Name: Healthy Turkey Sandwich Recipe with Black Bean Spread
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 4 slices whole-grain bread; 8 oz shaved turkey breast; 2 Anaheim peppers, roasted with stem, seeds and skin removed, sliced in half; 1 avocado, mashed; 2 slices each lettuce and tomato; 1 garlic clove; 1 can black beans, drained and rinsed; 1/2 - 1 cup cottage cheese; 1/4 cup coarsely chopped red onion; 1 teaspoon cumin; 1/2 - 1 teaspoon chipotle chile powder; 1/4 cup fresh cilantro; 1 teaspoon salt

Healthy Turkey Sandwich Recipe with a Black Bean Spread

January 27, 2016 by Kristy Bernardo 3 Comments

A healthy turkey sandwich recipe, piled high with turkey, lettuce, tomato, roasted Anaheim peppers and a creamy black bean spread.

This is one finger-lickin' healthy turkey sandwich recipe. You'll be adding the healthy black bean spread to all of your sandwiches!

Who else has had a challenging time getting back into the healthy food/school lunch routine this year? I generally eat fairly healthy but lunch has always been challenging for me. Working from home is fantastic but it's easy to brew my coffee, grab my laptop and work until noon before realizing how late it is and that I'm starving! Which usually means I'll grab whatever is easily accessible and quick, which is not always the best choice I could be making.

Sandwiches are an easy solution but I wanted to create something that I could throw together at a moments notice and still taste as good as those mayo & cheese-heavy sandwiches I always go for. I also wanted something I could pack in school lunches that my girls will not only eat but be excited about! Not an easy task, but this healthy turkey sandwich recipe I've created meets all that criteria. It is so tasty! I keep a container of the black bean spread in the fridge and use that in place of mayo.

To create this healthy turkey sandwich recipe I looked at each separate component, decided what flavors I wanted then what would help elevate it to a meal I'd feel good about enjoying. I started with the bread and chose a whole-grain bread to hold the "meat" of the sandwich together.

My next hurdle was what to use in place of my beloved mayonnaise? Avocado works well for this but doesn't add enough flavor. I knew I was adding roasted Anaheim peppers, too, and those flavors go well with black beans. But I certainly didn't want to use whole black beans in my healthy turkey sandwich recipe. Instead, I tossed them in my Vitamix with some garlic and spices and added cottage cheese to make a creamy black bean spread (that inspiration came from my recent discovery that cottage cheese works really well in smoothies). I use my black bean spread all the time now as it adds incredible flavor!

I finished my healthy turkey sandwich recipe with the usual sandwich suspects: crunchy lettuce and heirloom tomatoes, both which add a texture and flavor that every good sandwich needs. Avocado gets smeared in there, too (mashing it makes for easier eating). I love that I now have a delicious turkey sandwich that I not only love but that my girls enjoy, too!

Healthy Turkey Sandwich Recipe with Black Bean Spread

Yield: 2 sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

Black Bean Spread

1 garlic clove
1 can black beans, drained and rinsed
½ - 1 cup cottage cheese
¼ cup coarsely chopped red onion
1 teaspoon cumin
½ - 1 teaspoon chipotle chile powder
¼ cup fresh cilantro
1 teaspoon salt

Sandwiches

4 slices whole-grain bread
8 oz shaved turkey breast
2 Anaheim peppers, roasted with stem, seeds and skin removed, sliced in half
1 avocado, mashed
2 slices each lettuce and tomato

Instructions

Black Bean Spread

Place garlic clove into Vitamix or other high-powered blender; turn to speed 3 and chop garlic thoroughly. Add remaining ingredients. Blend until very smooth.

Sandwiches

Spread desired amount of black bean spread onto two slices of bread. Spread avocado onto remaining two bread slices. Top bread covered with black bean spread with turkey, peppers, lettuce and tomatoes. Use remaining bread (covered with avocado) to top sandwiches. Serve immediately and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 799Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 100mgSodium: 2168mgCarbohydrates: 86gFiber: 27gSugar: 13gProtein: 66g

This data was provided and calculated by Nutritionix. It includes the entire batch of black bean spread which you likely will not use, so the numbers are slightly higher than they otherwise would be.

Pecan Butter Tarts

January 24, 2016 by Kristy Bernardo 6 Comments

Pecan Butter Tarts - just FIVE ingredients including the tart shells. Like little buttery pecan pies!

These little Pecan Butter Tarts are so quick and simple to make that I've made two batches in the past 12 hours. Of course, getting 30+ inches of snow gave me the perfect reason to spend a lot of time in my kitchen! The snow stopped last night but it's going to take a few days to get everything cleared and back to normal.

★★★★★

"Made for a pot luck, everyone loved them"

- Sherri J.

What I love most about big storms is that we're all forced to slow down, stay home and hunker down. I spent a lot of time cooking and baking (and these Pecan Butter Tarts were a big hit). My parents stayed with me since I have two fireplaces that could keep us all warm in the event we lost power. We were fortunate that we didn't and that gave us a lot of time to do just about whatever we felt like.

In addition to Pecan Butter Tarts, I made a lot of other yummy food (recipes all coming shortly). I also took the opportunity to drag my girls up to their rooms and clear out one heckuva lotta clutter. I have no idea how their clean rooms seem to gradually, then suddenly, get to be so filled with what I consider "junk" and they consider "things they can't live without"! Who's with me? I know you know what I'm talking about 🙂

And so we de-cluttered. Which was a nice way to spend our storm break, especially once we were finished and could sit back and admire their super clean and de-cluttered rooms. Neither girl wanted to leave their room and wanted to just chill out and enjoy. Except when I yelled upstairs that I'd made Pecan Butter Tarts and they were hot out of the oven 🙂

These Pecan Butter Tarts are a little like de-cluttering in that they use only a few ingredients. They were a nice reward after our hard work! I've made other versions that use more ingredients (like raisins and more nuts) but I like the simplicity of fewer ingredients. They're a lot like mini-pecan pies but with just five ingredients you can whip them up anytime.

Pecan Butter Tarts

Yield: 8 tarts

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

These little tarts are so easy to make and absolutely delicous!

Ingredients

18 mini tart shells
2 tablespoon butter, melted
¾ cup light brown sugar
1 large egg
1 cup pecans, chopped (reserve 8 for topping)
large pinch of salt

Instructions

Preheat oven to 350F.
In a medium-sized mixing bowl, mix together the melted butter, brown sugar, and the egg..
Place the tart shells on a baking sheet. Divide the pecans evenly between the tart shells. Carefully pour over filling mixture.
Bake in preheated oven for 20 minutes or until lightly browned and topping has set (watch carefully so they don't burn). Place a whole pecan on each tart 5 minutes before tarts done, if desired. Remove from the oven and cool them on wire rack. Serve warm or at room temperature.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 708Total Fat: 41gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 82mgSodium: 253mgCarbohydrates: 85gFiber: 4gSugar: 55gProtein: 6g

This data was provided and calculated by Nutritionix.

Chocolate Cups with Strawberry Mousse

January 23, 2016 by Kristy Bernardo 21 Comments

Chocolate Cups with your choice of strawberry mousse, cherry mousse or raspberry mousse. Great for gifts, dinner parties or any holiday!

The blizzard of 2016 has just begun and I could not be more excited! Schools are closed, I was victorious in convincing my parents that my house is a safer place for them during the storm and the kitchen is filled with smells of pot roast, soup and my mom's fresh bread. These gorgeous chocolate cups with strawberry mousse were made well in advance so now all we have to do is watch this historical snowfall and fill our bellies!

Chocolate Cups with your choice of strawberry mousse, cherry mousse or raspberry mousse! Or add m&m's for a fun Valentine's Day surprise! They are SO EASY and will really impress!

Let's talk about the chocolate cups first.

These little vessels of chocolatey goodness can hold anything your imagination can dream up. They are the simplest Valentine's Day dessert you will ever make yet you'll be hard pressed to find one prettier. Mousse of almost any flavor, holiday candies or even a silky chilled pudding would be delicious! The best part is how EASY these beauties are; you'll need a silicone mold and some good chocolate or candy melts - that's it! Fill them with just one type of chocolate or swirl a few colors together. I made these chocolate cups for Valentine's Day but you could make them for almost any holiday.

The maker of these silicone molds calls them "shot glasses" and they would be super fun to make, too. I've never made anything but these Chocolate Cups with Strawberry Mousse, but the manufacturer says you can also "make your own edible shot glass from ice, candy melt candy, gelatin, cookie dough, crisped rice cereal treats and more". Cookie dough sounds especially fun!

To make the swirls, use a squeeze bottle to drizzle a small amount of one or two colors on the sides of the molds. Fill with your main color then use a toothpick to swirl the chocolate against the sides (work quickly so the drizzled chocolate doesn't harden before you pour in the rest of the chocolate). Then just pop them in the fridge for an hour or two until they harden. The chocolate cups release very easily with no need to spray your molds!

I filled my chocolate cups with strawberry mousse, raspberry mousse and cherry mousse. It's always tough for me to decide which flavor I like the most so I just make them all! Just add jam to whipping cream and beat until stiff peaks form. I also top each chocolate cup with a cherry, strawberry or raspberry to let everyone know what the flavor is.

The cherries I use are "Bada Bing" as they're a bit more sophisticated than regular maraschinos and I love their deep, rich color. I normally use them in cocktails but they're also perfect for dessert topping. You can also use icing roses as I did in some of the photos. Aren't the cherries gorgeous??

These mousse-filled chocolate cups are the perfect ending to a romantic Valentine's Day dinner and will certainly impress your loved one. And if you have a casual Valentine's Day party where you'd like something a bit more casual? Mini m&m's with more whimsical colors are the perfect choice!

Some of these have more visible layers instead of just being swirly all over (see the photo below). For these, you'll want to use a squeeze bottle to put the first two colors into your molds (and remember that whichever color you put in first will be the TOP of your chocolate cups) then swirl with a toothpick just like the others. Have all of your chocolate melted and ready to go so you get really good swirls.

The m&m-filled chocolate cups may not be as upscale as the others but they are definitely a lot of fun. I dipped my hardened chocolate cups in a small amount of white chocolate or candy melts then covered it in sprinkles. I even tied some ribbon around a few and added some sparkly heart toothpick toppers!

These chocolate cups with strawberry mousse are small and perfect served to two as a dessert and it's more romantic that way 😉 I'll serve one to each guest if I don't know them well or we'll share if we're all pals and comfortable digging in. They also make great homemade gifts or party treats! Scroll down to see everything you'll need to make these simple & sophisticated Chocolate Cups with Strawberry Mousse!

These Chocolate Cups can be filled with a creamy mousse or mini m&m's! Choose to go elegant and upscale or casual with a whimsical twist! SO easy to make and everyone ooh's and aah's!!

Chocolate Cups with Strawberry Mousse

Yield: 6 cups

Prep Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

These little cups are an inexpensive homemade gift or dessert that are easy to make and so delicious!

Ingredients

Ingredients:

1 ½ - 2 packages candy melts, or 36-48 ounces chocolate, or a mix of both; different colors, if desired
½ cup whipping cream
¼ cup strawberry, seedless raspberry or cherry jam
Strawberries, raspberries or cherries, for topping
Small mint leaves, optional
M&M's for filling, optional

Equipment

Silicone Molds
Squeeze Bottles
Toothpicks, or butter knife
Paper Towels, use these to pick up molds so they stay glossy with no fingerprints

Instructions

For Chocolate Molds:

Melt chocolate or candy melts; fill molds. Refrigerate 1-2 hours or until firm. Push molds inside-out to release molds; wrap folded paper towel around molds and pull to release. Place finger in cavity to pick up and move molds around.
To make swirls, use squeeze bottles to drizzle small amounts of melted chocolate/candy melts on outside of molds. Fill with desired main chocolate color then immediately use a toothpick or small butter knife to form swirls against the outside of the molds.

For Mousse:

Combine chilled whipping cream and jam in the large bowl of a standing mixer. Beat until stiff peaks form.
Fill each chocolate mold with mousse and top as desired.

For M&M's

Melt a small amount of white chocolate or candy melts then dip just the tops. Cover immediately with sprinkles (don't forget to use paper towels to pick ups your molds so they stay glossy!) Fill each chocolate mold with mini M&M's (can use regular but the mini's look best). Tie with ribbon, if desired.

Notes

The yield for this recipe depends on the size of your molds.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 831Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 7mgSodium: 78mgCarbohydrates: 22gSugar: 15g

This data was provided and calculated by Nutritionix and is HIGHLY estimated.

Roasted Radishes with Balsamic & Honey

January 11, 2016 by Kristy Bernardo 11 Comments

Roasted Radishes are sweeter without the bite of raw radish. Add a little balsamic & honey and they make a fantastic side dish or snack!

Radishes will forever remind me of growing up in rural Wisconsin. My parents had a large vegetable garden and radishes were to be picked and immediately eaten out of hand with a hefty sprinkling of salt. Only the need for rinsing the dirt away prevented me from eating them right there in the garden.

Roasted radishes would come much later, a few years into being an experienced cook. Now I love them both ways and can never quite decide which I enjoy more.

Roasted radishes have a subtle sweetness and none of that familiar radish bite. It changes the flavor enough that quite often people can't quite put their finger on what it is they're tasting. I love that; it makes it fun to serve them and especially to those who swear they despise radishes.

Radish is such a pretty root and comes in so many gorgeous colors. My favorite radish has to be the Fire and Ice variety:

The colors of the Fire and Ice radish are so vibrant, I could stare at them all day! They look gorgeous with a mixture of radish varieties in different shapes and colors (you can find a list of common radish varieties here). I'll pick out a few different types at the store and just throw them all on a sheet pan with a little honey and balsamic vinegar. So simple, delicious and healthy! A perfect sophisticated side dish for your next dinner party. The bonus is that they're great at room temperature so you don't need to worry about keeping them hot out of the oven.

Roasted radishes are simple and quick: clean them, halve them if they're too large (it's best if they're all about the same thickness) then toss with a quick mixture of balsamic, honey and melted butter. Sprinkle in a little salt and pepper for seasoning and toss them in the oven for 15 minutes or so, just until they're crisp-tender. I like to add a little more salt after pulling them out of the oven but that's just personal preference.

The best roasted radishes have a few different varieties for a nice contrast in color and shape. But use whatever you've got or can find, you'll love them any way you prepare them (these roasted radishes with honey and Sriracha have me drooling)!

Roasted Radishes with Balsamic & Honey

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

You'll never enjoy radish any other way!

Ingredients

2 pounds radishes, cleaned and halved if large
2 T butter, melted
2 T honey
2 T balsamic vinegar
1 t kosher or sea salt
½ t freshly ground black pepper

Instructions

Preheat oven to 450F.
Mix together melted butter, honey, balsamic, salt and pepper. Toss with radishes then spread onto baking sheet. Roast for 15-20 minutes or until just crisp-tender.
Taste and season with additional salt and pepper, if desired. Serve warm or at room temperature.

Notes

Adapted from Fine Cooking.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 359mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 1g

This data was provided and calculated by Nutritionix.

Pineapple Spinach Banana Smoothie (Creamy + High Protein!)

January 7, 2016 by Kristy Bernardo 6 Comments

If you're looking for a healthy smoothie that's both energizing and delicious, this Pineapple, Spinach, and Banana Smoothie is about to become your new go-to. It's tropical, creamy, naturally sweet, and loaded with nutrients to power you through busy mornings or enjoy post-workout.

a pineapple spinach banana smoothie made with cottage cheese in a mason jar on a fabric napkin on a rustic white table

The real game-changer? Cottage cheese.

Yep, you read that right! This unexpected ingredient adds an ultra-smooth texture and a serious boost of protein-without altering the flavor. My kids had no idea it was in there, and they absolutely loved it. (Side note: this was published in 2016, long before the current cottage cheese craze, so it was a bit of a "wild" concept at the time).

It's such a great way to get more greens into your diet and up your protein intake. Even if you just want an easy, delicious breakfast you can blend in 5 minutes or less, this smoothie checks all the boxes. I've even included a few fun variations-like a spicy version with kale for the bold flavor lovers!

Let's blend it up! 🌿🍍🍌

💚 Why You'll Love This Pineapple, Spinach, and Banana Smoothie

This isn't just another green smoothie - it's very flavorful, packed with nutrients and has tropical vibes with a creamy twist!

✅ Packed with Nutrients

This smoothie is loaded with vitamin C, potassium, and iron from the pineapple, banana, and spinach combo. It's a delicious way to get in your daily dose of fruits and veggies.

✅ Naturally Sweet & Refreshing

The banana and pineapple add natural sweetness with no need for added sugar. It tastes like a treat, but it's actually good for you.

✅ Protein-Packed Secret Ingredient

Cottage cheese blends beautifully into this smoothie - nope, you can't taste it! It just adds a rich, creamy texture and about 14 grams of protein per serving.

✅ Kid-Approved (Even with Spinach!)

The flavors are mild and fruity enough that even picky eaters won't notice the greens or the cottage cheese. I make this for my girls all the time and they love it.

✅ Easy to Customize

Toss in chia seeds or protein powder, swap the spinach for kale (or even skip the greens entirely - as in the image below), or even add a few slices of jalapeño or Serrano pepper if you like it spicy (my favorite version). You can adapt this smoothie to fit your mood, macros, or whatever's in your fridge.

✅ Quick & Easy

Just toss everything for this easy Pineapple Spinach Banana Smoothie in the blender and go! Perfect for busy mornings or when you want a healthy, filling snack.

a pineapple banana smoothie made with cottage cheese in a small glass and garnished with strawberry and kiwi next to a cutting board with bananas, limes, and spinach

Ingredients You'll Need for Pineapple Spinach Banana Smoothie

Frozen Pineapple: tropical sweetness + vitamin C
Frozen Mango: you can skip this and increase the pineapple if you prefer.
Banana: natural sweetness + creamy base
Spinach: it's a mild-tasting leafy green packed with iron, but feel free to substitute with kale
Cottage Cheese: secret ingredient for creaminess + 14g protein (Good Culture is my favorite brand)
Milk or Non-Dairy Milk: I prefer almond milk so that's how the recipe is written, but use your favorite!
Ice (optional): You won't need ice if you're using frozen fruit, but you can add some if you're using fresh

Optional Add-Ins:

Swap in kale for the spinach
Serrano or jalapeño peppers (for a spicy twist) - add a small slice before blending, or add them after and stir them in with your straw
Chia seeds or flax seeds
Protein powder

How to Make a Pineapple, Spinach, and Banana Smoothie

Add the milk, banana, pineapple, spinach, and cottage cheese to a blender. (Expert tip: Adding the milk first prevents the blender from "struggling" when it first starts to blend).
Blend it until it's smooth and creamy.
Taste and adjust (add more milk or ice as needed). You can also add a little sweetener if it's not sweet enough (for example, if your bananas aren't very ripe, the smoothie won't be as sweet).

a pineapple spinach banana smoothie made with cottage cheese in a mason jar with a paper striped straw on a fabric napkin on a rustic white table

Tips for the Creamiest Pineapple, Spinach, and Banana Smoothie

Want that ultra-smooth, milkshake-like texture? These easy tips will take your smoothie from really good to incredibly creamy:

1. Use Frozen Fruit

Frozen pineapple and mango not only chill the smoothie without watering it down, but also create a thick, frosty texture that's super satisfying. No ice? Freeze your fresh fruit in advance (you can even slice and freeze your bananas).

2. Don't Skip the Cottage Cheese

It may sound unconventional, but cottage cheese adds incredible creaminess and won't change the flavor. It blends into a silky-smooth consistency while adding a natural creaminess and gives a protein boost!

3. Start with Less Liquid

Add your milk or non-dairy milk gradually, especially if you prefer an extra-thick smoothie. Start with just enough to get things blending, then add more as you go. This will allow you to make it as thick as you like!

4. Blend on High

Let your blender run on high for a full 45-60 seconds. This gives everything time to fully break down - especially the greens - so you're not left with any chunks.

5. Layer Ingredients for Best Results

Add liquids first, then soft ingredients (like the cottage cheese and spinach), and finish with the frozen on top. This helps your blender process everything smoothly without getting stuck.

a pineapple spinach banana smoothie topped with sliced serrano peppers in a mason jar with a striped papaer straw on a rustic white table

Serving Ideas for Your Pineapple, Spinach, and Banana Smoothie

This smoothie is so tasty and versatile! Here are a few fun and easy ideas to serve it in different ways:

1. Serve It in a Mason Jar with a Straw

Just like in the photo above! Pour your smoothie into a mason jar or tall glass, add a reusable straw, and you've got a grab-and-go breakfast.

2. Freeze Into Popsicle Molds

If you have any leftovers, pour it into popsicle molds and freeze. It's a perfect treat for a hot summer day.

3. Turn It Into a Smoothie Bowl

Reduce the liquid slightly to make a thicker blend, pour it into a bowl, and add toppings like granola, coconut flakes, chia seeds, or fresh berries. Or more spicy peppers!

4. Pair It with Toast or a Protein Muffin

Balance out your breakfast with a slice of whole grain toast topped with nut butter, or a protein-packed muffin for a more filling meal.

5. Garnish with Fresh Fruit

A final note about this Pineapple Spinach Banana Smoothie recipe: I love garnishing them with whatever fruit I've got, even when I'm making them "just" for us. I threw a strawberry and kiwi on this time but fresh pineapple is another I like to use. I'll throw a kiwi into the blender sometimes, too!

We have more healthy recipe ideas you might like, like these easy healthy nachos for dinner or quick and easy air fryer meals. And don't miss one of our easiest and most popular recipes, oven-roasted lemon pepper wings!

a pineapple banana smoothie made with cottage cheese in a small glass and garnished with strawberry and kiwi

Pineapple, Spinach, and Banana Smoothie

Yield: 2 -3 servings

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

An absolutely delicious, protein-packed smoothie you'll want to make every morning!

Ingredients

1 cup almond milk
1 cup cottage cheese
2 cups spinach leaves
2 cups frozen pineapple
1 cup frozen mango
2 whole bananas, peeled

Instructions

Place all the ingredients into a blender in the order listed (adding the milk first helps it blend without struggling at first).
Blend until completely smooth. Enjoy immediately.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 541Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 534mgCarbohydrates: 108gFiber: 12gSugar: 85gProtein: 21g

This data was provided and calculated by Nutritionix.

Stuffed Bell Peppers

January 4, 2016 by Kristy Bernardo 6 Comments

A hearty sauce over freshly ground beef in tender peppers, plus the secret to making your most delicious Stuffed Bell Peppers ever!

There isn't much not to love about this Stuffed Bell Pepper recipe. Make a filling of whatever you like, be it spicy Mexican, loaded entirely with veggies or something like these Ground Beef Stuffed Bell Peppers with rice. Then simply fill up your peppers, top them with cheese if you like (and I definitely like!) and toss in the oven until their bubbling hot. They're your main course and side dishes all in one which means simple prep and only one pan to clean!

STUFFED BELL PEPPER SAUCE

I make a homemade tomato sauce to top my Stuffed Bell Peppers with rice. It's one of my go-to Italian sauce recipes that I use for all kind of things (even just to top mashed potatoes). You could easily substitute your favorite jarred pasta sauce such as a spaghetti sauce, Sunday sauce or a marinara sauce.

HOW TO MAKE STUFFED BELL PEPPERS?

Making stuffed bell peppers with ground beef is really quite simple. For this recipe, you'll make your own filling AND sauce, but you could use a jarred sauce in a pinch. It doesn't take much time to make both, and you can either use the same pan and make them consecutively or use two and do both at once. Once those are made, you'll stuff your peppers with the filling:

Top with your sauce:

Best Stuffed Bell Peppers with Tomato Sauce

Add some cheese and bake!

HOW LONG TO COOK STUFFED BELL PEPPERS?

Stuffed Bell Peppers are going to take about 45 minutes in the oven to get the peppers nice and soft. The longer cooking time also helps the flavors to meld, which means your peppers will be delicious straight from the oven. Keep in mind that this doesn't include the time it takes to make the filling and sauce, but oven time is hands-off time, so it's really pretty easy!

WHAT TO SERVE WITH STUFFED BELL PEPPERS?

