Better than Key Lime Pie

I know this is a big claim but it’s true, this pie is better than any key lime pie I’ve had before. Here’s how it’s done…

Yield: 2 pies (regular crust not deep dish)

Ingredients:

• 2 (14-oz.) cans sweetened condensed milk

• 1 cup fresh lime juice (about 6-8 limes depending on size)

• 1 tablespoon of sugar

• 6 egg yolks

• 2 teaspoons lime zest

• 2 tablespoons of sour cream

• 2 pie crusts. NOTE: I prefer a nut crust over a Graham Cracker or regular crust but use whatever you’d like!
  

• Homemade whipped cream

Directions:

• Preheat oven to 350 degrees

• Zest one lime. You need 2 teaspoons

• Juice limes.

• Add milk, fresh juice and sugar to mixer. Whisk. Taste it. It should be sweet and slightly tart. Adjust if needed.

• Add egg yolks, zest and sour cream.

• Pour into crust, place on baking sheet and cook until done. Center should jiggle slightly.

• Add whipped cream and toasted slice almonds

• Chill in refrigerator 2 or more hours

The Best Pesto

Ingredients

2 garlic cloves

3 Tbs. toasted pine nuts

1 1/2 cups fresh basil leaves

1/2 cup fresh flat-leaf parsley leaves

1/4 cup fresh mint leaves

1/4 cup grated Parmigiano-Reggiano cheese

1 tsp. lemon zest

2 Tbs. fresh lemon juice

1 to 1 1/2 cups extra-virgin olive oil

Salt and freshly ground pepper, to taste

Directions

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Peanut Butter Cup Cookies - Oh my!

Check out the video below to see how I made mine!

Ingredients

Yield: 30 but varies depending on the size you make your cookies.

• 1 ¾ cups all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking soda

• ½ cup butter, softened

• ½ cup white sugar 

• ½ cup peanut butter

• ½ cup packed brown sugar

• 1 egg, beaten

• 1 teaspoon vanilla extract

• 2 tablespoons milk

Directions:

• Preheat oven to 375 degrees F

• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

• Rest dough in refrigerator for 1 hour and place unwrapped peanut butter cups in the freezer for the same amount of time.

• Shape into balls and place each into a greased mini muffin pan.

• Bake at 375 degrees for 8 minutes no more and no less. Remove from oven. Keep cookies in the tin and immediately press a mini peanut butter cup into each ball. Let cool and enjoy one of the best cookies you’ve ever had!

Joanie’s Italian Calzone

I’m showing my roots with this calzone! My mom made this sausage and peppers calzone when I was a kid and still makes it today and it’s always delicious! 10 minutes to prep and 20 minutes to cook.

INGREDIENTS:

• 1 pound store-bought pizza dough

• 8 to 10 ounces of Italian sausage

• 2 Bell Peppers, sliced

• 1/2 onion, sliced

• Grated Mozzarella

• Grated Pecorino Romano or Parmesan

• Fresh Basil and Parsley

Directions:

• Slice peppers, onions and chop garlic

• In a skillet, add a tablespoon of Extra Virgin Olive Oil

• Add sausage and let cook for 3-4 minutes.

• Add peppers, garlic and onions. Let cook until sausage is completely cooked and veggies are tender.

• Place dough on a well-greased pan or skillet. Form dough into shape and flip to ensure both sides of the dough are coated with olive oil. Add more oil to pan if needed. Tip: We recommend using a Black pan or cast iron skillet for browning purposes.

• Place sausage and pepper filling in the center of the dough.

• Add mozzarella, pecorino and herbs.

• Fold dough over to form a half moon shape or roll like a burrito! Just make sure seams are closed. It’s okay if it’s not perfect. Rustic is in!

• Cut three slits on the top, brush or rub a little olive oil on top and sprinkle lightly with garlic salt.

• Place calzone in a 400 degree preheated oven and bake for 18-20 minutes or until golden brown.

