Side Dish Archives - Food with Feeling

Roasted Garlic Mashed Potatoes

Brita Britnell — Sun, 24 Nov 2024 16:36:14 +0000

These Roasted Garlic Mashed Potatoes are so simple to make and the addition of the two heads of roasted garlic adds SO MUCH amazing flavor! These would be perfect for weeknight dinners or even to serve at Thanksgiving or Christmas.

And if you want more delicious potato recipes, take a look at my Crockpot Mashed Potatoes, my Rosemary Fried Potatoes, these Cheesy Hasselback Potato dish, this Crispy Potato Bake AND these Accordion Potatoes!

I’m one of those people who gravitates solely to the side dishes at potlucks and holidays and I end up walking away with a plate full of potatoes (and usually a hefty portion of mac and cheese). And I’m not complaining one bit because potatoes are delicious and I’m happy eating them in pretty much every form.

At Thanksgiving, the mashed potatoes are ALWAYS one of my favorite dishes and I was so excited to try out this roasted garlic version! Let’s dive into it.

Ingredients you’ll need:

Potatoes: I am a HUGE fan of using Yukon gold potatoes when making mashed potatoes BUT feel free to use your favorite. Russet potatoes always work well!
Garlic: Roasting garlic brings out its natural sweetness and mellow flavor, adding a rich, caramelized depth to the mashed potatoes. We’re huge fans of it but you could always leave them out of the recipe or use just one head (or 3!).
Milk: This adds moisture and creaminess to the mashed potatoes. You can use dairy or non-dairy milk, depending on your preference.
Mayo: Growing up, my grandmother ALWAYS put mayo in her mashed potatoes and I’d have it no other way. It adds a tangy richness and creamy texture to the recipe!
Butter: Brings a classic, luxurious flavor and smoothness to the dish, while also helping to mash the potatoes evenly. I typically use unsalted butter but salted butter would also work well.
Cream Cheese: Highly recommended for an extra layer of tangy, velvety richness. It takes the potatoes to a whole new level of creaminess!

How to make it:

Making these roasted garlic mashed potatoes is surprisingly simple! The worst part is simply waiting for the garlic to roast. Here’s a quick breakdown of how to do it:

First, you’ll want to roast the garlic. This is where all the magic happens—cut the tops off the garlic heads, drizzle them with olive oil, and wrap them in foil. Pop them in the oven, and in about an hour, you’ll have soft, golden cloves that are sweet and flavorful. Trust me, it’s worth the extra time!

Next, peel and chop them into big chunks so they cook evenly. Boil them in salted water until they’re perfectly tender and easy to pierce with a fork.

Now comes the fun part: mashing! Add the butter first (it melts beautifully into the hot potatoes), then mash away until they’re as smooth or chunky as you like. Stir in the milk, mayo, and cream cheese if you’re feeling indulgent. I like to season with salt and pepper throughout, tasting as I go to get it just right.

Finally, squeeze in that roasted garlic. You can mash it into a paste first for an extra smooth mix, or just pop the cloves straight into the potatoes and stir them in. Either way, the garlic flavor will shine through.

Tips for making the best Roasted Garlic Mashed Potatoes:

Mash Gently: Use a potato masher! This helps gently break down the potatoes while maintaining a desirable texture. Unlike electric mixers or blenders, which can overwork the potatoes and release too much starch (resulting in a gummy or gluey texture), a masher allows you to control the consistency.
Make it vegan: I’ve made this exact recipe but using oat milk, vegan butter AND vegan cream cheese and it turned out delicious.
Don’t Overcook the Potatoes: Cook the potatoes just until they are fork-tender. Overcooking can cause them to absorb too much water, making the mashed potatoes runny.
Warm the Milk and Butter: Adding warm milk and butter helps the potatoes absorb the liquid more easily, creating a smoother and creamier mash. Cold ingredients can cool down the potatoes and result in a less cohesive texture.
Taste and Adjust: Season your mashed potatoes gradually. Add salt and pepper in small increments, tasting as you go, to avoid over-seasoning.

What to serve with these potatoes:

Frequently asked questions

Can I use a different type of potato?

Yes, while Yukon Gold potatoes are recommended for their creamy texture, you can use Russet potatoes. Just note that the texture might be slightly fluffier and less creamy.

What can I use instead of mayo?

If you’re not a fan of mayo, you can substitute it with sour cream, Greek yogurt, or additional cream cheese for a similar creamy texture and tangy flavor!

How can I make these mashed potatoes extra fluffy?

For extra fluffy mashed potatoes, use a potato ricer instead of a masher. Avoid over-mixing, as this can make the potatoes gummy.

Can I add additional flavor to these mashed potatoes?

Yes! Consider stirring in chopped fresh herbs (like parsley or chives), grated Parmesan, or a drizzle of truffle oil for extra flavor.

Can I freeze the mashed potatoes?

Actually, YES! These mashed potatoes freeze well! Allow them to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave, adding milk or butter to refresh the texture.

If you try this Roasted Garlic Mashed Potatoes recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling !

Roasted Garlic Mashed Potatoes

Servings servings

Calories 470kcal

Author Brita Britnell

Ingredients

2 heads garlic
1 teaspoon olive oil
2 cups water
4 pounds Yukon Gold potatoes peeled and diced into large chunks (about 4-6 pieces per potato)
1 teaspoon salt
½ cup milk of choice
½ cup mayo
⅓ cup butter at room temperature
Optional but highly recommended: 3 tablespoons cream cheese
Additional salt and pepper to taste

Instructions

Preheat the oven to 400°F. Cut the tops off the heads of garlic so the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Place directly in the oven or on a baking tray, and roast for 1 hour or until very soft and browned on top. Let cool until safe to handle.
2 heads garlic, 1 teaspoon olive oil
Place the peeled and chopped potatoes into a large pot. Add the 2 cups of water (or more as needed) to fully submerge the potatoes with about 1 inch of water above them. Stir in 1 teaspoon of salt.
2 cups water, 4 pounds Yukon Gold potatoes, 1 teaspoon salt
Bring the pot to a boil over high heat, then lower the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Once cooked, drain the water completely and return the potatoes to the pot.
Add the softened butter to the pot with the drained potatoes. Using a potato masher or electric hand beaters, mash the potatoes until creamy, with little or no chunks remaining.
⅓ cup butter
Stir in the milk, mayo, cream cheese (if using), and season with additional salt and pepper to taste. Start with ¼ teaspoon of fine sea salt and a pinch of pepper, then adjust as desired.
½ cup milk of choice, ½ cup mayo, Optional but highly recommended: 3 tablespoons cream cheese, Additional salt and pepper
Squeeze the roasted garlic cloves directly into the potato mixture. For a smoother texture, you can mash the garlic into a paste before adding it. Mix well to evenly incorporate.
Serve warm and enjoy!