These peppers are really their own complete meal: vegetable, starch and meat all in one pan. If you still want to serve them with something, I'd suggest a simple green salad. Another vegetable would be a good compliment as well, such as cooked whole carrots or asparagus.

STUFFED BELL PEPPER TIPS

I grind my own beef, which might seem extravagant but it only takes a couple of minutes with my KitchenAid attachment and cleanup is a breeze. It definitely helps take my Stuffed Bell Peppers up a couple of delicious notches.
I also like to double the filling whenever I make this dish. It's simple to freeze the extras so I can make it when I'm in one of those "I don't feel like cooking" moods. The sauce freezes well, too, so go for them both to make it super simple on yourself. Then all you'll have to do is fill your bell peppers.
I like to use a pretty baking dish that will go straight from oven-to-table and several colors of peppers to turn this delicious dish into something gorgeous.

HOW DO YOU FREEZE STUFFED BELL PEPPERS?

If you'd like to freeze your peppers, my suggestion would be to freeze the filling and sauce separately. Thaw overnight in the refrigerator then simply fill your peppers and bake. Stuffed peppers can be frozen whole, too. Just be sure to wrap each pepper tightly before freezing.

For a meatless option try making these Quinoa Stuffed Bell Peppers.

Stuffed Bell Peppers

Yield: 6

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

Stuffed bell peppers with rice, ground beef, and red, yellow and orange bell peppers are a delicious way to enjoy these veggies.

Ingredients

For the filling

1 teaspoon extra-virgin olive oil
½ large onion, chopped
3 garlic cloves, minced
1 ½ pounds ground beef, try grinding your own!
¾ cup rice, cooked to package directions
1 10 oz can tomato sauce
1-2 tablespoons Worcestershire sauce
kosher salt & freshly ground black pepper, to taste

For the tomato sauce

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 6 oz can tomato paste
1 28 oz can petite-diced tomatoes
½ teaspoon kosher salt and freshly ground black pepper

Assembly

6 large bell peppers, any color
1 cup shredded mozzarella cheese
¼ chopped parsley

Instructions

Preheat oven to 350F.
Preheat a large skillet over medium heat; add oil. Add onions and cook about 5 minutes, stirring occasionally, until soft. Add garlic and cook for one minute more. Add ground beef, cook until browned and no pink remains. Drain off any fat, then add cooked rice, tomato sauce and worcestershire sauce. Cook a few more minutes until mixture is hot, then taste and add seasonings.
Preheat a skillet over medium heat; add olive oil. Add onion and saute about 5 minutes or until soft, stirring occasionally. Add basil, oregano and minced garlic, cook 1-2 minutes more. Stir in tomato paste and cook an additional 2-3 minutes. Add petite-diced tomatoes, stir well and bring to a simmer. Allow to simmer, stirring occasionally, for another 10 minutes.
Cut off tops of peppers and remove seeds and membranes. Slice a small amount off the bottom of each pepper, if necessary, to make each stand upright. Place peppers in a baking dish just large enough to fit them all. Spoon filling into peppers, mounding it over the top. Spoon sauce over the top of each pepper, allowing excess to fall over the sides. Cover and bake for 45 minutes.
Remove cover from peppers and top each pepper with shredded cheese. Place back in oven and cook another 15 minutes, until cheese is melted and gooey and peppers are soft and cooked through. Sprinkle with chopped parsley and serve.

Notes

This recipe is easily adaptable. Double the sauce if you prefer more sauce with your peppers or simply use marinara or jarred spaghetti sauce to make it quicker and easier. Double the filling ingredients and freeze half to make these anytime!
This dish is on the "sweeter" side - not spicy at all - so feel free to add some crushed red pepper to the sauce or filling ingredients if you prefer.
Substitute ground turkey or ground chicken for a leaner version of this recipe.
Use cooked rice, not raw.
Find bell peppers with a flatter bottom so they better stand up right while cooking.
Use a mixture Green, Orange, Yellow, or Red Bell Peppers for a flavor variety as well as a wonderful presentation.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 110mgSodium: 819mgCarbohydrates: 32gFiber: 6gSugar: 14gProtein: 39g

This data was provided and calculated by Nutritionix.

Healthier Boilermaker Chili Recipe

January 3, 2016 by Kristy Bernardo 4 Comments

Boilermaker Chili is a fabulous tailgating chili or for your football party! This version is healthier and uses lots of flavorful chicken sausage to keep everyone happy.

This Boilermaker Chili recipe is my version after making it many times over. It's basically just chili - but it's a GOOD chili! I used three different kinds of chicken sausage for a nice mix of flavors that really makes this chili recipe shine. All of them add terrific flavor to this hearty Chili recipe.

What is Boilermaker Chili?

The original recipe for Boilermaker Chili is made with four pounds of beef and sausage, two cans of beans, tomato juice and paste, beer and a long list of vegetables and seasonings. Boilermaker chili, also known as Boilermaker Tailgate Chili, was first shared on All Recipes by a Purdue University Boilermakers Football fan named MIGHTYPURDUE22. It was described as the chili that everyone eats at tailgates before Boilermaker football games.

Today, the boilermaker chili recipe and its many variations is enjoyed across the country at tailgates and beyond because it's such a simple recipe with an abundance of tasty flavors.

Why You'll Love This Recipe

Healthy Twist - The thing with chili is that the majority of ingredients are already good for you. Tomatoes, onions, peppers...they're all usual suspects in a good pot of chili. Even beans are good for you. The unhealthy part of chili is really the beef or sausage that's added (and crucial to a good pot of Boilermaker Chili, in my opinion). The good news is that chicken sausage has all the flavor you're looking for so your Boilermaker Chili will be much healthier, too!

Not Just for Purdue Fans - With the generous portions of sausage, beef and beans and tons of spicy, sweet flavor, it's no wonder this recipe has been shared and reimagined thousands of times.

Boilermaker Chili Ingredients Notes

Below are a few notes on the ingredients (far from a complete list), refer to the Boilermaker Chili recipe card below for the complete ingredients list with measurements.

Sausage - I've included suggestions for the chicken sausage flavors but use what you prefer. The sweet Italian sausage stays true to the original recipe that is made with Italian sausage. Feel free to use fresh or cooked sausage or any combination.
Beer - I use Negra Modelo which is a dark lager so any dark lager will work. Pale lager will work just fine if that is what you have on hand.
Fire roasted diced tomatoes - Be sure you also use fire-roasted diced tomatoes, that always adds an extra layer of flavor as well.

Make this recipe your own with these secret ingredients for chili.

Garnish & Toppings

Traditionally, Boilermaker Chili is garnished with corn chips and cheddar cheese. Sour cream, green onions, parsley or chives are flavorful additions. Make it spicier with jalapeños, red pepper flakes, or hot sauce. Bacon crumbles, chopped fresh tomatoes, avocado slices, saltine crackers or tortilla chips make for tasty chili toppings as well.

Healthier Boilermaker Chili Recipe

Yield: 12

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Boilermaker Chili is a fabulous tailgating chili or for your football party! This version is healthier and uses lots of flavorful chicken sausage to keep everyone happy.

Ingredients

2 teaspoons extra-virgin olive oil
1 large yellow or sweet onion, chopped
2 lbs sweet Italian style chicken sausages (about 8 sausages), removed from casing
1 red bell pepper, diced
2 poblano peppers, diced
1 tablespoon dried oregano
2 tablespoons chili powder
2 teaspoons ancho chili powder
2 teaspoons ground cumin
1 4.5 ounce tube tomato paste
5 cloves garlic, minced
1 lb Chipotle Chorizo chicken sausage (about 4 sausages, fully cooked), diced
1 lb Spicy Jalapeño chicken sausage (about 4 sausages, fully cooked), diced
½ cup beer, I use Negra Modelo
4 14.5 ounce cans chili beans, medium spicy, undrained
4 14.5 ounce cans fire-roasted diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon salt
freshly ground black pepper

Instructions

Preheat a large dutch oven over medium heat. Add olive oil then sauté onions for three minutes, stirring occasionally.
Add fresh sweet Italian chicken sausage that's been removed from its casing along with red bell and poblano peppers. Sauté for about five minutes or so, or until sausage is cooked through. Add oregano, chili powder, ancho chili powder, ground cumin, tomato paste and garlic; saute two minutes more, stirring frequently.
Add fully cooked chicken sausage and cook a few minutes, stirring frequently. Add beer to deglaze the pan, cook a few minutes more. Add chili beans, tomatoes and Worcestershire sauce, stirring well. Add salt and pepper. Simmer gently for at least one hour.
Taste chili and season well with more salt and pepper, if desired. Allow to simmer longer if needed or spoon into bowls and enjoy! Serve with the usual chili fixin's of your choice.

Notes

1 lb of sausage is about 4 sausage links.

The chicken sausage flavors are a recommendation. Use what you prefer.

You can use any combination of fully cooked or fresh sausage. Cook any fresh sausage in step 2 or use all fully cooked sausage and add at step 4.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 108mgSodium: 1412mgCarbohydrates: 45gFiber: 16gSugar: 24gProtein: 37g

This data was provided and calculated by Nutritionix.

More great soup recipes:

Lobster Bisque with Old Bay Oyster Crackers
Lentil Soup Recipe with Parmesan and Smoked Sausage
Chicken Tortilla Soup with Hatch Chiles
Roasted Cauliflower Soup
Avgolemono Soup (Chicken Soup with Egg and Lemon)
Slow Cooker Turkey Chili

Easy Mushroom Risotto with Gorgonzola

December 19, 2015 by Kristy Bernardo 81 Comments

This easy mushroom risotto is sophisticated and has amazing flavor!

I have been making risotto for years. It's sophisticated yet simple and a breeze to pull off. This Easy Mushroom Risotto with Gorgonzola is my most requested risotto recipe. I've made it for every holiday I can recall and it's a perfect side for a dinner party.

It's so good that I've even made it just for myself for an indulgent dinner. Followed up by a pint of ice cream, of course 😉

This easy mushroom risotto is sophisticated and has amazing flavor!

I told you this is an easy mushroom risotto but that doesn't mean it's not a sophisticated dish. I use a mix of crimini and shitake but any mushroom will work so just use what you prefer. The flavor is good without the gorgonzola but it's exceptional with it so I highly suggest keeping it in.

Although risotto is far from a make-ahead dish, it's still one that I'll make for holidays or parties because everyone is always asking me "What can I do?" and I usually never have an answer (I get in my cooking groove and mostly don't want to stop). But since risotto needs constant stirring, a friend can pop in and stir while still chatting and having fun. A win-win!

If you have any leftovers, don't worry! This easy mushroom risotto reheats like a dream. In fact, double it up just so you'll have a batch all to yourself.

If you're looking for more holiday ideas, we put all of our holiday side dishes together to make them easier to find. This cheesy risotto bake is another delicious side dish you may want to try. And if you really want something indulgent, you can't go wrong with creamy seafood mac and cheese.

Easy Mushroom Risotto with Gorgonzola

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 5 minutes

This easy mushroom risotto is sophisticated and has amazing flavor!

Ingredients

1 tablespoon ghee, or canola oil
1 pound mushrooms, thickly sliced (I typically use a mix of shitake and crimini)
1 large onion, chopped
2 cloves garlic, minced
12 ounces arborio rice
½ cup dry white wine
1 32- ounce container low-sodium chicken stock, room temperature
¼ cup heavy cream, room temperature
2 tablespoons crumbled Gorgonzola cheese, to taste

Instructions

Heat ghee or canola oil over medium-high heat in your risotto pan (can also use a large saucepan). Add mushrooms and cook for about 4-5 minutes until all liquid has been released and evaporated and mushrooms have browned.
Reduce heat to medium. Add onion and cook 4-5 minutes or until onions are soft and translucent. Add garlic, cook 1 minute more. Add arborio rice, stir until the rice is coated with the onion mixture and looks glossy, about 2-3 minutes. Add wine and stir until almost completely evaporated.
Add ⅓ of the chicken stock. Cook at a gentle simmer and stir until the chicken stock has been mostly absorbed, about 5 minutes. Add the second ⅓ of stock and stir for 5 minutes more. Add the remaining ⅓ stock and continue stirring until the risotto is creamy and just-tender, about 5 minutes more. The risotto should still have a slight firmness; add a small amount of water if risotto needs to cook any longer.
Stir in heavy cream and gorgonzola, stirring until cheese is melted into risotto. Season to taste with salt and freshly ground black pepper, adding more gorgonzola, if a stronger flavor is preferred; this will depend on the cheese and your tastes. Garnish with a few shaves of parmigiano-reggiano, if desired.

Notes

Do not use olive oil as it does not have a high enough smoke point.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 388mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 6g

This data was provided and calculated by Nutritionix.

Chocolate Covered Pretzel Rods

December 18, 2015 by Kristy Bernardo 9 Comments

Chocolate covered pretzel rods are one of the easiest and most fun treats you can make at home! Crunchy, salty pretzels get dipped in rich chocolate and/or colorful candy melts, then decorated with sprinkles for a festive finish.

They're perfect for holiday cookie trays, birthday parties, or a simple edible craft with kids. This no-bake treat takes just minutes to make, and you can customize the colors and toppings for any holiday.

A side view of five chocolate covered pretzel rods decorated with different colors and sprinkles for Christmas

For years, my girls and I made these chocolate covered pretzel rods for our annual Christmas cookie tray, along with easy chocolate truffles. We'd also gift these to friends and teachers with smaller versions of christmas cake made with cranberries.

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Ingredients

2 bags pretzel rods: sturdy, salted pretzels work best for dipping.
1-2 bars milk or dark chocolate: use good-quality chocolate.
1 bag brown candy melts: for dipping as the main coating. (Check out this comparison to see which brand is best, although we typically pick ours up at Michaels).
2 bags white candy melts: for both dipping and drizzling after (white makes a great contrast color).
1 bag red candy melts: perfect for holidays like Christmas or Valentine's Day.
1 bag green candy melts: adds color for Christmas or St. Patrick's Day (pair it with yellow for the Packers at a football-themed party).
Assorted sprinkles: seasonal or themed (holiday colors, rainbow, metallics, etc.) for decoration.

TIP: use other colors of candy melts or toppings like crushed candy canes, mini M&Ms, or chopped nuts to customize for different occasions.

How to Make Chocolate Covered Pretzel Rods

Prep your workspace: Line a large baking sheet with parchment or wax paper. Set up smaller sheets of parchment as workstations if making these with kids or a group.
Melt the chocolate: Place the chocolate bars and brown (or white, depending on what color you're using) candy melts in a microwave-safe mug or bowl. Heat in 30-second intervals, stirring between each, until they're smooth and fully melted.
Dip the pretzel rods: Hold each pretzel rod and dip about ⅔ of the way into the melted chocolate. Let the excess chocolate drip back into the bowl. Lay the coated pretzels on the prepared baking sheet and allow them time to set.
Melt the contrasting colored candy melts: Place red, green, and white candy melts into microwave-safe bags or bowls. Melt according to the package directions, reheating as needed if they start to firm up.
Decorate: Drizzle the melted candy melts over the chocolate-covered pretzels. Quickly add the sprinkles and/or toppings while the chocolate is still wet so they stick. Let each layer set before adding the next drizzle to make sure you get nice clean lines.
Set and serve: Allow the pretzel rods to harden completely at room temperature.
Store in an airtight container until you're ready to serve them (or package them as gifts).

a vintage muffin tin filled with different sprinkles to decorate pretzel rods that have been covered in chocolate

Equipment Needed

Microwave-safe bowls, mugs, or tall glasses: for melting chocolate and candy melts. Using something tall and narrow makes dipping the pretzel rods easier.
Microwave-safe piping bags or zip-top bags: for drizzling the melted candy melts in clean lines. We like these from Wilton as they're microwave safe so you can melt directly in the bag.
Parchment or wax paper: to line trays and prevent sticking while the pretzels set.
Baking sheet or tray: to hold the chocolate dipped pretzel rods as they dry.
Spoon or spatula: for stirring the melted chocolate.
Foam block, cereal box, or drying rack (optional): to stand the pretzel rods upright as they set, preventing flat sides.
Sprinkle bowls: separate small bowls to catch excess sprinkles and make decorating less messy.
Cellophane treat bags and ribbon (optional): if you're packaging the chocolate covered pretzel rods as gifts.

Tips

Chocolate & Candy Melts

Pick the right coating: Real chocolate tastes the richest but must be tempered (see below). Candy melts are the easiest (no tempering) and are great for drizzles and bright colors.
Tempering basics (if using real chocolate): Finely chop the chocolate. Microwave 20-30 seconds at a time, stirring often, until it's 75- 80% melted. Stir it off-heat to finish melting. Aim for 122°F/50°C (dark) or 105°F/40°C (milk/white) before dipping. If it thickens as you work, warm it for just a few seconds and stir it again.
Melting candy melts cleanly: Heat them low and slow as they scorch easily. Don't be tempted to speed the process!
Keep water away: Even a drop can seize chocolate. Dry bowls, dry utensils, dry hands.

Two chocolate covered pretzel rods decorated with white chocolate and blue sprinkles for a "Frozen" theme

Setup & Workflow

Create a dipping station: Line a sheet pan with parchment/wax paper. Have separate bowls/bags for each color and a tray for sprinkles.
Use a tall, narrow vessel: A heat-safe mug or a narrow glass makes it easier to dip ⅔ of the rod in one go and get a clean line.
Work in small batches: Melt only what you'll use in 10-15 minutes. Rewarm the chocolate or candy melts briefly as needed.

Dipping for Clean, Even Coats

Prep your pretzels: Use fresh, unbroken rods. If there's excess salt on the tips, brush it off so the chocolate adheres better.
Angle and spin: Dip, then lift while gently rotating to let excess drip off. Lightly tap your wrist (not the rod) so the coating levels out without knocking off too much chocolate.
Avoid flat sides: Stand dipped rods upright in a foam block or a cereal box with small holes so they set evenly. If you're laying them flat, flip them once halfway through setting to help keep them rounded.

Decorating Like a Pro

Timing is everything: Add the sprinkles immediately after coating or after each drizzle before the surface sets.
Neat sprinkle technique: Hold the pretzel over a dedicated sprinkle bowl and let the extras fall back in. Don't roll the rod in sprinkles (it smears the lines).
Clean drizzles: Use microwave-safe piping bags or zip bags with a tiny snip. For fine stripes, keep the tip 6-8 inches above and move quickly.
Color contrast: Go for a dark base + white/red/green drizzle (or vice versa).

Setting & Storage

Set them at cool room temp: A cool, dry spot gives the best shine as they dry. If you must speed things up, chill for 5-7 minutes only (long chilling can cause condensation).
Handle marks: Once the chocolate covered pretzel rods are set, be sure to avoid touching the chocolate (pick them up by the pretzel part) or wear food-safe gloves when moving them so you don't get fingerprints.
Storage: Airtight containers at room temp (65-70°F), away from sunlight and humidity, for up to 1 week. For gifting, use treat bags and tie them only after the coating is fully set.
Freezing: You can freeze them in airtight layers separated by parchment. Thaw them in the container to prevent moisture from forming on the chocolate.

Troubleshooting

Streaky or dull finish: Chocolate was too hot, overworked, or exposed to moisture. Gently re-melt the chocolate and let it cool to the target temp before dipping.
Thick, gloopy coating: Overheated candy melts or too cool a workspace.
Sprinkles sliding off: The surface started to set. Work faster or do smaller batches.
Cracking: The coating is too thick or the rods were chilled too long before drizzling.

Yield & Planning

How much to melt: Roughly 8-10 rods per 6 oz (170 g) of base chocolate, depending on the height of each dip and the amount of drizzle on each rod.
Color management: Keep one "base" bowl and two to three small drizzle bags ready so you can alternate colors while the others set.

Five chocolate covered pretzel rods decorated with different colors and sprinkles for Christmas

Storage & Gifting

Storage Tips

Room temperature is best: Keep the finished chocolate covered pretzel rods in an airtight container at cool room temp (65-70°F). They'll stay fresh for up to 1 week.
Layer them carefully: If stacking, place parchment or wax paper between the layers to prevent them from sticking or smudging.
Avoid humidity: Moisture can cause the chocolate to bloom (white streaks/spots) and make the pretzels lose their crunch.
Freezing option: Freeze the completed chocolate covered pretzel rods in a single layer on a sheet pan, then transfer them to freezer bags or containers. They'll keep for up to 2 months. Thaw in the container at room temp before unsealing to prevent condensation on the chocolate.

Gifting Ideas

Cellophane treat bags: Place 2-4 pretzel rods per bag and tie the bags with ribbon or baker's twine.
Themed packaging: Use colored ribbons and sprinkles to match holidays: red & green for Christmas, pink for Valentine's Day, orange & black for Halloween, or rainbow for birthdays. You can also use the colors from your favorite football team!
Boxes or tins: Line small bakery boxes or holiday tins with parchment, then arrange the pretzel rods neatly inside.
Custom labels: Add a handwritten tag or printable label with a fun message like "Salty, Sweet & Made Just for You!".
Mix & match gifts: Pair the chocolate covered pretzel rods with hot cocoa packets, cookies, or other homemade candies in a basket or tin.

TIP: Always let pretzel rods harden fully before packaging. If they're even slightly soft, they'll stick to wrapping and ruin the decorations.

Looking for more ideas to use these as gifts? Ask AI here:

Frequently Asked Questions

What kind of chocolate is best for chocolate covered pretzel rods?

Good-quality chocolate bars have the best flavor. Candy melts are easier to work with and come in many different colors, but they don't taste quite as decadent. Many people use a mix: real chocolate for dipping, candy melts for colorful drizzles.

Can I use white chocolate?

White chocolate or white candy melts both work well. If you're using real white chocolate, melt it gently and stir it more often (it scorches faster than dark or milk chocolate).

How far in advance can I make chocolate covered pretzel rods?

They can be made up to 1 week ahead if stored properly in an airtight container at room temperature. For gifting, make them no more than 2-3 days before packaging (to make sure the recipient has a few days of freshness before they have to be enjoyed).

Do I need to refrigerate chocolate covered pretzel rods?

Refrigeration can cause condensation, which may ruin the decorations and soften the pretzels. Store them at a cool room temperature instead.

Can I make these gluten-free?

Just use gluten-free pretzel rods (many brands offer them) and make sure that the chocolate or candy melts you're using are certified gluten-free.

How do I keep the chocolate from looking streaky or dull?

This happens if the chocolate isn't tempered or if it's overheated. For candy melts, make sure not to scorch them by heating them in short bursts and stirring between. For real chocolate, tempering helps give a shiny, professional finish (see our tips above).

Can I decorate chocolate covered pretzel rods for any holiday?

Use colored candy melts, sprinkles, or edible glitter to match the season: red and green for Christmas, pastels for Easter, orange and black for Halloween, or rainbow for birthdays. Use your team's colors for football parties (we're green and yellow)!

Can I freeze chocolate covered pretzel rods?

Freeze them in airtight containers with parchment between layers for up to 2 months. Thaw them inside the container at room temperature before unsealing to prevent condensation from forming on the chocolate.

Looking for more no-bake desserts like this one? Try these:

Pairings

These are the treats and desserts we like to serve or gift with chocolate covered pretzel rods:

Chocolate Covered Pretzel Rods

Yield: 8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Chocolate Covered Pretzel Rods are so fun and simple to make. They're the easiest "Christmas cookie" out there and everyone loves them!

Ingredients

2 bags pretzel rods
1-2 bars milk or dark chocolate
1 bag brown candy melts, I use both "regular" chocolate and melts but you could use all of one or the other
2 bags white candy melts
1 bag red candy melts
1 bag green candy melts
Assorted Sprinkles, these are exactly what I use

Instructions

Spread out some waxed paper large enough to hold all of your finished pretzels. Place a smaller "work station" sheet of waxed paper for every person decorating pretzels.
Melt 1 bag white candy melts in a mug or dish that will allow for easy pretzel dipping according to package directions. Do the same with the brown melts and chocolate bar, melting the darker chocolates together. Dip each pretzel rod into the chocolate, allowing the excess chocolate to drip back into dish. Set pretzel onto waxed paper and allow to harden while you finish remaining pretzels.
Place desired color candy melts into bag and melt in microwave according to package directions. I do them all at once and pop back in microwave as it cools and hardens in the bag, if necessary.
Drizzle melted candy melts over pretzel rods, allowing layers to harden between each one or immediately adding sprinkles if ready. Allow finished chocolate covered pretzel rods to harden completely before placing on serving tray. Keep covered with saran wrap until ready to serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 63mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 3g

This data was provided and calculated by Nutritionix.