Mexican Queso

Sure, Queso is a caloric splurge but your future Taco Tuesdays need this recipe!

INGREDIENTS:

Cream Cheese, 8 ounces (one block)

Monterey Jack Cheese, 8 ounces (one block)

Pepper Jack Cheese, 4 ounces (half a block)

Milk, 3 Tablespoons

Rotel, 1/2 Cup -OR- 1/2 Cup of your favorite Salsa

Butter, 1 Tablespoon

DIRECTIONS:

Put ingredients in a Crock-Pot (preferably the 2qt size) and set to high.

Check the dip at 15 minutes. Stir when ingredients start to melt.

Cook until completely melted.

Garnish with your preferred toppings. I like cilantro and pickled jalapeños!

Mini Cheesecakes

Mini Cheesecakes

Bring a smile to everyone’s face with these easy-to-make delightful bites!

Yields 12-16 cakes depending on the size of your muffins.

INGREDIENTS:

For the filling:

• 16 ounces of softened cream cheese

• 3/4 - 1 cup of sugar (depending on your desired sweetness)

• 2 eggs (room temperature)

• 2 teaspoons of vanilla

• 2 teaspoons of lemon juice

For the crust:

• 1 cup of graham cracker crumbs

• 3 tablespoons of white sugar

• 4 tablespoons of melted butter

Directions:

• Preheat oven to 325 degrees. Line muffin tins with paper liners.

• In a mixing bowl, beat cream cheese, sugar, eggs, vanilla and lemon juice until light and fluffy.

• In a separate bowl, mix together graham cracker crumbs, sugar and butter.

• Fill muffin liner with 1 tablespoon of crust mixture. Bake at 325 for 5 minutes.

• Remove crusts from the oven and add cheesecake filling leaving just a little bit of room at the top. Keep oven baking at 325.

• Bake cheesecakes at 325 for 17-20 minutes (ovens vary). Remove cheesecakes before the tops crack but if they do, don’t stress, everyone will still love them! The cheesecakes should jiggle a little. They will continue to cook as they cool.

• Let the cheesecakes cool. If you’re going to eat the same day, you can top with your sugared fruit topping once cool or place them in the refrigerator to top later. Generally speaking, you should let cheesecake set for at least 4 hours or even over night but that’s your call. Sometimes, you just can’t wait!

• The topping options are endless! I topped some with cherry pie filling, sugared blackberries and strawberry compote but you can do anything. If I had chocolate or caramel sauce or fresh whipped cream, I would have done that too!

Fettuccine Alfredo

We need to make this more!

Fettuccini Alfredo is one of the easiest and most delicious meals you’ll ever make in under 30 minutes! I know it’s chock full of carbs, butter and cream but I think we should all live a little and make this every now and then. If you’re looking to lighten this dish up, try a pasta substitute like Palmini Pasta (hearts of palm noodles). Now, if you would, please repeat after me: There is never ever any reason to buy grocery-store Alfredo sauce!

Ingredients

• 3/4 to 1 pound of Fettuccine Pasta NOTE: I think using a 3/4 pound of pasta gives the perfect ratio of sauce to pasta.

• 1 Garlic Clove (minced)

• 6 Tablespoons Butter 

• 1 1/2 cups Heavy Cream 

• 1 1/4 cup Shredded Cheese. I blend Pecorino Romano with a high-quality Parmesan such as Sartori

• 1/4 teaspoon Salt

• 1/4 teaspoon Pepper (white pepper preferred but unnecessary)

• 2 Tablespoons of Italian Flat-leaf Parsley (optional)

• Red Pepper Flakes (optional)

• 12 ounce bag of broccoli florets NOTE: You can just as easily make this Chicken Alfredo. Cook the chicken separately and add to the skillet with the pasta. When I include chicken, I season the meat, put it on a foiled sheet pan and bake in the oven at 400 degrees.

Instructions

1. In a large pot, heat water over high heat until boiling. Add salt to season the water.

2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes.

