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Loaded Cauliflower Casserole

Michaela Kenkel — Tue, 17 Mar 2026 14:36:49 +0000

If you love a loaded baked potato, just wait until you try this Loaded Cauliflower Casserole. It has everything we crave in those classic steakhouse potatoes — crispy bacon, melty cheddar cheese, tangy sour cream, and green onions — all baked together with tender cauliflower in one irresistibly creamy dish.

This cheesy loaded cauliflower casserole is the kind of recipe that proves cauliflower can absolutely steal the show. It’s hearty enough to enjoy as a low-carb main dish, but also makes an incredible side dish for weeknight dinners, holiday meals, potlucks, or Sunday family supper.

The best part? It comes together fast. With just a handful of ingredients and about 35 minutes from start to finish, you’ll have a warm, bubbling casserole on the table that serves 8–10 as a side dish.

If you’re looking for an easy, low-carb cauliflower casserole recipe that tastes like comfort food, this one is about to become a favorite.

I have loved this recipe since the moment I first made it. It’s been on my website since 2018, and we have enjoyed it countless times ever since. I have been wanting to give it a little zhuzh to bring it up front in my recipes repertoire. It’s the perfect time too – Easter is coming, and it’s amazing with ham, and before you know it, gardens and farmer’s markets will be boasting fresh cauliflower!

Cheesy Loaded Cauliflower Casserole

This casserole brings all the comfort of a loaded baked potato but swaps in cauliflower for a lighter, lower-carb twist that still feels indulgent. The cauliflower turns perfectly tender while soaking up all that creamy sour cream, smoky bacon, and melted cheddar. It’s simple enough for everyday dinners but also special enough to appear on a holiday table next to ham, turkey, or roast beef.

Another thing to love is how versatile it is. Serve it as a hearty vegetable side dish, or enjoy a big scoop as a satisfying meal on its own. Either way, it’s the kind of dish that disappears quickly once it hits the table.

Ingredients in Loaded Cauliflower Casserole Bake

Cauliflower – The star of the dish. Once steamed until tender, cauliflower becomes the perfect base for soaking up all the creamy, cheesy flavors.
Sour Cream – Adds rich creaminess and a slight tang that balances the bacon and cheese beautifully.
Cheddar Cheese – Sharp cheddar gives this casserole that classic loaded potato flavor. It melts beautifully and creates the cheesy topping everyone loves.
Scallions – Fresh scallions add color and a mild onion flavor that brightens the entire casserole.
Bacon – Crispy bacon brings smoky, salty goodness that makes this dish truly taste like a loaded baked potato.
Salt – Enhances the flavor of the cauliflower and balances the richness of the dish.
Fresh Cracked Pepper – Adds a little warmth and depth without overpowering the other ingredients.

Easy Substitutions

Greek yogurt can be swapped for sour cream if you prefer. Or use half sour crem and half cram cheese.
Colby Jack or Monterey Jack cheese can replace cheddar.
Turkey bacon works well if you want a lighter option, or leave the bacon out to make it vegetarian.

How to Make Loaded Cauliflower Casserole

Preheat your oven to 350°F and spray a casserole dish with non-stick cooking spray.

Steam the cauliflower pieces until they are just tender, but not mushy.

In a large bowl combine the steamed cauliflower, sour cream, half of the bacon, half of the scallions, half of the cheddar cheese, salt, and pepper. Stir gently until everything is evenly coated.

Transfer the mixture into the prepared casserole dish and sprinkle the remaining cheese over the top.

Bake for 18–20 minutes, or until the casserole is heated through and the cheese is melted.

Remove from the oven and top with the remaining bacon and scallions. Serve hot.

Make Ahead Option

This casserole can easily be assembled ahead of time. Simply prepare the cauliflower mixture and place it in the casserole dish. Cover and refrigerate for up to 24 hours before baking.

When ready to cook, bake as directed, adding a few extra minutes if it’s coming straight from the refrigerator.

Storage Instructions

Leftover Loaded Cauliflower Casserole stores beautifully.

Store leftovers in an airtight container in the refrigerator for 3–4 days.

To reheat, warm portions in the microwave or place the casserole dish back in a 350°F oven until heated through.

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FAQs abut Cauliflower Casserole

Can I use fresh or frozen cauliflower?
Yes! Both work well in this casserole. Fresh cauliflower holds its texture best, but frozen cauliflower is a great shortcut. Just cook it according to the package directions and drain it well so the casserole doesn’t become watery.
Is loaded cauliflower casserole keto?
Yes, this recipe is naturally keto-friendly and low carb. Cauliflower replaces potatoes while still giving you that comforting loaded baked potato flavor thanks to the cheddar cheese, bacon, and sour cream.
Can this be served as a main dish?
Absolutely. While it’s often served as a side dish, the bacon, cheese, and sour cream make it hearty enough to enjoy as a simple meal on its own.
What main dishes pair well with loaded cauliflower casserole?
This casserole pairs well with many classic dinners like baked ham, roast chicken, steak, pork chops, or meatloaf. It’s also a great addition to holiday meals like Thanksgiving, Christmas, or Easter.
Can I make loaded cauliflower casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours ahead, cover, and refrigerate. When ready to bake, add a few extra minutes of cooking time if it’s coming straight from the fridge.
How do I keep cauliflower casserole from getting watery?
Steam the cauliflower just until tender and make sure it’s well drained before mixing it with the other ingredients. If using frozen cauliflower, thaw it first and remove any excess moisture.

More Recipes that Use Cauliflower

When it comes to casseroles with cauliflower, you can’t go wrong with this loaded cauliflower casserole, but be sure to take a peek at my Cauliflower and Carrot Gratin, pictured above, my Cauliflower Mash, Cauliflower Fried Rice, and Oven Roasted Cauliflower. If it’s cool, crisp cauliflower you crave, these salads are sure to get your attention: Caulifower & Pea Salad, Greek Cauliflower Rice Salad with Brussels Sprouts, Marinated Vegetables, and this Italian Raw Veggie Salad.

Whether you’re serving it alongside a holiday ham, bringing it to a potluck, or enjoying it as a cozy weeknight dinner, this Loaded Cauliflower Casserole is proof that cauliflower can absolutely be the star of the table.

With crispy bacon, creamy sour cream, and plenty of melty cheddar cheese, it’s everything we love about loaded baked potatoes — just in a delicious, low-carb casserole.

One bite and you might just find yourself saying you’re officially on Team Cauliflower.

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Loaded Cauliflower Casserole

Loaded baked potato meets cauliflower – baked in this super easy, extra delicious low carb, keto friendly casserole!

Course Casserole

Cuisine American

Keyword bacon, casserole, cauliflower, cheese, keto, Loaded Cauliflower Casserole, Low carb, sour cream

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 269kcal

Author Michaela Kenkel

Ingredients

1 large head cauliflower cut into pieces, about 5 cups
1 cup sour cream
2 cups shredded cheddar cheese divided
3 green onions (scallions) thinly sliced, divided
6 slices bacon cooked and crumbled, divided
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper

Instructions

Preheat oven to 350 degrees, spray casserole dish with non-stick cooking spray.
Steam cauliflower until just tender.
Place cauliflower, sour cream, half of bacon, half of scallions, half of cheese in a bowl and salt and pepper. Stir to combine. Transfer to casserole dish, sprinkle with other half of cheese.
Bake for 18-20 minutes or until heated though. Top with remaining cheese and scallions and serve hot.