One Pot Pasta with Roasted Red Peppers & Goat Cheese

December 11, 2015 by Kristy Bernardo 2 Comments

One Pot Pasta with Roasted Red Peppers and a creamy Goat Cheese sauce. Just toss your ingredients into the pot with your UNCOOKED pasta and go!

Lately I have been in LOVE with the One Pot Pasta. I made one a few weeks ago and since then I've made three different versions. Each version has been made several times. So you can imagine how much pasta we've gone through around here!

The funny thing is that I don't typically make a lot of pasta dishes. I love them, they typically don't take much effort and they're easily adaptable to whatever flavors we're in the mood for. I suppose there are so many recipes I want to create all the time that pasta just gets put on the back burner, so to speak. Until the discovery of the One Pot Pasta!

Pasta is a breeze to prepare but there's just something heavenly about throwing all the ingredients into a pot and calling it a day. Unless you're a fan of washing dishes, the fact that there's only one pot to clean is another huge selling point. The only downside I've found is that the pasta can get slightly gummy if you don't cook it just right, but after a few times I got the process down and it works like a charm every time. And even when the pasta wasn't perfect it was still delicious!

This One Pot Pasta is sooo simple. You'll start by putting all of your ingredients into a large pot (except the goat cheese and cream; those get mixed in at the end in this particular recipe):

One Pot Pasta with Roasted Red Peppers, and a creamy Goat Cheese sauce! Just toss your ingredients into the pot with your UNCOOKED pasta and go!

Stir it so that the pasta gets covered as much as possible with the liquid:

Cover your One Pot Pasta and cook it on the stove until most of the liquid is absorbed by the pasta and it's cooked to your liking (about 12 minutes depending on the type of pasta you use). Then you'll add your goat cheese and cream, stirring until it's melted and you've got a delicious, creamy sauce:

Top with fresh basil and, if you'd like, a handful of capers (kalamata olives would be great, too):

Now just EAT. This takes about 15-20 minutes TOTAL from prep to table - so great, right?? I promise you'll be as obsessed with One Pot Pasta as I am!

One Pot Pasta with Roasted Red Peppers and Goat Cheese

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

If you're using a long pasta, such as spaghetti or fettuccine, you will want to break the pasta into pieces (or just in half) to ensure it all gets covered immediately by the liquid.

Ingredients

1 pound dry pasta
1 32- oz box low-sodium chicken broth, or 4 cups
4-5 garlic cloves, minced
1 medium yellow onion, chopped
1 16- oz jar roasted red peppers, drained and diced (or about 3 red bells, roasted and diced)
1 14.5- oz can diced fire-roasted tomatoes, undrained
1 teaspoon dried basil
½ teaspoon crushed red pepper
1 5- oz log goat cheese
¼ cup heavy cream
kosher salt & freshly ground black pepper, don't skimp here!
¼ cup fresh basil, chiffonade
¼ cup capers, optional

Instructions

Place pasta, chicken broth, garlic, onion, roasted peppers, tomatoes, basil and crushed red pepper into a large pot. Stir well, taking care to cover the pasta as much as possible.
Cover pot and bring to a boil. Reduce heat to low and keep at gentle boil for 10-12 minutes, stirring every 2-3 minutes, until pasta is cooked to al dente (or to your liking) and most of the liquid has been absorbed.
Crumble goat cheese over pasta and add cream. Stir until cheese is melted and becomes a sauce. Season well with salt and freshly ground black pepper. Top with fresh basil (and capers, if using). Serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 434mgCarbohydrates: 69gFiber: 5gSugar: 8gProtein: 20g

This data was provided and calculated by Nutritionix.

Portillo's Chopped Salad

December 9, 2015 by Kristy Bernardo 11 Comments

This is the Portillo's Chopped Salad that everyone always raves over and must be at every party or dinner. It's very close to the original and, dare I say, even better!

What's in Portillo's Chopped Salad?

Crispy bacon, creamy gorgonzola, sweet tomatoes, ditalini pasta and, oh yeah, some greens are in there, too. Welcome to Portillo's Chopped Salad (my copycat version).

I love my greens, don't get me wrong. And although there are exceptions, I typically enjoy my salads with more of the toppings and less of the greens. Or an equal match, as is the case with this copycat Portillo's Chopped Salad. There's plenty of romaine lettuce and sliced radicchio in this chopped salad and it's the perfect amount to balance out all that bacon, cheese and pasta.

But it's the dressing here that really brings all the flavors together. This is my go-to salad dressing as it's slightly sweet but still tangy with a garlic punch. And we all know how well balsamic goes with bacon and blue cheese. Even when it's not in a salad it's a great combination.

How many calories are in Portillo's Chopped Salad with dressing?

Based on six servings, this Portillo's Chopped Salad has 340 calories, 21 grams of protein and 14 net carbs. Not bad for such a delicious, tasty salad!

You could add some of your other favorite toppings to this chopped salad to switch things up, too: fresh corn in the summertime, diced red bell peppers or even some diced poblanos. Another cheese would work, too, but I definitely prefer the gorgonzola or blue. Add some diced, cooked chicken and it will make a great main dish. And always lots of freshly ground pepper!

This is the salad that everyone always raves over and must be at every party or dinner! Portillo's Chopped Salad is a copycat but this recipe is even better IMO!

I usually just give this Portillo's Chopped Salad a quick toss then serve the dressing on the side. It makes a lot so I want to be sure the leftovers will still be crisp (IF there are any; you'll be surprised how quickly this will be gone). This is my 11-year-old's favorite salad - she begs me to make it all the time - and it's sure to be yours, too!

Portillo’s Chopped Salad

Yield: 4-6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This is the Portillo's Chopped Salad that everyone always raves over and must be at every party or dinner. It's very close to the original and, dare I say, even better!

Ingredients

For the dressing

½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 garlic cloves, minced
1 t sugar
large pinch each of dried oregano and kosher salt, or to taste
freshly ground black pepper, to taste

For the salad

2 cups ditalini pasta, cooked according to package directions
2 cups chopped romaine lettuce
2 cups chopped raddichio
¾ cup chopped green onions
2 heirloom tomatoes, chopped
½ pound bacon, cooked and crumbled
1 cup gorgonzola cheese, crumbled

Instructions

Whisk all dressing ingredients together until they're emulsified (or use a blender). Set aside.
Place the salad ingredients in a serving bowl. Serve with the dressing on the side.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 54mgSodium: 997mgCarbohydrates: 16gNet Carbohydrates: 14gFiber: 2gSugar: 3gProtein: 21g

This data was provided and calculated by Nutritionix.

More delicious salad recipes:

Navy Bean Soup with Bacon

November 30, 2015 by Kristy Bernardo 19 Comments

This is "THE" Navy Bean Soup recipe you've been looking for. Less than 10 ingredients, loads of flavor and easy to make!

Navy Bean Soup with Bacon. This is the only bean soup I've ever made where I got TWO double-takes at the table after the first bite and LOADS of compliments! Smooth, creamy, flavorful and guaranteed to make the whole family dinner happy :)

Cook your bacon. Cook your onions in the bacon fat. Simmer it all then blend it until it's creamy and smooth. Top with bacon, coarsely crushed peppercorns and a drizzle of a good-quality extra-virgin olive oil. Serve a good crusty bread on the side and you'll be in Navy Bean Soup HEAVEN.

This Navy Bean Soup is one of the best you'll ever enjoy. I'm telling you, it's really good. Every time I serve it, I hear those "oohs" and "aahs" that makes every chef smile with satisfaction.

Here's the thing: I leave ALL the bacon fat in the pan. No "reserving two tablespoons" for cooking. Nope, not for this Navy Bean Soup recipe. And once you taste it, you'll be glad you left it in there, too.

There are a lot of good things for you in this navy bean soup, too. BEANS, for starters. Carrots, onions and celery for a few more. And with less than 10 ingredients you'll be making it all the time!

You may wonder why my recipe doesn't call for soaking the beans overnight. You can certainly do this, however I've found that it's really not necessary. It may take some extra cooking time until the beans are at their perfect soft texture but I prefer to plan for that rather than a long overnight soak. Either way, I'm sure you'll love this Navy Bean Soup recipe as much as my family and friends do!

More delicious soup recipes:

Lentil Soup Recipe with Parmesan & Smoked Sausage
Pasta Fazool | Pasta e Fagioli
Mulligatawny Soup
Mushroom Barley Soup with Shaved Parmesan
Chicken Tortilla Soup with Hatch Chiles

Navy Bean Soup with Bacon

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 6 hours 10 minutes

Total Time: 6 hours 20 minutes

The cooking time states 6 hours because it's impossible to know how old your particular beans are (the older the beans, the longer they take to cook). You may soak your beans overnight which will reduce the cooking time.

Ingredients

12 oz bacon, sliced crosswise into ½ inch pieces
½ large sweet onion, chopped (or 1 whole medium)
2 carrots, sliced (nope, don't even bother peeling 'em!)
2 celery stalks, sliced (chop the leaves and use 'em if they have 'em)
3 cloves garlic, minced
1 14.5 oz can fire-roasted diced tomatoes, undrained
1 16 oz bag dried navy beans
64 oz low-sodium chicken broth, 8 cups
1 bay leaf
coarse salt & freshly ground black pepper

Instructions

Preheat a large dutch oven over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon onto a plate lined with paper towels; set aside (don't worry if you don't get every last piece of bacon, it's okay to leave some stragglers in the pot).
Add onion, carrots and celery; cook about five minutes or so, stirring occasionally, until onions are soft and translucent. Add garlic, stir and cook another minute. Stir in tomatoes. Add beans, chicken stock and bay leaf. Bring to a boil then reduce heat and simmer for 4-6 hours, or until beans are soft. Remove bay leaf and serve.
Optional: Using a hand blender, puree soup until about half is smooth, leaving some intact for texture.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 42mgSodium: 905mgCarbohydrates: 24gFiber: 8gSugar: 4gProtein: 25g

This data was provided and calculated by Nutritionix.

Dorito Chicken Casserole (Easy, Cheesy & Family-Friendly!)

November 13, 2015 by Kristy Bernardo 10 Comments

Dorito Casserole!! Don't knock it until you try it...plus it's great for picky kids (there's an entire rotisserie chicken in the filling)!

So my kids came home a few weeks ago raving about a dish that had been served to them at a friend's home at dinner the night before. "Mommy, you've got to make it!" and "It was the best dinner ever!" was being screamed in my ear before we'd even pulled out of their driveway. "Okay, okay!" I laughed and asked what was in it.

"DORITOS!"

Ummmm...what??!

So I Googled it. And discovered that, yes, Dorito Casserole is a thing. There are people who exist in the world who buy Doritos not just for snacking and possibly dipping or heck, even crushing to make a coating for chicken. They use it to make its very own Dorito Casserole.

All of the recipes I came across use canned cream of chicken or mushroom soup which I just can't bring myself to do (that's the one area in which I am a true food snob). Most were also laden with cheese (which I am all for, there's no food snobbery here regarding cheese), but I wanted to come up with a version that was still considered serious comfort food while keeping an actual food group somewhere in there.

But, let's be honest, it's still Dorito Chicken Casserole. This isn't something to make when counting calories.

So I began the way I do with many casseroles: I sauteed an onion. Then I added a little flour for thickening and some chicken stock. A can of fire-roasted diced tomatoes and a little chili powder for seasoning became a tasty base and a cup of sour cream turned it thick and creamy. Store-bought rotisserie chicken kept it easy and fast and even more flavorful. After that, it was simply a matter of crushing some Doritos and putting it all together.

Doritos went on the bottom then the creamy filling was spooned over. More crushed Doritos covered the top before it went into the oven to bake. It all took about 15 minutes to throw together. Not bad for a quick weeknight meal!

The girls devoured it and proclaimed it even better than the Dorito Chicken Casserole they'd been served (that may have just been a ploy to get me to make it again). Me? I actually loved it! There's a lot of chicken and it has just enough sauce without being too saucy, y'know what I mean? I had a friend over who tried it and asked for some to take home, which is really saying something! Leftovers were delicious and the entire thing was gone before bedtime (I snuck down and ate the last of it around 9pm). I did make it a couple more times to get the amounts just right and once with a little cheese, too. This is the version we all prefer, no cheese added!

It was Dorito Casserole success, y'all. I hope you try it, too!

More Tasty Casserole Recipes

Check out our list of easy family dinner ideas!

Dorito Chicken Casserole

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

I've listed "shredded cheese" in the ingredients and, by all means, stir this in with the chicken before baking if you wish! We prefer it without but it's delicious either way.

Ingredients

½ cup butter
½ onion, chopped
3 T all-purpose flour
1 14 oz can chicken broth, about 2 cups
1 can fire-roasted diced tomatoes
½ t chili powder
1 8 oz container sour cream, 1 cup
kosher salt, to taste
shredded chicken from 1 rotisserie chicken, about 4 cups
1 11 oz bag Doritos, crushed (I use Nacho Cheese flavor)
a few tablespoons chopped cilantro, optional
a cup of shredded cheese, optional

Instructions

Preheat oven to 350F.
Melt butter in a large skillet over medium heat. Add onions and cook for about 5 minutes or until soft and translucent, stirring occasionally. Sprinkle flour over onions, stir and cook for about 1 minute (this will remove the "raw" flour taste). Slowly whisk in chicken broth until smooth. Add tomatoes and chili powder; stir and simmer for a few minutes or until slightly thickened. Stir in sour cream until incorporated. Taste and season (I usually add at least ½ t salt, keeping in mind that the Doritos are already salty so I slightly under-season).
Add chicken to pan and mix well.
Pour half of Doritos over the bottom of a greased casserole dish. Pour chicken mixture over then top with remaining crushed Doritos. Bake for 20 minutes or so, or until casserole is hot and bubbly.
Sprinkle with cilantro, if desired, and serve immediately.

Notes

Have fun and try substituting with your favorite Dorito flavor and compliment nicely with this recipe. Here are few fun ones to try:

Cool Ranch or Spicy Ranch
Flamin Hot (Cool Ranch, Nacho, Limón)
Flamas
Salsa Verde
Spicy Nacho
Tapatío

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 47gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 118mgSodium: 1091mgCarbohydrates: 39gFiber: 4gSugar: 4gProtein: 20g

This data was provided and calculated by Nutritionix.

Eggplant Rollatini

November 12, 2015 by Kristy Bernardo 8 Comments

Easy Cheesy Eggplant Rollatini - a simple Italian feast that is soooo good!!

Eggplant rollatini in a white baking dish

There seem two kinds of people in this world: those who adore the eggplant and those who wouldn't eat it to save their life. I am firmly in the former camp and once you try this fantastic Eggplant Rollatini, you will be, too.

Like most recipes, this Eggplant Rollatini is easily adaptable. My version has prosciutto along with a homemade sauce but you can easily use jarred sauce and skip the prosciutto - it's still delicious!

If you have the ingredients and the time, do make the quick sauce as it comes together quickly and really does make a difference in the overall dish. And if you really want to make this dish shine, make some homemade ricotta cheese, too!

Eggplant Rollatini is typically "rolled" with the ricotta cheese and other goodies tucked away inside. I like to do that if I'm serving this for company but otherwise I simply layer my slices. It's SO much simpler and tastes just as delicious!

While there are several components to this dish, they do come together quickly and easily. It usually takes me about 30 minutes from start to oven. Here's a step-by-step so you can see the process:

I've been tempted to try serving this Eggplant Rollatini as an appetizer with just the breaded eggplant with ricotta and prosciutto (as in the second photo, above) with some of the sauce on the side. That recipe is still just in my head though as I think it would need to be modified a bit more (maybe Eggplant Rollatini "spears" with the proscuitto wrapped around the outside).

All I know is that whenever I get to that stage in this recipe I want to eat all the eggplant slices and skip baking it - looks sooo tasty!!

{For dessert I recommend my Lemon Tiramisu}

Eggplant Rollatini

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

A baked pasta dish layered with eggplant, ricotta, and prosciutto. Heaven!

Ingredients

For the sauce

1 T extra-virgin olive oil
1 medium onion, chopped
1 t dried oregano
1 t dried basil
3 garlic cloves, minced
1 6 oz can tomato paste
1 28 oz can petite-diced tomatoes
½ t kosher salt and freshly ground black pepper

For the eggplant

2 small eggplant, peeled and cut lengthwise into thin ¼ inch slices
2 eggs, beaten
1 cup seasoned breadcrumbs

Filling

1 16 oz container ricotta cheese
¼ cup chopped fresh basil
½ cup shredded parmesan cheese

Additional ingredients for assembly

½ pound thin prosciutto slices
2 cups grated mozzarella
¼ cup parsley, chopped

Instructions

Preheat a skillet over medium heat; add olive oil. Add onion and saute about 5 minutes or until soft, stirring occasionally. Add basil, oregano and minced garlic, cook 1-2 minutes more. Stir in tomato paste and cook an additional 2-3 minutes. Add petite-diced tomatoes, stir well and bring to a simmer. Allow to simmer, stirring occasionally, while you make the other components.
Dredge eggplant slices in egg, allowing excess to drip off, then in breadcrumbs. Place in single layer on broiler pan and broil for approximately 3 minutes on the first side and 1 on the second, or until golden brown (do this in two batches if necessary). Remove from oven. Change oven from broil to bake at 350F.
Meanwhile, mix together ricotta, parsley and parmesan. Spread about a tablespoon onto each eggplant slice, then top each slice with a bit of prosciutto. Set aside.
Grease an 11x7 pan (can also use a 9x13; it will just be a little thinner which is fine). Spread about ½ cup of the sauce onto bottom of pan. Layer eggplant pieces topped with cheese and prosciutto into two layers over sauce. Pour the remaining sauce over the top, then sprinkle with mozzarella cheese. Bake for 20 minutes or so, until hot, bubbly and starting to brown at the edges.
Remove from oven and top with sprinkled parsley. Allow to sit for 5-10 minutes then serve.
NOTE: Typically Eggplant Rollatini is rolled, not layered. Follow all the same directions except use a large eggplant and roll up, then place into one layer. You can also serve this over pasta, if desired (we love it both ways and our favorite is an angel hair pasta).

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 110mgSodium: 1502mgCarbohydrates: 33gFiber: 7gSugar: 11gProtein: 29g

This data was provided and calculated by Nutritionix.

Albondigas Soup

November 10, 2015 by Kristy Bernardo 6 Comments

Albondigas Soup is a flavorful Mexican soup made with meatballs and a delicious, hot broth that will warm up your insides!

If you've been to a Mexican restaurant (and chances are you have), you've likely seen "Albondigas Soup" on the menu. If you've been to my blog (and chances are you have), you've likely seen many a soup recipe here, too. So many that sometimes I think I should have started a soup blog! I didn't realize how much soup I actually made until I started documenting it. But what's not to love about soup? It's so easy to throw together, leftovers are usually always better the next day and it's typically good for you, too.

I absolutely adore Albondigas soup. I think of it almost like a chicken noodle but with meatballs instead of pasta ("albondigas" means "meatballs" in Spanish). Seeing as I am such a Mexican food fanatic, it was only a matter of time before I shared my own Albonigas soup recipe. I start with a "mirepoix" as I do with most soups, toss in a few more ingredients along with a little cumin for extra flavor. And the algondigas, of course! It's hearty and flavorful and so comforting on a cold fall or winter day.

I go a little non-traditional with my Albondigas soup and sometimes throw some shredded parmesan on top. It doesn't really need it but a little cheese never hurt anything, right? I always serve extra chopped cilantro on the side, too, but that's because I'm cilantro-obsessed. Serve it as-is if you like, it's a delicious soup that I know you'll love!

More delicious soup recipes:

Chicken Tortilla Soup with Hatch Chiles
Hatch Chile Soup with Fresh Summer Corn
Chicken Posole
Tomato Bisque with Hatch Chiles
Chipotle Cheese Potato Soup

Albondigas Soup

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Note: Depending on the fat content of your meat, you may not need additional oil to brown the meatballs. I grind my own pork loin which does not have much fat, therefore I use additional oil for this step.

Ingredients

For the meatballs

2 pounds ground pork, grind your own if possible; can also use beef or turkey
1 large egg
½ cup chopped cilantro
½ large yellow onion, chopped
4 cloves garlic, minced
½ t kosher salt
½ freshly ground black pepper
1 T canola oil

For the soup

½ large yellow onion, chopped
8 large carrots, cut into ½ inch pieces
3 stalks celery, chopped
1 t ground cumin
8 oz can tomato sauce
2 32 oz containers low-sodium chicken broth
½ cup chopped parsley, for serving

Instructions

Using your hands, mix together the ground pork, egg, chopped cilantro, onion, garlic and salt and pepper until thoroughly combined (do not overmix).
Preheat a large stockpot over medium-high heat. Add oil, then meatballs (cook in two batches if necessary so as not to crowd the pan). Brown meatballs on all sides, remove with a slotted spoon and set aside.
Reduce heat to medium. Add onion, carrots and celery to pot (add additional oil if necessary). Scrape up the brown bits from the bottom of pan. Cook for 5-10 minutes, stirring occasionally, reducing the heat if onions start to brown instead of sweat. Add cumin and cook for 2 minutes more.
Add tomato sauce and chicken broth to pan and stir well. Add meatballs then bring broth to a simmer. Continue simmering for 30-90 minutes (better flavor the longer it simmers but 30 minutes will do the job just fine). Ladle into warmed soup bowls, garnish with chopped parsley (or serve it at the table) and serve.

Notes

Although unconventional, I like to serve my Albondigas Soup with a little shredded parmesan on the side. And always a good crusty bread!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 103mgSodium: 249mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 28g

This data was provided and calculated by Nutritionix.

Pasta Fazool | Pasta e Fagioli

October 3, 2015 by Kristy Bernardo 4 Comments

Pasta Fazool (aka "Pasta e Fagioli") is a simple Italian soup with white beans, tomatoes and ditalini pasta. It's hearty and flavorful!

Here's why I love Pasta Fazool: because whatever texture I happen to be in the mood for - be it more like a soup or more like a pasta dish - it never lets me down. It's always quick, simple, tasty and comforting.

There are a fair amount of ingredients in Pasta Fazool (also, and more authentically, called "Pasta e Fagioli"), however most are pantry staples that you'll likely have on hand. Don't turn your nose up at canned tomatoes, either; they're much tastier than fresh store-bought tomatoes when not in season. (There a few things I almost always use canned: tomatoes, beans and artichokes are a few that I keep around.) Of course, when freshly-picked is available, that's a different story entirely. Go for the fire-roasted tomatoes, too, they'll up the flavor ante even more.

Pasta Fazool (aka "Pasta e Fagioli") is a simple Italian soup with white beans, tomatoes and ditalini pasta. It's hearty, flavorful and will make everyone happy!

I mentioned adjusting the texture to your tastes...it's easy to do this simply by adding more or less pasta (or more or less chicken stock, but then the seasonings need to be adjusted as well). Sometimes I prefer less pasta to enjoy my Pasta Fazool more like a soup; other times I want a hearty meal so I go for a thicker version. Do remember that regardless of how you make it, any leftovers (I double the recipe so I always have a lot of leftovers) will thicken as it sits in the fridge. Easy fix, though...just add more stock to thin it out the next day. If that fails, just add more bacon. Ha 🙂

More delicious soup recipes:

Lentil Soup Recipe with Parmesan & Smoked Sausage
Mulligatawny Soup
Navy Bean Soup with Bacon
Mushroom Barley Soup with Shaved Parmesan
Chicken Tortilla Soup with Hatch Chiles

Pasta Fazool

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This rich soup is a delight to everyone we've served it to. It's a must-try!

