I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
Pumpkin is not just for sweets, pies, and baked goods. My Pumpkin Parmesan Risotto with Bacon is savory, smokey, salty, herby, earthy, and hearty. Packed with flavor from white wine, Parmesan, sharp, cheddar, and pumpkin. This is one indulgent and delicious risotto!
Oh, how I love risotto. It is one of my go-to dishes when I see it on a menu. I love it as a side and as a main dish! One of the things I like the best about risotto is the versatility. I have made so many different types of risotto, and I am always reassured knowing that it is a dish that allows for a lot of adaption and personalization.
This recipe is a little different because I stir pumpkin puree right into the risotto. I also ad bacon, sharp cheddar, and Parmesan. This risotto is so decadent and creamy. It is certainly rich enough to enjoy as an entree, but it is the perfect side for a simple grilled pork tenderloin or oven roasted chicken.
Risotto needs a little love as you make it, and some people will say that is is not a weeknight dish. I typically disagree because it cooks in one pan and is typically ready in 30-minutes. To me that is weeknight friendly. Sure, it required a little more stirring, but keep the protein simple and it is an excellent option. However, it is equally an impressive dish to make for a dinner party- like I said versatile!
Pumpkin Drinks:
Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
Easy Pumpkin Frappuccino from The Bitter Side of Sweet
Pumpkin Bubble Milk Tea from Daily Dish Recipes
Pumpkin Pie Milkshake from Seduction In The Kitchen
Pumpkin Pie Smoothie from Sweet Beginnings
Pumpkin Spice Red Sangria from Love & Confections
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy
Pumpkin Breakfasts & Baked Goods:
Air Fryer Pumpkin Spice Donut Holes from Blogghetti
Overnight Pumpkin French Toast with Pecan Praline Topping from Food Above Gold
Pumpkin Granola from It Bakes Me Happy
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Waffles from 4 Sons R Us
Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen
Savory Pumpkin Recipes:
Pumpkin and Cheddar Pierogies from A Kitchen Hoor’s Adventures
Pumpkin and Sausage Tacos from Our Good Life
Pumpkin Broccoli Cheddar Soup from The Crumby Kitchen
Pumpkin Mac and Cheese from Cindy’s Recipes and Writings
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise
Pumpkin Desserts:
Layered Pumpkin Cheesecake Pie from Palatable Pastime
Mini Pumpkin Pie Hand Pies from The Beard and The Baker
Pumpkin Butter Cupcakes from The Spiffy Cookie
Pumpkin Cookies and Cream Ice Cream from Karen’s Kitchen Stories
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Gingersnap Cheesecake from The Redhead Baker
Pumpkin Honey Bun Cake from Family Around the Table
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Spice Snickerdoodles from Creative Southern Home
Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious
One of the sponsors of #PumpkinWeek is Cabot Cheese. I opted to use their Seriously Sharp Cheddar Cheese. I wanted a nice sharp cheese to offset some of the richness of this risotto. I loved the sharp flavors from the cheese, and it made my risotto so beautiful and so creamy! Cabot Cheese is an award winning and in business since 1919- their products are delicious and they have a large variety of products.
The beautiful hand-crafted wooden spoon pictured is compliments of our sponsor Dixie Crystals. Dixie Crystals allowed us to choose a few things for this event, and when I found this beautiful hand-crafted risotto spoon! I knew that it had to be mine. I love the design, and I will show you more fun goodies I found for #PumpkinWeek as the week goes on!
What do I need to make Pumpkin Parmesan Risotto with Bacon?
- Butter
- Olive Oil
- Onion
- Bacon
- Arborio rice
- White wine (or use extra chicken stock)
- Chicken stock
- Fresh sage
- Parmesan cheese
- Sharp cheddar cheese
- Black pepper
- Risotto Spoon
- Skillet
- Cheese grater
Frequently Asked Questions?
Where can I find Arborio rice?
It is typically located by the other rice at the grocery store, but sometimes I find it in the natural foods section.
I don’t drink- what can I use in place of wine?
The wine can be subbed for extra chicken stock.
Can I use coconut oil in place of the olive oil and butter?
Yes! The flavor might be a little nuttier, but it will be delicious
My risotto is not absorbing the liquid- what do I do?
Your heat is likely not height enough. Turn it up slightly till you see a different.
Can I make risotto in advance?
I typically say no because the liquid gets absorbed, and it gets a bit thick for my liking.
Looking for more delicious pumpkin treats?
Instant Pot Pumpkin Cinnamon Applesauce
Pumpkin Parmesan Risotto with Bacon
Ingredients
- 2 tbsp olive oil
- 1 1/2 tbsp butter
- 1/2 white onion, diced
- 6 slices of bacon, chopped
- 1 cup arborio rice
- 2/3 cup dry white wine
- 4 cups chicken stock
- 1/2 cup pumpkin puree
- 3 sage leaves, diced fine
- 1/2 cup grated sharp cheddar cheese
- 1/3 cup granted Parmesan cheese
- Black pepper, to taste
Instructions
Heat a large skillet over medium heat. Add olive oil and butter to pan; swirl to coat.
