Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
These easy and delicious rolls are totally different from your average dinner roll, something I especially realized when I made them in the same two-week-ish span as potato rolls.
Listen, I would be a total liar if I said it wasn’t hard to write this post today. It’s been a really rough day. I don’t have truly bad days very often, but today was and still is pretty tough. Today will be yesterday by the time anyone reads this post and I’m really hoping to start the day fresh with a positive attitude.
So here’s the popovers. They are just as delicious as they look, and they have a lot of eggs and milk in them (which is very unlike normal dinner rolls). The eggs and the narrow pan are what make these rolls rise and have a crispy outside, with a soft inside. And I mean this in a not-weird way – you can taste the eggs and they taste delicious. They just give the texture a little more bounce. Try them and you will see – you can make them in a muffin tin if you don’t have a popover pan, but if you have access to one or $10 to spare I highly recommend one.
This recipe is from our good friend (haha, we wish!) Alton Brown. Here’s what you need:
Grease a 6-cup popover pan OR a muffin tin with butter and preheat the oven to 400.
This one is too easy – just blend all of the ingredients in your food processor for about 30 seconds. The batter will be really thin. Divide between the cups of whatever pan you are using so they are about half full.
Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.