This easy appetizer is perfect for entertaining, and it’s especially wonderful during the holidays. With Paisley Farm Marinated Mushrooms doing most of the heavy lifting, all you have to do is pop the lid, give them a quick chop, and assemble. The result? A flavorful, fuss-free bruschetta that looks impressive but takes just minutes.

Mushroom Bruschetta Recipe

Because the mushrooms are already marinated, their flavors are deep and well-developed, garlicky, slightly sweet, and perfectly balanced with a touch of tang. When they meet the warmth of toasted sourdough and the cool creaminess of goat cheese, everything melds together into a bite that is completely satisfying. The toasted walnuts bring just the right amount of crunch to round out each piece.

Do you love Tomato Bruschetta? I have a wonderful Fresh Bruschetta Recipe, too!

This recipe post is sponsored by Paisley Farm Foods, but all of the opinions are my very own.  Thank you for supporting the companies that help make An Affair from the Heart possible.

Paisley Farm Marinated Mushrooms

Paisley Farm Marinated Mushrooms are tender, flavorful mushrooms packed in a tangy marinade of herbs, vinegar, and spices. They’re ready to use straight from the jar and add instant flavor to everything from salads and pastas to an antipasto platter or an easy appetizer. All-natural, vegetarian, and gluten-free, these mushrooms are a simple way to bring bold, savory flavor to your kitchen any time you need it.

Marinated Mushroom Appetizer

This is the kind of small bite I love to order at a tapas bar. Simple ingredients layered in a way that feels effortlessly special. Sure, you could marinate your own mushrooms, but there’s something wonderfully convenient about popping open a jar of Paisley Farm Marinated Mushrooms and having it ready to go. It gives you the same elevated, restaurant-style feel without any extra prep, so it’s easy to serve the perfect appetizer, even on your busiest days.

Ingredients in Marinated Mushroom Bruschetta

Find all of the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Sourdough bread, buttered and toasted
• Paisley Farm Marinated Mushrooms, drained and chopped
• Goat cheese
• Toasted walnuts
• Fresh parsley

Sourdough bread gives the bruschetta a sturdy, flavorful base with just the right chew and tang. Toasting it with butter adds richness and helps create those crisp, golden edges that hold up beautifully under the toppings.

The goat cheese brings a creamy, slightly tangy contrast that pairs perfectly with the savory marinated mushrooms. Toasted walnuts add an earthy crunch that ties everything together, while a sprinkle of fresh parsley brightens the whole bite.

How to Make Mushroom Bruschetta

Drain the liquid from the mushrooms and roughly chop them. (No need to chill them, we love them room temperature, straight from the pantry.)

Butter both sides of each slice of sourdough and toast in a skillet or in the oven until golden.

Spread goat cheese on the bread slices while it’s still warm.

Top with chopped Paisley Farm Marinated Mushrooms.

A sprinkle of toasted walnuts,

and fresh parsley. Serve immediately.

Love it? Pin it!

If you can’t wait to try this Mushroom Bruschetta recipe, be sure you can find it. Pin it to your favorite Pinterest recipe board before you go. 

Serving Mushroom Bruschetta

This bruschetta is ideal for holiday gatherings, cocktail parties, small-plate nights, a light lunch, or any time you want a great appetizer. It’s a dream for mushroom lovers! Packed with savory flavor and ready in minutes. Whether you’re hosting or just snacking, it’s the kind of recipe you’ll want to keep on repeat.

Substitutions & Variations

• Bread: Swap sourdough for a baguette, ciabatta, or any hearty artisan loaf. Just make sure it’s sturdy enough to hold toppings.
• Goat Cheese: Cream cheese, whipped feta, or Boursin, all work beautifully.
• Walnuts: Pecans, pine nuts, or toasted almonds would also add great texture and flavor.
• Parsley: Fresh herbs like basil, thyme, or chives add a different herb finish.
• Add-Ons: A drizzle of balsamic vinegar or a squeeze of fresh lemon juice, a sprinkle of red pepper flakes, or shaved Parmesan cheese can elevate it even more without overpowering the mushrooms.

More Mushroom Recipes to Love

Mushrooms are my jam! I have loads of recipes here on my site that use them, see them all right here. I have used these Paisley Farm Marinated Mushrooms in these Green Chile Mushroom Burgers, this Chicken, Mushroom and Wild Rice Soup and also this fun Italian Chicken & Mushroom Skewer appetizer.

Other yummy recipes with mushrooms include Creamy One Pan Mushrooms and Bacon, pictured above, my Mom’s Broccoli Stuffed Mushrooms, these best Cream of Mushroom Soup and this Vegetable Beef, Barley Soup with Mushrooms, comforting Pork Chops with Mushroom Gravy, Salisbury Steak with Mushrooms and this tasty Mushroom Swiss Burger, too!

More Paisley Farm Products

I’ve had the joy of partnering with Paisley Farm Foods for years, and their products continue to inspire some of my favorite recipes. They offer a whole lineup of “straight from the jar” favorites that make cooking easier without sacrificing flavor. I’ve shared so many dishes featuring their Five Bean Salad, along with their Hot Brussels Sprouts, Dilled Brussels Sprouts, and Sweet Pickled Beets. Their newest addition, the Balsamic Beet & Onion Salad, is another standout. Whether you’re looking for a quick, ready-to-serve side or a simple way to boost the flavor of your everyday cooking, Paisley Farm has something delicious waiting for you.

Find where you can pick up delicious Paisley Farm Marinated Mushrooms, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

Whether you’re pulling together a last-minute appetizer or planning a full holiday spread, this Marinated Mushroom Bruschetta is one of those recipes that always delivers. It’s easy, flavorful, and a guaranteed hit with anyone who loves mushrooms. Keep a jar of Paisley Farm Marinated Mushrooms in the pantry, and you’ll always have the makings of something delicious and share-worthy.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Simple Marinated Mushroom Bruschetta

This easy bruschetta feels like a small bite straight from a tapas bar! Earthy marinated mushrooms, creamy goat cheese, toasted walnuts, and buttery sourdough. With Paisley Farm Marinated Mushrooms, all the bold flavor is built in, making this a fast, impressive appetizer for holidays, parties, or any mushroom lover.

Course Appetizer

Cuisine American

Keyword Bruschetta, goat cheese, marinated mushrooms, mushrooms, Paisley Farm, Paisley Farm Mushrooms, sourdough, walnuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4 servings

Calories 281kcal

Ingredients

• 4 slices of sourdough bread buttered and toasted until golden brown
• 1 cup roughly chopped Paisley Farm Marinated Mushrooms
• 4 Tablespoons goat cheese
• 1/2 cup chopped walnuts toasted
• fresh parsley for garnish

Instructions

• Drain the liquid from the mushrooms, and roughly chop them.
• Butter both sides of 4 pieces of sourdough bread and toast either in a skillet or in the oven. Set aside.
• Spread about 1 Tablespoon of goat cheese on each slice of warm, toasted bread.
• Sprinkle toasted walnuts and fresh parsley over the top.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 38g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 448mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 3mg

The post Marinated Mushroom Bruschetta appeared first on An Affair from the Heart.

Cowboy Corn Casserole is one of those dishes that feels instantly comforting the moment it comes out of the oven, warm, golden, creamy, and just a little bit unexpected in the best way. The magic comes from stirring in Paisley Farm Cowboy Caviar, which adds color, texture, and a pop of zesty flavor that makes every bite more interesting. It’s such an easy upgrade, but one that makes this casserole feel special enough for gatherings while still simple enough for a weeknight.

Corn Casserole with Cowboy Caviar

This dish works with almost anything you’re serving. It’s perfect next to grilled chicken, smoky brisket, burgers, pork chops, or even a cozy Sunday roast. It fits right in at potlucks and holidays, too, with turkey or ham. There is rarely a spoonful left at the end of the meal.

Leftovers reheat beautifully in the microwave or oven, and their flavors only get better the next day. Store any extras covered in the fridge, and you’re set for a great lunch tomorrow.

This post is sponsored by my friends at Paisley Farm Foods. My opinion and the love of their products is all my own.

Paisley Farm Cowboy Caviar

Add bold, zesty flavor to any meal with Paisley Farm Cowboy Caviar. Each jar is packed with a colorful, hearty mix of black beans, pinto beans, corn, red bell peppers, and spices, fresh, flavorful, and ready to serve. Perfect as a dip, tossed in salads, on tacos, or mixed into casseroles like this Cowboy Corn Casserole, it brings a vibrant, farm-fresh taste with none of the artificial preservatives. Convenient, versatile, and full of wholesome ingredients, Paisley Farm Cowboy Caviar makes it easy to elevate everyday meals with a pop of flavor.

​

Adding Paisley Farm Cowboy Caviar to corn casserole is such an easy way to make the dish even better. It brings instant flavor without any chopping, plus the mix of beans, peppers, and corn adds great texture to balance the creamy base. I also love how it brightens the casserole with little pops of color, making it look extra inviting on the table.

The beans give it a bit more substance (and even a little extra fiber), so it feels heartier and more satisfying. And maybe the best part? It stretches the casserole just a bit further, perfect when you’re feeding a crowd or hoping for leftovers.

Ingredients in this Cowboy Corn Casserole

Find all of the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Creamed corn gives the casserole its signature sweetness and creamy texture.
• Sour cream makes it extra tender and keeps it from drying out.
• Melted butter adds richness and that classic comfort food flavor.
• An egg helps everything set, so you get soft, sliceable squares.
• Corn muffin mix brings the perfect touch of sweetness and turns it into that fluffy, spoonable casserole everyone loves.
• Paisley Farm Cowboy Caviar adds color, heartiness, and a little zip, taking a traditional corn casserole to a whole new level.

How to Make Cornbread Cowboy Casserole

This casserole comes together super quickly! Dump everything together, mix, and bake!

Preheat the oven to 350°F. Grease an 8×8-inch baking dish or spray it with non-stick cooking spray. Set it aside. 

Place all of the ingredients in a large bowl.

Mix until incorporated. 

Pour into the prepared baking dish and bake for 50-55 minutes until the top is golden brown. Let the casserole sit for at least 10 minutes before serving.

Store any leftovers covered in the fridge for up to 5 days. Warm in the oven or microwave before serving. 

Tip: Add a little cumin or taco seasoning to your batter and spice things up for Taco night!

Love it? Pin it! 

If you can’t wait to try this Cowboy Corn Casserole recipe, be sure you can find it. Pin it to your favorite Pinterest recipe board before you go. 

More Recipes to Love

If you are loving these unexpected ways to use Paisley Farm Cowboy Caviar in recipes, you need to take a peek at my Mexican Hamburgers (pictured above) and these Chicken and Cowboy Caviar Taquitos, too.

I wanted to share some of my favorite recipes that use corn, too, because I bet if you are here peeking at the recipe for this cowboy corn casserole, you love corn like we do! My Crack Corn Dip recipe has been an internet sensation for years, and this Grilled Corn and Avocado Salad and Frito Corn Salad go with just about everything. And if you are wondering what’s to make for dinner, this Cheesy Corn Chowder and Honey Cornbread are the obvious answer!

More Paisley Farm Products

I have had the pleasure of working with Paisley Farm Foods for years, and we have created so many amazing recipes with their wholesome products.

Paisley Farm features many delicious “straight from the jar” products. I have shared countless recipes using their Five Bean Salad and both their Hot Brussels Sprouts and Dilled Brussels Sprouts. They also have Sweet Pickled Beets and another new addition, Balsamic Beet & Onion Salad. Whether you are looking for a quick side dish and just want to pop open a jar or you are looking to add some serious flavor to one of your recipes, you need to check them out!

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

Whether you’re feeding your family or bringing a dish to share, this Cowboy Corn Casserole is easy, reliable, and incredibly delicious. Add it to your menu and watch it become one of those recipes people always ask for. Enjoy!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Cowboy Corn Casserole

This Cowboy Corn Casserole is creamy, buttery, and loaded with colorful, zesty Paisley Farm Cowboy Caviar. Easy to make, crowd-pleasing, and full of flavor—perfect for weeknight dinners, potlucks, or holiday sides!