Add onions and bacon; cook 4-5 minutes till bacon is crispy and onion tender. Stir in rice, and cook for 1-2 minutes, stirring constantly.
Increase heat to medium-high and add wine and stir. Add stock 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock stir in the pumpkin and sage.
Remove from heat and add the cheddar and Parmesan.
Season with black pepper.
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
PRIZE#3 TORANI
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.
Beer Cheese Chicken Skillet
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCormickONEatMeijer #CollectiveBias
Beer Cheese Chicken Skillet is a weeknight friendly meal that is packed with flavor. Tender chicken breasts, beer, sharp cheddar, a touch of cream, and McCormick® ONE Seasoning Mix makes an easy meal that everyone will love.
We love to mix-up dinner at our house, but not sacrifice a lot of time on weeknights. McCormick® ONE Seasoning Mixes are made with McCormick seasonings, and are perfect for an easy prep dinner that will be loved by the entire family. I love the variety of mixes from Farmer’s Market to Creamy Chicken and Vegetable to Chicken Parmesan- all prepared in one pan! There is also no MSG and no artificial flavors.
This recipe for Beer Cheese Chicken Skillet is easy on prep and easy clean-up- both important for weeknight cooking. This is a recipe that will not give you a laundry list of ingredients either- just simple and delicious. I love homemade meals, and it is far easier on the weeknight with a little help from McCormick® ONE Seasoning Mixes.
This chicken skillet is packed with flavor. The recipe calls for chicken breasts- which cook beautifully in a skillet. The chicken is seasoned exclusively with McCormick® ONE Seasoning Mix: Farmer’s Market. The sauce is a delicious pan sauce using the chicken drippings, garlic, beer, chicken broth, and cream. The chicken is finished in the sauce and is absolutely delicious.
This is a wonderful meal for a fall evening to enjoy with family. Another plus is that the leftover (if there are any) are wonderful for lunch the following day! I not only love an easy one-pan meal, but I love when it makes a weekday lunchtime easier!
McCormick® ONE Seasoning Mix can be found at Meijer in the spice and baking isle. Check out all of the delicious options to make your family dinner easy and delicious! There are so many wonderful options deciding what to try first is the hardest part!
What do you need to make my Beer Cheese Chicken Skillet?
- Boneless skinless chicken breasts
- Olive oil
- McCormick® ONE Seasoning Mix: Farmer’s Market
- Garlic
- Beer
- Chicken Broth
- Heavy Cream
- Sharp Cheddar
How do I make Beer Cheese Chicken Skillet?
- Season chicken with McCormick® ONE Seasoning Mix: Farmer’s Market on both sides.
- Heat olive oil in a skillet over medium heat. Place chicken in the skillet and cook on each side.
- Remove chicken from skillet and add the garlic. Cook for about a minute and whisk in the beer.
- Next, add the chicken broth and simmer for 5 minutes.
- Add the heavy cream and lightly simmer for an additional 5 minutes. Whisk in the cheese.
- Add the chicken to the sauce, top with cheese, and simmer for an additional 5 minutes.
- Plate chicken with mashed potatoes and a seasonal veggie or salad. Drizzle beer cheese sauce on top of the chicken.
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Frequently Asked Questions
Can I use chicken thighs?
Yes, but you cook like will decrease and it is important to make sure that you are using a meat thermometer to make sure that the chicken is properly cooked to an internal temperature of 165°F.
Will a non-alcoholic beer work?
Absolutely! I recommend a light beer with an NA beverage or an alcoholic beer.
Can I use a different cheese besides sharp cheddar?
Yes, it will change the flavor profile, but pepper jack or a mild cheddar would be delicious.
I am having trouble with my chicken getting too much color in the skillet, what can I do?
Make sure that you do not have the heat too high. Also, if you are working with a larger chicken breast you may experience this because it is a longer cooking time. You may want to reduce the size of the chicken to make sure all pieces are evenly sized.
Can I use milk in place of cream?
Your sauce will not thicken properly without the cream. If you need to use milk I recommend a whole milk but, again, the thickness of the sauce will be impacted.
Looking for more delicious skillet and on-pan meals?
One Pan Ranch Pork Chops and Veggies
Crispy Baked Pretzel Chicken with Creamy Honey Mustard Ale Sauce
Pan Roasted Pork Tenderloin with Creamy Roasted Garlic Sauce
Beer Cheese Chicken Skillet
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts (about 4 pieces)
- 1 pkg McCormick® ONE Seasoning Mix: Farmer's Market
- 2 1/2 tbsp olive oil
- 2 cloves garlic, minced
- 1 1/4 cup light beer
- 1/2 cup low sodium chicken broth
- 2/3 cup heavy cream
- 1 cup shredded sharp cheddar
Instructions
Place chicken on a plate and season both sides with the contents of the McCormick® ONE Seasoning Mix: Farmer's Market.
In a heavy bottomed skillet, heat olive oil over medium heat. Place chicken into the skillet and cook 5 minutes per side.