Ingredients

½ pound pancetta, diced (or bacon)
1 medium sweet onion, diced
½ teaspoon dried basil
½ teaspoon dried oregano
¼-1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
¼ cup dry white wine
2 15- ounce cans cannellini beans, drained and rinsed
2 14.5 ounce cans fire-roasted tomatoes, do not drain
4 cups low-sodium chicken stock, you can control the seasoning better if you start with low-sodium stock!
1 cup ditalini pasta, or other small pasta
½ cup freshly grated parmigiano-reggiano, plus more for serving
kosher salt and freshly ground black pepper
½ cup chopped fresh basil, more for garnishing

Instructions

Preheat dutch oven or stockpot over medium heat. Cook pancetta until crispy; remove pancetta from pan, leaving drippings in pan. Add onion, cook until soft and translucent, about five minutes. Add basil, oregano, crushed red pepper and garlic, cook another minute or two. Add wine and cook until most of the liquid has evaporated, about another two minutes.
Add beans, tomatoes and chicken stock to pot. Bring to a boil, then reduce heat and simmer for at least 30 minutes or up to 1 hour.
Using an immersion blender (a hand blender - get one if you don't have one, they're invaluable!), puree the soup until about half is pureed (you want some texture left although you can puree the entire batch if preferred). Bring back to a gentle boil, add pasta and cook until just soft (check package directions). Stir in half of pancetta and all of parmesan and basil. Taste at this point (you want to wait to season until parmesan is added as it's salty) and season to taste.
Ladle soup into bowls, top with remaining pancetta and garnish with chopped basil. Serve with a warm, crusty bread and enjoy!

Notes

Adapted from Food Network.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 27mgSodium: 758mgCarbohydrates: 30gFiber: 6gSugar: 5gProtein: 15g

This data was provided and calculated by Nutritionix.

Bruschetta Recipe with Peaches, Lemon Ricotta and Honey

September 9, 2015 by Kristy Bernardo 3 Comments

This easy bruschetta recipe is made with homemade lemon ricotta cheese (it's simple!), fresh grilled peaches and a drizzle of Tupelo honey.

Bruschetta with Peaches, Lemon Ricotta and Honey - it will be your favorite bruschetta recipe!

You remember my honey obsession? It's very much still going strong. This easy bruschetta recipe is my newest honey creation and you are going to love it.

The thing is, it also has homemade ricotta cheese which is so creamy and luscious that I can't make it too often because I will literally put the entire batch down myself. I know what you're thinking...that ricotta cheese is okay but nothing to be gushing over. If you're thinking that, I assure you it's because you've never had homemade ricotta. It's so simple to make (can you boil water??) and in roughly 90 minutes and just three ingredients (not including salt) you'll have warm, soft, creamy ricotta cheese to use in any number of ways.

I like to use it in this bruschetta recipe and add fresh lemon zest. Then add freshly grilled peaches, tupelo honey, coarsely ground black pepper and sliced, toasted almonds. It is the bomb-diggity, I'm telling you!

This bruschetta recipe is perfect for serving a crowd, too. You can make and chill your lemon ricotta cheese the day before, then simply assemble your bruschetta before your people arrive. Or set it all on a platter and let them put their bruschetta together - that's fun, too! I like to crush whole peppercorns for this recipe so you could just put the pepper in a ramekin among the other ingredients. Simple and delicious. And what a fantastic way to use up summer peaches!!

Bruschetta with Peaches, Lemon Ricotta and Honey

Yield: 8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

These little bruschetta are light and delicious!

Ingredients

Crostini slices, toasted bread from a baguette
2-3 fresh summer peaches, sliced thin (grill them, if desired)
½ cup whole-milk ricotta cheese
Lemon zest, from one lemon
Honey, for drizzling (preferably Tupelo)
Very coarse freshly ground black pepper
¼ cup sliced almonds, toasted (optional)

Instructions

Mix fresh lemon zest into ricotta cheese, taste then season with kosher or sea salt.
Place some lemon ricotta, a peach slice and a drizzle of honey on a crostini slice. Sprinkle with coarse black pepper and sliced almonds, if desired. Place crostini on a serving tray and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 277mgCarbohydrates: 34gFiber: 3gSugar: 10gProtein: 8g

This data was provided and calculated by Nutritionix.

Spicy Tomato Soup with Hatch Chiles

August 18, 2015 by Kristy Bernardo Leave a Comment

This Spicy Tomato Soup is everything you want in a cozy, comforting bowl, with a smoky kick that sets it apart from the classic version. Roasted summer tomatoes and garlic create a rich, flavorful base, while fire-roasted Hatch green chiles and a touch of chipotle chile powder give it the perfect level of heat. A splash of white balsamic vinegar brightens everything up, and a drizzle of honey over each bowl brings it all in balance. It's perfect for Hatch chile season or any time you're craving a spicy twist on tomato soup.

Overhead view of a bowl of spicy tomato soup garnished with fresh basil leaves, served with crusty bread and a side of chopped Hatch green chiles.

Why You'll Love This Spicy Tomato Soup

Deep roasted flavor from fresh summer tomatoes, garlic, and onion
Smoky heat from Hatch chiles and chipotle chile powder
Naturally gluten-free and it's easy to make vegetarian
Cozy and nourishing with a hint of brightness from vinegar and basil
Easily customizable-adjust the spice level or add a swirl of cream

Ingredients You'll Need

Here's what goes into making this spicy tomato soup:

4 large summer tomatoes: perfect for roasting
¼ red onion: adds a little sweetness and depth of flavor
6 garlic cloves: always add garlic!
8-10 fresh basil leaves: every tomato soup should have fresh basil
Extra-virgin olive oil: for roasting
1 cup low-sodium chicken broth: or vegetable broth for a vegetarian version
¼ cup whole milk: makes it just slightly creamy
Splash of white balsamic vinegar: for brightness
1 tablespoon diced fire-roasted Hatch chiles: or use canned fire-roasted green chiles
⅛-¼ teaspoon chipotle chile powder: for smoky heat
Honey, optional but recommended: a light drizzle balances the spice

Close-up of a rich, orange spicy tomato soup topped with basil, next to two vintage silver spoons and slices of rustic bread on a wooden table.

Step-by-Step Instructions

This roasted tomato soup comes together quickly and tastes like it simmered all day!

Roast the vegetables: Preheat your oven to 450°F. Arrange the tomato halves (cut side down), red onion, garlic cloves (unpeeled), and basil on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast until blistered: Roast for 25-30 minutes or until the tomatoes are lightly blackened and everything is very soft and fragrant.
Transfer to a pot or blender: Remove from the oven and transfer everything (including the juices) into a soup pot or high-powered blender. If using a Vitamix, you can blend until very smooth and hot. Otherwise, transfer it to a pot and use an immersion blender.
Add flavor and blend: Stir in the chicken broth, whole milk, fire-roasted Hatch chiles, chipotle chile powder, and white balsamic vinegar. Blend until it's smooth, then simmer until it's very hot.
Season and serve: Taste and adjust with more salt, pepper, or chipotle if desired. Strain it for an extra-smooth texture, if preferred. Drizzle with a little honey just before serving.

Serving Suggestions

This spicy tomato soup is delicious on its own or served with:

Grilled cheese sandwiches (classic!)
Crusty bread or garlic toast
A swirl of crème fraîche or sour cream
Roasted corn or avocado slices as toppings
Chopped fresh herbs like basil or oregano
A simple green salad

Storage & Freezing Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Let cool completely, then freeze for up to 3 months.
To reheat: Warm the spicy tomato soup gently on the stovetop, stirring occasionally. Add a splash of broth or milk to thin it out, if needed.

Flat lay of spicy tomato soup in a rustic bowl on a wooden board, with fresh basil garnish, two spoons, sliced baguette, and a bowl of Hatch chiles.

Variations

Make it vegan: Use vegetable broth and swap the milk for a plant-based milk.
Extra heat: Add more chipotle chile powder, cayenne, or fresh jalapeño.
Creamier version: Stir in a spoonful of Greek yogurt, cream cheese, or heavy cream at the end.
Add protein: Stir in white beans, shredded rotisserie chicken, or cooked quinoa.

Frequently Asked Questions

Is this soup very spicy? Yes, but it has a mild to medium heat. The chipotle chile powder adds smokiness and depth without overpowering the tomato flavor. You can easily adjust the heat by using more or less.

Can I use canned tomatoes instead of fresh? Yes! Use one 28-ounce can of whole peeled tomatoes, but roasting fresh tomatoes gives this soup a much deeper, richer flavor.

What are Hatch chiles, and where can I find them?
Hatch chiles are green chiles grown in Hatch Valley, New Mexico. They have a unique smoky-sweet heat. Look for them fresh in late summer or frozen/canned year-round in most grocery stores (you can also order them online). We wrote a guide that answers common questions about hatch chiles and includes 60 of the best Hatch chile recipes around!

Can I make this soup ahead of time? Absolutely. The flavor gets even better after a day in the fridge!

If you're hooked on Hatch chiles, there are plenty more ways to enjoy that smoky, slightly spicy flavor! For something hearty and comforting, try this Hatch chile chicken tortilla soup. If you're looking for something cheesy, this Hatch chile cheese sauce is always a hit at parties (or, let's be honest, dinner). Don't miss the Hatch chile sauce for enchiladas - it's incredible on burritos and enchiladas! And for something a little lighter, the summer corn and hatch chile soup is bursting with sweet and spicy flavor.

Spicy Tomato Soup with Hatch Chiles

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Spicy Tomato Soup is everything you want in a cozy, comforting bowl, with a smoky kick that sets it apart from the classic version.

Ingredients

4 large summer tomatoes, cut in half
¼ red onion
6 garlic cloves
8-10 basil leaves
extra-virgin olive oil
course salt & freshly ground black pepper
1 cup low-sodium chicken broth
¼ cup whole milk
splash of white balsamic vinegar
1 tablespoon diced fire-roasted hatch chiles, or from a can of fire-roasted green chiles
⅛-1/4 teaspoon chipotle chile powder
drizzle of honey on each bowl of soup (optional)

Instructions

Preheat oven to 450F.
Place tomato halves (cut-side down), onion, unpeeled garlic cloves and basil leaves on baking sheet. Drizzle with olive oil until just coated; season with salt and freshly ground pepper. Roast for 25-30 minutes or until tomatoes are blackening on top and vegetable are very soft.
Remove from oven and put everything in a soup pot (I use my Vitamix; just blend all ingredients until very smooth and steaming hot, then season to taste). Add all remaining ingredients to pot and blend using an immersion blender. Simmer until very hot then season with additional salt and freshly ground pepper to taste. Strain soup if desired.
Add a drizzle of honey to each bowl, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 528mgCarbohydrates: 22gFiber: 4gSugar: 12gProtein: 6g

This data was provided and calculated by Nutritionix.

Grilled Peach Salad with Basil Vinaigrette

July 30, 2015 by Kristy Bernardo 6 Comments

Grilled Peach Salad with Basil Vinaigrette couldn't be easier to throw together and it's filled with flavor! It's a perfect summer salad that works as a side dish or served as a main with grilled chicken or shrimp.

Grilled fruit is one of summer's most delightful pleasures. They're quick and easy and make a wonderful side dish or dessert. It's not uncommon for me to grill some peach halves and add a little crumbled blue cheese and a drizzle of balsamic glaze. It's such a quick an easy summer side dish for grilled chicken! They're also amazing served with grilled pound cake and a scoop of ice cream.

The basil vinaigrette is also very simple and a wonderful way to use up a summer surplus of fresh basil. I usually double the batch as it can be used for other easy meals (see suggestions below).

Sometimes I'll just break out my grill pan if I'm making this salad just for me or if it's too cold for firing up the barbecue. Of course, the smoky flavor you get from the grill can't be duplicated, but a grill pan does the job in a pinch.

The basil vinaigrette has just a bit of sugar balance the acidity. It makes a world of difference in the flavor of the vinaigrette. If you're averse to using sugar, erythritol (such as Swerve) or stevia (such as Truvia) are great substitutes that don't taste "fake". Be sure to use fresh lemon juice, too, as it just won't be the same without fresh ingredients.

Ingredients

Grilled Peach Salad

olive or avocado oil
tomatoes
peaches
red onion
fresh corn
arugula
feta cheese (optional)
salt and pepper

Basil Vinaigrette

garlic
lemons
extra-virgin olive oil
fresh basil leaves
white balsamic vinegar
sugar (can also use erythritol or stevia)
salt and pepper

How to grill peaches

Grilling peaches is very easy and well-worth the small amount of effort.

It's easiest to start with peaches that are ripe but still firm. Overripe peaches are much juicier and will almost fall apart when grilling, plus the juice will drip down and can cause flareups. Grilling the peaches softens them and adds a lot of flavor.

You can grill peach slices or halves. Grilling peach halves is the easiest and you can serve them as-is or cut them into wedges after grilling. The downside is that you won't have the gorgeous grill marks on each wedge, but it does save a small amount of time. I prefer to cut each peach into 6-8 wedges before grilling.

Make sure you're starting with clean grates! Preheat your grill to medium heat (about 350-375F). Brush each peach wedge with a little oil. Grill them over indirect heat for a few minutes on each side, just until each wedge has nice grill marks. If you're grilling peach halves, add a minute or two to the grilling time for each side.

You can also use a grill pan if you'd prefer to grill the peaches indoors. Follow the same method as above.

Do you peel the peaches?

There's no need to peel peaches before grilling.

grilled peach salad on a white plate with summer corn and tomatoes

Grilled Peach Salad Variations

Add grilled chicken or shrimp
If you're not a fan of feta cheese, blue or goat cheese are substitutes. Small balls of fresh mozzarella works, too. Or skip the cheese entirely!
Use a balsamic vinaigrette (this goes particularly well with blue cheese)
Add other fruit such as blueberries or raspberries
Add sliced avocado
Add a handful of sugar snap peas
Add toasted almonds, candied pecans, or pine nuts
Skip the peppery arugula entirely or add even more. Fresh spinach is also very good (or a combination).

More ways to use the Basil Vinaigrette

The basil vinaigrette goes wonderfully with the grilled peach salad, but it can be made separately to use other ways, too. Here are a few of our favorites:

Tossed with grilled or roasted vegetables, such as zucchini, asparagus, or corn on the cob
Tossed with grilled shrimp or chicken
Over a caprese salad
As a marinade
Mix some into mayonnaise and make chicken or pasta salad

If you have any extra peaches, these little peach hand pies are a wonderful summer dessert!

Grilled Peach Salad with Basil Vinaigrette

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Grilled Peach Salad with Basil Vinaigrette couldn't be easier to throw together and it's filled with flavor! It's a perfect summer salad that can be a side dish or served as a main with grilled chicken or shrimp.

Ingredients

Basil Vinaigrette

3 garlic cloves
Juice from 3 large lemons
¾ cup good-quality extra-virgin olive oil
15 basil leaves
3 tablespoon white balsamic vinegar
1 ½ teaspoon sugar
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper

Salad

a few tablespoon olive oil or avocado oil
3 summer peaches, cut into halves or thick wedges
3 thin slices of red onion
3 ears of summer corn
4 cups arugula
3 heirloom tomatoes, cut into wedges
¾ cup high-quality feta cheese, cubed or crumbled

Instructions

Basil Vinaigrette

Place all of the ingredients for the vinaigrette into a high-powered blender. Blend until it's very smooth. Set it aside at room temperature while you prepare the salad.

Grilled Peach Salad

Preheat the grill to medium heat (350-375F).
Brush the peaches, onion slices, and corn with the olive or avocado oil. Grill for a few minutes on each side, until everything has good char marks and has softened slightly.
Remove the kernels from cobs; discard cobs.
Divide the arugula (if using) between 4 salad plates. Top with the peaches, onion, and corn. Add the tomatoes and feta cheese (if using) to each plate. Drizzle with the basil vinaigrette and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 626Total Fat: 49gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 0mgSodium: 198mgCarbohydrates: 49gFiber: 7gSugar: 29gProtein: 6g

This data was provided and calculated by Nutritionix.

Green Mojito Smoothie

July 29, 2015 by Kristy Bernardo 13 Comments

My friend Tess is the loveliest of people. She has a warm heart, an incredible spirit and the most infectious laugh you'll ever hear. She's generous, smart and kind. I love that girl so very much.

She's incredibly gifted, too, which works well for her since she's also a force to be reckoned with. Tess has done incredible things with her career (she's an actor and voice-over artist as well being well-known as The Blender Girl). I wrote about her first book, The Blender Girl, 100 gluten-free vegan recipes, when I shared her recipe for Edamame Dip last year. That is such a fantastic book (and I'm FAR from vegan, proving how relatable Tess is) and her second book, The Blender Girl Smoothies, is just as exceptional as her first. You've likely already guessed that this delicious Green Mojito Smoothie recipe comes from Tess's new book.

You're going to love this Green Mojito Smoothie! It has all the flavors I love: lime, mint and pineapple with kale to keep things from being too sweet. I'll add a few slices of jalapeno to mine, too...but you can't be too surprised by that admission. Breakfast for me lately often consists of coffee with a bit more coffee. I've begun reviving old good habits though, and smoothies are one of the ways I've begun reclaiming good health. I had already started making the occasional breakfast smoothie and Tess's book has given me so many new, delicious choices and ideas to keep me wanting more. Although, I'll admit that as much as I love Tess's book, I might just love her app even more.

I bought it because although I have the book, sometimes I'm at the store and can't decide what fruits and veggies I want to pick up. Sure, there's my old stand-by with frozen fruit, greens and almond milk, but sometimes I get bored with the same old thing. Tess's app is great for that; I can even enter how I'm feeling, what I need and what I'm craving...and the app will suggest recipes for me! Most of the time I feel "like crawling back into bed", I need "a burst of energy" and I crave "a little heat"...which churns out seven smoothie recipes that fit my mood! So far, the Spicy Wake-Up! is my favorite but I've yet to try them all. Occasionally I feel "up for anything", I need to "treat myself" and I'm craving "dessert"...that's when I bring on Tess's Apple Pie in a Glass recipe!

This Green Mojito Smoothie hasn't yet come up for me a choice when I use the "I Feel, I Need, I Crave" search option but I like it that way; it's fun to discover new combinations that might not have been my first choice otherwise. And I've saved it as a favorite so I can find it quickly when I'm on the run. Here's what it looks like on my iPad:

Thing is, even if I didn't adore Tess, I'd still want this app. I use this app and I enjoy flipping through the book when I'm planning my week's recipes. I love that it's helping keep me on track and get me back to better breakfast habits. My girls love smoothies, too, so it's easy to throw a few ingredients for all of us for breakfast, then feel energized and get outside for a long walk together!

No makeup...don't judge 😉 Here we are after catching up over lunch in DC earlier this year. I was speaking at IACP and had to run off to the afternoon session. I still get happy tears when I look at this picture. #grateful

One thing I'd like to note: I don't share things with you that I don't love because, well, what's the point in that? I genuinely believe in Tess and her products and I wouldn't write about them otherwise. So enjoy this Green Mojito Smoothie recipe and shoot me a note with any questions you might have. I'd be happy to hear what your favorites are, too!

More delicious breakfast recipes:

Green Mojito Smoothie

Yield: 1 smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

This is a cold-and-flu buster and potent detoxifier, all in one zesty cocktail! The bromelain in pineapple suppresses coughs and loosens mucus, while mint clears respiratory congestion, soothes sore throats, and alleviates nausea. The vitamin C in limes has antibiotic power, anti-inflammatories in kale and pineapple combat arthritis, and ginger boosts immunity, aids digestion, and adds a powerful zing.

Ingredients

1 cup coconut water or water
1 teaspoon finely grated lime zest
3 limes, peeled and quartered
1 cup torn-up curly green kale leaves
½ cup firmly packed fresh mint
2 cups frozen pineapple
5 drops alcohol-free liquid stevia, plus more to taste

Optional Boosters:

1 teaspoon wheatgrass powder
1 teaspoon minced ginger
1 teaspoon coconut oil

Instructions

Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.

Notes

Reprinted with permission from THE BLENDER GIRL SMOOTHIES Copyright © 2014, 2015 by Tess Masters. Photographs copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 2gTrans Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 6gFiber: 12gSugar: 11gProtein: 4g

This data was provided and calculated by Nutritionix.

Cottage Cheese and Salsa

July 17, 2015 by Kristy Bernardo 11 Comments

Cottage Cheese and Salsa is delicious and a wonderfully healthy snack!

Cottage Cheese and Salsa is one of my favorite healthy snacks! Plus an easy way for more great cottage cheese mix-in ideas.

I have always struggled a bit with breakfast. We've all been told that it's the most important meal of the day, which is one of the reasons I try hard to eat a healthy, filling breakfast each morning. Problem is, I'm a coffee girl. First thing I do when waking up is getting a good cup of coffee...which tricks my stomach into thinking it doesn't need actual food.

I head into my office, start working and, before I realize it, three hours have gone by and it's nearing lunchtime. Now I'm ravenous and I reach for something quick, which isn't always the healthiest of choices.

I do go through green juice phases (the last "phase" lasted nine months and I skipped the coffee altogether), which I'm actually in the middle of right now. Every morning this week I've enjoyed a huge, delicious glass of green juice (no really, it's good...you have to add a little spice)! But as healthy as the juice is, it doesn't do much for satiating hunger.

So I've added an easy, delicious complement...Cottage Cheese with a little of my favorite salsa mixed in. It's high in protein and gives me long-lasting energy for a productive morning that sets the tone for my entire day!

I've been mixing salsa into my Cottage Cheese for eons. Can't recall who first told me to try it, but once I did, I was hooked. I especially love a good smoky, spicy salsa. I only need a small amount and it adds incredible flavor!

Seriously, try it...it's sooo good. If I don't have salsa I'll add a few dashes of hot sauce and a decent amount of kosher salt and freshly ground pepper. I really can't decide which of those versions I like more. It's a great mid-morning or afternoon snack and really helps to stave off hunger until it's actually time to eat. Wait...isn't is always time to eat?? 🙂

If you're looking for an easy lunch, don't miss these Mediterranean cottage cheese bowls!

For your convenience, I'm posting the "recipe" for my cottage cheese and salsa breakfast or afternoon snack. You don't really need it - just stir in as much salsa as you like, to taste - but sometimes it's helpful to be able to print something out as a reminder.

Cottage Cheese and Salsa

Yield: 1 serving

Prep Time: 2 minutes

Total Time: 2 minutes

Cottage cheese and salsa is an easy, healthy breakfast or snack that tastes amazing!

Ingredients

1 cup cottage cheese
2 tablespoon of your favorite salsa, I like one that's both smoky and spicy (add more or less salsa to taste)

Instructions

Mix together your desired amounts of cottage cheese and salsa. Enjoy!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 1048mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 25g

This data was provided and calculated by Nutritionix.

PAMA Cocktail Recipe with Lemonade & Fresh Raspberries

July 13, 2015 by Kristy Bernardo 12 Comments

A PAMA Lemonade Cocktail is everything you want in a summer drink: refreshing, vibrant, and filled with sweet-tart flavor. The hint of raspberry puree takes it over the top, adding a fresh berry note that pairs perfectly with the pomegranate.

This easy PAMA cocktail is perfect for summer parties and barbecues, but the gorgeous ruby color makes a wonderful Christmas cocktail, too. You can mix it by the glass for an elegant happy hour drink or batch it into a pitcher so guests can serve themselves.

two gorgeous PAMA cocktails with a fresh raspberry and herb sprig on a white table with a bottle of PAMA liqueur in the background

This recipe was inspired by my pomegranate margaritas by the pitcher, since they get made so often. But if we make a PAMA cocktail for the holidays, we always pair it with a warm Christmas cocktail so our guests can warm up first.

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Ingredients

1 ½ ounces PAMA Pomegranate Liqueur: Adds that sweet-tart pomegranate flavor and a gorgeous ruby hue.
1 ounce premium citrus vodka: Use a smooth brand for the best flavor.
1 ounce raspberry puree: Fresh raspberries muddled until smooth work best (about 6-8 berries).
3 ounces lemonade: Fresh-squeezed or high-quality store-bought.
Ice: Enough to fill your glass.
Fresh raspberry and an herb sprig: For garnish.

Instructions

Muddle the raspberries: In a cocktail shaker, add the fresh raspberries and gently muddle them to release their juices.
Add remaining ingredients: Pour in the PAMA pomegranate liqueur, citrus vodka, and lemonade.
Shake: Fill the shaker with ice, cover, and shake vigorously for 10-15 seconds until the cocktail is well chilled.
Strain and serve: Strain into a tall glass filled with ice.
Garnish: Top with a fresh raspberry and an herb sprig, if desired.

