Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Rigatoni Pesto Pie

By 4 Comments

Print Recipe
5 from 1 vote

Rigatoni Pesto Pie

Rigatoni noodles filled with pesto and ricotta cheese, so you get the perfect bite every time! Top with your favorite pasta sauce and mozzarella cheese, then bake to perfection!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1 lb. large rigatoni (I use #24)
  • 2 c. basil pesto
  • 1 c. ricotta cheese
  • 2 T. olive oil
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 1/2 c. pasta sauce (I use Raos)
  • 2 c. shredded mozzarella cheese
  • 2 T. chopped basil ribbons for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions for al dente. (Pasta should be firm enough to stand up in the springform pan.)
  • Preheat oven to 350 degrees. Grease a 9-inch springform pan with olive oil or butter; set aside.
  • In a medium bowl, mix pesto with ricotta. Add olive oil, salt and pepper. Transfer to a pastry bag fitted with a circle tip.
  • Carefully place cooked rigatoni upright in the pan so that they are all touching and resemble a honeycomb.
  • Fill each rigatoni noodle with the pesto and ricotta mixture (I used a piping bag). Top with pasta sauce, and cover with shredded mozzarella.
  • Bake uncovered for 20 to 25 minutes until cheese is golden and bubbly. To brown the top, turn the heat up to broil for 1-2 minutes.
  • Let cool for 10 to 15 minutes. Run a knife along the edge of the pan to help release the pie from the pan. Remove the ring. Garnish with fresh basil ribbons and serve!

12 days of Christmas Cookies and Candies

By Leave a Comment

Sign up for our Newsletter and receive our “Twelve Days of Christmas Cookies & Candy” recipes delivered to your inbox beginning December 1st 2018!

Each day you will receive a FABULOUS cookie and candy recipe along with a special discount for our cookbook “Stirring Up Memories for Family & Friends,” only available to our Newsletter Subscribers!

Don’t miss out, sign up today!

Bacon and Onion Dinner Rolls

By 4 Comments

Print Recipe
4.50 from 2 votes

Bacon and Onion Dinner Rolls

These rolls are FANTASTIC and always on our Thanksgiving table!
Course: Bread
Cuisine: American
Servings: 32
Author: Darion Packard

Ingredients

  • 2 lbs. thick-cut bacon
  • 1 lg. red onion chopped
  • 32 Rhodes frozen dinner rolls

Instructions

  • Thaw the dinner rolls according to package directions.
  • Meanwhile, using scissors cut the bacon into 1/2-inch pieces.
  • In a large skillet, fry the bacon over medium heat until almost crisp. Add the chopped onion and continue to cook until onions are tender and translucent.
  • Remove bacon and onions to a plate lined with paper towels to drain off excess grease.
  • Flatten a roll with the palm of your hand. Top with a heaping tablespoon of the bacon and onion mixture. Fold the edges of the dough over the filling and pinch shut.
  • Place the roll seam side down onto a greased baking sheet; continue with remaining rolls.
  • Loosely cover the rolls with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
  • Bake rolls at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

Ultimate Reese’s Stuffed Brownies

By Leave a Comment

Print Recipe

Ultimate Reese’s Stuffed Brownies

Chocolate and peanut butter lovers rejoice! One bite of our homemade fudge brownies, topped with Reese's peanut butter cups, Reese’s pieces, and peanut butter chips, will make you think you're in heaven!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 1/4 c. all-purpose flour
  • 1/4 c. unsweetened cocoa
  • 1 tsp. kosher salt
  • 1 1/2 c. semi-sweet chocolate chips
  • 3/4 c. unsalted butter cut into 1 inch pieces
  • 1 1/2 c. granulated sugar
  • 1/2 c. light brown sugar packed
  • 5 lg. eggs room temperature
  • 2 tsp. vanilla extract
  • 12 Reese’s Peanut Butter Cups unwrapped
  • 1/2 c. Reese’s pieces candies
  • 1/4 c. peanut butter chips

Instructions

  • Preheat the oven to 350 degrees. Butter the inside of 9x13-inch baking pan and line with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder and salt; set aside.
  • In a double boiler over simmering water, add the chocolate chips and butter to the bowl, stirring occasionally until the chocolate and butter are completely melted and smooth. Turn off the heat, whisk in the sugar and brown sugar until combined. Remove the bowl from heat.
  • Add the eggs one at a time, stirring well between each addition. Stir in vanilla. Sprinkle the flour mixture over the chocolate mixture and fold in the dry ingredients with a rubber spatula until just combined.
  • Pour the batter into the prepared baking pan. Press the whole peanut butter cups into the batter. Sprinkle with Reese’s pieces and peanut butter chips.
  • Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs, about 25-30 minutes.
  • Let cool completely in the pan. Cut into squares and serve at room temperature.