3. Stir in heavy cream. 

4. Let heavy cream reduce and cook for 3-5 minutes.

5. Add cheese to the mixture and stir continuously until smooth.

6. Taste the sauce and salt and pepper to preference.

7. Add pasta to the pot. NOTE: Reserve some pasta water in the event your sauce becomes too thick. The pasta water is full of flavor and can be used to thin the sauce.

8. 4-minutes before the pasta is done, add the broccoli to the pasta pot.

9. Once the broccoli is bright green and while the pasta is still al dente, drain pasta and broccoli and add to the skillet.

10. Gently and generously coat the Fettuccine with the Alfredo sauce. Add a little pasta water if it needs to be thinned out.

11. Once tossed, garnish with parsley and red pepper flakes for the adults.

Shredded Beef Tacos

Shredded Beef Tacos aren’t something I’d normally make but my sister Kristine PROMISED me that she receives rave reviews anytime she’s ever served it. Let me tell you, 1. my future Taco Tuesdays just got a huge upgrade and 2. I felt like a real pro serving this! 40-minutes or less in an Instant Pot (or 2.5 in an oven or slow cooker) and it feeds a crowd!

INGREDIENTS:

3 tablespoons chopped canned chipotle chiles in Adobo NOTE: This isn’t an ingredient I normally have in my pantry but you can find it in the ethnic aisle at your local grocery store.

• 1 cup of water

• 1/2 cup of Ketchup

• 6-8 garlic cloves finely chopped

• 2 teaspoons dried oregano

• Extra Virgin Olive Oil, sea salt and fresh pepper

• 1 boneless beef chuck roast (about 3 pounds) excess fat trimmed

• 16 tortillas

• Your preferred toppings NOTE: Traditionally, shredded beef tacos are topped with cilantro and onions but YOU DO YOU!

DIRECTIONS:

• Cut chuck roast into 4-6 pieces. Trim excess fat. Season with salt (about 1 teaspoon for a 3 pound roast).

• Set Instant Pot to Saute setting. Lightly coat bottom with oil.

• Sear meat. Once brown (usually 2 minutes per side), remove meat and set aside.

• Add the rest of the ingredients to the pot - water, ketchup, chiles, garlic, oregano, 1 teaspoon of salt, 1/4 teaspoon of pepper. Stir to combine.

• Add meat to pot and coat with liquid.

• Set Instant Pot for 40 minutes on high pressure. NOTE: A 2-pound roast takes 30-minutes.

• Once pressure is released and it’s safe to remove the beef, transfer to a bowl. Shred beef with two forks; moisten with cooking liquid as desired. Season with additional salt and pepper if preferred.

• Serve with tortillas and desired toppings!

Stuffed Poblano Peppers

The latest family favorite!

These poblano peppers are stuffed with rice, black beans, shredded cheese, cream cheese and your choice of protein. Once the rice and meat are cooked, the recipe comes together quickly!

Ingredients:

• 8-10 Poblano Peppers. Note: You can also use Bell Peppers but I prefer the flavor of Poblano. This isn’t always the case but occasionally, poblanos have a very slight note of heat. If you are incredibly sensitive, use Bell Peppers.

• 3 cups of cooked rice or 1.5 cups before cooked.

• 2 cups of turkey, chicken or pork sausage and ground beef is great too! Your preference!

• 2 cups of shredded Mexican cheese

• 4 ounces of softened cream cheese (1/2 the package if using Philadelphia brand).

• 1 can of Original Rotel (diced tomatoes and green chilies)

• 1/2 cup of chopped cilantro

• Juice of one lime

• Sea salt, Black pepper and garlic salt to taste. For me, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 teaspoon of garlic salt but adjust accordingly.

Directions:

• Cook rice according to package. I used long grain white rice in one batch and cauliflower rice in another and both were great! Once the water comes to a boil, I added a little salt to the water which seasons the rice.