Video

Notes

Make Ahead Option

This casserole can easily be assembled ahead of time. Simply prepare the cauliflower mixture and place it in the casserole dish. Cover and refrigerate for up to 24 hours before baking.

When ready to cook, bake as directed, adding a few extra minutes if it’s coming straight from the refrigerator.

Storage Instructions

Leftover Loaded Cauliflower Casserole stores beautifully.

Store leftovers in an airtight container in the refrigerator for 3–4 days.

To reheat, warm portions in the microwave or place the casserole dish back in a 350°F oven until heated through.

Nutrition

This recipe was orginally posted on April 15, 2018. It has been updated to improve user experieince and reshared on March 17, 2026.

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Marinated Mushroom Bruschetta

Michaela Kenkel — Mon, 15 Dec 2025 16:51:27 +0000

For the mushroom lover! Marinated Mushroom Bruschetta is a simple yet elegant appetizer flavors of earthy mushrooms, creamy goat cheese, toasted walnuts, and crisp sourdough. The briny tang from the marinated mushrooms blends beautifully with the rich, warm toast and the soft bite of goat cheese. Every layer adds something different, savory, bright, creamy, crisp, and together they create a flavor that feels both rustic and elevated.

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.

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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.

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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

Cook Time 5

Servings 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

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Cowboy Corn Casserole

Michaela Kenkel — Mon, 24 Nov 2025 16:01:25 +0000

This Cowboy Corn Casserole is creamy, buttery, and golden on top, with bursts of sweet corn and zesty Cowboy Caviar in every bite. It’s comforting, colorful, and full of flavor, perfect for family dinners, potlucks, or anytime you want a side that disappears fast. One bite and you’ll see why this casserole is about to become a new favorite!

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?
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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

Cook Time 50

Servings 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

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

Mexican Hamburgers

Michaela Kenkel — Wed, 11 Jun 2025 15:08:10 +0000

If your grill is fired up for the summer, these Mexican Hamburgers are just the kind of burger to add to your lineup. They’re big, bold, and loaded with flavor. Everything a backyard burger should be.

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.

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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.

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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

Cook Time 15

Servings servings

Calories 354kcal

Equipment

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

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

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

No Peek Pork Chops and Rice

Michaela Kenkel — Fri, 25 Apr 2025 14:44:38 +0000

Looking for a simple comfort meal with minimal fuss? These No Peek Pork Chops and Rice combine tender pork chops with flavorful rice in one pan for an easy dinner that’s perfect for busy weeknights.

If you are looking for a comforting and easy dinner recipe idea, I have you covered right here with these deliciously tender baked pork chops and rice. I have been making pork chops this way since my kids were little, and it’s always been a family favorite dinner. Thick cut pork chops, seared in melted butter, then baked with a savory mushroom sauce over rice for a one pot meal that the whole family will love.

This post is sponsored by Iowa Pork but my opinions and my lifelong love of pork recipes and Iowa Pork is all my own.

No Peek Pork Chops and Rice

This no peek pork chop casserole is pure comfort food that comes together with simple ingredients from your pantry. The beauty lies in the hands-off cooking process—after a quick sear, everything cooks together in the oven without needing to check on it. Less dishes and less fuss make this perfect for busy nights!

If you love these no fuss pork chops, you are sure to love my recipe for Pork Roast and Gravy and this amazing Cream of Bacon Soup!

Pork Chops and Rice Recipe

This pork chops and rice in the oven dish has become one of my family favorites. The combination of onion soup mix, cream of mushroom soup, and white rice creates the perfect base for juicy boneless pork chops. Everything cooks together, allowing the rice to absorb all those delicious flavors while the pork chops become fork-tender on top.

The “no peek” technique is key—covering the dish tightly and resisting the urge to check on it during cooking ensures perfectly tender pork and fluffy rice every time.

Pork Chop, Mushroom, and Rice Bake Ingredients

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

Boneless pork chops – Thicker cut chops work best to maintain a nice texture.
Butter – Creates a rich base for searing and adds flavor to the rice and the gravy.
Chicken broth – Adds moisture and flavor; beef broth works too.
Mushrooms – White, cremini, or portabella add an earthy flavor.
Onion soup mix – Provides instant flavor; Lipton onion soup mix is what I use.
Cream of mushroom soup – Creates a creamy sauce.
Jasmine rice – Uncooked rice that cooks in the oven; minute rice or long-grain rice work as substitutes.
Fresh parsley – Optional garnish for freshness.

Keep reading for tips and tricks about this easy pork chop and rice recipe!

How to Make No Peek Pork Chops and Rice

This recipe comes together quickly, and the oven does most of the work! Some recipes don’t require the searing portion that my recipe uses, but I promise you, it’s worth the extra 10 minutes to sear in those juices, and the flavor it gives your gravy and rice is out of this world!

Preheat your oven to 350°F. Melt butter in a cast iron skillet over medium-high heat, then season pork chops with salt and pepper. Sear the pork chops on both sides until golden.

Remove the pork chops and deglaze the pan with chicken broth, scraping up the brown bits. Add mushrooms, onion soup mix, and cream of mushroom soup, stirring until combined.

Remove half of the liquid and set aside. Stir the uncooked rice into the remaining liquid in the pan.

Place the seared pork chops on top of the rice mixture and pour the reserved liquid over the chops. Cover tightly with foil or a lid.

Bake for 45 minutes without peeking! The internal temperature of the pork chops should reach 145°F.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Love it? Pin it!

If you love this No Peek Pork Chops and Rice Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Instead of jasmine rice, try minute rice or wild rice
Bone-in pork chops can replace boneless pork chops
To make this completely from scratch, make your own Cream of Mushroom Soup and Onion Soup Mix

FAQs about No Peek Pork Chops and Rice

What vegetable goes best with pork chops and rice? Asparagus, green beans, roasted Brussels sprouts, sweet corn, or a simple side salad all pair perfectly with this comforting dish.
I don’t have a cast-iron skillet, can I still make this recipe? Of course! Follow the same instructions, but put the ingredients into a 9×13 baking dish before placing it in the oven.
Can I make this recipe ahead of time? Yes! You can prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready to cook, add an extra 10-15 minutes to the baking time since you’re starting with cold ingredients.
How do I know when the pork chops are done? The safest way is to use a meat thermometer – pork chops are done when they reach an internal temperature of 145°F. If you don’t have a thermometer, cut into the thickest part of a chop; it should be slightly pink in the center, and the juices should run clear.

Internal Temperature of Pork

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to try. Different cuts require different cooking techniques and internal cooking temperatures, too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

Iowa Pork suggests checking doneness properly, using a digital cooking thermometer to measure
the temperature at the thickest part of the cut without touching any bone. Once you have reached the
desired internal temperature, remove from heat and let it rest for three minutes.

