Fluffy baked sweet potatoes are cut in half and topped with your taco filling of choice and some cheese, then baked for a bit until bubbly and melty. Then, just top with your taco favorite fixings like lettuce, tomatoes, olives, sour cream, guacamole, salsa … you name it!

These taco sweet potatoes make an easy and filling lunch or dinner, and they’re perfect for mixed-diet households. I love lentil walnut taco filling or vegan chorizo on mine while my guy is partial to taco-seasoned ground beef. Perfect for one-dish-two-ways life!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Taco-Stuffed Sweet Potatoes
• Ingredients
• Adaptations/Variations
• How to Make Taco Stuffed Sweet Potatoes
• Tips for Success
• What to Serve with Taco Sweet Potatoes
• More Sweet Potato Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I’ve been making these Mexican stuffed sweet potatoes for quite awhile now, and I thought it was high time I shared them! I love that they’re super hearty and full of protein, plus, sweet potatoes bring some added nutrition over standard baked potatoes.

Also, they taste really, really good.

Why You’ll Love Taco-Stuffed Sweet Potatoes

I think the best thing about these taco sweet potatoes, other than the fact that they’re easy and delicious, is that they’re super customizable. They’re already gluten-free, so yay! They’re easily made meaty, vegetarian, or vegan, and everyone can grab their favorite toppings.

Taco Sweet Potato bar, anyone?! I’m immediately adding that one to my game-day list!

Ingredients

• Baked sweet potatoes – I like to use medium-to-large sweet potatoes for these Mexican stuffed sweet potatoes. That way, one half tends to be just right for one generous serving. I make baked sweet potatoes just for these taco-stuffed sweet potatoes, or sometimes I’ll make them for another meal and throw in a couple extra sweet potatoes for this meal later on.
• Taco meat – Whether you choose ground beef with taco seasoning, vegetarian crumbles or chorizo, lentil taco filling, or simply some black beans or pinto beans, you’ll want about 1/2 cup per sweet potato half.
• Cheese – I use medium cheddar, but you can use Jack or even pepper Jack for a bit of a spicy kick. Or sub in a vegan cheese, or you can even skip the cheese altogether if you prefer. These taco stuffed sweet potatoes are still good without it!
• Lettuce – I like to use curly lettuce or romaine lettuce, sliced into shreds. Any crisp, mildly flavored lettuce will do.
• Cherry tomatoes – I like the juicy burst of flavor and color that they add. Diced larger tomatoes work, too.
• Salsa – For drizzling over the top. Use your favorite kind and heat-level.
• Sour cream – Adds a creamy, tangy touch that’s so good with everything else! If you’re eating vegan or dairy-free, try this vegan sour cream recipe.
• Toppings – Add any other taco-y toppings you’d like! Sliced or pickled jalapeños, fresh onions or scallions, pickled red onions, sliced black olives, micro-greens, cilantro, pico de gallo – sky’s the limit!

Adaptations/Variations

• Vegan Taco-Stuffed Sweet Potatoes: Use a vegetarian taco meat or beans, vegan cheese, and vegan sour cream.
• Taco-Stuffed Potatoes: If you’re craving a fluffy white potato instead of a sweet potato, just bake up some Russet potatoes and use those instead.

How to Make Taco Stuffed Sweet Potatoes

First, bake your sweet potatoes. For fluffy interiors and crispy interiors, I rub cleaned and dried potatoes with olive oil and add a sprinkle of salt for good measure, then prick them with a fork and bake them at 400°F for about 40 minutes until they pierce easily with a fork.

While your potatoes are baking, prepare your taco filling. I tend to make my lentil walnut taco filling ahead of time and have it in the fridge, while my guy often has frozen leftover taco-seasoned ground beef that we can use. Easy!

Slice the baked potatoes in half lengthwise, and fluff them a bit with a fork, moving the potato over to the sides a bit while leaving some room in the center for filling.

Then add the filling to the sweet potato and top with cheese.

Bake until the filling is warmed through and the cheese has melted.

From there, it’s just a matter of topping them with all your goodies like lettuce, tomatoes, onions, and more, and serve ’em up!

Tips for Success

• Prep ahead: Bake the sweet potatoes, chop up your toppings, shred your cheese, and prep your taco filling ahead of time. Store them separately in the fridge in airtight containers for up to 3 days. Then, when you’re ready to eat, it’s just a few minutes prep time and you’re ready to go!
• If you’re short on time, you don’t strictly have to bake the filling and cheese in the sweet potatoes. This just helps to melt the cheese and really warm the filling, but these taco sweet potatoes are still plenty yummy if you skip that second baking step.

What to Serve with Taco Sweet Potatoes

Because these Mexican stuffed sweet potatoes have protein, fiber, carbs, and veggies, I often consider them a meal-in-one. But sometimes it’s nice to round out the meal with a bit more. I also love to make homemade toppings. Here are a few ideas.

