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Swiss Cheese Cauliflower Casserole with Peas and Prosciutto

By 50 Comments

This Swiss cheese cauliflower casserole brings a velvety rich elegance to any meal. Whether you’re entertaining, or just looking for a side dish for a family meal, you’ll want to take a closer look at this one. Loaded with Swiss cheese, flirty with green peas and savory with prosciutto.

Creamed Swiss Cheese Cauliflower casserole side dish.

About This Recipe – Why It Works

Cauliflower is one of those vegetables that I happily eat year ’round, raw or simply roasted with some garlic and olive oil. I love its flavor in all its nutty glory.

But with its snowy clusters, it seems perfectly seasonal for a winter side dish. 

And creamy easy cheesy cauliflower in a casserole = it’s over the top.

This Swiss cheese cauliflower casserole is one that I keep in my back pocket and sneak it out for special occasion or holiday meals …and not so much for the reason that it’s difficult or time consuming, it’s just one of those side dishes that brings a velvety and rich elegance to a special meal.

Cauliflower with it’s naturally creamy properties and flavor makes a perfect partner for Swiss cheese.

Swiss cheese is a generic name for several varieties of North American cheese which resemble Emmental (or Emmentaler) which originated in the area around Emmental, Switzerland.

Our absolute favorite of this type of cheese is Jarlsberg which is a mild, semi-soft cow’s milk cheese from Norway. It tends to be sweeter and stronger than Emmentaler, it’s buttery and rich in texture with a nutty flavor. Bingo…great for cauliflower.

We buy it in a huge wedge at Costco and savor every bite, whether it be just a small slice on a cracker or on top of a sliver of ham with a dollop of Dijon. Great flavor combinations.

This recipe comes from the highly acclaimed cookbook, The New Basics, by Julee Rosso and Sheila Lukins.

Let’s take a look at this creamed cauliflower casserole:

Ingredients You’ll Need

Ingredients to make Swiss Cheese Creamed Cauliflower Casserole
  • Parsley: Purchase flat leaf Italian parsley. As I learned in Culinary School, curly leaf lettuce is mostly used for plating garnish, like you see next to that burger you ordered in a restaurant.
  • Swiss Cheese: Use a good quality Swiss cheese. One that tastes like Swiss cheese. I’ve found some of the cheaper brands don’t have much flavor. I like Jarlsberg for this recipe. It’s perfect for this baked cauliflower with cheese sauce.
  • Cauliflower: Use a nice big head of fresh cauliflower for this recipe. I’ve not used frozen cauliflower, so not sure if the texture would be compromised. We don’t want mushy cauliflower.
  • Flour: All purpose. We use the flour as a thickener for the roux.
  • Cream: Heavy Cream or Whipping Cream will work for this recipe.
  • Peas: Any brand of frozen peas will work for this recipe. They add color and a hint of sweetness.
  • Garlic: 4 cloves, minced. Practice those knife skills. Using a garlic press will bring more oil out of the garlic and will produce a stronger slightly bitter flavor.
  • Prosciutto: Prosciutto has a delicately sweet and salty flavor. It’s a lovely addition to this casserole. A perfect partner for Swiss cheese.

Ingredient Swaps

  • Prosciutto: In place of prosciutto use pancetta. Unlike prosciutto, pancetta needs to be cooked before eating. You will have to cook it longer to make sure it’s cooked through.
  • Cheese: If you’re not a Swiss cheese fan, substitute any white melting cheese. Muenster would work well here or Monterey Jack. I’d avoid a yellow cheese, simply for the presentation factor.

How To Make This Recipe

This recipe comes together as expected with a simple roux of flour, butter and cream and is made even more decadent with the Jarlsberg cheese and prosciutto. Colorful with some dots of peas will have everyone yodeling for more.

Starting this recipe stovetop and finishing in the oven, this is easily a one pot side dish using my smaller Le Creuset Dutch Oven.

Cooking prosciutto in a dutch oven
Step 1
  • Step 1: Even though Prosciutto is air dried cured ham, ready to eat, we’re still going to chop it up and get it nice and hot in our Dutch Oven. Start by adding butter to the Dutch oven that’s been heated over medium high heat. When the butter starts to bubble, add the garlic and cook until fragrant. About 1 minute. Add the prosciutto and get it nice and hot. Stirring for about 2 minutes.
adding cauliflower to prosciutto in a dutch oven to make creamed cauliflower
  • Step 2: Add cauliflower florets to the hot pan and stir well. Cook cauliflower until it just starts to lose its crispness. About 4 minutes.
Creamed cauliflower in a Le Creuset Dutch Oven.

Step 3: Stir in the flour and stir constantly for 1 minute. Add cream, peas and cayenne pepper (if using) and stir well. Remove from heat.

  • Step 4: Stir in Swiss cheese and parsley.
  • Step 5: Move Dutch oven to the oven and bake until bubbly. About 30 minutes at 350 degrees.

FAQ’s and Ingredient Swaps

Can I use frozen cauliflower for this recipe?

I never have used frozen cauliflower. If you do use it, keep in mind the texture of the cauliflower may be compromised, as it’s already been blanched before freezing. Add it, still frozen, at the same time you stir in the Swiss cheese and parsley. Then bake.

Can I substitute milk or half and half for cream?

Yes, the end result will not be as thick and rich, but either milk or half and half will work fine. I’d recommend using full fat milk. A lower fat milk may separate or curdle during cooking.

