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Garlic Potato Salad starts with tiny baby potatoes that are roasted until crisp on the outside and fluffy inside. After roasting, the hot potatoes are coated with an abundance of garlicky oil and vinegar before being tossed with plenty of chives and parsley.

When I say that this potato salad is a garlic lover’s dream come true, I’m not exaggerating. I have made this twice already this week and I plan to make it again next week too.

If you’ve known me for long, you know how much I love sharing awesome recipes that come together with a minimum of fuss.

This Garlic Potato Salad is a great example of how simple fresh ingredients can be used to create a memorable meal with just a few minutes time spent in the kitchen.

Here in Phoenix, we’re well into the crazy heat of summer. And once it gets hot outside, there isn’t much I like more than foods that I can pull together early in the morning and either reheat or serve cold or at room temperature whenever we’re ready to eat later in the day.

Potato Salad Recipes

The Garlic Lover’s Potato Salad isn’t your typical mayonnaise potato salad. This potato salad is delicious served hot or at room temperature. There’s no need to keep it cold if it’s left out on the counter for a few hours.

Want a few more irresistible potato salad recipes? Try the Bacon Potato Salad or the Lemon Rosemary Potato Salad.

This Loaded Baked Potato Salad by Melissa’s Southern Style Cooking is a hearty potato salad that your whole family is going to love. And for something a little different, I’m looking forward to trying this Turkish Potato Salad by Give Recipe.

The first time I made this Garlic Potato Salad, I could not stop eating it straight out of the mixing bowl. The potatoes are completely irresistible covered in garlic and so much pepper.

They’re fantastic piping hot from the oven (just try not to burn your mouth!) and they’re every bit as tasty at room temperature. That makes this a heck of a “keeper” recipe for barbecues, picnics, and potlucks all summer long.

I loved these potatoes so much that I came up with a quick and easy way to transform this amazing side dish into a quick and easy dinner for the family.

Saute some kielbasa just long enough to crisp the edges and lightly brown the sausage while the potatoes are roasting. After the potatoes have been tossed with the garlicky dressing, add the hot sausage and serve hot or at room temperature.

Because both versions of this recipe serve nicely at room temperature, this Garlic Potato Salad is an excellent make-ahead meal in the hot summer months, both with and without meat.

I served this potato salad with lemon and herb grilled chicken the first time I made it and my family loved the whole meal.

Potato Salad Recipe
  1. Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp.

  2. Transfer the potatoes to a medium-size bowl. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature.

  3. QUICK AND EASY DINNER OPTION: Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sausage and saute for 5-6 minutes until lightly browned and slightly crisp. Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature.

Garlic Lover’s Potato Salad

Garlicky roasted potatoes are tossed with fresh herbs to create an unforgettable potato salad that can be served warm or at room temperature.

  • ROASTED POTATO INGREDIENTS:
  • 2 pounds tiny baby potatoes (sliced in half)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • SALAD INGREDIENTS:
  • 6 cloves of garlic (minced)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped chives
  • 1/4 cup finely chopped Italian parsley
  1. Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp.
  2. Transfer the potatoes to a medium size bowl. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature.
  3. QUICK AND EASY DINNER OPTION: Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium high heat. Add the sausage and saute for 5-6 minutes until lightly browned and slightly crisp. Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature. Enjoy!

I like to buy the tiniest potatoes I can find for this recipe and simply slice them in half. However, any potato will work. Simply cut the potatoes into 1-inch pieces.

{originally published 6/20/17 – recipe notes and photos updated 7/17/19}

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Tangy, sweet, and lightly spiced Apple Butter is my middle son’s favorite homemade fruit spread and it’s way past time I share it with you.

Several years ago, I started making fruit jams, jellies, butters, and sauces at home and discovered just how simple they are to make and how much better they taste than store-bought.

I used a jar of apple butter in this Spiced Apple Butter Pork Roast a while back and realized that I’d never shared the recipe for the butter itself.

I’ve made a few different versions of apple butter; this one is my favorite. The apple flavor is not overpowered by loads of different spices and it isn’t too sweet for my tastes. 

Crockpot Apple Butter

When made on the stove-top, this takes a considerable amount of time and far more effort. With a crockpot, all the hassle is removed. Simply toss in the ingredients and walk away. 

It really is that easy and it is the only way I make this recipe now.

While it can take up to ten hours to make this slow-cooker apple butter, the vast majority of that time is completely hands-off.

You can get it started in the morning and enjoy the fragrance of simmering apple butter all day long, or put it in the crockpot before you go to bed to wake up to the aroma of cinnamon and apples.

The mouthwatering aroma as the apples simmer is one of my favorite things about making apple butter in a slow cooker.

Can I can this?

If you are new to canning, this is a great place to start. I use a simple boiling water bath for this recipe which requires little more than sterile jars and lids and a pot big enough to fit your jars.

Be sure to follow proper canning procedures for safety and effectiveness. When finished, your canned apple butter will last for months or up to a couple of years with no refrigeration required (until unsealed, of course).

And people LOVE getting homemade gifts. (I know that I sure do! Homemade gifts are my favorite kind of gift.)

Make a big batch of this spread a few times a year so you always have a jar on hand to give as a teacher gift, hostess gift, or to share with a friend “just because.”

How to Use Apple Butter

I’m not exaggerating when I say the uses are countless. Of course, it’s delicious as a spread for toast, muffins, and crackers. Who can resist a peanut butter and apple butter sandwich? Peanut butter and apples are a classic combination that everyone loves.

However, it is also mind-blowingly good in Spiced Apple Butter Pork Chops, as an ingredient in marinade or sauce for chicken, and naturally in all kinds of desserts and baked goods.

Make an everyday quick breakfast more exciting by mixing a generous spoonful into a bowl of oatmeal or yogurt.

If you’re looking for more homemade jam recipes, take a look at my Homemade Peach Jam , Habanero Peach Jam, and Cranberry Pepper Jam. For more slow-cooker, apple-y goodness, look no further than my Stuffed Apples Recipe.

Apple Butter Recipe
  1. Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.
  2. Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking. When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.
  3. Once the apples are pureed, you can adjust the thickness by leaving the apples in the crockpot on LOW and uncovering it. It will slowly thicken that way. Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)
  4. When the mixture has thickened and is finished, transfer it immediately into sterile canning jars.

This apple butter is everything you could want from a homemade preserve and so much more. It is:

  • Packed with tangy, ever-so-slightly spiced goodness 
  • Just the right amount of sweet without being too sugary
  • Full of apple flavor 
  • Easy to make, preserve and store
  • Versatile enough to use in all kinds of both sweet and savory recipes
  • Did I mention EASY?

Once you make this once, I know you’ll want to return to this recipe again and again.

Can I Make A Smaller Batch?

YES! I often make this recipe with just a couple pounds of apples, 1 cup of sugar, 2/3 teaspoon of cinnamon and a pinch of salt. It works beautifully to use up a few apples that are near the end of their deliciousness.

Just transfer the finished smaller batch into a jar and store in the refrigerator.

Apple Butter in the Crock-pot

This apple butter is everything you could want from a homemade preserve and so much more.