Notes

For ultra-creamy potatoes: Warm the milk slightly before adding it to the mixture.
For fluffy mashed potatoes: If you have a potato ricer, I highly suggest using that as it makes the mashed potatoes extra fluffy.
Make-ahead tip: Roasted garlic can be prepared up to 2 days in advance and stored in the refrigerator.

Nutrition

The post Roasted Garlic Mashed Potatoes appeared first on Food with Feeling.

Cheesy Hasselback Potatoes

Brita Britnell — Mon, 04 Nov 2024 19:22:20 +0000

These CHEESY Stuffed Hasselback Potatoes are simple to make and such a delicious and fun side dish! You can easily customize these based on your preferences and even make them dairy free by leaving the cheese out completely.

These Cheesy Hasselback Potatoes are our all-time favorite potato recipe to make! We love any type of potatoes in our house (are there homes that don’t!?) but they get major bonus points if they’re STUFFED with cheese!

You will be absolutely obsessed with these because they are easy to make and will be a huge hit on your dinner table. They are sliced in such a way that will most certainly impress your family and guests! But not only do they look unique and fun but they are super tasty and pair well with almost anything.

Another fun potato recipe to check out are these accordion potatoes!

Why you will love this recipe

They taste incredible: These hasselback potatoes might be popular because of their visual appeal, but they also have the best taste and texture. The thin cuts get nice and crispy, while the inside will be perfectly tender. The garlic, butter and cheese melts in between the folds for deliciousness in every bite.
Easy to make: They may look complicated but you’ll be surprised by how easy they are to make. Once you slice the potatoes, and season them, the oven will do the rest for you.
Versatile: Cheesy potatoes pair well with any of your main dishes or protein. Plus you can swap the flavor and seasonings with whatever you want! You could even add taco seasoning and Mexican cheese and serve these with Mexican food.

Ingredients needed:

Just a handful of simple ingredients is all you need to whip up a fancy-looking but oh so easy side! Here’s what’s needed to make this hasselback potato recipe:

Potatoes. I really love this recipe with russet potatoes, but honestly any good baking potatoes would work well including yukon gold potatoes.
Garlic butter. We’re going to melt our butter and mix in some garlic powder, salt and pepper. When you brush it on, you want to make sure that some of it gets inside of the potatoes.
Cheese. I used cheddar cheese on the inside and a little parmesan on top.
For topping. I LOVE these topped with chives (or fresh herbs such as rosemary or thyme!) and a little sour cream.

How to make this recipe

You might assume that these are difficult to make because of the unique fan-like appearance. They are actually so simple! It takes just a little bit of extra time to make the cuts, but it’s totally worth it. Here’s how:

Make the cuts. Pre-heat the oven to 425 degrees F. Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
Bake. Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
Make the garlic butter mixture. Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
Add cheese and butter. After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
Continue to bake. Bake for 15 more minutes. Top with chives and enjoy!

Helpful tips

To peel or not to peel. Whether or not to peel your potatoes is a matter of personal preference. I actually really like the peel! The skin adds texture, gets deliciously crispy and houses a good portion of the nutrition in potatoes.
Change the flavor. Experiment with different flavorings and seasonings. Some tasty options are chili powder, Italian seasoning and ranch seasoning.
Toppings. Serve these with a dollop of sour cream, crumbled bacon, chives and any other favorite toppings. Or enjoy them as-is straight out of the oven!

Frequently asked questions

Why are they called hasselback potatoes?

These type of potatoes were created in the 1950s at a restaurant called Hasselbacken in Sweden. They’ve been named hasselback potatoes ever since!

What potatoes are good for hasselback?

We really love russets or Yukon golds but you can even use red potatoes and tiny new potatoes.

What’s an easy way to cut hasselback potatoes?

To ensure that you don’t make the cuts all the way through the potato, place the potato between two wooden spoons or chopsticks.

Storage recommendations

Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

More potato recipes you’ll love:

That’s it for today! I’m excited to see more of you making this recipe because it’s seriously so simple and SO GOOD! if you do make it, PLEASE tag my on Instagram @foodwithfeeling!

Cheesy Hasselback Potatoes

These Cheesy Hasselback Potatoes are simple to make and an absolutely fun way to serve baked potatoes!

Course Side, Side Dish

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 407kcal

Author Brita Britnell

Ingredients

4 russet potatoes all roughly the same size
1 tbsp olive oil
3 tbsp unsalted butter melted
1 tsp fine sea salt
½ tsp freshly ground black pepper
1 tsp garlic powder
3 tbsp Parmesan cheese freshly finely shredded
4 oz block of sharp cheddar thinly sliced
chives for garnish chopped

Instructions

Pre-heat the oven to 425 degrees F.
Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
4 russet potatoes
Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
1 tbsp olive oil
Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
3 tbsp unsalted butter, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder
After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
4 oz block of sharp cheddar, 3 tbsp Parmesan cheese
Bake for 15 more minutes. Top with chives and enjoy!
chives for garnish

Notes

Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.

Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

Nutrition

The post Cheesy Hasselback Potatoes appeared first on Food with Feeling.

Instant Pot Sweet Potatoes

Brita Britnell — Wed, 30 Oct 2024 19:03:54 +0000

Learn how to make Instant Pot Sweet Potatoes with all my best tips! This simple guide will teach you how EASY it is to make perfect sweet potatoes that are ready in just 20 minutes to enjoy in a variety of ways!

Instant Pot Sweet Potatoes are quick, easy and delicious! Using your instant pot or pressure cooker to cook sweet potatoes will reduce the cook time in half compared to baking and they turn out perfectly every time with little effort.

Since sharing my guide for making Instant Pot Baked Potatoes, I figured that we should also explore sweet potatoes in the instant pot. Turns out, the whole process is exactly the same….just with a different potato!

Why you will love this recipe

So simple: All you need to do for instant pot sweet potatoes is toss the potatoes in the pressure cooker and cook them to perfection! There are only few key ingredients needed and not many steps to follow, which makes this perfect for even beginner cooks.
Wonderful taste and texture: Sweet potatoes cooked in the instant pot turn out deliciously soft, sweet, and fluffy.
Versatile: Baked potatoes are the perfect vehicle for all of your favorite toppings! Add any seasonings and toppings that you’re craving. They taste great paired with a variety of meals or enjoy them as the main dish, stuffed with chili.