Tips & Tricks

Use boneless chops that are at least 1-inch thick for best results
Don’t skip searing the pork chops—this adds tremendous flavor
Seal your baking dish tightly to trap steam for perfectly cooked rice
For picky eaters, you can omit the mushrooms
This recipe is perfect for busy weeknights when time is limited, but pretty enough for a dinner party

The Love of Pork

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up, we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my kids. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

More Pork Recipes to Love

If you love this pork chop and rice casserole, I know you will love my Baked Pork Chops With Stuffing pictured above and my viral Dr. Pepper Pork Ribs recipe. Grilling season is upon us, and you won’t want to miss the opportunity to make my Double Smoked Glazed Ham and my perfectly Smoked Pork Loin. Nobody can refuse these Meat Lovers Baked Beans filled with bacon and bratwurst, and of course, lazy weekend mornings always call for Homemade Biscuits and Sausage Gravy!

If easy recipes are your jam, I have an entire section dedicated to them here on my website. Check out my easy meals

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

This No Peek Pork Chops and Rice is the ultimate comfort food! With just one pan and pantry staples, you’ll have a hearty meal the whole family will love. The combination of tender pork chops and flavorful rice creates a satisfying dinner perfect for any night of the week.

LIKE THIS RECIPE?
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No Peek Pork Chops and Rice Bake

Need a simple dinner idea? Try these No Peek Pork Chops and Rice! Tender pork chops over creamy mushroom rice, all in one pan with minimal effort. The "no peek" method ensures perfectly cooked results every time!

Course Pork

Cuisine American

Keyword casserole, easy, Jasmine rice, mushrooms, pork chops, rice dish

Prep Time 10

Cook Time 45

Servings servings

Calories 600kcal

Equipment

Ingredients

4 thick cut boneless center cut pork chops about 2 pounds total
1 stick ½ cup butter
Salt and Pepper
2 cups chicken stock
6 ounces white or portabella mushrooms chopped
1 packet onion soup mix
2 10.25 ounce cans of cream of mushroom soup
2 cups Jasmine rice uncooked
Fresh parsley for garnish if desired

Instructions

Preheat the oven to 350 degrees F.
In a large cast iron skillet over medium-high heat, melt the stick of butter. Place the pork chops in the pan and sear them on each side.
Remove the pork chops and deglaze the pan with the chicken stock, scraping up any of the little brown bits from searing the chops. Add in mushrooms, onion soup and cream of mushroom soup, stir until combined.
Remove about ½ of the liquid, stir the rice into the pan, place the pork chops back into the skillet, and pour the reserved liquid over the pork chops. Cover with a lid or foil and place in the oven to bake for about 45 minutes. Check the internal temperature of the pork chops, they should be 145 degrees F.
Serve hot from the pan.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.

Nutrition

The post No Peek Pork Chops and Rice appeared first on An Affair from the Heart.

Air Fryer Toasted Ravioli

Michaela Kenkel — Thu, 20 Mar 2025 16:11:36 +0000

Toasted Ravioli done light in your air fryer. One of our favorite appetizers, made with store-purchased ravioli filled with meat, cheese, or both, air “fried” and served with marinara sauce and a dusting of parmesan cheese. Air Fryer Toasted Ravioli brings that beloved restaurant appetizer right into your kitchen. Prepared in your air fryer, with no grease and hardly any fuss.

“So, how many do we each get?” Sounds like a weird question, right? Well, not in our family. Fried Ravioli is my youngest daughter’s favorite appetizer. The second the plate gets set on the table, she scans the table with her eyes, mentally counting who is there. She looks at the plate and divides the number of ravioli on the plate by the number of people present at the table. Then she produces the number. Sometimes down to a fraction of a breaded ravioli. “We all get 2.75 ravioli a piece.” Best thing you can do? Tell her you only want one and she can have the other. Watch her face light up.

Air Fryer Toasted Ravioli

Toasted ravioli is a classic appetizer, and making it in the air fryer is a game-changer. Originating in St. Louis, toasted ravioli is typically deep-fried, but this healthier version uses less oil and still delivers the perfect crispy coating. Whether you’re looking for a quick game day snack, a delicious appetizer for a party, or a fun family dinner, this air fryer toasted ravioli recipe is sure to be a hit.

If you love this appetizer recipe, you are sure to love these too: Homemade Baked Potato Chips, Jalapeño Popper Pigs in a Blanket and these Bacon Cheeseburger Meatballs! And if Ravioli is your thing – you have got to give my Slow Cooker Ravioli Lasagna a try!

Air Fryer Ravioli

Air fryer ravioli is one of those easy air fryer recipes that you’ll find yourself making over and over again. It’s made with store-bought refrigerated ravioli, an egg mixture, and a seasoned breadcrumb mixture. Whether you choose cheese ravioli or meat-filled ravioli, the crispy coating and cheesy center make this an amazing appetizer. Serve with Homemade Marinara Sauce or store-bought.

Why You’ll Love This Recipe

It’s a healthier version of the classic deep-fried ravioli and it’s quick and easy to make with only a handful of ingredients. It’s perfect for a starter to a homemade Italian meal, great for a holiday buffets table, game day or even a light meal with a salad on the side.

Ingredients in Air Fryer Toasted Ravioli

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

Refrigerated Ravioli: Use cheese or meat-filled ravioli. Fresh ravioli works best, but frozen ravioli can be used if steamed first.
Italian Bread Crumbs: Adds the perfect balance of flavor. Panko breadcrumbs can be used for an extra crispy coating.
Parmesan Cheese: Adds a rich, salty flavor to the breadcrumb mixture.
Eggs: Create the egg wash to help the breading stick.
Garlic Salt: Adds a touch of extra flavor.
Marinara Sauce: For dipping. You can also use pesto sauce or ranch dressing.
Fresh Parsley: Optional, for garnish.

How to Make Air Fryer Toasted Ravioli

This recipe comes together quickly and makes a perfect appetizer for any occasion.

Microwave a medium-sized bowl of water until boiling. Add ravioli and steam for 5 minutes. Drain well.

In a shallow dish, combine the bread crumbs, 1/2 cup of Parmesan cheese, and garlic salt. In another small bowl, beat the eggs to create the egg mixture.

Dip the ravioli in the egg wash, then press into the breadcrumb mixture to coat both sides.

Place the coated ravioli in a single layer in the air fryer basket. Lightly spray with olive oil spray to help create a crispy coating.

Set the air fryer to 350 degrees F and cook for 9 minutes until the ravioli are golden brown.

Remove from the air fryer with a slotted spoon and serve hot with marinara sauce, sprinkled with the remaining Parmesan cheese.

Love It? Pin It!

If you love this air fryer toasted ravioli recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

When it comes to making substitutions, you can easily customize this recipe.

Vegetarian Option: Use cheese ravioli and skip any meat-filled varieties to make vegetarian air fryer ravioli.
Oven Method: If you don’t have an air fryer, bake the ravioli at 400 degrees F for 15-18 minutes on a baking sheet.
Breadcrumbs: If you can’t find Italian breadcrumbs, use plain and add Italian seasoning.