  • 6 lbs apples (peeled and roughly chopped, I've used Gala, Fuji and Honeycrisp apples in the past)
  • 3 cups white sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon kosher salt
  1. Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.

  2. Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking. When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.

  3. Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it. It will slowly thicken that way. Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)When the apple butter is finished, transfer it immediately into sterile canning jars.

{originally published on 4/12/12 – recipe notes updated 7/15/19}

The post Crock-Pot Apple Butter appeared first on barefeetinthekitchen.com.

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Almost ten years ago, I made it my mission to find the perfect southern peach cobbler recipe. I tried several that weren’t bad at all, but I wanted a truly perfect one. Peaches are my favorite fruit and peach cobbler rates pretty close to heaven in my book.

This cobbler is filled with fresh juicy peaches and then topped with a generous cinnamon sugar crust that manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

Peach Cobbler

It was a hardship, but we ate a LOT of homemade peach cobblers that summer. I think I played with a new cobbler recipe every week for at least 2 or 3 months.

When I finally found this recipe, I made it several times in a row, before putting a huge star on it and saving it in my recipe binder. While I adore a warm fruit cobbler with cold vanilla ice cream, this cobbler truly stands on its own as well.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you’ll ever need.

I’ve made this recipe countless times and this peach cobbler is simply perfect. I’m updating the recipe I first shared on the blog over 3 years ago with the frequently requested gluten-free substitutions.

To make this peach cobbler gluten free, I substituted the all purpose flour in the original recipe with a combination of brown rice flour, tapioca starch and potato starch

With fresh peaches at my fingertips once again, I can’t get enough of this cobbler. I made peach cobbler twice this past weekend, at our guests’ request, along with several batches of the best and easiest Homemade Ice Cream and it is sure to be made again while the peaches are still in season. Can you have too many fruit cobblers?

In the perfect combination of fresh peach cobbler and homemade ice cream, you’ll want to set aside some cobbler for the most incredible ice cream ever, Peach Cobbler Ice Cream. Or better yet, double the recipe now to make sure you have plenty leftover.

How to Make Peach Cobbler

Peach cobbler from scratch isn’t too difficult to make. Unlike a pie, there’s no finicky crust to roll out or mess with and all it takes is a few steps.

Peach cobbler starts by combining sliced fresh peaches with lemon juice, brown and white sugar, and tapioca starch (or cornstarch) along with cinnamon and nutmeg. While the cobbler filling baked, combine the ingredients for the crust topping.

The crust topping in this recipe is absolutely perfect. In addition to grating cold fresh butter into flour to create the crumb texture I love in cobbler, just a touch of boiling water helps the whole thing attain a crusty texture as it bakes.

A simple cinnamon sugar combination is added to the top of the cobbler crust. This cinnamon sugar topping adds a little crisp to the cobbler that’s so satisfying to bite into.

How To Freeze Peaches for Cobbler

Homemade Peach Cobbler is a classic summer dessert but I love it too much to limit my cobbler consumption to three months of the year.

I try to freeze a few cobblers worth of peaches each year, so we can enjoy this fresh taste of summer year round. To freeze peaches for cobbler, combine the filling ingredients: peaches, sugar, brown sugar, cinnamon, nutmeg, and cornstarch in a gallon size zipclose freezer bag.

Add the lemon juice to the peach mixture and stir to combine. Alternatively, you can seal the bag and shake gently to coat the peaches. Place the bag flat in the freezer. I like to prepare and stack several bags of the cobbler filling in the freezer each peach season.

When you’re ready to bake the cobbler, thaw the peaches in the refrigerator. Pour the peaches and all liquid from the bag into the baking pan. Bake the fruit and proceed with the recipe as written.

This method of freezing the peaches in advance means it’s even easier to have a cobbler fresh from the oven any time a craving for a perfect peach dessert strikes. It’s also a perfect way to use up leftover peaches aside from the standard canning and preserving methods.

How to Store Peach Cobbler

One of my other favorite things about this peach cobbler aside from the delicious flavor and taste is how well it holds up in the fridge. I’ve stored the finished cobbler covered tightly in the fridge for up to three days and found it didn’t get soggy.

Peach Desserts

This Summer Pound Cake with Peaches and Almond Glaze is a showstopper. When this pound cake is in the house, you can bet that I’ll be eating a slice every chance I get.

Baked Peaches and Raspberries with Lemon Curd is a delicious treat when topped with Whipped Cream or served on its own.

How about a pan of these Peach Oatmeal Bars by BakerMama? I bet they’d be even more amazing with a scoop of Honey Roasted Peach Frozen Yogurt on top.

Not in the mood to turn on the oven? Try grilling fresh peaches. The result is a rich, sweet, almost caramelized peach flavor reminiscent of the cobbler filling without any of the effort.

Peach Breakfast Recipes

Craving peaches for breakfast? I’ve got you covered with this Peaches and Cream Oatmeal and the much-loved Peaches and Cream French Toast Casserole.

There aren’t many things I love more than blueberries and peaches, so this Blueberry Peach Bread by Big Bear’s Wife is calling my name. Wouldn’t that bread be great with a cup of coffee in the morning?

And speaking of things that would be great with a cup of coffee, these Almond Peach Scones by Saving Room For Dessert would be divine in the morning or as a late afternoon snack.

That’s not to say that you can’t have Peach Cobbler for breakfast. Because I often do and I highly recommend it.

Cooking Tips for Peach Cobbler

Using a cheese-grater to “grate” cold butter is my favorite hassle-free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. For years, I took the time to peel the peaches and loved the recipe like mad. About a year ago, I stopped peeling the peaches and I’ve never looked back.

Peach skin is soft enough that it almost melts into the peaches as they bake. I can hardly tell a difference and I doubt I’ll ever again peel the peaches for a dessert. Anything that saves me a few minutes of preparation time on my way to enjoying my favorite dessert is a win as far as I’m concerned.

This southern peach cobbler is equally good served with a cold scoop of vanilla ice cream, fresh made Vanilla Bean Whipped Cream or all on its own. My family loves when I bring this dessert out of the kitchen at the end of the meal and it’s also a hit at parties, potlucks and special occasions of all kinds.

Just a warning: if you get a reputation for having fresh peach cobbler in your kitchen you might find that friends start unexpectedly popping over for a bowl full of cobbler and a cup of coffee.

Peach Cobbler Recipe
  1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.

  2. In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.

  3. Bake the peach mixture in the preheated oven for 10 minutes.

  4. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

  5. Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)

  6. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

Can I Freeze Peach Cobbler

The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems.

Combine the peach filling ingredients in a large zip-close bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

The whole cobbler can also be frozen, however, the topping may soften a bit when thawed.

