Category: Seasonal Recipes

Are you tired of the same old plain rice dishes? Look no further! In this article, we’re excited to share 20 delicious and varied vegetable rice recipes that are sure to please even the pickiest eaters. From savory stir-fries to sweet and spicy curries, these mouth-watering dishes are perfect for any occasion – whether it’s a quick weeknight dinner, a special celebration, or a family gathering.

From classic combinations like garlic butter and Thai basil, to innovative flavors like coconut curry and teriyaki, we’ve got you covered. And the best part? These recipes are all packed with nutritious vegetables, making them a great way to get your daily dose of greens while still satisfying your cravings.

So go ahead, dive in, and explore the world of vegetable rice – we can’t wait for you to try these tasty dishes!

Garlic Butter Vegetable Fried Rice

Transform leftover rice into a flavorful and aromatic dish with this simple recipe. Garlic butter adds a rich and savory twist to the classic vegetable fried rice.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 tablespoon garlic butter, melted
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat a large skillet or wok over medium-high heat.
2. Add the mixed vegetables, diced onion, and minced garlic. Cook until the vegetables are tender-crisp, about 3-4 minutes.
3. Push the vegetable mixture to one side of the pan. Crack in the beaten eggs and scramble them until cooked through.
4. Mix the eggs with the vegetables.
5. Add the melted garlic butter, cooked rice, soy sauce, salt, and pepper. Stir-fry everything together for about 2-3 minutes, breaking up any clumps with a spatula.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions if desired.

Cooking Time: 10-12 minutes

Spicy Thai Basil Vegetable Rice

This flavorful rice dish combines the warmth of Thai chilies with the brightness of fresh basil and a variety of colorful vegetables. Perfect as a side or main course, this recipe is sure to become a staple in your kitchen.

Ingredients:

– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 2 cloves garlic, minced
– 1-2 Thai bird’s eye chilies, seeded and chopped
– 1 cup mixed vegetables (e.g., peas, corn, zucchini)
– 1 tablespoon soy sauce
– 1 teaspoon fish sauce (optional)
– 1/4 cup fresh Thai basil leaves, chopped
– Salt to taste

Instructions:

1. Cook rice according to package instructions using 2 cups of water.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add onion, bell pepper, and carrot; cook until tender, about 5 minutes.
4. Add garlic, chilies, and mixed vegetables; cook for an additional 2-3 minutes.
5. Stir in soy sauce and fish sauce (if using).
6. Combine cooked rice with vegetable mixture and chopped basil.
7. Season with salt to taste.

Cooking Time: 25-30 minutes

Mediterranean Herb Vegetable Rice Pilaf

A flavorful and nutritious pilaf that combines the warmth of Mediterranean herbs with the comfort of sautéed vegetables and fluffy rice.

Ingredients:

– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, zucchini)
– 2 teaspoons dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables; cook until tender, about 5 minutes.
4. Add rice, water, oregano, thyme, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed and rice is cooked.
6. Fluff with a fork; garnish with chopped parsley, if desired.

Cooking Time: 20-25 minutes

Coconut Curry Vegetable Rice

This flavorful and nutritious dish is a perfect blend of creamy coconut milk, aromatic spices, and tender vegetables, served over fluffy basmati rice. This recipe is quick to prepare and packed with nutrients.

Ingredients:

– 1 cup uncooked basmati rice
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 can (14 oz) coconut milk
– 2 teaspoons curry powder
– Salt, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Cook rice according to package instructions using 2 cups of water.
2. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, bell pepper, and carrot. Cook for an additional 5 minutes, stirring occasionally.
4. Stir in curry powder and coconut milk. Bring to a simmer and let cook for 2-3 minutes.
5. Fluff cooked rice with a fork. Serve the vegetable mixture over the rice. Garnish with chopped cilantro, if desired.

Cooking Time: 25-30 minutes

Mexican-Style Vegetable Cilantro Lime Rice

This flavorful rice dish combines the bright flavors of cilantro, lime, and vegetables with the warmth of Mexican spices. Perfect as a side or main course for your next fiesta!

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
– Optional: 1 teaspoon cumin

Instructions:

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until tender, about 3-4 minutes.
3. Add rice, water, black beans, cilantro, lime juice, salt, and cumin (if using). Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed and rice is cooked.
5. Fluff with a fork and serve warm.

Cooking Time: 20 minutes

Teriyaki Vegetable Stir-Fry Rice

A flavorful and nutritious Asian-inspired dish that combines savory teriyaki sauce with a variety of colorful vegetables, served over fluffy rice. This recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 cup cooked white or brown rice
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup broccoli florets
– 2 tablespoons teriyaki sauce (homemade or store-bought)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, bell pepper, and carrot; cook until the vegetables are tender-crisp, about 3-4 minutes.
3. Stir in the broccoli and cook for an additional minute.
4. Pour in the teriyaki sauce and stir to coat the vegetables evenly.
5. Serve the vegetable mixture over cooked rice.

Cooking Time: 15-20 minutes

Lemon Herb Vegetable Rice with Feta

This recipe combines the freshness of lemon and herbs with the creaminess of feta to create a vibrant and flavorful rice dish that pairs perfectly with grilled meats, seafood, or as a vegetarian main course.

Ingredients:

– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup crumbled feta cheese

Instructions:

1. Heat oil in a medium saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables; cook for an additional 2-3 minutes.
4. Add rice to the saucepan; stir to combine with vegetables and herbs.
5. Add water, lemon juice, salt, and pepper; bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed.
7. Fluff rice with a fork; top with crumbled feta cheese.

Cooking Time: 20-25 minutes

Vegetable Biryani with Fragrant Basmati Rice

This aromatic rice dish is a staple of Indian cuisine, packed with a medley of colorful vegetables and infused with the warm spices of the East. With this simple recipe, you’ll be able to recreate the flavors of India in the comfort of your own kitchen.

Ingredients:

– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 red bell pepper, diced
– 1 cup mixed vegetables (e.g., cauliflower, peas, corn)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat ghee or oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion, minced garlic, grated carrot, and diced bell pepper. Cook until the vegetables are tender.
4. Add mixed vegetables, coriander powder, salt, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until rice is cooked.
5. Garnish with fresh cilantro leaves and serve hot.

Cooking Time: 30-40 minutes

Cheesy Broccoli and Cauliflower Rice Casserole

A creamy, comforting casserole that’s perfect for a weeknight dinner or special occasion. This recipe combines the flavors of broccoli, cauliflower, and cheddar cheese with a hint of garlic and nutmeg.

Ingredients:

– 1 head of broccoli, cut into florets
– 1 head of cauliflower, broken into small pieces
– 2 cups cooked white rice
– 1 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon garlic powder
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté broccoli and cauliflower in butter until tender.
3. In a separate bowl, combine cooked rice, cheddar cheese, flour, garlic powder, and nutmeg.
4. Add the cooked broccoli and cauliflower mixture to the rice mixture and stir until combined.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until golden brown.
6. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Ginger Soy Vegetable Fried Rice

Transform ordinary rice into an extraordinary dish with this flavorful recipe! This classic Chinese-inspired fried rice is elevated by the addition of ginger and soy sauce, giving it a depth of flavor that will leave you wanting more.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon grated fresh ginger
– 2 tablespoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and minced garlic; stir-fry until softened.
3. Add mixed vegetables and cook until they’re tender-crisp.
4. Add cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir in grated ginger and soy sauce.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 15-20 minutes

Roasted Vegetable and Wild Rice Salad

Roasted Vegetable and Wild Rice Salad Recipe

This hearty salad combines the nutty flavor of wild rice with a colorful medley of roasted vegetables, perfect for a satisfying lunch or dinner.

Ingredients:

– 1 cup cooked wild rice
– 2 cups mixed roasted vegetables (such as Brussels sprouts, sweet potatoes, red onions, and cauliflower)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the mixed vegetables with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
3. In a large bowl, combine cooked wild rice, roasted vegetables, and chopped parsley.
4. In a small bowl, whisk together remaining 1 tablespoon of olive oil, apple cider vinegar, and Dijon mustard.
5. Pour the dressing over the salad and toss to coat.
6. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Spinach and Mushroom Risotto

This creamy risotto dish combines the earthy flavors of sautéed mushrooms and wilted spinach with Arborio rice, perfect for a cozy dinner or special occasion.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
5. Stir in spinach leaves until wilted. Season with salt and pepper.
6. Remove from heat; stir in Parmesan cheese.

Cooking Time: 25-30 minutes

Tomato Basil Vegetable Rice Bake

This flavorful rice bake combines fresh tomatoes, basil, and a medley of vegetables with aromatic spices and herbs, perfect for a quick weeknight dinner or weekend lunch. With minimal preparation time and cooking, this dish is sure to please even the pickiest eaters.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1 large tomato, diced
– 1/4 cup fresh basil leaves, chopped
– 1 red bell pepper, sliced
– 1 small zucchini, sliced
– 1 small yellow squash, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika for added smokiness

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until rice is cooked.
3. In a large mixing bowl, combine diced tomato, chopped basil, red bell pepper, zucchini, and yellow squash.
4. Add cooked rice, olive oil, salt, and pepper to the vegetable mixture; stir well.
5. Transfer the mixture to a 9×13-inch baking dish. If using paprika, sprinkle on top.
6. Bake for 25-30 minutes or until vegetables are tender and flavors have melded together.

Cooking Time: 40-45 minutes

Carrot and Pea Turmeric Rice

This vibrant and flavorful rice dish combines the natural sweetness of carrots and peas with the warm, earthy spices of turmeric. Perfect for a quick and easy side dish or main course.

Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium carrot, peeled and grated
– 1/2 cup fresh or frozen peas
– 1 teaspoon ground turmeric
– 1 tablespoon olive oil
– Salt to taste

Instructions:

1. Rinse the rice in a fine-mesh strainer until water runs clear.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed.
3. While the rice cooks, heat the olive oil in a separate pan over medium-high heat. Add the grated carrot and cook for 5 minutes, stirring occasionally, until tender.
4. Stir in the peas and cook until they’re bright green and slightly tender.
5. Once the rice is cooked, fluff it with a fork and add the turmeric. Mix well to combine.
6. Combine the cooked carrot and pea mixture with the turmeric rice. Season with salt to taste.

Cooking Time: 20-25 minutes

Zucchini and Corn Mexican Rice

This flavorful rice dish combines the freshness of zucchini and corn with the bold spices of Mexico, making it a perfect side dish for your next fiesta. With its vibrant colors and aromatic flavors, this recipe is sure to become a staple in your kitchen.

Ingredients:

– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium zucchini, diced
– 1 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish

Instructions:

1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rice and stir to coat with the oil and mix with the onion and garlic.
5. Add the water, zucchini, corn kernels, cumin, salt, and pepper. Stir well.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and fluffy.

Cooking Time: 25 minutes

Sweet Potato and Black Bean Rice Bowl

This recipe combines the natural sweetness of roasted sweet potatoes with the savory flavor of black beans, all served over a bed of fluffy rice. It’s a nutritious and filling meal that’s perfect for a quick lunch or dinner.

Ingredients:

– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1 cup cooked white or brown rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: avocado slices, salsa, cilantro for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a pan, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the black beans to the pan and stir to combine with the onion mixture.
6. Serve the black bean mixture over a bed of cooked rice, topped with roasted sweet potato slices.

Cooking Time: approximately 1 hour

Pineapple Fried Rice with Mixed Vegetables

Pineapple Fried Rice with Mixed Vegetables: A flavorful twist on traditional fried rice, this recipe combines the sweetness of pineapple with the savory taste of mixed vegetables and a hint of spice.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup diced fresh pineapple
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the mixed vegetables, pineapple, soy sauce, salt, and pepper. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
4. Push the vegetable mixture to one side of the pan. Crack in the eggs and scramble them until cooked through.
5. Mix the eggs with the vegetable mixture. Add the cooked rice, breaking up any clumps with a spatula.
6. Stir-fry everything together for about 2-3 minutes, or until the rice is heated through and slightly toasted.

Cooking Time: About 10-12 minutes

Eggplant and Bell Pepper Rice Medley

A flavorful and colorful side dish that combines the richness of eggplant with the sweetness of bell peppers, all wrapped up in a savory rice medley. Perfect for accompanying your favorite grilled meats or as a satisfying vegetarian main course.

Ingredients:

– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant and bell peppers; cook until tender, about 5 minutes.
3. Add the cooked rice, diced onion, and minced garlic to the skillet; stir to combine.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley or cilantro if desired.

Cooking Time: About 20-25 minutes

Pesto Vegetable Rice with Sun-Dried Tomatoes

This flavorful side dish combines the classic Italian flavors of pesto and sun-dried tomatoes with the comfort of creamy rice. Perfect for accompanying grilled meats or as a vegetarian main course.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 3 tablespoons pesto sauce
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Cook the rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
4. Add the cooked rice, pesto sauce, salt, and pepper. Stir-fry for 2-3 minutes until well combined.
5. Stir in the chopped basil leaves.
6. Serve hot.

Cooking Time: 15-20 minutes

Kimchi Fried Rice with Assorted Veggies

A flavorful and nutritious twist on traditional fried rice, this recipe combines the spicy kick of kimchi with a variety of colorful vegetables. Perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas, mushrooms)
– 2 eggs, beaten
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened, about 2 minutes.
3. Add the mixed vegetables; cook until tender-crisp, about 3-4 minutes.
4. Push the vegetables to one side of the pan. Crack in the eggs; scramble until cooked through.
5. Mix the eggs with the vegetables.
6. Add the chopped kimchi and cooked rice to the pan. Stir-fry until everything is well combined and heated through.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.

Cooking Time: 15-20 minutes

Summary

Discover a world of flavors with these 20 mouth-watering vegetable rice recipes, perfect for any occasion! From classic dishes like Garlic Butter Vegetable Fried Rice to international-inspired creations like Spicy Thai Basil Vegetable Rice and Coconut Curry Vegetable Rice, there’s something for everyone. Enjoy Mediterranean Herb Vegetable Rice Pilaf, Mexican-Style Vegetable Cilantro Lime Rice, Teriyaki Vegetable Stir-Fry Rice, and many more. Whether you’re in the mood for cheesy, herby, or spicy, these recipes will satisfy your cravings.

18 Spicy Hatch Chile Recipes for Fiery Flavor

Get ready to ignite your taste buds with these 18 mouth-watering recipes that showcase the bold, fiery flavor of Hatch chiles. Native to New Mexico, these peppers are renowned for their distinctive smoky heat and versatility in a wide range of dishes. From savory main courses to sweet treats, we’ve gathered a collection of Hatch chile recipes that will elevate your cooking game and leave you craving more.

In the following pages, we’ll take you on a culinary journey through the heart of Hatch chile country, exploring everything from classic comfort foods to innovative twists and creative applications. Whether you’re a seasoned chef or a home cook looking to spice up your meals, these recipes are sure to satisfy your cravings and leave you wanting more.

Stay tuned for our first recipe, featuring the bold flavors of… [insert next paragraph here]

Hatch Chile Cornbread

Elevate your cornbread game with the bold flavor of roasted Hatch chiles! This moist and savory cornbread is perfect for accompanying your favorite chili or as a side dish to any meal.

Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup buttermilk
– 1 large egg
– 1/4 cup melted unsalted butter
– 1-2 roasted Hatch chiles, chopped (depending on desired level of heat)
– Honey or butter for serving (optional)

Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add chopped Hatch chiles to the wet ingredients and stir to combine.
5. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.

Cooking Time: 35-40 minutes

Green Chile Chicken Enchiladas

This recipe combines the spicy kick of green chile peppers with tender chicken and wrapped tortillas, making for a flavorful and satisfying meal.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 can (4 oz) chopped green chile peppers
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the onion and garlic to the skillet; cook until the onion is translucent, about 3-4 minutes.
4. Stir in the chopped green chile peppers and cook for an additional minute.
5. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
6. Assemble the enchiladas by placing a few pieces of the chicken mixture onto the center of a tortilla, then rolling and placing seam-side down in a baking dish. Repeat with remaining ingredients.
7. Top with shredded cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Cooking Time: 30-40 minutes

Hatch Chile Queso Dip

Experience the bold flavors of New Mexico with this creamy and spicy Hatch Chile Queso Dip, perfect for snacking or serving at your next gathering.

Ingredients:

– 1 (16 oz) container cream cheese, softened
– 1/2 cup half-and-half
– 1/4 cup chopped fresh Hatch chiles
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded Monterey Jack cheese for serving (optional)

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine cream cheese, half-and-half, Hatch chiles, lime juice, and cumin. Mix until smooth.
3. Transfer the mixture to a 9×13-inch baking dish or a small cast-iron skillet.
4. Bake for 20-25 minutes, or until warm and bubbly.
5. Serve with tortilla chips, crackers, or veggies. Optional: Sprinkle shredded Monterey Jack cheese on top during the last 5 minutes of baking.

Cooking Time: 20-25 minutes

Roasted Hatch Chile Salsa

A flavorful and spicy salsa made with roasted Hatch chilies, perfect for topping tacos, grilled meats, or veggies.

Ingredients:

– 4-6 Hatch chilies (any color)
– 1/2 red onion, diced
– 1 garlic clove, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 2 tablespoons lime juice
– Salt, to taste
– Optional: cilantro leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place Hatch chilies on a baking sheet and roast for 15-20 minutes, or until skin is blistered and charred.
3. Remove from oven and let cool. Peel off skin, then chop into small pieces.
4. In a blender or food processor, combine roasted Hatch chilies, red onion, garlic, jalapeño pepper, olive oil, and lime juice. Blend until coarsely chopped.
5. Season with salt to taste.
6. Garnish with cilantro leaves, if desired.

Cooking Time: 20 minutes (including roasting time)

Hatch Chile and Cheese Stuffed Peppers

A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of roasted Hatch chiles with melted cheese and crunchy peppers.

Ingredients:

– 4 large bell peppers, any color
– 2-3 Hatch chile peppers, roasted and diced
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together diced Hatch chiles, shredded cheese, chopped cilantro, garlic, and olive oil. Season with salt and pepper.
4. Stuff each pepper with the chile-cheese mixture.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until peppers are tender.

Cooking Time: 35-40 minutes

Spicy Hatch Chile Burgers

Elevate your burger game with the bold flavors of New Mexico’s famous Hatch chiles! These spicy patties are packed with flavor and sure to please.

Ingredients:

– 1 lb ground beef
– 2-3 Hatch chile peppers, roasted and chopped
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon chili powder
– Salt and pepper, to taste
– 4 hamburger buns
– Shredded cheese, lettuce, tomato, and any other desired toppings

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, chopped Hatch chiles, onion, garlic, chili powder, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4-6 patties, depending on desired size.
4. Grill patties for 4-5 minutes per side, or until cooked to your liking.
5. Assemble burgers with your preferred toppings.

Cooking Time: 10-12 minutes

Hatch Chile Mac and Cheese

Elevate your macaroni and cheese game with the bold flavors of Hatch chiles. This creamy, spicy, and satisfying dish is perfect for a cozy night in.