Recipe For Swiss Cheese Cauliflower Casserole

creamed cauliflower casserole with swiss cheese served in a le creuset baking dish

If you’ve been looking for a cheese cauliflower casserole with cheese sauce recipe, I hope you give this one a try, and if you do, please come back and give the recipe a star rating and scroll down and leave a message about your experience with the recipe.

And if you have a favorite creamed cauliflower recipe, let me know, I’d love to give it a try.

More Special Side Dish Recipes

And if you’re looking for more side dish recipes, don’t miss my side dish category. You’ll find lots of recipe ideas, including the most popular for Broccoli Cheese Whiz Rice Casserole.

creamed cauliflower casserole with swiss cheese served in a le creuset baking dish
Print Recipe
5 from 8 votes

Swiss Cheese Cauliflower Casserole

This creamed cauliflower casserole type recipe brings a velvety rich elegance to any meal. Whether you’re entertaining, or just looking for a side dish for a family meal, you want to take a closer look at this one. Loaded with Swiss cheese, flirty with green peas and fancy with a surprise of prosciutto
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 409kcal
Author: Lea Ann Brown

Ingredients

  • 6 Tablespoons unsalted butter
  • 4 cloves garlic minced
  • 4 ounces prosciutto chopped
  • 1 large head cauliflower divided into florets
  • 2 Tablespoons all purpose flour
  • 1 ½ Cups heavy cream or whipping cream
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • ½ Cup Frozen peas
  • 1 ½ Cups Jarlsberg or Swiss Cheese shredded
  • ½ Cup Parsley chopped

Instructions

  • Preheat oven to 350 degrees.
  • In an oven-proof casserole melt butter over medium heat stove top. When the butter becomes bubbly, add the garlic and cook until fragrant. Stir in the prosciutto and sauté 2 minutes.
  • Add the cauliflower florets and cook just until is begins to lose its crispness, 3 – 4 minutes, stirring often.
  • Stir in the flour, and stir constantly for 1 minute. Add the cream and the peas. Blend well. Season with the cayenne, salt and pepper and remove from heat.
  • Sprinkle with cheese and parsley. Bake uncovered until top is lightly browned and the mixture is bubbly. About 30 minutes.

Notes

You can use pancetta for this recipe. You will need to cook it longer. Prosciutto is cured and ready to eat, pancetta is raw and must be cooked.
Can I use frozen cauliflower for this recipe? Yes, but keep in mind the texture of the cauliflower may be compromised, as it’s already been blanched before freezing. Add it, still frozen, at the same time you stir in the Swiss cheese and parsley. Then bake.

Nutrition

Calories: 409kcal | Carbohydrates: 11g | Protein: 11g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 112mg | Sodium: 185mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1472IU | Vitamin C: 60mg | Calcium: 225mg | Iron: 1mg

Swiss Cheese Cauliflower Casserole …It’s what’s for a Side Dish.

Mexican Chorizo Soup (Sopa Caldosa)

By 11 Comments

This Chorizo Soup is hearty, filling and perfect for when you need to warm up after a blustery cold day. Sopa Caldosa (Mexican Cabbage Soup) is delightful in flavor in in tangy tomato broth. Low carb and brimming with excitement, let’s take a look.

And if you’re looking for more ways to use chorizo, some of our favorite recipes are Chorizo Cheese Stuffed Chicken Breast, and this recipe for Biscuits with Chorizo Gravy.

Chorizo soup with garbanzo beans and cabbage

This Mexican Cabbage Soup recipe was first published in September 2011 and updated October 2020.

I can’t even begin to tell you how many days during the Fall and Winter season, that soup is our choice for dinner.

And in all their vegetable-y brothy-ness, usually a healthy option for dinner.

They’re warm, they’re comforting and they’re full of flavor. And this a bowl of cozy hearty chorizo soup is one of our favorite recipes.

I’ve had this soup recipe since 1999, according to my database. Its origin is unknown. I’ve made changes to it over the years, improving, making it easier and adding subtle flavor touches. My notes indicate it’s a popular soup from the Oaxaca Region of Mexico.

About This Recipe, Why It Works

  • Sopa Caldosa is low carb and high in flavor.
  • And did I mention, a cabbage soup with bacon?
  • Filled with lots of vitamin rich shredded cabbage and chickpeas for protein, the higher fat chorizo is sprinkled on top of the soup. Meaning you get to choose the density of those fat calories.
  • It’s a one pot easy dinner.
  • And it’s a very economical meal. With just the two of us, we have leftovers for a couple of days.
  • It’s quick, it’s outstanding in flavor, somewhat healthy and it’s one of our favorite soup recipes.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Mexican chorizo soup with cabbage
  • Mexican Chorizo Sausage, (prounced chor–EE-zoh) Whenever I see a recipe that calls for Chorizo, I always check “what kind”. This recipe calls for Mexican Chorizo rather than Spanish Chorizo. Mexican chorizo is a mixture of chopped pork meat and Mexican spices. I prefer to buy bulk chorizo packaged like hamburger, rather than the product that comes in a tube.
  • Cabbage, plain green cabbage that’s simply chopped to form thin slices.
  • Chicken Broth, if you make your own chicken broth, even better. But canned chicken broth works just fine for this recipe. Low sodium chicken broth will also work just fine.
  • Chopped Canned Tomatoes. I like to use Red Gold Petite Diced tomatoes for soup. The smaller chunks work better for soups.
  • Tomato Paste, Such an important ingredient for the richness of this soup. A pantry MVP, it’s concentrated, and add a rich flavor layer to this soup. It also adds that deep color to the broth that compliments this chorizo soup.
  • Bacon and Onions, Are a match made in heaven. And is there any better aroma when they’re cooking together? They are a big part of what makes this Mexican cabbage soup so delicious.
  • Chickpeas (or garbanzo beans) A rich source of vitamins and minerals, they also add a slightly crunchy texture and nutty flavor to this soup.
  • Vinegar, If I’ve said it once, I’ve said it a hundred times. Vinegar is as important to many dishes as is salt and pepper. It brightens the flavor of any tomato based recipe. This recipe calls for cider vinegar.