Southern Peach Cobbler

Recipe slightly adapted from and with thanks to Allrecipes.com

Peach Filling
  • 8 medium-size fresh peaches (sliced into thin wedges or bite size chunks – about 9-10 cups)
  • 1 teaspoon fresh lemon juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons arrowroot or cornstarch
Crust Topping
  • 2 cups all-purpose flour *
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons butter (chilled and grated)
  • 1/2 cup boiling water
* Gluten-Free Substitution
  • 1 1/4 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1/3 cup potato starch
Cinnamon Sugar Topping Ingredients
  • 1/3 cup white sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
  2. In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
  3. Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
  4. Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
  5. FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Using a cheese-grater to “grate” cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. For years, I took the time to peel the peaches and loved the recipe like mad. About a year ago, I stopped peeling the peaches and I’ve never looked back. I can hardly tell a difference and I doubt I’ll ever again peel the peaches for a dessert.

{originally posted 5-25-12 – recipe notes and photos updated 7/9/19}

The post Southern Peach Cobbler appeared first on barefeetinthekitchen.com.

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Ground beef seasoned generously with Mexican spices is tossed with black beans and corn to create what we consider the best taco meat recipe – it is perfect for tacos, salads, burritos, quesadillas, and nachos.

This taco meat is also my saving grace every year as we get back in the routine of school and other activities. This is likely to be our lunch and/or our dinner at least once a week.

There are so many ways to serve it that my family never gets bored of having the same dish over and over again. It’s an easy recipe that you can enjoy in tons of different ways making.

Taco Meat

This recipe is so simple that I almost didn’t post it. Then I realized that simple recipes are what most of us need as we try to balance all of our responsibilities while feeding our families. What better to share than the easy recipes I make from day to day?

Taco Meat isn’t just a simple meal starter; it’s also delicious! I’ve had several friends ask for the taco meat recipe after sharing a taco salad with them. So, I’m sharing it here today for easy reference.

How to Make Taco Meat

I’ve been making tacos, salads, and burritos with this combination of ingredients for so long, it’s my go-to dinner when I’m short on time.

Once you learn how to make taco meat, you’ll find yourself relying on it too.

My recipe for the BEST taco meat starts with crumbled ground beef or turkey. Beef is the traditional meat of choice for tacos but ground turkey is just as delicious. I often alternate between the two.

You can use whichever ground meat is available and convenient or try it both ways to find out which one you prefer in this recipe.

After starting to brown the meat in a skillet, sprinkle in your favorite taco seasoning or Mexican spice blend. I use my Homemade Taco Seasoning which includes chili powder, cumin, red pepper flakes, oregano, garlic powder, onion powder and a dash of cayenne pepper.

To make this recipe even easier, you can mix together a big batch of taco seasoning in advance. Keep it in a mason jar in your spice cabinet so you’re ready to make tasty tacos at a moment’s notice. 

Once the meat is nice and browned, add a can of black beans and a can of corn and cook everything together until it’s all warmed up. Then you’re ready to scoop the meat into tacos, layer it on taco salad, stuff it into burritos or roll it in enchiladas.

There’s no limit to the number of delicious ways to enjoy this taco meat!

Leftovers keep well in the fridge for a couple of days and this meat freezes beautifully too.

I keep this taco meat in the freezer pretty much all the time, portioned into 1/2 cup servings. I can have lunch or dinner on the table with only a few minute’s time to warm the taco meat from the freezer.

The kids often use the pre-cooked taco meat to make Nachos for lunch.

This recipe is a basic foundation that’s delicious just as written or with whatever variations, add-ins or modifications you like. Feel free to play around with adding different veggies or spices.

I sometimes toss chopped onions in with the ground beef while it’s browning. Chopped roasted green chiles are another great add-in, especially if you like spice. Simply add them along with the beans and corn.

A handful of spinach tossed into the meat at the end of cooking is a fantastic way to get some more greens into your meal. This Beef, Black Bean, and Spinach Taco Meat is kid-approved as well!

Best Taco Recipe

This Taco Meat Recipe is really the only one you need to cook some of the best tacos you’ve ever had. It tastes great in flour tortillas, corn tortillas, and crispy taco shells.

You can top this meat with whatever taco toppings and fillings your family enjoys. You can’t go wrong with a little shredded cheese, lettuce, chopped tomatoes, and salsa. Pico de Gallo, a simple homemade Mexican salsa, is another must-try topping for this taco meat.

Sour cream, Spicy Guacamole and some finely chopped cilantro are also delicious toppings.

Have you ever had tacos the way they’re served in many parts of Mexico? Spiced meat is placed on an open face corn tortilla and served with an array of garnishes on the side, including chopped raw onion, fresh lime wedges, cilantro and plenty of varieties of salsa so that you can customize each taco to your liking.

One of my favorite taco meat meals is a big bowl of Taco Salad. (This Bacon and Egg Taco Salad is pretty amazing, but for a lightning fast dinner, nothing beats swapping those two ingredients for a pan of this easy taco meat!)

It’s so satisfying to dig into a gigantic salad of spiced meat, veggies, cheese, and tortilla chips and a super fast and easy meal, especially if the meat is already made.

This Carnitas Salad is another awesome salad where you can simply swap in this spicy ground beef mixture for a FAST dinner that everyone will love.

My friend Rebecca takes her taco salad game seriously and makes this beautiful Layered Chopped Taco Salad. This meat is perfect to layer with chopped vegetables and corn chips.

A Taco Bowl is another fun idea for a quick dinner. It’s just like what it sounds: all the fillings of a taco served in a big bowl instead of inside shells or tortillas.

This taco meat is incredible in a bowl on top of Spanish Rice or Cilantro Lime Rice. I recommend skipping the fork altogether and scooping up the contents with tortilla chips!

Meal planning tip: Serve tacos for dinner one night and plan to use the leftovers in taco salads or taco bowls for lunch the next day. 

Do you love tacos as much as my family? Be sure to also give Red Chile Chicken and and Black Bean Tacos and Pulled Pork Tacos a try for something a little different. My Carnitas Street Tacos recipe is another one that gets a lot of play in this house that I know you’ll enjoy.

Looking for more fast dinner ideas? Check out this {10-Minute} Pasta, or these Sweet Chipotle Chicken Bites, or this recipe for Sloppy Joe Baked Sweet Potatoes and this recipe for {20-Minute} Kielbasa Cabbage Skillet.

Kitchen Tip: I use this skillet and this spatula to cook this recipe.

Taco Meat Recipe
  1. In a large, deep-sided skillet, cook and crumble the ground beef, sprinkling with the spices as it begins to brown.
  2. Drain any excess grease and add the beans and corn. Stir to combine.
  3. Continue cooking for 1-2 minutes, just to warm everything.
  4. Taste and adjust spices as needed.
  5. Serve immediately or let cool and portion into freezer safe containers.

The Best Taco Meat

Ground beef seasoned generously with Mexican spices is tossed with black beans and corn to create a versatile “taco meat” that is perfect for tacos, salads, burritos, quesadillas, and nachos.

  • 2 pounds ground beef or ground turkey
  • 1/3 cup Mexican Spice Mix (or taco seasoning)
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained)
  • kosher salt (only as needed)
  • freshly ground black pepper (only as needed)
  • Optional add-ins:
  • 1/2 cup diced onion (sauteed with the beef)
  • 4-7 ounces chopped roasted green chile (added with the beans and corn)
  • 1 cup chopped baby spinach (tossed in at the end just to wilt)
  1. Cook and crumble the ground beef, sprinkling with the spices as it begins to crumble, Drain any excess grease and add the beans and corn. Stir to combine. Continue cooking for 1-2 minutes, just to warm everything. Taste and adjust spices as needed. Serve immediately or let cool and portion into freezer safe containers. Enjoy!

