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Taco Lettuce Wraps

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Taco Lettuce Wraps

Our light and healthy tacos are packed with flavor and topped with your favorite fixings! A delicious, low-carb dinner the whole family will love! For a keto-friendly version omit the beans.
Cuisine: Keto, Mexican
Servings: 4

Ingredients

  • 1 T. olive oil
  • 1 lb. ground chicken, turkey, or beef
  • 2 T. taco seasoning
  • 1/2 c. chicken broth or water
  • 1 (15 oz.) can black beans rinsed & drained
  • 8 Romaine lettuce leaves (2 leaves for each wrap)
  • 2 roma tomatoes seeded & diced
  • 1 diced avocado
  • 1/2 c. diced red onion
  • 1/2 c. sour cream for serving
  • salsa for serving
  • 1 1/2 c. shredded cheddar cheese
  • fresh cilantro roughly chopped for garnish

Instructions

  • Heat olive oil in a large skillet, over medium heat. Add ground turkey, cook, and crumble until no longer pink and cooked through about 10-12 minutes.
  • Add taco seasoning and chicken broth or water if using. Bring it to a boil, then reduce the heat to medium-low.
  • Add the black beans and cook until heated through about 5 minutes.
  • Stack two lettuce leaves on top of one another for each wrap.
  • Spoon ground turkey and black bean mixture into each lettuce wrap and sprinkle with remaining toppings and a dollop of sour cream. Garnish with fresh cilantro and serve!

Notes

Cook’s Note: The leftover turkey and black bean mixture should be kept in an airtight container in the refrigerator and used within three days. Taco salads are a great way to use up leftovers. Reheat turkey and black beans, chop up remaining romaine lettuce, and top with your leftover toppings.

Blackberry Biscuit Cobbler

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Blackberry Biscuit Cobbler

Nothin’ says summer like homemade blackberry cobbler topped with sweet buttermilk biscuits and vanilla ice cream, Enjoy!
Cuisine: American
Servings: 4

Ingredients

BLACKBERRY COBBLER:

  • 4 c. fresh blackberries
  • 3/4 c. granulated sugar
  • 1/4 tsp. ground cinnamon
  • 2 T. cornstarch

BISCUIT TOPPING:

  • 1 1/2 c. all-purpose flour
  • 2 T. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 c. cold unsalted butter grated or cubed
  • 1/2 c. cold buttermilk
  • sparkling sugar for sprinkling

Instructions

  • Preheat the oven to 350 degrees. Butter a 2 1/2-quart baking dish; set aside.
  • BLACKBERRY COBBLER: In a large bowl, combine blackberries, sugar-cinnamon, and cornstarch; gently toss to coat. Pour into the prepared baking dish.
  • TOPPING: In a separate bowl, whisk together flour sugar, baking powder, and salt. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls on top of berries and sprinkle with sparkling sugar.
  • Bake uncovered for 30-35 minutes until golden and bubbly. Serve warm with whipped cream or ice cream if desired.

Pesto Spaghetti with Meatballs

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Pesto Spaghetti with Meatballs

Homemade basil pesto tossed with spaghetti and meatballs, Bon Appetit!
Cuisine: Italian
Servings: 6

Ingredients

  • MEATBALLS :
  • 1 lb. ground chicken
  • 3 cloves garlic divided and minced
  • 1 lg. egg beaten
  • 1/2 c. grated Parmesan cheese plus more for garnish
  • 2 T. Fresh chop parsley
  • 1/4 tsp. red pepper flakes
  • Kosher salt and freshly ground black pepper
  • PESTO SPAGHETTI:
  • 1 lb. spaghetti
  • 1 heaping c. basil pesto homemade or store-bought
  • 1 c. pasta water

Instructions

  • MEATBALLS: In a large bowl, mix together ground chicken, minced garlic, egg, Parmesan cheese, parsley, and red pepper flakes; season with salt and pepper. Using a cookie scoop form into tablespoon-sized meatballs.
  • In a large skillet heat olive oil over medium heat. Cook meatballs until golden on all sides and cooked through, about 10 minutes. Transfer to a pie plate and loosely cover with foil.
  • PESTO SPAGHETTI: Meanwhile, boil pasta in a large pot of salted water according to package directions for al dente. Reserve 1 cup pasta water and drain spaghetti.
  • Add drained pasta to the skillet with pesto, toss to coat. Add enough water to moisten. Gently stir in meatballs; cook until heated through.
  • Serve topped with Parmesan shavings.