Substitutions & Variations

Vodka: Swap the citrus vodka for plain vodka, lemon vodka, or even gin.
PAMA Pomegranate Liqueur: If you can't find PAMA, try another pomegranate liqueur or mix equal parts pomegranate juice and triple sec for a similar sweet-tart flavor.
Raspberry Purée: Fresh muddled raspberries give the best flavor, but you can use thawed frozen raspberries or a store-bought raspberry purée.
Lemonade: Try pink lemonade, limeade, or a sparkling lemonade for a fizzy cocktail.
Make it non-alcoholic: Skip the vodka and PAMA, then use pomegranate juice and a splash of club soda or lemon-lime soda.
Batch version: Multiply the recipe by 6-8 and stir everything together in a large pitcher with ice for easy serving at parties.

two gorgeous PAMA lemonade cocktails with a fresh raspberry and herb sprig on a white table

Frequently Asked Questions

What is PAMA liqueur made from?

PAMA is a pomegranate liqueur made with natural pomegranate juice, premium vodka, and a touch of tequila. It has a sweet-tart flavor that pairs well with citrus and berry mixers.

Can I make a PAMA lemonade cocktail ahead of time?

To make it ahead of time, mix the PAMA, vodka, lemonade, and raspberry purée in a pitcher without ice. Store it in the refrigerator for up to 24 hours, then stir well and pour over ice just before serving.

Can I make this drink without alcohol?

You can replace the PAMA with pomegranate juice and the vodka with extra lemonade or club soda for a refreshing mocktail.

What can I use instead of raspberry purée?

You can use muddled strawberries, blackberries, or even a spoonful of seedless raspberry jam for a quick alternative.

How strong is this PAMA cocktail?

It's a light-to-moderate strength cocktail, making it refreshing and easy to sip on warm days.

Can I serve this as a frozen drink?

Yes, just blend all the ingredients with ice until smooth for a slushy-style PAMA lemonade. You can even add frozen raspberries for extra color and texture.

Looking for more drink ideas? Try these:

Pairings

These are my favorite dishes to serve with this PAMA cocktail:

PAMA Lemonade

Yield: 1 cocktail

Prep Time: 5 minutes

Total Time: 5 minutes

This refreshing PAMA cocktail is perfect for summer or the holidays. Scale it up as much as you like and serve it pitcher-style.

Ingredients

1 ½ ounces PAMA Pomegranate Liqueur
1 ounce Premium Citrus Vodka
6-8 fresh raspberries
3 ounces lemonade
fresh raspberries and herb sprigs, for garnishing

Instructions

In a cocktail shaker, add the fresh raspberries and gently muddle them to release their juices.

Pour in the PAMA pomegranate liqueur, citrus vodka, and lemonade.
Fill the shaker with ice, cover, and shake vigorously for 10–15 seconds until the cocktail is well chilled.
Strain into a tall glass filled with ice. Top with a fresh raspberry and an herb sprig, if desired.

BATCH VERSION: Multiply the recipe by 6–8 and stir everything together in a large pitcher for easy serving at parties.

Notes

PAMA is bottled at 34 proof or 17% alcohol by volume. It is made with all-natural pomegranate juice, premium vodka and a touch of imported tequila.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 40gFiber: 3gSugar: 31gProtein: 1g

This data was provided and calculated by Nutritionix.

Lemon Panna Cotta with Raspberry Sauce

June 30, 2015 by Kristy Bernardo 38 Comments

You won't believe how easy this elegant Lemon Panna Cotta with Raspberry Sauce is to make!

I have been preaching the virtues of panna cotta for a very long time now. It's such a sophisticated dessert that requires very little effort - how can you not make it over and over? There are fresh raspberries everywhere at our local farmer's markets right now and I knew that this Lemon Panna Cotta with Raspberry Sauce was getting made before I'd even made it back home.

Because this Lemon Panna Cotta has so few ingredients, you'll want to be sure that you use the best you can get. I bought fresh cream and raspberries from the farmer's market and it made this easy dessert even more delicious! I also cut down on calories by using zero-calorie Truvia® Natural Sweetener - besides, who needs the added sugar? (I use their packets for my coffee, too; anytime I can cut down on sugar and calories it's a good thing)!

To get the diagonal presentation as you see in the photo, I used a silicone bundt cake pan, set the dishes inside it so they're slightly tilted yet snug (use anything you have around the house; I've used a muffin tin with small dessert dishes). Place in the refrigerator and carefully pour lemon panna cotta mixture into the dishes. Once firm, cover dishes with plastic wrap until ready to serve.

I've made a lot of different panna cotta recipes over the years. This Lemon Panna Cotta with Raspberry Sauce is a definite favorite; my other favorite is my Panna Cotta with Fresh Peaches and Grand Marnier. So simple, delicious and gorgeous! And there are so many ways you can serve your Lemon Panna Cotta...here are some examples for you!

More delicious Panna Cotta recipes:

Panna Cotta with Summer Peaches & Grand Marnier
2-Ingredient Panna Cotta with Fresh Berries
Christmas Raspberry Panna Cotta

Lemon Panna Cotta with Raspberry Sauce

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 15 minutes

The serving sizes are entirely up to you and dependent on the size of your dishes. It will make four large desserts or 8-12 small desserts - use whatever size you have according to the number of guests.

Ingredients

For the panna cotta

4 cups heavy cream
½ cup granulated sugar
1 vanilla bean, split lengthwise & seeds scraped from pod (or 2 teaspoons pure vanilla extract)
2 packets plain powdered gelatin
6 tablespoons cold water
zest from one lemon

For the raspberry sauce

2 pints fresh raspberries
½ granulated cup sugar
½ cup water
1 tablespoon corn starch
2 tablespoons Grand Marnier

Instructions

For the Panna Cotta

Heat the heavy cream, sugar and vanilla in a saucepan, stirring occasionally until the sugar is dissolved.
Sprinkle the gelatin over the cold water in a let stand at least 5 minutes.
Stir the gelatin into the warm cream mixture until it’s completely dissolved. Stir in lemon zest.
Pour into dessert molds or dishes, cover lightly and chill until very firm. I usually do mine first thing in the morning and leave it all day or do it the night before (a few hours should be good, however).

For the Raspberry Sauce

In a medium saucepan, crush raspberries. Add the sugar and water. Heat until boiling, stirring occasionally. Add corn starch and boil rapidly for 2 minutes. Remove from heat and CAREFULLY pour through a fine-mesh strainer into a bowl, discarding solids. Stir in Grand Marnier. Cover and chill in refrigerator.
Pour raspberry sauce over panna cotta and serve. Garnish with a mint leaf and a few fresh raspberries, if desired.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 555Total Fat: 43gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 134mgSodium: 38mgCarbohydrates: 39gFiber: 5gSugar: 32gProtein: 6g

This data was provided and calculated by Nutritionix.

Creamy Hatch Chile Soup with Corn & Queso Fresco

June 25, 2015 by Kristy Bernardo 27 Comments

This Hatch Chile Soup is creamy, smoky, and bursting with flavor from flame-roasted Hatch chiles and sweet summer corn. It's easy to make, full of bold New Mexican flavor, and you can enjoy it as-is or top it with cilantro lime shrimp to really take it over the top. Fresh, frozen, or pre-roasted Hatch chiles all work in this recipe. It's a must-make during Hatch chile season!

Why You'll Love This Hatch Chile Soup

Made in under 45 minutes: You only need about 10 minutes to prep this easy hatch chile soup - most of the cooking time is letting it simmer away to allow the flavors to develop.
Naturally gluten-free and easy to make dairy-free: It's still delicious if you omit the half & half!
Customizable heat level: If your chiles are spicier than you like, add less than the recipe calls for. Or add more if you like a spicier soup!
Fresh summer corn adds sweetness and texture: Fresh corn is better by miles in this recipe, and since both are in season at the same time, I hope you'll try it this way. I've also made it with frozen corn and frozen hatch chiles in the dead of winter, and it was still delicious!
Delicious with or without shrimp or chicken: If you'd like an even heartier soup, feel free to add cooked chicken or shrimp.
Perfect for freezing or meal prep: This soup freezes really well, so make a double batch and save some for a lazy weeknight meal. Most of our recipes can be made ahead, so don't miss our must-try Hatch chile recipes!

Ingredients

extra-virgin olive oil
white onion
garlic
roasted Hatch chiles
low-sodium chicken broth or stock
half & half (or whole milk or heavy cream)
fresh corn, kernels removed
fresh cilantro
queso fresco cheese

a bowl of hatch chile soup garnished with chopped parsley on a rustic wooden table

Step-by-Step Instructions

Heat the olive oil in a large pot. Sauté the onions until they're soft and translucent.
Add the Hatch chiles (frozen is fine!) and cook until the liquid evaporates.
Stir in the garlic and cook for 1-2 minutes.
Add the chicken broth. Cover and simmer for 30 minutes.
Puree with an immersion blender (or transfer in batches to a regular blender).
Stir in the half & half, fresh corn, and the chopped cilantro.
Season to taste and garnish with the crumbled queso fresco and more cilantro.

Toppings and Variations

Add a protein: Try adding cooked chicken or shrimp at the same time that you add the corn. You could even dice some leftover steak and add it to individual bowls!
Serve it over some thick, grilled bread
Make it dairy-free: Swap half & half with coconut milk or oat cream, or omit the dairy altogether
More Heat: Add a pinch of cayenne or use extra-hot Hatch chiles
Extra Creamy: Stir in a bit of cream cheese or sour cream before blending

How to Store, Freeze, and Reheat

Store: Refrigerate in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze for up to 3 months (leave out the dairy for the best texture).
Reheat: Warm gently on the stovetop, stirring often. Add a splash of broth or cream if it's too thick. Individual bowls can also be reheated in the microwave.

a closeup overhead shot of a bowl of hatch chile soup topped with shrimp and garnished with chopped parsley on a rustic wooden table

FAQ's

Can I use canned or jarred Hatch chiles?
Yes - just drain well and adjust the seasoning as needed.

What if I can't find fresh corn?
Frozen corn works fine! Just give the soup a few extra minutes to heat the corn at the end.

How spicy is this soup?
It depends on your chiles. Use mild, medium, or hot Hatch chiles depending on preference.

Can I make this vegetarian or vegan?
Yes - use veggie broth and a plant-based cream alternative like coconut milk or oat cream.

Do I need to thaw frozen Hatch chiles first?
Nope! You can add them straight to the pot and cook off the liquid as they warm up.

If you're as obsessed with Hatch chiles as we are, we have plenty more for you to try! For something cozy and comforting, try this amazing easy Hatch chile tortilla soup - the broth is deeply flavorful and perfect for cool nights. If you're in the mood for something cheesy, our queso dip made with roasted Hatch chiles is incredibly good! You can also whip up a Hatch chile Enchilada Sauce to elevate your tacos, burritos, or casseroles. And don't miss our spicy Hatch chile tomato soup - it's a fresh twist on the classic soup with just the right amount of kick.

If you try this Hatch Chile Soup, I'd love to hear how you liked it! Leave a comment below, rate the recipe, or share a photo and tag me with @thewickednoodle on all social channels.

Hatch Chile Soup

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This soup can easily be served with or without the shrimp, and you can substitute shredded chicken if you prefer. The fresh summer corn is a must, however!

Ingredients

2 tablespoon extra-virgin olive oil
1 large white onion, chopped
2 garlic cloves, minced
2 cups roasted hatch chiles, diced
1 32-oz container low-sodium chicken broth or stock
¾ cup half & half, or to taste (add more if your chiles are spicy and you'd like to temper their heat)
coarse salt, to taste
2 ears corn, kernels removed and cobs discarded
¼ cup chopped cilantro (plus more for garnishing)
½ cup crumbled queso fresco

Instructions

Add the olive oil to a large, preheated pot over medium heat. Add the onions and sautè for approximately 5 minutes, or until they're slightly soft and opaque. Add the hatch chiles (it's okay if they're still a little frozen) and cook until all the liquid has evaporated (mixture should still be moist but with no excess liquid). Add the minced garlic and cook 1-2 minutes more.
Add the chicken stock and stir. Cover the pot and simmer for 30 minutes.
Using an immersion blender, carefully puree the mixture until it's smooth (you can also use a regular blender in batches if necessary). Taste and season with salt.
Add the half & half, then season again with salt. Stir in the chopped cilantro and corn.
Ladle the soup into bowls. Garnish with additional chopped cilantro (optional) and crumbled queso fresco. Serve immediately.

Notes

Both shredded, cooked chicken and cooked shrimp are delicious additions. Add them at the end when you add the cilantro and corn.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 225mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 7g

This data was provided and calculated by Nutritionix.

5-Ingredient Chicken Posole Recipe (Fast & Flavorful!)

June 23, 2015 by Kristy Bernardo 30 Comments

I first fell in love with Chicken Posole during a trip to New Mexico and I've been obsessed ever since. This comforting Mexican stew is full of flavor thanks to a rich green chile broth, tender shredded chicken, and hearty hominy. It's the kind of recipe that tastes like it simmered all day, but it actually comes together fast enough for a weeknight dinner.

What really makes this dish special, though, are the toppings: crisp shredded cabbage, crunchy radishes, a handful of chopped cilantro, and a generous squeeze of lime to brighten it all up. You might be new to posole or maybe it's already a family favorite, but this version is seriously delicious and incredibly easy to make!

Top down view of a bowl of chicken posole soup with shredded chicken, hominy, and chopped cilantro in a green chile broth, surrounded by sliced radishes and whole radishes on a rustic wooden table.

What is Chicken Posole?

Chicken Posole (or pozole) is a traditional Mexican soup or stew that's as comforting as it is flavorful. It's made with shredded chicken, hominy (dried corn kernels that have been soaked and cooked), and a rich, savory broth flavored with green chile sauce. The name "posole" actually means "hominy" in Spanish, and that's what makes this dish so hearty and filling.

While classic posole is often made with pork and red chiles, this green chicken version is lighter and a bit tangier. And like many traditional Mexican recipes, posole is meant to be customized: you can pile it high with crunchy cabbage, peppery radishes, avocado, or whatever garnishes you love most.

Why You'll Love This Recipe

This Chicken Posole is the kind of meal that checks all the boxes: it's comforting, full of flavor, and incredibly simple to make. It works for everything from a cozy weeknight to a dinner party!

It's incredibly flavorful: The green chile sauce adds just the right amount of spice and has so much flavor! I always use Ol' Gringo Green Chile Sauce but you can use your local favorite.
It has just 5 ingredients + toppings: See our ingredient list below - you won't believe how fast and easy it is to make!
Just one pot = low effort: Simmer the chicken directly in the broth, shred it, add the rest and simmer some more. That's it!
You control the heat level: Use mild, medium, or hot chile sauce to make it as mild or spicy as you like.
It's hearty and filling: Thanks to the hominy, this soup eats like a meal.
It's great for meal prep: It stores well and tastes even better the next day.
It's so fun to choose your toppings!: Let everyone top their bowl with lime, cabbage, radishes, avocado, and tortilla chips..

It's one of those recipes you make once and suddenly can't imagine living without!

A bowl of chicken posole soup with shredded chicken, hominy, and chopped cilantro in a green chile broth, surrounded by dishes of chopped cilantro, sliced radishes and whole radishes on a rustic wooden table.

Ingredients

This chicken posole recipe keeps things simple while delivering big flavor. Here's a breakdown of the ingredients and any substitutions you can make:

Chicken Breasts: Boneless, skinless chicken breasts make for easy shredding and add lean protein. You can also use boneless thighs for a richer flavor, or even a rotisserie chicken if you're short on time.
Chicken Broth: Use a good-quality chicken broth for the best flavor. Homemade or low-sodium store-bought are both great options.
Green Chile Sauce: This is where the magic happens! I use Ol' Gringo brand because it's incredibly flavorful and made with hatch chiles, but any green chile sauce you love will work. Use hot, medium, or mild depending on your heat tolerance. Hatch chile sauce is a bonus!
Hominy: White or yellow hominy both work in this recipe.
Fresh Cilantro: Half a bunch goes into the soup to add flavor and the rest is perfect as a garnish.
Garnishes: Lime wedges, sliced radishes, shredded cabbage, and extra cilantro are what really take this dish over the top. I also like to add sliced avocado, tortilla chips, pickled onions, and crumbled queso fresco.

Step-by-Step Instructions

This hearty chicken posole comes together in just a few simple steps:

Cook the Chicken: In a large stockpot, bring the chicken broth to a boil. Add the chicken breasts and simmer until the chicken is fully cooked, about 15-20 minutes depending on the thickness of the chicken.
Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Use two forks to shred it into bite-sized pieces.
Build the Broth: Return the shredded chicken to the pot. Stir in the green chile sauce, hominy, and half of the chopped cilantro. Give it a good stir.
Simmer: Reduce the heat and simmer uncovered for about 20 minutes to let the flavors meld together.
Garnish & Serve: Ladle the posole into bowls and top with your choice of garnishes: extra cilantro, sliced radishes, shredded cabbage, and a squeeze of lime juice.

an array of toppings for chicken posole, including lime wedges, chopped radish, shredded green cabbage

Variations & Serving Suggestions

One of the best things about chicken posole is how easy it is to adapt to your tastes or what you have on hand. Here are some fun ways to switch things up:

Easy Variations

Use Chicken Thighs: Swap in boneless, skinless chicken thighs.
Add More Veggies: Toss in diced zucchini, carrots, or bell peppers during the simmer stage.
Tomato or Tomatillo Twist: Add a can of diced tomatoes or tomatillos to change the flavor a bit.
Bean or Corn Swap: No hominy? Try white beans or fresh or frozen corn instead.
Heat Level: Use hot, medium, or mild green chile sauce depending on your spice preference, or mix a little of each!

Serving Suggestions

Toppings Galore: Offer garnishes like shredded cabbage, sliced radishes, chopped onion, jalapeños (fresh or pickled), avocado, sour cream, or queso fresco.
Pair it with Tortillas: Serve with warm corn or flour tortillas on the side (with softened butter and a flaky sea salt).
Make It a Meal: Pair with a light Mexican salad, street corn, or refried beans for a complete dinner.

Top down view of a bowl of chicken posole soup with shredded chicken, hominy, and chopped cilantro in a green chile broth, surrounded by dishes of chopped cilantro, sliced radishes and whole radishes on a rustic wooden table.

Frequently Asked Questions

What is posole made of?
Traditional posole (or pozole) is a Mexican soup or stew made with hominy, meat (usually pork or chicken), and a flavorful broth made with chile sauce. Toppings like cabbage, radish, onion, and lime are common.

Is posole the same as pozole?
Yes! "Posole" and "pozole" refer to the same dish. "Pozole" is the traditional Spanish spelling, while "posole" is a more Americanized version.

Can I use canned chicken or rotisserie chicken?
Definitely. Rotisserie chicken is a great shortcut. Just shred and add it during the simmer stage to warm it through.

Does posole have to be spicy?
Not at all. The spice level depends on the type of green chile sauce you use. Opt for mild if you're spice-sensitive, or add a few dashes of hot sauce if you'd like some extra heat. If I'm making this for guests, I'll usually make it mild and offer bottles of hot sauce and jalapeños at the table.

Can I make chicken posole in advance?
Yes! Chicken posole tastes even better the next day. Store it in the fridge for up to 4-5 days or freeze it for up to 3 months.

What is hominy and where do I find it?
Hominy is dried corn that's been treated to remove the hull, resulting in a puffy, chewy texture. It's a staple in Mexican cooking and is available canned in most grocery stores, usually in the international or canned vegetable aisle.

Is chicken posole gluten-free?
Yes, this recipe is naturally gluten-free, assuming your chicken broth and green chile sauce are gluten-free certified. Always double check your labels.

If you're craving more comforting soups made with chicken, I've got a few favorites you'll want to keep on repeat. Start with an easy rotisserie chicken noodle soup for an easy shortcut to classic comfort food. For something a little different, creamy chicken mulligatawny soup is creamy with a curry-spiced flavor. If you want to stick with a Southwestern soup, this chicken tortilla soup with hatch chiles is loaded with flavor and perfect for topping with crispy tortilla strips and fresh avocado. And don't miss this chicken soup with egg and lemon, a creamy Greek-style soup that's absolutely incredible!

Chicken Posole

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This comforting Mexican stew is full of flavor thanks to a rich green chile broth, tender shredded chicken, and hearty hominy. It’s the kind of recipe that tastes like it simmered all day, but it actually comes together fast enough for a weeknight dinner.

Ingredients

8 cups (64 oz) chicken broth
3 large boneless, skinless chicken breasts
1 #10 can Hominy, drained and rinsed
60 oz of your favorite green chile sauce or 2 jars Ol’ Gringo Green Chile Sauce (Hot, Medium or Mild)
½ Bunch of Cilantro, chopped

Toppings

Cilantro, lime wedges, sliced radishes and shredded green cabbage

Instructions

Bring the chicken broth to a boil, then reduce the heat to keep it at a strong simmer. Add the chicken breasts and simmer until they're cooked through, about 15-20 minutes.
Remove the chicken from the broth and shred it into bite-sized pieces.
Add the Green Chile Sauce, shredded chicken, half of the cilantro and hominy to the chicken broth.
Simmer for another 20 minutes, then ladle into bowls and serve.
Garnish with more chopped cilantro, lime wedges, sliced radishes and shredded cabbage.

Recommended Products

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Ol’ Gringo Gourmet Green Chile Sauce

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 614mgCarbohydrates: 35gFiber: 5gSugar: 18gProtein: 25g

This data was provided and calculated by Nutritionix.

Baked Eggs Recipe in Tomato Chipotle Sauce

June 22, 2015 by Kristy Bernardo 28 Comments

This Baked Eggs Recipe in Tomato Chipotle Sauce is so simple and so good! Easy to freeze, too, then just toss in your skillet, crack the eggs and breakfast is done!

Baked Eggs Recipe in Tomato Chipotle Sauce - SO EASY!! The sauce is to die for and can be used in all types of dishes (over pasta,, for one)! Easy to freeze it, too, then just toss in your skillet, crack the eggs and breakfast is done! Can be made over a campfire, too!

Yesterday marked the first day of summer and I've got outdoor fun on the brain. We had storms here which got in the way of some camping plans, but since summer gives us so many opportunities to take off for a night or two on a whim, I'm not too disappointed.

My plan was to make this baked eggs recipe over our campfire but it worked just as well on my stove. This easy recipe is one that I make all the time and I foresee yet another excuse to road trip it to the lake next weekend!

I thought you might like to see a few pictures from our last road trip...we were trying to round up my parent's chickens so we could take off (car is packed and ready to go in the background)! Once we got on our way, we were able to do a little fishing and enjoy some of Northern VA's countryside, too.

Road Trip Collage and a Baked Eggs Recipe

Here's what I love so much about this baked eggs recipe. For starters, it looks a bit fancy and not at all like something you'd envision enjoying around a fire. But it is so tasty and easy that you'll want to be making it wherever you are!

I adore my cast iron skillet and use it all the time...especially for an easy breakfast like this one. And the sauce - the sauce! - is SO GOOD. It's the same one I use to simmer my porcupine meatballs and it could be used so many ways: over pasta, with goat cheese on a crostini, even mixed with ground beef for some killer tacos.

And, although it takes almost no time at all to throw together, it's easily freezable so you can pull it out for an easy breakfast anytime. When we go camping, I throw the frozen sauce in our cooler; it helps to keep things cold and it's fun to know that we have one breakfast (or even a dinner!) covered.

Another thing I love about this baked eggs recipe is that once the sauce is at a simmer, I can choose to add the eggs immediately if we're all ravenous or I can simply let it simmer awhile until we're ready. The flavors get better the longer it sits so I can be kicking back with the family while the sauce is doing its thing.

I made a double batch over the weekend so I have some waiting for a lazy breakfast or to save for my next road trip - and I am dying to get onto the open road! I was road tripping it in New Mexico last month (you'll be hearing all about that over the next few days; I have some killer recipes you'll love!) and I'll be hitting the road for the Outer Banks in North Carolina in just over a week.

There's just something freeing about being on a road trip and summer is one of my favorite times to do it. Just wait until I make this baked eggs recipe for everyone and they wonder how I made something so delicious so quickly! Keep my secret, would ya'?