Curried Carrot Soup

By Leave a Comment

Print Recipe

Curried Carrot Soup

This silky smooth carrot soup is subtly spiced with curry, cumin and white pepper. Serve as a starter course or meal by adding a scoop of rice to each serving, Enjoy!
Course: Soup
Cuisine: American
Servings: 4

Ingredients

  • 4 c. chopped carrots
  • 1 T. olive oil
  • 1 c. chopped yellow onion
  • 4 c. vegetable broth or chicken broth
  • 2 T. honey
  • 1 T. low sodium soy sauce
  • 3/4 ground cumin
  • 2 tsp. curry powder
  • 1 tsp. white pepper
  • 1/2 tsp. dried minced garlic
  • 1/2 tsp. grey sea salt
  • 1/2 c. heavy cream
  • Sour cream or plain yogurt for serving
  • Seasoned croutons for serving for serving
  • Basil ribbons for garnish
  • Pepitas for garnish

Instructions

  • Place chopped carrots in a large pot and cover with water. Bring to a boil; simmer until fork tender, about 25-30 minutes.
  • Meanwhile, heat olive oil in a small sauté pan over medium heat. Add onions; cook until translucent, about 4 to 6 minutes.
  • Drain carrots and place back in the pot. Add the cooked onions, broth, honey, soy sauce, and spices. Bring to a boil; lower heat and simmer for 20 minutes.
  • Remove soup from the heat. Using an immersion blender or stand blender, puree until smooth. Stir in heavy cream.
  • Serve immediately topped with a dollop of sour cream or plain yogurt, herbed croutons, basil ribbons and/or pepitas.

Fall Harvest Pasta Salad

By Leave a Comment

Print Recipe

Fall Harvest Pasta Salad

Who says pasta salad has to end with summer? We love to eat it all year round! Simply change up the flavors, and you have the perfect weeknight dinner salad, lunch, or Thanksgiving side dish!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 2 c. (2 med.) sweet potato peeled, cubed into 1/2-in. pieces
  • 1 T. olive oil
  • 1 lb. box Rotini tri-color pasta
  • 3 c. fresh broccoli chopped into 1-inch pieces
  • 1/2 red onion thinly sliced into crescents
  • 1 c. dried cranberries
  • 1/2 c. pecans or walnuts, roughly chopped
  • 1 c. creamy poppy seed dressing
  • 4 oz. goat cheese crumbled

Instructions

  • Preheat oven to 425 degrees.
  • Place diced sweet potatoes on a large rimmed baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast in the oven until tender, about 20-30 minutes. Remove from the oven; set aside to cool.
  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to the package directions for al dente. Drain and set aside to cool.
  • Place cooled pasta in a large bowl. Add the roasted sweet potatoes, broccoli, red onion, cranberries, and pecans. Gently toss with poppy seed dressing. Cover and refrigerate for at least an hour.
  • Stir just before serving, adding more dressing if needed. Top with crumbled goat cheese.

Savory Herb Spatchcock Turkey with Roasted Vegetables

By 2 Comments

Print Recipe

Savory Herb Spatchcock Turkey with Roasted Vegetables

Spatchcocking also known as butterflying simply means to remove the back bone and lay the bird flat. This roasting method is the quickest way to cook a whole turkey. It ensures even cooking and produces the most tender, juicy, turkey with extra crispy skin you'll ever have! Carving is easier too. Once you try it, you may never go back to traditional roasting!
Course: Entrée
Cuisine: American
Servings: 10

Ingredients

  • ROASTED VEGGIES:
  • 12 oz. fresh Brussels sprouts sliced in 1/2
  • 4-5 carrots peeled & chopped into 1-in. pieces
  • 4-5 ribs celery chopped into 1-in. pieces
  • 1 lg. yellow onion peeled & quartered
  • 1 lg. sweet potato peeled & chopped into 1-in. pieces
  • 1 T. olive oil
  • Salt and pepper to taste
  • 2-3 sprigs sage
  • TURKEY:
  • 1 (10-12 lb.) whole turkey butterflied (backbone removed)
  • 1/4 c. olive oil
  • 1 T. salt
  • 1 T. fresh chop sage
  • 1 T. fresh chop thyme leaves
  • 1 T. fresh chop rosemary
  • 1 tsp. crushed black pepper