What you’ll need

There are many ways to dress up a sweet potato, but there’s really only one essential ingredient for this recipe: whole sweet potatoes!

Sweet potatoes: It’s best to use 4 medium or large sweet potatoes that look to be the same size. This way they will cook evenly. The outside should be somewhat smooth and evenly shaped without cuts, cracks, or blemishes. Small sweet potatoes also work well but you will need to shorten the cook time.
Water: 1 cup of water is needed to create the steam that will build up and pressurize the cooker.
Flaky salt & pepper: Optional, to flavor the sweet potatoes once cooked. Feel free to also add dried or fresh herbs for more flavor. You can also sprinkle on your favorite seasoning and/or spice blends.
For serving: my favorite way to enjoy a sweet potato is simply with a little butter and cinnamon! A drizzle of honey or maple syrup also goes a long way. Yum! I also have a delicious recipe for black beans stuffed sweet potatoes that you need to try (it’s perfect loaded up with sour cream, chives or green onions and a little bit of cheese).

How to make this recipe

This is more of a how-to than an actual recipe. Once you’ve learned how to use your Instant Pot to cook sweet potatoes, it will be your go-to cooking method. Here are the simple steps:

Prep: To make sweet potatoes in the instant pot, we’re going to start by scrubbing the potatoes clean and then poking each one about 6 times with a fork to help them vent while cooking.
Add the water and seal: Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
Cook: Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes). When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.

Helpful tips

Serving option: When I’m in the mood for a simple sweet potato with brown sugar, I like to place the cooked potatoes on a baking sheet and spray them with cooking spray. Then, I broil the potatoes for about 3-4 minutes (making sure to watch carefully) to lightly crisp up the skins.
Size of sweet potatoes: Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.
Use the trivet: Be sure to use the trivet, so the potatoes are not sitting in the water and becoming soggy.

Frequently asked questions

What if I only have 2 sweet potatoes?

If you only want to cook 2 (or even just 1) sweet potato(es) in the instant pot, this recipe and cooking time all still work but with just a smaller number of potatoes!

Is the peel of the sweet potato good to eat?

The sweet potato peel is edible and whether or not it’s good is a matter of personal preference. I actually really enjoy eating the peel and it’s loaded with fiber and other essential nutrients.

Which size instant pot works the best?

This recipe is for a 6 ounce instant pot, if you are using an 8 ounce instant pot, add 1/2 cup of water. The cook time will remain the same.

Storage and make ahead

These instant pot sweet potatoes are great for meal prep! Cook a batch at the beginning of the week, so you have sweet potatoes to heat up for lunch or use in various recipes!

Storing in the refrigerator: Place the cooked sweet potatoes in an airtight container and store in the fridge for 5-7 days.
Freezing: Place in a freezer-safe container or bag and freeze for up to 6 months. Thaw overnight in the fridge before reheating.
Reheating: Easily reheat in the instant pot by adding water under your trivet and cooking for 3 minutes. You can also reheat the sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. Be careful with the microwave method because they can become overly dry.

Sweet potato recipes

I’m a huge fan of sweet potatoes and I have so many delicious recipes to try! Just type “sweet potato” into the search bar of my blog and it’ll pull up all of my sweet potato recipes! Here are some of my favs:

Here are some more basic instant pot recipes that you might like:

Instant Pot Mashed Potatoes

Instant Pot Baked Potatoes

Instant Pot Basmati Rice

Instant Pot Quinoa

Instant Pot Sweet Potatoes

Course instant pot

Cuisine American

Prep Time 5

Cook Time 16

Total Time 21

Servings potatoes

Calories 194kcal

Author Brita Britnell

Ingredients

4 medium sweet potatoes
1 cup of water

Instructions

Using a fork, poke each potato about 6 times.
4 medium sweet potatoes
Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
1 cup of water
Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly crispy up the skins. I only do this if I’m eating a simple sweet potato with brown sugar etc. Totally not a necessary step!
ENJOY!!

Video

Notes

**Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.

Nutrition

The post Instant Pot Sweet Potatoes appeared first on Food with Feeling.

Avocado & Black Bean Salad

Brita Britnell — Wed, 18 Sep 2024 17:20:04 +0000

This avocado & black bean salad is a fresh, flavorful mix of avocados, tomato, onion, black beans, cilantro, all tossed in a zesty lime blend. Serve this easy salad as a light appetizer with chips or pair it with your favorite protein.

This avocado & black bean salad is the result of several handfuls of random veggies leftover in my fridge. I always seem to have leftover tomato and onion laying around and HATE letting it go to waste. So, one day I threw together all of the random leftovers I could find, and the result was this super simple salad. I love it so much!

It’s loaded with tons of flavor and wonderful fresh ingredients! It is the perfect choice for lunch, a side dish, or even an appetizer! As an added plus, it’s easy to make and mixes up fast!

I love eating filling salads like this in the summer but honestly, this is delicious YEAR ROUND!

Ingredients you’ll need

This avocado & black bean salad recipe is simple, yet so tasty! You only need a handful of ingredients to throw it together and it only takes about 10 minutes! See the recipe card below for a list of exact ingredient measurements.

For the dressing: A combination of lime zest, lime juice, cumin, garlic, olive oil, salt and pepper flavors the salad with freshness.
Avocado: Adds major creaminess! Use more or less avocado, depending on your preference.
Tomato: Juicy bursts of sweet tomato flavor are fabulous with the black beans and avocado.
Onion: Sweet onion or red onion both work well in this recipe. Or use shallot for a milder taste.
Black beans: Canned black beans are convenient and make this salad more filling. They’re packed with fiber, potassium and plant-based protein.
Cilantro: Adds freshness and color. If you’re not a fan, simply leave it out.

Substitutions and variations

This salad is really easy to customize with your favorite ingredients! Here are some suggestions:

Add corn: When we have corn on hand, I love to toss some of that in for a quintessentially summer salad. It adds a hint of sweetness that’s a great balance for some of the more savory ingredients.
Make it spicy: If you’d like to add some heat, mix a dash of cayenne pepper or even sriracha to the dressing. You could also stir a minced jalapeño into the salad.
Cheese: Sometimes I like to add in crumbled feta cheese or cotija cheese for a creamy, salty, cheesy addition.

How to make this black bean salad

This dish could not be easier to whip up, and in just 10 minutes it’s ready-to-go!

Make the vinaigrette: In a small bowl, whisk together the lime juice and zest, cumin, garlic, olive oil, salt and pepper.
Toss the salad together: In a large bowl, combine the avocado, tomato, onion, black beans, and cilantro. Pour the dressing on top and toss to combine. Enjoy immediately or save for later!