Ingredients:

– 8 oz macaroni
– 2 cups hatch green chile peppers, roasted and chopped
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Gradually add milk, whisking continuously to avoid lumps. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in chopped Hatch chiles and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with additional grated cheddar cheese if desired.
7. Bake for 20-25 minutes, or until golden brown and bubbly.

Cooking Time: 30-35 minutes

Hatch Chile Pork Stew

A flavorful and hearty stew that combines the bold flavors of Hatch chilies with tender pork, potatoes, and onions.

Ingredients:

– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 2 large Hatch chilies, roasted and chopped
– 2 large potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 cups chicken broth

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add pork and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onions, garlic, cumin, paprika, salt, and pepper to pot. Cook until onions are translucent, about 5 minutes.
4. Add potatoes, roasted chilies, and chicken broth to pot. Stir to combine.
5. Return pork to pot, cover, and bring to a boil.
6. Reduce heat to low and simmer for 1 1/2 hours or until pork is tender.
7. Serve hot with crusty bread or over rice.

Cooking Time: 1 hour 30 minutes

Hatch Chile Breakfast Burritos

Start your day with a flavorful and filling breakfast burrito packed with roasted Hatch chiles, scrambled eggs, and melted cheese.

Ingredients:

– 4 large eggs
– 1/2 cup diced Hatch chiles (roasted or canned)
– 1 tablespoon butter
– 8-10 tortillas (flour or whole wheat)
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, or salsa for topping

Instructions:

1. Preheat oven to 375°F.
2. Scramble the eggs in a bowl and set aside.
3. Butter a large skillet over medium heat. Add diced Hatch chiles and cook until slightly softened, about 3-4 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning scrambled eggs, roasted Hatch chiles, and shredded cheese onto the center of each tortilla.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat burrito shape.
7. Serve immediately or wrap individually for later use.

Cooking Time: 15-20 minutes

Grilled Hatch Chile and Steak Tacos

Elevate your taco game with the bold flavors of grilled Hatch chiles and tender steak. This recipe combines the perfect balance of spicy, savory, and smoky notes for a truly unforgettable culinary experience.

Ingredients:

– 1 lb flank steak
– 4-6 Hatch chilies (depending on size)
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese

Instructions:

1. Preheat grill to medium-high heat.
2. Season steak with cumin, chili powder, salt, and pepper. Grill for 5-7 minutes per side or until cooked to desired level of doneness.
3. Meanwhile, brush Hatch chilies with olive oil and place on the grill for 5-7 minutes per side, or until charred and slightly softened.
4. Slice grilled steak against the grain into thin strips.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing sliced steak onto a tortilla, followed by grilled Hatch chile slices and any desired toppings.

Cooking Time: 15-20 minutes

Hatch Chile Corn Chowder

A flavorful and comforting soup that combines the sweetness of corn with the smokiness of Hatch chiles.

Ingredients:

– 1 medium onion, chopped
– 2-3 Hatch chile peppers, roasted and chopped (depending on desired level of heat)
– 4 cups chicken broth
– 1 cup frozen corn kernels
– 1 cup diced red bell pepper
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons butter

Instructions:

1. In a large pot, sauté the chopped onion in butter until softened.
2. Add the roasted Hatch chiles and cook for an additional minute.
3. Pour in the chicken broth, corn kernels, red bell pepper, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.

Cooking Time: 20-25 minutes

Hatch Chile and Bacon Deviled Eggs

A twist on the classic deviled egg, these bite-sized treats combine the smoky sweetness of Hatch chiles with the savory richness of crispy bacon.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared yellow mustard
– 1/4 cup chopped fresh Hatch chile peppers (see note)
– 4 slices of cooked bacon, crumbled
– Salt and pepper to taste
– Paprika or chili powder for garnish (optional)

Instructions:

1. Cut the eggs in half lengthwise.
2. Scoop out most of the yolks into a bowl, leaving a small border around the whites.
3. Add mayonnaise, Dijon mustard, and yellow mustard to the yolks. Mix until smooth.
4. Stir in chopped Hatch chiles and crumbled bacon.
5. Spoon the yolk mixture back into the egg whites, mounding slightly.
6. Sprinkle with salt, pepper, and paprika or chili powder (if using).
7. Chill for at least 30 minutes before serving.

Cooking Time: None, as eggs are already cooked. Assembly takes about 15 minutes.

Hatch Chile Margarita

Experience the bold flavors of Hatch, New Mexico with this unique margarita recipe that combines smoky roasted chiles with crisp tequila and a hint of lime.

Ingredients:
– 2 cups roasted Hatch chile peppers, peeled and chopped
– 2 ounces tequila
– 1 ounce fresh lime juice
– 1/2 ounce triple sec
– Salt, for rimming glass

Instructions:

1. Rim a rocks glass with salt.
2. In a cocktail shaker, combine tequila, lime juice, and triple sec.
3. Add chopped Hatch chiles to the shaker and fill with ice.
4. Shake vigorously for 15-20 seconds.
5. Strain into prepared glass.
6. Garnish with additional roasted chile peppers, if desired.

Cooking Time: None! This recipe is ready in just a few minutes.

Hatch Chile Honey Butter

Elevate your meal with this sweet and spicy spread made with roasted Hatch chiles and creamy honey butter.

Ingredients:

– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup pure honey
– 2-3 roasted Hatch chiles, peeled and seeded
– Salt to taste

Instructions:

1. In a medium bowl, cream together the softened butter and honey until smooth.
2. Add the roasted Hatch chile peppers to the bowl and mix until well combined.
3. Season with salt to taste.
4. Transfer the mixture to a serving dish or jar.

Cooking Time: None! This recipe is ready in just 5 minutes.

Tips:

– For an extra kick, leave some of the Hatch chili seeds intact for added heat.
– Use this butter on warm bread, as a dip for vegetables, or as a spread for crackers and cheese.
– Store leftovers in an airtight container in the refrigerator for up to 1 week.

Hatch Chile Guacamole

Elevate your guacamole game with the smoky flavor of Hatch chiles, perfectly balanced with creamy avocado and a hint of lime.

Ingredients:

– 3 ripe avocados
– 1 cup roasted Hatch green chiles, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Cut the avocados in half and remove the pit. Scoop the flesh into a large mixing bowl.
2. Add the diced Hatch chiles, chopped red onion, jalapeño pepper, lime juice, garlic, salt, and pepper to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Cooking Time: None! Simply prepare and serve.

Enjoy your delicious Hatch Chile Guacamole with tortilla chips, on tacos, or as a dip for your favorite snacks.

Hatch Chile and Cheddar Biscuits

A flavorful twist on classic biscuits, these Hatch Chile and Cheddar Biscuits combine the spiciness of roasted Hatch chiles with the richness of sharp cheddar cheese.

Ingredients:

– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup grated sharp cheddar cheese
– 1/2 cup roasted Hatch chiles, chopped
– 1/2 cup heavy cream

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Stir in grated cheddar cheese and chopped Hatch chiles.
5. Pour in heavy cream and stir until dough comes together in a ball.
6. Turn dough out onto a floured surface and gently knead 2-3 times.
7. Roll out to about 1 inch thickness. Cut into desired shape (e.g., squares, circles).
8. Place on prepared baking sheet and bake for 12-15 minutes or until golden brown.

Hatch Chile Chocolate Brownies

Elevate your brownie game with the smoky heat of Hatch chiles and the richness of dark chocolate.

Ingredients:

– 1 cup (2 sticks) unsalted butter, plus more for greasing the pan
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 4 large eggs
– 1/2 cup Hatch chile peppers, roasted and chopped (about 2-3 chiles)
– 1 cup semi-sweet chocolate chips
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan with butter.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, melt butter and sugar in the microwave or on the stovetop. Stir until smooth.
4. Add cocoa powder to the melted butter mixture and stir until combined.
5. Beat in eggs one at a time, followed by chopped Hatch chiles and chocolate chips.
6. Stir in flour mixture and vanilla extract.
7. Pour batter into prepared pan and smooth top.
8. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs attached.

Hatch Chile Lime Shrimp Skewers

Elevate your outdoor gatherings with this flavorful and vibrant dish, perfect for warm weather celebrations. This recipe combines the sweetness of shrimp with the boldness of Hatch chiles and a hint of lime.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 Hatch green chilies, roasted and chopped
– 1/4 cup fresh lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 10 bamboo skewers

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lime juice, garlic, cumin, salt, and pepper.
3. Add shrimp to the marinade and mix well. Let sit for at least 30 minutes.
4. Thread shrimp onto skewers, leaving a small space between each piece.
5. Brush grill with olive oil. Grill skewers for 2-3 minutes per side, or until shrimp are pink and cooked through.

Cooking Time: 6-8 minutes

Summary

Get ready for a flavor explosion with these 18 spicy Hatch Chile recipes! From classic dishes like Green Chile Chicken Enchiladas and Roasted Hatch Chile Salsa to unique creations like Hatch Chile Chocolate Brownies, there’s something for every taste bud. Enjoy comforting breakfast burritos, savory mac and cheese, or indulgent queso dip – all infused with the bold, fiery flavor of Hatch chiles. Whether you’re a spice lover or just looking for a new twist on old favorites, these recipes are sure to ignite your appetite!

As the evenings grow cozier, there’s nothing quite like a warm and fragrant dish to bring people together. One spice that embodies this cozy spirit is cardamom, with its unique sweet-savory aroma and flavor profile. Native to India and Southeast Asia, cardamom has been a staple in many cuisines for centuries, particularly in Scandinavian and Middle Eastern cooking. In this article, we’ll explore the magic of cardamom through 18 fragrant recipes that will transport you to a warm and welcoming world. From sweet treats like cardamom-spiced chai latte and Persian cardamom saffron cake, to savory dishes such as Indian cardamom chicken curry and Scandinavian cardamom bread, we’ll delve into the rich flavors and aromas of this beloved spice.

Cardamom-spiced chai latte

Escape to the vibrant streets of India with this aromatic and comforting drink, infused with the sweet, spicy flavor of cardamom. This recipe combines rich black tea with warming spices and creamy milk to create a perfect blend for any time of day.

Ingredients:

– 2 teaspoons loose-leaf black tea
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/2 cup whole milk
– 1 tablespoon honey (optional)
– Whipped cream and ground cardamom for garnish (optional)

Instructions:

1. Brew the tea according to package instructions.
2. In a medium saucepan, combine brewed tea, ground cardamom, cinnamon, and ginger. Heat over low heat for 5 minutes, or until fragrant.
3. Add milk and honey (if using) to the saucepan. Whisk until smooth and creamy.
4. Pour into mugs and garnish with whipped cream and a sprinkle of ground cardamom, if desired.

Cooking Time: 10-15 minutes

Swedish cardamom buns

These sweet and aromatic buns are a traditional Swedish treat, perfect for snacking or serving at your next gathering. With the warm, comforting flavor of cardamom, you’ll be hooked from the first bite!

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup sugar
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 teaspoon ground cardamom
– Confectioners’ sugar for dusting (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, sugar, yeast, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter. Add cardamom and mix until combined.
4. Pour wet ingredients into dry ingredients and mix until a sticky dough forms.
5. Knead for 5 minutes, then shape into 8-10 balls. Place on prepared baking sheet.
6. Bake for 18-20 minutes or until golden brown.
7. Dust with confectioners’ sugar (if desired) and serve warm.

Cooking Time: 18-20 minutes

Cardamom and rosewater rice pudding

This creamy rice pudding is infused with the warm, aromatic flavors of cardamom and rosewater, making it a unique and delightful dessert.

Ingredients:

– 1 cup uncooked white rice
– 3 cups milk
– 1/4 teaspoon ground cardamom
– 1 tablespoon rosewater
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted

Instructions:

1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, combine the rice, milk, cardamom, rosewater, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and creamy.
4. Remove from heat and stir in the melted butter.
5. Let cool to room temperature before refrigerating for at least 2 hours.
6. Serve chilled, garnished with a sprinkle of cardamom powder if desired.

Cooking Time: 20 minutes

Persian cardamom saffron cake

This moist and aromatic cake is infused with the warmth of cardamom and the subtle sweetness of saffron, making it a perfect treat for any occasion. With its unique blend of Persian spices, this cake is sure to impress your friends and family.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, and cardamom.
3. Add softened butter and mix until a crumbly mixture forms.
4. Beat in eggs one at a time, then stir in saffron mixture and baking powder.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.

Cooking Time: 50-60 minutes

Cardamom honey glazed carrots

This recipe adds a unique twist to the classic roasted carrots by incorporating the warm, aromatic spice of cardamom and the richness of honey. The result is a sweet and savory glaze that brings out the natural sweetness of the carrots.

Ingredients:

– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 tablespoons honey
– 1 teaspoon ground cardamom
– 1/4 cup olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together honey, cardamom, and salt.
3. Add the chopped carrots to the bowl and toss until they are evenly coated with the glaze.
4. Spread the carrot mixture onto a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with pepper.
6. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized.

Cooking Time: 20-25 minutes

Spiced cardamom apple pie

This Scandinavian-inspired pie combines the warmth of cardamom with the sweetness of apples and a hint of spice, making it a unique and delicious dessert for any occasion.

Ingredients:

– 2 Granny Smith apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten (for egg wash)
– 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced apples, granulated sugar, flour, cardamom, cinnamon, nutmeg, and salt.
3. Roll out the pie crust and place it in a 9-inch pie dish. Fill with apple mixture.
4. Dot the top of the apple mixture with butter pieces.
5. Roll out remaining pie crust to create a lattice-top crust. Place on top of apple mixture.
6. Brush egg wash over crust.
7. Bake for 45-50 minutes or until crust is golden brown.

Cooking Time: 45-50 minutes

Cardamom and pistachio baklava

This sweet and aromatic baklava combines the warmth of cardamom with the crunch of pistachios, creating a unique dessert that’s sure to impress.

Ingredients:

– 1 package phyllo dough (usually found in the frozen food section)
– 1 cup granulated sugar
– 1/2 cup chopped pistachios
– 1 tablespoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (180°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together sugar, pistachios, cardamom, and salt.
4. Layer phyllo dough with the sugar mixture, starting and ending with a layer of dough.
5. Brush top layer with melted butter.
6. Bake for 45-50 minutes or until golden brown.
7. Let cool before serving.

Cooking Time: 45-50 minutes

Indian cardamom chicken curry

This recipe combines the warmth of cardamom with the richness of chicken to create a mouthwatering curry that’s perfect for any occasion. With its aromatic flavors and tender texture, this dish is sure to delight your senses.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 2 tablespoons vegetable oil
– Salt, to taste
– Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add onions and cook until translucent.
2. Add garlic, cumin, coriander, cinnamon, and cardamom. Cook for 1 minute.
3. Add chicken and cook until browned.
4. Stir in diced tomatoes and broth. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 20-25 minutes or until chicken is cooked through.
6. Season with salt to taste.
7. Garnish with cilantro and serve over basmati rice or with naan bread.

Cooking Time: 25-30 minutes

Cardamom-infused oatmeal cookies

These sweet and aromatic cookies are perfect for a cozy breakfast or afternoon treat. The addition of ground cardamom gives them a unique Scandinavian twist, combining the warmth of spices with the comforting goodness of oatmeal.

Ingredients:

– 2 1/4 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, brown sugar, granulated sugar, cardamom, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until lightly golden.

Cooking Time: 12-14 minutes

Scandinavian cardamom bread

This traditional Scandinavian bread combines the warm, sweet flavor of cardamom with a tender crumb and crispy crust. Perfect for breakfast or as a snack, this recipe is sure to become a new favorite.

Ingredients:

– 2 cups all-purpose flour
– 1 teaspoon instant yeast
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/2 cup warm milk (105°F to 115°F)
– 1 large egg
– 4 tablespoons unsalted butter, melted
– Salt, to taste

Instructions:

1. In a large mixing bowl, combine flour, yeast, sugar, and cardamom.
2. Add the warm milk and stir until a shaggy dough forms.
3. Beat in the egg and melted butter until the dough comes together.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C).
7. Punch down the dough and shape into a round or oblong loaf.
8. Bake for 35-40 minutes, or until golden brown.

Cooking Time: 35-40 minutes

Cardamom and cinnamon hot chocolate

This cardamom and cinnamon hot chocolate combines the richness of dark chocolate with the warmth of Indian spices, creating a unique and comforting drink perfect for cold winter days.

Ingredients:

– 2 cups milk (whole, half-and-half, or a non-dairy alternative)
– 2 tablespoons unsweetened cocoa powder
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon salt
– 1 ounce high-quality dark chocolate (at least 70% cocoa), finely chopped

Instructions:

1. In a medium saucepan, warm the milk over low heat.
2. Add the cocoa powder, sugar, cardamom, cinnamon, and salt. Whisk until smooth.
3. Bring the mixture to a simmer, whisking constantly.
4. Remove from heat and stir in the chopped dark chocolate until melted and smooth.
5. Pour into mugs and serve immediately.

Cooking Time: 10-12 minutes

Cardamom-spiced lamb stew

This hearty stew combines the warm, aromatic flavors of cardamom with tender lamb and a hint of spice, perfect for a cozy evening meal.

Ingredients:

– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cardamom
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground black pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups lamb or beef broth
– 1 cup red wine (optional)
– Fresh parsley, chopped (for garnish)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb pieces, then set aside.
2. Add onions, garlic, and ginger to the pot; cook until the vegetables are softened.
3. Stir in cardamom, cumin, cinnamon, and black pepper. Cook for 1 minute.
4. Add the browned lamb, diced tomatoes, broth, and red wine (if using). Bring to a boil, then cover and simmer for 2-3 hours or until the lamb is tender.

Cooking Time: 2-3 hours

Cardamom pear crumble

This crumble combines the natural sweetness of pears with the warm, aromatic flavor of cardamom. The perfect dessert for a chilly evening or a special occasion.

Ingredients:

– 3-4 ripe pears, peeled and sliced
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1/4 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together pears, granulated sugar, and cardamom.
3. In a separate bowl, combine flour, oats, and brown sugar.
4. Add cold butter to the dry mixture and use your fingers or a pastry blender until it resembles coarse crumbs.
5. Pour pear mixture into a 9×9-inch baking dish and top with crumb mixture.
6. Bake for 35-40 minutes, or until topping is golden brown and pears are tender.

Cooking Time: 35-40 minutes

Turkish cardamom coffee

Experience the bold flavors of Turkey with this traditional cardamom coffee recipe, perfect for a morning pick-me-up or afternoon energizer. This unique blend combines the richness of coffee with the sweet, spicy flavor of cardamom.

Ingredients:

– 1 cup strong brewed coffee
– 1/2 teaspoon ground cardamom
– 2 tablespoons sugar (or to taste)
– 1/2 cup water

Instructions:

1. Brew a cup of strong coffee and set aside.
2. In a small saucepan, combine the sugar and 1/2 cup water. Heat over medium heat, stirring until the sugar dissolves.
3. Add the ground cardamom to the sugar syrup and stir well.
4. Pour the brewed coffee into a demitasse or small cup.
5. Pour the cardamom-sugar syrup slowly over the coffee, allowing it to infuse with the flavors.
6. Serve immediately and enjoy!