Instructions

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.
  • ROASTED VEGGIES: Scatter Brussels sprouts, carrots, celery, onions, and sweet potatoes across the bottom of the sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper; toss to coat. Scatter a few sprigs of thyme on top of veggies. Place a wire rack directly over the vegetables.
  • TURKEY: Remove giblets and neck from the turkey. Rinse and pat dry the turkey with paper towels. Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone; repeat on the other side and remove the backbone. (You could also have your butcher do this for you.)
  • Turn the turkey over and press down firmly on the breast bone to flatten the breasts slightly. Place turkey on the roasting rack and tuck the wing tips under the bird. Rub a 1/4 cup olive oil over the entire turkey.
  • In a small bowl, combine sage, thyme, rosemary, salt and black pepper. Rub the entire bird with seasoning.
  • Bake uncovered in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees.
  • Increase temperature to 400 degrees and roast until skin is golden brown and crisp, about 10-15 minutes more. Remove turkey from the oven, cover loosely with aluminum foil; allow to rest for 15-20 minutes before slicing. Serve roasted veggies in a bowl alongside the turkey.

Smoked Brisket Chili

By Leave a Comment

Print Recipe

Smoked Brisket Chili

My famous homemade chili with leftover smoked beef brisket is rich, hearty, and over-the-top delicious!
Course: Entrée
Cuisine: Mexican
Servings: 8

Ingredients

  • 3 slices bacon diced
  • 1 lg. yellow onion chopped
  • 1 lg. red bell pepper chopped
  • 3 cloves garlic pressed
  • 2 lbs. leftover smoked beef brisket cubed, see recipe link below
  • 3 T. chili powder
  • 1 T. cumin
  • 1 1/2 tsp. smoked paprika
  • 2 tsp. adobo sauce (from chipotle peppers in adobo sauce)
  • 1 (12 oz.) bottle beer non-alcohol: use chicken or beef broth
  • 1/4 c. strong brewed coffee
  • 1 (15 oz.) can diced tomatoes with liquid
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 (15 oz.) can dark red kidney beans drained and rinsed
  • 1 (15 oz.) can whole kernel sweet corn drained and rinsed
  • 1 (4 oz.) can diced green chiles
  • TOPPINGS :
  • Chopped cilantro
  • Sliced green onions
  • Shredded sharp cheddar cheese
  • sour cream

Instructions

  • In a large pot, over medium heat sauté bacon until crispy.
  • Add the onions to the pot, cook until soft, about 5 minutes. Add bell pepper and garlic; cook an additional minute to soften.
  • Add the leftover cubed brisket, chili powder, cumin, smoked paprika, and adobo sauce; cook 1 minute stirring constantly.
  • Add the beer or broth and allow it to deglaze the pan and cook off the alcohol, about 1-2 minutes. Then add coffee, diced tomatoes, tomato sauce, beans, corn, and green chiles.
  • Bring the chili to a low simmer, cover, and cook for 30 minutes to an hour. The longer it cooks the more concentrated the flavors become. If the chili starts to get too thick, you can add water ½ cup at a time to thin it out.
  • Ladle chili into bowls, top with cilantro, green onions, Cheddar cheese, and a dollop of sour cream, Enjoy!

Notes

Recipe for Smoked Beef Brisket

Pumpkin Mummy Hand Pies

By Leave a Comment

Print Recipe

Pumpkin Mummy Hand Pies

How cute are these PUMPKIN MUMMY HAND PIES inspired by my friend Emily Landau!?! These adorable mummies scream Halloween!
Course: Dessert
Cuisine: American
Servings: 9 pies

Ingredients

CRUST:

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

FILLING:

  • 3/4 c. 100% pure pumpkin
  • 1 egg yolk
  • 2 oz. cream cheese room temperature
  • 2 T. light brown sugar packed
  • 2 T. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1/2 tsp. vanilla extract

CINNAMON SUGAR:

  • 2 T. granulated sugar
  • 1 tsp. ground cinnamon

EGG WASH:

