One small change and your classic potato casserole will never be the same. Cheetos cheesy potatoes have all the starchy cheesiness that you love but are finished off with an even cheesier topping.

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I couldn’t let my self-proclaimed birthday month of recipes go by without sharing one with Cheetos. This is simply a version of the classic cheesy potato casserole topped with Cheetos similarly to my Cheetos mac and cheese but a bit heavier on the Cheetos. It doesn’t get any cheesier than this.

These Cheetos cheesy potatoes were served at a friends BBQ cookout over Memorial Day weekend to which I also brought a more classic cheddar mac and cheese at the request of the host. Thankfully cheesy potatoes are easy to make so adding a second dish wasn’t a big deal. Of course I also brought dessert but that recipe is for another day…

Evidently cheese side dishes were in high demand because there were barely any leftovers. Guess Cheetos are like bacon – they make everything better. Who needs corn flakes on top when you can have Cheetos cheesy potatoes? I even had requests for the recipe despite the substitution being so simple. Just proves that small changes can make a difference after all.

CHEETOS CHEESY POTATOES

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Yield: 8 Servings Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

POTATO MIXTURE

• 1 (32 oz.) pkg. frozen diced hashbrowns, thawed
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 (10.5 oz.) can cream of chicken soup
• 2 cups shredded cheddar cheese
• 2 cups sour cream*
• 1/2 cup unsalted butter, melted
• Dried minced onion, to taste

TOPPING

• 2 cups crushed crunchy cheese-flavored corn snacks** (Cheetos)
• 1/4 cup unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking pan, set aside.
2. In a large bowl, combine the potato mixture together, stirring until evenly distributed, and pour into prepared pan. In a medium bowl, stir together the crushed Cheetos and butter until coated. Sprinkle over the potato mixture.
3. Bake for 45 minutes or until bubbly and the topping is golden.

Notes

*Plain nonfat Greek yogurt also works if preferred. ** Don't completely pulverize them, but to the point that the largest pieces are pea-sized.

Source: Adapted slightly from my Cheesy Potato Casserole, inspired by my Cheetos Mac and Cheese.

If potato soup and a Reuben sandwich got together they would create this Reuben soup. Can use leftover corned beef but it’s worth making some just for this!

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How many things can be Reuben-inspired? I feel like when it comes to St. Patrick’s Day, this little blog of mine is putting that question to the test. I may not have any recipes for an actual Reuben sandwich but over the years I have shared recipes for Reuben Taquitos, Reuben Pizza, Reuben Dip, Reuben Burgers, Reuben Mac & Cheese, and Reuben Stromboli. Today I am adding one more to that list – Reuben soup!

This is Reuben soup actually a different version of my Cheddar Baked Potato Soup that has been heavily adapted to incorporate all the things a Reuben should have – sauerkraut, Swiss cheese, corned beef, and your choice of Thousand Island or Russian dressing. I recently learned that Russian dressing is technically the more traditional option but Thousand Island became more popular because it is sweeter and balances out the sauerkraut and corned beef.

While technically this was meant as a way to use up leftover corned beef I honestly think it is worth preparing corned beef just so you can make this Reuben soup. It’s that good. Better yet, I used the corned beef broth that ultimately was created when cooking my corned beef in a slow cooker as the broth in this recipe as opposed to using regular beef broth. Waste not! Of course don’t forget a slice of toasted rye bread for swiping up any soup that’s left in your bowl.

REUBEN SOUP

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Yield: 8-10 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 Tbsp unsalted butter
• 1 medium yellow onion, chopped (~1 cup)
• 3 ribs celery, finely chopped (~1 cup)
• 2 Tbsp fresh minced garlic
• 1/4 cup all-purpose flour
• 4 cups beef broth*
• 3 lb. Yukon gold potatoes, quartered
• 1 cup sauerkraut, drained
• 1 Tbsp Worcestershire
• 1 tsp carraway seeds
• 1/2 tsp ground white black pepper
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1 cup heavy cream
• 1 cup whole or 2% milk
• 2 cups cooked corned beef, chopped
• 1 cup grated Swiss cheese, plus more for serving
• Hot sauce, to taste
• Thousand Island or Russian dressing, for serving
• Green onion, sliced, for serving
• Toasted rye bread, for serving

Directions

1. In a stockpot over medium heat, melt the butter. Add the onion and celery and saute for about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. 
2. Sprinkle the flour over the onion mixture, stir to coat, and continue to stir while cooking for 3 minutes.
3. Add the broth, scraping up any bits on the bottom of the pan. Add in the potatoes, sauerkraut, Worcestershire, carraway seeds, white pepper, thyme, and paprika then bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20-30 minutes.
4. Stir in the cream, milk, and corned beef. Add Swiss cheese 1/4 cup at a time, stirring after each addition. Add hot sauce, salt* and more pepper, to taste. Serve topped with more Swiss cheese, dressing, Green onion, and toasted rye bread.