• Sliced avocado or guacamole
• Black beans or vegetarian refried beans
• Brown rice or Mexican rice
• Salsa, salsa verde, or pico de gallo
• Steamed, sautéed, or roasted vegetables like these roasted Brussels sprouts or sautéed green beans

More Sweet Potato Recipes

• Crispy Baked Sweet Potato Fries
• Slow Cooker Sweet Potato Quinoa Chili
• Whipped Sweet Potatoes
• Creamy Sweet Potato Soup

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Taco Stuffed Sweet Potatoes Recipe

Sweet potato halves stuffed with taco filling and cheese, plus an assortment of fresh toppings. These Mexican stuffed sweet potatoes are so versatile and easy, this is more of a method than a recipe! Perfect for mixed-diet families.

Keyword mexican stuffed sweet potatoes, taco stuffed sweet potatoes, taco sweet potatoes

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 504kcal

Author Kare

Ingredients

• 2 baked sweet potatoes halved
• 2 cups taco meat options include: black beans, taco-seasoned lentils, chorizo, vegan chorizo, vegetarian crumbles, or taco-seasoned ground beef; 1/2 cup per sweet potato
• 1 cup shredded cheddar cheese
• 2 cups shredded lettuce I like romaine or curly
• 1/2 cup cherry tomatoes halved
• 1/2 cup salsa
• 1/2 cup Sour cream or vegan sour cream

Topping ideas

• guacamole
• sliced jalapeños
• avocado
• corn
• sliced black olives
• scallions
• pickled red onions
• pico de gallo

Instructions

• Bake sweet potatoes and set them aside to cool for a bit. To bake them, scrub and dry sweet potatoes and prick them with a fork. Rub them all over with olive oil and sprinkle with salt, then place on a parchment lined sheet pan. Bake at 400°F until easily pierced with a fork, about 40 minutes.
• Cut the sweet potatoes in half and use a fork to fluff up the insides a bit, moving some of the sweet potato to the edges so that there is an indent for fillings in the center.
• Lower the temperature of the oven to 350°F. Top each half with 1/2 cup of the taco filling of choice. Divide the cheese between the four halves. Bake for about 15 minutes until warmed through and the cheese is melted.
• Remove from oven. Transfer to a plate and divide the lettuce, tomatoes, salsa, and sour cream between the four halves. Add any other toppings as desired. Serve.

Notes

Recipe time includes time to bake the sweet potatoes. If you have already-baked sweet potatoes, the prep and cooking time should be more like 25 minutes. 

Nutrition information assumes ground beef, green leaf lettuce, salsa, and sour cream, but does not include any other suggested toppings. 

Nutrition

Serving: 1g | Calories: 504kcal | Carbohydrates: 25g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 329mg | Potassium: 782mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17738IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 3mg

The post Taco-Stuffed Sweet Potatoes Recipe appeared first on Kitchen Treaty.

We’ve got chickpeas, broccoli, and pasta in a creamy, cheesy sauce, topped with cheddar and baked until melty and bubbling. Vegetarians don’t have to miss out on the casserole comfort when we have this cheesy, creamy chickpeas with pasta recipe!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chickpeas with Pasta Recipe
• Ingredients
• Adaptations/Variations
• How to Make Broccoli Cheddar Chickpea Noodle Casserole
• Tips for Success
• More Chickpea Comfort Food Recipes
• Get Good Recipe Karma

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Fall is just about here, and with it, I’m craving all the comfort food. I’m also craving easy dinner recipes that have the bonus of easy leftovers for lunches or another dinner later on in the week. I’m also craving pasta and creamy broccoli cheddar.

Basically, this Broccoli Cheddar Chickpea Noodle Casserole is the result of all of my cravings.

I wanted to riff on tuna noodle casserole, but make it vegetarian, hence the chickpeas … but then I was really liking the idea of adding a cheesy component, and broccoli seemed like a natural addition.

I wrote down a recipe I thought would work and gave it a try, fully expecting to have to tweak it before the recipe hit prime time. It was perfect the first time. I LOVE it when that happens!

Why You’ll Love This Chickpeas with Pasta Recipe

It’s easy to make with homemade, wholesome ingredients. It starts with onion and garlic and some seasonings, then we add flour to make a roux. From there, we add veggie broth, milk, and cheese, creating a full-of-flavor, luxuriously creamy sauce. Stir in the pasta and broccoli and pour it into a casserole dish. Top with cheese, bake until bubbly, dig in!

All you need is a simple salad with a light vinaigrette alongside, or even just a hunk of bread, considering your casserole has some veggies already!