Course Casserole, Side Dish

Cuisine American

Keyword casserole, corn,, cornbread,, Paisley Farm Cowboy Caviar

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Servings 9 servings

Calories 153kcal

Ingredients

• 1 1/2 cups Paisley Farm Cowboy Caviar
• 1 15 ounce can creamed corn
• 1 cup sour cream
• ½ cup (1 stick) butter melted
• 1 large egg slightly beaten
• 1 8.5 ounce box Jiffy Corn Muffin Mix

Instructions

• Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
• In a large bowl, mix all of the ingredients until incorporated. Pour into the prepared baking dish and bake for 50-55 minutes until the top is golden brown.
• Let the casserole sit for at least 10 minutes before serving

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 102mg | Potassium: 43mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.1mg

The post Cowboy Corn Casserole appeared first on An Affair from the Heart.

Who’s ready for a dripping BBQ sauce down your chin, requiring multiple napkins, and a crockpot recipe? These Dr. Pepper BBQ pork sandwiches receive rave reviews anytime I make them. Serve it on slider buns for an easy lunch, pile it high for pork sandwiches with a basket of rolls, or try it in pork tacos, pork nachos, or even on top of a salad. There are so many different ways to enjoy this juicy, flavorful pork roast.

The best part is that this recipe practically makes itself while you go about your day.

The Best Dr. Pepper BBQ Pork

I first posted this recipe back in 2017 in partnership with my friends at Paisley Farm.  They were looking for an easy recipe to accompany their Five Bean Salad, and I knew exactly what I wanted to make! A delicious BBQ Sandwich, that’s made in the crock pot, was the perfect idea. First off, it’s easy. It’s not time-consuming, and it keeps families around the dinner table and out of the drive-thru.  Even on the nights when everyone is running in a different direction, dinner is right there in the crock pot, when they are home and ready for dinner. Open a jar of Paisley Farm Five Bean Salad, and dinner is done.

Dr. Pepper BBQ Pork 

This easy recipe for Dr. Pepper Pulled Pork is one of those gems that feels almost too easy for how much flavor it delivers. With just a few minutes of prep and the slow cooking doing all the work, you’ll end up with meat that’s tender, juicy, and full of homemade barbecue flavor. The ingredients are simple, nothing fancy, just pantry staples and a can of Dr. Pepper soda, but together they create something special. It’s also versatile enough to fit whatever your family has going on. Serve it as sandwiches on game day, pork sliders for a party, or save the leftovers for quick and easy meals during the week. No matter how you enjoy it, this is the kind of recipe that gets rave reviews and quickly becomes a family favorite.

Ingredients in Slow Cooker BBQ Pork Sandwiches

• Boneless pork roast – I used pork loin, but other cuts like a shoulder roast or Boston butt work too. Ask your local butcher for the best cut of meat for pulled pork.
• Brown sugar – Adds sweetness to balance the tangy sauce.
• Garlic powder and onion powder – Layers add much flavor.
• Ketchup and Worcestershire sauce – Classic BBQ base.
• Honey – A little bit of sticky sweetness.
• Sriracha and a dash of cayenne pepper – Optional heat.
• Can of Dr. Pepper – The dark soda tenderizes the pork and creates that signature flavor. Root beer or Coca-Cola also works.
• Cornstarch and water – For thickening the sauce at the end.

How to Make Dr. Pepper BBQ Pulled Pork in a Slow Cooker 

In the bottom of the crockpot, combine ketchup, brown sugar, honey, garlic powder, onion powder, Worcestershire, and Dr Pepper soda.

Place the boneless pork roast in the bottom of the slow cooker, fat side up.

Cover and cook on low heat for 8 hours or high heat for 5 hours until the pork is fork-tender.

Remove to a cutting board and shred pork with a pair of forks.

Whisk cornstarch with water and stir into the cooking liquid. Cover and cook on high heat until thickened.

I reserved about a cup of sauce, in case anyone wanted extra, and then added the meat back into the crock pot.  Grab some buns and dig in!

Love It? Pin it!

If you love this recipe for Slow Cooker Dr. Pepper BBQ Pulled Pork, make sure you keep it handy! Pin it to your favorite Pinterest recipe board before you go!

Tips and Variations

This recipe is perfect for more than just pork sandwiches. You can serve the meat on slider buns for parties, spoon it over tortilla chips for pork nachos, use it for pizza, or as a topping for a baked potato.

Leftover pork keeps well in an airtight container in the fridge for up to 4 days, or you can freeze it in good-quality freezer bags for up to 3 months. Just reheat gently over low heat and add a splash of liquid to keep it moist. As for side dishes, Paisley Farm bean salads, creamy cucumber salad, potato salad, or coleslaw are all great options to make it a complete meal.

Leftover pulled pork also makes an amazing BBQ Pulled Pork Grilled Cheese Sandwich!

FAQs

• What’s the best cut of meat for pulled pork? Pork shoulder, also called Boston butt, is the most popular choice for pork crock pot recipes, but pork loin or boneless pork butt are leaner options that work well too.
• Can I use a different soda? Yes. Root beer, Coca-Cola, or any dark soda will work in place of the can of Dr. Pepper. Each one gives the sauce a slightly different flavor.
• How do I thicken the sauce? A cornstarch slurry is the easiest way. Mix it in a small bowl, then add to the cooking liquid until it’s the consistency you like.
• Can I make this ahead? Absolutely. Shred the pork, let it cool, and store it in airtight containers. Reheat with a splash of leftover liquid to keep it moist.

Looking for more bean-inspired recipes? Try this Italian Bean Salad, this Mexican Bean Salad, or this Asian Bean Dip!

SEE ALL OF MY PAISLEY FARM RECIPES HERE

This Dr. Pepper pulled pork recipe is such a great way to make an easy dinner that feels special with almost no work. Whether you serve it as pork sandwiches with your favorite barbecue sauce, sliders at a party, or get creative with leftovers, it always hits the spot. No matter the time of year, it’s the perfect sidekick to Paisley Farm’s bean salads for a complete meal.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Dr. Pepper BBQ Pork Sandwiches (Slow Cooker Recipe)

Make these mouthwatering BBQ pork Sandwiches right in your crock pot. Slow cooking a pork loin roast all day and making it’s very own Dr. Pepper BBQ Sauce. Grab a napkin!

Course Pork

Cuisine American

Keyword crockpot, Dr. Pepper, Dr. Pepper BBQ Pork Sandwiches, pulled pork, sandwiches, slow cooker

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 12 sandwiches

Calories 476kcal

Author Michaela Kenkel

Ingredients

• 4.5 pound Pork Loin Roast
• 2/3 cup brown sugar
• 1/2 cup raw honey
• 2 cup ketchup
• 2 teaspoons Sriracha add more if you want to really spice them up
• 1 Tablespoon Worcestershire sauce
• 2 cloves garlic minced
• 1 12 ounce can Dr. Pepper or Dr. Pepper Cherry soda
• 1/2 cup corn starch mixed into 1/2 cup water
• 12 Hamburger buns for serving

Instructions

• Place contents in slow cooker. Give a stir to incorporate and spoon over the top of the roast.
• Cover and cook on low 8 hours or on high for 5 hours.
• Remove roast. Set aside.
• Place your crock pot on high. Add 1/2 cup corn starch mixed into 1/2 cup of water. Whisk into sauce. Cover and let simmer in the pot for about 15-20 mins. Sauce will thicken. (if you want to really speed this process up, place the crock from your crock pot in your microwave and it will thicken in a couple of minutes.)
• Shred pork.
• Add pork back into the thickened sauce and stir to combine. (I reserved about a cup of extra sauce for additional if anyone wanted a little extra)
• Serve hot on buns.

Video

Notes

Leftover pork keeps well in an airtight container in the fridge for up to 4 days, or you can freeze it in good quality freezer bags for up to 3 months. Just reheat gently over low heat and add a splash of leftover liquid to keep it moist.

Nutrition

Serving: 1sandwich | Calories: 476kcal | Carbohydrates: 57g | Protein: 43g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 699mg | Potassium: 839mg | Fiber: 1g | Sugar: 35g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 3mg

This is a sponsored conversation written by me on behalf of Paisley Farm, but the opinions are all my own. Thank you for supporting the companies and products that make An Affair from the Heart possible.

This recipe was originally posted on March 25, 2017. It has been updated to improve user experience and reshared on September 30, 2025.

Where to Get Paisley Farm Products

You can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: Facebook, Instagram, Twitter, and Pinterest.

The post Dr. Pepper BBQ Pork Sandwiches appeared first on An Affair from the Heart.

Whether you’re celebrating Father’s Day or just pulling dinner together for a cookout this weekend, this recipe checks all the boxes. There is a Mexican Restaurant near me that makes fantastic Mexican Burgers (Tortas Hamburguesas). I will be the first to say that I would normally skip over a burger on a Mexican menu, but for some reason, I gave it a try. I was sold! Then, like always, I set out to make them at home.

In the past, I have made these Mexican Cheeseburgers using jarred salsa or fresh pico de gallo, but after getting my hands on some amazing Cowboy Caviar, I knew I had to try using it. And, friends, I was so right in doing so. 

Mexican Hamburgers

This Mexican burger recipe is packed with all the seasonings you’d expect from taco night. Garlic powder, onion powder, cumin, chili powder, and a little paprika give the beef that warm, smoky flavor. I use lean ground beef, and instead of breadcrumbs, I mix in crushed corn tortilla chips to help hold everything together. Shredded Mexican cheese goes right into the mix, and some is reserved for topping the burgers while grilling. These are thick, hearty burgers, the kind that are best eaten with two hands and a few napkins!

If you love a big, bold burger, be sure to check out my Hangover Burger and my Bloody Mary Burger!

Paisley Farm sponsors this post, but my opinions and my love of their products are all my own.

Mexican Style Hamburgers

To serve, I pile the burgers onto toasted buns with crisp lettuce, juicy tomato slices, a big dollop of guacamole, and a spoonful of Cowboy Caviar on top. You get savory, smoky, creamy, and tangy all in one bite. It’s a burger with a little bit of flair and a whole lot of flavor.

Paisley Farm Cowboy Caviar

One of the secrets that takes these over the top is Paisley Farm’s Cowboy Caviar. It’s a brand-new jarred mix of beans, corn, peppers, and onion that’s ready to serve straight from the jar. It’s flavorful and colorful, with just the right amount of tang to brighten up anything hot off the grill. 

I fold some right into the burger mix, then spoon more on top of each finished burger when serving. It adds texture, a touch of sweetness, and a little zip that pulls the whole thing together. As a bonus, it makes the easiest side dish. Just pop open the jar and serve it alongside. It’s gluten-free, dairy-free, and soy-free. We love it as an appetizer with tortilla chips, and it’s fantastic stirred into salads, soups, or as a sandwich or taco topping. 

Ingredients in this Mexican Hamburger Recipe

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

• Lean ground beef – I used 90% lean. You can sub ground turkey or chicken if you prefer. 
• Crushed tortilla chips – I used corn tortilla chips, which keep them gluten-free. Flour would work too if that isn’t an issue for you.
• Eggs
• Seasonings – chili powder, cumin, paprika, garlic, and onion powders plus salt and pepper. 
• Paisley Farm Cowboy Caviar – as mentioned, I have made these with salsa inside too. I loved the flavor, heartiness and extra protein that the cowboy caviar added. 
• Shredded Mexican Cheese Blend – divided between the inside of the patty and for melting on top. 
• Fresh Cilantro – brings so much yummy flavor to the burger patties! If you are anti-cilantro, you can leave it out, but chances are you might like it in this recipe!

For serving, buttered and toasted or grilled hamburger buns, lettuce, sliced tomato, more Cowboy Caviar, and either guacamole or sliced avocado. 

How to Make Mexican Cheeseburgers with Cowboy Caviar

These big, beefy, taco-flavored burgers are simple to prepare and ready in about 30 minutes from start to finish.

In a large bowl, mix ground beef, egg, crushed tortilla chips, spices, cilantro, shredded cheese, and Paisley Farm Cowboy Caviar until combined.

Don’t overmix.