Remove chicken from skillet. Add garlic and cook for 1 minute.
Whisk in the beer. Next, add the chicken broth and simmer 5 minutes.
Add the cream and simmer and additional 3-5 minutes to allow cream to thicken enough to coat the back of a spoon. Whisk in the cheese till melted.
Add the chicken to the skillet, top with a little additional cheese and lightly simmer 5 minutes.
Using an instant read thermometer, check chicken in thickest part of the breast to ensure that the internal temperature is 165°F.
Remove chicken from the skillet and plate. Drizzle sauce over the top.
Scrambled Eggs with Bacon and Blue Cheese
Bacon and Blue Cheese Scrambled Eggs is a dressed up twist on a savory breakfast favorite. Creamy scrambled eggs, rich blue cheese, and crisp smokey bacon make these a new favorite.
Breakfast is probably my favorite meal of the day. However, it must have eggs! I am a complete savory breakfast person. I do love pancakes from time to time, but eggs are a must have for me. I love them prepared almost any style, and I love experimenting with different mix-in, and sides.
To me, it is hard to beat a basic egg scramble. I love to try different combinations in my egg scrambles, and today I am sharing one of my favorite combos: blue cheese and bacon.
Now, blue cheese and bacon is not a unique duo, but it is not typical with breakfast. Most people think steak or a burger when they hear blue cheese and bacon, but this combo is absolutely delicious with eggs!
What Do You Need For Blue Cheese and Bacon Scrambled Eggs?!
Eggs: I like to use a large egg for this recipe- well really anytime I am making eggs!
Milk: Use whole milk for scrambled eggs- it makes them so much richer!
Salt and Pepper: I feel like these are a must have for eggs (especially the pepper if you are my husband!)
Blue Cheese: The cheese can be bough as crumbles or you can crumble off a block. My current favorite blue cheese is Roth’s Buttermilk Blue Cheese (Wisconsin made!).
Bacon: I am always and forever loving Nueskes’s Bacon. They are about 40 minutes north of where I live.
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Frequently Asked Questions
Can I use thick cut bacon?
Sure! I made a lot of the bacon I cook with in advance so I have it on hand for recipes like this one. I recommend making sure that you get it nice and crisp before chopping.
I only have medium eggs- how to I know how to portion my eggs?
This recipe calls for 4 large eggs. If you only have medium I recommend using 5 medium. If you are using extra-large eggs I find that 1:1 ration for this recipe works just fine.
I keep getting brown spots on the egg when I am cooking- what am I doing wrong?
Turn your heat down. The best method for eggs in slow and low (or in this case medium-low). When you have the heat too high you will see the brown spots on the eggs. Also remember to move the eggs in the pan. Letting them sit too long will also cause parts to overcook. However, if this happens- don’t worry they will still taste good!
I don’t like blue cheese- what is a similar textured cheese that would work in place of blue cheese?
I would suggest using feta. You could use goat cheese too, but that texture is typically softer, but the flavor would be nice with the bacon.
Can I add some veggies?
Sure! I would cook them first to make sure they are tender since the eggs cook quickly. Diced peppers or mushrooms would be delicious.
What type of pan works best?
I like to use a rimmed skillet, like this one. A basic spatula will be helpful as well.
Looking for more delicious breakfast recipes?!
Everything Bagel Smoked Salmon Quiche
Blue Cheese and Bacon Scrambled Eggs
Ingredients
- 4 large eggs
- 1/4 whole milk
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 1/3 cup crumbles blue cheese (+ a little extra for topping)
- 4 strips of bacon, cooked and chopped
Instructions
Crack eggs into a medium mixing bowl. Add milk, salt, and pepper. Whisk till combined and pale yellow. There should be a few air bubbles formed on the surface from whisking.
In a medium rimmed skillet, heat butter over medium-low heat. Add the eggs.
Allow sides of the eggs to loosely set and pull in the sides to form the scrambled eggs.
When eggs are about half done (still runny, but forming solids), add the blue cheese and bacon to the eggs. Keep pulling in the sides of the eggs till eggs are set and cheese is partially melted (blue cheese will not typically completely melt).
Remove from heat, serve, and enjoy with buttered toast.
Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.
This post was originally published in 2013 and was updated to improve for viewers in June 2019.
Beer Battered Deep Fried Cheese Curds
Beer Battered Deep Fried Cheese Curds are a staple in Wisconsin. Real and authentic Wisconsin cheese curds. Curds so fresh they squeak, tossed in beer batter, and fried till crispy and melty. It is not Wisconsin without cheese curds!
My husband said to me, “you need to give these people some cheese curds!”. I have to agree with him. It seems to be inexcusable for a person to be from Wisconsin, have cheese curd in their name, and love cheese but have no cheese curd recipe to share!
Fear not my friends because the day is here, and I am sharing my recipe, tricks, and tips for the best Wisconsin cheese curds.
Cheese curds can be a little tricky, but with practice and patience they are one of the tastiest bites on earth.