Ingredients

• Pasta – I love using curly pasta (rotini shape) in my chickpea pasta casserole. For an added boost of protein and in keeping with the theme, I like to opt for chickpea pasta, but plain ol’ pasta will do.
• Broccoli – You’ll want it blanched so that it’s cooked just right when you serve your casserole. It’s a pain to cook it separately, so I like to throw the broccoli in with the pasta in the last couple of minutes of cooking. Easy peasy way to accomplish blanched broccoli!
• Butter – I like to use unsalted in order to better control the overall salt levels. You can use half and half olive oil and butter instead, if you want to add a dose of healthy fats.
• Flour – To thicken the sauce for a luxuriously creamy result.
• Thyme, dried mustard, and smoked paprika – These herbs/seasonings add some nice flavor notes and highlight the cheesy flavor.
• Onion & garlic – For a nice backbone of flavor.
• Veggie broth – Grab some low-sodium vegetable broth at the store, or save your scraps and make vegetable broth in your Crock Pot!
• Milk – You can use dairy milk or your favorite unsweetened plant-based milk. I like to use full-fat oat milk in this one just because it’s super creamy and it’s what I usually have on hand.
• Chickpeas – One can (about 1 1/2 cups), drained and rinsed.
• Cheddar cheese – I like to use sharp cheddar for a nice cheesy boost of flavor.
• Salt & pepper

Adaptations/Variations

• Vegan Broccoli Cheddar Chickpea Noodle Casserole: Substitute vegan butter, vegan milk, and vegan cheddar, or you can even leave out the cheese entirely. It will still have excellent flavor!
• Vegan Chickpea Noodle Casserole: Leave out the cheese and top with breadcrumbs or cracker crumbs. You can even sauté some celery and red bell pepper and/or add some cauliflower florets with the broccoli to increase the veggie factor.
• Gluten-Free Chickpea Noodle Casserole: Use chickpea pasta or swap in brown rice pasta or another gluten-free pasta.

How to Make Broccoli Cheddar Chickpea Noodle Casserole

First, you’ll want to cook the pasta, but only to al dente (it will cook the rest of the way in the oven). In the last couple of minutes of cooking the pasta, toss in the broccoli so it’ll blanch. Drain the pasta and broccoli in a colander and set aside.

Next, you’ll make the creamy sauce. Just sauté the onion, add the flour and seasonings and cook, stirring frequently, then add the garlic.

Slowly pour in the broth and milk, stirring frequently, until thick and rich.

Now, you’ll toss in the cooked pasta and broccoli as well as the chickpeas and some of the cheddar. Taste and add more salt and pepper if you like.

Scoop the mix evenly into the baking dish and top with the rest of the cheese.

Bake until bubbly comfort food casserole perfection and devour!

Tips for Success

• Cook the pasta JUST until al dente. Otherwise, the end result might have mushy, overcooked pasta.
• Cook the flour for the full three minutes. This is important to prevent any raw flour taste.

More Chickpea Comfort Food Recipes

• BBQ Chickpea Sloppy Joes
• Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry
• Vegetarian Chicken Noodle Soup (with chickpeas)
• Lemon Chickpea Orzo Soup
• Chickpea & Rice Soup
• Chickpea Tomato Curry
• Vegetarian Wellington
• Vegetarian White Bean Chili

Get Good Recipe Karma

If you love this recipe (or even if you don’t!) please, please, please come back and leave a rating! It’s so helpful for me to make sure this chickpea casserole recipe is just right – and it’s super beneficial for other readers, too.

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Broccoli Cheddar Chickpea Noodle Casserole Recipe

Creamy, cheesy, full-of-flavor and super satisfying! This cozy chickpea casserole hits all the right notes and makes the perfect comfort-food meal.

Keyword broccoli cheddar chickpea noodle casserole, chickpea casserole, chickpea pasta, chickpeas with pasta recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 493kcal

Author Kare

Ingredients

• 8 ounces rotini pasta I like to use chickpea rotini pasta to increase the protein
• 4 cups broccoli florets 1/2-inch to 1-inch in size
• 6 tablespoons unsalted butter
• 1 medium yellow onion diced
• 1/3 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard powder
• 1/4 teaspoon smoked paprika
• 2 medium cloves garlic minced
• 2 cups vegetable broth
• 1 cup milk I use full-fat unsweetened oat milk but 2% or whole milk work too
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 15 ounces chickpeas 1 can, drained and rinsed
• 3 cups sharp cheddar cheese about 6 ounces; shredded; divided

Instructions

• Preheat oven to 350°F and have an 8"x8" baking dish ready.
• Cook the pasta JUST TO AL DENTE, according to package directions. When the pasta has about 2 minutes left to cook, add the broccoli to the still-cooking pasta. Drain the pasta and broccoli and set it aside.
• Set a large pot or skillet over medium heat. Melt the butter in the pot, then add the onions. Saute until tender, about 5 minutes. Add the flour, thyme, dry mustard, and smoked paprika and cook, stirring continuously for 3 minutes. Add the garlic and cook for another 30 seconds.
• Slowly pour in the vegetable broth, whisking continuously. Add the milk. Increase the heat to medium-high and cook, stirring constantly, until thickened.
• Stir in the cooked pasta and broccoli, the drained can of chickpeas, and 2 cups of the cheese. Taste and add more salt and pepper if desired.
• Pour the mixture into your baking dish and top with the remaining 1 cup of cheddar, spreading it evenly over the top.
• Bake until bubbly and the cheese is melted, 20-25 minutes. Serve.