Notes

Recipe link for homemade: Basil Pesto

Western Omelet Egg Bites

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Western Omelet Egg Bites

These homemade egg bites are easy to make and oh so tasty! They're great for a baby or bridal shower, brunch or breakfast on-the-go!
Cuisine: American, Keto
Servings: 12 egg bites

Ingredients

  • 8 lg. eggs beaten
  • 1/2 c. diced ham
  • 1/4 c. diced yellow onions
  • 1/4 c. diced green bell peppers
  • 1/4 c. diced red bell peppers
  • 1 c. shredded cheddar cheese divided
  • Salt and black pepper to taste

Instructions

  • Preheat oven to 350 degrees. Spray a standard muffin pan with non-stick cooking spray. (I like to use a silicone muffin pan, so there’s no need for oil and it’s easy to get the omelets out of the pan.)
  • In a large bowl, whisk the eggs until combined. Stir in diced ham, onions, peppers and 1/2 cup shredded cheese; season with salt and pepper.
  • Ladle egg mixture into each muffin cup filling 2/3 full and top with remaining cheese.
  • Bake for 18-20 minutes until egg bites are set. Remove pan from the oven to a wire rack.
  • Loosen egg bites from the pan and eat right away or allow to cool completely on a plate or rack before refrigerating or freezing in a freezer bag or an airtight container.

Cauliflower Spanish Rice

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Cauliflower Spanish Rice

A delicious keto-friendly, low-carb Spanish Rice that tastes just like the original only healthier!
Cuisine: Mexican
Servings: 8

Ingredients

  • 1 T. olive oil
  • 1/2 lb. ground sausage beef or chicken
  • 1 c. diced yellow onion
  • 1/2 green bell pepper diced
  • 1 clove garlic minced
  • 1/2 (6 oz.) can organic tomato paste
  • 1/2 c. chicken broth
  • 1/2 (4 oz.) can green chilis
  • 1 tsp. ground cumin
  • 2 (10 oz.) bags frozen cauliflower rice thawed
  • Salt and pepper to taste
  • Fresh chopped tomatoes for serving

Instructions

  • Heat olive oil in a large skillet, over medium heat. Brown the meat until cooked through and no longer pink. Remove to a plate, loosely cover with foil.
  • Add onions and green peppers to the skillet, sauté for 2-3 minutes; add garlic sauté for 1-2 minutes more.
  • Stir in tomato paste, chicken broth, green chilis and cumin; simmer for 1-2 minutes. Add cauliflower rice and sausage to the skillet; toss to coat. Cook until heated through and the liquid has almost evaporated. Season with salt and pepper to taste.
  • Serve hot garnished with diced tomatoes if desired and fresh chopped cilantro.

Cheesesteak Stuffed Peppers

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Cheesesteak Stuffed Peppers

Bell peppers stuffed with sirloin steak, caramelized onions, sautéed mushrooms, and melted provolone cheese. A delicious low-carb alternative to the famous sandwich!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 4 bell peppers halved, seeds and membranes removed
  • 1 T. vegetable oil
  • 1 T. butter
  • 1 onion sliced
  • 1 (16 oz.) pkg. cremini mushrooms sliced
  • Kosher salt and freshly ground black pepper
  • 1 1/2 lb. sirloin steak thinly sliced
  • 2 T. Worcestershire sauce
  • 2 tsp. Italian seasoning
  • 16 slices provolone cheese
  • Freshly chopped parsley for garnish

Instructions

  • Preheat oven to 325 degrees.
  • Place peppers cut side up in a 9 x 13-inch baking dish, bake until tender about 30 minutes.
  • Meanwhile, in a large skillet over medium-high heat, melt the butter and oil together. Add onions and mushrooms; season with salt and pepper. Cook until soft about 6 minutes.
  • Push the onions and mushrooms to one side. Add the steak and Worcestershire sauce; season the steak with salt and pepper. Continue to cook, stirring occasionally for 3 minutes. Sprinkle with Italian seasoning; stir everything together until well combined. Remove from heat.
  • To Assemble: Add 1 slice provolone cheese to the bottom of each baked peppers and fill with steak mixture. Top with another piece of provolone.
  • Broil until golden, about 3 minutes. Garnish with parsley and serve.