Don’t hesitate to add more spices, if needed. The key to all the flavor in this taco meat is the generous amount of Mexican spices.

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Today I’m sharing one of my families favorite breakfasts, this irresistible Nutty Raisin Oatmeal – a recipe that your family is sure to love too.

This hearty stove-top oats recipe is filled with chewy raisins, crunchy nuts, brown sugar, and butter shows up on our breakfast table at least a couple days each month – if not more often than that.

My family’s love of oatmeal is a well-documented thing. You can check out the 40+ oatmeal recipes on this website for proof of that.

As I wrote this post, I checked the recipe index for this site and realized that I’ve posted a half dozen different oatmeal recipes just over the past year.

Baked, Slow Cooked, Soaked, and in the Crockpot are just a few of the ways that we love to eat oatmeal.

This is the perfect recipe to teach you how easy it is if you’re new to the stovetop method of cooking oatmeal. It requires hardly any more effort than the instant kind and tastes far and away better than anything that comes from a packet.

To make oatmeal from scratch, simply bring rolled oats, water and a pinch of salt to a boil in a saucepan covered with a lid. Simmer the oats until the water is fully absorbed and the oatmeal has reached your desired consistency.

This whole recipe will only take a few minutes. Keep in mind that if you want a chewier texture, you should cook your oats for less time. If you prefer a creamier texture, continue cooking your oats a while longer.

Old Fashioned Oats vs Steel Cut Oats

The oats in this, and many of my favorite stovetop oatmeal recipes, call for rolled oats. Rolled oats are sometimes called old-fashioned oats and take just minutes to cook unlike steel cut oats (sometimes called Scottish Oats).

Steel cut oats take a bit longer to cook (up to 30 minutes), so be sure to use plain old rolled oats when following this recipe.

While they don’t cook as quickly as other breakfast recipes, steel cut oatmeal recipes are definitely worth making. I love steel cut oats in Baked Pumpkin Spice Steel Cut Oatmeal and Peach Oatmeal with Cranberries and Almonds.

To have steel cut oats ready to go by the time you wake up, give this Overnight Steel Cut Oat Recipe a try, too.

Oatmeal Add Ins

Traditional stove top oatmeal is still the most frequently served hot breakfast in my home. One of the reasons we love it so much is that it’s so easy to take the same basic recipe and make it taste wildly different depending on what you add in.

A while back, I started adding nuts to our usual bowls of oatmeal with raisins. The nuts add a soft bit of crunch with the creamy oats and the chewy raisins.

Adding a favorite sweetener is a big part of creating a delicious bowl of warm oatmeal that everyone will enjoy. In this and many of my oatmeal recipes, brown sugar is my go-to ingredient. Maple syrup, honey or agave nectar are also wonderful sweeteners.

Spices like cinnamon and nutmeg can add an excellent note of flavor to a plain bowl of oats. This recipe has plenty of natural flavor from the nuts and raisins so I don’t usually feel the need to add any additional spices but I use them often in recipes like Apple Cinnamon Oatmeal and Carrot Cake Oatmeal.

Just about any fruit and nut combination has made its way into a bowl of oats at our breakfast table at one time or another. Sliced bananas and blueberries, pears and peaches, raspberries and apricots, all can turn a simple bowl of oats into a special treat. Dried fruits like the raisins in this recipe are always a hit as well.

Oatmeal Recipes

Oatmeal recipes can be simple, featuring just a touch of your favorite sweetener and fruit, or full of every favorite add-in like in my Holiday Oatmeal that includes all sorts of dried fruit, fresh apples, nuts, and spices.

Some of us have even been known to turn our breakfast into dessert, like in this Chocolate Breakfast Oatmeal.

A pat of butter on top of a bowl of creamy warm oats just before serving is a marvelous addition. The taste of warm butter melting on top of creamy oats and sweet raisins is hard to beat first thing in the morning!

Nutty Raisin Oatmeal Recipe
  1. Place the oats, salt, and water in a small saucepan. Cover with lid and bring to a boil over medium-high heat.
  2. Immediately uncover, stir and reduce heat to the lowest setting. Let it simmer just until the water is absorbed and the oats are as creamy or chewy as you like.
  3. Stir in the nuts and raisins and scoop into bowls. Stir in the sweetener of your choice, butter, and a splash of milk if desired. Serve immediately.

Nutty Raisin Oatmeal

  • 2 cups old fashioned oats
  • 3 1/2 cups water
  • 1/2 cup raisins (I used half golden and regular raisins)
  • 1/4 cup chopped walnuts or pecans
  • tiny pinch of salt
  • brown sugar (honey or maple syrup, to taste)
  • butter (as desired)
  • splash of milk (as desired)
  1. Place the oats, salt and water in a small saucepan. Cover with lid and bring to a boil over medium high heat.  Immediately uncover, stir and reduce heat to lowest setting. Let it simmer just until the water is absorbed and the oats are as creamy or chewy as you like. This should only take a few minutes. Stir in the nuts and raisins and scoop into bowls. Stir in the sweetener of your choice and butter if desired. Add a splash of milk, if desired and serve immediately. Enjoy!

{originally published 5/17/12 – recipe notes and photos updated 7/1/19}

The post Nutty Raisin Oatmeal {a.k.a. how to cook perfect oatmeal every single time} appeared first on barefeetinthekitchen.com.

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A classic blondie recipe is the dessert that everyone needs to have in their back pocket. This is the handheld treat that you’ll be making all summer long.

When you combine the texture of a brownie with the deep flavors of the ultimate chocolate chip cookie, you get these Dark Chocolate Walnut Blondies, a rich and chewy treat that everyone loves.

I shared a peek at these blondies on Instagram this week and several of you messaged me asking for the recipe before the 4th of July. Blondies are perfect for potlucks and barbecues, I’ll probably be making a batch again for our barbecue later this week too!

The blondie recipe I’m sharing with you today is the ideal no-fuss dessert. With morsels of dark chocolate and crunchy walnuts in each bite, these treats are sure to impress. The tiny touch of cinnamon in the batter adds a nice hint of flavor that works well with the nuts, chocolate, and vanilla. 

With only 6 main ingredients, you can stir this recipe together in minutes with just a bowl and a spoon. Toss in a few handfuls of your favorite add-ins and you’ll have these bars ready for the oven before it preheats.

I love blondies for so many reasons. It’s easy to feed a crowd. Everyone likes them. You can multiply the recipe for however many servings you need. With the flavor and irresistibleness of cookies, baked all at once in a cake pan, what’s not to love about this easy dessert?

What are blondies?

If your favorite chocolate chip cookie met a brownie and decided to combine their awesomeness in one dessert, the result would be a recipe for Blondies!