Notes

Storage/reheating notes:

Cover tightly or transfer to an airtight container and store in the fridge for up to 3 days. Warm leftovers in the microwave or gently over the stovetop (you can add a splash of water or broth if needed).

Nutrition

Serving: 1g | Calories: 493kcal | Carbohydrates: 42g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 865mg | Potassium: 412mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1193IU | Vitamin C: 43mg | Calcium: 414mg | Iron: 5mg

The post Broccoli Cheddar Chickpea Noodle Casserole Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marinated Cheese & Olive Skewers
• Ingredients
• Adaptations/Variations
• How to Make Cheese & Olive Skewers
• Tips for Success
• More Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

A few weeks ago, I signed up to bring a couple of homemade vegetarian snacks to a teacher appreciation event. The theme of the day was “mocktails and appetizers,” which I thought was so stinking cute!

I wanted to bring some easy, hand-held appetizers that were satisfying and filling without being super heavy. I made triangle-shaped cucumber cream cheese sandwiches (I want to share that recipe soon too!) for one side of the platter, and for the other, I decided to come up with some sort of olive-and-cheese-on-a-stick situation.

I found this recipe on the Goya website, decided to make my own spin on it, and loved these cheese and olive skewers so much that I couldn’t wait to share them with you all!

Why You’ll Love Marinated Cheese & Olive Skewers

This olive and cheese appetizer is impressive-looking, yet SO EASY! I love it for just about any occasion, but I’ve got my eye on Christmas especially this year because of the red and green situation.

They’re super portable, really easy to assemble and transport from one location to the next. They go VERY well with wine (I’m absolutely making these cheese & olive skewers the next time I whip up a batch of red sangria!)

Basically, they’re good-looking, taste amazing, easy to make, and super portable. The king of appetizers, these skewers are! 👑

Ingredients

• Green olives – You can really go with any green olive you like here, but I prefer small Manzanilla olives stuffed with pimentos. I like the smaller olives because they look good and don’t overpower the other ingredients
• Peppers – Sweet, mild, slightly spicy piquanté peppers, found in the pickle section of my grocery store, are my go-to for these cheese and olive skewers. Pimentos, roasted red peppers, or other pickled red peppers will work.
• Fresh mozzarella – You’ll want a log of your favorite fresh mozzarella, which, when cut into 3/4-inch cubes, should make right around 3 dozen skewers.
• Olive oil – I like a nice extra-virgin olive oil for these skewers, but it doesn’t have to be extra-virgin nor very expensive.
• Orange – Just your standard navel orange here. You’ll zest and juice it.
• Rosemary – Just a sprig to really infuse the oil with its flavor without being overpowering.
• Garlic – Fresh garlic, sliced, helps infuse the marinade with garlic flavor.
• Crushed red pepper flakes – I like just a little pinch, but if you’re into heat, pour it in!
• Parsley – I like to add this to the marinade after it’s been heated up so that it retains its vibrant green color.

Adaptations/Variations

• Use a different type of cheese: Salty cubes of feta are wonderful for a bold alternative, or use another mild cheese like queso blanco or harvarti, gouda, or even a mild cheddar will work.
• Swap out the sweet piquante peppers: Try slices of pimentos or roasted red peppers, cherry peppers, or if you prefer a hotter pepper, you can opt for something like Mama Lil’s.
• Make it vegan and dairy-free by swapping in a firm vegan cheese or even extra-firm, pressed tofu, which will take on the flavors of the marinade.
• Add in some lemon zest for more zippy citrus flavor.

How to Make Cheese & Olive Skewers

First, you make your marinade. Add the olive oil and other marinade ingredients (except the parsley) to a small saucepan and bring JUST to a simmer. Heat, without boiling, for about two minutes, then remove it from the heat. Throw in the parsley and then let it cool.

Then, cut your fresh mozzarella into cubes, about 3/4-inch or so. Add those to a container along with the olives and peppers. When the marinade is cool, pour it over the peppers, cheese, and olives and toss gently.

Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.

When you’re ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.

Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Tips for Success

• Make sure you cool the olive oil mixture completely before adding it to your ingredients. If it doesn’t cool, the warm oil could melt your cheese!
• Make-ahead tips: Begin marinating the ingredients up to 48 hours before assembling your skewers. You can assemble them and refrigerate for up to 48 hours in advance, too.