Garlic Butter Zoodles Topped with Chicken Meatballs

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5 from 2 votes

Garlic Butter Zoodles Topped with Chicken Meatballs

Tender, juicy chicken meatballs swimming in savory garlic butter zoodles! Gluten-Free, low-carb & keto-friendly!
Course: Entrée
Cuisine: American, Keto
Servings: 4

Ingredients

  • 3-4 med. zucchini, spiralized (about 4 cups)
  • 1 lb. ground chicken
  • 5 cloves garlic minced and divided
  • 1 lg. egg beaten
  • 1/2 c. grated Parmesan cheese plus more for garnish
  • 2 T. Fresh chopped parsley
  • 1/4 tsp. red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 T. extra virgin olive oil
  • 4 T. butter

Instructions

  • Using a spiralizer, cut zucchini into zoodles; set aside.
  • In a large bowl, mix together ground chicken, 2 cloves minced garlic, egg, Parmesan cheese, parsley, and red pepper flakes; season with salt and pepper. Using a cookie scoop form into tablespoon-sized meatballs.
  • In a large skillet heat olive oil over medium heat. Cook meatballs until golden on all sides and cooked through, about 10 minutes. Transfer to a pie plate and loosely cover with foil.
  • Melt butter in the same skillet, add remaining 3 cloves minced garlic, cook until fragrant about 1 minute. Add zoodles to the skillet, toss to coat in garlic butter.
  • Add meatballs back to the skillet, heat until warmed through about 1-2 minutes. Garnish with Parmesan cheese and serve.

Campfire Chili Cheese Fries

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Campfire Chili Cheese Fries

French fries smothered with chili con carne, diced onions, cheddar cheese, and pickled jalapenos, cooked in a foil packet over a campfire or an outdoor grill when it’s simply too hot to cook in the kitchen!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 (26 oz.) pkg. frozen crinkle French fries
  • 1 (14 oz.) can Nalley Chili Con Carne
  • 1/2 med. yellow onion diced
  • 1 c. shredded cheddar cheese
  • Pickled jalapeno rings optional

Instructions

  • Double-up two sheets of heavy-duty foil. Spray the inside with non-stick cooking spray.
  • Place the frozen fries in the middle of the foil sheet; fold to enclose.
  • Cook the fries over a campfire or an outdoor grill until they’re cooked through about 15-20 minutes.
  • Remove the packet from the heat. Carefully open the packet and pour the chili over the fries. Sprinkle with onions, cheddar cheese and jalapenos. Close the packet and cook until the chili is hot, and the cheese has melted about 3-5 minutes more.
  • Carefully remove the packet from the heat, cool slightly, then devour! Pass the forks and eat right out of the package if desired!

Salisbury Steak with Mushroom Gravy

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Salisbury Steak with Mushroom Gravy

Classic Salisbury steak smothered in a savory mushroom and onion gravy served over a bed of creamy mashed potatoes.
Course: Entrée
Cuisine: American
Servings: 5

Ingredients

SALISBURY STEAK:

  • 1 lb. lean ground beef 90% lean
  • 1/2 c. plain breadcrumbs
  • 2 T. grated yellow onion
  • 1 clove garlic minced
  • 1 lg. egg beaten
  • 1 T. ketchup
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Italian seasoning
  • Salt and black pepper to taste
  • 1 T. olive oil

MUSHROOM GRAVY:

  • 1 T. olive oil
  • 1 c. diced yellow onion
  • 1-2 cloves garlic minced
  • 1 (8 oz.) pkg. mushrooms sliced
  • salt and black pepper to taste
  • 2 T. unsalted butter
  • 3 T. all-purpose flour
  • 2 c. beef broth
  • 1 T. ketchup
  • 2 tsp. Worcestershire sauce
  • Mashed potatoes for serving
  • Fresh chopped parsley for garnish