Divide the mixture into 6 equally sized balls of meat. Press them down into thick patties that are the same size. 

Preheat grill to 400 degrees F. Grill burgers for a few minutes on one side then flip them to evenly grill the other side. 

Check the internal temperature.  Medium is 140-145 degrees F, Medium Well is 150-155 degrees F, and Well Done burgers will have an internal temperature of 160+.

* For safety, the USDA recommends cooking ground beef to at least 160°F. This ensures the destruction of harmful bacteria. However, if you prefer your burgers cooked to a lower temperature, use a meat thermometer to ensure accuracy and safety. 

For the last minute or two of grilling, top with remaining shredded Mexican cheese and close the lid to melt.

Butter the insides of your burger buns and toast them in the skillet or on the grill. Place a burger on the bun and serve with desired toppings.

Storing Leftover Mexican Hamburgers

Leftover burgers will keep well in the refrigerator for up to 3 days. Let them cool completely, then store in an airtight container. Reheat gently in the microwave or on the stovetop until warmed through. If you’re storing toppings or extra Cowboy Caviar, keep those separate to preserve texture and freshness.

These burgers also freeze well. Wrap individual cooked patties tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Love it? Pin it!

If you love this Mexican Hamburger Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Tips & Tricks for the Best Mexican Burgers

• For juicy burgers that hold their shape on the grill, don’t overwork the meat. Mix just until everything is combined, then form your patties. If you want to make them in advance, keep them in the fridge until you are ready to grill.
• These burgers are big; each one comes in just over 1/3 pound, making six generous patties. If you prefer a smaller portion or are feeding a larger group, you can easily make 12 smaller burgers instead, or cut the recipe in half. Just adjust the grill time accordingly.
• When grilling, always cook your burgers to a safe internal temperature. For ground beef, that means 160°F. Use a meat thermometer inserted into the center of the patty to check for doneness. Add cheese during the last minute of cooking and close the lid to get it nice and melty.
• Butter and toast the insides of the buns in a skillet or directly on the grill for flavor and texture. It makes a big difference in holding everything together once those toppings are piled on.

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• If you don’t have crushed corn tortilla chips on hand, crushed tortilla strips or even seasoned corn chips like Fritos make great stand-ins. You can also swap the ground beef for ground turkey, though you’ll want to cook turkey burgers to 165°F and be mindful not to overcook them.
• Feel free to switch up the cheese blend. The convenience of pre-shredded Mexican cheese is nice, but sliced cheddar or pepper jack both work beautifully here, or grate your own cheese.
• I don’t recommend skipping the Cowboy Caviar. Its vibrant flavor and ready-to-serve convenience make it a standout. Whether you’re mixing it into the burger itself, piling it on top, or serving it on the side, it adds something truly special.

Paisley Farm Foods

Since 1945, Paisley Farm has been dedicated to bringing farm-fresh, flavorful vegetable and bean products to American tables. Founded by J.W. Paisley, the company focuses on creating convenient, high-quality foods using the freshest ingredients and most exciting flavor combinations. Their commitment to authenticity spans four generations, offering products that transform appetizers, side dishes, and dips with vibrant, delicious offerings that evoke the same “Mmm” response from today’s families as they did decades ago.

More Paisley Farm Products

Paisley Farm features many delicious “straight from the jar” products. I have shared countless recipes using their Five Bean Salad and both their Hot Brussels Sprouts and Dilled Brussels Sprouts. They also have Sweet Pickled Beets and another new addition; Balsamic Beet & Onion Salad. Whether you are looking for a quick side dish and just want to pop open a jar, or you are looking to add some serious flavor to one of your recipes, you need to check them out!

More Recipes to Love

If it’s a love for unique burgers that brought you here today, be sure and check out that epic Pastrami Burger with Kraut, pictured above. I have lots of burger recipes to choose from, and you can’t beat my Dunker Burger, Reuben Burger, Mushroom Swiss Burger, and Salmon Burger with BLT Slaw, so check them out before you head off.

Recently, I used Paisley Farm Cowboy Caviar to make these Chicken and Cowboy Caviar Taquitos. So when you are picking up a jar, grab a couple of extras to give them a try. So tasty!

You can find Paisley Farm Cowboy Caviar on their website and at Meijer and Publix stores.

Visit the Paisley Farm Foods website for recipes, products, and store locations.  Follow along with Paisley Farm on FaceBook, Instagram and Pinterest, for delicious recipes year-round.

These Mexican Cheeseburgers are exactly the kind of meal I love for summer: easy to pull together, packed with flavor, and perfect for feeding a hungry crew. They feel festive without being fussy, and the Paisley Farm Cowboy Caviar adds something unexpected that keeps people coming back for more. Whether you’re grilling for Father’s Day, the Fourth of July, or just a sunny Saturday afternoon, this recipe will earn its spot on your summer menu again and again.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Mexican Hamburgers

These big and bold Mexican Cheeseburgers are perfect for summer grilling. Made with taco-seasoned ground beef, crushed tortilla chips, and shredded cheese, then topped with Paisley Farm Cowboy Caviar for extra texture and tang. Serve with guacamole, lettuce, tomato, and toasted buns for a next level burger night.

Course Beef

Cuisine American/ Mexican

Keyword Burger, cheeseburger, hamburger, Mexican, Mexican Burger, Paisley Farm Cowboy Caviar

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6 servings

Calories 354kcal

Equipment

• Char-Broil 4-Burner Cart Style Liquid Propane Gas Grill
• Weber Spirit S-315 Liquid Propane Gas Grill, Stainless Steel
• Grill Set Heavy Duty BBQ Accessories – BBQ Tool Set 4pc Grill Accessories

Ingredients

For the Burgers:

• 2 pounds lean ground beef
• 1/2 cup crushed corn tortilla chips
• 2 eggs
• 1/2 cup Paisley Farm Cowboy Caviar
• 1 (7 ounce) shredded Mexican Cheese, divided
• 1/2 cup fresh cilantro roughly chopped
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Serving:

• 6 burger buns insides buttered and toasted or grilled
• chopped or shredded lettuce, sliced tomatoes, fresh guacamole and additional cowbow caviar.

Instructions

• In a large bowl mix together ground beef, egg, crushed tortilla chips, spices, cilantro, shredded cheese and Paisley Farm Cowboy Caviar until combined.
• Divide the mixture into 6 equally sized balls of meat. Press them down into thick patties that are the same size. 
• Preheat grill to 400 degrees F. Grill burgers for a few minutes on one side then flip them to evenly grill the other side. 

  Check the internal temperature.  Medium is 140-145 degrees F, Medium Well is 150-155 degrees F, and Well Done burgers will have an internal temperature of 160+.

  * For safety, the USDA recommends cooking ground beef to at least 160°F. This ensures the destruction of harmful bacteria. However, if you prefer your burgers cooked to a lower temperature, use a meat thermometer to ensure accuracy and safety. 
• For the last minute or two of grilling, top with remaining shredded Mexican cheese and close the lid to melt.
• Butter the insides of your burger buns and toast them in the skillet or on the grill. Place a burger on the bun and serve with desired toppings.

Notes

Storing Leftover Mexican Hamburgers

Leftover burgers will keep well in the refrigerator for up to 3 days. Let them cool completely, then store in an airtight container. Reheat gently in the microwave or on the stovetop until warmed through. If you’re storing toppings or extra Cowboy Caviar, keep those separate to preserve texture and freshness.

These burgers also freeze well—wrap individual cooked patties tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Tips & Tricks for the Best Mexican Burgers

For juicy burgers that hold their shape on the grill, don’t overwork the meat. Mix just until everything is combined, then form your patties and let them chill in the fridge for 15 to 20 minutes before grilling.

These burgers are big—each one comes in just over 1/3 pound, making six generous patties. If you prefer a smaller portion or are feeding a larger group, you can easily make 12 smaller burgers instead, or cut the recipe in half. Just adjust the grill time accordingly.

When grilling, always cook your burgers to a safe internal temperature. For ground beef, that means 160°F. Use a meat thermometer inserted into the center of the patty to check for doneness. Add cheese during the last minute of cooking and close the lid to get it nice and melty.

Butter and toast the insides of the buns directly on the grill for flavor and texture—it makes a big difference in holding everything together once those toppings are piled on.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 23g | Protein: 39g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 725mg | Potassium: 631mg | Fiber: 1g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 6mg

The post Mexican Hamburgers appeared first on An Affair from the Heart.

Recently a new Mediterranean restaurant opened near me and I am hooked! I literally dream about their salads and it’s so close to me, and so healthy and tasty, I can’t keep away. I love it so much I started playing around with salad dressings and this one I am sharing with you today is just perfection. It makes me wonder why I ever use store bought dressing, when homemade ones are so simple. 

Pickled Vegetable Salad

This salad is a meal-prep dream—it tastes even better the next day after the flavors have had time to mingle. Enjoy it as-is, or turn it into a full meal by adding grilled chicken (leftovers work great!), stuffing it into pita pockets, or serving it alongside other proteins.

This post is sponsored by Paisley Farm, but my opinions and my love of their products are all my own.

Mediterranean Vegetable Salad Recipe

This salad is a fun, flavor-packed way to eat more veggies and plant-based protein. It starts with Paisley Farm Foods Five Bean Salad, a ready-to-go blend that brings bold flavor, great texture, and plenty of protein right out of the jar. It’s a fantastic vegetarian option that works as a side dish or a light meal on its own.

From there, you’ll add a colorful combination of pickled ingredients like red onion, banana peppers, kalamata olives, pimento-stuffed olives, and marinated artichoke hearts—plus fresh vegetables like cherry tomatoes, mini cucumbers, bell peppers, and celery. A handful of fresh basil ties it all together with brightness and extra crunch.

Homemade Mediterranean Dressing

Magic happens in the homemade Mediterranean vinaigrette: a simple mix of red wine vinegar, organic maple syrup, Italian seasonings, garlic powder, salt, pepper, and extra virgin olive oil. Don’t skimp here; good quality olive oil makes all the difference. You can also swap in fresh herbs or garlic if you have them on hand.

If you love this Mediterranean Veggie Salad, you are sure to love these too: Five Bean Baked Beans, Five Bean Ground Beef and Noodle Skillet, and this Five Bean Ham and Rice Salad. 

Ingredients in Pickled Vegetable Salad

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe. 

For the Dressing:

You will need red wine vinegar, maple syrup, and extra virgin olive oil, plus Italian seasonings, garlic powder, salt, and pepper.  If you choose, you can substitute fresh garlic and fresh Italian herbs. 

For the Salad:

You will need one jar of Paisley Farm Five Bean Salad, pickled red onions, banana peppers, kalamata and pimento olives, and marinated artichokes. To add the crunch, celery, bell peppers, and cucumbers. I also add in cherry tomatoes and fresh basil. I love mine with Feta cheese, but my family is divided. So I leave that one as an option.

How to Make Mediterranean Pickled Vegetable Salad

​First, prepare your dressing by whisking all of the ingredients together until combined. Refrigerate until ready to use. 

Next, add all of the pickled vegetables and all of the chopped veggies to a salad bowl. Top with fresh basil.

Pour the salad dressing over the top and mix it all together. 

Sprinkle with Feta Cheese and eat immediately or chill until ready to eat. 

Save leftovers in the fridge for up to 5 days. 

Love it? Pin it!

If you love this Mediterranean Pickled Vegetable Salad recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

• Swap English cucumbers for the mini cucumbers. 
• Use homemade pickled red onions instead of store-bought.
• Black olives are also great in this salad.
• Pepperoncini peppers are delicious in place of the banana pepper rings. 
• White wine vinegar will work in place of the red.
• Add leftovers into pita pockets for a sandwich the next day. Add grilled chicken for even more protein.  

Paisley Farm Five Bean Salad

Paisley Farms has been my go-to for prepared beans for years! Their Five Bean Salad is a sweet blend of green beans, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers. It’s a natural in this pickled vegetable salad. 