Blondies are similar to brownies but without chocolate in the batter. Instead of cocoa powder, blondies use plenty of vanilla and brown sugar for a rich, sweet flavor and chewy texture.

Chocolate fans rest assured that blondies can still deliver your chocolate fix. Like chocolate chip cookies, you can mix just about any add-ins you like into the batter.

In this recipe, I used dark chocolate chips and nuts for a chocolate chip cookie inspired blondie. The melted butter in this blondie recipe helps the outside of the bars get just slightly crisp while the inside stays chewy and fudgy.

Blondie Recipes

The Dark Chocolate Walnut Blondies I’m sharing today are just one of the many blondies recipes I’ve made and loved over the years. Classic Chocolate Chip Blondies are the bars I rely on when I need a delicious dessert that’s easy to make and serve and I’m sure everyone will enjoy.

Pecan Praline Blondies are buttery sweet treats that bring me back to eating pralines and cream ice cream with my grandpa as a child. They’re especially good served with a scoop of vanilla ice cream! 

Looking for a way to use an abundance of biscoff spread I had in my kitchen, I created Biscoff Chocolate Chip Pecan Blondies a few years ago. If you’ve never had Biscoff cookie butter, it’s a spread made out of biscoff cookies that’s absolutely heavenly baked into a blondie.

For a non-biscoff version that can also be made gluten free, try these straightforward (but no less amazing) Chocolate Chip Pecan Blondies. If you haven’t gathered by now, I quite enjoy the crunch and flavor that pecans add to blondies.

And you can never go wrong with White Chocolate Macadamia Nut Blondies or these out-of-this-world Dark Chocolate Coconut Blondies.

Carrot cake fans should be sure to give A Southern Plate’s  Carrot Cake Blondies a try as well. For a festive party treat, these Fireworks Blondies from Crazy for Crust look like they’d be perfect, especially for your Fourth of July gatherings.

Honestly, I’ve rarely met a blondie I didn’t like. I often make blondies for family camping trips and travel because I can make them ahead of time and easily transport them. These blondies keep well stored in an airtight container after they’ve cooled and been sliced.

Gluten Free Blondies

Blondies are easy to make gluten-free, too. I’ve made blondies both with and without wheat flour and had good results both ways.

For a gluten-free substitute to the all-purpose flour in the standard recipe, I used a combination of brown rice flour, tapioca starch and potato starch in this recipe. There’s no reason why you shouldn’t be able to enjoy a delicious blondie, even if you’re avoiding gluten.

Dark Chocolate Walnut Blondie Recipe
  1. Preheat oven to 350 degrees. Line an 8-inch pan with parchment paper or line with foil and grease the foil very well.
  2. In a large bowl, stir together the butter and sugar until smooth. Add the egg and vanilla and stir to combine. Stir in the flour, salt, and cinnamon just until combined. Stir in the chocolate chips and walnuts.
  3. Scoop the batter into the prepared pan and spread to the sides. Bake 25-28 minutes until an inserted toothpick has moist crumbs. The blondies should be slightly browned along the edges.
  4. Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and set on a wire rack to finish cooling before slicing and storing in an airtight container.

Dark Chocolate Walnut Blondies

Chewy Blondies filled with melting dark chocolate and plenty of walnuts

  • 1/2 cup melted butter
  • 1 cup light brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup flour * (see below for gluten free alternative)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup dark chocolate chips
  • 1/2 cup walnuts, chopped
  1. Preheat oven to 350 degrees. Line an 8-inch pan with parchment paper or line with foil and grease the foil very well. In a large bowl, stir together the butter and sugar until smooth.

  2. Add the egg and vanilla and stir to combine. Stir in the flour, salt, and cinnamon just until combined. Stir in the chocolate chips and walnuts.

  3. Scoop the batter into the prepared pan and spread to the sides. Bake 25-28 minutes until an inserted toothpick has moist crumbs. The blondies should be slightly browned along the edges.

  4. Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and set on a wire rack to finish cooling before slicing and storing in an airtight container. Enjoy!

* Gluten-Free Alternative:
2/3 cup brown rice flour
4 tablespoons tapioca flour
3 tablespoons potato starch

The post Dark Chocolate Walnut Blondies appeared first on barefeetinthekitchen.com.

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Apple Pie Baked Oatmeal is filled with soft apple slices, a sprinkling of brown sugar and spices, and oats cooked until tender.

As you know, we love Apple Cinnamon Oatmeal and it has been one of my personal favorites for years. But when my boys requested oatmeal for the third time in a week, I decided to make something new.

Apple Pie Baked Oatmeal is a warm, comforting way to start the day, especially paired with a hot cup of fresh-brewed coffee, tea or Cafe Con Leche. The aroma the oatmeal created in my house as it baked was absolutely heavenly.

It’s so satisfying to eat a slice of baked oatmeal and makes a nice change from a regular bowl of oatmeal. It’s hearty enough to be breakfast all on its own but is also a welcome addition to any big weekend brunch spread.

I’ve never met a baked oatmeal I didn’t like and Apple Pie Baked Oatmeal is no different.

Baked Apple Oatmeal

Baked Oatmeal is one of our all-time favorite breakfasts in this household. Baked oatmeal with apples? That’s a home run.

Apple slices are folded into the oats to bake along with all the other ingredients. I love the way the apples release their juices into the oatmeal as they bake, adding delicious flavor to every bite.

In this recipe, I added applesauce to the oat mixture instead of my usual oil. The applesauce provided the same level of moisture while taking the “apple-y” taste to the next level. It was a complete success.

Apple Pie Oatmeal

Fall is the ideal time to serve and eat baked oatmeal, especially when it involves spicy cinnamon and apples. Apple Pie Oatmeal is so good all on its own but can also be served with a dollop of whipped cream (or even vanilla ice cream!).

We’ve made lots of autumn inspired oatmeal recipes over the years, like Pumpkin Pie Oatmeal, Pumpkin Spice Baked Oatmeal, and Cinnamon Spice Soaked & Baked Oatmeal. 

While we love it in the cooler months, baked oatmeal is a welcome breakfast any time of year. Give Summer Berries Baked Oatmeal a try when you have fresh berries in supply and Pineapple and Coconut Baked Oatmeal when you’re craving tropical flavors.

Are you looking for more breakfast ideas? Check out all of our Top Oatmeal Recipes!

Do you know anyone who just can’t get enough apple pie? This Warm Apple Pie Bread and this Cheesecake Apple Pie look like other fabulous takes on the traditional apple pie.

Tips for Baked Oatmeal

Baked oatmeal will hold its shape in slices if you allow it to cool for a few minutes before slicing and serving warm.

If you prefer to serve straight out of the oven, it can also be scooped out of the dish and crumbled into each bowl. Remember to adjust the time as needed, depending on the size pan you use. Suggested times are included below.

Can You Freeze Oatmeal?

Yes, baked oatmeal freezes beautifully. I often make a few pans of baked oatmeal at once so I have leftovers to pop in the freezer. 

To freeze this oatmeal or any other baked oatmeal recipe, first let the oatmeal cool completely. Then cut or scoop baked oatmeal into your desired portions.