Notes

*Salt needed will depend on the salt content of the beef broth used. I used the liquid beef broth leftover from making slow cooker corned beef.

Source: Adapted from my Cheddar Baked Potato Soup, inspired by Poggiolieats.

Homemade potato gnocchi but make it skull shaped. These skull gnocchi are ready to be invited to a spooky dinner party.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Welcome to Halloween Treats Week – where the treats don’t have to be sweet! That’s a good thing because 2 of the 3 recipes I am sharing this week are savory. There will be plenty of sweets to be had! But first things first are these skull gnocchi.

Technically they are just classic homemade potato gnocchi that are in the shape of a skull instead of a log with ridges. I traded in the fork to make the ridges for a silicone skull mold. Normally you would roll the dough into logs to be sliced into nuggets, but for these I used my small cookie scoop which was the perfect amount to fit into the skull mold.

I was able to pop them out of the silicone mold easily while maintaining their shape but if you could place them in the freezer for 30 minutes to make sure. Once you’ve formed all the dough into skulls you can freeze them for later or it’s time to boil them!

Working in batches, toss them into your cauldron of boiling salted water and within a few minutes they will start to float. Remove to drain and continue to boil the rest. I was very pleased with how well they maintained their shape!

This recipe is just for the skull gnocchi so you can serve these with whatever sauce you prefer. I originally intended to use an alfredo sauce because today is National gnocchi alfredo day, but ended up going with some of my husband’s homemade pasta sauce that he makes every year using tomatoes from our garden.

These skull gnocchi would also be good with some meatballs or sausage. I served them as is with a side of roasted broccoli but peppers and onions would be tasty as well.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Mummy Chicken Pot Pies from Big Bear’s Wife
• Marshmallow Ghost Dip from Semi-Homemade Recipes
• Mozzarella and Tomato Eyeball Skewers from Southern Halloween Queen
• Halloween Margarita Mocktail from Jen Around the World
• Black Cocoa Raven Cookies from Savory Moments
• Mummy Meatballs from Karen’s Kitchen Stories
• Eyeball Cookies from Jolene’s Recipe Journal
• Witch’s Brew Cocktail from Art of Natural Living
• Beetlejuice Bramble from A Kitchen Hoor’s Adventures
• Franken Berry Crumb Cake from Sweet ReciPEAs
• Beetlejuice Movie Night Snack Mix from For the Love of Food

SKULL GNOCCHI

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Yield: 6 Servings Prep Time: 45 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 pounds Russet potatoes
• 1 egg, lightly beaten
• 1-1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups all-purpose flour
• Favorite pasta sauce, warmed

Directions

1. Preheat the oven to 425 degrees. Pierce the potatoes with a fork, wrap in foil, and bake the sweet potatoes until tender and fully cooked, about 45-50 minutes depending on size. Cool slightly.
2. Cut in half and scoop the flesh into a large bowl and mash. Add the egg, salt, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.
3. Lightly grease a small silicone skull mold. Pinch off tablespoons of dough* and press into the mold. Carefully pop out and place on a large baking sheet dusted with flour**. Continue with the remaining gnocchi.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5-6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
5. Serve with your favorite pasta sauce.

Notes

*I used a small cookie scoop. **If they don't come out easily, freeze for 30 minutes prior to removing.

Source: Adapted from my Sweet Potato Gnocchi.

Potato leek soup is too short to truly describe all the flavors that make this bowl of deliciousness. Make it tonight and serve it with a slice of crusty bread to scoop up every last drop.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Not to be confused with my cheddar baked potato soup or slow cooker potato soup, this potato leek soup has the added benefit of leeks and a slew of seasonings. It still tastes like comfort food but with a slightly fresher flavor profile. It may be warming up outside, putting a damper on soup season, but you might want to squeeze this one in real quick. Truly, it’s a quick one. And I got to use my favorite kitchen appliance – the immersion blender!