Pro Tip: Soup season isn’t the time to purchase those sad flavorless hot-house tomatoes at the market. Purchase a good brand of chopped canned tomatoes. Canned tomatoes are bright and flavorful because they were canned at the height of the tomato season.

How To Make Mexican Chorizo Soup, It’s Easy

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

frying bacon and onions for chorizo soup
  1. Step 1: Start by frying chopped thick-cut bacon in a large Dutch oven over medium high heat. When the bacon is half cooked, add the onions. Cook until onions are tender and bacon is crisp. Add the chopped garlic and cook until garlic is fragrannt.
Adding sliced green cabbage to Mexican chorizo soup
  1. Step 2: Add the sliced cabbage and cook, stirring frequently, until cabbage starts to brown and is becoming a bit caramelized. If the pan seems dry, add a glug of olive oil.
Adding Chickpeas, tomatoes and cabbage to chorizo soup.
  1. Step 3: Add the chicken broth, chickpeas, tomatoes, and tomato paste to the chorizo soup.
Cabbage, chickpeas and tomatoes in a tomato broth for chorizo soup.
  1. Step 4: Stir the soup well and let the soup simmer for about 10 – 15 minutes. In the meantime brown the chorizo, drain the grease and set aside.

How To Serve Mexican Chorizo Soup

  • To serve, ladle sopa caldosa into bowls, sprinkle with cooked Mexican chorizo and garnish with cilantro if you’d like.
  • And if you want, a creamy chorizo soup, just top it with a dollop of sour cream for a real treat. Enjoy!

FAQ’s

Whats the difference between Mexican and Spanish Chorizo?

Mexican Chorizo is sold in a package like ground beef and must be cooked before used. It’s highly seasoned with Mexican seasonings. When you purchase Spanish Chorizo, it’s a product that’s dried and cured. It’s ready to eat. It can be sweet and it can be spicy. It’s seasoned with smoked paprika which gives it a vibrant color and beautiful flavor.

Chickpeas vs. Garbanzo Beans, what’s the difference?

There is no difference between chickpeas and garbanzo beans. We’ve simply ended up with two names for the same legume because Garbanzo is the Spanish term and Chickpeas is the common English term.

What If I Don’t Have Chickpeas?

A good substitute for chickpeas is Great Northern Beans. Just drain and rinse before adding to the soup.

Can I Use Dried Chickpeas?

Using canned chickpeas makes this chorizo soup an easy fix. And yes, if you want to use dried chickpeas, the texture and flavor will be even better. Just soak dried chickpeas overnight, then cook for about three hours before proceeding making this chorizo soup recipe.

Can I Use Red Cabbage For This Recipe?

You could. The flavor profile won’t change much, but the appearance will become red. I’d stick with green cabbage to let the chorizo shine and save the red cabbage to make Rode Kool.

Tips For Success

  • If using canned chickpeas for this soup, use good quality organic canned chickpeas. Just rinse them well in a colander and add to the soup. Simple and easy.
  • Want to make this a vegetarian Mexican cabbage soup? Trader Joe’s has a product called Soy Chorizo product, a soy based sausage chorizo substitute. Not to be confused with Spanish chorizo, this comes in a two link package and is a substitute for Mexican Chorizo.

How to Serve:

This chorizo soup is practically a meal on it’s own. All you need to a loaf of crusty bread or even a lovely fresh green tossed salad.

Storage

  • Soup always tastes better the next day. This chorizo soup freezes well. Just place leftovers in an airtight container and keep in freezer for up to three months. Just thaw in refrigerator overnight and reheat stovetop or microwave.
  • Tuck leftovers for the next day into an airtight container and refrigerate for up to three days. Again, stovetop or microwave make reheating this soup a cinch.
Cabbage and chorizo soup with bacon and chickpeas. Served in a rustic gray bowl.

I hope you give this ultra-delicious chorizo soup recipe a try. Mexican cabbage soup Is truly a bowl of goodness to warm your soul.

Don’t miss my Soup Category. You’ll find lots of soups, stews and chili recipes to keep you warm and cozy over the cold months. I consider soup my specialty. And you’ll find the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili.

