When the weather is cold, I crave comfort food. Something that warms me up and usually has cheese in it! Like this Cheesy Taco Spaghetti. It has a great Tex-Mex flavor and it’s so easy to make—it’s made in one pot so there’s minimal clean up. Easy to make, Continue reading
This post is in partnership with Pete and Gerry’s® Organic Eggs
I recently learned that May is National Egg Month, and one of my favorite ways to use eggs is in breakfast casseroles, like this Egg and Veggie Breakfast Bake! I love breakfast casseroles–they’re easy to put together and perfect for breakfast or brunch. By the way, if Continue reading
I really didn’t know what to expect when I was making this Cheesy Roasted Cauliflower. I had never tried roasting cauliflower before, so this was something new for me. I’m not a particularly big fan of cauliflower either, but I do love roasted veggies–so I thought it would be worth a try!
When I had my first taste of this, I thought, “Wow, this is good!” I really did. It surpassed my expectations. Who would have thought cauliflower could have tasted so good? The cauliflower is roasted, along with some sliced red onion, in a mixture of olive oil and lemon juice. Sour cream and shredded Cheddar cheese, added after the roasting, give this side dish a rich, creamy flavor. And the crumbled bacon on top is a nice touch, although this is great without the bacon, too, if you want to keep it meatless.
I’m sure this is something everyone in your family will love. It’s definitely worth making!
CHEESY ROASTED CAULIFLOWER by NancyCreative, adapted from Kraft Foods
Makes 4 to 6 servings
- 8 cups cauliflower florets
- 1 red onion, cut into 1/4-inch slices
- Juice from 1 large lemon (about 1/4 cup)
- 2 Tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/2 cup regular or lite sour cream
- 2 cups shredded Cheddar cheese (8 ounces) , regular or low-fat
- Optional: 1 slice of cooked and crumbled bacon or 1 Tablespoon real bacon bits
Preheat oven to 450˚F.
In large bowl, combine first 5 ingredients; spread onto foil-covered rimmed 10 x 15″ baking sheet. Bake at 450˚ for 40 minutes, stirring after 20 minutes for even baking (you may get a few burnt edges on your sliced onions and cauliflower, but that’s okay!).
After cauliflower is roasted, spoon back into large bowl and stir in the sour cream. Then mix in the shredded Cheddar cheese. Spoon mixture into an oven-safe baking dish and bake an additional 5 minutes, or until cheese is all melted. Top with crumbled bacon or bacon bits, if using, and serve.
This is a great dinner side dish. And something to keep in mind for special holiday meals. It’s not the healthiest way to prepare cauliflower, but it sure is good! Do you have a favorite cauliflower side dish?
I had some extra salsa after making Salsa Roll-Ups, so I decided to look for another recipe using salsa, and found these Easy Cheesy Salsa Potatoes from the Pillsbury website. I made a few simple changes, using green onion instead of regular onion, shredded Fiesta/Mexican blend cheese instead of cheddar, and a little more bread crumbs in my topping to make it more crumbly. If you don’t have bread crumbs, you could substitute crushed corn flakes or crushed French Fried Onions.
If you like potato casseroles, I’m sure you’ll like this. The potatoes are cheesy and creamy, with a little salsa spiciness that’s hard to resist! It’s comfort food, Fiesta-style! 🙂
EASY CHEESY SALSA POTATOES by NancyC, adapted from Pillsbury.com
Makes a 9 x 13″ pan
- 8 ounces (2 cups) shredded Fiesta/Mexican Blend (or use sharp cheddar cheese)
- 1 cup of your favorite salsa
- 2/3 cup finely chopped green onion (or use regular onion)
- 1/2 cup light or regular sour cream
- 1 (10 3/4-ounce) can condensed Fiesta Nacho Cheese soup (or Cheddar Cheese soup)
- 1/4 to 1/2 teaspoon pepper
- 1 (24 to 26-ounce) package (about 8 cups) frozen hash brown potatoes, thawed
- 3/4 cup plain bread crumbs (or substitute crushed cornflakes or French Fried onions)
- 1/4 cup butter, melted
Preheat oven to 350˚F. Grease a 13×9″ (or 3-quart) baking dish or pan; set aside.