Instructions

  • SALISBURY STEAK: In a large bowl, combine ground beef, breadcrumbs, grated onion, minced garlic, beaten egg, ketchup, Worcestershire sauce, Italian seasoning, salt and pepper. Use your hands to mix, until just combined – do not overmix!
  • Form the meat mixture into 5 equal sized oval patties.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the patties in the pan in a single layer. Cook for 5 minutes on each side or until golden brown and cooked through. Remove steaks from the pan. Place on a plate and loosely cover with foil.
  • MUSHROOM GRAVY: In the same skillet, add 1 tablespoon olive oil. Add onions and garlic, cook for 2 minutes until the onions begin to soften and start to become translucent.
  • Add mushrooms to the skillet, season with salt and pepper, cook for 2-3 minutes until golden brown.
  • Turn the heat down to medium and add the butter. Once melted, add flour cook for 30 seconds stirring constantly.
  • Gradually whisk in beef broth, ketchup, and Worcestershire sauce, bring to a simmer. Taste the gravy, season with salt and black pepper if needed.
  • Once it begins to thicken add the steaks back to the skillet. Spoon the gravy over the steaks and garnish with parsley.
  • Serve Salisbury steak over creamy mashed potatoes, Enjoy!

Tomato Caprese Salad

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Tomato Caprese Salad

Simple, delicious, and healthy! Heirloom tomatoes from my garden, fresh mozzarella cheese, and sweet basil leaves drizzled with good-quality olive oil and balsamic vinegar, Enjoy!
Course: Salad
Cuisine: Italian, Keto
Servings: 4

Ingredients

  • 1 1/2 to 2 lbs. heirloom tomatoes cored and sliced ¼-inch thick
  • coarse sea salt for sprinkling
  • 1 bunch fresh basil leaves
  • 1 (8 oz.) pkg. fresh mozzarella cheese sliced ¼-inch thick
  • 1 T. good quality extra virgin olive oil
  • balsamic vinegar or glaze for drizzling, optional
  • freshly ground black pepper

Instructions

  • Assemble the salad by arranging and alternating slices of tomato, basil leaves, and mozzarella cheese.
  • Lightly sprinkle salt over the tomatoes.
  • Drizzle olive oil over the salad. Lightly drizzle with balsamic glaze if using. Sprinkle with freshly ground black pepper and serve immediately.
  • Cook’s Note: Use a serrated knife for slicing the tomatoes.

Greek Lemon Chicken Kebabs

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Greek Lemon Chicken Kebabs

Serve our flavorful lemon and herb chicken skewers with pita or naan bread drizzled with homemade tzatziki sauce.
Course: Entrée
Cuisine: Greek, Keto
Servings: 4

Ingredients

HOMEMADE TZATZIKI:

  • 1 c. shredded English cucumber
  • 1 1/2 c. plain non-fat Greek yogurt
  • Juice of 1/2 lemon
  • 1 T. chopped fresh dill
  • 1 clove garlic minced
  • 1/2 tsp. kosher salt
  • black pepper to taste

GREEK LEMON CHICKEN:

  • 1 1/2 lbs. boneless skinless chicken breasts cut into 1-inch cubes
  • 3 T. lemon juice
  • 1 T. red wine vinegar
  • 1 T. extra virgin olive oil
  • 2 cloves garlic minced
  • 2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/2 tsp. coriander
  • 3/4 tsp. kosher salt
  • 1/8 tsp. black pepper

Instructions

  • TZATZIKI SAUCE: Using the large holes of a box grater, shred cucumber; dab with paper towels and set aside.
  • In a medium non-reactive bowl, whisk together all ingredients except the cucumber. Stir in the cucumber and refrigerate until ready to serve.
  • GREEK LEMON CHICKEN: In a large non-reactive bowl, whisk together lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, coriander, salt and pepper. Add cubed chicken; toss to coat. Cover and refrigerate the chicken for 1 to 2 hours.
  • Thread the chicken onto metal or wooden skewers. Note: If using wooden skewers soak in cold water for 30 minutes.
  • Preheat the grill to medium high heat. Oil the grates of the grill or grill pan and place the skewers on them.
  • Grill the chicken for 3-4 minutes, flip kebabs over and grill for another 3-4 minutes or until the chicken is cooked through.
  • Serve kebabs with pita or naan bread and Tzatziki sauce.