More Mexican Soup Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Chorizo Soup Recpie.
Print Recipe
5 from 10 votes

Mexican Chorizo Soup with Cabbage (Sopa Caldosa)

Chorizo Soup with Chickpeas and Cabbage. Mexican chorizo adds a delightful topping to this shredded cabbage chickpea soup. In a tangy tomato broth, this soup is hearty and filling and perfect for when you need to warm up after a blustery cold day.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup, Stews and Chilis
Cuisine: Mexican
Servings: 8
Calories: 318kcal
Author: Lea Ann Brown

Equipment

  • Dutch Oven

Ingredients

  • 2 slices bacon thick cut, cut into ½-inch pieces
  • 1 cup onion chopped. Sweet or yellow onion preferred.
  • 1 clove garlic minced
  • 8 cups green cabbage thin sliced, about 1 pound
  • 5 cups chicken broth
  • 1 tablespoon tomato paste
  • 15 ½ ounce chickpeas canned, drained
  • 14 ½ ounce tomatoes canned, undrained and chopped
  • 1 pound Chorizo Mexican, cooked and crumbled
  • 1 teaspoon cider vinegar
  • 3 Tablespoons chopped fresh parsley or cilantro for garnish

Instructions

  • In a fry pan, cook the Mexican chroizo until browned. Drain grease and set aside.
  • Heat a large Dutch oven over medium high heat. When the pot has heated up, add the bacon pieces and cook until almost crisp.
  • Add the chopped onion and cook until just becoming tender, about 5 minutes. Add the chopped garlic and cook until the garlic becomes fragrant.
  • Add cabbage sauté 10 minutes, stirring regularly until the cabbage is starting to brown, or caramelizing. If the pan seems dry, add a glug of olive oil.
  • Add chicken broth, chickpeas, tomato paste and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes. 
  • Stir in the vinegar.
  • Ladle soup into bowls; top with Mexican Chorizo and chopped cilantro.
  • To make this soup creamy, don't hesitate to add a big dollop of sour cream.

Notes

If you don’t have chickpeas on hand, canned Great Northern Beans are a good substitute.
If you use the tubed version of chorizo, rather than the bulk, purchase two tubes. The tubed chorizo cooks down to a lot less meat.
Pro Tips For Succes:
  • Soup season isn’t the time to purchase those sad flavorless hot-house tomatoes at the market. Purchase a good brand of chopped canned tomatoes. Canned tomatoes are bright and flavorful because they were canned at the height of the tomato season.
  • If using canned chickpeas for this soup, use good quality organic canned chickpeas. Just rinse them well in a colander and add to the soup. Simple and easy.
  • Want to make this a vegetarian Mexican cabbage soup? Trader Joe’s has a product called Soy Chorizo product, a soy based sausage chorizo substitute. Not to be confused with Spanish chorizo, this comes in a two link package and is a substitute for Mexican Chorizo,
 

Nutrition

Calories: 318kcal | Carbohydrates: 24g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 1273mg | Potassium: 567mg | Fiber: 7g | Sugar: 7g | Vitamin A: 840IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 4mg

Mexican Chorizo Soup with Cabbage … It’s What’s For Dinner

Homemade Roasted Tomatillo Salsa Verde

By 3 Comments

With red wine vinegar and Worcestershire Sauce, this tomatillo salsa verde is just right spicy, fresh and robust in flavor. Don’t reach for another jar of green salsa from the grocery shelf until you try making your own. Always better, less expensive and healthier. And did I mention easy?

Looking for more homemade salsa recipes? Try Essential Mexican Restaurant Style Salsa. A salsa recipe that tastes just like you’d find at your favorite Mexican Restaurant.

This recipe was first published January, 2018 and updated October, 2020

Making Homemade Salsa and Why This Recipe Works

Where would we be without salsa? Game day would be less zesty, and our corn chips would be very sad and lonely.

I’ve started making my own Salsas.  About time don’t you think?

As many Mexican and Southwestern meals that come out of this kitchen, it seems silly to reach for those jars at the store.

Plus, it seems I’m always trying a new brand every chance I get to find a flavor profile that I love. Jarred salsas always come up short handed, with something not being quite right.

So I’ve taken to my own test kitchen, researched recipes and ideas and after a few experiments have come up with a Homemade Tomatillo Green Chile Salsa recipe.

One that I think tasted like a classic salsa verde recipe.

One can call this Salsa Verde Mexicana or Green Salsa using fresh tomatillos. But with the addition of Worcestershire and Red Wine Vinegar, I’d call this delightful.

What Is A Tomatillo?

And by the way, whats a tomatillo anyway? A tomatillo is a small round fruit that’s encased in delicate paper husk.

Tomatillos are indigenous to Mexico and Central America, they’re also known as husk tomatoes or tomatoes verdes.

They’re related to the tomato and widely used in Mexican cooking lending a tart zesty flavor to sauces and salsas. Their tangy citrusy flavor turns slightly sweet when cooked.

To prepare, just remove the paper husks and rinse.

What Goes Into This Recipe – Ingredients

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients used to make homemade roasted tomatillo salsa.
  • Fresh Tomatillos, The star of the show and the backbone of this recipe, look for tomatillos in the produce section. I find them next to the tomatoes. Their flavor is slightly acidic and tart.
  • Onions, One simply can’t make salsa without onions. Sweet or yellow onions work best for this recipe.
  • Jalapeno, We always need to bring a little heat to any salsa recipe. Control that heat by removing the veins and seeds of a jalapeno pepper, or leave them in for hot spicy salsa.
  • Limes, Fresh lime juice, a staple in many salsas, not only brings that tropical flavor, but brightens the overall flavor.
  • Sugar, Sugar will balance out the tartness of the tomatillos.
  • Worcestershire Sauce, I love what the flavor does to this salsa. Savory, sweet and salty, it adds a dynamic layer of goodness.
  • Red Wine Vinegar, Vinegar with a touch of sweetness. Red Wine Vinegar is a robust choice for this combination of ingredients.