Cooking Time: 5-7 minutes

Cardamom and coconut milk rice

This aromatic rice dish combines the warm, sweet flavors of cardamom with the creamy richness of coconut milk. Perfect as a side or main course for Indian-inspired meals.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1/2 cup coconut milk
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or vegetable oil
– Salt, to taste

Instructions:

1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large saucepan, heat the ghee or oil over medium heat. Add the cardamom powder and sauté for 1 minute.
3. Add the soaked rice to the saucepan and stir to coat with the cardamom-infused oil. Cook for 2-3 minutes.
4. Pour in the coconut milk and water, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
6. Fluff the rice with a fork and season with salt to taste.

Cooking Time: 20 minutes

Cardamom orange shortbread cookies

Elevate your shortbread game with these aromatic and flavorful cookies that combine the warmth of cardamom with the brightness of orange zest.

Ingredients:

– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 teaspoons ground cardamom
– 1 teaspoon grated orange zest
– 2 1/4 cups all-purpose flour
– Salt to taste

Instructions:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream butter and sugar until light and fluffy. Add cardamom and orange zest; mix until combined.
3. Gradually add flour, mixing until a dough forms. Season with salt to taste.
4. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Cut into desired shapes.
5. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
6. Bake for 18-20 minutes or until edges are lightly golden.

Cooking Time: 18-20 minutes

Cardamom roasted sweet potatoes

Elevate your sweet potato game with this aromatic and flavorful recipe that combines the warmth of cardamom with the natural sweetness of roasted sweet potatoes.

Ingredients:

– 2-3 large sweet potatoes, peeled and cubed
– 1/4 cup olive oil
– 2 teaspoons ground cardamom
– 1 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss sweet potatoes with olive oil, cardamom, salt, and pepper until they’re evenly coated.
3. Spread the sweet potato mixture on a baking sheet lined with parchment paper in a single layer.
4. Roast for 45-50 minutes or until tender, flipping halfway through.
5. Remove from the oven and let cool slightly before serving.

Cooking Time: 45-50 minutes

Cardamom vanilla bean ice cream

This unique ice cream flavor combines the warmth of cardamom with the creaminess of vanilla beans, creating a truly exotic dessert. Perfect for adventurous eaters and coffee lovers alike.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp kosher salt
– 1/4 tsp ground cardamom
– 1 vanilla bean, split lengthwise

Instructions:

1. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
2. Remove from heat and stir in ground cardamom. Let steep for 10 minutes to allow flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean container. Discard solids.
4. Chill mixture in refrigerator for at least 2 hours or overnight.
5. Churn mixture in an ice cream maker according to manufacturer’s instructions.
6. Once churned, fold in vanilla bean seeds and continue to churn until well combined.

Cooking Time: None (chilling and freezing)

Summary

Cozy up with the warm and inviting flavors of cardamom! From sweet treats like Swedish buns and Persian cake to savory dishes like Indian chicken curry and Turkish coffee, these 18 fragrant recipes showcase the versatility of this aromatic spice. Discover unique twists on classic desserts, comforting breakfasts, and hearty main courses that will fill your home with the enticing aroma of cardamom.

Are you ready to elevate your snack game and impress your friends? Look no further! Crispy fried mushrooms are a crowd-pleaser, and we’ve got 18 mouth-watering recipes to try. From classic garlic butter to spicy Cajun flavors, there’s something for every occasion on this list.

Whether you’re hosting a party or just need a quick and delicious snack, these crispy fried mushroom recipes will satisfy your cravings. And the best part? They’re surprisingly easy to make! With a range of flavors and textures, from panko-crusted to beer-battered, there’s something for every taste bud.

In this article, we’ll take you on a journey through the world of crispy fried mushrooms. From savory to sweet, and from simple to show-stopping, our recipes will inspire your next culinary adventure. So grab some mushrooms and get ready to fry!

Garlic Butter Fried Mushrooms

Elevate your meal with this simple yet flavorful recipe that combines the earthiness of mushrooms with the richness of garlic butter. Perfect as a side dish or added to pasta, burgers, or sandwiches.

Ingredients:

– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 4 tablespoons unsalted butter, softened
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
2. Add the mushroom slices and cook until they release their moisture and start browning, about 3-4 minutes.
3. Reduce heat to medium and add the minced garlic. Cook for an additional minute, stirring constantly to prevent burning.
4. Add the remaining 2 tablespoons of butter and stir until melted.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
7. Serve hot and enjoy!

Cooking Time: 10-12 minutes

Crispy Beer-Battered Mushrooms

Elevate your snack game with this simple yet impressive recipe that combines the earthy flavor of mushrooms with the crispiness of a beer batter. Perfect for game day, parties, or just a quick indulgence.

Ingredients:

– 1 pint mixed mushrooms (button, cremini, shiitake), stems removed and caps sliced into 1/4-inch thick strips
– 1 cup all-purpose flour
– 1/2 cup beer, chilled
– 1/4 cup butter, melted
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying

Instructions:

1. In a large bowl, whisk together flour, beer, and melted butter until smooth.
2. Add paprika, salt, and pepper; stir to combine.
3. Dip each mushroom strip into the batter, coating completely.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered mushrooms in batches for 2-3 minutes or until golden brown.
6. Drain on paper towels and serve hot.

Cooking Time: About 15-20 minutes, depending on the number of mushroom strips.

Spicy Cajun Fried Mushrooms

Get ready to spice up your snack game with these crispy and addictive fried mushrooms! This recipe combines the earthy flavor of mushrooms with a bold kick of Cajun seasoning.

Ingredients:

– 1 cup mixed mushrooms (button, cremini, shiitake), stems removed
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon Cajun seasoning
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, cayenne pepper, Cajun seasoning, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each mushroom into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry mushrooms in batches until golden brown, about 2-3 minutes per batch.
6. Drain on paper towels and serve immediately.

Cooking Time: 15-20 minutes

Panko-Crusted Fried Mushrooms

Get ready to elevate your snack game with this easy and addictive recipe! Crispy panko breadcrumbs add a satisfying crunch to tender sautéed mushrooms.

Ingredients:

– 1 cup mixed mushrooms (button, cremini, shiitake), cleaned and stemmed
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
– Vegetable oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together flour, panko breadcrumbs, paprika, and garlic powder.
3. Dip each mushroom cap into the beaten egg, then coat in the breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry coated mushrooms for 2-3 minutes on each side, or until golden brown and crispy.
6. Place fried mushrooms on a baking sheet lined with parchment paper and bake for an additional 5-7 minutes to crisp up any remaining moisture.

Cooking Time: Approximately 15-20 minutes total

Air Fryer Garlic Parmesan Mushrooms

Elevate your snack game with these crispy, savory, and utterly delicious Air Fryer Garlic Parmesan Mushrooms!

Ingredients:

– 1 lb mixed mushrooms (button, cremini, shiitake), cleaned and stemmed
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon dried parsley

Instructions:

1. Preheat the Air Fryer to 375°F (190°C).
2. In a bowl, toss mushrooms with garlic, Parmesan cheese, salt, and pepper until evenly coated.
3. Drizzle olive oil over the mixture and stir to combine.
4. Load the mushroom mixture into the Air Fryer basket in a single layer.
5. Cook for 10-12 minutes, shaking halfway through, until golden brown and crispy.
6. Remove from the Air Fryer and sprinkle with parsley (if using). Serve hot!

Cooking Time: 10-12 minutes

Southern-Style Fried Mushrooms with Buttermilk

Get ready for a crispy and creamy twist on traditional fried mushrooms. This recipe combines the rich flavors of buttermilk and Southern spices to create a mouthwatering snack or side dish.

Ingredients:

– 1 cup cremini mushrooms, stems removed
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate dish.
3. Dip each mushroom cap into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry mushrooms for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Serve hot and enjoy!

Cooking Time: 10-12 minutes

Tempura Fried Mushrooms with Dipping Sauce

Elevate your snack game with these crispy tempura fried mushrooms and a tangy dipping sauce. Perfect for a quick appetizer or movie night treat!

Ingredients:

– 1 cup mixed mushrooms (button, cremini, shiitake), stems removed
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping Sauce (see below)

Instructions:

1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, whisking until smooth batter forms.
3. Dip each mushroom into the batter, letting excess drip off.
4. Fry battered mushrooms in hot oil (350°F) for 2-3 minutes or until golden brown.
5. Drain on paper towels.

Dipping Sauce:

– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon grated ginger

Combine all ingredients in a bowl and whisk until smooth. Serve warm with tempura fried mushrooms.

Cooking Time: 10-12 minutes (frying time: 2-3 minutes per batch)

Herb and Cheese Stuffed Fried Mushrooms

Elevate your appetizer game with this savory recipe that combines the earthy flavor of mushrooms with the richness of cheese and herbs. Perfect for parties or a cozy night in, these stuffed fried mushrooms are sure to impress.

Ingredients:

– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 egg, beaten (for dipping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together cheese, parsley, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth. Stuff each cap with the cheese mixture, dividing it evenly among the mushrooms.
4. Dip each stuffed mushroom into the beaten egg, then coat in breadcrumbs (optional).
5. Heat olive oil in a large skillet over medium-high heat. Fry the stuffed mushrooms for 2-3 minutes on each side, or until golden brown and crispy.
6. Serve immediately and enjoy!

Cooking Time: 10-12 minutes

Korean Gochujang Fried Mushrooms

This addictive recipe combines the savory flavor of mushrooms with the spicy kick of gochujang, a popular Korean chili paste. Perfect as an appetizer or side dish, these crispy fried mushrooms are sure to become a favorite.

Ingredients:

– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon gochujang
– 1 teaspoon soy sauce
– 1/4 teaspoon sugar
– Salt and pepper, to taste
– Chopped green onions, for garnish

Instructions:

1. Heat the oil in a large skillet over medium-high heat.
2. Add the mushrooms and cook until browned, about 3-4 minutes.
3. Add the garlic, gochujang, soy sauce, and sugar. Cook for an additional minute.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions and serve immediately.

Cooking Time: 10-12 minutes

Bacon-Wrapped Fried Mushroom Bites

Elevate your appetizer game with these bite-sized treats that combine the earthy flavor of mushrooms with the smoky richness of bacon. Perfect for parties or a quick snack, these Bacon-Wrapped Fried Mushroom Bites are sure to please.

Ingredients:

– 1 cup mixed mushrooms (button, cremini, shiitake), stems removed and caps sliced into 1-inch pieces
– 6 slices of thick-cut bacon
– 1/2 cup all-purpose flour
– 1 egg, beaten
– 1/4 cup panko breadcrumbs
– Salt and pepper to taste
– Vegetable oil for frying

Instructions:

1. Preheat the oil in a deep fryer or large skillet to 350°F (175°C).
2. In a shallow dish, mix together flour, beaten egg, and panko breadcrumbs.
3. Coat each mushroom piece in the flour mixture, shaking off excess.
4. Wrap each coated mushroom with a slice of bacon, securing with a toothpick if needed.
5. Fry the mushroom bites for 2-3 minutes or until golden brown, adjusting heat as necessary.
6. Drain on paper towels and serve immediately.

Cooking Time: 10-12 minutes total

Lemon Pepper Fried Mushrooms

A tangy and savory twist on traditional fried mushrooms, this recipe combines the earthiness of sautéed ‘shrooms with the brightness of lemon zest and a sprinkle of pepper.

Ingredients:

– 1 cup mixed mushroom caps (button, cremini, shiitake)
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 1/4 cup lemon juice
– 2 teaspoons lemon zest
– 1/4 teaspoon black pepper
– Salt to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushroom caps and cook for 3-4 minutes, or until they release their liquid and start to brown.
3. Reduce heat to medium-low; add butter, lemon juice, lemon zest, and black pepper.
4. Toss mushrooms to coat with the sauce, then season with salt to taste.
5. Serve immediately.

Cooking Time: 10-12 minutes

Thai Sweet Chili Fried Mushrooms

Thai Sweet Chili Fried Mushrooms: A Spicy and Savory Twist on a Classic Dish

Savor the flavors of Thailand with this easy-to-make recipe that combines the earthy taste of mushrooms with the sweet and spicy kick of Thai chili sauce.

Ingredients:

– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai sweet chili sauce
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
3. Add mushrooms; cook until they release their moisture and start to brown, about 4-5 minutes.
4. In a small bowl, whisk together chili sauce, soy sauce, and sugar.
5. Pour the sauce over the mushrooms; stir-fry for an additional 2-3 minutes, or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.

Cooking Time: 10-12 minutes

Breaded Fried Mushroom Rings

Elevate your snack game with this simple recipe that yields crispy, flavorful mushroom rings coated in a crunchy breading.

Ingredients:

– 1 cup mushrooms (button or cremini), sliced into rings
– 1/2 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. In a shallow dish, mix together flour, panko breadcrumbs, and Parmesan cheese.
2. Dip each mushroom ring into the beaten egg, then coat in the breadcrumb mixture, pressing gently to adhere.
3. Heat the olive oil in a large skillet over medium-high heat. Fry coated mushroom rings for 2-3 minutes on each side, or until golden brown and crispy.
4. Remove from oil with a slotted spoon and drain on paper towels.
5. Season with salt and pepper to taste.

Cooking Time: 6-8 minutes total

Truffle Oil Fried Mushrooms

A simple yet decadent recipe that combines the earthy flavor of mushrooms with the luxurious taste of truffle oil. Perfect as an appetizer or snack for your next gathering.

Ingredients:

– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 tablespoon truffle oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the truffle oil, garlic, salt, and pepper. Stir to combine.
4. Continue cooking for an additional 2-3 minutes, or until the mushrooms are tender and caramelized.
5. Garnish with chopped parsley, if desired.
6. Serve immediately and enjoy!

Cooking Time: 8-10 minutes

Jalapeño Popper Stuffed Fried Mushrooms

Elevate your appetizer game with this unique fusion of flavors and textures. Crispy fried mushrooms filled with spicy jalapeño popper goodness will be the star of any gathering.

Ingredients:

– 12 large mushroom caps (any variety, cleaned and stems removed)
– 1 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon olive oil
– 1 egg, beaten (for egg wash)
– 1 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix cream cheese, cheddar cheese, cilantro, and jalapeños until well combined.
3. Stuff each mushroom cap with the cheese mixture, dividing it evenly among the mushrooms.
4. Dip each stuffed mushroom in the beaten egg and then coat in panko breadcrumbs.
5. Heat olive oil in a large skillet over medium-high heat. Fry the mushrooms for 2-3 minutes on each side, until golden brown and crispy.
6. Serve warm and enjoy!

Cooking Time: 15-20 minutes

Smoky Paprika Fried Mushrooms

Elevate your snack game with this savory recipe that combines the earthy flavor of mushrooms with the bold smokiness of paprika. This addictive treat is perfect for a quick appetizer or as a side dish.

Ingredients:

– 1 lb mixed mushrooms (button, cremini, shiitake), cleaned and stems removed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup breadcrumbs

Instructions:

1. Preheat a large skillet or deep fryer to medium-high heat (375°F).
2. In a bowl, toss mushrooms with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Dip each mushroom into the breadcrumb mixture, shaking off excess.
4. Fry mushrooms in batches for 3-4 minutes or until golden brown, flipping halfway through.
5. Remove from heat and drain on paper towels.

Cooking Time: 12-15 minutes (depending on batch size)

Maple Glazed Fried Mushrooms

Elevate your snack game with these crispy fried mushrooms smothered in a rich maple glaze. Perfect for movie nights, tailgating, or as a side dish for your favorite comfort foods.

Ingredients:

– 1 cup mixed mushroom caps (button, cremini, shiitake)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Maple glaze ingredients: 1/4 cup pure maple syrup, 2 tablespoons butter, 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the fryer to 350°F (175°C).
2. In a bowl, whisk together flour, paprika, salt, and pepper.
3. Dip each mushroom cap in buttermilk, then coat in the flour mixture.
4. Fry mushrooms for 2-3 minutes or until golden brown.
5. In a separate pan, melt butter over medium heat. Add maple syrup and apple cider vinegar. Simmer for 2-3 minutes or until glaze thickens.
6. Toss fried mushrooms with maple glaze and serve hot.

Cooking Time: 10-12 minutes

Buffalo-Style Fried Mushrooms with Blue Cheese Dip

Elevate your snack game with this addictive Buffalo-Style Fried Mushrooms recipe, paired with a creamy Blue Cheese Dip for the ultimate flavor combination.

Ingredients:

For the mushrooms:

– 1 cup mixed mushroom caps (button, cremini, shiitake)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

For the blue cheese dip:

– 8 ounces crumbled blue cheese (such as Gorgonzola or Roquefort)
– 1/2 cup sour cream
– 1 tablespoon hot sauce (Frank’s RedHot or similar)
– Chopped fresh parsley, for garnish

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each mushroom cap into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry mushrooms until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. In a bowl, mix blue cheese, sour cream, and hot sauce until smooth. Serve warm with fried mushrooms.

Cooking Time: About 15-20 minutes total

Summary

Get ready to elevate your meal game with these 18 crispy fried mushroom recipes! From classic garlic butter and beer-battered options, to spicy Cajun and Korean gochujang twists, there’s something for every occasion. Try panko-crusted or air fryer methods for a lighter take. Or, indulge in southern-style buttermilk, tempura-dipped, or herb-and-cheese-stuffed varieties. Whether you’re looking for a snack, appetizer, or main course, these mouth-watering mushroom recipes are sure to please.

As the seasons change and the leaves start to fall, our thoughts turn to cozying up with warm, comforting dishes. And what better way to do that than with a beautifully roasted butternut squash? The Hasselback method – where slits are cut into the squash and it’s roasted with butter and seasonings – is a game-changer for this humble gourd. But why settle for just one way of preparing your squash when you can have 20? From sweet and savory to spicy and smoky, we’ve gathered the most delicious Hasselback butternut squash recipes for fall. Take a look at these mouthwatering options:

• Maple Glazed Hasselback Butternut Squash
• Rosemary Garlic Hasselback Butternut Squash
• Parmesan Crusted Hasselback Butternut Squash
• Brown Butter Sage Hasselback Butternut Squash
• Balsamic Honey Hasselback Butternut Squash
• Spicy Chili Hasselback Butternut Squash
• Cranberry Pecan Hasselback Butternut Squash
• Herbed Goat Cheese Hasselback Butternut Squash
• Smoky Paprika Hasselback Butternut Squash
• Apple Cinnamon Hasselback Butternut Squash
• Pumpkin Seed Crunch Hasselback Butternut Squash
• Garlic Thyme Hasselback Butternut Squash
• Caramelized Onion Hasselback Butternut Squash
• Curry Spiced Hasselback Butternut Squash
• Pomegranate Glazed Hasselback Butternut Squash
• Blue Cheese Walnut Hasselback Butternut Squash
• Lemon Herb Hasselback Butternut Squash
• Chipotle Lime Hasselback Butternut Squash
• Ginger Soy Hasselback Butternut Squash
• Roasted Garlic Hasselback Butternut Squash

Maple Glazed Hasselback Butternut Squash

Elevate your fall meals with this sweet and savory side dish, featuring roasted butternut squash glazed with a rich maple syrup. Perfect for the holidays or a cozy night in.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup pure maple syrup
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together butter, maple syrup, salt, pepper, and cinnamon.
4. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
5. Brush the glaze mixture evenly over both squash halves.
6. Roast in the preheated oven for 45-50 minutes, or until tender and caramelized.