More delicious breakfast recipes:

Raspberry Almond Flour Pancakes
The best Egg Casserole
Avocado Baked Eggs
Butter & Cream Poached Eggs (great for Keto!)

Baked Eggs Recipe in Tomato Chipotle Sauce

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 52 minutes

Total Time: 1 hour 2 minutes

This recipe is a riff on shakshouka, with the smoky flavor of chipotle at its forefront. It's a breakfast for the weekend as it takes some time to cook, but most of that is just simmering.

Ingredients

1 tablespoon extra-virgin olive oil
½ sweet onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 28- ounce can whole, peeled tomatoes
1-3 chipotle peppers from a can in adobo sauce, start with one, add more to taste
coarse salt & freshly ground black pepper, to taste
¼ cup chopped cilantro
5-6 large eggs
toasted bread, for dipping (don't skip this, it's a must!)

Instructions

Preheat a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about five minutes. Add garlic and ground cumin, cook another 2 minutes, stirring frequently (turn down heat if garlic starts to brown).
Place onion mixture along with tomatoes and peppers into a blender or food processor; blend until very smooth. Set aside.
Pour sauce into cast iron skillet; bring to a strong simmer then reduce heat to low. Simmer, stirring occasionally for 45 minutes (or less if you don't have the time). Create a small "well" and crack egg into sauce; repeat with remaining eggs. Cover skillet and simmer until eggs are cooked to your liking. Sprinkle with chopped cilantro.
Serve with a crusty bread and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 279mgSodium: 236mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 11g

This data was provided and calculated by Nutritionix.

Crispy Cauliflower Nachos with Buffalo Chicken & Corn

June 17, 2015 by Kristy Bernardo 34 Comments

These Buffalo Chicken Cauliflower Nachos are a lighter twist on a classic comfort food. Roasted cauliflower takes the place of tortilla chips, getting golden and crisp in the oven before being piled high with shredded rotisserie chicken, fresh corn, buffalo sauce, ranch dressing, blue cheese crumbles, and chopped green onions. It's the perfect mix of spicy, creamy, and crunchy but without the guilt. Serve it as a party appetizer, game day snack, or even a weeknight dinner!

Why You'll Love This Recipe

It's healthy comfort food: All the spicy, creamy nacho flavors you love, minus the chips!
It's an easy weeknight dinner: Using rotisserie chicken makes it fast, with minimal prep.
It's packed with veggies: Roasted cauliflower and fresh corn add nutrients and a great texture.
It's customizable: Add more toppings, swap out sauces, or make it vegetarian cauliflower nachos.
It's perfect for parties or meal prep: Serve it as an appetizer, a light meal, or prep the cauliflower ahead for quick assembly later.
It's naturally gluten-free: A great option for those avoiding gluten, with a keto-friendly version (just skip the corn).

Ingredients

For the Roasted Cauliflower:

1 head cauliflower, stem and leaves removed, cut into small florets
1 tablespoon olive oil
¼ cup grated Parmesan cheese

For the Nacho Toppings:

2 ears fresh corn, kernels removed (no need to cook!)
1 rotisserie chicken, shredded (or about 3 cups cooked chicken)
½ cup buffalo wing sauce, plus more for drizzling
¼ cup ranch dressing, plus more to taste
¼ cup chopped green onions
¼ cup crumbled blue cheese (optional but recommended)

Please don't skip the fresh corn! It adds a sweetness and crunch that really makes the dish.

Colorful sheet pan nachos made with roasted cauliflower, shredded rotisserie chicken, tangy buffalo sauce, ranch dressing, and fresh veggies.

How to Make Cauliflower Nachos

This recipe comes together easily with just a few steps, and roasting the cauliflower is the secret to big flavor.

Roast the Cauliflower: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss your cauliflower florets with olive oil, then spread them out in a single layer. Roast for 20 minutes, give them a toss, and roast for another 20 minutes or until the florets are golden brown and crispy around the edges. Don't worry if some bits get extra browned - they're the best part!
Sprinkle Parmesan over the cauliflower and return it to the oven for 5 more minutes. You could skip the parmesan although it does add a lot of flavor, so try it if you have some on hand.
Assemble the Cauliflower Nachos: Once the cauliflower is roasted, keep it on the baking sheet and start layering on the good stuff. Top with the fresh corn kernels, shredded chicken, and generous drizzles of buffalo wing sauce and ranch dressing. Sprinkle with chopped green onions and blue cheese crumbles if you're using them.
Serve it Hot: These are best served immediately while the cauliflower is still warm and slightly crisp. Add an extra drizzle of buffalo or ranch right before serving if you'd like, and dig in!

Variations

Vegetarian Version: Skip the chicken and double up on roasted cauliflower or add black beans or chickpeas for extra protein.
Spicy Barbecue Nachos: Swap the buffalo sauce for your favorite spicy barbecue sauce. Add some red onion and skip the blue cheese.
Loaded Veggie Nachos: Add sautéed bell peppers, onions, and mushrooms.
Cauliflower & Sweet Potato Combo: Roast diced sweet potatoes alongside the cauliflower for a sweet & savory flavor.
Greek Cauliflower Nachos: Skip the everything but the chicken, drizzle with tzatziki and top it with feta, olives, cucumbers, and chopped tomatoes.
Low Carb / Keto Version: Skip the corn and ranch dressing (or use a keto-friendly ranch).
Bacon Lover's Version: Add crispy chopped bacon along with the shredded chicken.
Dairy-Free: Use plant-based ranch and cheese alternatives or skip the cheese altogether.

Close-up of crispy roasted cauliflower topped with shredded chicken, drizzled buffalo and ranch sauce, sweet corn, and green onions.

Tips

Cut the cauliflower into small, even pieces: Smaller florets roast faster and develop more crispy, caramelized edges, which is key to a lot of flavor.
Use parchment paper: This helps the cauliflower brown without sticking and makes cleanup much easier.
Don't crowd the pan: Spread the cauliflower in a single layer with space between the florets. Overcrowding causes steaming instead of roasting.
Get that golden char: Let the cauliflower roast until you see some deep golden and slightly browned bits. Those crispy edges mimic the crunch of tortilla chips.
Warm your chicken: Using room-temperature or warm shredded rotisserie chicken will help it heat through when added to the hot cauliflower.
Add toppings just before serving: This way everything will stay fresh and crisp. Drizzle the sauces right before bringing the dish to the table.
Adjust the heat level: You can control the spice by using a mild or hot buffalo sauce, or go half-and-half (or serve it on the side) if you're serving a crowd and not sure about preferences.
Customize sauces: Not a fan of ranch? Try blue cheese dressing or yogurt mixed with adobo sauce.

Storage, Reheating & Make-Ahead Tips

Storage:

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For best results, store the roasted cauliflower, shredded chicken, and toppings (like sauces and cheese) separately if possible.

Reheating:

Oven: Spread leftover cauliflower nachos on a baking sheet and warm at 375ºF for 10-12 minutes until hot.

Air Fryer: Reheat at 375ºF for 4-6 minutes.

Microwaving: This is an easy option, but it'll soften the cauliflower and lose that nice roasted texture.

Make-Ahead Tips:

You can roast the cauliflower and shred the chicken up to 2 days in advance. Store them separately in the fridge.
Reheat the cauliflower in the oven just before serving, then assemble with your toppings and sauces.
You can also make the entire recipe ahead, refrigerate, and reheat it all together-just know the texture won't be quite as crisp, but the flavor will still be amazing!

Overhead view of cauliflower nachos layered with spicy buffalo chicken, creamy ranch, fresh corn, and green onion slices.

Frequently Asked Questions

Can I make this recipe vegetarian?

This is a really simple recipe to make vegetarian. Just omit the shredded chicken or swap it for a plant-based alternative like chickpeas or a store-bought vegan "chicken" substitute. You can also add extra veggies like sautéed mushrooms or black beans.

Are these cauliflower nachos keto-friendly?

Yes, but skip the corn to make them lower in carbs and more keto-aligned. The roasted cauliflower, chicken, buffalo sauce, and ranch are all keto-friendly ingredients.

Can I use frozen cauliflower instead of fresh?

Fresh is best for roasting since it browns better and holds its texture. If you only have frozen, thaw it first and pat it dry thoroughly before roasting. Expect a softer texture, but it will still taste great.

What's the best way to make this recipe dairy-free?

You can use dairy-free ranch dressing, omit the Parmesan and blue cheese, or substitute with your favorite vegan cheese. There are lots of great plant-based sauces and dressings available now.

How spicy are these cauliflower nachos?

It has a mild to medium heat level depending on the buffalo sauce you use. For more spice, add extra buffalo sauce or a few dashes of hot sauce. For less heat, reduce the buffalo sauce and add more ranch to cool things down.

Can I prep this ahead for a party?

Yep! Just roast the cauliflower and prep the toppings in advance, then reheat the cauliflower in the oven and assemble everything just before serving. It's a great make-ahead appetizer.

Can I turn this into a full meal?

Definitely! It's already protein-packed with chicken and cheese, but you can round it out with extras like avocado, black beans, or even serve it over a bed of greens to make it a hearty salad-style meal.

If you're as into creative nacho-style dishes as I am, don't miss these other fun and flavor-packed recipes! Try my blue cheese burger totchos that has all the savory goodness of a loaded burger piled onto crispy tater tots. If you're looking for something a little healthier, this lighter nacho recipe gives you that same satisfying crunch with better-for-you ingredients. I've also got a baked nachos tutorial that walks you through layering for the perfect bite every time. And don't miss these ultimate loaded fries! They're made with crispy fries instead of chips and topped with all the cheesy toppings you'd expect.

Buffalo Chicken Cauliflower Nachos

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Cauliflower Nachos are a healthier way to treat yourself. Perfect for dinner, a party appetizer or even a side dish. For keto, omit the corn.

Ingredients

For the Ranch Roasted Cauliflower

1 head cauliflower, stem and leaves discarded, cut into small florets
1 tablespoon extra-virgin olive oil
¼ cup grated Parmesan

For the Nachos

2 fresh ears corn, kernels removed and cobs discarded
shredded chicken, from one whole rotisserie chicken
½ cup buffalo wing sauce, plus extra for serving
¼ cup ranch dressing
¼ cup chopped green onions
¼ cup crumbled blue cheese (optional)

Instructions

Preheat oven to 400F.
Toss cauliflower florets with oil. Place the cauliflower in a single layer on a large baking sheet lined with parchment paper. Place it in the oven and roast it for 20 minutes. Toss the cauliflower, then roast 20 minutes more or until well-browned (it's okay if some of the very small pieces get very brown; those little bits are the best part)!
Sprinkle on the parmesan cheese and roast for 5 minutes more.
Top the cauliflower with fresh corn kernels (no need to cook them) and shredded chicken. Drizzle with buffalo sauce, ranch dressing, and green onions. Sprinkle on the crumbled blue cheese, if using.
Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 113mgSodium: 1405mgCarbohydrates: 19gNet Carbohydrates: 14gFiber: 5gSugar: 7gProtein: 37g

This data was provided and calculated by Nutritionix.

Better For You Broccoli Soup

May 21, 2015 by Kristy Bernardo 2 Comments

This Better For You Broccoli Soup is made with protein rich soy milk and lots of fresh, healthy broccoli. The best part is that it tastes amazing!

I have another delicious soup recipe for you! You've already seen my easy, cheesy roasted broccoli soup and hopefully have tried it by now. I love that recipe and it's a treat to enjoy, but the downside is that it's made with heavy cream and loads of cheese; a wonderful comfort food but certainly not as good for you as it could be.

This Better for You Broccoli Soup has loads of flavor but is rich in protein and good-for-you fresh broccoli. You know my trick to using tofu instead of cream in my soups, but this time I used soy milk in place of dairy milk and it is DELICIOUS.

Soy milk is rich in protein so I like to enjoy a bowl before I go running - it really helps keep me going (along with some good tunes, of course). You can also use regular dairy milk or even almond milk - all will be delicious!

Another reason this soup is better for you is that I used two entire large heads of broccoli to really up the vegetable serving ante. Simmer one head of broccoli florets with a few simple ingredients, puree it, season to taste then add another head of broccoli florets.

You'll have a flavorful, creamy broccoli soup (and you can stop there and enjoy it as is) with crisp-tender broccoli florets that will not only add even more health benefits but a wonderful texture, too. Feel free to add a bit of shredded parmesan or cheddar to it if you like - I won't tell!

Better For You Broccoli Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

A velvety, creamy soup with loads of broccoli!

Ingredients

2 Tablespoons extra-virgin olive oil, can use butter if preferred
1 large onion, chopped
2 large garlic cloves, minced
1 32 ounce container low-sodium chicken broth, 4 cups
2 large heads broccoli, florets removed, you can discard stems; about two pounds
2 cups milk, dairy, soy or almond all work well
coarse salt & freshly ground pepper, to taste
shredded parmesan or cheddar, for topping (optional)

Instructions

Heat olive oil in a soup pot over medium heat. Add chopped onion and sauté until soft and translucent, about five minutes. Add minced garlic and cook another minute or two. Add chicken broth and half of broccoli florets. Simmer, covered, at least 20 minutes and up to one hour.
Add the milk to the pot. Puree mixture with a hand blender or in batches in a high-powered regular blender. Season to taste with salt and pepper. Add remaining broccoli florets and simmer until crisp-tender, about another 15 minutes.
Serve soup as is or top with shredded parmesan or stir in a little shredded cheddar cheese, if desired.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 236mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 10g

This data was provided and calculated by Nutritionix.

More delicious soup recipes:

Wild Mushroom Brie Soup with Parmesan-Pepper Croutons
Chicken Tortilla Soup with Hatch Chiles
Lobster Bisque with Old Bay Oyster Crackers
Lentil Soup Recipe with Parmesan and Smoked Sausage

Lemon & Roasted Garlic Hummus Recipe

May 13, 2015 by Kristy Bernardo 7 Comments

This easy Lemon & Roasted Garlic Hummus Recipe will become your go-to hummus recipe. Perfect with chips, veggies or as a sandwich spread!

SO TASTY!! Lemon and Roasted Garlic Hummus Recipe

Hummus is no stranger to my kitchen. Especially in the spring and summer months, when fresh produce can be found just about everywhere, there always seems to be a batch ready for dipping in my fridge. It's one of the things my girls will eat without hesitation - and they'll eat it with the veggies, so it's a win-win. This Lemon and Roasted Garlic Hummus recipe is one of their favorites, so I tend to make this one most often.

Don't shy away from this roasted garlic hummus recipe because of the extra step of roasting the garlic, either. Yes, it takes an extra 45 minutes to get ready, but most of that is cooking time and roasting garlic is easy! I told you how to do it last summer and even gave you 25 ways to use it...so if you're not roasting it by now, what are you waiting for?? It's so good and it's fantastic paired with the lemon in this easy hummus recipe.

Also...if you have a Vitamix (or other high-powered blender), this is what it was made for. You can't get hummus this smooth and creamy at home, so if you've been on the fence about picking one up, now is the time.

I like to serve this lemon and garlic hummus recipe with some fresh, crunchy vegetables and pita chips. I love roasted asparagus with it, too, although I undercook it just a smidge so it still has plenty of crunch to it. This makes a killer sandwich spread, too (I'm making a roasted veggie sandwich with it tomorrow, can't wait)!

Although this Lemon and Roasted Garlic Hummus recipe is my current favorite, I've been playing around with a Black Bean Hummus recipe with roasted jalapeños...that one is thisclose to being perfected!! Talk about a killer sandwich spread - that's one you won't want to miss!

Lemon & Roasted Garlic Hummus Recipe

Yield: about 2 cups hummus

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 40 minutes

This smooth, creamy hummus takes just minutes of prep and is so much better than anything you can buy at the store.

Ingredients

1 head garlic
4-5 tablespoons extra-virgin olive oil, divided
2 cans garbanzo beans, drained and liquid reserved
juice of 1 large lemon
2-3 tablespoons tahini
coarse salt & freshly ground black pepper
feta cheese, for topping (optional)
assorted vegetables and pita chips, for serving

Instructions

Preheat oven to 400F.
Cut the top ½ inch from garlic bulb (straight across the top so you cut into just the tops of the cloves). Place garlic bulb in a ramekin, drizzle with olive oil and cover with foil. Roast for 30-40 minutes or until garlic is very soft and lightly browned. Remove from oven and allow to cool.
Squeeze garlic out of its skin and add to blender. Add garbanzo beans, a couple tablespoons olive oil, lemon juice and tahini. Pour in a small amount of reserved liquid from the beans, then pulse on high, adding more liquid as necessary until blender can run continuously. Blend until very smooth, adding additional liquid until you reach desired consistency. Season with kosher salt and freshly ground black pepper. Place in refrigerator to chill or serve immediately (flavors will continue to develop as it sits).
Put hummus in a serving dish and spread out with a spoon (no need to be perfectly smooth). Drizzle with a little olive oil, sprinkle on some feta cheese and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 128mgCarbohydrates: 23gFiber: 4gSugar: 7gProtein: 6g

This data was provided and calculated by Nutritionix.

Mexican Salad with Cilantro Jalapeño Pesto

May 8, 2015 by Kristy Bernardo 10 Comments

This Mexican Salad with Cilantro Jalapeño Pesto is healthy and you won't believe the amazing flavor of the pesto!

Here we are, at my final post for the #ReclaimTheKitchen campaign, something that was much more fun to work on that I could have imagined. It really got me thinking about not only what I'm cooking, but why I take the time to cook it.

It was a treat for me to reflect on the memories and events that brought me to my cooking life today.

I told you about my dad and how he was raised very poor in a small town in Northern Minnesota. I shared the special memories I have when my mom and I would share Oyster Stew, just the two of us.

I still find it fascinating that in 1900 we ate 98% of our meals in our homes and today it's less than 50%! Of course, we change with the times and cooking must change right along with it.

Still, just as we lament over the loss of "real" human interaction due to iPhones and social media, I can't help but think that we've also lost those precious few minutes we could be sharing at the family dinner table.

I heard from quite a few of you who shared your own thoughts and memories on the topic.

Amy from Very Culinary said, "I have super fond memories of helping my mom make egg rolls and potstickers from scratch. It was like an assembly line and I would help her all day. Only me, not my sister."

Des from Life's Ambrosia shared this tip: "I love the idea of reclaiming the kitchen and I love this post. We always have dinner around the kitchen table. I think it is super important. And I too like to cook things that will work for multiple meals. My favorite thing is pulled pork. I take an inexpensive cut of meat and make 3 - 4 meals out of it. It makes it so we can enjoy home-cooked meals at home and it's a lot easier on me with two little ones running around."

As you know, I'm a big fan of roasting two chickens or a big cut of meat and using it for several meals. I don't personally use a slow cooker, but I'm a believer in them nonetheless. Throw a roast in on your way out the door with some potatoes and carrots - dinner is done! Then use what's left for tacos, put it on pizza or mix it in with scrambled eggs and have Breakfast For Dinner! And we do eat out; we like to choose one night that's our time to get out of the house and enjoy it. It's usually on a weekend, but occasionally I'll just surprise everyone for the fun of it. Making it a special thing works for us; that way we all look forward to it and we tend to talk and enjoy it more. Eating out is fun, I just know that for me personally, cooking brings a joy and togetherness that I can't find in a restaurant. Nothing, absolutely nothing, is better than my girls wandering into the kitchen and asking "What is that?" and showing them a vegetable or ingredient they've never seen before. Or explaining to them why I cut an onion a certain way for soups and another way for enchiladas. Cooking is not only fun but it's interesting and there's a science behind it that is really fun to share!

I'm so glad I was able to share a few of these special memories with you and I was thrilled to hear some of your favorite memories and traditions, too! Let's teach our kids the "how" of cooking and, more importantly, let's show them the "why". If it's important to us now, it will be important to them later. Happy Cooking!

Mexican Salad with Cilantro Jalapeño Pesto

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

This Mexican Salad with Cilantro Jalapeño Pesto is healthy and you won’t believe the amazing flavor of the pesto!

Ingredients

For Pesto:

5 garlic cloves
1 bunch cilantro, about 4-5 cups, more or less to taste; use the stems, too!
5 jalapeños, roasted
1 cup pine nuts
juice of 1 lime
½ cup parmesan cheese
½ - 1 cup extra virgin olive oil
kosher salt & freshly ground black pepper, to taste

For Salad:

1 head romaine lettuce, chopped
1 red bell pepper, sliced or chopped
1 - 2 cucumbers, sliced or chopped
2-3 ears fresh corn, kernels removed (no need to cook)
1 pint cherry tomatoes, sliced if preferred
optional: black beans and avocado

Instructions

Make the pesto:

Place all ingredients in a high-powered blender (I adore my Vitamix) and blend until very smooth. Use immediately or refrigerate until ready to serve (the flavors will develop if you allow it time to sit awhile). NOTE: Pesto can be frozen! Double the recipe so you'll have some for another dinner - it goes really well with EVERYTHING - even on baked potatoes!)

Assemble the salad:

Chop the veggie sand lettuce and remove corn kernels
Place salad ingredients in a large bowl. If no leftovers are anticipated, toss the pesto with the salad and serve. Alternatively, divide salad between bowls and add pesto as needed.

Notes

To roast the jalapeños, pop them under the broiler until they're blackened in spots; no need to peel after, just slice off the stem once roasted and you're good to go.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 790Total Fat: 63gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 11mgSodium: 329mgCarbohydrates: 50gFiber: 16gSugar: 12gProtein: 19g

This data was provided and calculated by Nutritionix.

Prosciutto Wrapped Asparagus

April 17, 2015 by Kristy Bernardo 11 Comments

Prosciutto Wrapped Asparagus is incredibly simple to throw together and perfect in the oven or on the grill!

You all know how much I adore simple recipes that pack a ton of flavor with minimal effort. Enter Prosciutto Wrapped Asparagus.

It just might be the perfect appetizer. And side dish. And snack!

It's just two ingredients - prosciutto and asparagus - plus a tiny amount of olive oil, salt and freshly-ground black pepper. Prosciutto can be on the pricey side but the good news is that you don't need much to wrap each spear; I slice it lengthwise into quarters or thirds, depending on how wide each slice is. You don't want the prosciutto to overlap because the thinner it is, the crispier it will get.

And crispy prosciutto is even better than rainbows and lollipops combined.

So slice it into strips, wrap it thin (so it just barely overlaps) and you not only won't need as much prosciutto, it'll actually taste better, too.

I've been making Prosciutto Wrapped Asparagus for so long now that I've pretty much got it down to a science. In the summer, I'll toss it on the grill. When it's not grilling season, I'll use my oven.

I used to put it on a baking sheet and roast it the same way I make simple roasted asparagus. The problem is similar to when you cook bacon this way: it gets too greasy and the bottom doesn't crisp. So I started using a broiler pan to roast it, which was better but still didn't make my Prosciutto Wrapped Asparagus as crispy as I like it; the asparagus would cook to the perfect crisp-tender texture before the prosciutto was cooked enough.

Last spring, before the weather was warm enough to drag the grill out for the season, I decided to try broiling it. Bingo! That worked like a charm. The trick is to keep watch after about 5 minutes to make sure you catch it just at the right time. It usually takes about 7 minutes before it's perfectly cooked, but be sure to watch carefully as the thickness of your spears will affect cooking time. I like to give the pan a good shake halfway through cooking, too, so it's crispy all around!

One final tip: this is an easy dish because it still tastes great at room temperature. But allow the cooked spears to rest for a minute on paper towels to soak up any grease before transferring them to your serving plate. You'll have perfectly crispy Prosciutto Wrapped Asparagus in no time!

Prosciutto Wrapped Asparagus

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Prosciutto buying tip: I've found that it's much cheaper to have your prosciutto sliced very thinly at the deli counter than to purchase an already prepared package. In my area, I'll typically get twice the amount of prosciutto this way!