  • 1 egg white lightly beaten
  • 1/2 T. water

Instructions

  • 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 wooden spoon, stir a 1/2 cup of ice 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.
  • FILLING: In a small mixing bowl, using an electric hand mixer beat together cream cheese, granulated sugar, and brown sugar until combined. Add pumpkin, egg yolk, cinnamon, ginger, nutmeg, allspice, and vanilla extract, beat until well combined. Cover the bowl and chill until ready to assemble the pies.
  • CINNAMON SUGAR: In a small bowl, combine cinnamon and sugar; set aside.
  • Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside.
  • TO ASSEMBLE THE MUMMIES: Roll out one disk of dough onto a lightly floured surface to about a 13x11-inch rectangle. Trim edges to get a straight edge, and then cut into nine 4×3-inch rectangles. (You can make them smaller or larger if you prefer.)
  • Arrange the rectangles on the prepared baking sheet. Spread a heaping tablespoon of pumpkin pie filling onto each rectangle, leaving a rim on all sides uncoated.
  • Roll out the second dough disc and cut into 1/2-inch stripes.
  • EGG WASH: In a small bowl, combine egg white and 1 tablespoon water to make an egg wash. Using your finger brush the edges with the egg wash. Top with strips to create a mummy, then seal the edges with your fingertips and trim the excess of the stripes. Brush the stripes with egg wash and sprinkle with cinnamon sugar.
  • Bake until golden brown about 20 minutes. Stick candy eyes onto cooled mummies.
  • Store hand pies in the refrigerator in an airtight container. I like to top them with whipped cream!

Halloween Bark

By Leave a Comment

Print Recipe

Halloween Bark

Here's a fun treat to make with the kiddos! Simply melt some chocolate, spread it into a thin layer, and top it with your choice of candy. When firm, break into pieces and place it into treat bags for gift giving!
Course: Dessert
Cuisine: American
Servings: 1 lb.

Ingredients

  • 3 c. semi-sweet chocolate
  • 1 T. coconut oil
  • 3 c. Assorted candy
  • Reeces pieces or M&M’s
  • Candy corns
  • mini peanut butter cups cut in 1/2
  • Pretzels sticks
  • Candy eyes
  • Sprinkles

Instructions

  • Line a baking sheet with parchment paper.
  • Melt the chocolate chips and coconut oil in a double boiler or in the microwave. If you melt in the microwave, heat for 30 seconds increments, stir and repeat until melted.
  • Pour the melted chocolate onto the parchment paper. Using a rubber or offset spatula, spread into an even layer about a 1/4 inch thick.
  • Sprinkle the candy over the chocolate.
  • Place the bark in the refrigerator for at least 30 minutes or until the chocolate has hardened.
  • Once set, transfer bark to a cutting board and cut into random pieces. Serve right away or keep in an air tight container.

Meatball Sliders

By 3 Comments

Print Recipe

Meatball Sliders

Hawaiian buns topped with garlic butter, your choice of beef, turkey or chicken meatballs, marinara, and melted mozzarella cheese, Enjoy!



Course: Entrée
Cuisine: American, Italian
Servings: 12 sliders

Ingredients

  • 1 (12 count) pkg. Hawaiian slider buns
  • 3 T. butter melted
  • 2 tsp. minced garlic
  • 1 T. chopped flat leaf parsley
  • 1 1/2 c. shredded mozzarella cheese divided
  • 12 fully cooked frozen meatballs thawed or homemade
  • 1 c. Prego traditional pasta sauce or homemade
  • 1 1/2 T. Parmesan cheese for sprinkling
  • Chopped fresh basil leaves for garnish

Instructions

  • Preheat oven to 350 degrees. Place the buns on a baking sheet lined with parchment paper.
  • Using a small knife make a hole in the top of each slider, making it big enough for the meatballs to fit in, but don’t cut all the way through. (Keep in mind that the meatballs are not meant to fit entirely inside the hole, only half way.)
  • In a small bowl, stir together melted butter, minced garlic and parsley. Brush the butter mixture into the hole of each bun.
  • Put a pinch of mozzarella cheese into each hole. Place a meatball into each hole. Spoon a little pasta sauce over each meatball. Cover the meatballs with remaining mozzarella cheese and sprinkle with parmesan.
  • Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for an additional 10 minutes. Remove from the oven and top with fresh chopped basil.

Blueberry Pie Oatmeal

By Leave a Comment

Print Recipe

Blueberry Pie Oatmeal

Pie for breakfast??? Count me in! A delicious and healthy breakfast the whole family will love!
Course: Breakfast
Cuisine: American
Servings: 2

Ingredients

  • 2-4 servings oatmeal
  • 1 c. frozen blueberries
  • 1 1/2 T. water
  • 1/2 tsp. lemon juice
  • 1 T. brown sugar packed
  • 1/2 tsp. cornstarch
  • Whipped cream optional
  • sliced almonds for garnish

Instructions

  • Prepare oatmeal according to package directions for 2-4 servings.
  • Meanwhile, in a small saucepan over medium-high heat, combine the blueberries, water, lemon juice, brown sugar and cornstarch. Bring to a boil, stirring occasionally. Reduce heat, simmer for 3-5 minutes or until thickened.
  • Serve oatmeal topped with blueberries, whipped cream and slice almonds.