Heirloom Tomato Galette with Savory Herb & Cheese Crust

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Heirloom Tomato Galette with Savory Herb & Cheese Crust

A variety of summer tomatoes layered over sweet Walla Walla onions and ricotta cheese, baked in a savory herb and parmesan cheese pastry. Serve warm or cold with a crisp green salad!
Course: Entrée
Cuisine: Irish
Servings: 8

Ingredients

CRUST:

  • 2 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 1 c. frozen unsalted butter grated
  • 1/2 c. ice cold water
  • 3 T. shredded Parmesan cheese
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried thyme leaves

FILLING:

  • 4 med. Heirloom tomatoes assorted colors, sliced ¼-inch thick
  • 1 med. Walla Walla sweet yellow onion chopped
  • 2 cloves garlic minced
  • 1/4 c. ricotta cheese
  • 1/4 c. mozzarella cheese
  • 2 tsp. lemon juice
  • 1 T. chopped fresh basil plus more for garnish
  • Salt and black pepper to taste

Instructions

  • CRUST: In a large bowl, combine flour and salt. Cut in butter with a pastry blender or fork until it resembles a coarse meal. Using a wooden spoon, stir in ice-cold water, parmesan cheese, oregano, and thyme leaves until well combined. With floured hands, divide the dough in half and shape it into 2 disks. Wrap one disk in plastic refrigerate or freeze it to use later.
  • On a well-floured surface, roll out the other disk into a 13-inch round. Transfer to a baking sheet lined with parchment paper. Refrigerate while you prepare the filling.
  • FILLING: Place the sliced tomatoes on a baking sheet lined with paper towels. Let stand so that the paper towels absorb the moisture for at least 30 minutes.
  • Heat olive oil in a large sauté pan over medium heat. Add the onions and cook for 8-10 minutes until softened and translucent. Add garlic and sauté for 30 seconds more. Remove from heat and allow to cool slightly.
  • In a small bowl, combine ricotta, mozzarella, lemon juice, basil, salt, and pepper. Add cooled onions and garlic mixture; stir until combined.
  • TO ASSEMBLE: Using an offset spatula, spread a thin layer of filling gently over the pastry, leaving a 1-1/2-inch border around the edges. Pat the tomatoes dry with paper towels and place them in a circular pattern around the outer edges directly over the ricotta filling, overlapping them slightly. Repeat with the remaining tomatoes in the middle of the galette.
  • Fold the edges over, crimping and overlapping the edges. Brush the edges with egg wash.
  • Bake at 4oo degrees until the galette begins to brown, about 15 minutes. Reduce heat to 375 degrees and bake until golden brown on the top and bottom, about 20-25 minutes more.
  • Cool for 5 minutes on a wire rack. Serve warm garnished with fresh basil, Enjoy!

Cilantro Lime Cauliflower Rice

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Cilantro Lime Cauliflower Rice

This delicious low-carb dish has incredible flavor and is easily made in 20 minutes! The perfect side for Mexican and Asian meals.
Course: Side Dish
Cuisine: American, Mexican
Servings: 6

Ingredients

  • 2 (10 oz.) bags frozen riced cauliflower thawed or 1 lg. head cauliflower riced (4 cups)
  • 1 T. avocado oil or olive oil
  • 2 cloves garlic minced
  • 1/2 lg. yellow onion chopped
  • 1/4 c. chopped cilantro
  • 3 T. avocado oil or olive oil
  • 1 T. white vinegar
  • 1 clove garlic minced
  • Juice of 1 lime
  • 1/2 tsp. cumin
  • 1/2 tsp. salt

Instructions

  • To rice the cauliflower: Chop a head of cauliflower into florets, place inside a food processor and pulse until the cauliflower has a rice texture. Or use frozen riced cauliflower that has been thawed.
  • Heat 1 tablespoon avocado or olive oil in a large skillet over medium heat. Sauté onion and garlic for 3-4 minutes until fragrant. Add the cauliflower rice and continue to sauté.
  • Meanwhile, make your sauce: Add cilantro, vinegar, garlic, lime, cumin, and salt to your food processor or blender. While motor is running, add 3 tablespoons avocado or olive oil. Blend until smooth.
  • Pour the sauce over the cauliflower rice and continue to stir until dressing is completely incorporated. Remove from heat and serve with lime wedges.