Ingredients

1 pound fresh asparagus, washed and ends trimmed
½ pound prosciutto, sliced into strips lengthwise (about an inch wide per strip)
extra-virgin olive oil
coarse salt and freshly ground black pepper

Instructions

Preheat broiler to high.
Wrap each asparagus spear with a thin slice of prosciutto, barely overlapping ends until it's covered down to the cut end (leave the tip exposed). Place wrapped spears on a baking sheet, leaving a small amount of space between each one (so the sides crisp, not just the top). You may need two baking sheets or to broil in two batches, if necessary.
Place under broiler and cook spears for 6-8 minutes, shaking pan to turn spears halfway through cooking. Remove from oven, allow to rest for about a minute on paper towels, then transfer to a serving tray.
To grill: Place wrapped spears on hot grill and cook until prosciutto is crispy and asparagus is just cooked through to a crisp-tender texture (about the same cooking time as broiling).

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 1079mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 12g

This data was provided and calculated by Nutritionix.

Twice Baked Potatoes Recipe

March 18, 2015 by Kristy Bernardo 34 Comments

You're going to want to make this Twice Baked Potatoes Recipe every week. They're delicious reheated so be sure to make extra!

I almost didn't even post this Twice Baked Potatoes recipe. Not because it's not delicious, nor because it's not a dish that almost everyone loves. But it's one of those recipes I assume everyone already has and some people don't even need to follow a recipe. You know those people: the ones who can throw just about anything together without even once cracking open a cookbook or visiting a food blog. Still...I adore twice baked potatoes and decided that if even one person out there needs a good twice baked potatoes recipe, then posting it will be worth it.

All you really need for a killer twice baked potato are a few russets, some sour cream, butter, salt & pepper, then top with cheese, crispy bacon and either chives or green onions. I'm partial to chives but either will work just fine. I also add some softened cream cheese to make mine extra creamy - these are quite an indulgent treat!

This twice baked potato recipe can also be made ahead of time, brought to room temperature then baked when you're ready. I made these last week to go with my oven baked ribs then made them again when I had friends over for dinner a couple of nights ago and we served this Prime Rib (I ate the last of the prime rib last night, in bed, watching True Detective...tmi? Perhaps...but it was one of life's fabulous guilty pleasures)! Sadly, my twice baked potatoes had already disappeared. They go fast, I'm telling you. So make extra if you need to; they reheat wonderfully and make a great quick lunch after the big dinner has passed.

Twice Baked Potatoes Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Perfect for the big game or an indulgent side dish. You're gonna love 'em!

Ingredients

4 large russet potatoes
2 tablespoons canola or vegetable oil
4 ounces softened cream cheese
¼ cup softened butter
1 cup sour cream
½ cup milk
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese, divided
½ pound bacon, cooked until crisp then crumbled
⅓ cup chopped green onions or chives

Instructions

Preheat oven to 375F. Remove butter and cream cheese from refrigerator to allow to come to room temperature while potatoes bake.
Prick each potato a few times each with a fork. Rub the outside of each potato with a small amount of oil. Place potatoes directly on oven rack and bake until soft when pressed, about an hour or so. Remove from oven and cool until you can comfortably hold them in your hands.
Place cream cheese and butter into mixing bowl. Slice each potato in half lengthwise then gently scoop out the potato into the bowl, leaving a thin potato shell (place shells on baking sheet as you go). (I put the cream cheese and butter in first so that if it's not softened enough, the heat from the hot potatoes will soften it while scooping it into the bowl). Add sour cream, milk, salt and pepper to taste, mixing together until smooth and creamy.
Scoop the mixture back into the potato shells. Top with cheese and bacon crumbles. Bake until cheese is melted and potatoes are heated through, about 15-20 minutes. Garnish with chopped green onions or chives and serve immediately.

Nutrition Information:

Amount Per Serving: Calories: 910Saturated Fat: 39gCholesterol: 161mgSodium: 1395mgCarbohydrates: 44gFiber: 3gSugar: 5gProtein: 22g

The BEST Ranch Oyster Crackers (5-Ingredient Snack)!

February 18, 2015 by Kristy Bernardo 61 Comments

These Ranch Oyster Crackers are dangerously addictive in the best way possible! They're the kind of snack you make and somehow polish them off by the next day. My mom's made them for years, and it's rare to leave her house without a container of them being tucked into my bag. Eat them straight from the bowl, use them to top a warm bowl of soup, or add them to a party snack mix, but they won't last long!

This recipe has been passed down in our family for years, and it's one of those nostalgic snacks that everyone seems to remember from childhood potlucks and holiday gatherings. The beauty of homemade seasoned crackers like these is that they're incredibly easy to throw together with just a few pantry staples. Oil, ranch seasoning mix, garlic, dill, and a couple bags of oyster crackers is all you need.

If you've never tried making your own, you're in for a treat. And if you have, well, it's time to bring them back into your snack plan!

What Are Ranch Oyster Crackers?

Ranch oyster crackers are a simple, savory snack made by tossing plain oyster crackers with a flavorful mix of ranch seasoning, oil, herbs, and spices, then baking them until they're perfectly crispy. They're wildly popular for snacking, especially during the holidays or as a party snack. They're quick to make, easy to customize, and definitely easy to eat! They're also easy on the wallet, which is always a good thing.

Ingredients You'll Need

Just a handful of pantry staples come together to create these easy and irresistible Ranch Oyster Crackers:

Oyster Crackers (2 bags, about 16 oz total): These small, round crackers are bite-sized with a light, crisp texture. They're ideal for absorbing all that savory ranch flavor without getting soggy.
Vegetable or Canola Oil (1 cup): Oil helps the seasoning stick and gives the crackers that perfect golden crisp when baked. Canola, vegetable, or avocado oil all work well.
Ranch Dressing Mix (1 oz packet): Ranch seasoning adds incredible flavor with little effort. You can use store-bought or homemade dry ranch mix.
Garlic Salt or Garlic Powder (½ teaspoon): Garlic salt gives a punch of flavor and a salty kick. Use garlic powder if you're watching sodium.
Dried Dill (½ teaspoon): A little dill adds brightness and rounds out the flavors.
Optional Add-ins: Feel free to customize with cayenne pepper, a DIY lemon pepper spice blend, or even parmesan cheese (see variations below!).

Step-by-Step Instructions

Making these seasoned Ranch Oyster Crackers is quick and easy! Here's how to do it:

Preheat the oven: Preheat your oven to 200°F. A low and slow bake helps the oil and seasoning absorb into the crackers without burning.
Make the seasoning mixture: In a large mixing bowl or measuring cup, whisk together the oil, dry ranch dressing mix, garlic salt (or garlic powder), and dried dill. Whisk until the mixture is well combined and the seasonings are evenly distributed in the oil.
Toss with crackers: Place the oyster crackers into a large mixing bowl. Pour the seasoned oil mixture over the crackers, then toss them gently but thoroughly until all the crackers are coated.
Bake until crisp: Spread the coated crackers in an even layer on a large baking sheet (or two if needed for space). Bake at 200°F for 15 minutes, then stir and bake for another 15 minutes. Stirring halfway through will prevent soggy spots and make sure they all crisp evenly.
Cool and store: Remove the crackers from the oven and let them cool completely on the baking sheet. Once they're completely cool, store them in an airtight container at room temperature for up to 2 weeks.

Vintage handwritten recipe card for ranch oyster crackers with oil, ranch dressing mix, garlic salt, and dill weed, labeled "mom" in the corner. — My mom's recipe card. I don't think there's anything more special. ❤️

Flavor Variations

One of the best things about Ranch Oyster Crackers is how easy they are to customize. If you like a little heat, extra cheese, or even a completely different flavor, there's a version for everyone. Here are some of our favorite ways to switch things up:

Spicy Ranch Oyster Crackers: Add ½ teaspoon cayenne pepper or red pepper flakes to the seasoning mix. You can also use Spicy Ranch seasoning mix if you find it in stores.
Cheesy Ranch Crackers: After baking for 15 minutes, remove from the oven and sprinkle with ¼ cup grated Parmesan cheese. Return to the oven and bake for the remaining 15 minutes.
Italian-Style Oyster Crackers: Replace the ranch seasoning with Italian dressing mix. Add a pinch of crushed rosemary, oregano, or basil for even more flavor.
Taco-Seasoned Crackers: Swap the ranch mix for taco seasoning. They're great served as a crunchy topping for hearty beanless beef chili or easy tortilla soup with chicken!
Buffalo Ranch Crackers: Use half ranch mix and half buffalo seasoning or toss in a splash of Frank's RedHot powder.
Old Bay Crackers: Replace the ranch with Old Bay seasoning for a seafood-friendly flavor that's perfect with clam chowder or lobster bisque. This version is especially popular on the East Coast and pairs beautifully with creamy soups.

How to Store

Let the crackers cool completely after baking so they don't lose their crispy texture.
Store them in an airtight container or resealable bag at room temperature.
They'll stay fresh and crunchy for up to 10-14 days (though they rarely last that long!).

Can You Make Them Ahead?

Ranch Oyster Crackers are a great make-ahead recipe:

Make a double or triple batch for parties or gifting. I'm not kidding when I say that my mom always sends everyone home with a big bag, and we all look forward to it!
Perfect for easy prep before the holidays, road trips, or tailgates.
The flavors get even better after a day or two, once the seasoning fully absorbs into the crackers.

Top-down view of seasoned ranch oyster crackers in a white ceramic bowl with blue trim, resting on a wooden table.

Frequently Asked Questions

Can I use homemade ranch seasoning instead of a packet?

A homemade ranch mix works great. Just be sure it includes ingredients like dried dill, garlic powder, onion powder, parsley, and dried buttermilk.

Are Ranch Oyster Crackers gluten-free?

Not by default as most oyster crackers contain wheat. To make this recipe gluten-free, use certified gluten-free oyster crackers and double-check your ranch seasoning mix for hidden gluten.

Can I use a different type of oil?

You can, but be sure to use a neutral-flavored oil. Vegetable oil, canola oil, or avocado oil are all good choices. Olive oil works too, but it may slightly alter the flavor.

Can I air fry Ranch Oyster Crackers?

Yes, with a few adjustments. Toss the crackers in the oil and seasoning mixture, then air fry in batches at 300°F for 6-8 minutes, shaking halfway through. Watch them closely to make sure they don't get too browned.

Can I double or halve the recipe?

This recipe is very flexible and you can easily halve it for a smaller batch or double it. Just be sure to use multiple baking sheets if you double or triple it.

How can I make these less salty?

Use garlic powder instead of garlic salt and choose a low-sodium ranch mix. You can also cut back slightly on the ranch seasoning or use a DIY version with reduced salt.

Ranch Oyster Crackers

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This recipe has been passed down and makes the best ranch oyster crackers! Serve them as a snack or to top a bowl of warm soup.

Ingredients

1 cup vegetable or canola oil
1 1-oz package dry ranch dressing mix
½ teaspoon garlic salt, or garlic powder if you prefer less salt
½ teaspoon dried dill
2 bags oyster crackers, about 16 ounces each

Instructions

Preheat the oven to 200F.
Whisk together the oil, ranch dressing, garlic salt or powder and dried dill. In a large bowl, toss well with oyster crackers. Spread the crackers onto a large baking sheet and place in oven.
Bake for 15 minutes, stir, then bake another 15 minutes and remove them from oven. Allow them to cool then enjoy! Store in a sealed container for up to 2 weeks.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 659mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 5g

This data was provided and calculated by Nutritionix.

Thick and Beefy Beanless Chili Recipe

January 29, 2015 by Kristy Bernardo 47 Comments

This easy beanless chili takes very little prep yet turns out an amazingly delicious chili. Three kinds of chili powder is the secret to its deep, rich flavor!

This "no beans allowed" chili recipe just might be my favorite chili to date. Loads of beef (a whopping four pounds!) in a flavorful sauce chock full of fire-roasted diced tomatoes, onions and poblano peppers. Less than ten ingredients but it packs a flavor punch!

a big pot of hearty beanless chili ready for serving

Chili always makes me think of my Dad (it's his favorite food). I love chili, too, but I can be particular about it. My chili has to have a lot of meat and although I do like beans in my chili, I prefer beanless chili with loads of tomatoey goodness, and when fall first arrives and I'm craving those flavors, I like to make a batch of turkey lentil chili with butternut squash.

My beanless chili recipe is based on a Midwestern-style chili, which makes sense since that's where I was born and raised. But I've added three different chili powders which gives it such a wonderful flavor. To make up for the lack of beans, I increased the amount of beef and it is SO good!

To serve this beanless chili, you'll want to have some warm buttermilk cornbread or make a batch of sweet corn cake. The sweet bread is such a nice contrast to the flavorful chili, and I like to spoon some of the corn cake right on top of the chili.

What You'll Need

There really aren't many ingredients for this easy chili recipe, but each one was selected for good reason. You'll love how much flavor it has with so few ingredients!

Ground beef: Four pounds might seem like a lot, but it's a perfect amount for a hearty bowl of chili! Any ground beef blend can be used but I prefer 85/15 (15% fat). Ground chicken or turkey can also be substituted, if you prefer, but I would suggest ground dark meat. Ground turkey or chicken is not quite the same as ground beef but it's still delicious.
Sweet onion: Chop a large one, it adds a lot of flavor.
Poblano peppers: I'm personally not a huge fan of green bell peppers, but I adore poblanos, and they're perfect in chili. You could easily substitute these with green, red, orange, or yellow bell peppers (or add a chopped bell pepper in addition to the poblanos).
Chili powder: We're making chili, so a hefty dose of chili powder is what gives it that chili flavor.
Chipotle chili powder: This adds a subtle smokiness that is soooo good in chili.
Ancho chili powder: This pairs well with the poblano peppers and a third chili powder gives a nice depth of flavor.
Cumin: A little more smokiness and goes well with the three chili powders.
Tomato sauce: Use your favorite brand or check out this list of the best brands.
Fire-roasted diced tomatoes: Regular will work if you can't find fire-roasted.
Salt & freshly ground black pepper: Season, season, season your chili!! Start with a teaspoon and add more to taste.

a closeup of beanless chili showing the ground beef and peppers

Instructions

It really couldn't be simpler to make this easy beanless chili. Here are the steps to make it:

As I always preach: mise en place is always first, no matter the recipe (it really does make things so much easier)! So gather all of your ingredients before you even think about turning on the stove. Then chop your onion and peppers, open the cans (set them aside so you don't accidentally knock them over when you're cooking), and basically get the prep completely done before you start.
First, you'll cook the ground beef in a large pot or dutch oven until almost no pink remains. Drain off most of the fat (all but about a tablespoon), then add the onions and poblano peppers. Cook those for a few minutes just to soften them up. Add all the spices, cook another two minutes or so, stirring frequently. (Note: adding your spices when you're sauteeing the aromatics helps to bring out their flavor, especially if your spices have been sitting in the pantry for too long.)
Add the tomato sauce and the diced tomatoes, stirring it well. Bring it to a boil then reduce heat and simmer, mostly covered with just a small amount of space for heat to escape, for at least another hour (and up to two or three if you've got the time). SEASON TO TASTE (be sure to add enough salt until the flavors really pop)!
Top with sour cream, shredded cheese, diced poblano and/or jalapenos, chopped green onion and anything else you prefer!

Note: You can easily make this in the slow cooker! Follow the recipe through step 1, then transfer everything to a crockpot and cook it on low for 8 hours or on high for 4-6 hours.

a bowl of chili without beans on a white towel next to small dishes of extra shredded cheese, chopped green onion, and sour cream

Tips

Give the chili lots of time to simmer so the flavors have time to develop. It's also one of those recipes that's even better the next day, so it's a great make-ahead recipe.
Brown the meat well! I always think of the late Anne Burrell whenever I preach this point, and I quote: "Brown food tastes good". And it's true: browning your food (meats especially), adds another layer of flavor to any recipe.
Toast the spices: Give the spices a good minute few minutes in the hot pan before adding the liquids. Any small step you can take to bring even more flavor to your dish adds up!
Make it your own: This is a no-bean chili, but you could certainly add some if you prefer. Black beans would be great but kidney are more traditionally used in chili. A can of drained corn would be delicious, too!
Adjust the heat level: This is a pretty mild chili, but you could add a chopped chipotle pepper from a can of adobo sauce, then add more of the adobo sauce as you go if you decide you'd like it to have even more heat. A minced jalapeño or two would also be delicious (add it with the onions), or just serve a small dish of them at the table.

Looking for more hearty soup or stew recipes? Try these:

Thick and Beefy Beanless Chili

Yield: 8-10 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This is a fairly mild chili. Feel free to add jalapenos along with the onions and poblanos, some hot sauce or some chopped chipotles in adobo sauce. All would be delicious and add some good, hot spice!

Ingredients

4 pounds ground beef
1 large sweet onion, chopped
2 medium poblano peppers, chopped
3 tablespoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon ancho chili powder
1 ½ teaspoons ground cumin
2 14-ounce cans tomato sauce
3 14-ounce cans fire-roasted diced tomatoes, do not drain
kosher salt & freshly ground black pepper (season it well!)

Instructions

Stovetop Chili

In a large pot or dutch oven, cook the ground beef over medium heat until almost no pink remains. Drain off all but about a tablespoon of the fat. Add the chopped onions and poblano peppers and cook another 2-3 minutes, stirring often. Add the spices and cook another two minutes or so, stirring often.
Add the tomato sauce and diced tomatoes, stirring it well. Bring it to a boil, then reduce the heat and simmer it mostly covered with just a small amount of space for heat to escape, for at least another hour (and up to two or three if you've got the time). SEASON TO TASTE (be sure to add enough salt until the flavors really pop)!
Top with sour cream, shredded cheese, diced poblano and/or jalapenos, chopped green onion and anything else you prefer!

Notes

Ground turkey or chicken can be substituted, if you prefer.

To make this in a crockpot, follow the recipe through step 1, then transfer everything to a slow cooker. Cook on low for 8 hours or for 4-6 hours on high.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 556Total Fat: 33gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 161mgSodium: 826mgCarbohydrates: 13gFiber: 5gSugar: 8gProtein: 52g

This data was provided and calculated by Nutritionix.

Candy Apple Snickers Salad

January 27, 2015 by Kristy Bernardo 40 Comments

Candy Apple Snickers Salad has just FIVE ingredients! It's an easy, quick dessert to throw together and can be tailored to your tastes.

I just scarfed down that entire serving of Candy Apple Snickers Salad. I might have been too embarrassed to admit it except that it was sooo good; plus, it has apples in it so it could almost be called breakfast. Why do you think I called it a "salad"? That's right...so I can eat some for lunch, too 🙂

Candy Apple Snickers Salad - a crazy good 5-ingredient dessert!

Why You'll love this Snickers Salad

Easy to Make - This Snickers Salad recipe is so easy to make and has just five ingredients. It's much easier to make than candy apples, too, not to mention it's easier and tastier to eat.

Tastes Amazing - It tastes a sort of like a candy apple but with whipped cream and chocolate thrown in. The texture from the Snickers with the crunchy apple, sweet and salty caramel, and the smooth whipped cream is heavenly!

Versatile - This is one of those "just throw it all together" recipes, using more or less of certain ingredients as you like. Sometimes more apple is nice so you're still being "good" while other times loading up on the chocolate and caramel seems more the way to go. You can also swap out the Snickers for your favorite candy bar such as Butterfinger or Twix. Snickers Salad is easily adaptable so just go with what you like best; you're sure to hit the mark with this one.

Apple Snicker Salad Ingredients

Granny smith apples: These apples are perfectly firm, hold up with other toppings and add just the right amount of tartness.
Snickers candy bars: The star of the show!
Sugar or Truvia Baking Blend: I have made this with both sugar also used Truvia Baking Blend in place of sugar to cut down even more on calories; try it out if you're looking to do that, too!
Heavy whipping cream: The sugar and whipping cream create whipped cream. You can use store bought too.
Salted caramel sauce: Use store bought or homemade caramel sauce.

How to Make Candy Apple Snickers Salad

To create this amazing Snickers Salad, start by whipping cream and sugar (or Truvia) until stiff peaks form, resulting in a light and airy texture. In a serving dish or individual dishes, layer the freshly whipped cream with crisp apple slices and chunks of Snickers. Then drizzle with salted caramel sauce and garnish with a few snickers pieces.

Candy Apple Snickers Salad Recipe

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

Candy Apple Snickers Salad has just FIVE ingredients! It's an easy, quick dessert to throw together and can be tailored to your tastes.

Ingredients

2 granny smith apples, chopped
4 Snickers candy bars, chopped
2 cups heavy whipping cream
1 tablespoon ¼ cup sugar or Truvia Baking Blend
Salted caramel sauce, for drizzling (homemade or store-bought)

Instructions

Whip cream and sugar (or Truvia) just until stiff peaks form.
Layer whipped cream, apples and snickers in a serving dish (or use individual dishes as shown). Save a few Snickers for garnish.
Drizzle with salted caramel sauce and serve.

Thousand Island Dressing with Sriracha

December 29, 2014 by Kristy Bernardo 4 Comments

This Spicy Sriracha Thousand Island Dressing is perfect for a salad or even better on a Reuben Sandwich.

I am really not a fan of Thousand Island Dressing.

Which is probably a strange statement to make considering I'm posting a recipe for just that. I don't dislike it, it's just not one of my more favorite salad dressings. But what is a good Reuben Sandwich without some homemade Thousand Island Dressing?

So I made my own version and spiced things up a bit. I used Sriracha hot sauce but you could really use almost any hot sauce that you like. The Sriracha flavor does go nicely with the pickles and onion, though, and makes this Thousand Island Dressing something that I almost love on its own. It's fantastic on this Reuben sandwich (or on a Rachel, whichever your prefer) and I'm sure you can think of any number of other uses for it (it's a great dip for veggies). Although I'm a mayo girl, I know many people who love to slather it on their burgers, too. And if you're serving shrimp cocktail, try serving Thousand Island Dressing in addition to your cocktail sauce; it's delish!

Thousand Island Dressing with Sriracha

Yield: 12 servings

Prep Time: 5 minutes

Total Time: 5 minutes

A spicy version of the classic Thousand Island dressing.

Ingredients

¾ cup mayonnaise
¼ cup chili sauce
1 tablespoon sriracha sauce, start with less and add more if you like
2 tablespoons finely minced onion
2 teaspoons dill pickle relish
1 garlic clove, minced
kosher salt & freshly ground black pepper, to taste

Instructions

Mix all ingredients together and stir to blend well. Chill for at least one hour before serving. Keep refrigerated.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 229mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

This data was provided and calculated by Nutritionix.

Reuben Sandwiches with Spicy Sriracha Thousand Island

December 29, 2014 by Kristy Bernardo 20 Comments

The Reuben Sandwich, made even better with a Spicy Sriracha Thousand Island dressing. Can be served as Mini Reubens, too!

Oh, you Reuben Sandwich, you. Always enticing me on every menu, convincing me that you're the better choice than that salad I should be ordering.

Although my Reuben sandwich is really part Reuben, part Rachel. A Rachel sandwich is just like a Reuben but uses pastrami in place of corned beef and coleslaw for the sauerkraut. I like to use pastrami and sauerkraut, making my version more of a...Reubel? A Raben? How about I just call it Awesome 🙂

I spied some cocktail Rye bread at The Fresh Market the other day and snatched it up. I don't make sandwiches at home very often but I just can't resist tiny slices of bread topped with pastrami, kraut, and swiss...not to mention a spicy Thousand Island! I made a homemade dressing and just spiced it up with Sriracha. I did skip adding the finely diced egg to my dressing, I just couldn't be bothered this time (that's a common addition to Thousand Island dressing). Don't skip the dill pickle relish, though...it's a must.

These little beauties are always so quick to go at holiday parties (I'm usually the one who can't walk away from the tray). I love serving them because 1, everyone loves them, 2, it's easy to churn out a lot of them at once and 3, they're more of a "meal" type appetizer and I don't like anyone leaving my house without a full stomach! They're also delicious at room temperature so there's no need to stress out if they do sit for a short time.

I didn't put amounts in this Reuben Sandwich recipe because people seem to be very particular about their Reubens...I like mine with a lot of kraut while others like to pile on the meat and cheese. I typically buy a pound of meat (I usually choose pastrami), a small bag of Boar's Head sauerkraut (and still usually have extra) and a pound of baby swiss at the deli counter plus one package of cocktail rye bread (or a loaf of regular rye if I'm not making the Mini Reubens). Adjust the amounts according to how you like to make your Reuben Sandwich!