I use super fresh cheese curds (they must squeak!). Typically, you can find fresh cheese curds at an store in Wisconsin. If there are local farms selling them- even better- because it is likely from earlier that day. Cheese curds are typically cheddar, but there are other types. They are springy and light, but have a nice salty flavor to them.
Frequently asked questions:
What type of oil to I need to use?
I use a plain vegetable oil for my curds.
Do I need a deep fryer?
No, but I recommend an oil thermometer, like this one.
Does it matter what type of beer I use?
I recommend a lighter beer.
Why do I need to use baking soda?
When fried, gas bubbles are released resulting is a lighter fried curd.
Can I use a different cheese than cheddar?
Yes, mozzarella will work well, but it will change the traditional cheese curd flavor.
Why are some cheese curds white and some yellow?
No different in flavor exists, but the yellow color is from an additive called annatto.
Are there different way to prepare cheese curds?
Yes. You can use thicker batter or bread crumbs to change the texture and thickness of the breading. Cheese curds are typically fried, but some people like to use their air fryers to make the cheese curds.
Can I add seasonings and herbs to the cheese curds?
Yes. I have found the best method is to toss the ht curds in the seasoning and fresh herbs.
Do you need a dip?
Cheese curds are typically served with ranch in Wisconsin. Other types of popular dip as ketchup and marinara sauce.
To learn more fun facts about cheese curds click here!
I am teaming up with a few blogging friends to bring you even more delicious diary recipes! Check out these amazing dishes!
Delicious Dairy Recipes
- Aspargus Gruyere Tart by Art of Natural Living
- Beer and Brats Mac and Cheese by A Kitchen Hoor’s Adventures
- Beer Battered Deep Fried Cheese Curds by Cheese Curd In Paradise
- Best Oreo Milkshakes by Family Around the Table
- Cheese and Spinach Ravioli Casserole by A Day in the Life on the Farm
- Cookies and Cream Ice Cream by Simply Inspired Meals
- Individual Baked Macaroni and Cheese by Karen’s Kitchen Stories
- Marigold Petal and Matcha Panna Cotta by Culinary Adventures with Camilla
- Palestinian Preserved Labneh by Pandemonium Noshery
- Sour Cream and Spicy Cheddar Ranch Dip by Hezzi-D’s Books and Cooks
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Looking for more recipes perfect for a cheese lover?!
Cheesy Chicken Spaghetti Casserole
Loaded Beer Cheese Potato Soup
Beer Battered Deep Fried Cheese Curds
Ingredients
- 2 quarts vegetable oil
- 1 1/3 cup all-purpose flour, divided
- 1/3 cup whole milk
- 1 tsp baking soda
- 3/4 cup light beer
- 2 eggs
- 2 lbs cheese curds, separated
- Ranch Dressing for dipping, optional
Instructions
Place cheese curds on a parchment lined baking sheet and freeze for an hour. Just before the curds are ready to come our of the freezer, heat your oil high to 400°.
In a mixing bowl, combine 1 cup flour, milk, baking soda, beer, and eggs.
In a separate bowl add the remaining 1/3 cup flour. Roll the frozen cheese curds in the flour.
Dip the cheese curds in the beer batter. Carefully remove them with a fork and tap the side of the bowl to remove any unneeded batter.
Place the battered curds in the heated oil. Fry the curds in batches of 8 for 1 1/2 -2 minutes. The cheese curds will be golden brown. It is important not to add too many at once because the oil temperature will decrease giving you soggy curds.
Place cooked curds on a paper towel lined plate.
Serve hot.
Creamy Taco Mac Skillet
Creamy Taco Mac Skillet is cheesy, full of flavor, and weeknight friendly! Packed with seasoned taco meat, tomatoes, cheese, and pasta- everyone will request this easy skillet dinner!
We are sprinting towards the end of the school, and I am all about the quick and easy meals. For me, the beginning and end of school are the hardest when it come to meal planning. The start of the school year means new routines and change, and the end of the school year is survival to get the finish line. In Wisconsin, we have had a lot of weather cancellations and our last day was June 7th, but it was moved to June 10th and everyone is getting excited for summer. I am two weeks away from officially having my teaching license in the State of Wisconsin. Since I have a bachelor’s degree the actually certification process has meant a lot of unpaid time in various classrooms for teaching experience and practice. While it has been helpful, fun, and educational, I am very excited to finally be paid for my work, make an employment decision, and be done with school (for now).
Since the end of school is about survival, 30-minute meals like my Creamy Taco Mac Skillet are a regular on my meal plan. Easy, fast, and hearty- perfect to fill-up my kiddos bellies after a long school day. We are also in the throws of soccer after school, and I love having a back-pocket recipe like this one because I can get dinner on the table very quickly so we can keep our evening moving.
Frequently Asked Questions:
What is the best type of pasta to use?
I like to use fusilli for this skillet, but capatavi or penne is a great alternative. I would not suggest a thin pasta- a hearty pasta works best.
Can I leave out the tomatoes?