Helpful tips

Ripe avocados are a must for adding creamy texture and great flavor. When it’s ripe, it should feel lightly soft but it will not feel “mushy” to the touch.
Chop all the ingredients roughly the same size. You want to cut the veggies into smaller pieces so everything distributes better with the beans.
Taste and adjust the seasoning before serving. You might need extra salt and pepper depending on the veggies and dressing. Add more to bring out all of the delicious flavors.

Frequently asked questions

Do you rinse black beans for salad?

Yes, be sure to rinse and drain the beans thoroughly before adding them to the salad. Canned beans are packed in a solution of water, salt, and starch. You want to rinse that solution off because it can make the beans a bit slimy and it also interferes with the ability of the beans to absorb the flavors of the other ingredients.

Can you eat cold black beans?

Canned black beans can be enjoyed cold, at room temperature or warm. I like to serve this salad at room temperature or chilled.

What is the best way to tell if an avocado is ripe?

Lightly squeeze the avocado, and if it’s ripe it will have a slight give, but not feel mushy. Also, if it still has the stem intact, you can remove it and if you notice that it’s easy to remove and green underneath, it’s ready.

Serving suggestions

This is delicious served as a side salad paired with grilled meats in the summer or with a Mexican dinner.
Enjoy as an appetizer with tortilla chips as a dip.
Jazz up your salads and use this as a salad booster, spooned over chopped romaine lettuce.
Serve as a filling for burritos, tacos or quesadillas.

Storage tips

You can make this up to 2 days ahead of time and store it in an airtight container in the fridge. However, add the avocado just before serving. Once the avocado is added, this salad is freshest within about 24 hours.

More salad recipes to try

That’s all for today! As usual, if you end up making this recipe, PLEASE snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making from my blog.

See how to make the Black Bean & Avocado Salad here:

Avocado & Black Bean Salad

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 337kcal

Author Brita Britnell

Ingredients

Juice of 1 lime about 2 tablespoons
zest of 1/2 a lime about 1 teaspoon
¼ teaspoon cumin
2 cloves garlic minced
2 tablespoons olive oil
Salt and pepper to taste
2 avocados diced
1 large tomato diced
¾ cup sweet onion finely diced
15 ounce can black beans drained and rinsed
¼ cup cilantro

Instructions

In a small bowl, whisk together the lime juice and zest, cumin, garlic, olive oil, salt and pepper.
In a large bowl, combine the avocado, tomato, onion, black beans, and cilantro. Pour the dressing on top and toss to combine. Enjoy immediately or save for later!

Notes

The lime juice helps the avocado from turning brown but this is still best enjoyed within 24 hours.

Nutrition

The post Avocado & Black Bean Salad appeared first on Food with Feeling.

Butternut Squash Fritters

Brita Britnell — Tue, 17 Sep 2024 15:04:49 +0000

Butternut Squash Fritters have savory, nutty flavors with a hint of sweetness that’s so delicious! Just 4 key ingredients is all you need, and these can be ready to serve in less than 20 minutes. They are cooked in a skillet until they are crispy on the outside with a soft and tender center. You’ll want these on repeat all season long!

Butternut squash fritters are so tasty with the best texture that it will be hard to have only one serving! They are crispy on the outside but perfectly soft on the inside. Loaded with sweet, savory, nutty flavors and veggie goodness, this recipe can easily be made vegan and is a great way to incorporate more vegetables into your family’s diet. Enjoy them as an appetizer, side dish or a light main with other sides.

Why you will love this recipe

It’s easy and simple to make: These butternut squash fritters are mixed in one bowl, then pan-fried on the stovetop and ready in just 15 minutes.
Nutritious: Packed with fiber, this low calorie vegetable is a great source of vitamins A an C as well as magnesium.
Super tasty: Crispy on the outside, these fritters are flavorful and so addicting! Picky kids love them, too! Serve them with your favorite dipping sauce.

Ingredients you’ll need

In order to make this butternut squash fritters recipe, you just need a few everyday ingredients, plus the squash. See the recipe card below for exact ingredient measurements.

Butternut squash: You’ll need 5 cups of butternut squash that has been shredded and lightly squeezed of excess moisture.
Eggs or flax eggs: Bind the mixture together with 2 large eggs or 2 flax eggs.
Fresh thyme: Has a minty flavor that’s a little bit sweet and a little bit peppery. It complements the taste of the squash wonderfully!
Flour: Use all-purpose flour or a 1-to-1 all-purpose gluten-free flour to give these a golden color and crispy exterior as they cook.
Fine sea salt and freshly ground black pepper: To enhance and balance all the flavors.
Olive oil: For frying.

Variations and substitutions

Other squash: You can replace the butternut squash with shredded sweet potato, pumpkin or another winter squash. However, this will change the flavor.
Dried thyme: If you don’t have fresh thyme, use 1 teaspoon of dried thyme. It is much stronger, so you’ll need to use less. Sage is another herb that would work great with the flavors of the butternut squash.
Mix in cheese: To make these a bit cheesy, feel free to stir some shredded cheddar cheese into the mixture.

How to make this recipe

The grating of the butternut squash is the most burdensome part of this recipe. After that, you simply mix all of the ingredients in a bowl, form the dough into approximately 10 patties, and then fry them in a large skillet for a few minutes on each side. That’s it – so easy! Let’s walk through all of the steps:

Combine ingredients: In a bowl, combine the shredded squash, eggs, thyme, flour and salt & pepper. Mix until combined.
Form the fritters: Taking about 1/4 cup at a time, squeeze out any excess moisture and form the batter into discs.
Cook: In a large skillet, heat about 1 tablespoon of oil until just hot. Add in the fritters and cook for about 3-4 minutes on each side. You want them to be a nice golden brown on each side and starting to get quite crispy around the edges.
Serve: Let cool slightly and ENJOY!

Helpful tips

Shredding the squash: The easiest way to shred vegetables is by using your food processor with the small shredding blade. Alternatively, you can use a small to medium grater.
Remove excess moisture: For maximum crispiness, you’ll want to squeeze out any excess moisture before combining the shredded butternut squash with the other ingredients.
For extra crispiness: Before adding the fritters, be sure to heat up the oil in the pan. Once you put them in to cook, don’t overcrowd the pan. You will get crispier butternut squash fritters if you only do a few at a time!
Baking option: They won’t be quite as crispy, but you can bake these if preferred. Preheat oven to 400°F. Place fritters on parchment-lined baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes or until crispy and golden.