I always keep multiple jars of Paisley Farm Five Bean Salad in our pantry. They are a staple for us, no matter if we are just opening the jar and using it as a side dish, or if we are incorporating it into recipes like this Five Bean Ground Beef & Noodle Skillet or this Five Bean Chicken Chili or in salads like our favorite Italian Bean Salad or as a salad topper on this Loaded Spinach Salad with Creamy Roasted Garlic Dressing it’s a lifesaver when I am asked “what’s for dinner?”

More Recipes to Love

I used Paisley Farm’s Five Bean Salad in these Five Bean and Cheese Enchiladas, pictured above. And if you love Mexican like we do, you just have to try my Hot Taco Five Bean Dip.

Summer BBQ’s are begging for my Easy Refrigerator Pickles, Five Bean Baked Beans and my Mom’s Marinated Vegetables Recipe. 

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products, by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

I hope that you and your family love this salad as much as we did! Please leave me a comment and let me know what you thought!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Mediterranean Pickled Vegetable Salad

This Mediterranean Pickled Vegetable Salad is bursting with color, crunch, and bold flavor. It’s a combination of both fresh and pickled vegetables, tossed in a zesty homemade Mediterranean dressing that will knock your socks off!

Course Salads

Cuisine Mediterranean

Keyword Mediterranean, Mediterranean salad, Paisley Farm Five Bean Salad, pickled vegetables

Prep Time 15 minutes minutes

Servings 12 servings (as a side dish)

Calories 87kcal

Ingredients

For the Mediterranean Dressing

• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 2 teaspoons organic pure maple syrup
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

For the Salad:

• 1 24 ounce jar Paisley Farm Five Bean Salad drained
• 1/3 cup pickled red onion roughly chopped
• 1/4 cup banana pepper rings roughly chopped
• 1/3 cup kalamata olives halved
• 1/3 cup pimento olives halved
• 1/2 cup marinated artichoke hearts halved
• 1 cup cherry tomatoes quartered
• 1 1/2 cups mini cucumbers unpeeled, sliced and halved
• 1 1/2 cups tri-colored bell peppers diced
• 3/4 cups celery diced
• 2 Tablespoons fresh basil chopped
• feta cheese optional

Instructions

• Prepare the dressing by whisking or shaking all of the ingredients together. Refrigerate until ready to use.
• Place all of the fresh and pickled vegetables in a large bowl. Top with fresh basil and dressing. Mix everything together. Add feta if desired. Refrigerate until ready to enjoy.

Notes

Store leftovers in the fridge for up to 5 days. 

This salad is delicious inside pita pockets, served over grilled meats and fish, or as a great addition to a charcuterie board. 

Nutrition

Serving: 1serving | Calories: 87kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 257mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 821IU | Vitamin C: 29mg | Calcium: 19mg | Iron: 0.5mg

The post Mediterranean Pickled Vegetable Salad appeared first on An Affair from the Heart.

These taquitos are more than just a game day snack – they’re a celebration of bold flavors and simple ingredients. Featuring a delightful blend of beans, corn, peppers, and onions, these taquitos offer a unique twist on a classic party favorite. Perfect for game day, potlucks, or any casual gathering, they’re gluten-free and incredibly versatile.

Chicken and Cowboy Caviar Taquitos

These Chicken and Cowboy Caviar Taquitos are the ultimate crowd-pleaser. By combining creamy cream cheese, tender shredded chicken, and the vibrant flavors of Cowboy Caviar, you’ll create an appetizer that’s both comforting and exciting. The best part? They’re incredibly simple to prepare and can be customized to suit your taste preferences.

If you love these taquitos, you might also enjoy: Five Bean & Cheese Enchiladas, Avocado Chicken Salad Dip, and Double Decker Baked Tacos!

This post is sponsored by Paisley Farm, but my opinions and my love of their products are all my own.

What is Cowboy Caviar?

Cowboy Caviar is a beloved Southwestern relish that’s a staple in Texas cuisine. Paisley Farm Foods makes it conveniently available in 24-ounce jars, featuring a vibrant mix of whole kernel corn, pinto beans, black beans, onions, and red peppers. While often used interchangeably, Cowboy Caviar typically includes beans and is dressed in a zesty vinaigrette, whereas Texas Caviar tends to focus more on corn and peppers. Despite its name, there’s no actual caviar involved – just a hearty, flavorful mix that works perfectly as a dip, salad, or in these spectacular taquitos.

Ingredients for Chicken and Cowboy Caviar Taquitos

Find a list of ingredients here, along with substitution suggestions. For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card. 

• Veggie cream cheese – can be subbed with regular cream cheese or a dairy-free alternative
• Sour cream – Greek yogurt works as a great replacement
• Cumin – adds depth and warmth to the filling
• Cooked chicken – use rotisserie, grilled, or leftover chicken; can substitute with turkey
• Shredded Cheddar cheese – try pepper jack for an extra kick or a dairy-free cheese
• Paisley Farm Cowboy Caviar – the star ingredient that adds the unique texture and flavor
• Corn tortillas – look for gluten-free certified if needed
• Fresh cilantro – optional, but recommended for added freshness
• Optional toppings: avocado, diced tomatoes, extra sour cream, hot sauce

How to Make Chicken and Cowboy Caviar Taquitos

Creating these taquitos is a breeze! 

Preheat oven to 425 degrees F.

Beat cream cheese, sour cream, and cumin together by hand until smooth. Mix in shredded chicken and then the shredded cheese. Fold in Texas Caviar and salt and pepper to taste.  Add in fresh cilantro if desired.

Warm each corn tortilla in a skillet for about 15 seconds on each side to make them more pliable and easy to work with.

Divide the filling evenly between the corn tortillas, placing it in a line from edge to edge, and roll up.

Brush the outsides of the tortillas lightly with olive oil and place on a baking sheet. 

Bake for about 20 minutes, or until the outside of the taquitos are crunchy and start to brown lightly. 

Serve garnished with your favorite toppings. 

You can bake them for a healthier option or fry/air fry them for an extra crispy texture. Either way, they’re delicious!

Store in the refrigerator for 3-4 days. Reheat in the oven or air fryer to maintain crispiness.

Love it? Pin it!

If you love these Cowboy Caviar Taquitos recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Paisley Farm Foods

Since 1945, Paisley Farm has been dedicated to bringing farm-fresh, flavorful vegetable and bean products to American tables. Founded by J.W. Paisley, the company focuses on creating convenient, high-quality foods using the freshest ingredients and most exciting flavor combinations. Their commitment to authenticity spans four generations, offering products that transform appetizers, side dishes, and dips with vibrant, delicious offerings that evoke the same “Mmm” response from today’s families as they did decades ago.

More Paisley Farm Products

Paisley Farm features many delicious “straight from the jar” products. I have shared countless recipes using their Five Bean Salad and both their Hot Brussels Sprouts and Dilled Brussels Sprouts. They also have Sweet Pickled Beets and another new addition; Balsamic Beet & Onion Salad. Whether you are looking for a quick side dish and just want to pop open a jar or you are looking to add some serious flavor to one of your recipes, you need to check them out!

Substitutions

Don’t be afraid to get creative with this recipe! Here are some ideas:

• Use pulled pork or shredded beef instead of chicken
• Try different types of cheese or dairy-free alternatives
• Experiment with additional spices like chili powder or smoked paprika
• Swap corn tortillas for flour tortillas if preferred
• Choose the air fryer instead of the oven or stove. Air Fryer Method: Cook at 400°F for 8-10 minutes, turning halfway, until crispy and golden brown.

Frequently Asked Questions

• Can I make these ahead of time? Yes! Prepare and roll the taquitos, then refrigerate until ready to bake.
• How long do they keep? Store in the refrigerator for 3-4 days. Reheat in the oven or air fryer to maintain crispiness.
• Can I freeze taquitos? Absolutely! Freeze before baking, separated by parchment paper.

Tips & Tricks

• Warm tortillas make rolling easier
• Don’t overfill to prevent splitting
• Brush with olive oil for extra crispiness
• Serve immediately for the best texture

More Recipes to Love

Paisley Farms used their cowboy caviar to make these yummy recipes: Crock Pot White Chicken Chili with Cowboy Caviar, Mexican Street Corn Salad, and a Southwest Cobb Salad. 

Check out some of my favorite recipes that use Paisley Farm Products: Dilled Brussels Sprouts Dip, Air Fryer Sweet & Sour Brussels Sprouts, Mexican Four Bean Salad, Hot Taco Five Bean Dip (pictured above), and my Brussels Sprouts and Potatoes Au Gratin. 

You can find Paisley Farm Cowboy Caviar on their website and at Meijer and Publix stores.

Visit the Paisley Farm Foods website for recipes, products, and store locations.  Follow along with Paisley Farm on FaceBook, Instagram and Pinterest, for delicious recipes year-round.

These Chicken and Cowboy Caviar Taquitos are your ticket to a flavor-packed, crowd-pleasing appetizer. Easy to make, gluten-free, and delicious, they’re perfect for game day, parties, or a fun family meal. Get ready to impress your guests with this simple yet spectacular dish!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Baked Chicken & Cowboy Caviar Taquitos

Packed with flavor and super easy to make, these crispy rolled tacos combine tender shredded chicken, creamy cheese, and the zesty kick of Cowboy Caviar for a crowd-pleasing appetizer that'll have everyone coming back for more.

Course Appetizers & Snacks

Cuisine American/ Mexican

Keyword chicken, cowboy caviar, Paisley Farm, Paisley Farm Cowboy Caviar, rolled tacos, taquitos,

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 5 servings

Calories 333kcal

Ingredients

• 4 ounces veggie cream cheese
• ¼ cup sour cream
• 1 teaspoon cumin
• 1 cup cooked chicken shredded
• 1 cup shredded cheddar cheese
• ¾ cup Paisley Farm Cowboy Caviar
• Salt and pepper to taste
• 10 corn tortillas
• fresh cilantro to taste optional
• Avocado diced tomatoes, sour cream, hot sauce – optional toppings

Instructions

• Preheat oven to 425 degrees F.
• Beat cream cheese, sour cream, and cumin together by hand until smooth. Mix in shredded chicken and then the shredded cheese. Fold in Texas Caviar and salt and pepper to taste. Add in fresh cilantro if desired.
• Warm each corn tortilla in a skillet for about 15 seconds on each side to make them more pliable and easy to work with.
• Divide the filling evenly between the corn tortillas, placing it in a line from edge to edge, and roll up.
• Brush the outsides of the tortillas lightly with olive oil and place on a baking sheet.
• Bake for about 20 minutes, or until the outside of the taquitos are crunchy and start to brown lightly.
• Serve garnished with your favorite toppings.

Notes

To fry the taquitos instead of baking them, add about 1- 1/12 inches of oil to a large skillet and heat it on medium-high. When the oil is hot, fry the taquitos in small batches for a few seconds on each side, turning so they don’t burn. Place them on a plate lined with paper towels to soak up any extra grease before serving. 

Air Fryer Method: Cook at 400°F for 8-10 minutes, turning halfway, until crispy and golden.

To Store and Reheat these taquitos:  Store in the refrigerator for 3-4 days. Reheat in the oven or air fryer to maintain crispiness.

Nutrition

Serving: 1 | Calories: 333kcal | Carbohydrates: 26g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 0.1mg | Calcium: 248mg | Iron: 1mg

The post Chicken and Cowboy Caviar Taquitos appeared first on An Affair from the Heart.

Marinated Vegetables

Looking back to when I was a little girl, whenever we had people over for a picnic or a big get-together, I could almost always bet that my mom would make one or all of my favorites; either her Macaroni Salad, my Grandma’s Pork & Beans, or these Marinated Vegetables.

Needless to say, this veggie recipe has been securely stashed in my recipe box for the longest time and it never fails to disappoint. I usually have all the salad ingredients on hand so it’s always easy to pull together. Now that summer is here it will taste even better with garden fresh vegetables from your garden or your local farmer’s market. Especially those homegrown tomatoes that are bursting with flavor this time of year. 

Best Vegetables for Marinated Raw Veggie Salads

As I said, I am a bit of a creature of habit and use pretty much the same veggies every time I make this salad.  Of course, you can swap out a green bell pepper for a sweet red, yellow, or orange, or use red onion or a colored heirloom-style tomato in place of the red cherry or grape ones. 