If you or someone you know makes homemade soups at any frequency, you should get an immersion blender. One of my least favorite kitchen appliances is the regular blender because blending hot liquids can be literally explosive, so I’d pick my immersion blender 10/10 times. I pretty much only use my blender for smoothies.

The best part of using an immersion blender is that I can easily see and control how blended I make my soups. I prefer soups like this potato leek soup and broccoli cheddar soup to still have chunks. In all honestly, I prefer most soups to be a bit chunky rather than creamy, unless it’s tomato soup.

But I’ve gushed over immersion blenders enough. Regardless of which type of blender you have, this soup will be a hit. With the usual suspects of onion and carrot as the base, with leek as a special friend, this potato leek soup is seasoned to perfection with dill, Italian seasoning, paprika, garlic, cumin, salt, and white pepper. Make it extra special with homemade chicken or vegetable broth and finish it with heavy cream before blending it up how you like it.

POTATO LEEK SOUP

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Yield: 6 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 small sweet yellow onion, diced (scant 1 cup)
• 2 leeks sliced (about 1 cup)
• 4 cups chicken or vegetable broth
• 5 large potatoes peeled and chopped (about 5 heaping cups)
• 3 carrots, chopped (about 2 cups)
• 2 tsp dried dill
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/2 tsp ground white black pepper, plus more to taste
• 1 cup cream
• Fresh parsley for garnish

Directions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add oil and butter. When warmed, add onion and leeks and cook 5 minutes or until softened and starting to brown.
2. Stir in the broth, potatoes, carrots, dill, Italian seasoning, garlic, paprika, cumin, salt, and white pepper. Bring to a boil over high head, then turn town to medium-low, cover, and cook about 30 minutes or until potatoes and carrots are soft. Season to taste with more salt or pepper if needed.
3. Reduce heat to low. Stir in the cream. Using an immersion blender*, blend until half of it is blended in, leaving half with chunks. blend part or all of the vegetables if desired.
4. Serve immediately topped with fresh parsley and a slice of good bread.

Notes

*You can also transfer into a regular blender if you don't have an immersion blender.

Source: Adapted from Savory with Soul.

Believe it or not, this cast iron pork tenderloin cooks in just about 25 minutes. Complete with Brussels sprouts, Yukon gold potatoes, and an apricot honey-mustard glaze.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Would you believe me if I told you that this beautiful cast iron pork tenderloin served with Brussels sprouts and potatoes takes only about 25 minutes to cook? Because it’s the truth. The trick is to first sear the outside by cooking it in the cast iron on the stovetop and then finish it in the oven.

Just make sure you have an instant read thermometer handy. Pork cuts like this tenderloin (and pork chops) should always be cooked to an internal temperature of 145°F no matter what cooking technique you use. If you look at my photo above, there’s a slight blush pink color in the center, and that’s totally safe to eat. I actually took the pork tenderloin out of the oven when it read 140°F because during the 5 minutes of rest time it actually reached 145°F. No dry pork here!

Don’t like Brussels sprouts? You are welcome to change up the sides – maybe add some Texas Roadhouse rolls. This cast iron pork tenderloin would also be great served with Sweet Thai Chile Sauce instead of the apricot honey-mustard, if you prefer. This is why I abstained from including either of them in the title of this recipe. Choose your own adventure.

The reason I know that Sweet Thai Chile Sauce would also be good on cast iron pork tenderloin is because I had it served with grilled pork tenderloin at an event with The Surber’s, owners of a farm right here in central Ohio. There are more than 3500 family farms in Ohio who raise enough pork to feed about 25 million people – that’s over 13% of the population of the US. So even if you’re not in Ohio, when you buy pork at the grocery store or the farmers market, you could be supporting Ohio farm families that produce that pork.

Want to learn all about pork? Head to OhioPork.org for more info, including more pork recipes.