Ingredient Swaps:

  • Pickapeppa Sauce: If you’ve got a bottle of Pickapeppa sauce in the fridge, don’t hesitate to substitute it for the Worcestershire. Similar to Worcestershire, but mildly spicy, it’a a great alternative.
  • If you don’t have Red Wine Vinegar, a great substitute is Apple Cider Vinegar or even White Wine Vinegar.
  • Add a squeeze of honey in place of the sugar.
  • With the same pale green color and similar crunch, Green Tomatoes are a good substitute for tomatillos.
  • Green Chile Peppers: Make this tomatillo salsa more of an authentic Southwest recipe by replacing jalapeno peppers with two medium roasted green chile peppers or one 4-ounce can of Hatch chile peppers. Poblano peppers are a good choice if you like your salsa less spicy.

 How To Make This Recipe – It’s Easy!

Roasting tomatillos in a pan with garlic to make Tomatillo Salsa Sauce.
  • Roasting Tomatillos For Salsa: Start by removing the husks from the tomtillos, rinsing them and slicing them in half. In a frypan, stovetop, cook the tomatillos over medium heat until they start to brown on each side and start to soften.
  • The tart tomatillo gets a sweet caramelized flavor when pan seared.
Making tomatillo salsa in a food processor.
  • Then simply add all ingredients in your food processor. Pulse until the salsa is the consistency you’d like. Depending on what you’re using it for, chunky or thin is your choice.
How Do You Choose A Good Tomatillo?

Choose the smaller greener tomatillos. They come with a more tart flavor, which makes this tomatillo salsa unique with flavor. Avoid the larger more ripe tomatillos. They are softer and more ripe.

Do You Have To Wash Tomatillos?

Tomatillos have a sticky waxy film on their surface. Rinse them well and scrub them gently to remove the film.

Do You Have To Roast The Tomatillos?

No. If you leave them raw and simply chop them, you’ll have a fresher, tarter and a salsa that is crisper in texture. Try this recipe both ways. Experiment and enjoy.

Roasted Tomatillo Salsa Verde

Homemade salsa verde using fresh tomatillos

How To Use It

Tomatillos are very common in Mexican cuisine, but have found their way into our Southwestern recipes over the years. Tomatillos and green chile peppers are great partners for those who want a good green-chile salsa without so much spicy heat.

Try it on everything! It’s basically just a different flavor profile than your favorite red tomato salsa. Thick in texture you could almost consider this a pico de gallo.

Besides a dip for tortilla chips, here are some recipe I’ve used this green salsa for:

More Homemade Salsa Recipes

  • Chipotle Peach Salsa, A very special salsa recipe for fresh peach season.
  • Chipotle Black Bean Corn Salsa Easy using canned black beans, load up those corn chips with this tasty appetizer salsa.
  • Freezer Salsa: Your tortilla chips will thank you when you have a stash of this fresh salsa to keep you warm all winter long.
  • Salsa Macha Salsa Macha is a rich chile infused oil condiment that's easy to make and complex in flavor. It adds texture and depth to anything it touches. 

And if you’re looking for a queso recipe for those chips, don’t miss my Queso Blanco Recipe. So easy.

And if you love Mexican Food as much as we do, take a look at my Mexican-Southwestern Category. You’ll find a ton of ideas for your next fiesta. Including the most popular recipe on my site for Hatch Green Chile with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 1 vote

Roasted Tomatillo Salsa Verde

Make your own zesty fresh Homemade Roasted Tomatillo Salsa. Your tortilla chips, tacos and burritos will thank you. Easy recipe loaded with flavor.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Condiment
Cuisine: Southwestern Mexican
Diet: Gluten Free
Servings: 4 people
Calories: 27kcal
Author: Lea Ann Brown

Ingredients

  • 6 tomatillos peeled, rinsed, halved and pan roasted
  • 2 garlic cloves peeled
  • 2 jalapeno pepper stemmed, seeded, cut in half. Or one 4-ounce can Hatch Green Chile Peppers.
  • ⅓ cup cilantro rough chopped
  • ½ teaspoon sugar
  • ½ teaspoon red wine vinegar
  • ¼ teaspoon Pickapeppa Sauce or Worcestershire
  • ¼ cup water
  • ½ medium onion fine chopped

Instructions

  • Remove the stem, seeds and veins from jalapeno pepper. Or leave the seeds and veins in for some good heat. Cut the jalapeno and half and with skin side up, with your hand flatten the pepper so it will roast in the fry pan.
  • Heat a 10 inch non-stick skillet over medium high heat. Lay in the garlic, jalapeno and the halved tomatillos. The tomatillos should be cut side down.
  • When the tomatillos are well browned (3-4 minutes) with tongs, turn everything over and brown the other side. The tomatillos should be soft.
  • Scrape the tomatillos, jalapeno and garlic into a food processor and let cool to room temperature. 
  • Add the cilantro, sugar, vinegar, Pickapeppa and water. Blend to a coarse puree, easily spoonable consistency.
  • Pour into a salsa bowl and add the diced onion.  Note, Once the onion has been diced, put it in a strainer and rinse under cold water. This will temper the onion flavor. 
  • Add and season with a little salt and a little more sugar if you wish.

Notes

Green Chiles
The amount of green chile peppers you use is totally dependent on your heat tolerance. How hot the chile pepper is and hot how you want the salsa to be. If you want a very mild chile pepper, try Poblano Peppers.
Tomatillos have a sticky waxy film on their surface. Rinse them well and scrub them gently to remove the film.
Pickapappa sauce is a great condiment to have in your pantry. Great for soups. A flavorful substitute for when any recipe calls for Worcestershire.