Store the oatmeal in airtight freezer bags or containers. I like to store in single servings so that my husband, kids and I can warm up a bowl of baked oatmeal whenever we want.

 Reheat in the microwave with a tablespoon of water. Having baked oatmeal in the freezer is always helpful for those busy mornings when you need to serve a hearty breakfast but don’t have time to cook.

Check out all of our Oatmeal Recipes!

Apple Pie Baked Oatmeal Recipe
  1. Preheat the oven to 350 degrees. Grease your baking dish very well with butter.

  2. Combine all the dry ingredients in a large mixing bowl. Then add the eggs, applesauce, and milk, stirring after each addition. Fold in the apple slices.

  3. Pour the oatmeal mixture into your baking dish or dishes. Bake a 7×9 pan for about 30 minutes, muffin cups for 20 minutes, deeper ramekins (like the one pictured above) will take about 35 minutes to cook.

  4. The oatmeal is finished baking when an inserted knife comes out with moist oatmeal crumbs. Let cool for just a few minutes before serving warm. Enjoy!

Apple Pie Baked Oatmeal

  • 3 cups old fashioned oats
  • 1/2 cup light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1 cup applesauce (this Brown Sugar Cinnamon Applesauce would be perfect with this)
  • 1/2 cup milk
  • 2 medium apples (peeled, cored and sliced thin)
  1. Preheat the oven to 350 degrees. Grease your baking dish very well with butter. Combine all the dry ingredients in a large mixing bowl. Then add the eggs, applesauce and milk, stirring after each addition. Fold in the apple slices.
  2. Pour the oatmeal mixture into your baking dish or dishes. Bake a 7×9 pan for about 30 minutes, muffin cups for 20 minutes, deeper ramekins (like the one pictured above) will take about 35 minutes to cook. The oatmeal is finished baking when an inserted knife comes out with moist oatmeal crumbs. Let cool for just a few minutes before serving warm. Enjoy!
  3. FREEZER
  4. MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store
  5. the oatmeal in airtight freezer bags or containers. Reheat in the microwave
  6. with a tablespoon of water.

{originally published 12/17/12 – recipe notes and photos updated 6/19/19}

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Chicken tender enough to slice with a fork, salty Black Forest ham and the mild melting flavors of Havarti or Swiss cheese makes Chicken Cordon Bleu one of our favorite dinners.

Just as appropriate for a family dinner night as it is for a fancier meal to serve company, this recipe will do right by you every time.

This recipe is one of my favorite ways to prepare chicken, and by now you should know that I have a LOT of delicious ways to cook chicken. Still, there’s something about Chicken Cordon Bleu that’s particularly enjoyable to cook, serve and eat that keeps me coming back.

I’ve made numerous versions of Cordon Bleu in the past, including Green Chile Chicken Cordon Bleu and the Chicken Cordon Bleu Eggrolls I made last month. However, sometimes only the classic dish can satisfy a cordon bleu craving. Each and every time I make this meal, it’s always a success.

I originally shared this recipe here on the website 7 years ago. As many times as I’ve made it over the years, it’s one of those meals that I always want to dive right into and eat and I’m rarely patient enough to snap new photos first. It was very much in need of new photos, so here it is at last!

If you’re not familiar with Chicken Cordon Bleu, it’s a baked chicken dish with ham cheese rolled inside each piece of chicken. I like to brown my chicken stovetop then finish cooking it in the oven.

In French,  cordon bleu means “blue ribbon.” The name given to this dish was meant to indicate its high quality and superiority. While anything with a French name sounds fancy (to my ears anyway) and the dish certainly tastes impressive, it’s not as complicated as you might think to make Chicken Cordon Bleu at home.

After dividing chicken breasts into filets and pounding them thin, you roll each piece with a slice of ham and cheese. I prefer Havarti cheese in this recipe myself but Swiss cheese is also delicious.

Once rolled, each filet gets coated in a light breading of flour, paprika, salt, and pepper and browned in butter on the stove top. This is an important step for adding flavor and crisping the outside of the chicken.

After each chicken bundle has browned, all of them go in the oven until they’re cooked through. For me, this usually takes about 10 minutes. It may take slightly longer or slightly less depending on your oven and how thin you pound the chicken.

While the dish is baking, you prepare the white sauce to pour over the finished chicken before serving.

Each bite of this chicken is crisp on the outside, tender and juicy on the inside, loaded with the savory flavors of ham and cheese. The sauce ladled on top adds moisture and creaminess to the tender chicken.

Chicken Cordon Bleu Sauce

I enjoyed the light cream sauce I served with Chicken Cordon Bleu for years. It tasted good and I never had any complaints. After years of making the same recipe though, I was in the mood for a change.

I wanted to make a new sauce to go with the chicken and after some searching found a simple white wine sauce on allrecipes.com. I’ve adapted it slightly and we really love the combination of the chicken, ham and cheese along with the lightly flavored wine sauce.

Not a fan of cooking with wine? Just sub chicken broth for the wine listed in this recipe. It will work nicely that way as well.

The wine sauce is extremely easy to prepare while the chicken finishes baking in the oven. Cornstarch is whisked with cream then added to a warm base of chicken bouillon and dry white wine to make the whole thing thick and creamy.

Pouring the warm sauce over the top of the chicken just before serving makes the dish look a little fancier, I think. No one will be able to wait to dig in and taste it!

You’re also welcome to make Chicken Cordon Bleu without any sauce at all. Served both with and without the wine sauce, this chicken dish has been enjoyed by every person to whom I’ve ever served it.

This meal is fantastic served with a side of Roasted Broccoli, Baby Red Potatoes or just about any simple side dish. The cordon bleu flavors are prominent enough to stand on their own so there’s no need to get too elaborate with the sides.

Oh! And here’s a tip for some extra deliciousness. You might wind up with more sauce than you “need” for the chicken. It’s delicious drizzled over vegetables or served on the side for some extra dippable goodness.

Are you ready to make one of my favorite chicken recipes? I can’t wait to hear how you like it!

If you’re looking for more ways to enjoy Chicken Cordon Bleu check out these Chicken Cordon Bleu Crescent Rolls  or Chicken Cordon Bleu Panini! There’s no way to enjoy Chicken Cordon Bleu that I haven’t loved.

Chicken Cordon Bleu Recipe
  1. Prep the four chicken breasts by rinsing them, trimming any fat and then slicing lengthwise to create 8 uniform chicken fillets. Place two breasts in a gallon size zip-close bag and use a meat mallet to pound them to a uniform thickness of approximately 1/4″.
  2. Place a slice of ham on the chicken and then a slice of cheese over the ham. Roll the chicken to create bundles and then secure with toothpicks or kitchen twine. Mix the flour, paprika, salt, and pepper in a small bowl and then use the flour mixture to coat the chicken bundles on all sides.
  3. Preheat the oven to 350. While the oven is heating, heat half the butter in a large skillet over medium-high heat. Cook four chicken bundles at a time, turning as needed until the chicken is browned on all sides. Remove browned chicken to an oven-proof baking dish and set aside.
  4. Add the remaining butter to the skillet. Cook the rest of the chicken and then transfer it to the baking dish. Bake until the chicken is cooked through and no longer pink. Be careful not to overcook it. This took about 10 minutes for me. When the chicken is finished in the oven, tent with foil and set aside until ready to eat.
  5. In a small saucepan, over medium heat, warm the wine and the chicken base. Whisk to combine. In a small cup, whisk the cornstarch into the cream until smooth. Drizzle the cream into the saucepan very slowly, whisking until combined. Continue cooking over medium heat, stirring the mixture until it thickens. Pour the cream sauce over the chicken when ready to serve.