Teriyaki Chicken Kebabs

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Teriyaki Chicken Kebabs

Marinated teriyaki chicken, colorful bell peppers, sweet pineapple, and red onions cooked over an outdoor grill. This dish SCREAMS summer!
Course: Entrée
Cuisine: Japanese
Servings: 8 kebabs

Ingredients

  • 1 1/2 lbs. boneless, skinless chicken breast cut into 1-inch cubes
  • 1 lg. red bell pepper seeded & cut into 1-inch pieces
  • 1 lg. green bell pepper seeded & cut into 1-inch pieces
  • 1 lg. yellow bell pepper seeded & cut into 1-inch pieces
  • 1 lg. red onion peeled & cut into 1-inch pieces
  • 1 whole pineapple peeled, cored, & cut into 1-inch chunks
  • 1 1/2 c. Yoshida’s teriyaki sauce for glaze
  • 2 green onions thinly sliced for garnish
  • Hot cooked jasmine rice for serving, optional
  • 8 (10 to 12-inch) metal skewers

Instructions

  • Cut chicken into 1-inch cubes. Cut peppers, onion & pineapple into 1-inch pieces; set aside.
  • Assemble kebabs by alternating chicken and veggies until each skewer is full.
  • TERIYAKI GLAZE: Pour teriyaki sauce into a saucepan over medium-high heat, stirring occasionally. Once the sauce comes to a boil, reduce the heat and simmer until it has reduced and thickened a bit, about 10-15 minutes.
  • Meanwhile, preheat an outdoor grill to 350 degrees.
  • Place kebabs on the grill. Cook turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees about 10-12 minutes.
  • Brush on teriyaki glaze and cook another 3-5 minutes. Remove kebabs from heat, brush with more glaze and garnish with green onions. Serve immediately over jasmine rice with remaining glaze, if desired.

Strawberry Croissant French Toast Casserole

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Strawberry Croissant French Toast Casserole

This decadent overnight breakfast casserole is bursting with fresh strawberries, sweetened cream cheese, and flaky croissants in creamy vanilla custard!
Cuisine: American, French
Servings: 12

Ingredients

  • 10 med. croissants
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 2 T. confectioner's sugar plus more for dusting
  • 6 lg. eggs
  • 2 c. half and half
  • 1 tsp. vanilla extract
  • 1/4 c. plus 1 T. brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 c. strawberries cut into 3/4 to 1-inch pieces
  • 1/4 c. cold salted butter thinly sliced
  • Maple syrup for serving

Instructions

  • Butter a 9x13-inch casserole dish; set aside. Cut each croissant into 3 pieces; set aside.
  • In a medium sized bowl, beat the cream cheese with an electric hand mixer until soft and fluffy about 2 minutes. Add the confectioners’ sugar beat until combined; set aside.
  • In a large bowl, whisk together eggs. Add the half and half, vanilla, brown sugar, cinnamon, and salt, whisk until combined. Dip half the croissants into the egg/milk mixture until fully coated.
  • Arrange the croissants into prepared casserole dish, dollop with cream cheese, and scatter with 3/4 of the strawberries over the top.
  • Dip the remaining croissant pieces in the egg/milk mixture and arrange over the strawberries.
  • Pour remaining milk and egg mixture over the entire casserole, gently pressing to absorb the liquid.
  • Sprinkle the remaining strawberries over the top of the casserole. Cover the dish with plastic wrap and refrigerate overnight.
  • Preheat oven to 375 degrees. Remove the casserole from the refrigerator and discard the plastic wrap.
  • Dot thinly sliced butter over the croissants and bake 40-50 minutes, or until the casserole is golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover with foil.
  • Let stand at room temperature for 10 minutes. Dust with confectioners’ sugar, cut into squares, and drizzle with maple syrup if desired.

Huevos Rancheros Tostadas

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Huevos Rancheros Tostadas

Huevos Rancheros means, “Eggs ranch style.” Tostadas topped with black beans, eggs sunny-side-up, Mexican chorizo, homemade ranchero sauce, Pico de Gallo, sliced avocado, pickled jalapenos, cilantro, and Cojito cheese.