Cooking Time: 45-50 minutes

Rosemary Garlic Hasselback Butternut Squash

Roast a deliciously aromatic butternut squash with the warm, herbaceous flavors of rosemary and garlic. This simple yet impressive side dish is perfect for special occasions or cozy weeknight meals.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise, scoop out seeds and pulp.
3. In a small bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Roast for 45-50 minutes or until the squash is tender and caramelized.
6. Remove from oven and sprinkle with Parmesan cheese (if using).
7. Serve warm.

Cooking Time: 45-50 minutes

Parmesan Crusted Hasselback Butternut Squash

Elevate your fall feasts with this creamy, crispy, and utterly delicious Parmesan Crusted Hasselback Butternut Squash. Perfect as a main dish or side, it’s sure to impress.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter, melted
– 1/4 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together melted butter, Parmesan cheese, thyme, salt, and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Brush the mixture evenly onto the squash, making sure to cover all surfaces.
6. Bake for 45-50 minutes or until tender and caramelized.
7. Garnish with chopped parsley, if desired.

Cooking Time: 45-50 minutes

Brown Butter Sage Hasselback Butternut Squash

This recipe combines the natural sweetness of butternut squash with the savory flavors of brown butter and sage, resulting in a deliciously comforting side dish perfect for fall gatherings.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 4 tbsp unsalted butter
– 2 tbsp browned butter (see note)
– 2 tsp chopped fresh sage
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds and pulp.
3. Place squash cut-side up on a baking sheet lined with parchment paper.
4. Drizzle browned butter over the squash, then sprinkle chopped sage and season with salt and pepper.
5. Roast for 45-50 minutes or until tender and caramelized, flipping halfway through.
6. If using Parmesan cheese, sprinkle on top during the last 10 minutes of roasting.

Cooking Time: 45-50 minutes

Balsamic Honey Hasselback Butternut Squash

Elevate your fall meals with this sweet and tangy take on the classic roasted squash.

Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp balsamic glaze
– 1 tsp honey
– 1/4 cup olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, whisk together balsamic glaze and honey until well combined.
4. Brush the glaze mixture evenly onto both squash halves.
5. Drizzle olive oil over the squash and season with salt and pepper to taste.
6. Place squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
7. Garnish with fresh thyme leaves, if desired.

Cooking Time: 45-50 minutes

Spicy Chili Hasselback Butternut Squash

Warm up to the flavors of fall with this unique and delicious Spicy Chili Hasselback Butternut Squash recipe. A twist on traditional roasted butternut squash, this dish adds a spicy kick from chili flakes and a sweet note from brown sugar.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp chili flakes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp brown sugar
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, chili flakes, cumin, smoked paprika, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Place the squash on a baking sheet, cut side up.
6. Roast in the preheated oven for 45-50 minutes or until tender and caramelized.
7. Sprinkle brown sugar over the squash and continue to roast for an additional 5-7 minutes.
8. Garnish with chopped cilantro, if desired.

Cooking Time: Approximately 55-60 minutes

Cranberry Pecan Hasselback Butternut Squash

This recipe combines the sweetness of butternut squash with the tanginess of cranberries and the crunch of pecans. Perfect as a side dish or main course, this dish is sure to impress!

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1/4 cup brown sugar
– 1/4 cup honey
– 1/4 cup chopped fresh cranberries
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. In a small bowl, mix together brown sugar, honey, cranberries, and pecans.
4. Drizzle olive oil over the squash halves, then sprinkle the cranberry-pecan mixture evenly between the two.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Herbed Goat Cheese Hasselback Butternut Squash

Herbed Goat Cheese Hasselback Butternut Squash Recipe

Summary:
This recipe combines the sweet and nutty flavors of butternut squash with the tangy creaminess of goat cheese, all wrapped up in a crispy and flavorful package. Perfect for a cozy fall or winter dinner.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1/4 cup herbed goat cheese (see note)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp paprika
– Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together goat cheese, salt, black pepper, and paprika.
4. Place the squash halves on a baking sheet, cut side up.
5. Dollop spoonfuls of the goat cheese mixture onto each squash half, leaving a 1-inch border around edges.
6. Drizzle olive oil over the squash and sprinkle with additional thyme leaves for garnish.
7. Roast in preheated oven for about 45-50 minutes or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Smoky Paprika Hasselback Butternut Squash

Elevate your autumnal meals with this flavorful and aromatic recipe, where the sweetness of butternut squash meets the smokiness of paprika.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp brown sugar
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, smoked paprika, brown sugar, salt, and pepper.
4. Brush the mixture evenly onto both sides of the squash halves.
5. Place the squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
6. If using feta cheese, crumble it over the squash during the last 10 minutes of cooking.

Cooking Time: 45-50 minutes

Apple Cinnamon Hasselback Butternut Squash

This sweet and savory recipe combines the natural sweetness of butternut squash with the warm spices of cinnamon and the crunch of apples. A perfect side dish for your fall gatherings.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter, softened
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 cup chopped fresh apple (such as Granny Smith or Honeycrisp)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds.
3. In a small bowl, mix together butter, brown sugar, cinnamon, and salt.
4. Place the squash halves on a baking sheet, cut side up.
5. Divide the sugar mixture evenly between the two squash halves, spreading it across the flesh.
6. Top each half with chopped apple, arranging it in a fan shape.
7. Bake for 45-50 minutes or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Pumpkin Seed Crunch Hasselback Butternut Squash

Elevate your squash game with this sweet and savory recipe that combines the natural sweetness of butternut squash with the nutty crunch of pumpkin seeds.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 1 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 cup pumpkin seeds
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together olive oil, brown sugar, salt, and cinnamon. Brush the mixture evenly onto both squash halves.
4. Sprinkle pumpkin seeds and parsley over the squash flesh.
5. Place the squash on a baking sheet lined with parchment paper, cut side up.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Garlic Thyme Hasselback Butternut Squash

Transform a humble butternut squash into a show-stopping side dish with the savory combination of garlic, thyme, and butter.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 3 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– 2 sprigs of fresh thyme, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together garlic, butter, and thyme until well combined.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Spoon the garlic-butter mixture evenly over both squash halves.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Caramelized Onion Hasselback Butternut Squash

This recipe combines the natural sweetness of butternut squash with the deep flavor of caramelized onions, creating a delicious and nutritious side dish perfect for any occasion.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 medium onions, thinly sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash cut-side up on a baking sheet lined with parchment paper.
4. In a separate pan, cook the onions over medium-low heat for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
5. Brush the squash with olive oil and season with salt and pepper.
6. Spoon the caramelized onions over the squash, dividing them evenly between the two halves.
7. If using Parmesan cheese, sprinkle it on top of the onions.
8. Roast in the preheated oven for 30-40 minutes or until the squash is tender.

Cooking Time: 45-50 minutes

Curry Spiced Hasselback Butternut Squash

Transform the humble butternut squash into a flavorful, aromatic masterpiece with this Curry Spiced Hasselback recipe. This Indian-inspired twist on the classic Hasselback technique combines sweet and savory notes for a delightful side dish or main course.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground cinnamon
– Salt, to taste
– 1/4 cup grated cheddar cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together olive oil, cumin, curry powder, cinnamon, and salt.
4. Brush the spice mixture evenly onto both squash halves.
5. Place the squash on a baking sheet, cut side up.
6. If using cheese, sprinkle it over the squash.
7. Roast for 45-50 minutes or until the flesh is tender and caramelized.

Pomegranate Glazed Hasselback Butternut Squash

Elevate your fall gatherings with this stunning side dish featuring caramelized butternut squash, tangy pomegranate glaze, and crispy onions. This recipe is perfect for serving alongside roasted meats or as a centerpiece for a vegetarian meal.

Ingredients:

– 2 large butternut squashes (about 2 lbs)
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup pomegranate molasses
– 1/4 cup orange juice
– 2 tbsp honey
– 1/4 cup chopped fresh parsley
– 1/4 cup crispy onions (store-bought or homemade)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together brown sugar, olive oil, salt, and black pepper.
4. Brush the mixture onto the squash flesh, then place the squashes on a baking sheet.
5. Roast for 30 minutes or until tender and caramelized.
6. Meanwhile, whisk together pomegranate molasses, orange juice, and honey in a small bowl.
7. Remove the squashes from the oven and brush with the pomegranate glaze.
8. Sprinkle parsley and crispy onions on top.
9. Return to the oven for an additional 5-7 minutes or until the glaze is caramelized.

Cooking Time: About 45-50 minutes

Blue Cheese Walnut Hasselback Butternut Squash

This recipe combines the natural sweetness of butternut squash with the savory flavors of blue cheese and crunchy walnuts. Perfect as a side dish or main course, this roasted squash is sure to impress.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 1/4 cup blue cheese crumbles
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scooping out seeds and pulp.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash, then sprinkle blue cheese crumbles and chopped walnuts evenly between the two halves.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Lemon Herb Hasselback Butternut Squash

Elevate your fall meals with this vibrant and flavorful recipe, combining the natural sweetness of butternut squash with the brightness of lemon and the earthiness of herbs.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scooping out seeds and pulp.
3. In a small bowl, mix together olive oil, garlic, thyme, and rosemary.
4. Brush the mixture evenly onto both squash halves.
5. Drizzle lemon juice over the squash, sprinkling with salt and pepper to taste.
6. Place squash on a baking sheet lined with parchment paper, cut side up.
7. Roast for 45-50 minutes or until tender and caramelized.

Cooking Time: 45-50 minutes

Chipotle Lime Hasselback Butternut Squash

Transform the humble butternut squash into a vibrant, flavorful masterpiece with this easy recipe. The combination of smoky chipotle peppers and zesty lime juice will elevate your meal game.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1-2 chipotle peppers in adobo sauce, chopped
– 2 tbsp freshly squeezed lime juice
– Salt and pepper to taste
– Optional: crumbled queso fresco or shredded coconut for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together olive oil, cumin, smoked paprika, and chopped chipotle peppers.
4. Brush the mixture evenly onto both squash halves.
5. Roast the squash for 45-50 minutes or until tender and caramelized.
6. Remove from oven and drizzle with lime juice.
7. Season with salt and pepper to taste.
8. Garnish with queso fresco or shredded coconut, if desired.

Cooking Time: 45-50 minutes

Ginger Soy Hasselback Butternut Squash

Ginger Soy Hasselback Butternut Squash Recipe

Transform ordinary butternut squash into a flavorful masterpiece with this unique recipe, combining the warmth of ginger and soy sauce.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup brown sugar
– 2 tsp grated fresh ginger
– 2 tbsp soy sauce
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, then scoop out the seeds.
3. In a small bowl, mix together butter, brown sugar, grated ginger, and salt.
4. Spread the mixture evenly onto both squash halves.
5. Place the squash on a baking sheet lined with parchment paper, cut side up.
6. Drizzle soy sauce over the squash, then sprinkle with pepper.
7. Roast in the preheated oven for 45-50 minutes, or until tender and caramelized.

Cooking Time: 45-50 minutes

Roasted Garlic Hasselback Butternut Squash

This recipe combines the sweetness of butternut squash with the savory flavor of roasted garlic and the crispy texture of Hasselback potatoes.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 3-4 cloves of garlic
– 2 tbsp olive oil
– Salt, to taste
– Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the squash and sprinkle with salt.
5. Roast for 45 minutes or until tender.
6. Meanwhile, slice the top off each clove of garlic and place them on a small piece of foil.
7. Drizzle with olive oil and fold the foil to create a packet.
8. Roast the garlic alongside the squash for 30-40 minutes, or until soft and mashed.
9. To finish, slice the squash into wedges, then top each wedge with a spoonful of roasted garlic and garnish with thyme leaves.

Cooking Time: Approximately 1 hour and 15 minutes

Summary

This fall, elevate your squash game with these delicious Hasselback butternut squash recipes. From classic maple glaze to bold curry spice, there’s something for everyone. Try adding some crunch with pumpkin seeds or smokiness with paprika. Get creative with herbs like rosemary and thyme, or indulge in sweet treats like caramelized onions and blue cheese walnuts. Whether you’re looking for a savory side dish or a satisfying main course, these 20 recipes will guide you to a flavorful fall season.

As the leaves begin to change colors and the crisp autumn air sets in, it’s time to start cooking up a storm with warm and comforting dishes that feature the star of the season: sweet potatoes! In this article, we’ll be exploring 20 delicious crockpot sweet potato recipes that are perfect for fall. From hearty stews and chilies to sweet and savory casseroles, these recipes are sure to become your new go-to’s for cozy nights in with family and friends.

Whether you’re a seasoned crockpot user or just looking for some inspiration for your next meal, we’ve got you covered. Our collection of sweet potato recipes includes everything from classic comfort foods to international-inspired dishes that will add some excitement to your fall cooking routine. So grab your slow cooker and get ready to dive into the wonderful world of crockpot sweet potatoes!

Crockpot Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili Crockpot Recipe

This hearty and flavorful chili is a perfect blend of sweet and savory, featuring tender sweet potatoes and protein-rich black beans. Perfect for a chilly fall or winter evening.

Ingredients:

– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 2 medium sweet potatoes, peeled and cubed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1/4 cup water

Instructions:

1. Add chopped onion, minced garlic, diced tomatoes, red kidney beans, black beans, sweet potatoes, cumin, chili powder, salt, and pepper to the Crockpot.
2. Stir in water.
3. Cook on Low for 8 hours or High for 4 hours.
4. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 4-8 hours

Slow Cooker Sweet Potato Curry

Discover a deliciously comforting curry that’s perfect for a cozy evening. This recipe is a twist on traditional Indian cuisine, featuring sweet potatoes as the star of the show.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Add the sweet potatoes, onion, garlic, diced tomatoes, coconut milk, cumin, curry powder, salt, and pepper to your slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Taste and adjust seasoning as needed.
4. Garnish with fresh cilantro leaves before serving.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Crockpot Maple Glazed Sweet Potatoes

Sweet Potato Delight: Crockpot Maple Glazed Sweet Potatoes

Elevate your Thanksgiving side dish with this easy and flavorful recipe! Simply toss sweet potatoes, maple syrup, and spices into a Crockpot for a deliciously glazed result.

Ingredients:

– 2-3 large sweet potatoes
– 1/4 cup pure maple syrup
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Peel and dice the sweet potatoes into 1-inch cubes.
2. In a separate bowl, whisk together the maple syrup, brown sugar, cinnamon, salt, and pepper.
3. Add the sweet potato cubes to the Crockpot, then pour in the maple glaze mixture.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Remove from the Crockpot and serve hot.

Enjoy your perfectly glazed sweet potatoes!

Savory Crockpot Sweet Potato Stew

A comforting and flavorful stew that’s perfect for a chilly day, this sweet potato crockpot recipe is easy to make and packed with nutrients. With its rich and savory flavors, it’s sure to become a family favorite.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 pound boneless chicken breast or thighs, cut into bite-sized pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Add the sweet potatoes, chicken, onion, garlic, chicken broth, water, olive oil, and thyme to a crockpot.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 6-8 hours (low), 3-4 hours (high)

Slow Cooker Sweet Potato and Lentil Soup

This hearty soup is perfect for a chilly day, filled with the natural sweetness of sweet potatoes and the nutty flavor of lentils. Let your slow cooker do the work while you’re busy with other tasks.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. Add the sweet potatoes, lentils, vegetable broth, onion, garlic, and cumin to your slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Crockpot Sweet Potato Casserole with Pecans

This sweet potato casserole is a perfect fall treat, combining the natural sweetness of sweet potatoes with the crunch of pecans and a hint of cinnamon. It’s easy to make in your Crockpot and perfect for family gatherings or potlucks.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1/2 cup chopped pecans
– 1 tablespoon unsalted butter

Instructions:

1. Add the sweet potatoes, brown sugar, granulated sugar, cinnamon, and salt to your Crockpot.
2. Pour in the heavy cream and stir until the sweet potatoes are well coated.
3. Top with chopped pecans and dot with unsalted butter.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve warm and enjoy!

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Spiced Crockpot Sweet Potato Mash

Warm up with this deliciously spiced sweet potato mash, perfect for a cozy fall or winter evening. This recipe is easy to prepare and requires minimal effort, letting your crockpot do the work.

Ingredients:
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup heavy cream or half-and-half
• 2 tablespoons unsalted butter

Instructions:
1. Place the sweet potatoes, brown sugar, cinnamon, nutmeg, and salt in a crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. After 5 hours, stir in the heavy cream and butter until smooth.
4. Mash the mixture with a potato masher or a fork to desired consistency.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Serve: Warm or at room temperature, garnished with chopped fresh herbs like parsley or thyme if desired.

Slow Cooker Sweet Potato and Chicken Curry

This creamy curry is a perfect blend of sweet and savory flavors, with the added comfort of slow-cooked chicken and tender sweet potatoes.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp curry powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Place chicken, sweet potatoes, onion, garlic, diced tomatoes, coconut milk, curry powder, and cumin in the slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir well before serving. Garnish with fresh cilantro leaves.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Crockpot Sweet Potato and Quinoa Bowl

Sweet Potato and Quinoa Bowl Crockpot Recipe

Summary: This hearty and nutritious bowl combines the natural sweetness of sweet potatoes with the nutty flavor of quinoa, all slow-cooked to perfection in your crockpot.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 cup quinoa, rinsed and drained
– 4 cups chicken broth
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: chopped fresh herbs (such as parsley, cilantro, or scallions) for garnish

Instructions:

1. Add the sweet potatoes, quinoa, and chicken broth to your crockpot.
2. Drizzle with olive oil and season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Fluff the quinoa and sweet potato mixture with a fork before serving.
5. Garnish with chopped fresh herbs, if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Herbed Crockpot Sweet Potato Medley

This sweet potato medley is a flavorful and easy-to-make side dish, perfect for weeknight dinners or special occasions. The combination of herbs and spices adds a delightful aroma and taste to the natural sweetness of the sweet potatoes.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1/4 cup olive oil
– 2 tablespoons honey
– 1 tablespoon dried thyme
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Place the sweet potato cubes in a crockpot.
2. In a small bowl, mix together the olive oil, honey, thyme, cumin, salt, and pepper.
3. Pour the mixture over the sweet potatoes.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Stir in chopped parsley, if desired, before serving.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Slow Cooker Sweet Potato and Apple Butter

Transform sweet potatoes and apples into a deliciously smooth and savory butter that’s perfect for topping toast, biscuits, or using as a side dish.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 large onion, chopped
– 2-3 apples (any variety), peeled and chopped
– 1/4 cup brown sugar
– 1 tablespoon cinnamon
– 1/4 teaspoon nutmeg
– Salt, to taste
– 1/4 cup butter or non-dairy spread

Instructions:

1. In a slow cooker, combine sweet potatoes, onion, apples, brown sugar, cinnamon, and nutmeg.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Mash the mixture with a fork until smooth.
4. Add butter or non-dairy spread and stir until melted.
5. Season with salt to taste.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Crockpot Sweet Potato and Sausage Hash

Sweet Potato and Sausage Hash Recipe

A hearty and flavorful dish that combines the natural sweetness of sweet potatoes with the savory taste of sausage.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 pound sweet Italian sausage, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Cooking spray or oil

Instructions:

1. Place the sweet potatoes in the Crockpot.
2. Add the sliced sausage on top of the sweet potatoes.
3. Sprinkle the chopped onion, minced garlic, and chopped red bell pepper over the sausage.
4. Season with smoked paprika, salt, and pepper.
5. Cook on Low for 6-8 hours or High for 3-4 hours.