Apple Dumplings

By Leave a Comment

Print Recipe

Apple Dumplings

Apple slices rolled in crescent dough, covered in butter, brown sugar, cinnamon and 7 Up for the easiest, tastiest apple dumplings you’ll ever have!
Course: Dessert
Cuisine: American
Servings: 16 dumplings

Ingredients

  • 2 (12 oz. big cans) crescent rolls
  • 3/4 c. butter
  • 1 c. brown sugar packed
  • 1 tsp. ground cinnamon
  • 1 c. 7 Up or lemon-lime soda
  • 2 lg. granny smith apples peeled & cored

Instructions

  • Preheat the oven at 350. Spray a 13 x 9-inch baking dish with non-stick cooking spray; set aside.
  • Peel and core apples, then cut each apple into 8 slices. Starting at the wide end, roll each apple slice in a crescent roll and place in the prepared baking dish. (I place 6 on each side and 4 down the middle.)
  • In a saucepan over medium heat, combine butter, brown sugar and cinnamon. Once thickened, remove from heat and pour evenly over the dumplings.
  • Pour the soda down the middle and along the edges of the baking dish (not over the rolls).
  • Bake the dumplings for 35-40 minutes, or until golden brown. Serve warm topped with vanilla ice cream.

Notes

Cook’s Note: Two Apples make 16 dumplings.

Ham & Swiss Croissants

By Leave a Comment

Print Recipe

Ham & Swiss Croissants

Buttery croissants, topped with honey mustard dressing, sliced ham off the bone and Swiss cheese melted to perfection!
Course: Entrée
Cuisine: American, Austrian
Servings: 4

Ingredients

  • 2 T. Dijon mustard
  • 1 T. honey
  • 1 T. brown sugar
  • 4 croissants split
  • 8 slices Swiss cheese
  • 1 lb. ham off the bone or deli ham

Instructions

  • Preheat the oven to 350 degrees.
  • In a small bowl, stir together the mustard, honey and brown sugar. Spread the honey mustard mixture on each side of the four split croissants.
  • Place a slice on Swiss on each half of the croissants. Top the bottom half of each croissant with ham and place two halves back together.
  • Wrap the sandwiches in foil. Bake on a baking sheet for 10-15 minutes. Serve immediately.

Slow Cooker Verde Chicken Pozole

By Leave a Comment

Print Recipe

Slow Cooker Verde Chicken Pozole

Our Slow Cooker Verde Chicken Pozole is a warm, comforting Mexican soup filled with shredded chicken (or pork), hominy, fire-roasted tomatoes, carrots, onion, and garlic in a rich, bold, green chile broth topped with crunchy radishes, cilantro, limes, avocado, and crumbled cotija cheese.
Course: Soup
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 (10 oz.) can Fire-roasted or Mexican-style diced tomatoes
  • 1 (20 oz.) can mild green enchilada sauce
  • 2 lg. carrots peeled & sliced
  • 1 med. onion chopped
  • 3 cloves garlic pressed
  • 2 tsp. cumin
  • 5 bone-in chicken thighs skin removed
  • 1 (25 oz.) can Mexican-style hominy rinsed and drained
  • Chopped cilantro for garnish
  • Lime wedges for garnish
  • Thinly sliced radishes for garnish
  • Crumbled cotija cheese for sprinkling

Instructions

  • Combine tomatoes with liquid, enchilada sauce, carrots, onion, garlic, and cumin in a slow cooker. Add chicken; stir to combine.
  • Cover and cook on HIGH for 3 to 3-1/2 hours or LOW for 6 to 6-1/2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.
  • Remove chicken from the slow cooker and shred with two forks; discard bones. Return shredded chicken to the slow cooker along with the hominy and cook for another 30 minutes.
  • Remove chicken from the slow cooker and shred with two forks; discard bones. Return shredded chicken to the slow cooker along with the hominy and cook for another 30 minutes.