I hope you love this cheese and olive appetizer as much as we do! These marinated cheese and olive skewers are super easy, simple yet really kinda fancy, and best of all, they taste amazing.

More Appetizer Recipes

• 4-Ingredient Guacamole
• Pizza Pinwheels
• Dill Pickle Deviled Eggs
• Watermelon & Marinated Tofu Skewers
• Buffalo Cheese Ball
• Moroccan Spiced Almonds

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Marinated Cheese & Olive Skewers

The perfect appetizer! Green olives, sweet spicy peppers, and mild cheese are marinated in olive oil, orange, garlic, & herbs. So easy and SO good!

Keyword cheese and olive appetizer, cheese and olives, marinated cheese, marinated cheese and olive skewers

Servings 36

Calories 93kcal

Author Kare

Equipment

• 72 bamboo skewers affiliate link

Ingredients

• 3/4 cup olive oil
• 1 orange zested & juiced
• 2 cloves garlic thinly sliced
• 1 5-inch sprig fresh rosemary
• Pinch red pepper flakes
• 2 tablespoons minced fresh parsley
• 10 ounces small manzanilla green olives stuffed with pimentos 1 [10-ounce] jar should have at least 72 olives, enough for 2 per skewer
• 14 ounces juanita piquante peppers or pimentos, or roasted red peppers
• 16 ounces fresh mozzarella cut into 36 [3/4-inch] cubes

Instructions

• First, make the marinade. To a small saucepan over medium-low heat, add the olive oil, the zest and juice from the orange, garlic, rosemary sprig, and crushed red pepper flakes. Bring to just below a simmer and warm for a couple of minutes until the garlic is fragrant. Remove it from the heat, stir in the parsley, and let it cool completely.
• Cut your mozzarella into around 36 cubes, about 3/4-inch or so. Add those to a container or dish along with the olives and peppers.
• When the marinade is room temp, pour it over the peppers, cheese, and olives and toss gently.
• Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.
• When you're ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.
• Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Notes

Recipe adapted from Goya

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 331mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 0.2mg

The post Marinated Cheese & Olive Skewers appeared first on Kitchen Treaty.

The concept is easy. Gather up some red and white finger foods, arrange them in candy cane “stripes,” dress it up with a few sprigs of fresh or sugared rosemary and frosty sugared cranberries, and some mini candy canes, and your Christmas appetizer situation is set!

For this board, we have a meat-and-dairy situation, but here are a ton of Christmas charcuterie board ingredient ideas. Mix and match to make your Candy Cane Christmas Charcuterie Board vegetarian, vegan, meaty, or just uniquely yours!

Here are a whole bunch of red and white vegan, vegetarian, and meaty charcuterie ingredient ideas.

Red Vegan Ingredients for a Christmas Charcuterie Board

• Cherry tomatoes
• Tomato slices
• Radishes
• Pickled red onions
• Cooked or pickled beets
• Strawberries
• Red grapes
• Pomegranate arils
• Watermelon
• Maraschino cherries
• Dried cherries
• Dried cranberries
• Sugared cranberries
• Tiny “sweety” pepper drops
• Red bell pepper strips
• Roasted red bell peppers
• Red mini bell peppers
• Red bella olives or other red-hued olives
• Field roast – the chipotle version has a nice reddish hue!
• Tofurky smoked ham deli slices

White Vegan Ingredients for a Christmas Charcuterie Board

• Tofurky plant-based chicken, cubed
• Marinated tofu cubes
• Mini vegan marshmallows
• Cauliflower
• Jicama sticks
• Cocktail onions
• Fresh baguette or other bread sliced at an angle
• Saltine crackers
• Oyster crackers
• Water crackers
• Club crackers
• Any other light colored cracker!
• Popcorn
• Blanched almonds
• Salted marconi almonds

And here are some ideas include eggs and/or dairy – so that in addition to all of the vegan ideas above, you could add some of these to your board.

Red Vegetarian (But Not Vegan) Ingredients for a Christmas Charcuterie Board

• Babybel cheese
• Red M&Ms
• Red Hershey’s kisses
• Red jelly beans
• Red licorice wheels
• Red macarons

White Vegetarian (But Not Vegan) Ingredients for a Christmas Charcuterie Board

• Mini marshmallows
• Yogurt covered raisins
• Yogurt covered peanuts
• Yogurt/white-chocolate covered pretzels
• White jelly beans
• White macarons
• Parmesan cheese crisps (such as Whisps brand)
• Mini mozzarella balls
• Brie cheese cut into wedges
• Manchego cheese
• Goat cheese medallions
• Goat cheese with dried cranberries
• Provolone slices
• Havarti slices
• Chunks of Parmesan
• Asiago
• Feta chunks
• Whipped feta
• Straccino
• Basically any white or light cheese you love, served up however you like!
• Butter – served up butter board style, if you’re into that

Red Meaty Ingredients (or … Reddish) for a Christmas Charcuterie Board

• Dry (Soppressata) Salami
• Calabrese salami
• Pepperoni
• Mini pepperoni
• Prosciutto
• Beef jerky
• Chorizo
• Salami-wrapped panino (salami-wrapped cheese)

White Meaty Ingredients for a Christmas Charcuterie Board

• Cubed cooked chicken
• Cubed smoked turkey

Or … Consider a Dessert Option!