I like to not only choose my vegetables by taste but also by color.  There is nothing more enticing to me than a cold fresh veggie salad loaded with all sorts of colors!

Other vegetables that would also work well are broccoli, kohl rabi, corn, zucchini, and snap peas.  Add in any crisp veggies that you enjoy! 

The olives can be omitted if you don’t care for them, artichokes are another delicious addition.  

Marinated Vegetable Recipe

The simple marinade ingredients are pantry staples I know you most likely have on hand like vinegar, ketchup, and oil. You can play around with the type of vinegar and use white, balsamic, or red, and use whatever kind of oil you usually use for salad. 

Ideal for your next potluck, family gathering, or picnic, this marinated vegetable salad shines as an appetizer, the perfect side dish, or even as a nutritious snack.

Marinade for Raw Veggies

The marinade I use for my Marinated Vegetable Salad is a sweet one.  It consists of vinegar, sugar, ketchup, and oil.  

The vegetables are soaked in the marinade overnight, or in my opinion, even better when they are soaked for 24 hours. They remain crisp and are such a delicious side to any meal.  

If kept in an airtight container in the fridge, submerged in the marinade, marinated veggies can be kept for a long time.  Up to a month!

Ingredients for marinated vegetables

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

• Cauliflower: Use a small head and cut the cauliflower florets into bite-sized pieces.
• Carrots:  Sliced carrots add more crunch and color. No need to peel.
• Celery: Sliced celery adds more crunch and flavor to the vegetables.
• Sweet onion: Vidalia onion is my favorite but a white, yellow or red onion, chopped will also work. 
• Bell pepper: Use any color bell pepper, diced; green pepper, red bell peppers, or even orange and yellow bell peppers will taste great. 
• Cherry or grape tomatoes: Add as many tomatoes as you like.
• Black olives:  Whole or sliced, pitted olives. Though this is optional. 

The sweet marinade for vegetables:

• Sugar: I used white sugar to sweeten up the dressing.
• Vegetable oil: You can use vegetable oil or extra virgin olive oil to make the dressing. 
• Ketchup: Ketchup also sweetens up the dressing.
• White vinegar: White vinegar balances out the flavors of the dressing but you can also use red wine vinegar or balsamic vinegar. 

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this marinated vegetable recipe.  

How to make marinated vegetables

This recipe comes together quickly and easily. 

Chop the raw vegetables into bite-size pieces and place them in a large bowl.

Whisk the dressing ingredients together.

Pour the dressing over the veggies, toss and transfer to an airtight container. Refrigerate overnight, or for a full day. Serve chilled.

The marinated veggies can be stored in the fridge in an airtight container in the marinade for up to a month.

Love it? Pin it!

If you love this marinade for vegetables recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Try a colored heirloom-style tomato in place of the red cherry or grape ones.
• Other vegetables that would also work well are broccoli, kohlrabi, corn, zucchini, green beans, and snap peas, or mix in artichokes, canned or fresh will both work.  Make sure to use your favorite vegetables for the best-tasting dish. 
• Swap the vinegar for fresh lemon juice for a fresh tart flavor. 

FAQs about marinated vegetables

1. How long should vegetables marinate? Vegetables should marinate for at least an hour but in my opinion, the longer the better.

2. How long do marinated vegetables last in the fridge? Firm vegetables, like the ones I used here, can last for up to 1 month in the fridge. 

3. What does marinated vegetables mean? Marinated vegetables mean the vegetables soak up the flavor from the marinade so they are more flavorful.

4. Are pickled vegetables good for you? Yes, pickled vegetables are good for you as they contain vitamins, minerals, and good bacteria that help feed a healthy gut. Healthy eating, in my books, includes any type of vegetable.  

Tips & Tricks

• Cut the vegetables into bite-sized pieces so they are easy to eat.
• Lay the fresh vegetables in an even layer so they can all sit in the marinade. 
• Make double the vegetable marinade to use on salad recipes or vegetable sides. 
• Garnish this marinated vegetable salad with fresh parsley or fresh basil for more color and flavor.
• Toss in some olives to add some saltiness to the flavor. 
• Let the vegetables soak for 24 hours if time permits. In my opinion, they will taste even better.
• Serve the veggies with extra marinade in a small bowl on the side for dipping. 

Raw Vegetable Salads

I love a good salad, don’t you? This Marinated Vegetable Salad is just one of the many salads and side dish recipes you will find here.  If you are looking for more ways to use those raw veggies, here are some of my other favorites!

• Peg’s Salad (pictured above)
• Greek Style Cucumber Salad
• Pea Salad with Cauliflower
• Cucumber Ranch Salad
• Bacon Cashew Broccoli Salad
• Green Salad with Lemon Thyme Vinaigrette (pictured above)
• Cucumber & Tomato Salad with Yogurt Dressing

These marinated vegetables are a great way to load up on veggie goodness. They don’t take much time to prepare and they taste great year round. 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Marinated Vegetables

Looking for a good salad to brighten up your dinner table? This fresh vegetable salad, bursting with beautiful colors, is not only the perfect side dish but has become a go-to recipe in homes all over. Packed with crisp, wholesome ingredients, this Marinated Vegetables recipe has been a family favorite of ours for decades and I know your family will feel the same!

Cuisine American

Keyword colorful side dishes, cookout side dish, holiday side dish, marinated vegetable salad, Marinated Vegetables, Mom’s recipes, raw vegetable salad, sweet dressing

Prep Time 10 minutes minutes

Additional Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 15

Calories 121kcal

Author Michaela Kenkel

Equipment

• 3 Piece Wooden Salad Set
• Paisley Farm Five Bean Salad, 24 oz (Pack of 6)
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener

Ingredients

• 4 cups cauliflower cut into bite sized pieces (small head)
• 2 cups carrots sliced (about 5 carrots)
• 2 cups celery sliced (about 5 stalks)
• 1 cup sweet onion chopped (1 small onion)
• 1 cup sweet bell pepper diced (about pepper)
• 2.5 cups cherry or grape tomatoes sliced, (about one pint)
• 1 six ounce can black olives whole or sliced, your choice, optional

For the dressing:

• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1/4 cup ketchup
• 1/4 cup white vinegar

Instructions

• Chop veggies into bite sizes pieces place in an airtight container.
• Whisk dressing together, pour over veggies, cover and refrigerate minimum overnight,, best for a full day.
• Serve chilled.

Video

Notes

Switch up the veggies if you want, use what’s on hand or what’s in season. This makes a big bowl! Can be stored in the fridge in an airtight container in the marinade for up to a month.

Nutrition

Serving: 1 | Calories: 121kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 71mg | Potassium: 273mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3450IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 0.3mg

This recipe was originally shared on October 21, 2015.  It has been updated to improve user experience and reshared on July 8, 2024.

The post Marinated Vegetables appeared first on An Affair from the Heart.

Ah, sweet summertime. Memorial weekend is upon us and with that, folks take to their backyards and barbecue grills. It is the official kick-off weekend of summer. I have lots of grilling recipes here on my site, but I am always excited to share a brand-new one, and this grilled chicken recipe is no exception. In fact – I am pumped! Because chicken is one of my favorite things to come off of the grill.

Sweet and Smoky Chicken

There’s nothing quite like the combination of sweet and smoky flavors as a chicken marinade. I’ve used balsamic vinegar, Worcestershire sauce, brown sugar, and maple syrup along along with smoked paprika, garlic, and ginger for the most flavorful marinade you’ll find this summer season.  Marinated for a few hours or overnight the chicken turns out soft, juicy, and super flavorful. Pair with Paisley Farm Five Bean Salad for the ultimate summertime meal. 

This post is sponsored by Paisley Farm Foods, but my love of their products and my opinions are all my own!

Sweet Smoked Chicken

When the weather’s nice and warm, you don’t want to spend hours in the kitchen prepping so you need to bookmark this recipe. The chicken is quick and easy to prepare and opening a jar of Paisley Farm Five Bean salad to serve with the chicken is a no-brainer. 

Paisley Farm has been my go-to for prepared bean salads. This Five Bean Salad is a sweet blend of green, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers. So simple yet so flavorful, this healthy and hearty bean salad goes with pretty much anything. I love this bean salad, not just for the taste, but because I know it’s loaded with plant-based protein and fiber. And, of course, best of all, there’s no prep required. 

If you love this sweet and smoky chicken, you will love these chicken recipes too: Air Fryer BBQ Chicken Tenders, Sweet and Sticky Grilled Chicken, or this Easy Sweet and Sour Chicken Recipe. 

Sweet and Smoky Chicken

If you are looking for a few healthy, easy-to-prepare meal options for barbecue season this recipe is a must. A healthy, made-from-scratch marinade does the work to add flavor to the chicken and all you need to do is keep a few jars of Paisley Farms Five Bean Salad on hand and you’ve got a great meal everyone is going to love.

Ingredients for Sweet and Smoky Chicken

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Chicken: I used boneless skinless chicken breasts for this recipe.
• Balsamic vinegar: Balsamic vinegar helps tenderize the chicken and it adds flavor.
• Sweeteners: I used a combination of pure maple syrup and brown sugar to add some sweetness to the marinade.
• Worcestershire sauce: Worcestershire sauce balances the sweetness in the marinade by adding a deep savory flavor.
• Garlic: I added a few cloves of freshly minced garlic.
• Spices: I added ground ginger powder and smoked paprika for even more great flavors. Season with a touch of black pepper and salt to taste. 

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this sweet & smoky chicken recipe.  

How to make this smoky chicken recipe

In just a few simple steps you can get this chicken dish on the table. 

Combine the marinade ingredients in a small bowl, whisking until combined. 

Place chicken breasts in a gallon-sized ziplock bag. Pour marinade over the top.

Massage the bag a bit making sure to rub chicken all over with the marinade. Place the bag in the fridge for at least 3 hours or overnight. 

Heat the grill to medium and place chicken breasts in a single layer on the grate. Close the lid. Cook for 6-8 minutes on one side, flip, and cook for 6-8 minutes on the other side. Cooking time will vary based on the thickness of your chicken. My chicken breasts were one pound each.

Pour the sweet and smoky chicken marinade into a small saucepan and heat it on the stove until bubbling. 

Brush the heated marinade over the chicken flipping after a minute or two and cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Serve hot.  

Leftover smoky chicken will keep for 3-4 days in an airtight container in the fridge. It’s great on a salad for lunch! Leftovers can also be frozen for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or the oven. 

Love it? Pin it!

If you love this smoky & sweet chicken recipe, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Prepare this chicken recipe on a Traeger grill for that true pellet grill smoked flavor. But a charcoal grill or gas grill works perfectly.  Note the amount of time to cook will vary by cooking method. 
• Use white pepper in place of the black pepper to add more smoke taste.
• Use chicken thighs or bone-in whole chicken instead of the breasts. Watch the cooking time as it will be different than if you are using boneless skinless chicken breasts like I have here. 

Paisley Farm Five Bean Salad

My friends at Paisley Farm Foods and I are on the same page when it comes to bringing you delicious homecooked meals, without the fuss. Foods with wholesome ingredients that you can feel good about feeding your family. 

This Grilled Chicken recipe is a quick and easy meal especially when served with a nutritious side of Paisley Farm Five Bean Salad! Simply open a jar, pour it into a bowl, and serve. It is the perfect side dish on busy weeknights or lazy weekends.

FAQs about sweet smoked chicken

• What is the best way to store raw chicken? Raw chicken should be stored in an airtight container or tightly wrapped at the bottom of the fridge. You don’t want any of the chicken juices to leak out onto the other food.
• Do you have to wash the chicken before cooking it? No, there is no need to wash chicken before you cook with it. 
• How do you know if the chicken is cooked properly? The best way to confirm if chicken is cooked thoroughly is to use a meat thermometer. Cooked chicken should have an internal temperature of 165 degrees Fahrenheit. Note it is unsafe to eat chicken that isn’t completely cooked. 

Tips & Tricks

• Make a double or triple batch of the marinade so you’ve got it ready to go. 
• For a deeper smoky flavor add a few drops of liquid smoke to the marinade. 
• Coat or spray your grill with olive oil for easier cleanup. 
• The best way to get a deep flavor is to allow the chicken ample time to marinate so don’t compromise here. Aim for at least 3 hours. 
• Keep a few jars of Paisley Five Bean Salad on hand for a quick, easy, and healthy side any time. 