FAQs about Air Fryer Toasted Ravioli

What temperature do you cook toasted ravioli in an air fryer? Set the air fryer to 350 degrees F and cook for 9 minutes.
Can I make these ahead of time? Yes! Bread the ravioli and store them in an airtight container in the refrigerator for up to 24 hours before cooking.
Can I freeze air fryer toasted ravioli? Yes, freeze the breaded ravioli in an airtight container. Cook from frozen, adding 2-3 minutes to the cooking time.

Tips & Tricks

Lay ravioli in a single layer to ensure even cooking.
Lightly spray with olive oil for a crispy coating.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for 2-3 minutes.

More Air Fryer Recipes to Love

If you enjoyed this crispy ravioli recipe, you are sure to love these easy air fryer appetizers: Air Fryer Edamame, and Air Fryer Mozzarella Sticks, copycat Hooter’s chicken wings, air fryer zucchini fries, and these easy air fryer wonton chips, too!

Quick air fryer meals are a must for busy families! We love this air fryer chicken fried steak, and serving these air fryer sweet & sour brussels sprouts over rice for a yummy meatless meal. Air fryer garlic bread, makes a great addition to any meal, as do these air fryer southwestern egg rolls. I love to make bacon in the air fryer for BLTs, and these air fryer turkey meatballs get rave reviews every time!

Don’t forget to finish off the meal with something sweet! Check out these easy air fryer desserts: my air fryer biscuit donuts make the perfect treat as do this air fryer fried ice cream, and churro apple pie bombs.

Find all of my air fryer recipes here.

This air fryer toasted ravioli is a healthier version of a classic appetizer that delivers a crispy, golden brown coating and is perfect for any occasion. Whether it’s game day or family dinner, this recipe is a crowd-pleaser. Enjoy them hot with your favorite marinara sauce or ranch dressing and savor every crispy bite!

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

Air Fryer Toasted Ravioli

Toasted Ravioli done light in your air fryer. One of our favorite appetizers, made with store purchased ravioli filled with meat, cheese, or both, air “fried” and served with marinara sauce and a dusting of parmesan cheese.

Course Appetizers & Snacks

Cuisine Italian/American

Keyword Air Fryer, Air Fryer Toasted Ravioli, ravioli

Prep Time 15

Cook Time 9

Total Time 24

Servings

Calories 79kcal

Author Michaela Kenkel

Ingredients

1 (10 ounce) package refrigerated ravioli
1 cup Italian Seasoned Bread Crumbs
3 eggs beaten
1/2 teaspoon garlic salt
3/4 cup Parmesan cheese divided
Marinara and fresh parsley for serving

Instructions

Microwave a medium sized bowl water until boiling. Drop ravioli in for about 5 minutes. Drain.
In a bowl combine bread crumbs with 1/2 cup or Parmesan cheese. I gave the shredded cheese a bit of a rough chop.
Beat eggs in a small bowl with the garlic salt.
Dip ravioli in egg then press into bread crumbs, coating both sides.
Fill the basket of your air fryer with a single layer of ravioli.
Set to 350 degrees and 9 minutes.
Remove from fryer and serve hot with marinara for dipping, with a nice dusting of fresh parsley and shredded Parmesan cheese.

Video

Nutrition

This recipe was originally posted on December 5, 2018, in partnership with Hamilton Beach. I have updated the post to improve user experience and reshared it on March 20, 2025.

The post Air Fryer Toasted Ravioli appeared first on An Affair from the Heart.

Chicken and Cowboy Caviar Taquitos

Michaela Kenkel — Mon, 03 Feb 2025 16:02:46 +0000

Get ready to elevate your Super Bowl spread with these mouthwatering Chicken and 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.

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

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!

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

Cook Time 20

Servings 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

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

Pad Thai Wonderpot Recipe (One Pot Pad Thai)

Michaela Kenkel — Wed, 22 Jan 2025 16:59:36 +0000

This Pad Thai recipe cooks all in one pot and makes the most marvelous meal in less than 30 minutes! Our wonder pot pad Thai combines tender shrimp, fresh vegetables, and perfectly cooked noodles in a savory-sweet sauce. With minimal prep and cleanup, this easy pad Thai is perfect for busy weeknights when you crave Thai food.

I would venture a guess that 8 out of 10 times that we decide to Door Dash dinner, it’s Thai food. It’s one of my favorites, and some days I just can’t stop thinking about it! Those are the days that I talk myself out of cooking all together and let myself let someone else do the cooking that night. But when I am feeling like making Thai at home, this easy recipe is the one I reach for.

Why You’ll Love This One-Pot Pad Thai Dish

This pad thai wonderpot recipe transforms a beloved street food into an effortless home-cooked meal. Traditional pad Thai can be intimidating with its multiple steps and ingredients, but this version simplifies everything while maintaining authentic flavors. The beauty of this one-pot meal is that everything cooks together, allowing the noodles to absorb all the delicious sauce while the vegetables and shrimp steam to perfection.

If you love this easy pad thai, you’ll also enjoy our Thai Chicken Noodle Soup, Thai Shrimp and Noodle Salad, Thai Chicken Bowls, or Ginger Basil Garlic Fried Rice.

What is Pad Thai?

Pad Thai is Thailand’s beloved noodle dish that perfectly balances sweet, sour, and savory flavors through its combination of rice noodles, proteins, bean sprouts, and a complex sauce made with tamarind, fish sauce, and palm sugar. While traditional pad Thai remains a street food favorite, getting authentic ingredients or finding time for multiple cooking steps can be challenging. That’s where this simplified wonder pot version shines – it captures the essence of pad Thai’s flavors while using easy-to-find ingredients and a streamlined one-pot cooking method that makes this classic accessible for any home cook.

Ingredients for Pad Thai Wonderpot

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

Shrimp– or swap shrimp for chicken breast, or tofu, or skip the protein for a vegan pad Thai.
Peanuts and cilantro – for topping.
Fresh vegetables – onions, bell peppers, shredded carrots, bean sprouts. Add broccoli spears or sweet potato for extra nutrition
Green onions (scallions)

Linguine pasta – or use rice noodles instead of linguine for a traditional version
Chicken or vegetable stock
Aromatics (garlic, ginger paste)
Sauce ingredients – soy sauce, peanut butter, sesame oil, lime juice, curry paste, honey. Add a little Sriracha for extra spice.

How to Make the Best Pad Thai Wonderpot

This delightful mix of textures and flavors comes together in a single pot, making it perfect for novice and experienced cooks. The secret lies in the pad Thai sauce, which combines soy sauce, peanut butter, honey, and lime juice for that perfect balance of salty, sweet, and tangy flavors that pad Thai is famous for.

Combine stock, pasta, and vegetables in a large pot.

Add sauce ingredients and bring to a boil

Add shrimp and bean sprouts near the end of cooking

Store leftovers in an airtight container for up to 3 days. While this dish is best enjoyed fresh, you can reheat it gently with a splash of water to restore moisture.

Love it? Pin it!

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

FAQs about Pad Thai Wonderpot

Can I make this ahead of time? Best served fresh, but can be made up to 2 hours ahead. Add some more stock to reheat.
Is this spicy? The recipe is mild, but you can adjust the heat level easily by adding more red pepper flakes, or even some Sriracha.
Can I use other noodles? Yes, any long pasta or rice noodles work well.
How do I make this vegetarian? Simply omit the shrimp and use vegetable stock.

