Category: Sides

Pepper Jack Queso

Smooth creamy and delicious Pepper Jack Queso is good to the last bite. Simple recipe for making restaurant quality dip made from scratch. Best served warm this dip is a comforting addition to any snack or nacho salad. Everyone will be devouring this tasty rich dip as fast as they can once this conversation starter hits the table. We love to snack and dip and this homemade recipe is excellent with a range of chips, tacos, tortillias burritos or even salad. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have ta melted bowl of this delicious Pepper Jack Queso today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Smooth, authentic Pepper Jack Queso is so rich and filling this is the perfect appetizer or party table featured snack everyone will enjoy. Thanks for visiting and see you again soon.

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Shred pepper jack cheese. Place it in a bowl. Add cornstarch and gently toss/mix together. Set aside. FOR THINER SAUCE USE ONLY 1 ½ TSP OF CORNSTARCH.

In a sauce pan: turn up the heat to medium.

Add butter and wait until it melts.

Add onions and sauté for 4-5 minutes or until translucent. Add garlic and cook for 30 seconds. 

Pour the milk, salt, pepper, cumin and whisk. 

Repeat these increments: add ½ cup shredded pepper jack cheese and mix until melted. Continue with this step until all the cheese is gone. Do not add all the cheese at once or it will clumpy and not smooth. Add fire roasted green chiles and mix. Season with salt if needed. Turn down the heat to low and cook for 5-8 minutes (make sure to stir frequently). 

Garnish with chopped cilantros, chopped tomatoes, and pickled jalapeños.

Serve with warm tortilla chips. Enjoy!

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Pepper Jack Queso

Smooth Pepper Jack Queso is addictive and delicious.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Dip
Cuisine Mexican
Servings 2 cups
Calories

Ingredients
  

  • 12 oz evaporated milk
  • 8 oz pepper jack Cabot brand
  • ½ cup onion finely chopped
  • 1 tbsp butter
  • 1 tbsp cornstarch
  • ½ tsp ground cumin
  • ½ tsp pepper
  • ¼ tsp salt
  • 2 garlic cloves minced
  • 4 oz fire roasted green chilies

Instructions
 

  • Shred pepper jack cheese. Place it in a bowl. Add cornstarch and gently toss/mix together. Set aside. FOR THINER SAUCE USE ONLY 1 ½ TSP OF CORNSTARCH.
  • In a sauce pan: turn up the heat to medium. Add butter and wait until it melts. Add onions and sauté for 4-5 minutes or until translucent. Add garlic and cook for 30 seconds.
  • Pour the milk, salt, pepper, cumin and whisk. 
  • Repeat these increments: add ½ cup shredded pepper jack cheese and mix until melted. Continue with this step until all the cheese is gone. Do not add all the cheese at once or it will clumpy and not smooth.
  • Add fire roasted green chiles and mix. Season with salt if needed.
  • Turn down the heat to low and cook for 5-8 minutes (make sure to stir frequently). 

Garnish with chopped cilantros, chopped tomatoes, and pickled jalapeños. Serve with warm tortilla chips. Enjoy!

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    One Pot Macaroni & Cheese

    Creamy rich buttery One Pot Macaroni & Cheese is full of tender cheesy noodles that are filling and delicious to the last bite. This affordable quick and easy to make selection is perfect on any occasion as a side or nice featured bowl of warm comforting food.  Full of flavor, chewy cheesy textures and at a budget price, this is perfect normal meal planning or a holiday celebration. This homemade one pot recipe is a compliment to the table as it offers warm smoldering noodles covered with melted cheese that everyone will enjoy.

    Watch the video and follow the instructions below to have ta warm bowl of melted buttery cheese and noodles today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. One Pot Macaroni & Cheese goes with almost any main entree and is a family favorite for tasty reasons. Thanks for visiting and see you again soon.