More Recipes to Love

It’s barbecue season and I’ve got loads of recipes for you to choose from. If you are looking for a burger option this Turkey Reuben Burger, these BBQ Pork Ribs, or this Sweet & Spicy Bacon Wrapped Chicken are all good options. If you want some sides to pair with your grilled meal, this Homemade Potato Salad always goes over well as does this Copycat KFC Cole Slaw. Don’t forget to try my Homemade BBQ Sauce recipe, too!

REASONS TO LOVE PAISLEY FARM FIVE BEAN SALAD

Paisley Farm Five Bean Salad is low-calorie, healthy, dairy-free, gluten-free, and has plant-based protein, too, containing one of the top plant-based protein sources, chickpeas (garbanzo beans.)  The salad contains a blend of green, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers.

They have a sweet pickled taste straight from the jar, but that didn’t mean they weren’t fantastic as an additive to this Five Bean Ham & Rice Salad or my Creamy Mexican Hot Taco Dip!

See ALL of my Paisley Farm Recipes

You can pick up delicious Paisley Farm Five Bean Salad at Costco, Sam’s Club, Kroger Stores, Sprouts, Fresh Market, and these other fine retailers. Check out all of their other fabulous products by visiting their website. Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

This Sweet and Smoky Chicken is perfect for summertime grilling, paired with my favorite Paisley Five Bean Salad you’ve got the perfect meal. 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Sweet & Smoky Chicken

This juicy and tender Sweet and Smoky Chicken is the perfect recipe to throw on the barbecue. It has a delicious marinade made with balsamic vinegar and spices and sweetened with both brown sugar and pure maple syrup. It’s easy to make and so delicious.

Course Chicken

Cuisine American

Keyword BBQ chicken, chicken, chicken breasts, grilled chicken, marinade

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

3 hours hours

Total Time 3 hours hours 17 minutes minutes

Servings 6 servings

Calories 372kcal

Equipment

• Char-Broil 4-Burner Cart Style Liquid Propane Gas Grill
• Weber Spirit S-315 Liquid Propane Gas Grill, Stainless Steel
• Grill Set Heavy Duty BBQ Accessories – BBQ Tool Set 4pc Grill Accessories
• Traeger Pellet Grills Pro Series 780 Pellet Bronze Grill, Smoker

Ingredients

• 3 pounds bonless skinless chicken breast meat
• ⅓ cup balsamic vinegar
• ⅓ cup pure maple syrup
• ⅓ cup brown sugar
• 1 Tablespoon Worcestershire sauce
• 3 cloves fresh minced garlic
• 1 teaspoon ginger powder
• 2 teaspoons smoky paprika

Instructions

• Combine the marinade ingredients in a bowl, whisking until combined.
• Place chicken breasts in a gallon-sized ziplock bag. Pour marinade over the top. Massage the bag a bit making sure to coat the chicken. Place the bag in the freezer for at least 3 hours or overnight.
• Heat grill to medium and place chicken breasts on the grate. Close the lid. Cook for 6-8 minutes on one side, flip, and cook for 6-8 minutes on the other side. Cooking time will vary based on the thickness of your chicken.
• Pour the marinade into a small saucepan and heat it on the stove until bubbling.
• Brush the heated marinade over the chicken flipping after a minute or two and cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
• Serve hot.

Notes

Leftover smoky chicken will keep for 3-4 days in an airtight container in the fridge. Leftovers can also be frozen for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or the oven. 

Nutrition

Serving: 1 | Calories: 372kcal | Carbohydrates: 28g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 309mg | Potassium: 956mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

The post Sweet and Smoky Chicken appeared first on An Affair from the Heart.

A couple of years ago, I made a Hot Taco Dip recipe using Paisley Farm Five Bean Salad in place of refried beans. Friends, that recipe went viral! It was so tasty, that I thought, why not use the same concept for enchiladas? But keep things extra cheesy, and bake them with nacho cheese instead of enchilada sauce, for a perfectly cheesy meatless Mexican meal.

So, here they are, and just in time for Cinco de Mayo!

This post is sponsored by Paisley Farm, but my opinions and my love of their products are all my own.

Five Bean and Cheese Enchiladas

It doesn’t get any cheesier than this! Cream cheese, Mexican cheese, and nacho cheese sauce make these Five Bean Enchiladas a super cheesy creamy dish that’s bound to become a family favorite. Baked until it’s bubbly and crisp on the edges, it’s the ultimate comfort food. 

Five Bean Enchiladas

Paisley Farms has been my go-to for prepared beans for years! Their Five Bean Salad is a sweet blend of green, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers. The perfect combination to squeeze into flour tortillas along with the regular enchilada ingredients. 

If you love these Five Bean Enchiladas, you are sure to love these too: Five Bean Baked Beans, Five Bean Ground Beef and Noodle Skillet, and this Five Bean Ham and Rice Salad. 

Bean and Cheese Enchiladas

This Five Bean and Cheese Enchilada recipe makes a good vegetarian option when you are in the mood for enchiladas. Forgo the meat, chicken, or pork and puree this five bean blend instead. Loaded with bean protein, these vegetarian enchiladas are a great option if you are looking to add more plant-based meals to your repertoire. 

Ingredients for Five Bean Enchiladas

• Paisley Farm Five Bean Salad:  I used a jar of this bean salad, drained and rinsed.
• Cream cheese: You’ll need one block of cream cheese, softened. Full-fat or low-fat both work. 
• Taco seasoning: Pick up a packet at the grocery store or make your own. 
• Rotel tomatoes: Use a can of Rotel tomatoes, drained.
• Mexican cheese: Add Mexican cheese, shredded, to the enchiladas. Monterey Jack cheese is a good option as well. 
• Flour tortillas: Large, burrito-sized tortillas are best but you can also use small flour tortillas. 
• Nacho cheese sauce: A can of nacho cheese sauce makes these enchiladas super cheesy. 
• Toppings: Tomatoes, fresh cilantro, lettuce, sour cream, green onions, pico de Gallo.

Keep reading to find tips and tricks, substitutions, and answers to questions you may have about these bean and cheese enchiladas.  

How to make this cheese enchiladas recipe

These enchiladas come together quickly and easily.

Preheat oven to 350 degrees. Spray the bottom of a 9×13 baking dish with non-stick spray. Set aside. 

Next, in your food processor, puree Five Bean Salad. Add in taco seasoning and cream cheese and blend again.

Mix in Rotel until smooth. 

Then, divide the five bean mix between 8 tortillas. Smearing them down the center of each tortilla, then topping them with a sprinkling of shredded Mexican cheese and diced onion.

Roll up and place in the prepared baking dish, seam side down.

Once you have the pan filled, spread the nacho cheese over the top of the enchiladas and sprinkle with the remaining shredded cheese and more diced onion. Cover the baking dish with aluminum foil. 

Finally, bake for 25 minutes covered. Uncover the casserole dish and bake for another 7-10 minutes, or until the edges are bubbly and the cheese is melty on top. 

Optional: Top with chopped cilantro, diced tomatoes, shredded lettuce, sour cream, and/or avocado. 

Leftovers can be covered in plastic wrap, or aluminum foil or stored in an airtight container in the fridge for 3-4 days. Frozen, leftover enchiladas will keep for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave. 

Love it? Pin it!

If you love this five bean and cheese enchilada recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Paisley Farm Five Bean Salad

I always keep multiple jars of Paisley Farm Five Bean Salad in our pantry. They are a staple for us, no matter if we are just opening the jar and using it as a side dish, or if we are incorporating it into recipes like this Five Bean Ground Beef & Noodle Skillet or this Five Bean Chicken Chili or in salads like our favorite Italian Bean Salad or as a salad topper on this Loaded Spinach Salad with Creamy Roasted Garlic Dressing it’s a lifesaver when I am asked “what’s for dinner?”

FAQs about bean and cheese enchiladas

• What is the secret to non soggy enchiladas? To minimize the risk of soggy enchiladas, you can lightly fry the tortillas before filling and rolling them. 
• Do enchiladas taste better with corn or flour tortillas? Flour tortillas are traditional but you can substitute with corn if you prefer. 
• Why do flour tortillas get soggy in enchiladas? Unfortunately, tortillas can get soggy in the enchiladas as they absorb the moisture from the other ingredients. 

Substitutions

• Swap the tortillas for corn tortillas or if need be use gluten-free tortillas. 
• Use red enchilada sauce in place of the cheese sauce, making your homemade enchilada sauce is super easy too!
• Choose your favorite cheese instead of the Mexican blend. 
• If you can’t find Rotel tomatoes you can use diced tomatoes and stir in a can of green chilies. 

 Tips & Tricks

• Serve with some refried beans either pinto beans or refried black beans for a typical Mexican meal. Don’t forget the margarita!
• Stir hot sauce or green chiles into the bean mixture for a touch of spice. 
• To add more flavor to the five bean mixture stir in chili powder, garlic powder, or a teaspoon of ground cumin. 
• Feel free to add some veggies to the bean mixture, bell peppers always make a great addition, or stir in a can of corn. 

More Recipes to Love Next Time

If you are looking for a few enchilada recipes you will love these too:  Slow Cooker Green Chile Chicken Enchilada Casserole, (pictured above) Brunch Enchiladas With Ham, White Chicken Enchiladas, Shredded Beef Enchiladas,  Bubble Up Enchiladas or these Easy Ground Beef Enchiladas.

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

These five bean and cheese enchiladas are an easy dinner when you are looking for a meatless meal. Make them for Meatless Monday and let me know how your gang likes them. 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Five Bean & Cheese Enchiladas

Bursting with flavor, these Five Bean and Cheese Enchiladas feature a puree of Paisley Farm Five Bean Salad blended with creamy cream cheese, zesty Rotel tomatoes, taco seasoning, and a Mexican cheese blend that is rolled in flour tortillas, generously covered with nacho cheese sauce and baked to perfection. 

Course Mexican

Cuisine American/ Mexican

Keyword cheese, enchiladas,, meatless, Mexican, Paisely Farm Bean Salad

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8 servings

Calories 94kcal

Equipment

• 9×13 Pyrex Baking Dish with a Lid
• Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
• Paisley Farm Five Bean Salad, 24 oz (Pack of 6)

Ingredients

• 1 24 ounce jar Paisley Farm Five Bean Salad, drained and rinsed
• 1 8 ounce block cream cheese, softened
• 1 1 ounce taco seasoning packet
• 1 10 ounce can Rotel tomatoes drained
• 2 12 ounce packages Mexican cheese, shredded
• 8 flour tortillas burrito sized
• 1 15 ounce can nacho cheese sauce
• Optional Toppings: Tomatoes, cilantro, lettuce

Instructions

• Preheat oven to 350 degrees. Spray the bottom of a 9×13 baking dish with nonstick spray. Set aside.
• In your food processor, puree Five Bean Salad. Add in taco seasoning and cream cheese and blend again. Mix in Rotel until smooth.
• Divide five bean refried beans between 8 tortillas. Smearing them down the middle of the tortilla, then topping with a sprinkling of shredded Mexican cheese. Roll up and place in the prepared pan, seam side down.
• Once you have the pan filled, spread the nacho cheese over the top of the enchiladas and sprinkle with the remaining shredded cheese. Cover the baking dish with foil.
• Bake for 25 minutes covered. Uncover and bake for another 7-10 minutes, or until the edges are bubbly and the cheese is melty on top.
• Optional: Top with chopped cilantro, diced tomatoes, shredded lettuce, sour cream and/or avocado.

Notes

Leftovers can be covered in plastic wrap, or aluminum foil or stored in an airtight container in the fridge for 3-4 days. Frozen, leftover enchiladas will keep for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave. 

 

Nutrition

Serving: 1 | Calories: 94kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 234mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg

The post Five Bean and Cheese Enchiladas appeared first on An Affair from the Heart.