CAST IRON PORK TENDERLOIN

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PORK

• 1 lb. pork tenderloin
• 2 tsp dried thyme, divided
• 2 tsp salt, divided
• 2 tsp ground black pepper, divided
• 2 Tbsp olive oil, divided
• 1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 1/2 lb. Yukon gold potatoes, cubed

SAUCE

• 1/3 cup apricot preserves
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 3 Tbsp Dijon mustard

Directions

1. Preheat oven to 425°F.
2. Using paper towels, pat dry the pork tenderloin. Season on all sides with thyme, salt, and pepper; set aside.
3. In a large bowl, toss the Brussels and potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1 teaspoon pepper; set aside.
4. Place a large cast iron skillet over medium heat. Add remaining 1 tablespoon of olive oil to the hot pan, then sear the tenderloin for 2 minutes on each side.
5. When the tenderloin is searing on its final side, add the Brussels and potatoes skillet, arranging the Brussels cut side-down.
6. After the final 2 minutes on the stovetop, transfer the whole skillet into the preheated oven. Roast for 5 minutes.
7. Meanwhile, in a small bowl blend together the sauce ingredients. After 5 minutes, brush half of the sauce over the tenderloin and return to the oven for another 10 minutes.
8. Use an instant read thermometer to check the doneness of the pork after a total of 15 minutes cooking time. It is done when it reads 140-145°F. If not, continue to cook and check every 3-5 minutes.
9. When the tenderloin is done, remove from the skillet to rest for 5 minutes before slicing and serving with remaining sauce.

Source: Adapted from The Practical Kitchen and my Corned Beef with Honey Marmalade Mustard Glaze.

Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

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There are certain things I love to make and two of those things are gnocchi and pesto. After how much I loved my beet gnocchi with arugula basil pesto, it felt like it was time to make carrot gnocchi to pair with my carrot top pesto.

Don’t have fresh carrots from your garden, or can’t find carrots with the greens still attached at the store? Go ahead and make/buy whatever pesto strikes your fancy. Classic basil pesto would be an easy substitute.

As for the carrot gnocchi, just like with the beet version there are still some potatoes involved to make sure they form correctly. No one wants a mushy gnocchi. Tender, but not mushy.

Then to add a little texture, I made some candied hazelnuts seasoned with aleppo pepper, cinnamon, and ginger to sprinkle on top along with some crumbled got cheese right before serving. Sure this dish was good without those two things, but hot damn they really take this dish to the next level. Sometimes little things make all the difference.

CARROT GNOCCHI WITH CANDIED HAZELNUTS

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Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROT GNOCCHI

• 1-1/2 lb. Russet potatoes peeled and cut into 1/2-inch cubes
• 1-1/2 lb. carrots, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour
• 1 cup carrot top pesto*
• 4 oz. goat cheese, crumbled

CANDIED HAZELNUTS

• 1/2 cup whole hazelnuts
• 2 Tbsp sugar
• 1 Tbsp honey
• 1/4 tsp aleppo pepper**
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger

Directions

1. Place potatoes and carrots in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain.
2. While the potatoes and carrots cook, prepare the hazelnuts. In a small skillet over medium heat combine the hazelnuts, sugar, honey, and spices. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool. Chop once cooled, if desired.
3. When the potatoes and carrots are done, transfer to a large bowl and mash***. Add egg and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
4. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.****
5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
6. Toss in carrot top pesto and serve topped with candied hazelnuts and crumbled goat cheese.

Notes

*You can use regular basil pesto if preferred. **Can substitute with mostly Hungarian sweet paprika and a pinch of cayenne. ***Pulse in a food processor if needed, but don't over process as it will get gummy. ****If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Beet Gnocchi, Carrot Top Pesto, and Chopped Village Salad.

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Did you drop the beet? Better make beet mashed potatoes! This vibrantly colored side dish is half beet, half potato, and all delicious.

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I know some people say beets taste like dirt, but I love them. To prove it I’ve made everything from typical roasted beets to beet pasta salad, beet potato salad, one of my favorites beet gnocchi, beet biscuits, beet chips, and have even put beets on pizza. Heck I have a recipe for beet wellington I need to share eventually as well – but first beet mashed potatoes.

By mixing the beets and potatoes you tone down the earthy-flavor for those that are beet-averse while maintaining that beautiful color and creaminess of mashed potatoes.

This beet mash potatoes recipe makes enough for four to six servings but you can easily down or up-scale the recipe. Just peel and cube equal weights of russet potatoes and beets, boil until fork tender, pulse in a food processor, and season to taste with butter, salt, and pepper. That’s it.