Frequently asked questions

What does butternut squash taste like?

The flavor and texture of butternut squash is a cross between pumpkin and sweet potato. It is a little sweeter than pumpkin with a slight nutty flavor and a little less sweet than sweet potato.

Can you make butternut squash fritters ahead of time?

While these are best served just after frying them, so that they don’t lose their crispiness, you can prep them ahead of time. They’re especially great reheated in an air fryer! To get a head start on the recipe, you could also shred the butternut squash a day before mixing the batter, just keep it in an airtight container in the fridge.

What do you serve them with?

I topped mine with a little bit of garlicky sour cream (because I’m obsessed) and ate them on their own as a light meal. They’re one of those things that are easy to eat 5 of before realizing that you’ve even done it. Consider yourself warned! They are also great served as an appetizer or a side with fish, chicken or other meats.

Storage recommendations

If you want to save some butternut squash fritters for later, here is how you can store and reheat them. They make delicious leftovers so you could even double the recipe and enjoy them through the week!

Refrigerator: Once cooled, place them in an airtight container in your fridge for 3-5 days.
Freezer: Once fully cooled, transfer them to an airtight container or resealable bag in a single layer. Make sure to put the date on the container! You can freeze them for up to 2 months.
Reheat: Thaw overnight in the fridge. Using a tablespoon of oil in a pan, reheat them on both sides until they are warm and crispy! You could also reheat them in the oven or air fryer for a few minutes.

More delicious butternut squash recipes

Butternut Squash Fritters

Butternut Squash Fritters have savory, nutty flavors with a hint of sweetness that's so delicious! Just 4 key ingredients is all you need, and these can be ready to serve in less than 20 minutes. They are cooked in a skillet until they are crispy on the outside with a soft and tender center. You'll want these on repeat all season long!

Course dinner

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings fritters

Calories 75kcal

Author Brita Britnell

Ingredients

5 cups butternut squash shredded and lightly squeezed of excess moisture
2 large eggs or 2 flax eggs for vegan 2 tablespoons of flaxmeal + 5 tbs water
1 tablespoon fresh thyme freshly chopped
⅔ cup flour
½ teaspoon fine sea salt & freshly ground black pepper
Olive oil for frying

Instructions

In a bowl, combine the shredded squash, eggs, thyme, flour and salt & pepper. Mix until combined.
Taking about 1/4 cup at a time, squeeze out any excess moisture and form the batter into discs.
In a large skillet, heat about 1 tablespoon of oil until just hot. Add in the fritters and cook for about 3-4 minutes on each side. You want them to be a nice golden brown on each side and starting to get quite crispy around the edges.
Let cool slightly and ENJOY!

Video

Notes

Refrigerator: Once cooled, place them in an airtight container in your fridge for 3-5 days.

Freezer: Once fully cooled, transfer them to an airtight container or resealable bag in a single layer. Make sure to put the date on the container! You can freeze them for up to 2 months.

Reheat: Thaw overnight in the fridge. Using a tablespoon of oil in a pan, reheat them on both sides until they are warm and crispy! You could also reheat them in the oven or air fryer for a few minutes.

Nutrition

The post Butternut Squash Fritters appeared first on Food with Feeling.

Cauliflower Parmesan

Brita Britnell — Tue, 23 Jul 2024 11:59:00 +0000

This Cauliflower Parmesan is SO SIMPLE to make and your new favorite dish to serve at dinner parties! I love how fun and fancy this recipe feels all while being easy to make- it can even be prepped ahead of time.

Making Cauliflower Parm is the most delicious way to enjoy this nutrient-rich veggie! It’s easy to make and turns out amazingly tender. This recipe starts by cutting the cauliflower into “steaks” and roasting them with olive oil and seasonings. Then, top with the marinara sauce, mozzarella and parmesan cheese. Broil them until the cheese is melted and bubbly. They come out of the oven warm, tender, and flavorful every time.

Cauliflower is mild-tasting and super versatile! It can mimic the flavor and texture of tons of different dishes. You will love this naturally gluten free, low-calorie, low-carb, vegetarian version of the classic Italian recipe! Looking for more cauliflower recipes? Try our cauliflower steaks, sweet and sour cauliflower and cauliflower buffalo wings next!

Why you’ll love this recipe

There are so many reasons you will love this recipe! It’s ready to serve in just over 30 minutes, it’s unique and so tasty!

Easy to make: Even though this looks and tastes like something you’d order at a fancy restaurant, it comes together with very little fuss.
Flavor: It has the same flavor profile of a meaty chicken parmesan but it’s made vegetarian with plenty of veggie goodness! The combination of garlic, Italian seasoning, marinara, shredded mozzarella and parmesan cheese is fabulous!
Versatility: Serve this as a vegetarian main with a side salad or alongside a plate of pasta or other entree. It also works great as the starter of an Italian meal.
Crowd-pleaser: This recipe is one you’ll want to enjoy on repeat. It appeals to both young and old. And it’s a great dish for getting your kids to eat vegetables.

Ingredients you’ll need

This baked cauliflower parmesan recipe comes together in a snap! I love that it uses minimal ingredients that are simple and easy-to-find. Check out the recipe card at the bottom of the post for all of the exact measurements.

Cauliflower: You’ll need 1 head of cauliflower, sliced into ¾-inch pieces that resemble a steak.
Olive oil: This helps the seasonings adhere to the cauliflower and gives it a nice golden brown exterior as it cooks.
Seasonings: A combination of garlic powder, Italian seasoning, salt and pepper adds a traditional Italian taste to the vegetable.
Marinara: You can use your favorite store-bought or homemade variety.
Cheese: This recipe uses both shredded fresh mozzarella cheese and shredded parmesan cheese for major cheesiness and amazing flavor!
For toppings: To enhance all of the flavors, I like to finish with a sprinkle of red pepper flakes and fresh chopped basil over the top.

How to make this recipe

This is one of the easiest vegetarian dishes to whip up. It only takes a few minutes of prep but tastes so elevated! Here is how it comes together:

Prep: Preheat the oven to 425 degrees F. Prep the cauliflower: tear off the outer leaves and cut off any stem that is protruding out from the cauliflower. Leaving the core intact, cut the cauliflower into ¾ inch pieces. I usually get 3-4 intact “steaks” per cauliflower.
Roast: Place the steaks on a large baking sheet and brush both sides with olive oil. Sprinkle both sides with salt and pepper and then sprinkle evenly with the garlic powder and Italian seasoning.
Roast for 15 minutes, flip, and roast for an additional 10-15 minutes and until the steaks are lightly charred around the edges and tender in the middle.
Broil: Top with the marinara sauce (divided evenly among 4 “steaks”) followed by the mozzarella and parmesan. To the oven to the broiler and put the cauliflower back in the oven, watching it closely, for a few minutes or until the cheese is fully melted and beginning to bubble.
Serve: Top with red pepper flakes and fresh basil and then ENJOY!