Potato gratin meets Brussels sprouts au gratin in this perfect side dish recipe. This recipe would be a great addition to your holiday meals or dinner party, but it is simple enough to make for a weeknight dinner. It makes a fantastic meatless main course when we are short on time but don’t want to skimp on flavor, it’s pure comfort food. 

I love cheesy side dishes alongside ham at Easter. They just go together so well, don’t you think? I also love that I can make this recipe ahead of time and pop it in the oven 20 minutes before we are ready to eat. I want to be able to enjoy my family at the holiday, not get stuck slaving in the kitchen. 

Brussels Sprouts Potato Casserole

Where are my Brussels Sprout lovers? This recipe is going to rock your world! The creamy sauce with Havarti and dill pair so nicely with the potatoes. I would bet that even those who turn their nose up at Brussels sprouts would fall head over heels for today’s recipe. It was a family favorite after the first bite here at our table. 

This post is sponsored by Paisley Farm Foods, but my love and opinions of their products are all my own. 

​

Are Brussels Sprouts Good for You?

Brussels sprouts offer several health benefits. They are high in nutrients and antioxidants and are an excellent source of vitamin K, vitamin C, folate, manganese, and vitamin B6. The antioxidants in Brussels sprouts, including vitamin C, may help reduce inflammation in the body’s tissues and cells. As we know, chronic inflammation is linked to many diseases including cancer. 

Brussels sprouts are high in fiber, which aids in digestion and may help lower cholesterol and reduce the risk of heart disease.

If you love Brussels Sprouts, you need to give these recipes a try: Greek Cauliflower Rice Salad with Brussels Sprouts, Air Fryer Brussels Sprouts, and Sweet and Sour Brussels Sprouts.

Paisley Farm Dilled Brussels Sprouts

When I mentioned this recipe was easy, I meant it. What is simpler than twisting the lid off of a jar? This recipe uses Dilled Brussels Sprouts from my friends at Paisley Farm. Their flavor pairs wonderfully with the Havarti cream sauce because dill and Havarti cheese are like a match made in heaven for your taste buds!

Paisley Farm Dilled Brussels Sprouts can best be described as being “dilled to perfection.” Their Brussels Sprouts have the perfect crunch, making them the ideal snack for dill pickle lovers and brussels sprouts lovers alike. Paisley Farm Brussels Sprouts can be served in place of ordinary pickles anywhere, adding them to a charcuterie board, they make a great salad or drink garnish, or heck, eat them straight out of the jar like we do! They are dairy-free, gluten-free, and vegan, making them great for anyone you may be entertaining. 

Easy Brussels Sprouts and Potatoes Au Gratin Recipe

There is not a lot of work to make this gratin dish, you simply layer everything together and pop it in the oven. There are no fancy sauces or roux to make, it just all bakes together and comes out perfect every time. 

Ingredients for Potato and Brussels Sprouts Gratin Recipe

For complete ingredients and recipe instructions scroll to the bottom of this post for the full printable recipe card. 

• Paisley Farm Dilled Brussels Sprouts- drained and sliced in half. I used a little over half of a 24-ounce jar. (about 16 ounces)
• red potatoes- washed and sliced thin, I left the skins on, you can peel them if you want to. 
• Havarti cheese- shredded. Makes a nice mellow and creamy cheese sauce.
• heavy cream- you can substitute half & half or whole milk if you like, but it won’t be quite as creamy. 
• Salt and Pepper- to taste
• fresh dill- you can substitute 1/3 teaspoon for dry dill in place of the fresh in this recipe if you need to. 

How to Make Brussels Sprouts & Potato Bake

Preheat your oven to 400 degrees F.  Spray a casserole dish with olive oil. Set aside.

Drop the sliced potatoes into a pan of salted boiling water and cook until they are fork-tender. (about 10 minutes) Drain.

Mix the cooked potatoes and the sliced Brussel sprouts in the prepared baking dish. Top the potatoes and Brussels sprouts with the shredded Havarti cheese, then pour the heavy cream over the top.

Sprinkle with fresh dill and salt and pepper.

Bake for 18-21 minutes, or until the edges are bubbly and the potatoes are starting to become golden brown on the edges. Serve hot. 

Leftovers can be stored in the fridge in an airtight container for up to 4 days or in the freezer for 3 months. 

Love it? Pin it!

If you love this Brussels Sprout Potato Gratin recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs

• Should I pre-cook the potatoes? For this recipe, I pre-cooked my potatoes to shorten the baking time. It only took about 10 minutes, and I did it while I cut up the Brussels Sprouts.  If you don’t want to pre-cook the potato slices make sure to slice them thinly enough (about 1/8 inch or so) and cover the dish in the oven. 
• What types of potatoes work best for gratin recipes? I used red potatoes for this recipe, but use what you like. Russet potatoes or Yukon golds would also work nicely.
• Can I make this recipe ahead? Yes! You can assemble the gratin ahead of time and refrigerate for up to 2 days before baking. Just be sure to let it come to room temp before baking.
• What baking dish is best for gratin recipes? A ceramic or enameled cast iron baking dish works well because it conducts the heat evenly. I would avoid aluminum. 

Tips & Tricks

• Slice your Brussels Sprouts from top to bottom to keep them intact. 
• Use a sharp knife when slicing potatoes to get them nice and thin. 
• Grate your own cheese. No added chemicals, it’s more economical and it melts so much better!

Substitutions

• You could use whole milk in place of the heavy cream if you want to lighten this recipe up a bit. 
• Top the creamy Brussels with bread crumbs, panko breadcrumbs, or parmesan cheese before baking to form a crunchy topping. 
• ​This recipe is also delicious with gruyere cheese in place of the havarti. 
• Add some crispy bacon to the dish.

More Brussels Sprout Recipes to Love

Looking for more ways to get Brussels sprouts in your diet? Here are some yummy recipes to try next:

• Cheesy Brussels Sprouts Dip (pictured above)
• Bacon Wrapped Hot Brussels Sprouts
• Dilled Brussels Sprouts Dip
• Paisley Farm Deep Fried Hot Brussels Sprouts

More About Paisley Farm

J.W. Paisley, the founder of Paisley Farm, based their original company concept on an ethic that they still carry forth today. Paisley Farm makes its products out of the freshest ingredients. You’ll taste authenticity in every spoonful of their products.

My friends at Paisley Farm and I are always sharing delicious recipes with you! See ALL of My Paisley Farm Recipes Here, and be sure to visit Paisley Farm’s website for recipes, products, and store locations.  Paisley Farm is on FaceBook, Instagram, and Pinterest, where they share great new recipes and product tips year-round!

I hope that your family loves this Brussels Sprouts and Potato Gratin recipe as much as ours does!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Brussels Sprouts and Potatoes Au Gratin (with Havarti and Dill)

Potato gratin meets Brussels sprouts au gratin in this perfect side dish recipe. This recipe would be a great addition to your holiday meals or dinner party, but it is simple enough to make for a weeknight dinner. It makes a fantastic meatless main course when we are short on time but don't want to skimp on flavor, it's pure comfort food. 

Course Casserole

Cuisine American

Keyword Brussels Sprouts, casserole, Paisley Farm, Paisley Farm Dilled Brussels Sprouts

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 188kcal

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Stainless Steel Stock Pot with Lid, 8-Quart
• Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, Onion Mincer, Mandoline, Cutter, Dicer, Egg Slicer with Container
• Cuisinart Boxed Grater
• Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)
• Herb Scissors 

Ingredients

• 16 ounces (a little over 1/2 of a 24 ounce jar) of Paisley Farm Dilled Brussels Sprouts drained and sliced in half
• 1 pound red potatoes washed and sliced thin
• 1 ½ cup Havarti cheese shredded
• ¾ cup heavy cream
• Salt and Pepper to taste
• 1 teaspoon fresh dill minced

Instructions

• Preheat your oven to 400 degrees F. Spray a 4-quart casserole with olive oil. Set aside.
• Drop the sliced potatoes into a pan of salted boiling water and cook until they are fork-tender. (about 10 minutes) Drain.
• Gently mix the cooked potatoes and the sliced Brussels sprouts together in the prepared casserole and sprinkle with salt and pepper.
• Top the potatoes and Brussels sprouts with the shredded Havarti cheese.
• Pour the heavy cream over the top.
• Dust with fresh dill.
• Bake for 18-21 minutes, or until the edges are bubbly and the potatoes are starting to become golden brown on the edges.
• Serve hot.

Notes

Assemble ahead of time, up to 2 days before. Bring to room temperature before baking. 

Leftovers can be stored in the refrigerator in an air-tight container for up to 4 days or in the freezer for up to 3 months. 

Nutrition

Serving: 8 | Calories: 188kcal | Carbohydrates: 10g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 176mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 0.5mg

The post Brussels Sprouts and Potatoes Au Gratin appeared first on An Affair from the Heart.

With just a few pantry ingredients you can make up a pot of savory and heartwarming baked beans to pair with your favorite cookout foods like hot dogs, hamburgers, and corn on the cob. Perfect for your 4th of July cookout!

Typically you’d need to go shopping for cans of beans like pinto beans, lima beans, black beans, butter beans, white beans, and navy beans to make up a great side dish like this. You will add vinegar and chop up onion.

But, with Paisley Farm Five Bean Salad, all you need to do is open the jar. It’s all right there, ready and waiting!  So, if you are going to be firing up the grill for your Independence Day cookout, keep it simple and pick up a jar of Paisley Farm Five Bean Salad.

This post is sponsored by Paisley Farm Foods, but my love of their products and my opinions are all my own!

Paisley Farm Five Bean Salad

Paisley Farm Five Bean Salad is ready to serve and loaded with plant protein, the building blocks for healthy muscles and tissues. Plant proteins have also been touted as beneficial for weight loss as these proteins are usually lower in calories and fat than animal proteins but higher in fiber and essential nutrients. You can eat them as is or add them to your favorite recipe. 

Using Paisley Farm Five Bean Salad in Recipes

I have partnered with Paisley Farm for years, and over that time I have made many recipes to pair with their bean salads, but I have also used their bean salad in many recipes, too, like this Five Bean Chicken Chili recipe, Five Bean Ham & Rice Salad, Five Bean Ground Beef & Noodle Casserole, and this Hot Taco Dip!

Looking for more bean-inspired recipes? Try this Italian Bean Salad, this Mexican Bean Salad, or this Asian Bean Dip!

SEE ALL OF MY PAISLEY FARM RECIPES HERE

Ingredients Needed To Make This Five Bean Baked Beans

The complete recipe and instructions for these cucumbers are found at the bottom of this post in the printable recipe card. 

• Paisley Farm Five Bean Salad – I used one jar of the Paisley Farms Five Bean Salad, drained.
• Bacon – A few slices of bacon, cooked and crumbled. Bacon adds loads of flavor to these baked beans.
• Ketchup – Ketchup adds a sweet and sour flavor to the beans. 
• Molasses – This typical baked beans ingredient adds a deep sweetness. 
• Brown sugar – Light brown sugar or dark will add more sweetness. 
• Worcestershire sauce – A touch of Worcestershire sauce to complement the sweetness of the molasses and brown sugar. 
• Dijon mustard -A touch of Dijon helps to balance the sweet and savory flavors.
• Seasonings:  I added a touch of paprika and garlic powder for more flavor. 

How To Prepare This Homemade Five Bean Baked Beans Recipe

This bean bake can easily be made in a slow cooker or crock pot for some hands-off cook time. You can also use a cast iron Dutch oven and place it directly on the grill to cook up this classic side while you cook up the rest of your meal.  

First: Preheat the oven to 350 degrees F. 

Second: Spray the bottom of a small casserole dish with non-stick spray.

Third: In a bowl combine all of the ingredients.

Pour into the prepared dish.

Fourth: Bake this five-bean baked beans casserole uncovered for 20 minutes. 

Fifth: Serve hot.

If you have leftovers of this filling dish let them come to room temperature and then store them in an airtight container in the fridge for up to 5 days. Leftovers are great for lunch the next day. 

Love it? Pin it!

Don’t forget where you found this easy baked beans recipe with molasses! Pin it to your favorite Pinterest recipe board before you go!

FAQs

• What kind of Beans are used in Baked Beans? Typically navy beans are used in baked beans. 