• While rice is cooking, cook your choice of meat. Pork sausage won’t need any seasoning but if you’re using ground beef, chicken or turkey, I would season with a little salt, black pepper and garlic salt.

• Set rice and meat aside once cooked.

• Preheat oven to 400 degrees.

• Make a “V” shaped cut into the poblano and remove seeds.

• Arrange poblano peppers in a single layer on the baking sheet so that they aren't overlapping.

• Drizzle pepper shells and tops with olive oil and a small pinch or sprinkle of sea salt.

• Bake for 10 minutes or until peppers are gently softened. NOTE: For most ovens, 10 minutes in a preheated oven is sufficient because they’ll be cooking a second time once the peppers are stuffed. Remove from oven and set aside.

• In a large bowl add the rice and meat and combine with softened cream cheese, 1 cup of shredded cheese, the can of Rotel (some liquid is good but do not use it all), 1/4 cup of cilantro, juice from half a lime or more if you prefer and season to taste with sea salt, pepper and garlic salt.

• Spoon mixture into the peppers, sprinkle with the remaining cilantro and cheese.

• I slice the pepper tops into thin horizontal strips (as pictured above) and lay back on the pepper. Optional.

• Return peppers to the 400 degree oven for another 10-15 minutes (ovens vary) or until peppers are tender and cheese is melted. Allow to cool slightly before serving. 

Serve with sour cream, avocado and if you’re feeling extra, chips and salsa!

NOTE: Place any leftover filling in a baking dish and cook along with the peppers. You’ll appreciate the side dish. -OR- freeze the leftover portion for future use!

Classic Chicken Parmesan

Better than most restaurants!

Even though making Chicken Parm is easy, it’s still a bit of a process. The good news is that every single bite of this Chicken Parm was so delicious, I no longer care about the process. The recipe itself isn’t groundbreaking but I’ve added a few tips and tricks that help make this classic Italian-American favorite better at home than what you’d get at most restaurants!

INGREDIENTS

• 6 boneless, skinless chicken breasts

• 1 cup all-purpose flour

• Sea salt to taste

• Freshly ground black pepper to taste

• Garlic salt to taste

• 2 extra-large eggs

• 3 cups Italian seasoned PANKO bread crumbs. Note: Panko bread crumbs help keep the chicken crispy.

• Freshly grated Pecorino Romano cheese. Note: A good Parmesan cheese may be substituted in place of Pecorino Romano.

• Fresh Basil to taste

• Fresh Mozzarella (at least 5 ounces or 1 ball) Note: You may use shredded Mozzarella or even Provolone in place of fresh Mozzarella.

• 32 ounces of Marinara Note: You may want more if serving with more than a half a pound of pasta)

• Fresh Parsley (optional)

DIRECTIONS:

• Prep your sauce. If you’re using store-bought sauce, I highly recommend quickly sautéing onions and garlic in a sauce pan, adding Rao’s Marinara, chopped fresh parsley, grating some Pecorino Romano (or Parmesan) directly into the sauce and letting that simmer for 10 minutes. NOTE: To save time, you can make your sauce the day or even up to two days before. If you're serving the chicken with pasta, be sure you have enough sauce for both the chicken and the pasta.

• Prep your dredging bowls.

  • One for the egg wash (whisk the 2 eggs with a little water and set aside.

  • One for the flour. Season with salt, pepper and a little garlic salt. Mix and set aside.

  • One for the breadcrumbs. Grate fresh Pecorino Romano or Parmesan over breadcrumbs, mix and set aside.

• PREHEAT OVEN TO 400 DEGREES

• Pound your chicken breast with a mallet, rolling pin or even a canned good. I place the chicken in a ziplock bag and pound away. The chicken should be about 1/4” thick per cutlet.

• Remove from bag and season chicken with sea salt, fresh ground pepper and a light sprinkling of garlic salt.

• Dredge the chicken in flour. Shake off excess, dip chicken in egg wash and then into the breadcrumbs. Set aside as you finish dredging each piece.