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg

Roasted Tomatillo Salsa Verde … It’s what’s for tortilla chips and beyond.

Easy Pork Pad Thai Noodles With Peanut Sauce

By 27 Comments

Skip eating out for this easy Pork Pad Thai peanut sauced noodles. Pad Thai noodles are are covered in a flavorful Thai peanut sauce. Crunchy with cabbage and carrots you’ve got a wonderful meal with simple ingredients that are addicting in flavor.

Pork pad thai noodles with peanut sauce served in a white bowl.

What Is Pad Thai?

Pad Thai is a popular is a popular stir-fry noodle dish made with rice noodles and a protein. It’s a common street food in Thailand and a popular dish offered in Thai restaurants in the United States.

Easy Pork Pad Thai Recipe

Who knew a big scoop of peanut butter could transform rice noodles and pork into such a delicious meal. Simply whisked with a few Thai seasonings, some colorful veggies and browned ground pork makes a hearty and oh-so flavorful dinner.

I’ve made many Pork Pad Thai Recipes and there are some can be quite hard to make. I even tried one recipe from an authentic Thai cookbook, and once completed, I was so frazzled, I scribbled on the page “best left for the professionals”

This is a version that is easy enough for a beginning cook, yet flavorful enough for the seasoned home cook.

  • Americanized Authentic vs. Quick: Traditional Pad Thai recipes use Tamarind Paste and other specialty sauces, like Thai soy sauces. Condiment that you would need to seek out at an Asian specialty store. For this recipe, you’ll find ingredients you can easily find on the Asian aisle at your local grocer. This easy Pad Thai recipe does differ a bit in flavor from an authentic recipe, but I think you’ll find the flavor to be amazing. If you’re looking for an Authentic Pad Thai recipe, head over to one of my favorite Asian food blogs, Woks of Life, their Pad Thai Recipe will guide you through authentic ingredients.
  • Ground Pork: Choosing ground pork over sliced pork tenderloin or pork strips from chops, make this an easier fix that more complicated recipes.
  • No Wok: I have a small kitchen and have to be very choosy about what kitchen gadgets I purchase to fill my space. I loved my wok, but currently don’t own one. This recipe works very well using a large skillet.

Simply stated you’ve got an addicting and amazing plate of noodles.

Even though this recipe doesn’t exactly fit into my Rustic Colorado Comfort Food Niche, as I’m typing this, I want to eat it everyday.

Sweet, nutty, savory, spicy, creamy and crunchy. Let’s take a look at what goes into making this recipe.

Ingredients

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make spicy thai peanut noodles with pork
  • Ground Pork, Just pick up a package from the grocery store. Ground pork is usually made from pork shoulder, or pork BUTT.
  • Coconut Milk, A staple in Thai cooking, don’t confuse coconut milk with coconut water. Coconut milk is made by grinding the meat of a coconut. Rich floral and nutty, it adds great flavor to any dish.
  • Shredded Carrots and Cabbage: Adds the crunch to this beautiful meal. They’re not cooked, they’re added raw.
  • Fish Sauce, Sweet, salty, fish and funky, fish sauce brings some show-stopping flavor to any Thai recipe.
  • Toasted Sesame Oil, Made from toasted Sesame Seeds, earthy and nutty, I recommend you use toasted sesame oil over regular sesame oil. The pronounced flavor rocks this dish.
  • Seasoned Rice Vinegar, is regular rice vinegar seasoned with sugar and salt. I always prefer it over regular rice vinegar.
  • Peanut Butter, Any brand will do, and preferably creamy.
  • Rice Noodles, An Asian noodle made from rice flour and water, has a very mild flavor and chewy texture. Look for Thai rice noodles or Pad Thai noodles.
  • Jalapeno Pepper: Jalapeno pepper is used to add some spicy heat. Keep the jalapeno seeds and veins in tact for a pure spicy heat. Remove the seeds and veins to tame the heat if you’re sensitive to spice.

Ingredient Swaps

  • Want to make this an even easier Pork Pad Thai weeknight meal, purchase a package of coleslaw mix from the produce department. A mix that includes shredded carrots.
  • Substitute Ground Pork with Ground Chicken. Just use your food processor to grind chicken thighs or chicken breasts. Or purchase a package of ground chicken from the market.
  • Substitute Napa Cabbage for regular green cabbage.

How To Make This Recipe

Start by stirring together the easy peanut sauce with coconut milk.

Thai peanut sauce for thai noodles
  1. Step 1: Simply combine the peanut butter, sesame oil, rice vinegar, fish sauce and coconut milk. Using a whisk, stir until well mixed. Use a large bowl because you’re going to add the rest of the ingredients to finish the dish.
How to make pad thai noodles with peanut sauce
  1. Step 2: Grab a large fry pan and cook the ground pork. While the pork is cooking, cook noodles according to package directions. Reserve ¼ cup of the starchy noodle water, then drain noodles in a colander.
  2. Step 3: Drain any access grease from the pork. Then stir in the cooked noodles, cabbage, carrots and some sliced jalapenos.
  3. Step 4: Take this mixture and add it to the large bowl of peanut sauce along with the reserved noodle water. Stir gently until well combined and serve.
Eating Pad thai noodles with peanut sauce with chop sticks.
  1. Step 5: Garnish with cilantro (optional) and don’t forget that squeeze of fresh lime. It brightens the flavor of this dish.

Grab those chopsticks and dig in. You’re going to love these noodles with pork. And it’s easy!