Another idea is to make this board dessert-only! I’d swap in sprigs of peppermint for the rosemary and load on the sweets. Here are some some dessert-only ideas for the “stripes.” I’m thinking I might have to make one of these for next year!

Red Ingredients for Candy Cane Christmas Dessert Charcuterie Board

• Strawberries
• Red grapes
• Pomegranate arils
• Watermelon
• Maraschino cherries
• Dried cherries
• Dried strawberries
• Dried cranberries
• Sugared cranberries
• Red M&Ms
• Red Hershey’s kisses
• Red jelly beans
• Red licorice wheels
• Red macarons

White Ingredients for Candy Cane Christmas Dessert Charcuterie Board

• Mini marshmallows
• Mini marshmallows
• White M&Ms
• White chocolate chunks
• White fudge covered Oreos
• Yogurt covered raisins
• Yogurt covered peanuts
• Yogurt/white-chocolate covered pretzels
• White jelly beans
• White macarons
• Sugar cookies or shortbread cookies (with white frosting would be even prettier!)
• Powdered donut holes
• Mini meringue cookies

However you make your Candy Cane Christmas Charcuterie Board your own, I hope you have the most cozy, relaxing, holiday full of love. ♥️

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Candy Cane Christmas Charcuterie Board

Easy, flexible, and adorable! This festive appetizer is the perfect little snacking situation for all your holiday get-togethers. Easy to customize for any diet!

Prep Time 20 minutes minutes

Servings 8

Calories 187kcal

Author Kare

Equipment

• 1 Wooden board or platter Recommend a minimum of 14" tall by 10" wide

Ingredients

• 2 ounces white cheddar 1/2 cup; sliced
• 1 pepperoni link sliced; or meatless pepperoni
• 4 ounces goat cheese crumbled
• 1/2 cup fresh raspberries
• 1 cup white chocolate covered pretzels
• 1/2 cup sugared or dried cranberries
• 2 ounces Monterey Jack cheese 1/2 cup; cubed
• 1 ounce dry salami about 8 slices; or meatless substitute
• 4 ounces cherry 'ciliegine' size mozzarella balls about 1/2 cup
• Fresh rosemary sprigs for decorating
• Mini candy canes for decorating

Instructions

• Beginning in the lower right corner of your board or platter, arrange a two-inch-tall row with the white cheddar. Add a row of the sliced pepperoni and repeat with the goat cheese and then the raspberries. Continue with the pretzels, creating a slight curve to the left to start the top of the "candy cane." Add the cranberries next to create the top of the candy cane. Add the cubed Monterey Jack cheese curving the opposite way of the pretzels, fold the salami and continue the shorter candy cane curve, and lastly add the mozzarella balls to finish the arrangement. Decorate with sprigs of rosemary and mini candy canes.

Notes

Make-ahead tips

The board is easiest to make right before serving so that the ingredients don’t move around or dry out (or, if you’re using mozzarella balls, so that they don’t form little puddles). However, you could always make the board as-is without the mozzarella or other delicate ingredients, cover carefully with plastic wrap, then add the mozzarella just before serving. 

Serving tips

The board can be left out for up to two hours; beyond that it’s best to put any leftovers back in the fridge. 

Quantity note

Exact amount of ingredients can vary depending on the size of your board or platter and how large you want to make your candy cane charcuterie.

Vegan & Vegetarian Options

Scroll up into the main blog post for tons of ingredient ideas for a vegan or vegetarian version. 

 

Nutrition

Calories: 187kcal | Carbohydrates: 10g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 28mg | Sodium: 256mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 1mg

The post Candy Cane Christmas Charcuterie Board appeared first on Kitchen Treaty.

Well, boo. The first time I made these, they were totally mummies. The cheese melted into perfect gauze-like stripes. And then, I decided to make them and photograph them for the blog, and of course when I decided to do that, the cheese melted together a bit and they were kind of more ghosts than mummies.

Whether ghosts or mummies, they’re perfect for Halloween, so I’m going for it.

These Garlic Cheese English Muffin Mummies are super easy, fun to make with (and for) the kiddos, and tasty to boot. Start with plain English muffins, brush on an olive-oil-and-garlic mixture, and cover all over with string cheese strands. (Whole milk string cheese will melt together more like those photographed; part skim will melt into more of a mummy-like state. I now know.)