• Can I make this recipe on the grill? Yes, you can make this recipe on the grill. Use a cast iron Dutch oven or stainless steel pot. 

• Can I make this recipe vegetarian? Yes, you absolutely can make this recipe vegetarian. Eliminate the bacon and add some smoked paprika or liquid smoke to replace the flavor. Make sure the Worcestershire sauce is vegetarian if you are serving this to vegetarians. 

• How long can I store baked beans? You can store baked beans for 3-5 days in the fridge. 

• Can I freeze baked beans? Yes, put them in an airtight container and freeze them for up to 3 months. 

• How to serve baked beans: Baked beans can be eaten as a side dish alongside your favorite meal or as a main dish. 

 Substitutions and Variations

• Use homemade or store-bought barbeque sauce if you don’t have ketchup, brown sugar, or molasses. 

• Stir in a touch of apple cider vinegar to increase the level of sweetness.

• Mix in dry mustard, chili powder, a little salt, and black pepper for added flavor.

• Make it vegetarian and use vegetarian ground beef or mix in some crumbled tempeh.

Tips & Tricks

• Use a large skillet and cook this great recipe on medium heat until heated through if you don’t have a Dutch oven or crock pot. A baking dish in the oven is also a good option. 

• Keep the bacon grease to use in another meal. 

• With the addition of ground beef, this bean recipe turns into a great meal for a family dinner.

  REASONS TO LOVE PAISLEY FARM FIVE BEAN SALAD

  Paisley Farm Five Bean Salad is low-calorie, healthy, dairy-free, gluten-free, and has plant-based protein, too, containing one of the top plant-based protein sources, chickpeas (garbanzo beans.)  The salad contains a blend of green, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers. They have a sweet pickled taste straight from the jar.

  

Where to Get Paisley Farm Products

You can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

There’s nothing quite like the 4th of July celebrations, unfortunately, they only come once a year but this best-baked beans recipe makes the ideal side dish year-round. 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Five Bean Baked Beans

This recipe for Five Bean Baked Beans couldn’t be easier. Using a jar of Paisley Farms Five Bean salad chock full of a variety of beans like green, kidney, wax, and pinto as well as garbanzo beans makes for a hearty and plant-protein-rich side dish that comes together in one bowl in about 20 minutes. 

Course Side Dish

Cuisine American

Keyword 5 Bean Baked Beans, best, easy, Five Bean Baked Beans, Five Bean Baked Beans Casserole, Homemade Five Bean Baked Beans Recipe, with bacon, with molasses

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 349kcal

Author Michaela Kenkel

Equipment

• AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue

Ingredients

• 1 24 ounce jar Paisley Farm Five Bean Salad, drained
• 4 slices of Bacon cooked and crumbled
• ⅓ cup Ketchup
• 2 Tablespoons Molasses
• 1 Tablespoon Brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ¼ teaspoon Paprika
• ¼ teaspoon Garlic powder

Instructions

• Preheat the oven to 350 degrees F. 
• Spray the bottom of a small casserole dish with non-stick spray.
• In a bowl combine all of the ingredients together, pour into the prepared dish and bake uncovered for 20 minutes. 
• Serve hot.

Notes

Can be made in the crockpot, on the stovetop or on your grill in a cast iron Dutch oven. 

Nutrition

Serving: 1 | Calories: 349kcal | Carbohydrates: 50g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 728mg | Fiber: 5g | Sugar: 38g

The post Five Bean Baked Beans appeared first on An Affair from the Heart.

Can you feel it? Spring has sprung.  One of my favorite things about the warmer weather is firing up the gas grill and cooking up this Italian sausage recipe. I do have to say that these Sweet Italian Sausages with Peppers & Onions totally hits the spot!

It makes a quick dinner, too. While the sausages are on the grill you can make the onions and peppers in a skillet in the house or right on the grill, like we did here. A grill basket works nicely for this, too. Anyway, you make them I hope you enjoy them as much as we do. We find it makes for an easy weeknight meal or even a weekend barbeque. 

If you are looking for other quick and easy grilling ideas, try one of these recipes: Sweet and Sticky Grilled Chicken, Grilled Polish Sausage and Sauerkraut, or this recipe for Sweet Heat Grilled Shrimp Skewers.

This post is sponsored by Paisley Farm Foods, but my love of their products and my opinions are all my own!

Paisley Farm Five Bean Salad

My friends at Paisley Farm Foods and I are on the same page when it comes to bringing you fantastic-tasting homecooked meals, without the fuss. Foods that you can feel good about feeding your family. 

This Italian Sausage recipe comes together quickly, and so does a delicious and nutritious side of Paisley Farm Five Bean Salad! Simply open a jar, pour it into a bowl, and serve.  It is my go-to side dish and delicious year-round but during grilling season? It’s even better!

Ingredients Needed to make Grilled Italian Sausages With Peppers and Onions

Sweet Italian Sausages – Or choose a mild Italian Sausage or a hot Italian sausage instead of a sweet sausage if you want to spice things up a bit!

Bell Peppers– I like to use red, yellow, and green bell peppers which you can sometimes find at the grocery store called ‘stop light’ peppers, sliced. Any combination of peppers will work, however. This time I even tossed in some orange bell peppers, too. 

Yellow onion – I like to use a sweet yellow onion, sliced but any kind of onion will work. Onion wedges will also work if you prefer bigger chunks of onion. 

Olive Oil – I prefer to use extra virgin olive oil, but any olive oil is good. 

Tony Chachere’s Seasoning – This Creole seasoning adds tons of flavor but you can substitute a different seasoning blend like Italian, or Cajun, or make your own with a combination of spices.  

Oregano – I used dried oregano, but if you have fresh on hand, that will also work. Fresh basil makes for a good substitute. 

How to Make Grilled Italian Sausages and Peppers

Begin by cooking your Italian Sausages. Preheat the grill to high heat or about 450 degrees F. Place the sausages directly on preheated grill grates, close the lid, and cook for about 5 or 6 minutes on each side or until the internal temperature of the sausage reaches 165 degrees F.

When the sausages are about halfway cooked, cook your peppers and onions.

First, Coat a large cast-iron skillet with oil and heat over medium heat either on your stovetop or your grill.  

Next, Add the bell peppers and onions and saute until they become tender. You can give this process more or less time depending on your preference. 

Then, Sprinkle with Tony Chachere’s and oregano, and toss to evenly season.

Place grilled Sweet Italian Grilled Sausages in hoagie rolls or hot dog buns. Top with peppers and onions.

Serve hot with Paisley Farm Five Bean Salad on the side. 

This sausage and peppers recipe will keep in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months. Defrost in the fridge overnight and heat in the oven, over the stove, or in the microwave. 

Love it? Pin it!

If you love this peppers and onions recipe for Italian sausages, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

What to serve with Italian sausage peppers and onions? 

These Italian sausages with peppers and onions go well with anything but I like to serve them with Paisley Farm Five Bean Salad. Want to get clever with your Bean Salad? Dress it up into one of these recipes: Italian Bean Salad, Mexican Bean Salad, Creamy Italian Four Bean Pasta Salad, or this Five Bean Ham & Rice Salad.

Any number of side dishes or salads would go nicely with these sausages and peppers.

FAQs About This Meal 

• What do Italians eat sausage and peppers with? Sausage and peppers are considered Italian street food most likely served with an Italian roll or sandwich bread. 

• What to serve sausage peppers and onions over? Sausage peppers and onions can be eaten over buns, rice, or pasta. Brioche buns would complement the flavors well.  

• Do they eat sausage and peppers in Italy? Yes, Italians do eat sausage and peppers. It is considered street food in Italy. 

SUBSTITUTIONS:

• Any kind of sausage can be used whether it be spicy Italian sausages, chicken sausages, or turkey sausages.  

• Instead of a trio of bell peppers use just red bell pepper, just green bell pepper, or yellow bell pepper. 

• Drizzle some marinara sauce over the top. (grab a napkin!)

• Make these peppers and onions in a disposable aluminum pan for easy cleanup! Great for camping.

• Prepare this recipe as a skillet meal, slicing the sausages and tossing them with the peppers and onions. Add cubed potatoes if you like.

Tips & Tricks

• Instead of placing the onions and peppers directly in the oil-coated pan, you can place them in a large bowl and coat them with a bit of olive oil before placing them in the pan. 

• Foil packs using folded aluminum foil are another way to cook peppers and onions if you prefer to cook them with indirect heat. 

• If you don’t have an outdoor grill you can cook the Italian Sausages, peppers, and onions in a cast iron pan or a frying pan on the stove.

   

REASONS TO LOVE PAISLEY FARM FIVE BEAN SALAD

Paisley Farm Five Bean Salad is low-calorie, healthy, dairy-free, gluten-free, and has plant-based protein, too, containing one of the top plant-based protein sources, chickpeas (garbanzo beans.)  The salad contains a blend of green, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers. They have a sweet pickled taste straight from the jar, but that didn’t mean they weren’t fantastic as an additive to chili or a ground beef & noodle skillet meal.

SEE ALL OF MY PAISLEY FARM RECIPES HERE

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

More Ways to Cook Sausage

Here are even more great sausage recipes to love:

• BBQ Smoked Sausage with Kraut (pictured above)
• Tortellini Soup with Sausage & Spinach
• Bucatini with Italian Sausage
• Sausage Cheese Dip
• Smoked Polish Sausage with Sauerkraut
• Mom’s Pork Sausage Meatloaf
• Spicy Tater tot Casserole with Sausage and Mushrooms

This classic combination of sausage, peppers, and onions does not disappoint. I love the fact that I can easily substitute whatever I have on hand or what’s available at the grocery store. Let me know your favorite way to eat Italian sausage and peppers. 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Sweet Italian Sausages with Peppers & Onions

Grilled Italian Sausage with Peppers & Onions served on soft hoagie rolls. Is there anything tastier? A simple, perfect meal!

Course Grilling

Cuisine American

Keyword grilled Italian Sausage, Peppers and Onions, peppers for Italian Sausage, Sweet Italian Sausages with Peppers & Onions

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 314kcal

Author Michaela Kenkel

Equipment

• Paisley Farm Five Bean Salad, 24 oz (Pack of 6)
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black
• Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle, 16.75 Inch x 9.5 Inch, Black
• Char-Broil 4-Burner Cart Style Liquid Propane Gas Grill
• Traeger Pellet Grills Pro Series 780 Pellet Bronze Grill, Smoker

Ingredients

• 6 Sweet Italian Sausages
• 1 of each: red yellow, and green bell peppers, sliced
• 1 large sweet yellow onion sliced
• 2 Tablespoons Olive Oil
• 1 1/2 teaspoons Tony Chachere's Creole Seasoning
• 2 teaspoons dried oregano

Instructions

• Preheat the grill to high heat or about 450 degrees F. Place the sausages directly on preheated grill grates, close the lid, and cook for about 5 or 6 minutes on each side or until the internal temperature of the sausage reaches 165 degrees F. When the sausages are about halfway cooked, cook your peppers and onions.
• Coat a large cast-iron skillet with oil and heat over medium heat either on your stovetop or your grill.  
• Add the bell peppers and onions and saute until they become tender. You can give this process more or less time depending on your preference. Saute peppers and onions until they become tender. (you can give this process more or less time depending on your preference)
• Sprinkle with Tony Chachere’s and oregano, and toss to evenly season.
• Place grilled Sweet Italian Grilled Sausages in hoagie rolls or hot dog buns and top with peppers and onions.
• Serve hot.

Notes

This sausage and peppers recipe will keep in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months. Defrost in the fridge overnight and heat in the oven, over the stove, or in the microwave. 

You can also prepare the Italian Sausages in a skillet on your stovetop instead of the grill.

Nutrition

Serving: 1 | Calories: 314kcal | Carbohydrates: 7g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Cholesterol: 43mg | Sodium: 938mg | Fiber: 1g | Sugar: 3g

This recipe was originally posted on March 23, 2015. It has been updated to improve user experience and reshared on April 26, 2023.

The post Grilled Italian Sausages with Peppers & Onions appeared first on An Affair from the Heart.