Helpful tips

Choosing a cauliflower: When picking out a cauliflower at the store, look for a large, densely-packed head of cauliflower. Try to choose one that is bright white and free of any blemishes or brown spots.
Extra cauliflower pieces: When slicing, there will be some outer florets that will fall apart. Use these in another recipe later or roast them on the side. You can freeze them and add them to this cherry smoothie.
Don’t overcrowd your pan: When roasting the cauliflower slices, you don’t want any of them to be touching. They need plenty of space and airflow to become as tasty and caramelized as possible.
Be sure to flip: Don’t forget to flip your cauliflower steaks halfway through the cooking time. This will make each side tender and perfectly golden brown.
Broiling: Every broiler is different, so don’t walk away from the oven or you risk the slices burning.

Frequently asked questions

Why do you soak cauliflower before cooking?

Whether you’re roasting a whole cauliflower, slicing it into steaks or chopping it into small pieces, you’ll want to remove dirt and any debris. Soaking it is a great way to clean it! Simply, slice off the thick stem at the base and drop the whole cauliflower head into cool, salted water. Let it soak for 10 to 15 minutes, then thoroughly dry it.

Why is my baked cauliflower soggy?

Be sure to give the “steaks” plenty of room, so they have space for airflow and they will crisp up nicely. If they’re too crowded on the pan, they will steam instead of roast and could end up soggy.

Can you still eat cauliflower with brown spots?

Yes, as your cauliflower sits in the fridge it’s normal for it to start developing brown spots. Simply, use a knife or peeler to shave or chop the brown areas off of the cauliflower and then prepare as instructed.

Storage recommendations

Cauliflower parmesan tastes best immediately after it’s cooked. However, leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven for a few minutes or in the microwave until warm.

If you’re anticipating having leftovers, it’s best to store the steaks before topping them with the marinara and cheese. Then, when you’re ready to eat, you can start with step 3 in the recipe.

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

More yummy summer recipes to try:

Cauliflower Parmesan

Course dinner

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories

Author Brita Britnell

Ingredients

1 head of cauliflower
olive oil
1 teaspoon of garlic powder
1 teaspoon of Italian seasoning
salt and pepper to taste
1 cup of marinara
1 cup of shredded mozzarella cheese
½ cup of shredded parmesan cheese
red pepper flakes and fresh chopped basil for topping

Instructions

Preheat the oven to 425 degrees F. Prep the cauliflower: tear off the outer leaves and cut off any stem that is protruding out from the cauliflower. Leaving the core intact, cut the cauliflower into ¾ inch pieces. I usually get 3-4 intact “steaks” per cauliflower. The outer florets will fall apart and you can use those later or roast them on the side.
Place the steaks on a large baking sheet and brush both sides with olive oil. Sprinkle both sides with salt and pepper and then sprinkle evenly with the garlic powder and Italian seasoning.Roast for 15 minutes, flip, and roast for an additional 10-15 minutes and until the steaks are lightly charred around the edges and tender in the middle.
Top with the marinara sauce (divided evenly among 4 “steaks”) followed by the mozzarella and parmesan. To the oven to the broiler and put the cauliflower back in the oven, watching it closely, for a few minutes or until the cheese is fully melted and beginning to bubble. Every broiler is so different so don’t walk away from the oven or you risk it burning.
Top with red pepper flakes and fresh basil and then ENJOY!

Notes

The post Cauliflower Parmesan appeared first on Food with Feeling.

Grilled Lime Butter Corn

Brita Britnell — Fri, 14 Jun 2024 00:07:13 +0000

This Grilled Lime Butter Corn is so simple to make and a really fun yet simple way to serve everyone’s favorite summer side dish!

I’m partnering today with Duda Farm Fresh Foods for today’s post! I’m using their farm fresh Sweet Corn today to make this super simple and DELICIOUS Sweet Chili Lime Butter Corn. Dandy’s sweet corn is so fresh and sweet- I always love summer for the regular grilled corn that we eat in my house :)

Before we get started, I wanted to let you all know about the Summer of Sweetness Giveaway
that Dandy is hosting! Now through July 12, ENTER HERE to be one of 35 lucky winners to
receive some cool pickleball prizes to be used this summer!

Seriously CAN’T get enough corn this time of year and while I’ll eat corn totally plain and LOVE IT, I also really enjoy trying out new ways to serve it. SO, we I saw sweet chili sauce corn on a menu recently, I KNEW that I had to give it a try.

And let me tell you, the flavors all work SO WELL together! I really love how this turned out.

Ingredients we’re working with:

Dandy Sweet Corn
Sweet Chili Lime Sauce
Butter (you can use vegan as desired!)
Sriracha (as little or as much as you desire depending on how spicy you like it)
Garlic powder
Zest and juice of a Lime
Paprika and freshly chopped cilantro for serving

Making this recipe is super easy! Simply grill the corn. I did mine in a grill pan this time but I really love cooking it out side on the grill as well.

Make the sauce by whisking together all of the ingredients.

Once the corn is done, simply brush the sauce on top (I like to do several layers) and then sprinkle with paprika + cilantro and ENJOY! It’s so simple but so good!

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this corn and you love this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

More delicious corn recipes to try:

Grilled Lime Butter Corn

This Grilled Lime Butter Corn is so simple to make and a really fun yet simple way to serve everyone’s favorite summer side dish.

Course Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories

Author Brita Britnell

Ingredients

4 ears corn of Dandy Sweet Corn
¼ cup of sweet chili sauce
2 tablespoons of butter melted
1 tablespoon of sriracha
½ teaspoon of garlic powder
Zest and juice of 1 lime
Salt and pepper to taste
For serving: Paprika and freshly chopped cilantro

Instructions

In a medium bowl, mix together the sweet chili sauce, melted butter, sriracha, garlic powder, Lime juice + zest, and the salt + pepper. Set aside.
Preheat your grill to 400 degrees F. Alternatively, you can cook the corn in a grill pan on the stovetop.
Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
Remove the corn from the grill and immediately brush several layers of the sweet chili lime mixture on top.
Sprinkle with paprika and fresh cilantro. Serve and ENJOY!

The post Grilled Lime Butter Corn appeared first on Food with Feeling.