Yes, but the flavor will be different. If you leave out the tomatoes, I suggest reserving about 2/3 cup of the pasta water to add to the skillet or it will not be very saucy.
Can I use a different type of cheese?
Absolutely! I suggest pepper jack or monterey jack.
How are the leftovers?
I love to have this for lunch! It is just as cheesy and creamy the following day!
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Helpful tools to make your skillet meals!
Creamy Taco Mac Skillet is a must for you weekday meal plan! I find that meal planning really works for our family. I know the thought of it can feel a little overwhelming at first, but once it becomes habit it is a nice crutch, at least for me, during the week.
One thing that I found is not to over-plan. I have made the mistake more times than I can count, and have scrambled to use the food I purchased. What works for my family is planning 3 weekday meals and 1 weekend meal. I typically do not shop for the weekend meal till later in the week. For us, this provides flexibility which, to me, if the key to making meal planning work. I also try to plan meals to have leftovers so we can use them for lunches, or for another weeknight meal. I would plan my Creamy Taco Mac Skillet on a Monday or Tuesday because I find the beginning of the week to generally be more hectic, and I also have leftovers for lunch!
Check out these delicious skillet meals!
Skillet Rice and Beans with Kielbasa
One-Pot BLT Tortellini Skillet
Ham and Cheese Gnocchi Skillet
Creamy Taco Mac Skillet
Ingredients
- 16 oz dry shaped pasta
- 1 lb lean ground beef
- 1 small onion, chopped
- 14 oz can petite diced tomatoes, drained
- 1.25 oz packet taco seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese, divided
- 3 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup sliced black olives
Instructions
Cook pasta according to the package directions. Drain, and set aside.
In a large rimmed skillet cook the ground beef and chopped onion until no longer pink.
Add the tomatoes, taco seasoning, salt, and pepper. Simmer over medium heat for about 5 minutes.
Stir in 1/2 cup cheddar cheese, cream cheese, and sour cream. Stir until the cream cheese is melted and the sauce is well blended. Add the pasta to the meat and gently stir. Simmer over medium-low heat 3-4 minutes.
Remove from the heat and top with remaining 1/2 cup shredded cheddar cheese and black olives.
White Chicken Enchiladas
White Chicken Enchiladas are one of my favorite weeknight chicken dinners. Simple, rich, cheesy, and satisfying. A perfect recipe for use a rotisserie chicken for an necessary (at least in my house) mid-week shortcut!
I love these enchiladas. I mean LOVE. They are so delicious and, not to mention, soooooo easy. They can be prepped in advance, or made on a weeknight. The filling is hearty shredded chicken, cheese, and diced green chiles. Topped with cheese, baked, and broiled for a few minutes make the best ooey gooey enchiladas with a golden top.
Dinner was never easier or more delicious than this dish! My kiddos love this meal, and I am always excited for dinner when I know it is on the menu. I also love this recipe because it makes fantastic leftovers for lunch the following day!
What do you serve these enchiladas with? I love to serve my enchiladas with black beans and a scoop of saffron rice. I top mine with a dollop of sour cream as well. I think they are also fantastic with refried beans, pinto beans, or even a fresh salad with a few slices of avocado.
Frequently asked questions:
Can I use olive oil in place of butter?
Yes, olive oil will work but the flavor of the sauce might be slightly different.
What is the best method to rolling enchiladas?
I place most of my filling to one side then roll to make sure I can get a tight roll to keep the filling intact.
Are green chiles spicy?
No, they are a mild pepper. If you want more heat use canned diced jalapenos.
Do I need to keep an eye on my enchiladas when the broil?
Yes, 5 minutes is perfect in my oven, but check on them around 3 minutes to make sure you do not experience scorching.
I am into all things using rotisserie chicken today! Rotisserie chicken is an amazing time saver for me on the weekdays when it comes to dinner.
Check out some other recipes using rotisserie chicken!
Rotisserie Chicken Recipes
- Barbecue Chicken French Bread Pizza by A Kitchen Hoor’s Adventures
- Chicken ala King by A Day in the Life on the Farm
- Crispy Baked Chicken Taquitos by Karen’s Kitchen Stories
- Maftoul – Palestinian Chicken and Couscous by Pandemonium Noshery
- White Chicken Enchiladas by Cheese Curd In Paradise
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Here are some kitchen tools to get you started!
These are some of my favorite kitchen basics!
Looking for more delicious family favorite chicken recipes? I got you covered!
Cheesy Chicken Spaghetti Casserole
White Chicken Enchiladas
Ingredients
- 12 soft flour taco shells
- 2 1/2 cups shredded chicken
- 2 cups shredded Monterey Jack cheese,
- 8 oz diced green chiles
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
Instructions
Preheat oven to 350° degrees. Lightly spray a 9×13 pan with cooking spray.
In a medium bowl, mix shredded chicken with 1 cup cheese, and 4 oz green chiles.
Place filling in the taco shells and roll them tightly. Place them seam-side down in the baking dish.