Note: Cooking time may vary depending on the size of your sweet potatoes and personal preference for tenderness.

Garlic Parmesan Crockpot Sweet Potatoes

This recipe is a game-changer for sweet potato lovers! Tender, flavorful, and infused with the savory goodness of garlic and parmesan cheese, these slow-cooked sweet potatoes are sure to become a new favorite.

Ingredients:

– 2 large sweet potatoes
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Peel the sweet potatoes and place them in the crockpot.
2. In a small bowl, mix together the olive oil, garlic, salt, and pepper. Pour the mixture over the sweet potatoes.
3. Sprinkle the Parmesan cheese evenly over the sweet potatoes.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with additional Parmesan cheese if desired.

Cooking Time: 3-8 hours

Slow Cooker Sweet Potato and Coconut Soup

Get ready to warm up with this comforting slow cooker soup, featuring sweet potatoes and coconut milk. This creamy delight is perfect for a chilly evening or as a side dish for your next family gathering.

Ingredients:
• 2 large sweet potatoes
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 can (14 oz) of full-fat coconut milk
• 4 cups of chicken broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)

Instructions:

1. Peel the sweet potatoes and chop them into 1-inch cubes.
2. Add the chopped onion, minced garlic, and sweet potato cubes to the slow cooker.
3. Pour in the coconut milk and chicken broth, then add the cumin.
4. Season with salt and pepper to taste.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Crockpot Sweet Potato and Kale Stew

A hearty and nutritious Crockpot recipe that combines the natural sweetness of sweet potatoes with the earthy flavor of kale, perfect for a cozy fall or winter evening.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 bunch of curly kale, stems removed and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes

Instructions:

1. Add the sweet potatoes, kale, onion, garlic, cumin, smoked paprika, salt, and pepper to the Crockpot.
2. Pour in the vegetable broth and diced tomatoes.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 6-8 hours (Low) or 3-4 hours (High)

Smoky Crockpot Sweet Potato and Black Eyed Peas

This hearty, comforting dish is perfect for a chilly evening or a weekend brunch. Sweet potatoes and black-eyed peas simmer together with smoky spices to create a deliciously tender and flavorful meal.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 can black-eyed peas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup chicken broth

Instructions:

1. Add sweet potatoes, black-eyed peas, onion, garlic, smoked paprika, chili powder, salt, and pepper to the crockpot.
2. Pour in chicken broth, ensuring that all ingredients are covered.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh herbs like parsley or cilantro (optional).

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Slow Cooker Sweet Potato and Turkey Chili

Slow Cooker Sweet Potato and Turkey Chili Recipe

This hearty chili recipe combines the natural sweetness of sweet potatoes with the savory flavor of turkey, all slow-cooked to perfection.

Ingredients:

– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 lb ground turkey
– 1 can (14.5 oz) diced tomatoes
– 1 medium sweet potato, peeled and cubed
– 1 red bell pepper, chopped
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup water

Instructions:

1. Add the chopped onion, minced garlic, ground turkey, diced tomatoes, sweet potato cubes, red bell pepper, chili powder, and cumin to the slow cooker.
2. Season with salt and pepper to taste.
3. Add the water and stir well to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped fresh cilantro or scallions if desired.

Crockpot Sweet Potato and Pineapple Casserole

Sweet Potato and Pineapple Casserole: A Deliciously Easy Crockpot Recipe

This sweet and savory casserole is a perfect combination of tender sweet potatoes, juicy pineapple, and creamy sauce. It’s an easy and impressive dish for any occasion.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 cup pineapple chunks
– 1/4 cup brown sugar
– 1/4 cup honey
– 1 tablespoon soy sauce
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 1 tablespoon butter

Instructions:

1. Place the sweet potatoes, pineapple, brown sugar, honey, soy sauce, cinnamon, nutmeg, and salt in the Crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in the heavy cream and butter during the last 30 minutes of cooking.
4. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Rosemary Crockpot Sweet Potato Wedges

Rosemary Crockpot Sweet Potato Wedges Recipe
Summary: Sweet potatoes get a flavorful twist with the help of rosemary, garlic, and a slow cooker. Perfect for a cozy snack or side dish.

Ingredients:
• 2 large sweet potatoes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the crockpot to low heat.
2. Cut each sweet potato into 1-inch wedges.
3. In a bowl, mix together olive oil, garlic, and rosemary.
4. Add the sweet potato wedges to the bowl and toss until they’re evenly coated with the mixture.
5. Season with salt and pepper as desired.
6. Place the wedges in the preheated crockpot and cook for 2-3 hours or until tender.

Cooking Time: 2-3 hours

Slow Cooker Sweet Potato and Peanut Stew

Warm up with this comforting and nutritious stew that combines the natural sweetness of sweet potatoes with the rich flavor of peanuts.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1/2 cup creamy peanut butter
– 1 can coconut milk
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a slow cooker, combine the sweet potatoes, peanut butter, coconut milk, onion, garlic, and cumin.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve hot, topped with your favorite accompaniments such as rice, naan bread, or roasted chicken.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Summary

Get ready to cozy up with these 20 delicious crockpot sweet potato recipes perfect for Fall! From hearty stews and curries to sweet and savory casseroles, there’s something for everyone. Try your hand at making Crockpot Sweet Potato and Black Bean Chili or Slow Cooker Sweet Potato Curry, or opt for a comforting side dish like Garlic Parmesan Crockpot Sweet Potatoes. And don’t forget the sweet treats, like Crockpot Maple Glazed Sweet Potatoes or Crockpot Sweet Potato and Pineapple Casserole. Whatever your taste, there’s a recipe here to warm up your Fall season!

Are you tired of the same old grilled steak routine? Look no further! In this article, we’ll be exploring 20 mouth-watering and flavorful flank steak pinwheel recipes that are sure to spice up your grilling game. From classic combinations like garlic herb and spinach and feta, to bold and adventurous options like jalapeño popper and teriyaki pineapple, there’s something for every taste and preference.

Whether you’re a seasoned grill master or just starting out, these pinwheel recipes offer a variety of flavors and techniques to help you take your grilling skills to the next level. And the best part? They’re all surprisingly easy to make!

In this article, we’ll dive into each of the 20 flavorful flank steak pinwheel recipes, sharing tips, tricks, and cooking instructions for each one. From prep work to plating, we’ve got you covered.

Stay tuned for some amazing ideas and inspiration to elevate your grilled steak game!

Garlic Herb Stuffed Flank Steak Pinwheels

Elevate your dinner game with these flavorful pinwheels, packed with a savory garlic herb filling and tender flank steak.

Ingredients:

– 1.5 lbs flank steak
– 1/4 cup garlic butter (softened)
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic butter, parsley, thyme, salt, and pepper.
3. Lay flank steak flat on a work surface. Spread the garlic herb mixture evenly over the steak, leaving a 1-inch border around the edges.
4. Roll the steak tightly into a pinwheel shape. Secure with kitchen twine if needed.
5. Place the pinwheel on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Remove from oven, let rest for 10 minutes before slicing and serving. If using feta cheese, crumble it over the top of each slice.

Cooking Time: 25-30 minutes

Spinach and Feta Flank Steak Pinwheels

Elevate your dinner game with these flavorful pinwheels, perfect for a quick weeknight meal or a special occasion. Thinly sliced flank steak is wrapped around a creamy spinach and feta filling, then rolled into pinwheel perfection.

Ingredients:

– 1 lb flank steak
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 4-6 large flour tortillas

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta, olive oil, and garlic.
3. Slice flank steak into thin strips.
4. Place a few slices of steak on each tortilla, leaving a 1-inch border around edges.
5. Spoon about 1/4 cup of spinach-feta mixture onto the steak, then roll up tightly.
6. Repeat with remaining ingredients.
7. Place pinwheels seam-side down on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until steak reaches desired doneness.

Cooking Time: 12-15 minutes

Bacon-Wrapped Flank Steak Pinwheels

Elevate your steak game with these crispy bacon-wrapped pinwheels, packed with flavorful flank steak and fresh herbs. Perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 1 (6-8 oz) flank steak
– 6 slices of thick-cut bacon
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp dried thyme
– Salt and pepper to taste
– 4-6 sprigs of fresh parsley or rosemary

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the flank steak with salt, pepper, garlic powder, and thyme.
3. Lay a slice of bacon flat on a work surface. Place the flank steak in the center of the bacon, leaving a 1-inch border around it.
4. Fold the bacon over the steak, creating a pinwheel shape. Secure with toothpicks if needed.
5. Repeat with remaining ingredients and place on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 15-18 minutes or until the bacon is crispy and the steak reaches desired doneness.

Cooking Time: 15-18 minutes

Blue Cheese and Caramelized Onion Flank Steak Pinwheels

Elevate your party game with these savory pinwheels that combine the richness of blue cheese, sweetness of caramelized onions, and tender flank steak.

Ingredients:

– 1 pound flank steak
– 1/2 cup blue cheese crumbles
– 1/4 cup caramelized onions (see note)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 large flour tortilla

Instructions:

1. Preheat oven to 375°F.
2. Season flank steak with salt, pepper, and garlic powder. Cook to desired level of doneness (medium-rare recommended).
3. Slice cooked flank steak into thin strips.
4. In a separate pan, combine blue cheese crumbles and caramelized onions. Heat over medium heat until melted and well combined.
5. Place tortilla on a flat surface. Arrange sliced flank steak down the center, leaving a 1-inch border at each end.
6. Top flank steak with blue cheese-caramelized onion mixture, leaving a small border around the edges.
7. Roll up pinwheel tightly, applying gentle pressure to compress filling.
8. Place seam-side down on a baking sheet and bake for 10-12 minutes or until crispy.

Note: To caramelize onions, cook 1 large onion over medium-low heat with 2 tablespoons olive oil, stirring occasionally, until golden brown (about 30 minutes).

Pesto and Sun-Dried Tomato Flank Steak Pinwheels

These flavorful pinwheels are perfect for a quick and easy dinner or a impressive appetizer. By wrapping tender flank steak with creamy pesto, sun-dried tomatoes, and mozzarella cheese, you’ll create a taste sensation that’s sure to please.

Ingredients:

– 1 lb flank steak
– 1/4 cup pesto
– 1/4 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 8 oz fresh mozzarella cheese, sliced
– 1 tsp salt
– Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together pesto and sun-dried tomatoes.
3. Slice the flank steak into thin strips.
4. Brush both sides of the steak with olive oil and season with salt.
5. Place a slice of mozzarella cheese on each steak strip, then spoon some of the pesto mixture on top.
6. Roll up each steak strip tightly and secure with toothpicks if needed.
7. Place pinwheels seam-side down on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until cooked to your desired level of doneness.

Cooking Time: 12-15 minutes

Jalapeño Popper Flank Steak Pinwheels

Elevate your dinner game with these flavorful pinwheels that combine the spicy kick of jalapeños and creaminess of cheddar cheese with tender flank steak.

Ingredients:

– 1.5 lbs flank steak
– 4-6 jalapeños, seeded and chopped
– 1 cup shredded cheddar cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Tortilla wraps (flour or corn)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a food processor, combine jalapeños, cheese, olive oil, garlic, and cumin. Process until well combined.
3. Slice the flank steak into thin strips.
4. Place a tortilla wrap on a flat surface and spread about 1/4 cup of the jalapeño mixture onto the center of the tortilla.
5. Top with a few slices of flank steak, leaving a 1-inch border around the filling.
6. Roll up the pinwheel tightly and secure with toothpicks if needed.
7. Repeat with remaining ingredients.
8. Bake for 15-20 minutes or until the steak reaches desired doneness.

Cooking Time: 15-20 minutes

BBQ Ranch Flank Steak Pinwheels

Elevate your outdoor gatherings with these BBQ Ranch Flank Steak Pinwheels, packed with flavor and ease of preparation. Perfect for parties or casual meals, this recipe is sure to please!

Ingredients:

– 1 pound flank steak
– 1/4 cup BBQ ranch seasoning
– 2 tablespoons olive oil
– 8-10 large flour tortillas
– 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together BBQ ranch seasoning and olive oil.
3. Season flank steak with the mixture, making sure to coat evenly.
4. Grill flank steak for 5-6 minutes per side, or until it reaches desired level of doneness.
5. Once cooked, slice into thin strips.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble pinwheels by placing a few slices of flank steak onto each tortilla, followed by cheese (if using).
8. Roll up tightly and secure with toothpicks if needed.

Cooking Time: 15 minutes (plus 10 minutes to prepare)

Mushroom and Swiss Flank Steak Pinwheels

Elevate your pinwheel game with this savory recipe that combines tender flank steak, sautéed mushrooms, and melted Swiss cheese. Perfect for a quick dinner or lunch, these flavorful wraps are sure to please.

Ingredients:

– 1 lb flank steak
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 1/4 cup Swiss cheese, shredded
– 1 tsp dried thyme
– Salt and pepper, to taste
– 4 large flour tortillas

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season flank steak with salt, pepper, and thyme.
3. Heat olive oil in a skillet over medium-high heat. Cook steak for 3-4 minutes per side, or until cooked to desired level of doneness. Let rest.
4. In the same skillet, add mushrooms and cook until tender, about 5 minutes.
5. Slice steak into thin strips.
6. Assemble pinwheels by spreading a layer of mushroom mixture on each tortilla, followed by a slice of flank steak and a sprinkle of Swiss cheese.
7. Roll up tightly and place seam-side down on a baking sheet.
8. Bake for 10-12 minutes, or until cheese is melted and tortillas are crispy.

Cooking Time: 20-25 minutes

Prosciutto and Mozzarella Flank Steak Pinwheels

Elevate your steak game with these Prosciutto and Mozzarella Flank Steak Pinwheels, perfect for a quick and impressive dinner or lunch. Thinly sliced flank steak is wrapped around creamy mozzarella cheese and salty prosciutto, then cooked to perfection.

Ingredients:

– 1 lb flank steak
– 6 oz fresh mozzarella cheese, sliced
– 4-6 slices prosciutto
– 2 tbsp olive oil
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season flank steak with salt and pepper.
3. Lay flank steak flat and arrange mozzarella cheese slices along the center of the meat.
4. Add prosciutto slices on top of the cheese, leaving a small border around the edges.
5. Roll the steak tightly into a pinwheel shape, securing with toothpicks if needed.
6. Place pinwheels seam-side down on a baking sheet and drizzle with olive oil.
7. Bake for 12-15 minutes or until flank steak reaches desired level of doneness.

Cooking Time: 12-15 minutes

Asian-Inspired Flank Steak Pinwheels with Ginger Soy Glaze

Elevate your dinner game with these flavorful pinwheels, featuring tender flank steak wrapped around a savory filling and slathered in a sweet and sticky ginger soy glaze.

Ingredients:

– 1 lb flank steak
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 1/4 cup grated fresh ginger
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon sesame oil
– 8-10 sheets of phyllo dough
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together scallions, garlic, ginger, soy sauce, brown sugar, and sesame oil.
3. Slice the flank steak into thin strips and place on a work surface.
4. Place one sheet of phyllo dough on top of each strip, leaving a 1-inch border around the edges.
5. Spoon about 2 tablespoons of the scallion-ginger mixture onto the center of each sheet, then roll up tightly. Secure with toothpicks if needed.
6. Brush the tops with melted butter and bake for 15-18 minutes or until golden brown.
7. While the pinwheels are baking, prepare the ginger soy glaze by whisking together equal parts soy sauce and honey in a small bowl.
8. Remove from oven and brush with ginger soy glaze. Serve warm.

Cooking Time: 20 minutes

Mediterranean Flank Steak Pinwheels with Olives and Feta

This flavorful recipe combines the bold flavors of the Mediterranean with the convenience of a pinwheel. Thinly sliced flank steak is wrapped around a savory mixture of olives, feta cheese, and fresh herbs, then grilled to perfection.

Ingredients:

– 1 lb flank steak
– 1/2 cup pitted green olives, chopped
– 1/4 cup crumbled feta cheese
– 2 tbsp fresh parsley, chopped
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, mix together olives, feta cheese, and parsley.
3. Slice flank steak into thin strips.
4. Lay a strip of steak on a flat surface, leaving a 1-inch border at the top.
5. Place about 1/4 cup of olive-feta mixture onto the steak, leaving a small border at the edges.
6. Roll up the steak tightly and secure with toothpicks if needed.
7. Grill pinwheels for 3-4 minutes per side, or until cooked to desired level of doneness.

Cooking Time: 8-10 minutes

Buffalo Chicken Stuffed Flank Steak Pinwheels

Elevate your dinner game with these flavorful pinwheels filled with spicy buffalo chicken, creamy ranch dressing, and crunchy crumbled blue cheese. Perfect for a special occasion or a weekend gathering.

Ingredients:

– 1 (1.5-2 pound) flank steak
– 1/4 cup buffalo wing sauce
– 1/4 cup ranch dressing
– 1/4 cup shredded cheddar cheese
– 1/4 cup crumbled blue cheese
– 1 tablespoon olive oil
– 4-6 tortilla wraps (flour or whole wheat)
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together buffalo wing sauce, ranch dressing, and shredded cheddar cheese.
3. Lay the flank steak flat on a work surface. Spread the buffalo-ranch mixture evenly over the steak, leaving a 1-inch border around edges.
4. Sprinkle crumbled blue cheese over the top of the filling.
5. Place a tortilla wrap on one end of the steak and roll it up tightly. Repeat with remaining ingredients.
6. Place pinwheels seam-side down on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Bake for 20-25 minutes or until internal temperature reaches 135°F.

Boursin Cheese and Spinach Flank Steak Pinwheels

A flavorful twist on traditional pinwheels, these Boursin cheese and spinach filled flank steak rolls are perfect for a quick lunch or dinner. The creamy boursin spread pairs perfectly with the tender steak and crispy spinach.

Ingredients:

– 1 lb flank steak
– 1/4 cup boursin cheese spread
– 1/2 cup fresh spinach leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6-8 large flour tortillas

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together boursin cheese spread and chopped spinach.
3. Season flank steak with salt and pepper.
4. Lay a tortilla flat and place a slice of flank steak in the center. Top with about 1 tablespoon of the boursin-spinach mixture.
5. Roll up tightly, repeat with remaining ingredients.
6. Place pinwheels seam-side down on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and bake for 12-15 minutes or until steak reaches desired doneness.

Cooking Time: 12-15 minutes

Smoked Gouda and Caramelized Onion Flank Steak Pinwheels

Elevate your sandwich game with these flavorful pinwheels, featuring tender flank steak, sweet caramelized onions, and creamy smoked Gouda.