FAQ’s And Tips

Can I make Noodles and Pork ahead?

Yes. You can make the spicy Thai peanut sauce a day ahead of time, and you can fry the ground pork in advance and then easily finish the dish.

Is Pork Pad Thai Easy To Reheat?

This is one of those recipes that once those flavors marry is even better the next day. To reheat, just place a portion in the microwave and gently reheat in increments of 1 minute at 50% power. You don’t want to dry it out, so go slowly. This recipe for easy peanut sauce for noodles, is actually ver good served at room temperature.

Can I substitute Spaghetti Noodles?

Absolutely. Just cook the noodles according to package directions.

Recipe for Easy Pork Pad Thai with Peanut Sauce and Ground Pork

This Easy Pork Pad Thai brings all the bold, crave-worthy flavors of your favorite takeout dish straight to your kitchen, and with no wok skills required. Tender noodles, savory pork, and a peanut-y sauce come together in perfect balance of flavors. Pad Thai doesn't have to be complicated. Serve it hot, pile on the cilantro and lime, and enjoy every bite of this irresistible Thai-inspired classic.

More Noodle Recipes You Might Like

And if you’re pasta fans like us, don’t miss my category for Pasta Recipes. You’ll find lots of great recipes, including the most popular on my site for Flemings Steakhouse Macaroni and Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork pad thai noodles served on a white plate.
Print Recipe
4.29 from 7 votes

Easy Pork Pad Thai with Peanut Sauce

Ready in about 45 minutes, packed with flavor, this is a great weeknight quick fix meal. Easy Asian Noodles with Ground Pork and Peanut Sauce = delicious and addicting.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course Pork
Cuisine: Asian
Servings: 6
Calories: 522kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup peanut butter creamy
  • ¼ cup seasoned rice vinegar
  • 2 Tablespoons fish sauce
  • ¼ Cup coconut milk
  • 8 ounces Pad Thai Noodles
  • 1 tablespoon Asian sesame oil
  • 1 pound ground pork browned
  • 2 jalapeños stemmed, seeded and sliced into thin rounds
  • 2 medium carrots grated
  • 2 cups green cabbage very thin sliced
  • ½ teaspoon crushed red pepper
  • ¼ cup starchy water from cooked noodles
  • Cilantro for garnish
  • Lime wedges for serving

Instructions

  • In a large bowl, whisk the peanut butter, vinegar, fish sauce, sesame oil, coconut milk until smooth. Set aside. Use a large bowl, because you're going to add vegetables, pork and noodles later.
  • Heat a fry pan over medium high heat. Add the ground pork and cook, stirring to break up the meat. Cook until cooked through. Set aside.
  • Bring a large pot of salted water to a boil. Add the Pad Thai noodles and cook, stirring often, until just tender, about 5 minutes or according to package directions. Reserve ¼ cup of the starchy water before draining noodles.
  • Add the drained noodles, pork, jalapeños, carrots, cabbage, and toss gently with the peanut sauce. Add the reserved starchy pasta water and red pepper flakes stir well.
  • Garnish with cilantro and serve with lime wedges on the side.

Notes

  • Jalapeno Pepper: Jalapeno pepper is used to add some spicy heat. Keep the jalapeno seeds and veins in tact for a pure spicy heat. Remove the seeds and veins to tame the heat if you’re sensitive to spice.

Nutrition

Calories: 522kcal | Carbohydrates: 40g | Protein: 20g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 701mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3470IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg

Pork Pad Thai …It’s what’s for Dinner.

Curried Butternut Squash Soup with Sausage

By 15 Comments

This creamy Curried Butternut squash soup becomes even more decadent topped with beautiful little jewels of pomegranate seeds and crumbles of browned sausage. Beautifully spiced with cumin and cayenne pepper, you’ve got a comforting and luxurious bowl of soup. You’ll want to make this one over and over again.

Another creamy hearty soup you might enjoy is this one for Cream of Chicken Soup with Wild Rice.

Curried butternut squash soup topped with Jimmy Dean Sausage, pomegranate seeds and cotija cheese

This recipe was first published in February of 2017 and updated October 2024.

About This Recipe and Why It Works

Not high on my list of things to do is peeling a butternut squash. But once you’re done with the laborious task of peeling, seeding and hacking away at that uncooked gourd, this beautifully flavored soup is your reward.

Do you buy already prepped cubed butternut squash at the grocery store? Or are you a purist and risk losing an appendage to cut your own?

Let me say right up front, and even though I’m pretty good at wrestling that squash with my chef’s knife, I’m in full support of that prepped plastic wrapped butternut squash.

There are just too many great butternut squash recipes, that become easy butternut squash recipes, if you purchase it pre-cut and cubed.

Like this Curried Butternut Squash Sausage Soup. Not to mention, this is hands down the best butternut squash soup recipe that we've ever had. EVER.

And sprinkling on some shiny red pomegranate seeds = love.

This soup is full of flavor, savory and just a little bit sweet. The salty toppings chime in so that every bite is heaven.