Accordion Potatoes

Brita Britnell — Tue, 16 Apr 2024 14:42:28 +0000

These Baked Accordion Potatoes are SUCH a fun side dish perfect for get togethers, holidays, or even just because. They turn out so crispy and absolutely packed with flavor!

Have you seen these fun little potatoes around on social media? I first saw them on tiktok and while they looked DELICIOUS, I was hesitant to give them a try because they looked like they would take a lot of work. BUT luckily for us all, I was WRONG!

I spent about 5 minutes practicing the cuts for these potatoes but then I quickly got it down and the whole recipe came together in a BREEZE!

Ingredients needed

This recipe is pretty basic (despite feeling so fun and fancy!) but lets go over everything! Here’s what you’ll need:

Yukon gold potatoes- I think some other potatoes would also work (I’ve seen people make these with sweet potatoes even!) but I love the recipe with yukon potatoes.
Butter- I used unsalted but if you have salted butter, just add less salt into the recipe
Olive oil- you could also just add more butter but I love the extra flavor that the oil adds.
Rosemary- or your favorite herb!
Garlic- I used fresh minced garlic but garlic powder would also work well!
Spices- oregano, smoked paprika + salt and pepper
Fresh herbs and flaky sea salt for serving!

To make these potatoes

The hardest part about this recipe is getting the hang of cutting them. I have a video down at the bottom of the recipe card that shows you in more detail how I did it.

Prep the potatoes– start by prepping your potatoes. Cut them into rough rectangles by slicing off the rounded ends all around. Then, cut them into 1/3 inch slices. I got about 4-5 per potato.

Slice the potatoes– place each potato slice between the thinner end of 2 chopsticks or skewers. You’ll slice one side horizontally and the other side diagonally, using the chopsticks to make sure that you DO NOT slice all of the way through. These slices are what give the potato the accordion affect.

Season the potatoes– in a small bowl mix together the herbs, spices, butter, olive oil, and garlic. Then brush that onto the potatoes before baking!

Bake them– bake the potatoes for 20 minutes, flip em, and then bake for an additional 10-20 minutes. The final bake time will depend on how big your potatoes are and how crispy you want them. Mine were perfect at about 35 minutes total.

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make these accordion potatoes, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe!

Accordion Potatoes

These Accordion Potatoes are surprisingly simple to make and turn out SO CRISPY and packed with flavor!

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 269kcal

Author Brita Britnell

Ingredients

¼ cup unsalted butter
1 tablespoon olive oil or more butter
1 teaspoon fine sea salt
Freshly cracked black pepper
1 teaspoon smoked paprika
2 teaspoons fresh rosemary finely minced (or dried)
1 teaspoon oregano
2 cloves garlic grated or finely minced (or 1 teaspoon of garlic powder)
4 medium Yukon gold potatoes peeled
For serving: flaky sea salt and fresh herbs

Instructions

Pre-heat the oven to 425 degrees F and line a large baking tray with parchment paper.
In a small bowl, combine the melted butter, olive oil, sea salt, pepper, paprika, rosemary, oregano, and garlic. Set aside.
¼ cup unsalted butter, 1 tablespoon olive oil, 1 teaspoon fine sea salt, Freshly cracked black pepper, 1 teaspoon smoked paprika, 2 teaspoons fresh rosemary, 1 teaspoon oregano, 2 cloves garlic
Prep the potatoes by peeling them and then slicing off the tips so that you have a rectangle/ square. See my video below for reference. Cut the potatoes into 1/3 inch slices.
4 medium Yukon gold potatoes
Place each potato slice in between 2 chopsticks or skewers. Slice the potato horizontally using the chopsticks so that you don’t cut all of the way through. You want to make the cuts very close together, about 10 slices every inch of potato (again, see video for reference). Flip the potato over and repeat this process BUT making your cuts diagonally from one corner to the other, making sure that you do NOT cut all of the way through. Repeat with all of the potatoes
Place the potatoes on the baking sheet and brush with the butter mixture. Bake for 20 minutes, flip the potatoes, and bake for an additional 10-20 minutes or until the potatoes are crispy around the edges and just starting to blacken.
Let cool slightly and sprinkle with fresh herbs. ENJOY!
For serving: flaky sea salt and fresh herbs

Video

Notes

I hav never tried this with other potatoes so I can’t say how well that would work

Nutrition

The post Accordion Potatoes appeared first on Food with Feeling.

Easy Black Bean Dip

Brita Britnell — Mon, 25 Mar 2024 09:44:00 +0000

If you’re looking for a simple and DELICIOUS appetizer to please a crowd then look NO FURTHER than this CHEESY Black Bean Dip! It’s easily customizable to suit your preferences and is certain to be gone quicker than it took to make it.

It’s DAY ONE of DIP WEEK where I will be posting a NEW dip recipe every single day for a week. First up is this EASY Black Bean Dip recipe that I am absolutely obsessed with. It’s easily one of my favorite dips that I’ll be posting this week which is why it’s up first. It’s seriously such a great recipe!

I’m a sucker for toppings so I piled my dip high with chopped cilantro, red onion, jalapeño, tomatoes, cotija, and radish. For a super simple topping, I suggest piling on a bunch of pico de gallo which is my go to in a pinch. Of course, I always serve this with tortilla chips but you could also put some veggies on the side for a healthier option.

However you top it, I KNOW you’re going to love this one!

Why you’ll LOVE this Creamy Black Bean Dip

There are so many reasons to love it but lets go over a few:

It’s CHEESY
It’s PACKED WITH PROTEIN and FIBER: I made this dip a little lighter by using cottage cheese and greek yogurt which both have the added benefit of boosting the protein in the recipe.
It’s an EASY snack or appetizer: everything gets combined in a food processor and then put in a skillet to bake for just 15 minutes.
It’s SURE to please a crowd (if you can bring yourself to share)
It’s natural GLUTEN-FREE
It’s PERFECT for get togethers (especially game day!)

Ingredients in this Black Bean Dip recipe –

The ingredients are simple and easy customizable so let’s go over the main ones:

Canned Black Beans – I used 2 cans of black beans and reserved about 1/2 cup to fold in at the end. I really love those chunks of whole beans in my dip. HOWEVER, you could also just blend all of them in at the beginning.
Cottage cheese – many recipes I’ve seen use cream cheese but my recipe swaps that out for cottage cheese instead.
Greek yogurt or sour cream – either work great here!
Lime juice – we’re only using about a tablespoon but it adds a nice bit of flavor and tang to the recipe.
Garlic – I love using fresh garlic cloves but you could substitute them out for 1/2 teaspoon of garlic powder.
Spices – we’re using some cumin and chili powder plus salt and pepper to taste
Cheese – this is optional but HIGHLY recommended. I put some pepper jack and cheddar cheese on top of the dip before baking it in the oven.