Ingredients

RANCHERO SAUCE:

  • 1 T. olive oil
  • 1 med. yellow onion peeled & chopped
  • 2 cloves garlic pressed
  • 1 (15 oz.) can tomato sauce
  • 1 (12 oz.) jar roasted red peppers drained
  • 1 (4.5 oz.) can green chilies
  • 1 c. chicken stock
  • 1 T. ground cumin
  • 1 T. brown sugar
  • 1/4 tsp. liquid smoke
  • 1/2 c. heavy cream

TOSTADA TOPPINGS:

  • 15 oz. Mexican chorizo
  • 1 (15 oz.) can black beans rinsed & drained
  • 8 lg. eggs
  • 8 tostado shells warmed
  • Pico de Gallo for serving
  • 2 ripe avocados pitted & sliced
  • pickled jalapenos for serving
  • 1/4 c. cilantro
  • 1/2 c. crumbled Cojito cheese or Queso Fresco
  • Freshly cracked black pepper to taste

Instructions

  • RANCHERO SAUCE: Heat olive oil in a large pot over medium heat; sauté the onions for 2 minutes. Add garlic and sauté for another minute.
  • Add tomato sauce, roasted red peppers, green chilies, chicken stock, cumin, brown sugar, and liquid smoke. Simmer the sauce for 10 minutes; remove from heat.
  • Using an immersion blender, puree the sauce until smooth. Stir in heavy cream; season with salt to taste. Keep warm or refrigerate until ready to use. The sauce can be made in advance and warmed when ready to use.
  • TOSTADAS: Warm ranchero sauce in saucepan.
  • Rinse and drain black beans. Pour beans into a separate saucepan; warm over medium-low heat until simmering, then turn off heat and cover to keep warm.
  • Place chorizo in a large non-stick skillet over medium-high heat. Break the chorizo up with a wooden spoon, brown for 5-10 minutes, until the chorizo begins to get crispy; Drain the excess grease and pour chorizo onto a plate lined with paper towels; set aside.
  • In a separate non-stick skillet, coated with non-stick spray or butter, cook eggs to order. Traditional Huevos Rancheros is made with eggs sunny-side-up, but you can also scramble them in this dish.
  • To Serve: Place warmed tostada shells on each plate. Top with warmed black beans, eggs sunny-side-up, Mexican chorizo, ranchero sauce, Pico de Gallo, sliced avocados, pickled jalapenos, cilantro, Cojito cheese and freshly ground black pepper to taste.

Piña Colada Cupcakes

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Piña Colada Cupcakes

Sweet coconut cupcakes topped with pineapple cream cheese frosting, toasted coconut, crushed pineapple, and maraschino cherries!
Cuisine: American, Mexican
Servings: 18 cupcakes

Ingredients

COCONUT CUPCAKES:

  • 1 3/4 c. cake flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. kosher sea salt
  • 1/4 c. unsalted butter room temperature
  • 1/4 c. solid coconut oil
  • 1/4 c. granulated sugar
  • 3 lg. egg whites room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 1/2 c. sour cream
  • 1/2 c. canned coconut milk
  • 1/2 c. sweetened shredded coconut
  • 1/2 c. sweetened shredded coconut toasted

PINEAPPLE CREAM CHEESE FROSTING:

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. unsalted butter room temperature
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. kosher sea salt
  • 3 c. confectioner's sugar
  • 1/4 c. crushed pineapple drained, reserve juice
  • 3 T. pineapple juice (from crushed pineapple)

GARNISHES:

  • Additional toasted coconut
  • Additional crushed pineapple drained
  • 18 maraschino cherries with stems, drained & pat dry
  • 18 umbrella toothpicks optional
  • Striped straws optional