Tips & Tricks

Don’t overcook the noodles – they should be al dente.
Stir occasionally to prevent sticking.
Prep all ingredients before starting.
Add bean sprouts at the end to maintain crunch.

More Recipes to Love

If you love a good one pot meal, you are sure to love my Italian Wonderpot recipe (pictured above) too! I have many one pan meals here on my site, like Brussels Sprouts and Potatoes Au Gratin, Creamy One Pan Mushrooms and Bacon, Instant Pot Fettucini, this Sheet Pan Spatchcock Chicken and Vegetables, and more!

This pad Thai wonderpot recipe proves that creating authentic Thai flavors at home doesn’t have to be complicated. With just one pot and 30 minutes, you can enjoy a delicious meal that rivals your favorite Thai restaurant. Serve it topped with extra peanuts, cilantro, and a squeeze of fresh lime for the perfect weeknight dinner.

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Easy Pad Thai Wonderpot Recipe with Shrimp

This pad thai recipe cooks all in one pot and makes the most marvelous meal in less than 30 minutes! Pad Thai Wonderpot Recipe … You need to make it to believe just how easy and delicious it is!

Course Pasta

Cuisine Asian

Keyword 30 minute meal, easy dinner, easy pad thai, one pot, Pad Thai, wonder pot, wonderpot

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 272kcal

Author Michaela Kenkel

Ingredients

1 (12 ounce) linguine pasta
1 (32 ounce) chicken or vegetable stock
1 (medium-sized) onion sliced
4 cloves garlic minced
1/2 cup water
1 red bell pepper sliced (about 1- 1 1/2 cups)
1 1/2 cups matchstick carrots
1 Tablespoon ginger paste or the same fresh grated
3 green onion tops (scallions) divided
1 1/2 cup salted roasted peanuts slightly chopped, divided
1 pound shrimp peeled and deveined
1 cup cilantro slightly chopped, divided
1/2- 1 cup mung bean sprouts
2 Tablespoons soy sauce
2 Tablespoons Peanut Butter
1/2 teaspoon red pepper flakes more if your prefer it spicier
1 1/2 Tablespoons honey
1 teaspoon sesame oil
1 1/2 teaspoons red curry paste
2 Tablespoons fresh squeezed lime juice
Fresh lime sliced for serving

Instructions

In a large pot, pour water and chicken stock.
To this add the following: pasta, onion, garlic, bell pepper, carrots, 3/4 of both scallions and cilantro, (reserve some for serving) 1 cup of peanuts, (reserve rest for serving) soy sauce, peanut butter, red pepper flakes, honey, sesame oil, curry paste and lime juice.
Place lid on pot and turn on high. Let it come to a boil, give it a stir, and reduce to a simmer.
Cover and cook for about 6 minutes.
(stir every couple minutes, so nothing sticks.)
Dump in shrimp and bean sprouts, stir and cover, let it cook for about 6 minutes more, until shrimp are steamed, and pasta is cooked.
There will be a small amount of sauce in the bottom.
Serve topped with remaining scallions, cilantro and peanuts, with a lime slice to squeeze if desired.

Video

Notes

If you are adding chicken, make sure it’s sliced nice and thin so it cooks quickly. Rice noodles will cook faster than linguine, so keep that in mine of you sub them.

Store leftovers in an airtight container for up to 3 days. While this dish is best enjoyed fresh, you can reheat it gently with a splash of water to restore moisture.

Nutrition

This recipe was originally posted on March 5, 2014. It was updated to improve user experience and re-shared on January 22, 2025.

The post Pad Thai Wonderpot Recipe (One Pot Pad Thai) appeared first on An Affair from the Heart.

BBQ Bacon Wrapped Water Chestnuts

Michaela Kenkel — Wed, 21 Aug 2024 18:29:16 +0000

Are you looking for the ultimate tailgate or holiday party appetizer? Well, look no further! Sweet, salty, and crunchy, Dorothy’s BBQ Bacon Wrapped Water Chestnuts are delicious! We know you won’t be able to eat just one.

Can you smell that? It’s that wonderful smell that only tailgates can bring. Don’t get me wrong, I love summertime, but I am ready for a good old-fashioned Lincoln Nebraska Husker Tailgate! Today, I am kicking things off with a brand new Dorothy Lynch tailgate recipe that will surely be a winner at your next game day!

These bacon appetizers can be prepared in your oven or on your grill or smoker, making them the perfect watch party or parking lot food. Easy cleanup too – toss the foil and the toothpicks and the dishes are done!

Crunchy water chestnuts, wrapped in smoky, crisp bacon and then slathered in homemade tangy barbecue sauce featuring Nebraska’s own Dorothy Lynch Dressing make for the ultimate snack or appetizer. Dorothy’s Bacon Wrapped Water Chestnuts can be prepared in advance, too, making them one of my favorite hors d’oeuvres.

This recipe is sponsored by Dorothy Lynch Dressing & Condiment. All of the opinions and love of their Nebraska-Made Home Style Dressing & Condiment are my own.

Easy Bacon Wrapped Water Chestnuts

Super easy to prepare, for this classic appetizer all you have to do is combine all the barbecue sauce ingredients and let them simmer. Then you wrap the water chestnuts with the bacon slices and bake them. After the bacon has crisped up you baste the water chestnuts with the barbecue sauce and then bake for a few more minutes until they are piping hot.

If you love this recipe, you are sure to love these bacon appetizers too: Sauerkraut Bacon and Swiss Cheese Ball, Bacon and Cheese Phyllo Wrapped Pickled Asparagus, and these Bacon Wrapped Hot Brussels Sprouts.

Dorothy Lynch BBQ Sauce

Today, can we talk about the magic that making homemade barbecue sauce does for a recipe? Yes, you could just buy the bottle of sauce at the store, but trust me here, homemade is just so much better. This BBQ sauce is not hard to make and I bet you have these basic items on hand in your pantry right now.

Adding Dorothy Lynch Dressing to my barbecue sauce recipe, replacing the ketchup that I normally use is a game-changer. It gives it a whole new sweet and spicy dimension of flavor, and its tomato base is the perfect addition to a homemade barbeque sauce.

Dorothy Lynch Dressing & Condiment

You might be asking me, so why are you turning a condiment into a condiment? I will tell you that Dorothy Lynch Dressing makes so many sauces and seasonings better. I have used it to make homemade taco seasoning and taco sauce, pizza sauce, a ham glaze, glazed cranberry meatballs, and of course, the infamous Sloppy Dorothy Recipe, which became one of my top recipes in less than a month. They are that good.

Ingredients for bacon wrapped water chestnuts

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

To Make the homemade BBQ sauce:

Dorothy Lynch Dressing: I used the Home Style variety to prepare this barbecue sauce.
Brown sugar: I used dark brown sugar but light will also work as will coconut sugar. I just love the molasses flavor in the dark brown sugar.
Honey: Honey adds a sticky, sweet flavor to the sauce.
Soy sauce: I used low sodium soy sauce but regular works too. Or for a gluten-free sauce, use tamari.
Sriracha: Sriracha adds a touch of spice to kick the sauce. If you prefer a milder sauce you can reduce the amount or omit the sriracha.
Worcestershire sauce: Worcestershire adds a depth of umami flavor.
Apple cider vinegar: Apple cider vinegar adds a touch of tanginess and acidity.
Garlic: Fresh minced garlic adds the best garlic flavor but you can use jarred if you’ve run out.
Cornstarch and water: Cornstarch and water help to thicken the sauce.