More Side Dish Recipes:

• Make Ahead Mashed Potatoes from Karen’s Kitchen Stories
• Oyster Chowder from Art of Natural Living
• Root Vegetable Gratin from A Day in the Life on the Farm
• Vegetarian Stuffing from Hezzi-D’s Books and Cooks
• Whiskey Glazed Carrots from Palatable Pastime

BEET MASHED POTATOTES

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Yield: 4-6 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. russet potatoes, peeled and cubed
• 1 lb. beets, peeled and cubed
• 2 Tbsp butter
• Salt and pepper, to taste

Directions

1. In a large pot, add potatoes, beets, and enough water to cover by and inch.
2. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 20 minutes.
3. Strain potatoes and beets and let cool slightly before transferring to a food processor. Pulse until smooth and creamy. Add butter and salt and pepper to taste.
4. Serve immediately.

Source: Adapted from my Dad’s Smashed Potatoes.

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Save some leftover corned beef to make this amazing corned beef pot pie with a potato chip top crust all make in one cat iron skillet.

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Since starting this blog of mine in 2011 I have posted on Pi Day every year except 2020 (I wonder what I was preoccupied with that year?? HA). And every year has been a pie recipe, sweet or savory, except in 2012 when I instead highlighted the flower bouquet cake pops I sent my mom when I couldn’t be there for one of her surgeries. With the exception of major life events, I’m committed to pi(e), what can I say?

Most of the pies I have made over the years were sweet, so this year I decided to try to even out the distribution a bit more by adding another savory pie to the list in the form of this corned beef pot pie! Easily made with any leftover corned beef you may have after St. Patrick’s Day later this week and comes together all in one pan.

What’s in a corned beef pot pie?

The ingredient list obviously includes corned beef, potatoes, cabbage, carrots, and onions, but instead of a traditional flaky pie crust on top I went with even more potato in the form of a crushed potato chip topping. So after you cook up all the vegetables, and thicken the broth in a big cast iron skillet, You sprinkle the top with a mixture of crushed potato chips and panko, then throw it in the oven for the crispiest topping you’ve ever had on a pot pie.

I just used classic salted kettle chips (cause they are extra crunchy). but you could get wild and use any flavor you prefer. Go cheesy, maybe herby, or even spicy. I think there are a lot of flavor options that would compliment this pot pie very well.

The hardest part about making this pie? Having enough corned beef leftover. It was easier for us because a 4 pound brisket for two people leaves us with plenty of leftovers. But in a larger household you might have to fight people off to have enough. Thankfully, recipes like this are forgiving when it comes to quantities, so if you don’t have a full 2 cups of corned beef, no matter – throw in some extra veggies and it’ll be all good.

Looking for other leftover corned beef recipes?

• Baked Reuben Taquitos with Thousand Island Dipping Sauce
• Corned Beef Burgers with Cabbage-Potato Cakes & Whiskey Caramelized Onions
• Corned Beef Nachos with Beer Cheese Sauce
• Corned Beef Pierogi
• Reuben Burgers
• Reuben Mac & Cheese
• Reuben Pizza with Guinness Crust
• Reuben Stromboli with Rye Dough
• Rutabaga Hash with Corned Beef
• Slow Cooker Reuben Dip

ONE SKILLET CORNED BEEF POT PIE WITH POTATO CHIP CRUST

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. cooked corned beef, shredded into 1-inch pieces
• 1/4 cup all-purpose flour, divided
• 1/4 cup unsalted butter, divided
• 1 cup diced yellow onion
• 1-1/2 tsp minced garlic
• 4 cups beef stock
• 1 cup milk
• 2 cups 1/2-inch chopped Yukon gold potatoes
• 2 cups peeled and chopped carrots
• 2 shredded cabbage
• Salt and pepper, to taste
• 3 cups salted potato chips, finely crushed
• 1 cup panko breadcrumbs

Directions

1. Preheat oven to 350 degrees F.
2. Toss corned beef in 2 tablespoons of flour; set aside.
3. In a large 12-inch skillet over medium heat, melt 2 tablespoons of butter. Add onion and garlic, cook until browned. Remove mixture from pan.
4. Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
5. Add onion mixture back to the pot along with the corned beef, milk, potatoes, carrots, and cabbage. Season to taste with salt and pepper.
6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
7. Meanwhile, prepare the topping. In a medium bowl, combine the crushed potato chips and bread crumbs.
8. Once potatoes are tender, evenly top with the chips mixture. Transfer to the oven and cook for 20-25 minutes or until bubbling and the topping is browned.