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    In a non-stick pot or dutch oven: add milk and bring to a simmer (medium heat). Add dried elbow macaroni then cook until al dente. Make sure to stir frequently to prevent sticking or burning on the bottom of the pot.

    Add butter and mustard. Mix everything together until the butter has completely melted.

    Add 1 cup of cheddar cheese and mix until fully melted. Add the other 1 cup of cheddar cheese and mix.

    Then, add 1 cup Parmesan cheese and mix until fully melted.

    Remove from heat source.

    Season with salt & pepper to taste.

    Serve & enjoy!

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    One Pot Macaroni & Cheese

    One Pot Macaroni & Cheese is rich with creamy buttery warm cheese and tender noodles.
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Side Dish
    Cuisine American
    Servings 8
    Calories

    Ingredients
      

    • 16 oz dried elbow macaroni
    • 5 cups whole milk
    • 2 cups shredded cheddar cheese
    • 1 cup shredded Parmesan cheese
    • ½ cup butter unsalted or salt
    • ½ tsp ground mustard

    Instructions
     

    • In a non-stick pot or dutch oven: add milk and bring to a simmer (medium heat).
    • Add dried elbow macaroni then cook until al dente. Make sure to stir frequently to prevent sticking or burning on the bottom of the pot.
    • Add butter and mustard. Mix everything together until the butter has completely melted. Add 1 cup of cheddar cheese and mix until fully melted. Add the other 1 cup of cheddar cheese and mix. Then, add 1 cup Parmesan cheese and mix until fully melted. Remove from heat source. Season with salt & pepper to taste.

    Serve and enjoy this creamy macaroni & cheese.

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      Glazed Carrots

      Quick and easy Glazed Carrots are sweet tender and delicious. Caramelized in butter and melted sugar these carrots are colorful, smell great and are pretty darn tasty. Full of flavor, textures and at a budget price, this is recipe is perfect normal meal planning. The glazing is harmonious with the natural sweetness of the Carrot making the simple to prepare treat a delight to enjoy. Also this is a great side item in more ways than one. The prep is so simple and requires very little clean up that you can multitask in your kitchen with confidence. I recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have this tasty side dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Beautiful color, sweet and slightly crunchy, these Glazed Carrots are the perfect side dish on any occasion. Thanks for visiting and see you again soon.

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      In a non-stick pan: add water, butter, brown sugar, and carrots.

      Cover with a lid. 

      Turn up the heat to low and cook for 10 minutes. Open the lid and stir everything gently. Cover with the lid again. Turn up the heat to high and cook for 5 minutes. Remove from heat source and let rest for 10 minutes with lid on.

      Enjoy!

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      Glazed Carrots

      Glazed Carrots are tender sweet and delicious.
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      Cook Time 25 minutes
      Total Time 25 minutes
      Course Appetizer, Side Dish
      Cuisine American
      Servings 4
      Calories

      Ingredients
        

      • 16 oz baby carrots
      • 3 tbsp brown sugar
      • 2 tbsp unsalted butter
      • ¾ cup water

      Instructions
       

      • In a non-stick pan: add water, butter, brown sugar, and carrots. Cover with a lid.
      • Turn up the heat to low and cook for 10 minutes. Open the lid and stir everything gently. Cover with the lid again. Turn up the heat to high and cook for 5 minutes.
      • Remove from heat source and let rest for 10 minutes with lid on.

      Enjoy!

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        Scalloped Potatoes

        Scalloped Potatoes are creamy, cheesy and delicious to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, warm rich textures and at a budget price, this is perfect standard meal planning. Quick and tasty this recipe will has that home cooked country aroma that will advertise supper is ready. My kids have requested this recipe for years and I am glad to share it with you and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Cheesy and creamy be careful fresh from the oven, as these Scalloped Potatoes hold their heat and keep warm for an extended period of time. Thanks for visiting and see you again soon.

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        Rinse and clean the potatoes. Then thinly slice the potatoes about â…›” thick. Set aside and cover with saran Wrap until ready to cook.