In large bowl, combine cheese, salsa, green onion, sour cream, condensed soup, and pepper; mix well. Add thawed hash browns and mix well. Spread evenly in greased baking dish or pan.
In small bowl, combine bread crumbs and butter; mix well and sprinkle over potatoes.
Bake at 350˚F for 45 to 55 minutes or until cheese is melted and potatoes are tender. Cut into squares and serve.
I love cheesy potato side dishes like this, especially in the winter months! What’s your favorite potato side dish?
Sharing this at Meal Plan Monday.
With Labor Day weekend coming up, you may be planning a picnic. And perhaps you’re going to make some baked beans for that picnic. If you happen to have any baked beans left over, you may want to make some Baked Bean Sandwiches. I had no idea there even was such a thing as a Baked Bean Sandwich until several months ago, when I posted a recipe for Honey–Molasses Baked Beans. A reader commented on how much her husband like baked bean sandwiches, so I decided to find out a little more about them. Did you know that recipes for baked bean sandwiches go as far back as 1909? There was a cookbook called “Cooking For Two” by Janet Mckenzie Hill that had this recipe:
1909 BAKED BEAN SANDWICH: Butter two slices of Boston Brown Bread; on one of these dispose a heart leaf of lettuce holding one teaspoon of salad dressing; above the dressing set a generous tablespoon of cold, baked beans, then another lettuce leaf and dressing; finish with a second slice of bread, a tablespoon of beans, a floweret of cauliflower, and a teaspoon of dressing over the cauliflower.
I also came across a recipe for a 1943 Baked Bean Sandwich:
1943 BAKED BEAN SANDWICH: 1 cup baked beans, 1/4 cup chopped walnuts, 1/4 cup chopped celery, 2 teaspoons minced onion, 1/4 teaspoon salt, 1 teaspoon chopped pickle, 2 teaspoons catsup, buttered whole wheat bread…Combine all ingredients (except for the bread) and mix well. Spread on buttered bread.
And here’s a more recent recipe from the 1990’s that I modified slightly because the original directions weren’t that clear:
1990’s BACON, EGG & BAKED BEAN OPEN-FACE SANDWICH: 1 hard-cooked egg, sliced, 1 strip of cooked and crumbled bacon, 1 lettuce leaf, chopped (optional), 1 cup baked beans, hot or cold, 1 slice of toast…Toast bread, then top with baked beans. Sprinkle chopped lettuce, if using, and crumbled bacon over baked beans, then top with slices of hard-cooked egg.
These are some of the fancier versions of baked bean sandwiches I’ve come across. Most people make them simply by putting some baked beans (warm or cold) between two slices of bread, and many prefer white sandwich bread, like the Wonder Bread variety.
But I came up with another version…I guess you could call this the 2012 Baked Bean Sandwich. If you like baked beans, I’m sure you’ll like this!
2012 BAKED BEAN SANDWICH by NancyCreative
Makes 4 sandwiches
- 4 hamburger buns or sandwich rolls (I used wheat rolls), or 8 slices of your favorite bread
- 8 slices of cheddar or colby cheese
- 2 cups baked beans (homemade or from a can)
- 4 slices of sweet yellow onion, sliced as thick or thin as you want
- 4 Tablespoons bacon pieces from a jar (or cook up 4 slices of bacon and crumble)
- softened butter for spreading on bread
- lettuce leaves and tomato slices (optional)
Preheat oven to 300 degrees F. Spread softened butter lightly on bottom and top halves of 4 hamburger buns, rolls, or bread slices. Top each half with a slice of cheese. On the 4 bottom halves, over the cheese, add 1/2 cup baked beans, 1 slice of onion, and 1 Tablespoon bacon pieces or crumbled bacon.
Place top and bottom halves or slices on a baking sheet and heat in oven at 300 degrees F for 5 minutes, or until cheese is slightly melted. Remove from oven.
Add lettuce leaves and tomato slices, if desired and place top half of sandwich over bottom half. Serve immediately and enjoy! NOTE: Eating this can get a little messy, so be sure to have some forks handy…you’ll probably start out eating these sandwiches with your hands, but you’ll need to finish them off with a fork since those beans tend to slide out of the sandwich! You could try mashing the beans a little so they’ll stay in the sandwich better.
Have you ever had a baked bean sandwich? What do you like to put on yours?