How to make this easy Black Bean Dip

It’s a SUPER easy one but let’s quickly go over it!

Blend the ingredients together in a food processor and blend until smooth and most of the chunks are gone. Fold in he reserved black beans.
Pour the dip into an oven safe skillet or baking dish and then top with the cheese.
Bake, add your favorite toppings, and serve with tortilla chips. ENJOY! You’re certain to have NO leftovers!

SO so super easy for how delicious it is.

Topping ideas

One of my favorite parts of this dip is all of the toppings I can put on it! Here are some of my favorites:

Fresh cilantro
Jalapeno
Tomatoes
Pico de gallo or salsa
Red onion
Cotija cheese
Bell pepper
Really any fresh vegetables
Avocado (or guacamole)

Can I make this dip vegan?

Why YES, yes you can! I suggest replace the cottage cheese AND the greek yogurt with vegan sour cream or cream cheese.

For the shredded cheese, you can either leave it off altogether OR replace with a dairy-free option!

Other appetizers to try

One Last Bite

I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe!

Cheesy Black Bean Dip

If you’re looking for a simple and DELICIOUS appetizer to please a crowd then look NO FURTHER than this CHEESY Black Bean Dip!

Course dip

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 300kcal

Author Brita Britnell

Ingredients

2 cans black beans 15 ounce cans, rinsed and drained and divided (set aside 1/2 cup of the beans)
½ cup cottage cheese or whipped cream cheese
½ cup sour cream or greek yogurt
3 cloves garlic
½ teaspoon cumin
½ teaspoon chili powder
1 tablespoon lime juice
1 cup pepper jack cheese shredded
½ cup cheddar cheese shredded

Optional toppings:

½ cup diced tomatoes
1 jalapeño thinly sliced
¼ cup red onion finely diced
2 tablespoon chopped cilantro
2 tablespoons cotija cheese
Tortilla chips to serve

Instructions

Preheat the oven to 350 degrees F. Lightly grease an oven safe skillet with cooking spray. I used a 10inch cast iron skillet. Set aside 1/2 cup of rinsed and drained black beans.
In a food processor or blender, combine the black beans (minus that 1/2 cup that we put aside), cottage cheese, sour cream, garlic, cumin, chili powder, and lime juice. Blend until creamy and very few lumps of the black beans remain. Fold in the remaining black beans.
Pour the black beans mixture into the prepared skillet and top evenly with the pepper jack and cheddar cheese. Bake in the oven for 15-20 minutes or until the cheese is fully melted. As desired, you can turn the broiled on during the last couple of minutes but be sure to watch it closely!
Once out of the oven, top with desired toppings and ENJOY with tortilla chips!

Video

Notes

I really like having some whole black beans in my dip BUT you could skip this step and simply add them ALL into the food processor.

Nutritional info does not include any of the optional toppings.

Nutrition

The post Easy Black Bean Dip appeared first on Food with Feeling.

Roasted Cheesy Cabbage

Brita Britnell — Wed, 21 Feb 2024 11:14:00 +0000

These Roasted Cheesy Cabbage Steaks make the most delicious side dish and you’ll LOVE how easy they are to make. It’s a dish that feels fancy but is super simple!

I’ve been having a real moment with cabbage lately. We’ve been eating it raw, we’ve been LOVING it in a good salad. We’ve even been eating it as a side dish by simply sautéing it with a little salt and pepper! Me + cabbage= all the yums!

I feel like it’s a veggie that deserves a heck of alot more credit for being so versatile and delicious!

Ingredients needed for the Roasted Cabbage:

Green Cabbage- you’re going to cut it into steaks that are about 3/4 of an inch thick. I like to leave the core intact so that the steaks hold together better and then I simply eat around it once served.
Olive oil
Spices- we’re going to use a simple but delicious spice blend that gets mixed with the oil and brushed onto the cabbage before roasting.
Parmesan cheese- this is largely what makes this dish shine! For a vegan dish, you can simply leave this off OR (even better) use a non-dairy parmesan cheese.
Mozzarella cheese

Making these Cabbage Steaks is super simple! Let’s go over it:

Start out by prepping your cabbage. Remove any weird outer leaves and then cut it into “steaks” that are roughly 3/4- 1 inch thick. As I mentioned before, I suggest leaving the core fully intact so that the steaks hold together a bit better once roasted.
Make the flavoring by combining the olive oil with the spices + 1/4 cup of the Parmesan cheese.
Place the steaks on a baking sheet and then cover in the spice mixture. I used a pastry brush to get the cabbage evenly coated in the spices and oil.
Roast them in the oven and once they’re nearly finished, add on the remaining Parmesan + mozzarella and roast for a few additional minutes until the cheese is nice and melted.

If you end up making this Cheesy Roasted Cabbage, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!

Roasted Cheesy Cabbage

These Roasted Cheesy Cabbage Steaks make the most delicious side dish and you’ll LOVE how easy they are to make. It’s a dish that feels fancy but is super simple!

Course dinner, lunch

Diet Vegetarian

Prep Time 10

Cook Time 30

Servings

Calories 342kcal

Author Brita Britnell

Ingredients

1 medium green cabbage sliced into 3/4 inch “steaks”
2 tablespoons of olive oil
salt and pepper to taste
¼ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon Italian seasoning
¾ cup Parmesan shredded , divided
3/4- 1 cup mozzarella cheese shredded (I used about 3/4 cup but use more if you want them extra cheesy)
Fresh herbs for serving

Instructions

Pre-heat the oven to 425 degrees F. Arrange the cabbage steaks on a baking sheet that’s lightly sprayed with cooking oil.
In a small bowl, mix together the olive oil, salt and pepper, paprika, garlic powder, onion powder, Italian seasoning, and 1/4 cup of the parmesan. Drizzle the mixture evenly on he cabbage and spread it so that it covers the tops. I used a pastry brush to make it a little easier.
Roast the cabbage for 22 minutes. Sprinkle on the remaining parmesan cheese as well as the mozzarella and put them back in the oven to broil until the cheese is fully melted and just beginning to bubble. Every broiled is different but mine took about 5 minutes. Watch is carefully so it doesn’t burn!
Serve with fresh herbs and ENJOY!

Nutrition

The post Roasted Cheesy Cabbage appeared first on Food with Feeling.