Chicken Cordon Bleu with a Creamy Wine Sauce

Chicken tender enough to slice with a fork, salty Black Forest ham and the mild melting flavors of Havarti cheese makes Chicken Cordon Bleu with a Creamy Wine Sauce the perfect dinner for a family night or for a fancier company meal.

  • CHICKEN Ingredients:
  • 4 boneless skinless chicken breasts (sliced thin to create 8 fillets (directions are below))
  • 4 ounces black forest ham (about 4 large slices cut in half (they should be about the same size as the flattened chicken breasts))
  • 4 ounces Havarti or Swiss cheese (about 4 large slices cut in half (they should be about the same size as the flattened chicken breasts))
  • 1/4 cup AP flour (I used a combination of brown rice flour and tapioca starch this time and that worked great as well)
  • 1 teaspoon paprika
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 4-6 tablespoons butter
  • SAUCE Ingredients:
  • 3/4 cup white wine ((or chicken broth for an alcohol free alternative))
  • 1 1/4 teaspoon chicken base ((I used Better Than Bouillon base))
  • 1 1/4 cup heavy cream
  • 1 tablespoon cornstarch
  • dash of paprika
  1. Prepare the four chicken breasts by rinsing them, trimming any fat and then slicing lengthwise to create 8 uniform chicken fillets. Place two breasts in a gallon size ziploc bag and use a meat mallet to pound them to a uniform thickness of approximately 1/4".

  2. Place a slice of ham on the chicken and then a slice of cheese over the ham. Roll the chicken to create bundles and then secure with toothpicks or kitchen twine. Mix the flour, paprika, salt and pepper in a small bowl and then use the flour mixture to coat the chicken bundles on all sides.
  3. Preheat the oven to 350. While the oven is heating, heat half the butter in a large skillet over medium high heat. Cook four chicken bundles at a time, turning as needed, until the chicken is browned on all sides. Remove browned chicken to an oven-proof baking dish and set aside.

  4. Add the remaining butter to the skillet. Cook the rest of the chicken and then transfer it to the baking dish. Bake until the chicken is cooked through and no longer pink. Be careful not to overcook it. This took about 10 minutes for me. When the chicken is finished in the oven, tent with foil and set aside until ready to eat.

  5. In a small saucepan, over medium heat, warm the wine and the chicken base. Whisk to combine. In a small cup, whisk the cornstarch into the cream until smooth. Drizzle the cream into the saucepan very slowly, whisking until combined. Continue cooking over medium heat, stirring the mixture until it thickens. Pour the cream sauce over the chicken when ready to serve. Enjoy!

{originally published 4/30/12 – recipe notes and photos updated 6/24/19}

The post Chicken Cordon Bleu with Creamy White Sauce appeared first on barefeetinthekitchen.com.

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Crunchy, cheesy, slightly spicy, Frito Pie is a classic Southwestern dish that is both a super fun party food and a superbly easy dinner for any night of the week.

Can we go ahead and call this the summer of Fritos? You’ll almost always find corn chips in our pantry. I use them for toppings my salads all year long. But right now? We’re taking Frito consumption to new levels.

Have you tried the Spicy Frito Salad with Chicken? the Bacon and Egg Taco Salad? the Easiest Chili You’ll Ever Make? and last but definitely not least, please promise me you’ll try Frito Pie Huevos Rancheros. This is what breakfast dreams are made of.

(FYI Frito Lay, I’ll happily be your spokesperson for the awesomeness of the corn chip. That really should be a thing.) Frito recipes are life these days.

Frito Pie

I have no idea why this is called a “pie”- it’s much more similar to a casserole or a layered dip you eat with a fork. I’ve eaten Frito Pie that was baked in the oven and also individual Frito Pies that are assembled and served on the fly.

However you choose to assemble it, this is one of my favorite ways to enjoy a homemade chili.

Frito Pie is a camping food for my family every summer and the beauty of it is that it can be prepped ahead of time and then assembled when you’re ready to eat. Eating a favorite snack food as part of dinner always feels extra fun so I make sure to incorporate Frito Pie into our meal rotation when we’re not camping, too!

This meal is so EASY – just layer the following: Fritos, Chili, Cheese, Tomato and Green Onions! (I never turn down an extra sprinkling of Fritos on top too.)

Walking Tacos

What are Walking Tacos? This variation on Frito Pie is served right in mini Frito bags so you can eat your Frito Pie on the go. It’s popular at fairs and festivals and can be made with chili or more traditional “taco” fillings like spiced ground beef, lettuce, and tomato.

Walking Tacos make great camping or outdoor food because you can make the fillings in advance, bring a few mini bags of Fritos and have a meal ready in an instant. Plus there are no extra bowls or dishes to carry around making it easy as (Frito) pie.

Another thing I love about this recipe is how easy it is to tweak it to suit different tastes or dietary needs.

When served in “Walking Taco” style, everyone can customize exactly how much of every ingredient they want in their Frito Pie. Cheese lovers can pile it on the shredded goodness while the lactose intolerant among you can omit it entirely.

Some prefer a chili-heavy pie with just a smattering of Fritos on top for crunch while others make a pie that’s more chip than chili. I like a balance of both along with plenty of cheese.

Even when you’re not serving Frito Pie in individual sized serving bags, you can make the dish similarly customizable by setting up all of the ingredients in a DIY “bar” and letting everyone assemble their own bowls.

Set out the chili, corn chips, shredded cheese, and your other favorite toppings and have fun.

This recipe is easy to make vegetarian by using a vegetarian chili, too!

I’ve seen walking tacos served with small bags of tortilla chips and Doritos too, but Fritos are my personal favorite. Whether you call it “Frito Pie” or “Walking Tacos”, this recipe is sure to be a hit.

Frito Recipes

It’s probably obvious by now that corn chips and I have a good thing going. I love them here, of course, and also just straight out of the bag as a snack food.

One of my favorite ways to use Fritos is as a salad topping, but there really are so many more ways you can enjoy them beyond salads and snacking.

Speaking of snacking though, this Frito Snack Mix looks right up my alley and I’m looking forward to giving it a try next time I want to mix up my snacking routine.

If you like Frito Pie, you might also enjoy 30 Minute Chicken Enchiladas, this Enchilada Party Dip, and these Scrambled Egg and Sausage Breakfast Enchiladas.

Frito Pie Recipe

Feel free to experiment with different chili recipes as the base for this recipe. Hearty tomato-based chilis with ground beef or turkey work best, in my opinion. (We LOVE Five Bean Steak and Sausage Chili for this!)