        Heat a non-stick pan to medium-high heat. Add butter and wait until it has almost melted. Add chopped onions and cook for 4-6 minutes or until translucent.

        Add minced garlic and cook for 30 seconds or until fragrant. Turn down the heat to medium. Sprinkle in the flour and mix everything together. Pour in the vegetable broth and mix well until smooth (no lumps). 

        Add salt, pepper, cayenne (if using), and milk. Mix everything together and let simmer for 5-6 minutes. Remove from heat source.

        In this order: layer half of the sliced potatoes in the baking pan

        Cover with half of the sauce

        Then sprinkle on the 1 cup of cheese. Then repeat next layer following the same order.

        Cover with aluminum foil and bake for 45 minutes.

        Remove foil and cook uncovered for another 40-45 minutes or until lightly golden brown on top.

        Garnish with chopped parsley.

        Serve

        Enjoy!

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        Scalloped Potatoes

        Cheesy and full of creamy Scalloped Potatoes this recipe is absolutely delicious.
        No ratings yet
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        Prep Time 15 minutes
        Cook Time 1 hour 30 minutes
        Total Time 1 hour 45 minutes
        Course Side Dish
        Cuisine American
        Servings 8
        Calories

        Equipment

        Ingredients
          

        • 3 lbs yukon gold potatoes with skin
        • 2 cups shredded cheddar cheese
        • 2 cups whole milk
        • 1 cup unsalted or low-sodium vegetable broth
        • 4 tbsp all-purpose flour
        • 3 tbsp unsalted butter
        • 1 tsp salt
        • ½ tsp pepper
        • 1 onion chopped
        • 3 garlic cloves minced
        • dash ground cayenne pepper optional

        Instructions
         

        • Preheat the oven to 350°F.
        • Rinse and clean the potatoes. Then thinly slice the potatoes about â…›" thick. Set aside and cover with saran Wrap until ready to cook.
        • Heat a non-stick pan to medium-high heat. Add butter and wait until it has almost melted. Add chopped onions and cook for 4-6 minutes or until translucent. Add minced garlic and cook for 30 seconds or until fragrant.
        • Turn down the heat to medium. Sprinkle in the flour and mix everything together. Pour in the vegetable broth and mix well until smooth (no lumps). Add salt, pepper, cayenne (if using), and milk. Mix everything together and let simmer for 5-6 minutes. Remove from heat source.
        • In this order: layer half of the sliced potatoes in the baking pan, cover with half of the sauce then sprinkle on the 1 cup of cheese. Then repeat next layer following the same order.
        • Cover with aluminum foil and bake for 45 minutes. Remove foil and cook uncovered for another 40-45 minutes or until lightly golden brown on top.

        Serve & enjoy!

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          Baked Potato Wedges

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          Simply delicious easy to make Potato Wedges are scrumptious and good to the last bite. This affordable and very easy to make selection is perfect when you are craving some good old Tater Wedges or you need a mouthwatering partner for that lunch time sandwich. Full of flavors and moist crumbling textures this recipe is extremely budget friendly. Kids absolutely loves these Potato Wedges and the Air Fryer helps make the skin ever so crispy. My entire family loves this recipe and I recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have a warm and fresh Potato Wedge today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Potato Wedges go with a variety of items and can even be enjoyed as a stand alone snack. Thanks for visiting and see you again soon.

          Clean potatoes and slice into wedges (8). Place potato wedges in a bowl.

          Pour in the olive oil and mix until well coated. Add salt, pepper, garlic & paprika.

          Mix everything together until well seasoned.

          Place potatoes on the baking sheet. Make sure to space them enough to allow uniform cooking. Being carful to not over crowd them.

          Bake for 50 minutes or until crispy on the outside and soft in the center (flip after 30 minutes). 

          Serve with your favorite dip. Enjoy!