For the Water Chestnuts:

Water chestnuts: Make sure to pick up canned, whole water chestnuts, not sliced.
Bacon: Thick-cut bacon strips cut into thirds, add a deep, smoky flavor.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this recipe for bacon-wrapped water chestnuts.

How to make this bacon wrapped water chestnut appetizer

This delicious recipe comes together quickly and easily.

Add all of the BBQ sauce ingredients (except the cornstarch and water) to a saucepan over medium heat stirring occasionally, cooking for about 15 minutes.

Whisk cornstarch and water together and whisk into the sauce. Cook for another couple of minutes until the sauce thickens.

Preheat the oven to 425 degrees F and line a cookie sheet or baking dish with aluminum foil or parchment paper. Set aside.

Drain the liquid from the water chestnuts and pat them dry with paper towels.

Wrap a piece of bacon around each water chestnut and secure the little bundle with wooden toothpicks.

Place the bacon-wrapped water chestnuts on the foil-lined baking sheet in a single layer and bake for 10 minutes.

Baste each one with the barbecue sauce and then bake for an additional 10 minutes or until the bacon is crispy and the BBQ sauce has caramelized.

Pour the remaining sauce into a small bowl for dipping.

Once the water chestnuts have come to room temperature, store leftovers in an airtight container for 3-4 days. Reheat in the microwave, air fryer or oven.

Love it? Pin it!

If you love this recipe for bacon-wrapped water chesnuts make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

What is Dorothy Lynch Dressing & Condiment?

Dorothy Lynch got its start in the 1940s at the Legion Club in St. Paul, Nebraska. Dorothy made her homemade dressing for the restaurant, and people fell in love with it. They even brought in their bottles to have them filled with this delicious dressing. These days, the famed dressing is made in a 64,000 square foot plant in Duncan, Nebraska, population 351. Dorothy Lynch is available in Home Style and Light & Lean. Dorothy Lynch contains no MSG, cholesterol, or trans fats and is gluten-free.

Misconceptions about Dorothy Lynch Dressing

Because of its color, people may think Dorothy Lynch will taste like French dressing. Not true. Where most French dressings have an oil base, it has a tomato base. It’s thick and creamy and has a sweet and spicy flavor that everyone can enjoy. It simply tastes homemade. And if you’re from Nebraska, like me, it tastes like home.

Substitutions

If you can’t find thick-cut bacon, any slice of bacon will work.
Instead of sriracha, use your favorite hot sauce or whatever you have on hand.
Use garlic powder if you don’t have any fresh garlic or jarred.

FAQs about these bacon wrapped water chestnuts

What is the best way to eat canned water chestnuts? Canned water chestnuts are very versatile and can be eaten in loads of ways. They can be added to soups, salads, stews, stir-fries, or as in this recipe wrapped with yummy bacon.
Do you need to rinse water chestnuts before cooking? It’s not a bad idea to give the water chestnuts a rinse before using them. Sometimes they are packed in salt so rinsing will help remove some of it.
How long do you cook water chestnuts for? Canned water chestnuts are already cooked so it doesn’t matter how long you cook them, you just need to heat them.
Do you drain canned water chestnuts? Yes, canned water chestnuts should be drained before you add them to your dish.

Tips & Tricks

To ensure the toothpicks don’t burn in the oven, soak them in water for a few minutes.
Use a pastry brush to baste the water chestnuts with the barbecue sauce.
Make a double batch of the barbecue sauce so you can have some on hand in the fridge for another meal.

More Recipes to Love

If you love Dorothy Lynch Dressing, you will also love these entree recipes I have created; Dorothy’s BBQ Pork Chops, Dorothy’s BBQ Little Smokies, and Dorothy’s Bacon and Potato Frittata. Or if you like to use Dorothy Lynch in an appetizer you will love Dorothy’s Hot Taco Dip!

See ALL of my Dorothy Lynch Recipes

Where do I get Dorothy Lynch?

Dorothy Lynch Dressing & Condiment can be purchased at most grocery stores in Nebraska and can be found at select grocery stores west of the Mississippi, including Walmart and Hy-Vee. If you can’t find it there, you can always get your pantry stocked with Dorothy Lynch by shopping Buy Nebraska!

Make sure to follow along with Dorothy Lynch on their website, and their Pinterest, Facebook and Twitter accounts for delicious recipes all year long.

This easy appetizer is bound to be a hit with your gang. What’s not to love about the crunch of the water chestnuts, the smoky bacon flavor, and the sweet and savory flavor of the barbecue sauce?

LIKE THIS RECIPE?
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Dorothy’s BBQ Bacon Wrapped Water Chestnuts

Are you looking for the ultimate tailgate or holiday party appetizer? Well, look no further! Sweet, salty, and crunchy, Dorothy’s Bacon Wrapped Water Chesnuts are delicious! We know you won’t be able to eat just one.

Course Appetizers & Snacks

Cuisine American

Keyword BBQ, hot appetizers, tailgating food, water chestnuts

Prep Time 10

Cook Time 30

Servings servings

Calories 170kcal

Equipment

Ingredients

For the Barbecue Sauce:

1 cup Dorothy Lynch Dressing
1/2 cup dark brown sugar
1/2 cup honey
1 Tablespoon low sodium soy sauce
1/2 teaspoon Sriracha
1/2 Tablespoon Worcestershire sauce
1 Tablespoon apple cider vinegar
2 cloves garlic minced
2 Tablespoons cornstarch
2 Tablespoons water

For the Water Chestnuts:

2 8 ounce cans whole water chestnuts
1 12 ounce package of thick cut bacon each piece cut into thirds

Instructions

Prepare your homemade BBQ sauce:

Add all of the BBQ sauce ingredients (except the cornstarch and water) to a saucepan over medium heat stirring occasionally, cooking for about 15 minutes. Whisk cornstarch and water together and pour into the saucepan. Cook for another couple of minutes until the sauce thickens

Prepare the water chestnuts:

Preheat the oven to 425 degrees F.
Line a cookie sheet with foil. Set aside.
Drain the liquid from the water chestnuts and pat them dry with a paper towel.
Wrap a piece of bacon around each water chestnut and secure it with a toothpick.
Place the bacon wrapped water chestnuts on the foil-lined baking sheet and bake for 10 minutes.
Baste each one with the barbecue sauce and then bake for an additional 10 minutes or until the bacon is crispy and the BBQ is caramelized on the outside.
Serve hot with more BBQ sauce for dipping.

Notes

To cook these water chestnuts on your grill or smoker use the same method and temperature as the oven. For even easier tailgating clean-up, use a disposable aluminum pan.

Nutrition

The post BBQ Bacon Wrapped Water Chestnuts appeared first on An Affair from the Heart.