What Goes Into This Soup – The Ingredients

Ingredients needed to make butternut squash soup with curry
  • Onions and Garlic, would soup be soup without onions and garlic? Use sweet or yellow onions for this recipe. And please chop the garlic with a knife for a more pure garlic flavor. Using a garlic press brings out the oil in garlic and makes it stronger in flavor.
  • Cubed Butternut Squash, If you can find peeled and cubed butternut squash soup at the market, go for it. It will save you time and angst.
  • Dairy, Sour cream and cream make this soup simply decadent.
  • Spices for butternut squash soup, Curry, cumin and cayenne are the backbone to the luscious flavor of this soup.
  • Honey, adds a touch of sweetness to the overall flavor.
  • Jimmy Dean Sausage, crumbled, browned and used as a topping. The perfect seasoned breakfast sausage adds a salty savory flavor to each bite.
  • Feta Cheese, a sprinkling on top of the soup brings even more personality to this recipe. Salty, tangy and somewhat lemony = perfect.
  • Pomegranate Seed, the deep beautiful red color of these crunchy seeds, adds a complimentary color, a bit of crunch and a sharp flavor.

Ingredient Swaps

  • Dairy, For a more tangy end flavor result, feel free to switch out the sour cream for Greek Yogurt. If you’re worried about fat content, swap out half and half for the cream.
  • Honey, Use agave syrup instead of honey. I always have some on hand. It’s thinner and easier to manage.
  • Sausage, We truly love the classic flavor of Jimmy Dean Breakfast Sausage for this recpe. Use whatever brand you prefer. Also, Italian Sausage would be a fun substitute.
  • Feta Cheese, I always have Cotija cheese on hand. It’s crumbly, salty and would work great for this soup. Grated Parmesan cheese would also be nice here.
  • Pomegranate Seeds, Substitute pepita seeds. They’re crunchy, salty and would make a festive fall topping for butternut squash soup.

Step by Step Instructions

sauteeing onions in butter to make soup
  1. Start by adding butter to a large (6-quart) Dutch oven.
  2. When the butter is melted and bubbly, add the onions and saute until tender. About 5 minutes.
  3. Add the garlic and cook until fragrant. About 1 minute.
Cooking curried butternut squash soup stovetop
Using an immersion blender to puree curried butternut squash soup
  1. Add in the chicken broth, butternut squash cubes and seasonings.
  2. Bring mixture to a boil and simmer for about 15 minutes or until squash is tender.
  3. In the meantime, cook the sausage until browned.
  4. Stir in the cream, honey and sour cream. Use an immersion blender to puree until smooth.
  5. Ladle soup into bowls and add toppings.

Expert Tips and FAQ’s

Can I Use Prepped Peeled and Cubed Butternut Squash From The Store

Absolutely yes! Peeling and cubing a butternut squash can be a big job. Purchasing prepped butternut squash from the produce section turns this into an easy butternut squash soup recipe.

Can I Use A Blender or Food Processor to Puree the Soup?

Yes. If you don’t own an immersion blender, just puree the soup in batches in a blender or food processor. Be careful, the soup is hot. If using a blender, don’t secure the lid, as the heat of the soup may pop it off. Simply place the lid slightly ajar on top of the blender and hold it in place with your hand. Only fill the blender or food processor half full before running.

What Kind Of Curry Powder Should I use?

Just use that spice blend curry powder that you find on the spice shelf at the supermarket. If you want to play around with curry pastes, I suggest using Thai Yellow Curry as not to compromise the beautiful color of this soup.

Curried Butternut Squash Soup with Sausage

Butternut squash soup topped with crumbled breakfast Breakfast sausage, pomegranate seeds and feta.

I hope you give this Butternut Squash Soup with Sausage a try. It’s truly one of our favorite soups to make when the weather gets cooler.

I consider soups my specialty, so don’t miss my category for Soup Recipes. You’ll find lots of great recipes including the most popular soup recipe on my site for Giada’s Ground Chicken Chili.

Similar Soup Recipes You Might Like

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Curried butternut squash soup topped with Jimmy Dean Sausage, pomegranate seeds and cotija cheese
Print Recipe
5 from 5 votes

Curried Butternut Squash Sausage Soup

Creamy curried butternut squash soup topped with feta and sausage.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 6
Calories: 346kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 2 pound butternut squash peeled, seeded and cut into 1- pieces
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ cup cream Heavy whipping cream.
  • 2 tablespoons honey or agave syrup
  • ¼ cup sour cream
  • ½ pound Jimmy Dean Sausage cooked and crumbled
  • ½ cup Feta Cheese Crumbled
  • ¼ cup Pomegranate Seeds

Instructions

  • Melt butter in a large pot over medium heat. Add onion and cook until softened and starting to brown, about 10 minutes. Stirring often. Add garlic and cook until fragrant. About 1 minute.
  • Add chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes.
  • Remove from heat. Stir in cream, honey and sour cream into squash mixture.
  • Using an immersion blender, puree soup until smooth. Or pour squash mixture into a blender no more than half full. Cover and hold lid down. Pulse until smooth. Puree in batches until smooth.
  • Ladle soup into serving bowls and top with sausage and feta. Dot with pomegranate seeds (optional). Or pepita seeds work well as garnish.

Notes

If you don’t own an immersion blender, just puree the soup in batches in a blender or food processor. Be careful, the soup is hot. If using a blender, don’t secure the lid. Simply place the lid slightly ajar on top of the blender before running. The heat of the soup may pop the lid off. Only fill the blender and food processor half full before running.

Nutrition

Calories: 346kcal | Carbohydrates: 31g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 1399mg | Potassium: 872mg | Fiber: 4g | Sugar: 12g | Vitamin A: 16436IU | Vitamin C: 46mg | Calcium: 192mg | Iron: 2mg

Curried Butternut Squash Soup with Sausage … It’s what’s for Dinner