In a sauce pan, melt butter, whisk in flour, and cook for about a 1 minute. Whisk in the broth, and whisk till smooth- do not boil. Stir in sour cream and remaining chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 25 min and then broil for 5 min to brown the cheese.
Recipe Notes
Adapted from: Joyful Mama’s Kitchen
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Grilled Chili Cheeseburgers
Today’s #SummerGrilling recipe has been sponsored by Hamilton Beach, however, all opinions are my own. #ad #SummerGrilling #HamiltonBeach
This week, we’re sharing the best grill recipes and celebrating the start of summer with an amazing giveaway, sponsored by BBQGuys, Farmer’s Pantry, Joy Jolt,The Spice House, and Torani. To learn more about our sponsors and giveaway click here!
Grilled Chili Cheeseburgers are a twist on a traditional cheeseburger. Seasoned with chili, cheese in the burger, and on top make one delicious bite!
Today is the final day of the #SummerGrilling event! Make sure you take the time to enter the amazing giveaway!
I am closing my part of this event with Hamilton Beach and my Grilled Chili Cheeseburgers. This burger is really simple, but so packed with flavor. I start with ground beef, add chili powder, onion powder, salt, and pepper. Next, I add a little Worcestershire sauce, and shredded cheddar cheese. I hand-pat my burgers, grill, and top with super melty and gooey American cheese. I pop them on toasted buns, and it is a simple, yet decadent, twist on a transnational cheeseburger.
For this recipe, I am using the Hamilton Beach Indoor Searing Grill. Prior to testing this device, I had not worked with an indoor grill since my college days, and this was soooooooo easy to use. In addition to being easy, it is a breeze to put together (literally a minute or less), cooked the burgers perfectly, and the pieces can go right into my dishwasher. I can see this grill being a nice go-to option for quick grilling needs, or when the weather is not cooperating and I have my heart set on grilled BBQ chicken or grilled steaks and asparagus!
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Besides the end of #SummerGrilling today is Mother’s Day, and I want to wish all the different types of mothers out there a relaxing and happy day- however that looks for you! I am planning an early barre class, followed by a lazy morning, a little outdoor family time at the park, and a cookout in the evening at my parent’s house. I am all about the lazy weekend which school is in session. I am planning to close the day with episode 5 of Game of Thrones! I am really excited to see what is going to happen this week.
Here is a recap of my #SummerGrilling recipes:
Grilled Maple Garlic Pork Tenderloin
Baked (or Slow Cooker) Chili Cheese Dip
Grilled Chili Cheeseburgers
Ingredients
- 1 1/4 lb ground beef
- 1 1/2 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp Worcestershire sauce
- 1/3 cup shredded cheddar cheese
- 4 slices American cheese
- 4 burger buns
Instructions
Heat grill to medium-high.
In a bowl, add beef, seasoning, Worcestershire sauce, and shredded cheese.
Gently mix with your hands until ingredients are just incorporated together.
Pat burgers into 4 patties.
Place burgers on the grill to cook. Flip when burgers temp at about 115°F. Place a slice of cheese on each burger. Cook until burger temp is at 145-150°F for a medium-well burger. Remove from the grill and serve on buns.
Enter the #SummerGrilling Giveaway!
Official Rules and Conditions for the #SummerGrilling Giveaway: Official Rules and Conditions for the #SummerGrilling Giveaway: One grand prize winner will receive a prize package including:- iGrill Mini Grilling Thermometer from BBQGuys
- Case of Cornbread Crisps from Farmer’s Pantry
- Indoor Searing Grill from Hamilton Beach
- Stella High Ball Glassware from Joy Jolt
- Best Seller Collection from The Spice House
- 1 Year Supply of Syrups from Torani
- $100 via PayPal
Chicken with Chile Cheese Rice
There is a magical place my mind goes when I can make a meal in under 30 minutes on a weeknight. This magical place is a result of not hearing the incessant yelling from my boys that they are starving to death at 5:01. It is also a result of producing a meal that they will a) both eat, and b) are interested enough in their food to keep their hands to off each other for 5 minutes. As you can see the bar is set high over here. Enter Chicken with Chile Cheese Rice. As I said, this recipe is ready in 30 minutes, and is one of my weeknight favorites. It actually not a new recipe, but it was shared with me years ago by another blogger and I have loved it ever since.
This meal combines all the good stuff. Shredded chicken, brown rice, peppers, onions, and a mix of colby and pepper jack cheeses. I also love to add a bunch of fresh chopped cilantro as well. This recipe has just the right amount of heat without being over the top. However, if you are sensitive to spice it can easily substitute green been in place of the jalapeno. I will tell you that both my kids eat this with the jalapeno, and it is not overly spicy.
My other trick to this dish is to make a bunch of shredded chicken in advance. I make 5 pounds at a time in my instant pot, shred the chicken, and bag it in 1 pound amounts. I generally freeze it so I have it on hand for quick dinner. If you don’t have an instant pot you could boil the chicken till it will shred or cook it in a slow cooker, and follow the same process for storing till you need it.