Roasted Parmesan Potato Wedges

Michaela Kenkel — Thu, 09 May 2024 16:58:51 +0000

This recipe for Roasted Parmesan Potato Wedges features crispy roasted potatoes seasoned with a variety of herbs and coated with a layer of parmesan cheese. You’ll be amazed at how easy it is to transform the humble potato into a deliciously appetizing dish.

When you think about your favorite food, what comes to mind? Potatoes are pure comfort food in my book. I was raised to always have meat, potato, and a vegetable on my plate at dinnertime. This easy recipe for crispy potato wedges makes a great side dish, packed with parmesan flavors and served piping hot. So the next time you consider serving regular fries, remember this recipe and switch things up a bit!

Roasted Parmesan Potato Wedges

Potato wedges dredged in olive oil, seasoned with a combination of dried herbs, and then sprinkled with salty, parmesan cheese are baked until the potatoes are crisp on the outside, and soft and tender on the inside. The perfect combination of flavors and textures.

Garlic parmesan thyme potato wedges

Roasted potato wedges can be served as an appetizer, game day snack, or as a side dish alongside burgers, hotdogs, or anything else you put on the grill. Better yet, pull out your favorite dip, ketchup, aioli, sour cream, or chipotle mayo, and serve them at your next potluck or family get-together. I guarantee they’ll go fast!

If you love this recipe for potato wedges you are sure to love these side dishes too: Garlic and Rosemary Heirloom Potatoes, Loaded Mashed Potatoes, and this Cheesy Hash Brown Potato Casserole.

Baked potato wedges with parmesan

This recipe for a potato wedge side dish comes together easily and has universal appeal. Feel free to customize them based on what you’ve got on hand and what your preferences are. Throw on some bacon bits, change up the herbs, add some spice, and make them your own. There are no hard and fast rules when it comes to potato wedges.

Ingredients for baked parmesan garlic potato wedges

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

Potatoes: Use large potatoes, and cut them into wedges. Russet potatoes work well due to their starchy texture, which gives a fluffy interior.
Olive oil: Extra virgin olive oil is best but any kind will work.
Seasonings: I used a combination of garlic powder, dried thyme, Italian seasoning, salt, and paprika.
Parmesan cheese: Use freshly grated parmesan cheese for the best flavor.
Parsley: Freshly chopped parsley for garnish adds some color and more flavor.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this roasted parmesan potato wedge recipe.

This recipe comes together quickly and easily with simple ingredients.

How to make Crispy Garlic Parmesan Potato Wedges

Preheat the oven to 375ºF and spray a large baking sheet with non-stick cooking spray or parchment paper.

Combine the garlic powder, thyme, Italian seasoning, salt, and paprika in a small bowl and set aside.

Place potato wedges in a large mixing bowl and coat with olive oil. Add the parmesan and mix until fully coated. Add the seasoning mixture and mix until fully coated.

Spread the potato wedges on the prepared baking sheet in a single layer.

Bake for 25-35 minutes or until golden brown and crispy.

Serve with freshly chopped parsley and your favorite dipping sauce.

Leftovers of these crispy roasted potato wedges will keep for 3-4 days in an airtight container in the fridge. You can freeze leftovers for up to 3 months. Thaw in the fridge overnight and reheat in the oven or air fryer to crisp up again.

Love it? Pin it!

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Substitutions

Change up the spices and use whatever you’ve got on hand or try thyme-seasoned baked potato wedges, basil-seasoned, or whichever herb you prefer.
Instead of parmesan-crusted potato wedges, use gran padano, asiago, or romano cheese.
Substitute the white potatoes for sweet potatoes. Or try red potatoes or Yukon gold potatoes.

FAQs about this roasted potato wedges recipe

Why are my wedges not crispy? If your oven-baked garlic parmesan potato wedges didn’t crisp up, you did not coat them with enough oil. Also, the potatoes shouldn’t be crowded on the baking sheet so make sure they don’t overlap or touch each other.
How do you make Gordon Ramsay’s wedges? Gordon Ramsay cuts the potatoes into wedges with the skin on, coats them with olive oil, sprinkles them with cheese, and tosses them again. He then mixes the seasonings used in this recipe and coats the wedges well. He bakes them skin-side down for 40 minutes at 400 Fahrenheit.
Why are my wedges soggy? There’s a fine line between just the right amount of oil and too much oil. If you have soggy potatoes it could be because you added too much oil. Also, it is important to preheat the oven so the potatoes start to cook as soon as they go in.
What’s the difference between wedges and french fries? The difference between wedges and fries is their shape. Wedges are wide chunks of potatoes while french fries are typically thin slices of potatoes.

Tips & Tricks

Leave the skin on so the potatoes don’t fall apart while they bake.
Try to cut these homemade potato wedges with herbs the same size to ensure even cooking. This helps them become golden and crispy without some pieces overcooking.
Make sure the wedges are evenly coated so you get the maximum amount of flavor from each wedge.
Check the baked garlic parmesan potato wedges about halfway through the baking time to see how they are cooking and flip them to get brown on all sides.
Make spicy tomato wedges and sprinkle the potatoes with cayenne pepper or drizzle with sriracha.

More Potato Recipes to Love

If you are a fan of creamy potatoes these Brussels Sprouts and Baked Potatoes or these Potatoes Au Gratin will fit the bill. For hearty recipes with potatoes, this Sauerkraut, Bratwurst, and Potato Soup is ideal as are these Air Fryer Sausage and Potatoes or New Potatoes and Peas. If classic potato recipes are more your thing this Slow Cooker Mashed Potatoes and this Potato Salad recipe are a must.

This easy potato wedges recipe is so simple and so delicious. Crispy wedges make the perfect side dish. The hardest part will be ensuring enough crispy baked potato wedges to go around!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Roasted Parmesan Potato Wedges

This recipe for Roasted Parmesan Potato Wedges features crispy roasted potatoes seasoned with a variety of herbs and coated with a layer of parmesan cheese. You’ll be amazed at how easy it is to transform the humble potato into a deliciously appetizing dish

Course Potatoes

Cuisine American

Keyword potatoes, roasted

Prep Time 10

Cook Time 30

Servings Servings

Calories 346kcal

Equipment

Ingredients

4 large potatoes cut into wedges
1/4 cup olive oil
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons Italian seasoning
1 teaspoons salt
1/2 teaspoons paprika
1/2 cup parmesan cheese shredded
Fresh parsley for garnish

Instructions

Preheat the oven to 375ºF and spray a large baking sheet with non-stick cooking spray.
Combine the garlic powder, thyme, Italian seasoning, salt and paprika in a small bowl and set aside.
Place the potatoes in a large mixing bowl and coat with olive oil.
Add the parmesan and mix until fully coated.
Add the seasoning mixture and mix until fully coated.
Spread the potato wedges on a large sheet pan to create an even layer and bake for 25-35 minutes or until golden and crispy.
Serve with freshly chopped parsley and your favorite dipping sauce.

Notes

Nutrition

The post Roasted Parmesan Potato Wedges appeared first on An Affair from the Heart.

Air Fryer Turkey Meatballs

Michaela Kenkel — Wed, 20 Mar 2024 15:13:34 +0000

Air Fryer Turkey Meatballs are a quick and delicious meal you can get on the table in less than 30 minutes. These meatballs are juicy, hearty, and ready to be added to your favorite tomato sauce, noodles, or even eaten as a sandwich.