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          Baked Potato Wedges

          Quick and easy Baked Potato Wedges are perfectly delicious.
          1 from 1 vote
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          Prep Time 5 minutes
          Cook Time 50 minutes
          Total Time 55 minutes
          Course Appetizer, Side Dish, Snack
          Cuisine American
          Servings 4
          Calories

          Ingredients
            

          • 3 lbs russet potatoes
          • ¼ cup olive oil
          • 2 tsp garlic powder
          • 2 tsp paprika
          • 1 tsp salt
          • ½ tsp black pepper

          Instructions
           

          • Preheat the oven 400°F.
          • Clean potatoes and slice into wedges (8). Place potato wedges in a bowl. Pour in the olive oil and mix until well coated.
          • Add salt, pepper, garlic, paprika and mix everything together until well seasoned.
          • Place potatoes on the baking sheet. Make sure to space them enough to allow uniform cooking. Being carful to not over crowd them. Bake for 50 minutes or until crispy on the outside and soft in the center (flip after 30 minutes). 

          Serve with your favorite dip. Enjoy!

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            Roasted Cherry Tomato Soup

            Warm satisfying rich and delicious is the best way to describe this Roasted Cherry Tomato Soup. The oven roasting process unlocks the fresh tomato and onion flavors, giving the soup a creamy texture that makes this scratch made recipe a must try. Full of natural flavors, this dish is great as a main entree, lunch item or side soup. With very little preliminary work required in the kitchen, anyone can make this easy to follow recipe. I love dipping a fresh piece of bread in my bowl as I snack my way through another satisfying meal. My kids love theirs with grilled cheese sandwiches.

            Watch the video and follow the instructions below to have a warm bowl of this Roasted Cherry Tomato soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Creamy and smooth, this comforting soup is also pretty awesome with toasted garlic bread or fresh French bread. Top with fresh grated parmesan cheese, onions or basil for a fancy look with tasty subtle changes in flavor. Thanks for visiting and see you again soon.

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            Spread the tomatoes on a baking sheet (13″ x 9″). Add chopped onions and garlic heads (trim about ¼” the top of the head). Drizzle extra virgin olive oil on the garlic and tomatoes.

            Generously sprinkle salt and black pepper on top.

            Preheat the oven to 450°F (232°C). Bake in the oven for 30 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.

            Transfer the roasted tomatoes to a pot/dutch oven. Using a handle blender (if you don’t have one, wait for another 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 

            Add heavy whipping cream and stir ever together. Season with salt and pepper as needed.

            Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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            Roasted Cherry Tomato Soup

            Fantastic Roasted Cherry Tomato Soup is creamy, delicious and bursting with rich flavors.
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            Prep Time 5 minutes
            Cook Time 50 minutes
            Total Time 55 minutes
            Course Appetizer, Main Course, Soup
            Cuisine American
            Servings 8
            Calories

            Ingredients
              

            • 4 lbs cherry tomatoes
            • 4 tbsp extra virgin olive oil
            • 2 sweet onions chopped
            • 2 garlic heads cut the tips
            • 2 cups unsalted or low-sodium vegetable broth
            • ½ cup heavy whipping cream
            • 1 tbsp granulated sugar
            • 1 tsp salt
            • ½ tsp black pepper

            Instructions
             

            • Preheat the oven to 450°F (232°C).
            • Spread the tomatoes on a baking sheet (13" x 9"). Add chopped onions and garlic heads (trim about ¼" the top of the head). Drizzle extra virgin olive oil on the garlic and tomatoes. Generously sprinkle salt and black pepper on top.
            • Bake in the oven for 30 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
            • Transfer the roasted tomatoes to a pot/dutch oven. Using a handle blender (if you don't have one, wait for another 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 
            • Heat the pot/dutch oven to medium heat. Add vegetable broth, sugar and mix. Simmer for 15 – 20 minutes until thickens to your liking.
            • Add heavy whipping cream and stir ever together. Season with salt and pepper as needed.

            Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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