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We are on spring break this week, and I am in full prep mode for a really fun (and sweet) event next week. I am working with other bloggers to bring you 6 days of different varieties of springtime sweets. It is going to be really yummy, and I am counting down the days to share it with you! If you follow me on Instagram (Click to Follow!), I have a few teasers in my stories for hints on what is coming your way next week.
Aside from prepping for next week, I have been working on my final push to get my school credentialing all set because I am done in a few short months. In Wisconsin, we are evaluated by our lesson planning using video evidence and evidence from educational standards. It is a bit of a process to put together, but I am chugging along….I will be VERY happy when I can finally slick submit!
In addition to teaching, I have a really fun project I will be working on this summer. The ink isn’t dry on all the lines yet, but when it is I can’t wait to share it with you because I am so excited about it!
We are starting to warm up in Wisconsin! 50 degrees- heat wave! However, there was a bit of flooding because it got warm quickly and rained, and we still have a lot of snow on the ground that needs to melt. Thankfully, we did not have flooding in our neighborhood, but there are others close by that experienced some flooding, but thankfully that is over for now.
If it is warming in your area I hope you have time to get outside and enjoy it. While you are at it make this delicious meal and keep that extra time saved to enjoy the sunshine!
Similar Recipes:
Chicken with Chile Cheese Rice
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 small jalapeno, diced
- 2 gloves of garlic, minced
- 2 cups chicken broth
- 1 cup uncooked instant brown rice
- 14 oz diced green chilies
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1 lb cooked shredded chicken
- 1/2 cup grated colby jack cheese
- 1/2 cup grated pepper jack cheese
- 1 cup fresh cilantro, chopped
- Sour Cream and Black Olives, for topping
Instructions
Heat oil over medium-high heat in a large rimmed skillet. Cook, stirring frequently, until onion is translucent, about 5 minutes.
Add rice, chilies, and seasonings to the pan. Cook for about a 1 minute more, then pour in broth and bring to a simmer. Simmer rice for about 10 minutes.
Add chicken to the pan and cook until rice is tender and chicken heated, about 3-5 minutes.
Next, stir in the cheese, and about 3/4 of the chopped cilantro. Stir to allow cheese melt. Garnish with a sour cream, olives, and additional chopped cilantro.
Recipe Notes
Adapted from A Taste of Home Cooking
Irish Cheddar Ale Mac and Cheese
Are you searching for a few yummy St. Patrick’s Day recipes for dinner? I have a delicious one I am sharing with you today. My recipe for Irish Cheddar Ale Mac and Cheese is delicious next to corned beef and cabbage! It is actually fantastic anytime of the year, but who doesn’t love an excuse to make a big pot of mac and cheese? No matter if you are Irish or you just love a big glass of beer- this recipe will be a fast favorite.
So what makes this mac and cheese so delicious? A few things. I use sharp white Irish cheddar, whole milk, real butter, Irish ale, fresh green onions and parsley, buttery toasted bread crumbs. I love to make my own cheese sauce for my recipe using flour and butter. My favorite pasta to use is cavatappi pasta because the shape is perfect to soak in all the cheesy sauce while the mac and cheese bakes.
Check out more incredible St. Patrick’s Day recipes!
St. Patrick’s Day Recipes
- Bangers and Mash by Everyday Eileen
- Easy Boxty by Our Good Life
- Brownie Batter Fudge for St. Patrick’s Day by Hezzi-D’s Books and Cooks
- Cod Cakes by A Kitchen Hoor’s Adventures
- Green Velvet Cookies by Kelly Lynn’s Sweets and Treats
- Irish Buck Cocktail by Family Around the Table
- Irish Cheddar Ale Mac and Cheese by Cheese Curd In Paradise
- Irish Cream Brownie Pops by The Freshman Cook
- Irish Cream Poke Cake by Strawberry Blondie Kitchen
- Irish Soda Bread Scones by Kate’s Recipe Box
- Nutty Irish Car Bomb Cake by Culinary Adventures with Camilla
- Potted Crab by Karen’s Kitchen Stories
- Shamrock Shake by A Day in the Life on the Farm
- Slow Cooker Irish Stew with Guinness by Palatable Pastime
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These days our nights are so busy since I am teaching this semester. Our nights have consisted of a lot of subs and soups from the freezer. When I get a chance to prep in the kitchen I can’t wait to share my creations with you. This month was so busy because of our family vacation, but I am excited to share a few of my favorite St. Patrick’s Day recipes with you over the next few days.
I am finding adjusting to this different pace of life to be a challenge, but I am really enjoying what I am doing at the schools, and enjoying the continued learning in the classroom. If you are a long time reader you know that I worked in politics in the early part of my career, and then a non-profit for 7 years before returning to school about 18 months ago to get my teaching license. It has been a journey, and I am on my last potion of my schooling before I get my license in June. I am so fortunate to student teach where I am right now, and am really embracing this transitional period in my life.
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I know one things that immediately gives me a nice dose of relaxation and it is this mac and cheese- so put it on your meal plan already!