Air Fryer Meatballs

Ground turkey makes for a nice change of pace from traditional meatballs made with ground beef. Mixed with the usual meatball suspects like breadcrumbs, onions, seasonings, and some parmesan cheese, these meatballs turn out soft, juicy, and super flavorful.

Preparing these meatballs in the air fryer ensures they cook up quickly and evenly with a slight crunch on the outside and tender meat on the inside. I guarantee you’ll find this is the easiest method to foolproof meatballs.

Turkey Meatballs Recipe

Perfect for a quick weeknight dinner, a family get-together, or even as a party appetizer with your favorite dipping sauce, these air fryer turkey meatballs are great to have on hand. You can prepare the meatball mixture and store it in the fridge for a day or two, or you can easily cook them up and store them in the fridge until you are ready to eat them if meal prep is your thing.

If you love this recipe for ground turkey meatballs, you are sure to love these meatball recipes too: Swedish Meatballs or Sticky Asian Meatballs.

Air Fryer Meatballs

Easily customized to suit your taste preferences, you can add other seasonings to spice them up or throw in fresh or dried herbs like basil, oregano, thyme, or rosemary. For gluten-free meatballs use gluten-free breadcrumbs or use gluten-free oats instead. Or, stir in finely diced peppers, mushrooms, or any of your favorite vegetables which is a great way to get more nutrients into your meatballs.

Ingredients for turkey meatballs

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

Ground Turkey (turkey mince)- Use lean ground turkey for healthier meatballs. You can also use a mix of white and dark meat for more flavor. Turkey makes for a great source of lean protein.
Onion – Any type of onion, finely diced is good.
Olive oil – Extra virgin is best but any kind of olive oil will work.
Parsley – Use chopped fresh parsley.
Seasonings – Use a combination of garlic powder, onion powder, dried rosemary, paprika, salt, and black pepper to add flavor to the meatballs. Adjust the seasonings to your taste.
Parmesan cheese – Freshly grated parmesan adds a natural saltiness to the meatballs.
Panko – Panko bread crumbs help bind the meatballs together. You can use regular breadcrumbs or gluten-free breadcrumbs.
Egg – A lightly whisked egg acts as a binder to hold the meatballs together.

How to make this easy turkey meatball recipe

This easy meal comes together quickly.

Place all the ingredients into a large bowl.

Mix until the ingredients are fully incorporated and well combined.

Scoop the meat mixture out and roll it into balls. Use about 2 Tablespoons of mixture per meatball.

Place the meatballs in a single layer in the air fryer basket and air fry for 8 minutes then flip the meatballs and air fry for another 4-6 minutes or until cooked through.

Serve with pasta sauce and spaghetti and garnish with freshly chopped parsley for a burst of freshness and color. Try my recipe for Easy Homemade Marinara!

Store leftover meatballs in an airtight container in the fridge for up to 3 days. In the freezer, frozen cooked meatballs will keep for up to 3 months.

Love it? Pin it!

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

Air Fryer Recipes

We love using our air fryer, how about you? It makes everything so simple. Here are a couple of our favorite air fryer meals: Air Fryer Sausage and Potatoes, Sweet & Sour Brussels Sprouts in the Air Fryer, or my Air Fryer Chicken Fried Steak. Check out all of my air fryer recipes.

FAQs about this air fryer turkey meatball recipe

How do you know when air fryer turkey meatballs are done? The best thing to do is use a meat thermometer to test the internal temperature.
How do you keep turkey meatballs from falling apart? Make sure to measure the breadcrumbs accurately and don’t skip the egg. Both of these will help hold the meatballs together. When shaping the meatballs press firmly so they hold their shape while cooking.
Why are my turkey meatballs mushy? If your meatballs turn out mushy it could be because the turkey was too finely ground. You could ask your butcher to grind fresh turkey for you specifically for making meatballs.

Substitutions

Change up the dried herbs and use those of your choice such as basil, oregano, or thyme. Or mix in your favorite fresh herbs.
If you’ve run out of breadcrumbs you can use rolled oats.
Substitute Italian seasoning for the seasonings listed here. Or throw in a pinch of red pepper flakes or chili powder for a touch of spice.
Try ground chicken or ground pork instead of turkey.

Tips & Tricks

If you find food tends to stick in your air fryer, lightly spray the meatballs with cooking spray or brush them with a small amount of oil before placing them inside the air fryer.
Take the guesswork out of ensuring the meatballs are fully cooked and use a meat thermometer. The internal temperature should reach 165°F (74°C).
Air fryer model cooking times may vary so watch the meatballs carefully so they don’t overcook.
To ensure accurate cooking time, make sure to preheat your air fryer to 375°F (190°C).
Use a small ice cream scoop to make sure all the meatballs are the same size.
Change up the flavor slightly and stir in a touch of soy sauce or coconut aminos for Asian turkey meatballs.

More Turkey Recipes to Love

We eat a lot of turkey here at our house. I have lots of turkey recipes for you to choose from, whether you are using leftover turkey from a holiday meal; Try my Mexican Style Leftover Turkey Soup or my Turkey Pasta Bake, or deli turkey for a Turkey Reuben or my Turkey Ranch Baguette Sandwiches, you can’t go wrong!

These easy air fryer turkey meatballs make the ultimate quick dinner. With just a few simple ingredients you get flavorful meatballs the whole family will love. Serve with your favorite marinara sauce, tomato sauce, pasta noodles, and zucchini noodles, or eat them as they are.

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Air Fryer Turkey Meatballs

Course Main Dishes

Cuisine American

Keyword Air Fryer, ground turkey, homemade meatballs

Prep Time 10

Cook Time 15

Servings

Calories 178kcal

Equipment

Ingredients

1 pound ground turkey turkey mince
1/2 onion finely diced
2 Tablespoon olive oil
3 Tablespoon freshly chopped parsley
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup parmesan cheese grated
1/3 cup panko bread crumbs
1 egg lightly whisked

Instructions

Place all the ingredients into a large mixing bowl.
Mix together until all ingredients are fully incorporated and well combined.
Scoop the mixture out and roll into balls, use about 2 tbsp mixture.
Preheat your air fryer to 375 degrees F.
Place the meatballs in a single layer in the air fryer basket and air fry for 8 minutes then flip the
meatballs and air fry for another 4-6 minutes or until cooked through.
Serve with pasta sauce and spaghetti and garnish with freshly chopped parsley.

Notes

The internal temperature of the meatballs will be 165 degrees when they are done.

Nutrition

The post Air Fryer Turkey Meatballs appeared first on An Affair from the Heart.

Brussels Sprouts and Potatoes Au Gratin

Michaela Kenkel — Mon, 18 Mar 2024 13:00:47 +0000

A side dish never tasted so good as this Brussels Sprouts and Potatoes Au Gratin with Havarti & Dill! Creamy cheese sauce enveloping tender potatoes, and dilled Brussels sprouts, served piping hot. No one can resist this au gratin recipe.

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:

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
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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

Cook Time 30

Servings

Calories 188kcal

Equipment

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

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