Ingredients:

– 1.5 lbs flank steak
– 1/4 cup olive oil
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp brown sugar
– 1 tsp salt
– 1/2 tsp black pepper
– 8 slices Smoked Gouda cheese
– 1 package of puff pastry, thawed
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F.
2. In a large skillet, cook flank steak over medium-high heat until browned, about 3-4 minutes per side. Let cool.
3. In the same skillet, caramelize onions and garlic with olive oil, salt, and pepper. Cook until golden, stirring occasionally. Add brown sugar and cook for an additional minute.
4. Slice cooled flank steak into thin strips.
5. Roll out puff pastry to a large rectangle. Spread Smoked Gouda slices evenly across the center of the dough, leaving a 1-inch border. Top with caramelized onions and flank steak strips.
6. Roll the dough into a tight log shape, starting from the long side. Slice into pinwheels.
7. Place pinwheels on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.

Cooking Time: 25-30 minutes

Chimichurri Flank Steak Pinwheels

This recipe combines the bold flavors of chimichurri sauce with tender flank steak, wrapped in a crispy tortilla. Perfect for a quick and easy dinner or lunch.

Ingredients:

– 1 pound flank steak
– 1/4 cup chimichurri sauce (homemade or store-bought)
– 8-10 large flour tortillas
– 1/2 cup shredded Monterey Jack cheese (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Slice the flank steak into thin strips against the grain.
3. In a small bowl, mix chimichurri sauce with salt and pepper to taste.
4. Brush both sides of the tortillas with chimichurri sauce.
5. Place a slice of flank steak in the center of each tortilla, leaving a 1-inch border.
6. Sprinkle shredded cheese on top (if using).
7. Roll up the pinwheels tightly and place seam-side down on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until tortillas are crispy and steak is cooked to desired doneness.

Cooking Time: 12-15 minutes

Balsamic Glazed Flank Steak Pinwheels with Goat Cheese

Elevate your dinner game with these tender and flavorful pinwheels, featuring a rich balsamic glaze and creamy goat cheese.

Ingredients:

– 1 lb flank steak
– 1/4 cup balsamic glaze (homemade or store-bought)
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 large flour tortillas

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic glaze and 1 tablespoon of olive oil.
3. Slice flank steak against the grain into thin strips.
4. Place a few slices of steak onto each tortilla, leaving a 1-inch border around edges.
5. Top with crumbled goat cheese, chopped parsley, and a drizzle of balsamic glaze mixture.
6. Roll up each pinwheel tightly and secure with toothpicks if needed.
7. Bake for 15-20 minutes or until steak is cooked to your desired level of doneness.

Cooking Time: 15-20 minutes

Roasted Red Pepper and Cream Cheese Flank Steak Pinwheels

Add a flavorful twist to traditional pinwheels with the sweetness of roasted red peppers and the tanginess of cream cheese. This recipe is perfect for a quick and easy lunch or dinner.

Ingredients:

– 1 flank steak
– 1/4 cup cream cheese, softened
– 1/2 cup roasted red pepper, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large tortillas
– Optional toppings: shredded lettuce, diced tomatoes, crumbled feta cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the flank steak with salt and pepper.
3. Roast the red pepper in the oven for 30-40 minutes or until charred and blistered.
4. Allow the red pepper to cool, then chop it into small pieces.
5. Spread a tablespoon of cream cheese on each tortilla, leaving a 1-inch border around the edges.
6. Place a few slices of roasted flank steak on top of the cream cheese, followed by some chopped red pepper.
7. Roll up the pinwheels tightly and slice in half.
8. Serve immediately with optional toppings.

Cooking Time: 30-40 minutes (flank steak), 10-15 minutes (assembly and cooking)

Teriyaki Pineapple Flank Steak Pinwheels

Elevate your grilled steak game with these innovative pinwheels, featuring tender flank steak wrapped around a flavorful teriyaki glaze, crispy pineapple slices, and fresh cilantro. Perfect for a quick weeknight dinner or a show-stopping brunch.

Ingredients:

– 1 lb flank steak
– 1/4 cup teriyaki sauce
– 1 ripe pineapple, sliced into wedges
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together teriyaki sauce and 1 tablespoon of olive oil. Brush mixture evenly onto both sides of the flank steak.
3. Grill steak for 4-5 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, grill pineapple slices for about 2 minutes per side, or until caramelized.
5. Once steak is cooked, let it rest for a few minutes before slicing into thin strips.
6. Assemble pinwheels by placing a slice of flank steak onto a plate, followed by a few pieces of grilled pineapple and a sprinkle of cilantro.

Cooking Time: 12-15 minutes

Parmesan and Rosemary Flank Steak Pinwheels

Elevate your steak game with these crispy, savory pinwheels infused with the earthy flavors of rosemary and the richness of Parmesan. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

– 1 lb flank steak
– 2 tbsp olive oil
– 4 sprigs fresh rosemary, chopped
– 1/4 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large flour tortilla

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, chopped rosemary, salt, and black pepper.
3. Place the flank steak on a flat surface and brush with the rosemary mixture.
4. Sprinkle Parmesan cheese evenly over the steak.
5. Roll the steak tightly in the flour tortilla, forming a pinwheel shape.
6. Place the pinwheels seam-side down on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the steak reaches your desired level of doneness.

Cooking Time: 15-20 minutes

Spicy Sriracha and Cream Cheese Flank Steak Pinwheels

A flavorful twist on traditional pinwheels, these spicy bites combine the bold flavors of sriracha and cream cheese with tender flank steak.

Ingredients:

– 1 pound flank steak
– 1/4 cup cream cheese, softened
– 2 tablespoons sriracha sauce
– 1 tablespoon chopped cilantro
– 1 lime, juiced
– 6-8 large tortillas
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together cream cheese, sriracha sauce, and cilantro until well combined.
3. Slice flank steak into thin strips and season with salt and pepper.
4. Lay a tortilla flat and spread a tablespoon of the cream cheese mixture along the center of the tortilla.
5. Top with a few slices of flank steak, then sprinkle with lime juice.
6. Roll up tightly and place seam-side down on a baking sheet.
7. Repeat with remaining ingredients.
8. Bake for 12-15 minutes or until cooked through.

Cooking Time: 12-15 minutes

Summary

Looking for flavorful flank steak recipes? Look no further! This article presents 20 mouth-watering pinwheel recipes that are perfect for grilling. From classic combinations like garlic herb and spinach and feta, to bold flavors like jalapeño popper and buffalo chicken, there’s something for everyone. Whether you’re in the mood for a tangy BBQ ranch or a spicy sriracha, these flank steak pinwheels are sure to impress. So why settle for boring when you can have exciting? Try one of these recipes today and elevate your grilling game!

Are you a comfort food lover looking for new ways to indulge in your favorite dish? Look no further! Poutine, a classic Canadian combination of crispy fries, melted cheese curds, and rich gravy, has taken the culinary world by storm. From classic variations to innovative twists, we’ve got 20 delicious poutine recipes that will satisfy your cravings.

In this article, we’ll take you on a journey from traditional poutines with cheese curds and gravy to bold flavor combinations featuring pulled pork, buffalo chicken, lobster, and more. Whether you’re in the mood for something classic or adventurous, our collection of poutine recipes has got you covered.

Classic Canadian Poutine with Cheese Curds and Gravy

Get ready to experience a quintessential Canadian comfort food – poutine! This recipe combines crispy French fries, squeaky cheese curds, and rich gravy for a match made in heaven.

Ingredients:

– 2 lbs potatoes, peeled and cut into fries
– Vegetable oil for frying
– 1 cup cheese curds
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups beef broth
– 2 tbsp all-purpose flour
– Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
2. Fry potatoes in batches until golden brown, about 3-4 minutes per batch.
3. Drain fries on paper towels.
4. In a separate pan, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
5. Add garlic and flour to the pan, whisking constantly for 1 minute.
6. Gradually pour in beef broth, whisking continuously, until thickened.
7. Assemble poutine by placing fries in a serving dish, topping with cheese curds, and drizzling with gravy.

Cooking Time: 20-25 minutes

Pulled Pork Poutine with BBQ Sauce

Elevate your poutine game by adding tender pulled pork and tangy BBQ sauce to this comforting Canadian dish. This recipe combines the best of both worlds for a deliciously indulgent treat.

Ingredients:

– 2 pounds boneless pork shoulder
– 1/4 cup BBQ sauce
– 2 cups diced potatoes (such as Russet or Yukon Gold)
– 1 cup cheese curds
– 1 tablespoon vegetable oil
– Salt and pepper, to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the pork shoulder with salt and pepper.
3. Cook the pork in a Dutch oven or heavy pot over medium heat for about 20 minutes on each side, or until tender.
4. Shred the pork with two forks and stir in BBQ sauce.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the diced potatoes and cook for about 10-12 minutes, or until golden brown.
7. Assemble the poutine by placing cooked potatoes on a plate, topping with cheese curds, and spooning pulled pork over the top.

Cooking Time: Approximately 1 hour and 20 minutes (including cooking time for pork shoulder)

Buffalo Chicken Poutine with Blue Cheese Drizzle

Elevate your poutine game with this Buffalo chicken variation featuring crispy fries, spicy chicken, and a tangy blue cheese drizzle. Get ready for a flavor bomb!

Ingredients:

– 1 bag of French fry strips
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup butter
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled blue cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook fries according to package instructions.
3. In a separate pan, melt butter over medium-high heat. Add chicken and cook until browned and cooked through.
4. Add Frank’s RedHot sauce to the pan and stir to combine. Simmer for 2-3 minutes.
5. Assemble poutine by placing fries in a bowl, topping with buffalo chicken, and sprinkling with mozzarella cheese.
6. In a small bowl, mix crumbled blue cheese with a splash of milk or cream until smooth. Drizzle over the top.
7. Serve immediately and enjoy!

Cooking Time: 20-25 minutes

Vegetarian Mushroom and Swiss Poutine

Experience the comfort of a classic poutine with a vegetarian twist, featuring sautéed mushrooms and melted Swiss cheese.

Ingredients:

– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup poutine fries (homemade or store-bought)
– 1 cup grated Swiss cheese
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
3. Add onion and garlic; cook for an additional 2-3 minutes or until onions are translucent.
4. Stir in vegetable broth, thyme, salt, and pepper. Bring to a simmer.
5. Meanwhile, bake poutine fries according to package instructions (about 10-12 minutes).
6. Top fries with mushroom mixture and sprinkle with Swiss cheese.
7. Return to oven for an additional 2-3 minutes or until cheese is melted and bubbly.

Cooking Time: Approximately 20-25 minutes

Breakfast Poutine with Sausage Gravy and Eggs

Start your day off right with a twist on the classic Canadian poutine, featuring crispy sausage gravy, fluffy eggs, and crunchy hash browns.

Ingredients:

– 1 pound breakfast sausage
– 2 cups hash brown potatoes, shredded
– 4 large eggs
– 1 cup milk
– Salt and pepper to taste
– Cheddar cheese, optional

Instructions:

1. Preheat oven to 400°F (200°C). Toss shredded hash browns with a pinch of salt and spread on a baking sheet. Bake for 20-25 minutes or until golden brown.
2. Cook breakfast sausage in a large skillet over medium-high heat, breaking apart with a spoon as it cooks. Drain excess fat.
3. In the same skillet, pour in milk and stir to combine with sausage drippings. Bring mixture to a simmer and cook for 2-3 minutes or until thickened to your liking. Season with salt and pepper.
4. Crack eggs into a separate bowl and whisk together. Pour eggs over cooked hash browns and bake for an additional 10-12 minutes or until set.

Cooking Time: 35-40 minutes

Lobster Poutine with Garlic Butter Sauce

Elevate the classic Canadian dish of poutine to new heights with succulent lobster and a rich garlic butter sauce. This indulgent treat is perfect for special occasions or as a luxurious reward.

Ingredients:

– 1 pound cooked lobster meat, diced
– 2 cups French fries (preferably hand-cut)
– 1 cup cheese curds, sliced
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss French fries with a pinch of salt and spread on a baking sheet. Bake for 10-12 minutes or until crispy.
3. In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Assemble poutine by placing French fries on a serving dish, topping with cheese curds, and adding diced lobster meat.
6. Drizzle garlic butter sauce over the top and serve immediately.

Cooking Time: 20-25 minutes

Spicy Poutine with Jalapeños and Sriracha Gravy

Experience the bold flavors of Canada’s favorite comfort food, elevated to a spicy new level! This recipe combines crispy fries, creamy cheese curds, and tangy jalapeños, all smothered in a rich Sriracha gravy.

Ingredients:
• 2 cups French fries (preferably curly or chunky)
• 1 cup cheese curds
• 4-6 jalapeño slices
• 1/4 cup Sriracha sauce
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook French fries according to package instructions or until crispy.
3. Melt butter in a small skillet over medium heat.
4. Add sliced jalapeños and cook for 2-3 minutes, stirring occasionally.
5. Stir in Sriracha sauce; reduce heat to low and simmer for an additional minute.
6. Assemble the poutine by placing French fries on a serving dish, topping with cheese curds, and spooning the Spicy Sriracha gravy over the top.

Cooking Time: 20-25 minutes

Bacon and Cheddar Poutine with Smoky Gravy

Elevate your poutine game with this rich and satisfying recipe that combines crispy bacon, sharp cheddar, and a smoky gravy. Perfect for a cozy night in or a crowd-pleasing snack.

Ingredients:

– 1 pound French fries (homemade or store-bought)
– 6 slices of bacon
– 1 cup grated cheddar cheese
– 2 tablespoons all-purpose flour
– 2 cups beef broth
– 1 teaspoon paprika
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook French fries according to package instructions or bake for 20-25 minutes.
3. In a pan, cook bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same pan, add flour and whisk together with beef broth, paprika, salt, and pepper. Bring to a simmer and cook for 2-3 minutes or until thickened.
5. Assemble poutine by topping cooked French fries with grated cheddar cheese and crumbled bacon.
6. Drizzle smoky gravy over the top and serve immediately.

Cooking Time: 25-30 minutes

Poutine Poutine with Double Cheese and Extra Fries

Get ready to elevate your poutine game with this over-the-top recipe that combines crispy fries, creamy cheese curds, and rich gravy for a treat that’s sure to please.

Ingredients:

– 2 lbs French fry-style potatoes
– 1 cup cheese curds
– 1/2 cup grated cheddar cheese
– 1/4 cup brown gravy mix
– 2 tbsp butter
– Salt and pepper, to taste
– Extra fries for serving (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut potatoes into fry shapes and cook according to package instructions.
3. Melt butter in a large skillet over medium heat. Add brown gravy mix and whisk until smooth. Bring to a simmer.
4. In a separate pan, melt additional butter over medium heat. Add cheese curds and stir until melted and smooth. Stir in grated cheddar cheese.
5. To assemble poutine, place cooked fries on a baking sheet. Top with cheese mixture, then spoon gravy over the top. Repeat for an extra layer of cheese and fries (optional).
6. Bake for 10-15 minutes or until cheese is melted and bubbly. Serve immediately.

Cooking Time: 25-30 minutes

Philly Cheesesteak Poutine with Caramelized Onions

Elevate your poutine game with this unique fusion of Philly cheesesteak and French-Canadian comfort food. Savor the combination of tender steak, gooey cheese, sweet caramelized onions, and crispy fries.

Ingredients:

– 1 lb thinly sliced ribeye or top round steak
– 2 tbsp unsalted butter
– 1 large onion, thinly sliced
– 2 cups poutine fries (homemade or store-bought)
– 2 cups shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat. Add onions; cook until caramelized (20-25 minutes).
3. Meanwhile, preheat grill or grill pan to medium-high heat. Cook steak for 4-5 minutes per side, or until desired doneness.
4. Warm poutine fries according to package instructions.
5. Assemble the poutine by placing fries in a large bowl, topping with grilled steak, caramelized onions, and shredded cheese.
6. Sprinkle Parmesan cheese and salt to taste. Garnish with chopped parsley, if desired.

Cooking Time: 30-40 minutes

Vegan Poutine with Cashew Cheese and Mushroom Gravy

Vegan Poutine with Cashew Cheese and Mushroom Gravy Recipe

Transforming a classic Canadian dish into a vegan delight, this recipe combines crispy fries, creamy cashew cheese, and rich mushroom gravy for a satisfying treat.

Ingredients:

– 2 pounds French fries
– 1 cup raw cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini and shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme

Instructions:

1. Preheat oven to 400°F (200°C). Cook French fries according to package instructions.
2. Make cashew cheese: Soak cashews in water for at least 4 hours. Blend with lemon juice, salt, and 1/4 cup water until smooth.
3. Prepare mushroom gravy: In a pan, sauté onion, mushrooms, and garlic in olive oil until tender. Add vegetable broth, tomato paste, and thyme; simmer for 10 minutes.
4. Assemble poutine: Top cooked French fries with cashew cheese and spoon over mushroom gravy. Serve hot.

Cooking Time: Approximately 30-40 minutes.

Chili Cheese Poutine with Ground Beef and Beans

This hearty poutine combines the flavors of chili, ground beef, and beans with melted cheese and crispy fries.

Ingredients:

– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4-6 potatoes, cut into French fry strips
– Vegetable oil for frying
– 1 cup shredded cheddar cheese
– Optional: sour cream, diced onions, and/or jalapeños for toppings

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, chili powder, cumin, salt, and pepper to the skillet. Cook until the onion is translucent.
4. Stir in diced tomatoes and red kidney beans. Bring to a simmer and let cook for 5-7 minutes or until heated through.
5. Fry potato strips in hot oil until golden brown. Drain on paper towels.
6. Assemble poutine by placing fries in a bowl, topping with chili mixture, and finishing with shredded cheese.

Cooking Time: 20-25 minutes

Truffle Poutine with Parmesan and Truffle Oil

Elevate the classic poutine game with the earthy richness of truffles and the savory umami of parmesan cheese. This decadent twist is sure to impress your friends and family.

Ingredients:

– 2 pounds French fries (preferably hand-cut)
– 1 cup grated Parmesan cheese
– 1/4 cup truffle oil
– 2 tablespoons unsalted butter
– Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cook the French fries according to your preference (baked or fried). Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Add the truffle oil and stir until combined.
4. Arrange the French fries in a single layer on a baking sheet. Drizzle with the truffle-butter mixture and sprinkle with Parmesan cheese.
5. Season with salt to taste.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.

Cooking Time: 20-25 minutes

Greek Poutine with Feta and Tzatziki Sauce

Greek Poutine with Feta and Tzatziki Sauce

Experience the fusion of classic Greek flavors with the comforting familiarity of poutine in this unique recipe.

Ingredients:

– 2 lbs French fries (preferably thick-cut)
– 1/2 cup crumbled feta cheese
– 1/4 cup tzatziki sauce (see below for recipe)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste

Tzatziki Sauce:

– 1 large cucumber, peeled and grated
– 1/2 cup Greek yogurt
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook French fries according to package instructions or until crispy.
3. In a small bowl, mix together crumbled feta cheese and chopped parsley.
4. Toss cooked French fries with the feta-parsley mixture, salt, and pepper.
5. Drizzle tzatziki sauce over the top of the poutine.
6. Serve immediately.