Tuck in a couple of olive eyes and bake.

Tell you what, I’d be goblin these up if I could tolerate more dairy. More for the kiddos, I guess.

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I used to hate on cauliflower.

As a long time broccoli lover, it always just seemed like its not as tasty white cousin to me who happened to also cost like twice as much. So I never bought it.

Then all these cauliflower crazes started appearing. First it was pizza crust (um, what?!) then cauli-bites all sauced up with buffalo sauce became a thing, next thing you know people are mashing it up and calling it faux mashed potatoes. I really thought the world had gone mad.

Then, a few years ago, I did a Whole30 and I finally caved to the mashed cauliflower thing. And guess what? I didn’t hate it. In fact, mixed with some creamy coconut milk, garlic and herbs, it was pretty darn delicious (funny what your brain deems delicious when you’re off sugar for a month).

Slowly but surely, after that, cauliflower started making some guest appearances in my diet. If we were dating, I’d call this the I’ve yet to introduce him to my family, but I kinda really like the guy stage.

Now I’m at the point where it’s sneaking its way into all sorts of meals, most recently, this Lightened-Up Queso Fundido.

If you’ve ever had the real dish at a Mexican restaurant, you know queso fundido is decadent beyond words. Hot, gooey cheese upon cheese upon more cheese and it’s of course, insanely delicious. It’s also a clogged artery waiting to happen.

With cauliflower as the base and about one third of the cheese you’d normally use, this lightened up queso fundido transforms into a dish you can feel a little bit better about eating.

Good news is it’s not like your cheese dip went and got all vegetable-y on you either. The cauliflower flavor kind of just blends into the background so you definitely still get that gooey cheese factor that’s pretty much the backbone of a good queso fundido.

Plus, with an optional chorizo topping, it’s easy to customize for meat-eaters and vegetarians eating together. Just top the carnivores’ portions with a bit of spicy chorizo and they’re good to go.

Cauliflower, I apologize. All those wasted years, it was me, not you.

Print

Light Queso (Creamy Cauliflower & Cheese Dip)

A lightened-up queso fundido with only 1/3 the cheese! All the creamy cheesiness you love of the classic Mexican dish, made healthier with a hidden veggie boost.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1/2 head cauliflower florets about 4 cups
• 2 medium cloves garlic
• 1/4 cup milk + a little more if needed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 1 small yellow onion diced
• 3 ounces pepper jack cheese shredded (about 3/4 cup)
• 2 ounces mozzarella cheese shredded (about 1/2 cup)
• 1 ounce queso fresco crumbled (about ¼ cup)
• Tortilla chips for serving

Topping options:

• Cooked chorizo for the carnivores
• Sliced jalapenos
• Diced tomatoes
• Crumbled queso fresco
• Cilantro

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Place cauliflower florets in a large skillet or pot with a cover. Fill with water until the entire bottom of the pan is covered. Bring to a boil. Cover and cook until fork tender, 5-7 minutes. Drain water and transfer cauliflower to a food processor fitted with the s-blade or a high-powered blender.
• Add garlic, milk, salt, and pepper to the food processor or blender along with the cauliflower. Process until completely smooth, scraping down the sides as needed. Add a little more milk if necessary to get things moving. Set aside.
• Place butter in a 10-inch cast iron skillet over medium heat. Add onions and cook until softened, 2-3 minutes. Add the cauliflower mixture to the skillet and reduce heat to low. Add cheeses to the skillet and mix until well combined.
• Transfer the skillet to the oven and bake for about 15 minutes until top starts to turn golden brown and bubbly. You may want to finish it off with 1-2 minutes under the broiler for extra golden brown goodness.
• Remove from oven and finish with your favorite toppings. Serve warm with tortilla chips.

The post Light Queso (Creamy Cauliflower & Cheese Dip) appeared first on Kitchen Treaty.

Okay, but. Here’s the thing. Slow cookers, in all their gloriousness, have totally transformed how I make mashed potatoes. With the Crock Pot, they are so much easier to make! I LOVE SLOW COOKERS!

I think it’s out of my system now. But seriously – I never knew mashed potatoes could be so easy. I mean, they weren’t that tough before, but I hated all that peeling and the inevitable boiling-over that would happen on the stove.

With the Crock Pot, you cut up potatoes, add a little liquid and butter, and then let them cook. A little time with the masher along with some milk or cream and you’re good to go. I love how this method makes mashed potatoes practically effortless for big holiday dinners – one less thing to have to worry about come crunch time.

I posted this recipe for Unbelievably Easy Crock Pot Garlic Mashed Potatoes last year, and since then, I’ve been playing around with different potatoes and flavors. For this version, I decided to go whole hog. Without the hog. Unless you want the hog in which case you can add bacon to your serving – otherwise, they’re vegetarian.

