so many things you could add to these tacos to make them your own. Here are a few ideas:
Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.
Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.
To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!
How to Make Tajín Shrimp Tacos – Step by Step Photos
Make the avocado dressing first. Add one avocado, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove of garlic, ¼ cup cilantro, 2 Tbsp lime juice, and ¼ tsp salt to a blender or food processor. Blend until smooth. Shred ½ head cabbage (about 4 cups) and slice one jalapeño.
Toast 12 small corn tortillas. You can do this over the open flame of a gas stove or in a very hot dry skillet. They only take about 10 seconds per side to toast. This gives them a deliciously toasty corn flavor and helps strengthen them a bit.
If your shrimp are frozen, place them in a colander and run cool water over them until thawed (it’s pretty fast). Remove the peels and tails, if still attached. Place 12oz. raw medium peeled shrimp in a bowl and add ½ Tbsp Tajín seasoning. Stir to coat the shrimp in seasoning.
Heat 1 Tbsp cooking oil in a skillet over medium. When the skillet and oil are hot, add the seasoned shrimp. Sauté the shrimp until they are opaque (this should only take a few minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and let the liquid simmer a few more minutes to thicken. Turn off the heat and toss the shrimp in the thickened sauce.
Just before serving, prepare the slaw. Add about ½ cup of the avocado dressing to the shredded cabbage and stir to coat. The rest of the dressing will be used to top the tacos.
To build the tacos, add some of the prepared slaw to each tortilla, top with a few shrimp and a couple slices of jalapeño. Drizzle some of the remaining avocado dressing over top, then enjoy!
Don’t you love a sweet breakfast or brunch recipe?! Count me in! I love including something indulgent with the most important meal of the day. This Coffee Cake recipe is an absolute favorite of anyone who tries it. It has a classic, comforting fl…
Don’t you love a sweet breakfast or brunch recipe?! Count me in! I love including something indulgent with the most important meal of the day. This Coffee Cake recipe is an absolute favorite of anyone who tries it. It has a classic, comforting flavor and fills your home with the smell of buttery vanilla and…
When the nacho craving hits, nothing satisfies quite like a mountain of hot and melty nachos. Our version is topped with savory smoked chicken and a creamy cheese sauce so flavorful you’ll be tempted to eat it by the spoonful. Way beyond your basic ballpark nachos, these loaded smoked chicken nachos are topped with all […]
When the nacho craving hits, nothing satisfies quite like a mountain of hot and melty nachos. Our version is topped with savory smoked chicken and a creamy cheese sauce so flavorful you’ll be tempted to eat it by the spoonful.
Way beyond your basic ballpark nachos, these loaded smoked chicken nachos are topped with all the good stuff including pickled jalapeños and pickled red onions (pickles are the secret to next-level nachos), plus olives, fresh radishes and micro cilantro.
Ready for a little nacho history?
What we think of as nachos here in the US, a heaping mound of crispy tortilla chips drenched in globs of plasticky orange cheese sauce, looks nothing like the original nacho which originated in Northern Mexico in the 1940s. Invented by Ignacio “Nacho” Anaya as a simple and satisfying snack, the original nacho featured simple triangles of fried corn tortillas topped with melted shredded cheese and pickled jalapeño.
Heck, if I created such a brilliant snack I’d name it after myself too.
The “Nacho Special” eventually made it across the border to Texas in the 1970s, where it started to evolve into the ballpark snack we know today.
This recipe takes that original idea of chip, cheese, and pickled jalapeño (a perfect combination if there ever was one) and loads it up with even more goodness, including smokey shredded chicken, pickled red onions, black olives, sour cream and cilantro.
I mean, I’d argue that these nachos are less snack and more meal (and indeed, we thoroughly enjoyed a pan of them between the two of us for dinner).
The inspiration for this particular iteration of nachos comes from a Nashville bar called Bastion. Let me just say, their nachos are phenomenal, and I’ve driven across town more than once just to fulfill a craving.
If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today! These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green…
If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today! These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green chiles. And of course we don’t stop there because…
Guinness Chocolate Cake with Irish Cream Frosting
Guinness Chocolate Cake topped with Irish Cream frosting is the perfect cake to make for your St. Patrick’s Day celebrations. Irish stout gives this cake a tender crumb and ultra-chocolaty flavor.