I like to use a cast iron skillet like this one to bake my mac and cheese in. I find that the heavy bottom is great for preventing burning and uneven cooking.
What are your favorite Irish recipes to enjoy on St. Patrick’s Day?
Similar Recipes:
Slow Cooker Creamy Mac and Cheese With Bacon
Creamy One-Pot Stove Top Mac and Cheese
Irish Cheddar Ale Mac and Cheese
Ingredients
- 1 lb uncooked cavatappi pasta
- 4 tbsp salted butter
- 3 tbsp flour
- 3 cups whole milk
- 1 cup Irish ale (or comparable beer)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 14 oz grated sharp Irish white cheddar
- 1/3 cup sliced green onions
- 1 cup unseasoned breadcrumbs
- 2 tbsp melted salted butter
- 1 1/2 tbsp finely chopped fresh parsley
Instructions
Pre-heat oven to 350°F. In a medium pot, cook noodles according to package instructions.
While noodles are cooking, prepare the cheese sauce. Heat 4 tbsp of salted butter. Once melted whisk in the flour till thick. Slowly add the milk, whisking between each cup, and then whisk in the ale. Add the cheese and whisk till melted. Add salt, pepper, and green onions and gently whisk.
Drain the pasta and add it to the cheese sauce. Gently stir to fold the noodles into the sauce. Pour pasta into an oven safe baking dish (9×13 will work well, or a 12-inch round baking dish).
Stir the breadcrumbs, melted butter, and parsley together. Top mac and cheese with breadcrumb mixture. Bake uncovered for 20 minutes.
Slow Cooker Creamy Mac and Cheese with Bacon
This weekend was all about soups, but it was time to shake things up a bit and end it with a little mac and cheese. More specifically, Slow Cooker Creamy Mac and Cheese with Bacon. In case you thought I was just sharing my love of all things cheese you would be right, but it is also because today is National Cheese Lovers Day. We have a day people! I have joined with my other blogging friends to bring you the best cheesy recipes ever!
Check out this list of cheesy goodness! I can’t decide what I will make first!
Chicken Madeira by House of Nash Eats Gooey, Gorgeous Raclette from Culinary Adventures with Camilla Easy Italian Sausage Pasta Bake from Cooking For My Soul Extra Cheese Garlic Bread from Karen’s Kitchen Stories Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise Baked Parmesan Cheddar Crisps from Blogghetti Smoky White Cheddar Beer Cheese Dip from Food Above Gold Layered Chili Mac and Cheese from Palatable Pastime Cheese Danish from Kate’s Recipe Box Macaroni and Cheese Pierogi from The Spiffy Cookie Waffled Pizza Bites from Jolene’s Recipe Journal Pizza Grilled Cheese from A Day in the Life on the Farm Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Easy Cheese Sauce from The Gingered Whisk Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking Cheese Charcuterie and Pickled Onions from Our Good Life
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Slow cooker mac and cheese is a game changer. If you have not tried it you must! I have seen some recipes that require cooking the pasta prior to putting it in the slow cooker, but mine mixes everything together and it cooks in about 2 hours.
I have a few notes in the recipe, but will put the info here as well. Slow cookers can heat differently depending on brand and age. When this recipe gets in the last 30 minutes it is recommended to check you pasta to prevent from being over or undercooked, or if it needs a stir. I have made this many times, and had great results, but make sure that you keep an eye on the pasta towards the end to ensure a creamy and dreamy mac and cheese.
My recipe uses 3 different grated cheeses and, my secret weapon, cream cheese. This mac and cheese is so rich and so creamy! I recommend that you grate you own cheese for this dish because the pre-shredded has a powder on it to prevent the cheese from sticking together, and I found when testing this recipe the melty quality of the cheese is better with hand grated. That being said, it will work fine and be very tasty with pre-shredded, but I think the texture is not as good.
I love this recipe because I can make it for a crowd when entertaining at home, or I can make it and take it to a gathering very easily. Plus there is bacon- the forever crowd pleaser.
I am a Wisconsin girl and am wondering, what are your favorite recipes or cheeses? Do you love mac and cheese or maybe cheese right off the block. Or even cheese curds….
Similar Recipes:
Cheesy Chicken Spaghetti Casserole
One Pot Chicken Parmesan Pasta
Slow Cooker Mac and Cheese with Bacon
Ingredients
- 1 lb elbow macaroni
- 3 1/2 cups whole milk
- 12 oz can evaporated milk
- 4 oz cream cheese, diced
- 1 1/2 cups mild cheddar cheese, grated
- 1 cup Monterey jack cheese, grated
- 1 cup processed american cheese, cubed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup butter diced
- 8 strips center cut bacon, chopped
Instructions
Add all the ingredients in to the slow cooker. Stir well. Cook on low and cover.
Stir after 60 minutes and replace cover.
Cook on low for an additional 60. The total cook time is 2 hours. Slow cookers can run warmer and I advise to check the pasta at the 90 minute mark.
Just before the pasta is done cooking, cook bacon till crisp and set aside.
Stir, top with bacon, and serve.