Reuben Sandwich with Spicy Sriracha Thousand Island

Yield: 0

Ingredients

4 slices rye bread
¼ lb good-quality Pastrami or Corned Beef, from your local deli
½ cup sauerkraut, homemade or the Boar's Head brand is good
2 slices Swiss cheese
Thousand Island Dressing
Butter, softened

Instructions

Butter one side of rye bread then spread the other side with Sriracha Thousand Island Dressing. Top with pastrami, sauerkraut and swiss cheese. Top with another buttered piece of rye bread then grill until browned on both sides and cheese is melted.
For Mini-Reubens: Preheat broiler on low and place empty sheet pan in oven to preheat. Lightly butter one side of rye bread. Carefully remove hot pan from oven and place rye bread, buttered side down, onto pan. Top with dressing then pastrami, sauerkraut and swiss cheese. Broil until cheese is melted, about 5-8 minutes. Serve immediately (although they still taste delicious at room temperature).

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 527Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 125mgSodium: 1837mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 32g

This data was provided and calculated by Nutritionix.

Bacon Wrapped Dates

December 18, 2014 by Kristy Bernardo 8 Comments

Bacon-Wrapped Dates are not only easy but will fly off the tray at any party. A fantastic holiday appetizer or great football food!

Bacon-wrapped dates with blue cheese on a plate

These little Bacon-Wrapped Dates are the most fantastic one-bite appetizer this side of delicious.

Two bites, really. Which only makes them more awesome.

Bacon-wrapped dates with blue cheese on a brown plate

You've probably tried Bacon Wrapped Dates at one party or another in your lifetime. Possibly even made them yourself. But, if you haven't, do yourself a favor and give them a try. Unless, of course, you're not into easy, elegant appetizers that also happen to be wrapped in bacon.

What makes Bacon Wrapped Dates so great for a party?

Closeup of a bacon-wrapped date with blue cheese on a brown plate

They can be made in advance. Fill a few trays then toss them in the oven throughout the party for a steady stream of hot appetizers.
They're great hot but are still fantastic at room temperature.
For a "fussy" type appetizer, they're actually quite simple and fast to prepare.
They're upscale enough to fit in at an elegant cocktail party yet even football fans will gobble them up at a Superbowl party. Try wrapping them in pancetta to make them even fancier!
Only three ingredients. Huzzah!!
They're wrapped in bacon.
They're wrapped in bacon.

Bacon-wrapped dates with blue cheese on a speckled brown plate

There you have it. Seven delicious and compelling reasons to add Bacon-Wrapped Dates to whatever soiree you happen to be throwing. And if those weren't enough reasons to convince you to make them pronto, here are a few more similarly delicious appetizers for your viewing pleasure:

Bacon Wrapped Dates

Yield: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This is an easy, elegant appetizer that's perfect for the holidays!

Ingredients

1 pound high-quality bacon
1 pound dates
½ cup high-quality blue cheese

Instructions

Preheat oven to 375F.
Place a wire rack over a large sheet pan.
Slice bacon in half crosswise. Cut a slit across the top of each date, open slightly and remove pit (this part is sticky but very easy to do). Place a small amount of blue cheese inside each date (I try to get at least a teaspoon in) then wrap the stuffed date with bacon and secure with a toothpick. Place on wire rack.
Bake for approximately 30 minutes or until bacon is crispy. Serve immediately (although they still taste great at room temperature).

Nutrition Information:

Amount Per Serving: Calories: 426Saturated Fat: 9gCholesterol: 43mgSodium: 494mgCarbohydrates: 43gFiber: 4gSugar: 35gProtein: 10g

Wild Mushroom Brie Soup with Parmesan Pepper Croutons

December 16, 2014 by Kristy Bernardo 43 Comments

This Wild Mushroom Brie Soup has incredible flavor yet is very easy to make. Perfect for a special dinner or holiday meal!

I could not be more in love with this Wild Mushroom Brie Soup if I tried.

I believe I've made it clear how much I love my soups. Especially this year, ever since I bought my beloved Vitamix just before last Christmas. But this isn't a soup for the Vitamix (although you could certainly give it a shot, I won't stop you). No, this one is a stovetop soup all the way. The brie needs to melt slowly into the soup and a blender just won't get you there.

But this mushroom brie soup is very easy - there are no challenging steps involved - yet it has an impressive ingredient list which makes it upscale and just a bit fancy. And since we're around the holidays we all need a little bit o' fancy, don't you think?

You'll see that I used ghee again in this recipe. Ghee is just clarified butter but it's available for purchase and keeps in my cupboard, making it easily accessible for when I need it. You don't have to use ghee - regular ol' butter will work just fine or just clarify your own butter - but ghee allows you to cook the mushrooms over a high heat which is necessary to get the most flavor out of them.

If you use regular butter you'll have to cook the mushrooms over a lower heat so the butter doesn't burn or use an oil with a higher smoke point (such as vegetable or canola oil; olive oil wouldn't work at the high temperature). I like using ghee because it gives a richer flavor while still being able to thoroughly brown - and therefore flavor - the mushrooms.

Wild Mushroom Brie Soup - this is the BEST mushroom soup you will ever taste!

Although there's a fair amount of brie in this Mushroom Brie Soup - it doesn't have a strong brie flavor at all. It does balance nicely with the earthy wild mushrooms and gives it a wonderful overall flavor. Don't be tempted to skimp on the type of mushrooms you use - the mixture of wild mushrooms is worth every penny, I promise.

The Parmesan Pepper Croutons were born when I was thinking that a hefty dose of freshly ground black pepper would be the perfect addition. Yet the soup also needed a bit of crunch, too...so why not combine both and simply pepper up some crunchy croutons? This way, everyone can add their own as they see fit. But be forewarned: if you're a pepper lover, you'll want to take care not to eat them all before the soup is served!

Wild Mushroom Brie Soup with Parmesan Pepper Croutons

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This incredible soup is indulgent and impressive, yet very simple to make! It has an incredible depth of flavor and is perfect for the holidays or a dinner party.

Ingredients

For the Soup

½ pound baby portobellos, sliced (crimini)
½ pound button mushrooms, sliced
½ pound shitake mushrooms, stems removed, sliced
3 leeks, white and light green parts only, cleaned and sliced
2 garlic cloves, minced
2 heaping tablespoons flour
1 32- ounce container reduced sodium chicken broth, or homemade
1 cup heavy cream
½ pound brie, rind removed and cut into 10 pieces
3 tablespoons sherry
kosher salt, to taste

For the Croutons

½ day-old baguette, cut into small bite-sized pieces
2 tablespoons extra-virgin olive oil
½ teaspoon salt
1-2 teaspoons freshly ground black pepper
¼ cup finely grated parmesan cheese, Parmigiano-Reggiano recommended

Instructions

For the Soup

Place a large pot or very deep skillet over hight heat. Add ghee and, once melted, add mushrooms. Cook until mushrooms are nicely browned (mushrooms will release their liquid first, once it evaporates mushrooms will begin to brown). Reduce heat to medium. Add leeks and cook for 3-4 minutes, stirring occasionally. Add minced garlic, cook 2 minutes more, stirring frequently.
Sprinkle mushroom mixture with flour. Cook one minute, stirring frequently. Slowly stir in chicken broth. Bring to a boil, reduce heat to low and simmer 20 minutes, uncovered.
Using an immersion blender, blend soup to desired consistency (I prefer it mostly smooth). Stir in cream, brie and sherry. Heat until very hot and brie has melted and is fully incorporated. Pour into serving bowls, top with a few Parmesan Pepper Croutons and serve immediately.

For the Croutons

Preheat oven to 400F.
Place bread cubes on a sheet pan in a single layer. Drizzle olive oil over cubes, then salt and pepper. Toss well with your hands. Grate parmesan cheese over and toss gently.
Bake for about 10 minutes or until croutons are lightly browned and crisp.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 474Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 87mgSodium: 1137mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 19g

This data was provided and calculated by Nutritionix.

Mexican Sweet Corn Cake – Soft, Buttery & Scoopable!

November 19, 2014 by Kristy Bernardo 55 Comments

There's something magical about Mexican sweet corn cake. It's soft, buttery, and just sweet enough to make it feel like a treat, even when it's served with dinner. Not quite cornbread and not quite pudding, this dish lands somewhere in between, with a scoopable texture that pairs perfectly with all kinds of Mexican and Southwestern meals.

It's one of those easy side dishes that always gets recipe requests and disappears quickly, whether you serve it at a weeknight taco night or alongside a holiday feast. And the best part is it only takes a handful of pantry staples and a few minutes to mix together!

a closeup of batch of sweet corn cake just out of the oven in a square, metal baking dish on a wood table. it's topped with three slices of jalapeno

What is Sweet Corn Cake?

Mexican sweet corn cake is a tender, scoopable side dish made with Jiffy corn muffin mix, creamed corn, and whole corn kernels. It's sometimes called Mexican corn cake or pastel de elote, and it has a soft, almost pudding-like texture that's much more rich and moist than traditional cornbread.

Slightly sweet and buttery with little bits of corn throughout, it's a comforting dish that balances spicy mains like tacos, enchiladas, or chili. Some people enjoy it as a savory side, others treat it more like a dessert. However you serve it, it's always a hit!

Why You'll Love It

It's really easy to make: Just stir everything together and bake. It's a fantastic dump and mix recipe.
It has a perfect texture: Soft, moist, and scoopable with little pops of sweet corn in every bite.
It's so versatile!: Serve it as a side, a snack, or even a dessert. It pairs just as well with tacos as it does with ice cream (really!).
Everyone loves it: All ages love this sweet corn cake! It will be the first dish to disappear, guaranteed.
It uses pantry staples so you can make it anytime: I always keep a few boxes of Jiffy corn muffin mix in my pantry, along with a few cans of corn and creamed corn. When I've put a lot of time and effort into a main dish, it's great to be able to make the side in just a few minutes!

Ingredients You'll Need

1 box Jiffy corn muffin mix: Jiffy corn muffin mix is inexpensive, shelf-stable, and makes an easy, delicious base for this sweet corn cake.
1 egg: An egg helps bind everything together.
¼ cup butter, melted: Don't substitute the butter! It's worth every calorie.
1 can creamed corn: Adds moisture and sweetness. You can make homemade creamed corn, but make sure it has the same amount of liquid (use the cream version if you make our recipe). We use the canned version because it's easy and delicious!
1 can whole kernel corn, drained: This is an optional ingredient, but it adds a nice texture and extra flavor.
⅓ to ½ cup granulated sugar: Adjust the sugar to taste depending on how sweet you like it. If I'm making it for a side dish, I usually go with a bit less.
Pinch of salt: Just enough to balance the sweetness.

Tip: If you want to make it vegetarian, be sure to grab the vegetarian version of Jiffy mix (it's made without lard).

a batch of sweet corn cake just out of the oven in a square, metal baking dish on a wood table. it's topped with three slices of jalapeno

How to Make Mexican Sweet Corn Cake

Preheat your oven to 350°F. Grease a 1½ to 2-quart baking dish and set it aside.
Mix everything together. In a large bowl, stir together the corn muffin mix, egg, melted butter, creamed corn, drained whole corn, sugar, and salt. Mix just until it's fully combined (but don't overmix).
Pour into the baking dish. Spread the mixture evenly in your prepared dish.
Bake for 25-30 minutes, or until the center is just barely jiggly. The edges will look set and lightly golden.
Cool slightly before serving. Let it sit for 5-10 minutes so it sets up just a bit more. Then scoop and serve warm!

It's not supposed to be firm like cornbread (think soft, moist, and spoonable).

Tips & Variations

Use Jiffy or go homemade: Jiffy corn muffin mix makes this recipe incredibly quick and easy, but you can swap in a homemade mix if you prefer to control the ingredients.
Don't skip the butter: Butter helps keep the texture moist. For extra flavor, try browning the butter first!
Fresh, frozen, or canned corn: Canned corn is the easiest option, but fresh sweet corn cut off the cob adds great texture and flavor. If you're using frozen corn, be sure to thaw and drain it well.
Adjust the sweetness: This recipe is sweet by design, but you can scale the sugar up or down depending on your preference. If you want a more dessert-like version, add a drizzle of honey or maple syrup before serving.
Make it handheld: Spoonable corn cake is traditional, but you can also bake it in muffin tins for individual portions. Just reduce the baking time slightly.
Add a little heat: Add a pinch of cayenne, diced jalapeños, a can of green chiles, or a swirl of hot honey for some spice.
Add cheese: Stir in a little grated cotija, pepper jack, or cheddar for a savory twist (it's especially good if you're serving this with chili).
Brighten it up: A squeeze of fresh lime juice on top just before serving adds a little citrus flavor that balances the sweetness.

What to Serve it With

Mexican Sweet Corn Cake is surprisingly versatile: it's a little sweet, a little savory, and always a hit. Here are some of our favorite pairings:

With chili or soup: This pairs beautifully with thick, beefy beanless chili, just like cornbread would. Spoon it next to your bowl or add a dollop right on top. It's also great with tortilla soup, pozole, or black bean soup.
With Mexican mains: It's a natural alongside tacos, enchiladas, tamales, burrito bowls, and fajitas. Try it with this Dorito casserole - it's so good!
At breakfast or brunch: Serve it warm with eggs, bacon, or chorizo. You can even turn leftovers into corn cake "muffins" or heat it up and add a fried egg on top.
As a snack or appetizer: Cut it into squares and top with salsa, guacamole, sour cream, or a sprinkle of cotija. A quick bite before dinner or at a party, it's perfect with some veggie-loaded nachos!
As dessert: It's sweet enough to swing into dessert territory, especially with a dusting of powdered sugar, a drizzle of honey or caramel, or a scoop of vanilla ice cream on top. Offer a crescent roll cheesecake slice so guests can choose their favorite dessert.
Hosting a get-together? Include sweet corn cake on your Cinco de Mayo or Taco Tuesday spread. It's a super popular side that balances spicy flavors and everyone always loves it!

a batch of sweet corn cake just out of the oven in a square, metal baking dish on a wood table, next to enchiladas and a small dish of roasted jalapenos and another of chopped fresh cilantro

Make Ahead, Storage & Reheating

Make Ahead

You can mix all the ingredients the day before, then just cover the bowl and refrigerate it until you're ready to bake it. Let it sit at room temperature for 15-20 minutes before baking or add a few minutes to the baking time.

If you've already baked it, just store it properly and reheat it when you're ready to serve it.

Storage

Refrigerator: Store leftovers tightly covered and refrigerate for up to 3 days.
Freezer: For longer storage, let the corn cake cool completely, then wrap tightly or store in a freezer-safe bag or container. Freeze for up to 3 months.

Reheating

Microwave: Reheat individual portions in 30-second bursts until it's warm and soft.
Oven: For larger portions, cover with foil and warm in a 300°F oven for about 10-15 minutes.
From frozen: Let it thaw overnight in the fridge or for a few hours on the counter, then reheat as above.

Frequently Asked Questions

Can I make sweet corn cake without Jiffy mix?

If you don't have Jiffy corn muffin mix, you can substitute with a homemade mix of cornmeal, flour, baking powder, sugar, and a pinch of salt. However, the texture and flavor may vary slightly from the original.

Is sweet corn cake the same as cornbread?

Sweet corn cake is softer, more spoonable, and has a pudding-like texture compared to the more firm traditional cornbread. It's also much sweeter and moister.

Can I use fresh or frozen corn instead of canned?

Fresh corn cut off the cob or thawed frozen corn will work great. Just be sure to drain it well to avoid adding extra moisture.

Can I make this recipe dairy-free?

Use a plant-based butter substitute and double check your corn muffin mix to make sure it's dairy-free (some versions contain lard or dairy). You can also make your own mix to be sure.

Can I make this ahead for a party?

Sweet corn cake reheats well and can be made a day in advance. Just warm it up before serving.

How should I serve sweet corn cake?

It's delicious as a side with any Mexican meal, served with chili or soup, or even as a dessert with a sprinkle of powdered sugar or a scoop of vanilla ice cream.

Sweet Corn Cake

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This incredibly simple yet so tasty Sweet Corn Cake is the perfect side for Cinco de Mayo, Taco Tuesday or anytime!

Ingredients

1 8.5-ounce box Jiffy corn muffin mix
1 egg
¼ cup butter, melted
1 14.75-ounce can creamed corn
1 15-ounce can corn, drained well
⅓ - ½ cup sugar
pinch of salt (a pinch is three fingers)

Instructions

Preheat oven to 350F.
Mix all ingredients together in a mixing bowl.
Grease a 1 ½ - 2 quart baking dish, pour in corn cake mixture. Bake for 25-30 minutes or until mixture is still just a tiny big jiggly in the center.
Remove from the oven, allow to cool 5-10 minutes and serve.

Notes

Make it Vegetarian: The regular JIFFY Corn Muffin Mix contains lard for the shortening. JIFFY Vegetarian Corn Muffin Mix is made using vegetable shortening.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 483mgCarbohydrates: 58gFiber: 2gSugar: 36gProtein: 5g

This data was provided and calculated by Nutritionix.

Chicken Enchiladas with Roasted Jalapenos

November 18, 2014 by Kristy Bernardo 40 Comments

An easy recipe for killer Chicken Enchiladas. Makes a great use out of leftover Thanksgiving turkey, too!

I've been on such a Thanksgiving recipe-train these past few weeks that I just had to stop, take a deep breath, and toss some spicy Chicken Enchiladas into the mix. I don't know about you but I always seem to crave something spicy after a big holiday meal...so I also roasted up some jalapenos and tossed them in, too. And, since you can easily swap the chicken for leftover turkey, I believe this still qualifies as a holiday dish!

Not to mention we needed something healthy around here after all the pies and other goodies in my kitchen right now. Chicken Enchiladas may not seem that healthy but if you keep the amount of cheese in check they're really quite good for you. Tortillas have enriched grains and count as a serving from the grains group and, if you use whole-wheat tortillas, you can up your fiber intake, too. I'm no dietician and I lay no claim to be one, I just know what I love feeding my own family and that we love these Chicken Enchiladas! I use grains in a lot of my holiday dishes, such as the Wild Mushroom & Parmesan Thanksgiving Stuffing Recipe I posted yesterday or this Turkey Tetrazzini, another Thanksgiving recipe using leftover turkey. I partnered with the Grains Foods Foundation to create this recipe and you can find some great information on their website, Grains for your Brain (love that name)!

An easy recipe for killer Chicken Enchiladas. Makes a great use out of leftover Thanksgiving turkey, too!

I do fry the tortillas in a tiny amount of vegetable oil to crisp them up before assembling which helps prevent them from getting soggy while baking. You can certainly skip this step if you'd prefer. You don't even have to roast the jalapenos but they really are sooo good (and they make a nice presentation, too). Heck, you can even skip rolling the filling into the tortillas and simply layer it all in your baking dish if you really want to keep things simple. Just don't skip the tortillas!

Coming tomorrow...Sweet Corn Cake! If you've never tried it, you're gonna love it.

Chicken Enchiladas with Roasted Jalapenos

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

You can also use leftover turkey or chicken in this recipe. Simply simmer the sauce for the same times as instructed, leaving the chicken breasts out of the sauce. These are also not "wet" enchiladas; if you prefer more sauce, I suggest adding more salsa either into the sauce or on the side.

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 medium sweet onion, chopped
1 poblano pepper, chopped
½ teaspoon chipotle chile powder
½ teaspoon dried oregano
1 10- ounce can enchilada sauce
1 16- ounce jar of your favorite high-quality roasted red salsa
2 pounds boneless, skinless chicken breasts
vegetable oil, for lightly frying tortillas
8 flour tortillas, soft taco size
2 cups shredded mexican-blend cheese
6-8 jalapenos
¼ cup chopped cilantro
1 avocado, diced
sour cream

Instructions

Heat a skillet over medium heat. Add a tablespoon extra-virgin olive oil, then add onions and poblano pepper. Saute until onions are soft and translucent, about five minutes. Add chipotle chile powder and oregano, saute another minute more. Add enchilada sauce and salsa, stir well. Nestle chicken breasts into sauce, cover and simmer until chicken is cooked through, flipping chicken once during cooking process (about 20 minutes or so).
Meanwhile, heat another skillet over medium heat. Add a teaspoon of vegetable oil to pan and fry each tortilla lightly on each side. Cool separately on a paper towel or wire rack. (This helps prevent the tortillas from getting too soggy during cooking).
Place jalapenos on a baking sheet and toss with remaining olive oil. Broil until lightly charred and soft, about 6-8 minutes, turning once. Remove jalapenos and set oven to 350F.
Remove chicken from sauce and shred. Add 2 cups sauce and ½ cup shredded cheese to chicken and gently mix. Divide chicken mixture among tortillas, rolling each one tightly and place in a greased 13x9 inch baking dish. Pour remaining sauce over tortillas, taking care to spread to outer edges. Top with remaining cheese.
Bake enchiladas for 20-30 minutes or until hot and bubbling and cheese is melted and lightly browned. Remove from oven and allow to rest 5-10 minutes. Top with diced avocado, chopped cilantro, sour cream and roasted jalapenos.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 820Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 169mgSodium: 995mgCarbohydrates: 58gFiber: 7gSugar: 6gProtein: 66g

This data was provided and calculated by Nutritionix.

Porcupine Meatballs in Chipotle Sauce

November 14, 2014 by Kristy Bernardo 44 Comments

Porcupine Meatballs in a fantastic Chipotle Sauce that's perfect for an easy dinner or for a delicious party appetizer.

It's hard to believe but this is the first meatball recipe I've shared. Which is sort of strange considering I have meatball recipes coming out my ears. And considering that Porcupine Meatballs are one of my favorite things to make.

Have you heard of Porcupine Meatballs? They're really any type of meatball, any seasonings you like, with one exception: the meatballs are formed with uncooked rice. This means that they pretty much have to be simmered in some type of sauce (although it's a rare meatball that isn't) so that the rice cooks through. Personally, I like them with the rice just a tad undercooked; I enjoy the little crunchy bits. They're called Porcupine Meatballs because, as the rice cooks, it starts to poke out through the meat, often looking like little quills on a porcupine. To me they just look like dinner 🙂

The chipotle sauce that I've created here is, in my humble opinion, to die for. It has just five ingredients (minus the chopped cilantro sprinkled over the top) but that's all it needs. It would be a great candidate for a slow cooker, too.

Porcupine Meatballs with Chipotle Sauce - comes together quickly and the easy sauce is to die for!

You'll get approximately a dozen Porcupine Meatballs from this recipe which is enough for a family of four for dinner with a salad and bread. If you're making them for a party, I'd scale up to however many you think you'll need and cook them in a large Dutch oven or slow-cooker. They'd be great over pasta, too, especially with some sliced roasted jalapenos and a little melted cheese.

Porcupine Meatballs in Chipotle Sauce

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

You'll love these unique meatballs and the sauce is to die for!

Ingredients

For the Chipotle Sauce

1 tablespoon extra-virgin olive oil
½ sweet onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 28- ounce can whole, peeled tomatoes
1-3 chipotle peppers from a can in adobo sauce, start with one, add more to taste
coarse salt & freshly ground black pepper, to taste
¼ cup chopped cilantro

For the Meatballs

½ cup rice, uncooked
1 egg
¼ sweet onion, minced
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup water
1 pound ground beef

Instructions

Make the Sauce

Preheat a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about five minutes. Add garlic and ground cumin, cook another 2 minutes, stirring frequently (turn down heat if garlic starts to brown).
Place onion mixture along with tomatoes and peppers into a blender or food processor; blend until very smooth. Set aside.

Make the Meatballs

In a medium-sized mixing bowl, stir together all meatball ingredients except for ground beef. Once well-mixed, add ground beef and combine thoroughly (but do not overmix).
Wipe out skillet and place back on burner over medium heat. Add meatballs and brown well on all sides (do this in batches if necessary so you don't overcrowd the pan which will steam the meatballs rather than allow them to brown). Pour sauce over meatballs in skillet; bring to a strong simmer then reduce heat to low. Simmer, stirring occasionally for 45 minutes. Cover skillet and simmer an additional 15 minutes or until meatballs and rice are cooked through. Season sauce to taste, garnish with freshly chopped cilantro and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 147mgSodium: 752mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 34g

This data was provided and calculated by Nutritionix.

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