Source: Adapted from Beef Pot Pie with Herbed Biscuits and Yes to Yolks.

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Save those leftovers from St. Patrick’s Day and make these corned beef pierogi! They are freezer friendly too.

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Happy St. Patrick’s Day! Today marks an even more momentous occasion – a year ago today we were told to work remotely. I’m sure everyone can agree that the last year has crept by at lightning speed. Yes, slow and fast. Fitting that the last year would be confusing even by measurements of time.

But now here we are at St. Patrick’s Day again, which means if you still cooked corned beef and cabbage to celebrate you may have some leftover. In which case, I have the perfect solution, turn them into…

Corned beef pierogi!

You will want to prep the dough tonight, because it needs to chill. Then tomorrow you will thank yourself as you reimagine those leftovers into something new! While you could really use any amount you have on hand, I added 4 ounces of corned beef and 1 cup chopped cabbage into the potato filling.

I like using my cookie scoop to make adding even amounts of filling easier. Then all that’s left to do is seal, boil, and saute them.

Can you freeze the pierogi?

Yes! If you don’t want to cook them all at once you can freeze prior to boiling. When you are ready to use them, let them thaw, and continue from where you left off.

Still have more leftover corned beef? Try these corned beef nachos or a corned beef grilled cheese!

Six years ago: Slow Cooker Reuben Dip

Seven years ago: Slow Cooker Corned Beef with Rutabaga and Carrots

Ten years ago: St. Patrick’s Day Menu & Gluten-Free Green Velvet Cake Balls

CORNED BEEF PIEROGI

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Yield: 32 small or 16 large Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup sour cream (or plain Greek yogurt)
• 1 egg
• 1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing

FILLING

• 4 red potatoes, skinned and boiled
• 4 oz. chopped corned beef
• 1 cup chopped cabbage
• Salt and pepper, to taste

Directions

1. Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
2. In a large bowl, smash the boiled potatoes then stir in the corned beef and cabbage. Add salt and pepper to taste.
3. Make the pierogi: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogi and 3-1/2″ for large pierogi). Place a small ball of filling (about 1 tsp for small, 2 tsp for large) in the center of each dough round.
4. Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
5. Bring a large pot of water to a boil. Carefully place pierogi a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
6. In a large skillet, melt the butter. Saute the pierogi until golden brown on each side. Serve warm with Thousand Island Dressing.

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Taco Bell’s nacho fries are back and here to stay thanks to my homemade, baked version!

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These baked, taco seasoned, fries are inspired by none other than the Taco Bell Nacho Fries. Despite my love for Taco Bell, I somehow have yet to try the original version of these nacho fries myself. My husband said they taste different than mine but they are still crazy good. Good enough for me!

I hear they would pair well alongside my homemade beefy 5-layer burrito or crunchwrap supreme burgers. Sounds like a solid meal plan to me!

Want to make these even easier? Skip cutting the potatoes and instead toss pre-cut frozen fries in olive oil and the taco seasoning. 

Don’t want to make homemade nacho cheese? Snag a jar from the store and you’re ready to dip on in there. See, I’m just looking out for you.

If those steps are still too much effort then all I can suggest is hopping in your car and heading to your nearest Taco Bell drive thru – haha!

One year ago: Goat Cheese & Pickled Jalapeno Pizza

Three years ago: Potato, Sausage, and Kale Soup

Six years ago: 14 DIY Valentine’s Day Gift Ideas

Seven years ago: Chocolate Covered Strawberry Peeps Cupcakes for Two

Nine years ago: Cinnamon-Blueberry Bread Pudding

Ten years ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

NACHO FRIES

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Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 lb. russet potatoes, peeled (if desired) and sliced into 1/4-inch strips
• 3 Tbsp olive oil
• 1/4 cup taco seasoning
• Homemade nacho cheese sauce (or store bought)

Directions

1. Pre-heat oven to 425 degrees. Line two baking sheets with aluminum foil and place a wire rack on top of each. Spray the rack with nonstick spray.
2. In a large bowl toss the fries with olive oil. Add the taco seasoning and toss until evenly coated. Arrange the fries in single layer on the prepared baking sheets. Bake for 20 minutes, flip over each fry, then bake for another 15-20 minutes or until desired doneness.
3. Serve with nacho cheese sauce.

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