Blueberry Sorbet

By Leave a Comment

Print Recipe

Blueberry Sorbet

Our delicious blueberry sorbet with a hint of lemon is so refreshing on a hot summer’s day! You can make with or without an ice cream maker!
Course: Dessert
Cuisine: American
Servings: 1 quart

Ingredients

  • 2/3 c. granulated sugar
  • 3/4 c. water
  • 1 (12 oz.) pkg. frozen blueberries unsweetened
  • 2 1/2 T. lemon juice

Instructions

  • In a small saucepan, combine sugar and water. Cook over low heat until sugar is dissolved; cool.
  • Place berries in a blender or food processor. Pour cooled simple syrup (sugar-water) and lemon juice over the berries and purée.
  • Pour mixture into the canister of an ice cream maker. Freeze according to manufacturer's directions. Mine took 25 minutes.
  • Cook’s Note: Most sorbets are strained to remove any skin or seeds from fruit. This is totally optional as the blueberry skins add flavor and texture to the sorbet.
  • Don’t have an ice cream maker, no problem, simply transfer blueberry sorbet purée to an air-tight container and freeze for a couple hours.
  • Fresh blueberries may be substituted for frozen.

Blooming Chicken Quesadillas

By Leave a Comment

Print Recipe

Blooming Chicken Quesadillas

Impress your guests with our delicious pull-apart quesadillas filled with shredded chicken, onion, red bell pepper, jalapeno, taco sauce, and melted Cheddar and Monterey Jack cheeses, Enjoy!
Course: Appetizer
Cuisine: Mexican
Servings: 40 quesadillas

Ingredients

  • 3 c. cooked and shredded chicken breast
  • 1 sm. yellow onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 jalapeño seeded, finely chopped
  • 1 c. taco sauce
  • 20 (8-inch) flour tortillas cut in half
  • 3 c. shredded sharp cheddar cheese
  • 3 c. shredded Monterey Jack cheese
  • 2 T. chopped cilantro for garnish
  • Salsa for serving
  • sour cream for serving

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place a pint-size Mason jar or glass in the center of the baking sheet; set aside.
  • To a large bowl, add cooked shredded chicken, chopped onion, red bell pepper, jalapeño, and taco sauce, stir to combine; set aside.
  • Cut tortillas in half. Place about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture on each tortilla half. Roll the tortillas into cones, starting from the cut edge and making sure not to push the ingredients out of the tortilla.
  • Place 13 filled cones (seam side down) around the jar to create a ring. The points of the cones should be touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring before baking.
  • Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
  • Carefully transfer the blooming quesadilla to a serving platter OR serve from the baking tray. Place your dip of choice inside the ring and top with fresh chopped cilantro. Serve immediately

Chicken Tostadas

By Leave a Comment

Print Recipe

Chicken Tostadas

Crispy corn tortillas piled high with homemade guacamole, shredded chicken and pico de gallo!
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

SEASONED CHICKEN:

  • 2 boneless skinless chicken breasts
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 T. lime juice
  • 2 tsp. paprika

PICO DE GALLO TOPPING:

  • 1 c. diced tomatoes
  • 2 T. diced onion
  • 1 T. lime juice
  • 1/4 tsp. sea salt
  • 1 T. cilantro
  • 1/2 jalapeño seeded and chopped

GUACAMOLE DIP:

  • 3 ripe avocados
  • 1/2 sm. onion finely diced
  • 2 roma tomatoes diced
  • 3 T. chopped cilantro
  • 1 jalapeño pepper seeds removed & finely diced
  • 2 cloves garlic minced
  • 1 lime juiced
  • 1/2 tsp. sea salt

TOSTADAS:

  • 8 corn tostada shells

Instructions

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil.
  • CHICKEN: In a small bowl, combine garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sprinkle seasoning on both sides of the chicken breasts. Bake chicken on the prepared baking sheet for 20-25 minutes or until chicken is cooked through.
  • While the chicken cooks, prepare pico de gallo and guacamole.
  • PICO DE GALLO: Place all ingredients into a small bowl; stir to combine. Refrigerate until ready to use.
  • GUACAMOLE: Slice the avocados in half, removed the pit and skin, and place in a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like. Add the remaining ingredients and stir together. Cover and refrigerate until ready to use.
  • Remove chicken from the oven and shred with 2 forks. Place the shredded chicken in a bowl and toss with 1 tablespoon of lime juice and 2 teaspoons of paprika.
  • Heat the tostada shells according to package directions.
  • To Assemble: Spread guacamole across the tostada shell. Top with shredded chicken and pico de gallo.