Cooking Time: 30 minutes

Mac and Cheese Poutine with Crispy Bacon

Elevate your poutine game with this creamy, cheesy, and crispy twist that combines the best of both worlds.

Ingredients:

– 1 pound macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 2 tablespoons butter
– 2 cups whole milk
– Salt and pepper to taste
– 6-8 potato wedges (about 1 pound)
– Crispy bacon, cooked and crumbled
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Gradually add milk, whisking continuously. Bring mixture to a simmer and cook until thickened.
5. Remove from heat and stir in cheddar and mozzarella cheese until melted. Season with salt and pepper.
6. Toss cooked macaroni with the cheesy sauce until coated.
7. Arrange potato wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake for 20-25 minutes, or until crispy.
8. Assemble by placing a spoonful of mac and cheese onto each potato wedge, followed by crumbled bacon.

Cooking Time: Approximately 30-40 minutes

Poutine Nachos with Loaded Toppings

Elevate your snack game with this innovative fusion of French-Canadian poutine and Mexican nachos. Crunchy, cheesy goodness meets savory, comforting flavors in every bite.

Ingredients:

– 1 bag of tortilla chips
– 1 cup shredded cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1 can of poutine gravy (or substitute with beef or chicken gravy)
– 1 pound cooked fries (preferably curly or straight-cut)
– Optional toppings: crumbled bacon, diced onions, chopped fresh parsley, sour cream, and shredded cheddar cheese

Instructions:

1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Sprinkle shredded cheddar cheese evenly over the chips.
4. Pour poutine gravy over the cheese mixture.
5. Top with cooked fries, crumbled bacon (if using), and diced onions.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Remove from oven and sprinkle chopped parsley, sour cream, and additional shredded cheddar cheese (if desired).
8. Serve hot and enjoy!

Cooking Time: 15-18 minutes

Sweet Potato Poutine with Maple Gravy

Elevate your poutine game with this unique twist featuring sweet potatoes instead of fries. This recipe combines the comfort of a classic poutine with the warmth and richness of maple syrup.

Ingredients:

– 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
– 1 tablespoon olive oil
– 1 onion, thinly sliced
– 1 cup chicken broth
– 1/4 cup pure maple syrup
– 2 tablespoons all-purpose flour
– Salt and pepper, to taste
– 1 cup grated cheddar cheese (optional)
– Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss sweet potato rounds with olive oil, salt, and pepper. Spread on the prepared baking sheet in a single layer. Roast for 20-25 minutes, or until tender.
3. In a large skillet, cook sliced onions over medium heat until caramelized, stirring occasionally.
4. Add chicken broth, maple syrup, and flour to the skillet. Whisk until smooth. Bring to a simmer and cook for 2-3 minutes, or until thickened.
5. Assemble poutine by placing roasted sweet potato rounds in a bowl, topping with onion-gravy mixture, and finishing with grated cheddar cheese (if using). Garnish with thyme leaves.

Cooking Time: 30-40 minutes

Reuben Poutine with Corned Beef and Sauerkraut

Reuben Poutine with Corned Beef and Sauerkraut Recipe

Transform the classic Canadian poutine into a savory, umami-filled dish by adding corned beef, sauerkraut, and Swiss cheese. This recipe is perfect for a unique twist on a comfort food favorite.

Ingredients:

– 2-3 large potatoes (peeled and cut into 1-inch cubes)
– 1 pound corned beef, thinly sliced
– 1/4 cup sauerkraut, drained
– 1/4 cup grated Swiss cheese
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large pot, boil the potato cubes until they are tender. Drain and set aside.
3. In a separate pan, melt 1 tablespoon of butter over medium heat. Add the sliced corned beef and cook until browned, about 5 minutes.
4. In a greased 9×13-inch baking dish, create a layer of potatoes, followed by a layer of corned beef, then sauerkraut, and finally Swiss cheese. Repeat this process one more time, ending with the cheese on top.
5. Dot the top layer with the remaining butter and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the potatoes are golden brown.

Serve hot and enjoy your Reuben poutine!

Poutine Pizza with Fries and Cheese Curds

This recipe combines the best of Canadian poutine with the flavors of pizza, resulting in a unique and delicious twist. Get ready to elevate your pizza game with crispy fries and melted cheese curds.

Ingredients:

– 1 lb pizza dough
– 2 cups poutine gravy (homemade or store-bought)
– 1 cup frozen french fries, thawed
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp olive oil
– Salt and pepper to taste
– Optional toppings: chopped fresh parsley, diced onions

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread poutine gravy evenly over the dough, leaving a small border around the edges.
4. Arrange french fries on top of the gravy, slightly overlapping each other.
5. Sprinkle mozzarella, cheddar, and Parmesan cheese over the fries.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
8. Remove from oven and let cool for a few minutes before serving.

Cooking Time: 15-20 minutes

Loaded Poutine with All the Fixings

Loaded Poutine with All the Fixings Recipe

Get ready for a comfort food masterpiece that combines crispy fries, creamy cheese curds, and savory toppings.

Ingredients:
– 2 lbs Russet potatoes, peeled and cut into 1/2-inch thick strips
– 1/4 cup vegetable oil
– 1 cup cheese curds
– 1 cup grated cheddar cheese
– 1/2 cup caramelized onions (see note)
– 2 tbsp chopped fresh scallions
– 2 tbsp crumbled cooked bacon
– Salt and pepper to taste

Instructions:
1. Heat the vegetable oil in a deep frying pan or a deep fryer to 350°F.
2. Fry the potato strips in batches until golden brown, about 3-4 minutes per batch. Drain excess oil on paper towels.
3. In a separate pot, heat the cheese curds over low heat until melted and smooth.
4. Assemble the poutine by placing the fries in a bowl, followed by spooning the cheese curd mixture over the top.
5. Add caramelized onions, scallions, and crumbled bacon on top. Season with salt and pepper to taste.

Cooking Time:
– Fries: 12-15 minutes total (4-6 minutes per batch)
– Cheese curds: 10-15 minutes
– Total prep time: 20-25 minutes

Note: Caramelize onions by cooking 1 large onion in a skillet with 2 tbsp oil over low heat for 30-40 minutes, stirring occasionally.

Summary

Get ready to indulge in the ultimate comfort food – poutine! This classic Canadian dish typically consists of French fries topped with cheese curds and gravy, but why stop there? From pulled pork and BBQ sauce to lobster and garlic butter, this collection of 20 delicious poutine recipes takes the humble dish to new heights. Whether you’re a meat lover, vegetarian, or vegan, there’s something for everyone in this mouthwatering assortment of toppings and twists. So go ahead, get creative, and enjoy the cheesy, crispy, and utterly satisfying world of poutine!

Get ready to elevate your game with 18 mouthwatering borracho bean recipes that will make your taste buds do the salsa! These addictive, slow-cooked beans are a staple in many Latin American cuisines, and when infused with bold flavors like beer, chipotle peppers, or tequila, they become truly irresistible.

Whether you’re planning a backyard barbecue, a cozy dinner party, or just need a quick weeknight meal, these borracho bean recipes have got you covered. From classic Texas-style beans to spicy chipotle variations, and even vegetarian and vegan options, there’s something for everyone. So grab your apron, put on your favorite Latin tunes, and let’s dive into the world of flavorful borracho beans!

Classic Texas-Style Borracho Beans with Bacon

Classic Texas-Style Borracho Beans with Bacon: A hearty, comforting dish that’s perfect for any occasion. This recipe combines the rich flavors of bacon and tomatoes with tender beans, creating a true Southern staple.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 6 slices of thick-cut bacon, cut into 1-inch pieces
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup of beef broth
– 1 can (14.5 oz) of diced tomatoes
– 1 tablespoon of chili powder
– Salt and pepper to taste

Instructions:

1. Preheat oven to 250°F.
2. In a large Dutch oven or pot, cook the bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
4. Add the soaked pinto beans, beef broth, diced tomatoes, chili powder, salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then cover and transfer the pot to the preheated oven. Simmer for 6-8 hours or until the beans are tender.
6. Return the cooked bacon to the pot and stir to combine. Serve hot.

Cooking Time: 6-8 hours

Spicy Chipotle Borracho Beans with Chorizo

Get ready to elevate your Mexican feast with this flavorful and spicy recipe! These chorizo-infused beans are a twist on traditional borracho beans, adding a smoky chipotle kick that will leave you craving more.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 pound Mexican chorizo, casings removed
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 4-6 slices of Mexican cheese for serving

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, cook the chorizo over medium-high heat, breaking it apart with a spoon, until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add soaked pinto beans, diced tomatoes, chipotle peppers, and olive oil. Stir to combine.
5. Cover pot and transfer to the preheated oven. Bake for 6-8 hours or overnight.
6. Season with salt and pepper to taste. Serve hot, topped with optional Mexican cheese.

Cooking Time: 6-8 hours

Slow Cooker Borracho Beans with Beer and Jalapeños

Get ready to spice up your mealtime with these flavorful beans cooked to perfection in a slow cooker! This recipe combines the richness of pork and beef broth, the boldness of beer, and the heat of jalapeños for a uniquely delicious twist on traditional pinto beans.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 1 pound smoked sausage (such as andouille or kielbasa), sliced
– 2 cups beef broth
– 1 cup beer (any type)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 jalapeños, seeded and chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste

Instructions:

1. Add the soaked pinto beans, sliced sausage, beef broth, beer, onion, garlic, jalapeños, and cumin to a slow cooker.
2. Stir well to combine.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Vegetarian Borracho Beans with Roasted Poblano Peppers

A flavorful and hearty vegetarian twist on traditional borracho beans, this recipe adds a smoky depth with roasted poblano peppers. Perfect for accompanying tacos, grilled meats, or as a side dish.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium poblanos, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Preheat oven to 400°F (200°C). Roast poblano peppers for 30 minutes, or until charred. Peel off skin, then chop.
2. In a large pot, sauté onion and garlic in olive oil over medium-high heat until softened. Add soaked beans, cumin, salt, and pepper. Cook for 1 minute.
3. Add diced tomatoes, vegetable broth, roasted poblano peppers, and any desired jalapeños or hot sauce to the pot. Bring to a boil, then reduce heat and simmer for 2 hours, or until beans are tender.

Cooking Time: Approximately 2 hours and 30 minutes

Smoky Borracho Beans with Ham Hock and Cilantro

This recipe combines the rich flavors of smoky bacon, ham hock, and cilantro to create a hearty and aromatic bean dish. Perfect for special occasions or casual gatherings, these borracho beans are sure to please.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 6 slices of smoky bacon, diced
– 1 ham hock, rinsed and chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons cilantro, chopped (optional)

Instructions:

1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy.
3. Add the chopped onion and cook until translucent.
4. Add the soaked beans, ham hock, garlic, cumin, smoked paprika, salt, and pepper. Stir well.
5. Cover the pot with a lid and transfer to the preheated oven.
6. Cook for 8-10 hours or overnight.
7. Remove from the oven and stir in chopped cilantro (if using).
8. Serve warm.

Cooking Time: 8-10 hours

Instant Pot Borracho Beans with Mexican Lager

Elevate your traditional boracho beans recipe by adding a twist of Mexican Lager to give it a unique flavor. This Instant Pot recipe is perfect for a quick and delicious meal.

Ingredients:

– 1 pound dried pinto or black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1/4 cup Mexican Lager beer
– 1 tablespoon chili powder
– Salt and pepper to taste
– Optional: jalapenos, cilantro, or lime wedges for garnish

Instructions:

1. Press “Saute” on the Instant Pot and cook the chopped onion until translucent.
2. Add garlic and cook for an additional minute.
3. Add soaked beans, diced tomatoes, chili powder, salt, and pepper to the pot.
4. Pour in Mexican Lager beer and stir well.
5. Close the lid, ensuring the valve is set to “Sealing”. Press “Manual” mode and set cooking time to 30 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with optional jalapenos, cilantro, or lime wedges.

Cooking Time: 40 minutes (including natural pressure release)

Sweet and Tangy Borracho Beans with Pineapple

Get ready to elevate your bean game with this addictive recipe that combines the richness of borracho beans with the sweetness of pineapple!

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup pineapple chunks (fresh or canned)
– 1 jalapeño pepper, sliced

Instructions:

1. In a large pot, combine the soaked pinto beans, onion, garlic, ketchup, brown sugar, vinegar, Worcestershire sauce, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
3. Stir in pineapple chunks and jalapeño slices. Simmer for an additional 10-15 minutes or until the flavors have melded together.
4. Serve warm or at room temperature alongside your favorite dishes.

Cooking Time: 45-50 minutes

Borracho Beans with Ground Beef and Green Chiles

This hearty dish combines rich, flavorful ground beef with tender beans, tangy green chiles, and a hint of spice. Perfect for a comforting meal or potluck gathering.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Brown ground beef in a large skillet over medium-high heat, breaking into small pieces as it cooks.
2. Add diced onion and minced garlic; cook until onion is translucent.
3. Stir in chili powder, cumin, salt, and pepper. Cook 1 minute.
4. Add diced tomatoes with green chilies and stir to combine.
5. Simmer for 10 minutes or until flavors have melded together.
6. Stir in red kidney beans and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 20-25 minutes

Creamy Borracho Beans with Queso Fresco

This recipe combines the rich flavors of slow-cooked beans with the tanginess of queso fresco, perfect for a comforting and flavorful side dish or main course.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup lard or vegetable oil
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/2 cup queso fresco, crumbled
– Optional: chopped fresh cilantro for garnish

Instructions:

1. In a large pot, combine soaked beans, onion, garlic, chicken broth, lard or oil, tomato paste, cumin, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
3. Stir in crumbled queso fresco until melted and well combined.
4. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 6-8 hours

Borracho Beans with Tequila and Lime

These Borracho Beans are a flavorful twist on traditional beans, infused with the bold spirit of tequila and the brightness of lime. Perfect for a fiesta or a casual gathering, this recipe is sure to delight.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1/4 cup tequila (or more to taste)
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot, combine soaked pinto beans, onion, garlic, diced tomatoes, tequila, lime juice, and cumin.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until beans are tender.
3. Season with salt and pepper to taste. If desired, add jalapeños or hot sauce for an extra kick.
4. Serve warm, garnished with fresh lime wedges and crumbled queso fresco (optional).

Cooking Time: 30-40 minutes

Spicy Borracho Bean Soup with Avocado Crema

This hearty, spicy soup combines the comforting warmth of borlotti beans with the creaminess of avocado crema. Perfect for a chilly evening or a satisfying lunch.

Ingredients:

– 1 can (15 oz) borlotti beans, drained and rinsed
– 2 cups vegetable broth
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish
– Avocado Crema (recipe below)

Avocado Crema:

– 3 ripe avocados, mashed
– 1 lime, juiced
– 1/4 teaspoon salt
– 2 cloves garlic, minced
– 2 tablespoons sour cream

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened (5 minutes).
2. Add garlic, jalapeño, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
3. Stir in borlotti beans and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Serve hot with Avocado Crema on top.

Cooking Time: 25-30 minutes

Borracho Beans and Rice with Sautéed Onions

This classic Tex-Mex dish is a hearty and flavorful combination of tender beans, savory rice, and sweet sautéed onions, all infused with the rich flavors of beer. Perfect for a comforting meal or as a side dish to accompany your favorite grilled meats.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup beer (any style)
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Cook rice according to package instructions.
2. In a large pot, combine soaked beans, chopped onion, garlic, and red bell pepper. Add water and bring to a boil. Reduce heat and simmer for 1 hour, or until beans are tender.
3. Stir in diced tomatoes with green chilies and beer. Simmer for an additional 10-15 minutes or until liquid has reduced slightly.
4. Serve beans over cooked rice, garnished with chopped cilantro if desired.

Cooking Time: Approximately 2 hours (including soaking time)

Borracho Bean Tacos with Pickled Red Onions

Experience the bold flavors of Mexico with this recipe that combines tender beans in a rich beer-infused sauce, wrapped in crispy tacos and topped with tangy pickled red onions.

Ingredients:

– 1 cup cooked pinto or black beans
– 1/4 cup dark beer (such as stout or porter)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Pickled Red Onions (recipe below)
– Optional toppings: shredded cheese, diced tomatoes, cilantro

Pickled Red Onion Recipe:

– 1 large red onion, thinly sliced
– 1 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– Salt to taste

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and chili powder. Cook for an additional minute.
3. Add the cooked beans, beer, salt, and pepper. Simmer for 10-15 minutes or until the sauce has thickened slightly.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the bean mixture onto a tortilla and topping with pickled red onions.

Cook Time: 20-25 minutes

Borracho Bean Dip with Crispy Tortilla Chips

This rich and creamy dip combines the flavors of roasted beans, savory spices, and a hint of tequila to create the perfect party appetizer. Serve it warm with crispy tortilla chips for a fiesta in every bite!

Ingredients:

– 1 can black beans, drained and rinsed
– 1/2 cup cream cheese, softened
– 1/4 cup Greek yogurt
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon ground cayenne pepper
– Salt and pepper to taste
– 1/4 cup tequila (optional)
– Fresh cilantro, chopped (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine black beans, cream cheese, Greek yogurt, olive oil, cumin, chili powder, and cayenne pepper. Mix until smooth.
3. Transfer the mixture to a baking dish and bake for 20-25 minutes or until warm and bubbly.
4. Remove from oven and stir in tequila (if using). Season with salt and pepper to taste.
5. Serve warm with crispy tortilla chips, garnished with chopped cilantro (if desired).

Cooking Time: 20-25 minutes

Borracho Beans with Smoked Sausage and Bell Peppers

These slow-cooked beans are infused with the rich flavors of smoked sausage, bell peppers, and a hint of beer. Perfect for a comforting weeknight dinner or a gathering with friends.

Ingredients:

– 1 pound dried navy beans, soaked overnight and drained
– 1 pound smoked sausage, sliced
– 2 large bell peppers, diced
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beer
– 1 tablespoon chili powder
– Salt and pepper to taste

Instructions:

1. In a large Dutch oven or pot, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the bell peppers, onion, and garlic; cook until the vegetables are tender, about 10 minutes.
3. Add the soaked navy beans, diced tomatoes, beer, chili powder, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the beans are tender.

Cooking Time: 2 hours

Servings: 6-8

Borracho Bean Enchiladas with Red Chile Sauce

Savor the rich flavors of New Mexico’s beloved red chile sauce and tender bean-filled tortillas in this hearty, comforting recipe. Perfect for a cozy night in or a crowd-pleasing dinner party.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Red Chile Sauce (recipe below)
– Optional: shredded cheese, chopped cilantro, sour cream

Red Chile Sauce:

– 2 cups roasted red chile peppers, stemmed and seeded
– 1/4 cup chicken broth
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook beans with onion, garlic, red bell pepper, diced tomatoes, cumin, paprika, salt, and pepper until tender.
3. In a separate pan, heat Red Chile Sauce ingredients over medium heat until smooth.
4. Assemble enchiladas by filling tortillas with bean mixture, rolling, and placing seam-side down in a baking dish. Pour Red Chile Sauce over the top.
5. Bake for 25-30 minutes or until cheese is melted and bubbly (optional).