These mashed potatoes are delicious without the gravy, but if you want to go extra-hog, try them with my vegetarian gravy recipe! It’s insanely good.

Oh, Crock Pot. I’ll never stop loving you. (((Hug))).

Ouch. Hot.

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The post Slow Cooker Loaded Mashed Potatoes (with Optional Bacon) appeared first on Kitchen Treaty.

Here, my friends, I offer you an Artichoke Arugula Pesto Grilled Cheese. Pure unadulterated, um, lunch.

I love a good grilled cheese. Which, incidentally, I typically don’t call “grilled cheese.” In our house, it’s called toasted cheese, but when in Rome … or when writing a food blog … you do as the Romans/bloggers do. And pretty much everyone else. So “grilled cheese” it is. At least in print.

This Artichoke Arugula Pesto Grilled Cheese was inspired by an incredible sandwich that I’ve enjoyed for years at one of my favorite restaurants. It’s a smoked mozzarella sandwich slathered with pesto and topped with tomatoes. It’s perfection. They’ve recently removed it from the menu (WHAT) but, so far, they’re still willing to make it for me when I ask. So that’s cool.

But I wanted to make something similar at home. And I wanted it to have artichoke hearts. And arugula. And cheddar instead of mozzarella. Really, I suppose the only similarity is that this, too, is a grilled cheese with pesto.

Allow me to daydream for a minute, here. Pesto on grilled cheese is a very, very good thing. The pesto gets all warm and melty, its intense green goodness simultaneously infiltrating the bread and mingling with glorious melted cheese.

This particular version features a super-addicting pesto made with arugula, artichoke hearts, walnuts, and lemon. When combined with golden buttered bread and salty-sharp cheddar cheese, the result is heaven.

Pure unadulterated bliss.

More Grilled Cheese Recipes

• How to Make the Perfect Classic Grilled Cheese – learn the secret to the perfect grilled cheese sandwich, every time!
• Spinach & Artichoke Grilled Cheese
• White Pizza Ricotta Grilled Cheese – SO good.
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce
• Balsamic Strawberry & Brie Grilled Cheese Sliders
• And even more grilled cheese sandwich recipes

More Artichoke Recipes

• How to select, prep, cook, & eat artichokes
• Spinach Artichoke Grilled Cheese
• Creamy Artichoke Baked Pasta

Print

Artichoke Arugula Pesto Grilled Cheese

Creamy artichoke-arugula pesto and sharp cheddar melt together deliciously in this simple – but simply divine – grilled cheese sandwich. Add a little grilled chicken or cooked bacon to the meat-eaters’ sandwiches, and everyone’s happy!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 sandwiches

Author Kare

Ingredients

For the artichoke arugula pesto:

• 3 cups about 2 ounces baby arugula
• 1 cup canned artichoke hearts packed in water drained
• 2 garlic cloves coarsely chopped
• ¼ cup walnuts
• ¼ cup freshly grated Parmesan cheese
• Freshly grated zest and juice of 1 medium lemon
• 1/4 teaspoon kosher salt
• 1/4 cup extra virgin olive oil

For the sandwiches:

• 4 slices of a good crusty Artisan bread, about 1/2-inch thick
• 4 ounces thinly sliced sharp cheddar cheese Beecher’s Flagship is a favorite
• 3-4 tablespoons unsalted butter room temperature
•  

Instructions

• Make the pesto. In a food processor, pulse together the baby arugula, artichoke hearts, garlic, walnuts, Parmesan, zest, lemon juice, and salt until the texture resembles a very coarse meal. While the food processor is running, slowly drizzle in the olive oil until the mixture forms a saucy, spreadable pesto (you may need a little less or a little more olive oil).
• Make the sandwiches. Butter the outsides of each slice of bread and lay buttered side down. Spread 2 tablespoons pesto on the inside of each slice. Lay cheese on two of the slices and cover each with the second slice of bread, pesto side down and buttered side up.
• Heat an electric griddle or large frying pan over medium-low heat. Carefully transfer sandwiches to cooking surface and cook, pressing occasionally with the back of a spatula, until golden brown. Flip and cook the other side, pressing occasionally, until browned. Turn the sandwich back over and continue cooking, turning occasionally, until the cheese has completely melted, about 5 more minutes.
• Slice in half and serve.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

The post Artichoke Arugula Pesto Grilled Cheese appeared first on Kitchen Treaty.

Let’s start again. Hey! Have I got a great recipe for you today! It’s total comfort food (hellooo pasta) and it’s easy (like, super simple to make).

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The post Cheesy Baked Tortellini with Optional Ground Beef appeared first on Kitchen Treaty.

Plus, when you make it the night before, the only work you have to do in the morning is pull the breakfast strata out of the fridge, uncover it, and stick it in the oven. Less time in the kitchen, more time playing with the toys Santa brought you. If you’ve been good, that is.

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