Avoid using soupy chilis or white chili for Frito Pie or Walking Tacos. The consistency just won’t be quite right and nobody likes soggy corn chips!

How To Make A Frito Pie
  1. Divide the corn chips between bowls or plates.
  2. Scoop the chili on top of chips.
  3. Sprinkle each serving generously with cheese.
  4. Top with tomatoes and onions.
  5. Serve immediately.

The recipe amounts provided in the recipe below will feed approximately four people. However, this is a “recipe” that easily feeds a crowd.

I typically make a big pot of chili and then set out all the other ingredients alongside the chili. Everyone builds their own meal with however much of each ingredient that they would like.

Frito Pie

Crunchy, cheesy, and wonderfully hearty, Frito Pie is a classic that everyone loves!

  • 2 cups Fritos corn chips
  • 3 cups hearty chili
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced green onions
  1. Divide the corn chips between four bowls or plates. Scoop the chili on top of chips. Sprinkle each serving generously with cheese. Top with tomatoes and onions. Serve immediately and enjoy!

The recipe amounts provided will feed approximately four people. However, this is a “recipe” that easily feeds a crowd. I typically make a big pot of chili and then set out all the other ingredients alongside the chili.

Everyone builds their own “Frito Pie” with however much of each ingredient that they would like.

The post Frito Pie {a.k.a. Walking Tacos} appeared first on barefeetinthekitchen.com.

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With more chopped vegetables, bacon, egg, and cheese than there is lettuce in the salad, this Bacon and Egg Taco Salad is my favorite kind of salad.

I love it when a salad is so fully loaded that each bite results in loads of great flavor with just enough crunchy lettuce to tie it all together.

Several years ago, while we were up at the cabin, I was craving a taco salad and this recipe is the result of a rummage through the refrigerator over the weekend.

What is Taco Salad?

If you’re not familiar with taco salad, let me introduce you to your new favorite lunch. The best taco salads are basically all the best parts of your favorite tacos, served with lettuce and other vegetables in a bowl, usually tossed with tortilla chips or corn chips.

We often make a traditional taco salad by layering the Best Ever Taco Meat over a giant garden salad and topping it will cheese, chips, and this Spicy Ranch Dressing.

Some taco salads are served in a tortilla bowl, a crispy corn tortilla shell to hold all your salad fixings. We typically serve ours with corn chips (hi, Fritos, I love you) or tortilla chips on top.

Tacos salads are so easy to throw together and a fantastic way to use up leftover fillings from a taco night. They’re also the perfect way to satisfy a taco craving while getting a few extra veggies into your meal.

Best Taco Salad

As it turns out, this combination of bacon, eggs, and chipotle flavors resulted in one of the very best taco salads I’ve ever made.

I love the slight heat from the chipotle sauce and the bits of egg and bacon make it just unusual enough to make me smile. The whole family enjoyed this for lunch and my non-spice loving son declared it great even without the dressing.

Bacon and Egg Taco Salad is delicious with and without the Chipotle Garlic Sauce, if you want something with a little less heat. Ranch dressing also works beautifully.

Most of the time, I wind up just adding the liquid from a can of chipotle peppers in adobo sauce or mincing a pepper or two and adding that to the ranch dressing we always have in the refrigerator.

The best taco salads combine everything I love about tacos in one bowl. Plenty of meat and cheese goes into this taco salad recipe and a good amount of veggies, too. 

Most taco salads are the standard (and delicious!) combination I mentioned earlier of ground beef, cheese, sour cream, and lettuce. As much as I like a classic ground beef taco salad, I also enjoy branching out from the norm.

I’ve made Chicken and Bean Taco Salad many times and it’s always a hit. With Bacon and Egg Taco Salad I’m getting a little farther away from the norm but the results are just as tasty.

I liked that this salad stayed true to the form of a taco salad but put a breakfast-y spin on it for something a little different. It’s always fun to have “breakfast food” for lunch or dinner, too.

As an aside, if you’re not eating tacos for breakfast now and then, you’re seriously missing out! Bacon and Egg Breakfast Tacos are always a hit in my house and I’m excited I found a way to eat them for more than just breakfast.

Bacon and Egg Taco Salad

You might have gathered that I love cooking with bacon and I especially love adding bacon to salads. Crispy pieces of perfectly cooked bacon added to a bowl of veggies is enough to convert even the most avowed salad hater. 

Bacon and eggs are a natural combination for a variety of salad recipes. They work beautifully in everything from Ranch Potato Salad  to a classic Bacon and Egg Garden Salad.

If you love bacon, also be sure to try one of my all time favorite stir-fry recipes, this Spicy Chicken and Bacon Stir-Fry and Rebecca’s Easy Bacon Pea Salad (ideal for summer potlucks!).

My Southwest Chicken Salad with Spicy Ranch Dressing is another meal you might enjoy if you like a little spice in your salad. It’s not a taco salad by name but it might as well be since I like to top it with plenty of tortilla chips or corn chips when I make it for lunch.

Bacon and Egg Taco Salad Recipe
  1. Place all of the vegetables in a very large bowl and toss to combine.

  2. Add the beans, olives, eggs, bacon and cheese and toss again. (If you are unlikely to eat all of this salad in one meal, this is a good time to set aside a portion for another day.)

  3. Add about 1/4 cup of the dressing and toss well to coat the salad. Add more dressing as desired.

  4. Top with chips and serve immediately. Enjoy!

Bacon and Egg Taco Salad with Chipotle Ranch Dressing

  • 8-10 cups romaine or green leaf lettuce (washed and chopped into bite size pieces)
  • 1 large cucumber (peeled, halved lengthwise and thinly sliced (about 1 1/2 cups))
  • 1 green bell pepper (thinly sliced into 1" matchsticks (about 2/3 cup))
  • 3-4 green onions (thinly sliced (about 1/4 cup))
  • 3 roma tomatoes (chopped bite size (about 1 1/2 cups))
  • 2 carrots (peeled and sliced thin (about 1/2 cup))
  • 1 (14 ounce) can light red kidney beans (drained and rinsed)
  • 1/2 (6 ounce) can large black olives (sliced)
  • 4 hard boiled eggs (peeled and chopped)
  • 8 slices bacon (chopped into 1" pieces, cooked and drained)
  • 1 cup cheddar cheese (cut into 1-inch matchsticks)
  • 1/2 cup Chipotle sauce (link above) or ranch dressing of your choice
  • 1-2 cups tortilla chips, crushed bite-size OR Fritos corn chips
  1. Place all of the vegetables in a very large bowl and toss to combine. Add the beans, olives, eggs, bacon and cheese and toss again. (If you are unlikely to eat all of this salad in one meal, this is a good time to set aside a portion for another day.)

  2. Add about 1/4 cup of the dressing and toss well to coat the salad. Add more dressing as desired. Top with chips and serve immediately. Enjoy!

{originally published 7/18/12 – recipe notes and photos updated 6/17/19}

The post Bacon and Egg Taco Salad with Chipotle Ranch Dressing appeared first on barefeetinthekitchen.com.

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