Cooking Time: 40-50 minutes

Borracho Beans Stuffed Poblano Peppers

This recipe combines the rich flavors of borracho beans with the spicy kick of roasted poblano peppers, perfect for a unique and delicious main dish or side.

Ingredients:

– 4 large poblano peppers
– 1 cup borracho beans (see note)
– 1/2 cup queso fresco or Monterey Jack cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 10-12 minutes or until skin is charred.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and slice into 1-inch pieces.
4. In a mixing bowl, combine borracho beans and crumbled cheese.
5. Stuff each poblano pepper piece with the bean mixture, dividing it evenly among the four peppers.
6. Serve warm or at room temperature.

Cooking Time: 20-25 minutes

Borracho Bean and Cornbread Casserole

This hearty casserole combines the flavors of slow-cooked beans with the warmth of cornbread, perfect for a comforting meal. With its rich aroma and satisfying texture, it’s sure to become a family favorite.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 can pinto beans, drained and rinsed
– 1 cup cornbread mix
– 1/2 cup milk
– 2 tablespoons butter, melted
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine black beans, pinto beans, and cumin.
3. In a separate bowl, mix cornbread mix with milk and melted butter until just combined.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Add bean mixture to the prepared dish, followed by cornbread mixture.
6. If using cheese, sprinkle on top of cornbread layer.
7. Bake for 30-35 minutes or until golden brown and set.

Cooking Time: 30-35 minutes

Summary

Get ready to indulge in the rich flavors of Latin America with these 18 mouth-watering Borracho Beans recipes! From classic Texas-Style Borracho Beans with Bacon to Spicy Chipotle Borracho Beans with Chorizo, and even Vegetarian options like Roasted Poblano Peppers, there’s a recipe for every occasion. Whether you’re in the mood for something smoky with Ham Hock and Cilantro or creamy with Queso Fresco, these recipes are sure to satisfy your cravings. With options ranging from soups to dips to casseroles, you’ll never run out of ideas for delicious Borracho Beans dishes!

Get ready to elevate your comfort food game with these 20 creamy funeral potatoes recipes, each with a unique twist! Funeral potatoes are a classic dish that has been a staple at family gatherings and holiday meals for generations. But let’s be real – the traditional recipe can get a little…well, stale after a while.

That’s why we’ve gathered some of the most creative and delicious variations on this beloved side dish. From classic cheesy funeral potatoes with a crunchy cornflakes topping to loaded funeral potatoes piled high with green onions and cheddar cheese, there’s something for everyone in this list.

Whether you’re looking for a comfort food fix or just want to mix things up at your next family gathering, these creamy funeral potatoes recipes are sure to be a hit. So go ahead, get creative, and give one (or two, or three…) of these mouthwatering recipes a try!

Classic Cheesy Funeral Potatoes with Cornflakes Topping

A comforting side dish perfect for family gatherings or potlucks, these creamy potatoes are smothered in a rich cheese sauce and topped with a crunchy Cornflake crumble.

Ingredients:

– 1 1/2 cups frozen hash browns, thawed
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup milk
– 2 tablespoons butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup Cornflakes cereal
– 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine hash browns, cheddar cheese, mozzarella cheese, milk, butter, salt, and pepper. Mix until smooth.
3. Grease a 9×13-inch baking dish with butter. Add potato mixture and smooth out top.
4. Sprinkle Cornflakes cereal evenly over the potatoes. Drizzle with melted butter.
5. Bake for 45-50 minutes or until golden brown and bubbly.

Cooking Time: 45-50 minutes

Slow Cooker Funeral Potatoes with Sour Cream and Bacon

Comforting, creamy, and oh-so-easy to make, these Slow Cooker Funeral Potatoes are perfect for potlucks, family gatherings, or just a cozy night in. With the added smoky flavor of crispy bacon and a dollop of sour cream, you’ll be hooked from the very first bite!

Ingredients:

– 2 cups frozen hash browns
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 6 slices of cooked bacon, crumbled
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. In a slow cooker, combine hash browns, cheese, sour cream, and crumbled bacon.
2. Add butter and mix until the potatoes are well coated.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with additional sour cream if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Loaded Funeral Potatoes with Green Onions and Cheddar

A comforting twist on a classic side dish, these loaded funeral potatoes combine creamy mashed potatoes, crispy green onions, and melted cheddar cheese for a satisfying accompaniment to any meal.

Ingredients:

– 3-4 large Russet potatoes, peeled and diced
– 1/4 cup unsalted butter
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh green onions (scallions)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil diced potatoes until tender, about 15-20 minutes. Drain and mash with butter.
3. In a greased 9×13-inch baking dish, spread mashed potatoes evenly.
4. Sprinkle cheddar cheese and chopped green onions over the potatoes.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
6. Season with salt and pepper to taste.

Cooking Time: 40-45 minutes

Spicy Jalapeño Funeral Potatoes with Pepper Jack Cheese

Spicy Jalapeño Funeral Potatoes with Pepper Jack Cheese: A twist on the classic funeral potatoes recipe, this spicy version adds a kick of heat and creamy pepper jack cheese.

Ingredients:

– 2 cups frozen hash browns, thawed
– 1/2 cup grated pepper jack cheese
– 1 jalapeño pepper, diced
– 1/4 cup milk
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine hash browns, pepper jack cheese, and diced jalapeño.
3. In a separate bowl, whisk together milk and melted butter.
4. Pour the wet ingredients over the dry ingredients and mix until well combined.
5. Transfer the mixture to a 9×13-inch baking dish and smooth out the top.
6. Bake for 45-50 minutes or until golden brown.

Cooking Time: 45-50 minutes

Hash Brown Funeral Potatoes with Cream of Chicken Soup

These creamy, cheesy potatoes are a staple at many family gatherings and comfort food celebrations. This recipe combines the simplicity of funeral potatoes with the added richness of hash browns.

Ingredients:

– 1 (32 oz) container of hash brown potatoes
– 1 can of cream of chicken soup
– 1/2 cup of shredded cheddar cheese
– 1/4 cup of milk
– 2 tablespoons of butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine hash browns, cream of chicken soup, shredded cheddar cheese, and milk. Mix until well combined.
3. Grease a 9×13-inch baking dish with butter.
4. Pour the potato mixture into the prepared baking dish.
5. Bake for 45-50 minutes or until potatoes are golden brown and heated through.

Cooking Time: 45-50 minutes

Gluten-Free Funeral Potatoes with Almond Flour Crust

A comforting side dish perfect for gatherings and celebrations, these gluten-free funeral potatoes feature a crispy almond flour crust and creamy potato filling.

Ingredients:

– 1 cup diced Yukon gold potatoes
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, melted
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup almond flour
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, heavy cream, melted butter, salt, and pepper. Mix until smooth.
3. Transfer the potato mixture to a 9×13-inch baking dish.
4. In a separate bowl, mix almond flour and olive oil to form a crumbly crust.
5. Sprinkle the almond flour crust evenly over the potato filling.
6. Bake for 35-40 minutes or until the potatoes are tender and the crust is golden brown.

Cooking Time: 35-40 minutes

Vegan Funeral Potatoes with Cashew Cream and Nutritional Yeast

A comforting, creamy potato dish perfect for any occasion, made vegan-friendly with a rich cashew cream sauce and nutty nutritional yeast.

Ingredients:

– 3-4 large potatoes, peeled and thinly sliced
– 1/2 cup cashews
– 1/4 cup water
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons nutritional yeast
– 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cashews and water; blend until smooth.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Add potato slices to the skillet in batches, cooking until they start to brown, about 5-7 minutes per batch. Drain excess moisture.
5. In a separate dish, combine cashew cream sauce, salt, black pepper, and nutritional yeast; mix well.
6. Combine cooked potatoes with cashew cream sauce; toss to coat.
7. Transfer potato mixture to a baking dish; cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until potatoes are golden brown.

Cooking Time: 45-50 minutes

Bacon Ranch Funeral Potatoes with Hidden Valley Dressing

A comforting twist on classic funeral potatoes, these creamy, cheesy, and savory spuds are infused with the rich flavors of bacon and Hidden Valley Dressing. Perfect for potlucks, gatherings, or just a cozy night in.

Ingredients:

– 2 large potatoes, peeled and thinly sliced
– 6 slices of cooked bacon, crumbled
– 1 cup of Hidden Valley Ranch Dressing
– 1/2 cup of shredded cheddar cheese
– 1/4 cup of grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine sliced potatoes, crumbled bacon, and Hidden Valley Ranch Dressing. Mix until potatoes are well coated.
3. Transfer the potato mixture to a 9×13-inch baking dish and top with shredded cheddar cheese and grated Parmesan cheese.
4. Cover with aluminum foil and bake for 45 minutes.
5. Remove foil and continue baking for an additional 15-20 minutes, or until potatoes are golden brown and crispy on top.
6. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 1 hour

French Onion Funeral Potatoes with Gruyère Cheese

This recipe combines the comfort of classic funeral potatoes with the rich flavors of caramelized onions and melted Gruyère cheese. Perfect for a cozy evening or special occasion.

Ingredients:

– 2 large potatoes, peeled and thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
– 1/4 cup heavy cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally.
3. In a separate pot, boil potatoes for 5 minutes or until slightly tender. Drain and set aside.
4. In a greased 9×13-inch baking dish, arrange half of the potato slices in a single layer.
5. Sprinkle with flour, followed by caramelized onions and Gruyère cheese.
6. Repeat layers, finishing with potatoes on top.
7. Drizzle with heavy cream and season with salt and pepper to taste.
8. Bake for 35-40 minutes or until golden brown and bubbly.

Cooking Time: 35-40 minutes

Garlic Parmesan Funeral Potatoes with Panko Breadcrumbs

A creamy, cheesy twist on a classic comfort food dish, perfect for potlucks or family gatherings. This recipe adds an aromatic garlic flavor and crunchy Panko breadcrumbs to the traditional funeral potatoes.

Ingredients:

– 1 (32 oz) bag of frozen hash brown potatoes, thawed
– 1/2 cup unsalted butter, melted
– 1/2 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1/4 cup Panko breadcrumbs
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine hash browns, melted butter, Parmesan cheese, and garlic. Mix until well combined.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Sprinkle Panko breadcrumbs evenly over the top of the potatoes.
5. Bake for 45-50 minutes or until golden brown.

Cooking Time: 45-50 minutes

Ham and Swiss Funeral Potatoes with Dijon Mustard

A creamy, comforting side dish perfect for any occasion. This recipe combines the savory flavors of ham and Swiss cheese with a tangy kick from Dijon mustard.

Ingredients:

– 1 1/2 cups frozen hash browns, thawed
– 1/4 cup unsalted butter, melted
– 1/2 cup grated Swiss cheese
– 1/4 cup diced cooked ham
– 2 tablespoons Dijon mustard
– Salt and pepper to taste
– Optional: chopped chives or scallions for garnish

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine thawed hash browns, melted butter, Swiss cheese, and diced ham. Mix until well combined.
3. Add Dijon mustard and mix until the potatoes are evenly coated.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 45-50 minutes or until golden brown and bubbly.
6. Season with salt and pepper to taste.
7. Garnish with chopped chives or scallions, if desired.

Cooking Time: 45-50 minutes

Buffalo Chicken Funeral Potatoes with Blue Cheese Crumbles

This recipe takes the classic funeral potatoes to a new level by adding spicy buffalo chicken and tangy blue cheese crumbles. It’s a bold twist on a comforting casserole that’s sure to be a hit at your next gathering.

Ingredients:

– 1 pound frozen hash browns, thawed
– 1/2 cup shredded cheddar cheese
– 1/4 cup buffalo chicken sauce (such as Frank’s RedHot)
– 1 cup cooked, shredded chicken
– 1/4 cup blue cheese crumbles
– 1/4 cup chopped green onions
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine hash browns, cheddar cheese, buffalo chicken sauce, and shredded chicken. Mix well.
3. Pour mixture into a 9×13 inch baking dish.
4. Sprinkle blue cheese crumbles and chopped green onions on top.
5. Bake for 30-35 minutes or until the potatoes are golden brown and the cheese is melted.
6. Serve hot and enjoy!

Cooking Time: 30-35 minutes

Sweet Potato Funeral Potatoes with Marshmallow Topping

Sweet Potato Funeral Potatoes with Marshmallow Topping: A comforting twist on a classic recipe. This sweet potato version is a delicious and unexpected take on traditional funeral potatoes.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 cup grated cheddar cheese
– 1/4 cup milk
– 2 tablespoons unsalted butter
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (10.5 oz) can of condensed cream of chicken soup
– 1 cup mini marshmallows

Instructions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine sweet potatoes, cheese, milk, butter, salt, and pepper. Mix until well combined.
3. Pour the mixture into a 9×13-inch baking dish and smooth out the top.
4. Bake for 45-50 minutes or until the sweet potatoes are tender and lightly browned on top.
5. While the sweet potatoes are baking, heat the cream of chicken soup according to package instructions.
6. Remove the sweet potatoes from the oven and spread the marshmallows evenly over the top.
7. Pour the heated cream of chicken soup over the marshmallows.
8. Return the dish to the oven for an additional 5-7 minutes or until the marshmallows are toasted.

Cooking Time: 55-60 minutes

Smoked Gouda Funeral Potatoes with Caramelized Onions

Elevate your side dish game with these rich and creamy Smoked Gouda Funeral Potatoes with Caramelized Onions. Perfect for any occasion, this comforting casserole is sure to please even the most discerning palates.

Ingredients:

– 2 large potatoes, peeled and thinly sliced
– 1/4 cup unsalted butter
– 1/2 cup smoked Gouda cheese, shredded
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large onion, thinly sliced
– 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, caramelize onions over medium-low heat with olive oil until golden brown and tender.
3. In a separate pot, boil potatoes for 5 minutes or until slightly tender. Drain and set aside.
4. In a greased 9×13-inch baking dish, create a layer of potatoes. Top with caramelized onions, then sprinkle with smoked Gouda cheese and dot with butter.
5. Repeat steps 3-4 until all ingredients are used, finishing with a layer of cheese on top.
6. Bake for 30 minutes or until golden brown and bubbly.

Cooking Time: 30 minutes

Southwest Funeral Potatoes with Black Beans and Corn

A twist on a classic comfort food, these Southwest-style funeral potatoes combine the rich flavors of black beans, corn, and cheddar cheese for a deliciously unique side dish.

Ingredients:

– 1 (32 oz) bag of frozen hash browns, thawed
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine hash browns, black beans, corn kernels, cumin, salt, and pepper.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Drizzle with olive oil and sprinkle shredded cheddar cheese evenly over the top.
6. Bake for 45-50 minutes or until golden brown and bubbly.

Cooking Time: 45-50 minutes

Broccoli and Cheese Funeral Potatoes with Ritz Cracker Topping

This classic recipe combines the nostalgia of funeral potatoes with a burst of green from broccoli and a crunchy Ritz cracker topping. Perfect for potlucks, family gatherings, or just a cozy night in.

Ingredients:

– 1 (32 oz) bag of hash brown potatoes, thawed
– 2 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
– Ritz crackers (about 20-25 crackers)

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine potatoes, broccoli, cheddar cheese, milk, and butter. Mix until well combined.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Sprinkle Ritz crackers evenly over the top of the potato mixture.
5. Bake for 45-50 minutes or until golden brown.

Cooking Time: 45-50 minutes

Keto Funeral Potatoes with Cauliflower and Heavy Cream

A creamy, comforting twist on the classic potato casserole, perfect for low-carb gatherings. This recipe replaces traditional potatoes with cauliflower and adds a rich, velvety touch from heavy cream.

Ingredients:

– 1 head of cauliflower
– 2 tablespoons butter
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup heavy cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rinse the cauliflower and remove the leaves, stem, and florets.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. In a large skillet, melt butter over medium heat. Add the cauliflower “rice” and cook, stirring occasionally, until tender (about 5-7 minutes).
5. Transfer the cooked cauliflower to a mixing bowl. Stir in cheddar cheese, scallions, salt, and pepper.
6. Pour in the heavy cream and mix until well combined.
7. Transfer the mixture to a baking dish and bake for 25-30 minutes, or until golden brown.

Cooking Time: 25-30 minutes

Herbed Funeral Potatoes with Thyme and Rosemary

A comforting and flavorful side dish that’s perfect for any gathering. This recipe combines the classic funeral potatoes with a fragrant blend of thyme and rosemary, adding depth and aroma to the dish.

Ingredients:

– 1 (16 oz) package frozen hash browns, thawed
– 2 tablespoons unsalted butter, softened
– 1/4 cup chopped fresh thyme
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine hash browns, butter, thyme, and rosemary. Mix until well combined.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Top with shredded cheddar cheese.
5. Bake for 45-50 minutes or until golden brown.

Cooking Time: 45-50 minutes

BBQ Pulled Pork Funeral Potatoes with Colby Jack Cheese

This comforting side dish combines the richness of BBQ pulled pork with the creamy goodness of funeral potatoes and a blend of cheeses. Perfect for a casual gathering or family dinner, this recipe is sure to become a new favorite.

Ingredients:

– 2 cups cooked pulled pork (BBQ style)
– 1 cup frozen hash browns, thawed
– 1 cup Colby Jack cheese, shredded
– 1/2 cup milk
– 2 tablespoons unsalted butter
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine hash browns, pulled pork, Colby Jack cheese, milk, and paprika. Mix well until all ingredients are fully incorporated.
3. Grease a 9×13-inch baking dish with butter.
4. Pour the potato mixture into the prepared baking dish.
5. Bake for 30-35 minutes or until potatoes are tender and top is golden brown.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Cooking Time: 30-35 minutes

Truffle Oil Funeral Potatoes with Wild Mushrooms

Elevate your funeral potatoes game with this decadent Truffle Oil Funeral Potatoes with Wild Mushrooms recipe!

Ingredients:

– 2 cups Yukon gold potatoes, thinly sliced
– 1 cup wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 1/4 cup truffle oil
– 2 tablespoons unsalted butter
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms in butter until tender and fragrant.
3. In a separate pot, boil the sliced potatoes until slightly tender. Drain and set aside.
4. In a greased 9×13-inch baking dish, arrange half of the potatoes in an even layer.
5. Top with the cooked mushrooms, truffle oil, and cheddar cheese. Repeat the layers.
6. Bake for 25-30 minutes or until golden brown. Garnish with fresh thyme leaves.

Cooking Time: 25-30 minutes

Summary

Get ready to elevate your funeral potatoes game with these creamy and cheesy twists! From classic comfort food to bold flavors, we’ve got 20 mouth-watering recipes that are sure to please. Try adding a crunchy cornflake topping, or go bold with spicy jalapeño and pepper jack cheese. Or, if you’re looking for something a little sweeter, our sweet potato funeral potatoes with marshmallow topping is the perfect treat. With options ranging from vegan to keto-friendly, there’s something for everyone in this delicious collection of creamy funeral potatoes recipes.