Instructions

  • Preheat the oven to 350 degrees. Line two standard muffin pans with 18 cupcake liners, one with 12 and the other with 6; set aside.
  • CUPCAKES: In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
  • In a large mixing bowl, using an electric hand mixer beat the butter and coconut oil on medium-high speed until smooth about 1 minute. Add the sugar, beat on high speed for 2-3 minutes or until pale. Add the egg whites, vanilla, and coconut extracts, beat until well combined.
  • With mixing speed on low, alternate the dry ingredients with the sour cream, coconut milk, and 1/2 cup of shredded coconut. Mix just until incorporated.
  • Using an ice cream scoop, fill each cupcake liner 3/4 full with batter. Top with toasted coconut gently pressing it into the batter.
  • Place pans in the oven and bake for 15-18 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven, cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  • FROSTING: In a large mixing bowl, beat the cream cheese, butter, vanilla, and salt until creamy about 1-2 minutes. With mixing speed on low gradually add the confectioners’ sugar. Add the pineapple and pineapple juice mix on the lowest speed possible for 1 minute, do not overbeat.
  • Fill a piping bag fitted with a (2A) circle tip with frosting. Pipe frosting over the cooled cupcakes, then top with additional toasted coconut, crushed pineapple, and maraschino cherries.
  • Store cupcakes covered in the refrigerator until ready to serve, especially if the weather is warm.
  • Decorate with umbrellas and straws just before serving.

Raspberry Sour Cream Crumble Pie

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Raspberry Sour Cream Crumble Pie

Our all-butter pastry, filled with fresh summer raspberries and sweetened sour cream, then topped with a crunchy brown sugar-cinnamon crumble, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

ALL BUTTER CRUST:

  • 2 1/2 c. all-purpose flour
  • 1 T. granulated sugar
  • 1 tsp. kosher salt
  • 1 c. frozen unsalted butter
  • 1/2 c. ice cold water

SOUR CREAM FILLING:

  • 4 1/2 c. fresh raspberries
  • 3/4 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 1/2 c. sour cream
  • 2 lg. eggs
  • 1/2 tsp. vanilla extract

CRUMB TOPPING:

  • 1/2 c. plus 2 1/2 T. all-purpose flour
  • 2 1/2 T. light brown sugar packed
  • 2 T. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1 pinch ground nutmeg
  • 1/4 c. unsalted butter melted

EGG WASH:

  • 1 lg. egg
  • 1 T. water

Instructions

  • ALL BUTTER CRUST: In a large bowl, whisk together the flour, sugar and salt; set aside.
  • Using the large holes of a box grater, quickly grate the frozen butter. Add the butter to the flour mixture. Using a pastry blender, quickly work the butter into the flour until the mixture resembles small peas.
  • Using a wood spoon, stir a 1/2 cup of ice cold water into the butter/flour mixture until incorporated. Press the dough between your fingers, if it sticks together it’s ready. Add more water if necessary, a tablespoon at a time, up to 3 tablespoons if needed.
  • Pour the dough out onto a lightly floured surface. Knead the dough a couple of times to form a ball. Divide the ball in half, flatten each half into a disc, then wrap each disc in plastic wrap. Refrigerate for at least 1-2 hours before using. (Freeze extra dough disc for up to a month; thaw in the refrigerator before using.)
  • Remove 1 dough disc from the refrigerator. On a lightly floured surface, roll the disc into a circle, large enough to fit a 9-inch deep dish pie plate. Transfer pastry to the pie plate; cut the edges leaving a 1/2-inch overhang. Tuck the overhang under to make a nice rolled edge around the pie, and then flute the edges to make a decorative edge. Prick the bottom and sides with a fork. Place the pie plate in the refrigerator while you work on the filling.
  • SOUR CREAM FILLING: In a medium bowl, whisk together the sugar and flour. Add sour cream, eggs and vanilla extract; whisk until combined.
  • Remove the pie plate from the refrigerator. Pour the raspberries into the bottom of the pastry. Pour the filling evenly over the raspberries.
  • CRUMB TOPPING: In a medium bowl, whisk the flour, sugar, brown sugar, cinnamon and nutmeg until combined. Pour the melted butter into the bowl stir until a crumble forms. Sprinkle the crumb topping over the pie.
  • EGG WASH: In a small bowl or cup, whisk together 1 egg and 1 tablespoon of water; lightly brush over the edges of the crust. (Note: you won’t use all of the egg wash.)
  • Bake the pie at 350 degrees for 1 hour and 10 minutes. If the crust starts to brown too quickly, cover the pie with aluminum foil for the remaining baking time. The pie is done when the filling is somewhat firm.
  • Let the pie cool for at least 1 hour on a cooling rack. Transfer the pie to the refrigerator for several hours before cutting into slices. Serve with whipped cream if desired.