• In a pan or skillet over medium-high heat, add 1/4" oil. Use a cast iron pan if you have. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to absorb excess oil.

• If serving with pasta, boil water now. Once water is boiling. Add salt and then when the boil returns, add your pasta.

• In a glass baking dish, add a light layer of marinara. A tablespoon of sauce under each piece of chicken is sufficient. NOTE: If you over-sauce, you risk ending up with soggy chicken.

• Add your chicken. Spoon marinara over each piece.

• Sprinkle a generous amount of fresh chopped basil over sauce-covered chicken.

• Top with thinly sliced fresh mozzarella.

• Bake chicken for 10-12 minutes or just until the mozzarella is melted to your preference.

• Using the reserved marinara, add to drained pasta and gently toss or stir. I recommend adding freshly ground black pepper, chopped basil and more Pecorino Romano cheese to your pasta. If you like a little spice, add red pepper flakes!

Buon appetito!

Tammi’s Twice Baked Potatoes

Easter doesn’t seem like Easter without twice baked potatoes! Here’s my no-fail recipe!

INGREDIENTS:

4 large oven baked potatoes (wrap in foil, sprinkle with olive oil, salt and pepper and bake at 400 degrees for 60-90 minutes depending on your oven).

3/4 cup of half and half or whole milk

1/2 stick softened butter

1/2 package of Boursin (2.6 ounces)

1 cup of shredded cheddar cheese

1/2 cup of fresh chives

Salt, pepper and a pinch of garlic salt

Optional: 2 slices of chopped bacon

DIRECTIONS:

Let potatoes cool. Unwrap and cut in half lengthwise.

Spoon potato into a mixing bowl being careful to leave a thick potato skin shell.

Add half and half (or milk), butter, Boursin, 1/2 cup of the cheddar cheese and mix on high speed.

Spoon filling back into potato skins, garnish with chives, the remaining cheddar cheese and bacon if desired.

Salt, pepper and garlic salt to taste. For me, it’s about 1 teaspoon of sea salt, 1/2 teaspoon of fresh cracked pepper and 1/2 teaspoon of garlic salt.

Bake at 400 degrees for 20 minutes or until tops are slightly brown.

Anytime of Year Pot Roast

I know that pot roast is generally considered a dish we make in the fall and winter months but this pot roast was SO delicious, I'm no longer labeling it seasonal! Once you gather the ingredients, it comes together easily!

INGREDIENTS

• 1 (3-pound) chuck roast

• Kosher salt, GARLIC SALT and freshly ground black pepper, to taste

• 1 packet of MCCORMICK® SLOW COOKERS SAVORY POT ROAST SEASONING -OR- a beef gravy packet.

• 1 1/2 tablespoons extra virgin olive oil

• 1 sweet onion, chopped -OR- if you want to be fancy, 1 cup of Cipollini onions (which is what I use but they are harder to peel and more work).

• 1 clove of garlic, minced

• 2 tablespoons tomato paste and 1 cup of tomato juice or 1/2 cup of dry red wine (my mom uses wine)

• 3 cups beef stock

• 4 sprigs fresh thyme

• 1 sprig fresh rosemary

• 2 bay leaves

• 1/2 cup of parsley, chopped

• 1 1/2 pounds baby red potatoes

• 1 - 2 cups of baby carrots or 4 large carrots, cut diagonally into 2-inch pieces

• 1 package of fresh white button mushrooms (optional)

DIRECTIONS:

• Set Instant Pot® to the high sauté setting. if using a dutch oven, set burner to high temperature.

• Blot beef with a paper towel to remove excess moisture. Season beef with salt (to taste or approximately 1 1/2 teaspoons, 1/2 teaspoon of garlic salt and 1 teaspoon black pepper).

• Heat oil; add beef and cook until browned, about 3-4 minutes per side. Be sure to sear all edges of the beef. Once done, remove meat from pot and set aside.

• Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.

• Add garlic, thyme, rosemary and bay leaves.

• Pour in beef stock. Add tomato paste and juice -OR- red wine now. Scrape any browned bits from the bottom of the pot.

• Add MCCORMICK® SLOW COOKERS SAVORY POT ROAST SEASONING mixed with 1 cup of water and pour into pot.

• Set Instant Pot® to the slow cook setting and cook for 2.5 hours. If using a dutch oven, place in a preheated oven at 300 degrees for about 3 to 3.5 hours. Remember, ovens and cooking times vary.

• At the end of the 2.5 hours, remove bay leaves. Add potatoes, carrots and if you like, button mushrooms to your Instant Pot®. If using a dutch oven, you can add your veggies in at any point.

• Set Instant Pot® to Pressure Cook. Adjust pressure to high and set time for 25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

• Sprinkle with chopped parsley.

• Serve and enjoy!

Divine Banana Nut Cake

I’m not much of a baker but I had ripe bananas and wanted to make something other than banana bread. This semi-homemade banana nut cake with decadent cream cheese frosting and crunchy nut topping is worth every single calorie and with the help of a cake mix, it comes together quickly and easily!

Ingredients

• 1 Yellow Cake Mix and all ingredients listed on box

• 3 incredibly ripe bananas (the darker, the better)

• 1 teaspoon of baking soda

• 1 teaspoon of cinnamon

• 1 cup of sour cream

Ingredients for the frosting

• 1 package of cream cheese, softened

• 1/2 cup of butter, softened

• 3 cups of confectioners sugar

• 1 teaspoon of vanilla extract

Directions:

Step 1

Make cake according to directions on the cake mix box.

Step 2

Add 1 cup of sour cream and 1 teaspoon of cinnamon.

Step 3

In a separate bowl, mash the 3 ripe bananas and add the baking soda. Stir to combine. Add mixture to cake batter.

Step 4

Grease baking dish, pour batter in and place in a 350 degree preheated oven. Cooking times vary but approximately 45-55 minutes. Once the cake is thoroughly cooked, remove from the oven and place in the freezer for one hour. This will ensure the cake is perfectly moist.

Cream Cheese Frosting

Add cream cheese, butter and vanilla to mixing bowl and mix on medium speed. Add half of the confectioners sugar at a time and mix until smooth.

Step 5

Remove cake from the freezer and frost the cake. Sprinkle walnuts or pecans on top and garnish with thin banana slices.

Broccoli, Velveeta and Ritz Cracker Casserole

Broccoli, cheese and cracker casserole

This is a dish my Italian mother wouldn’t make in a million years! Thankfully, one of her best friends made it often when I was growing up and everyone (including my mom) always loved it! Thanks Marilyn!

PREP TIME: 15-20 minutes

COOK TIME: 20 minutes but varies by oven

DIFFICULTY: Easy

SERVING: 4-6

INGREDIENTS:

• 1 (16 ounce) bag broccoli (fresh or frozen)

• 1⁄2 a box of 16oz Ritz cracker

• 3⁄4 lb Velveeta Cheese

• 1⁄2 cup butter

• 1/2 cup of half and half or whole milk

Ritz and Velveeta?

I barely recognize myself.

DIRECTIONS:

Step 1

Cook broccoli and drain water. Be sure not to overcook. Remove broccoli when it’s bright green in color.

Step 2

Melt butter and crumble crackers. You can crumble the crackers by hand or by putting them in a storage bag and crushing with a rolling pin. Add crumbled Ritz crackers to the butter and stir until mixed well.

Step 3

In a medium saucepan on low heat add milk and Velveeta. Be sure to stir frequently. If the heat is too high, the cheese will burn and stick to the pan.

Step 4

Once the Velveeta is melted, pour over cooked broccoli and stir to combine.

Step 5

Spray a casserole dish with cooking spray. Spoon half the crackers into the dish. Salt n’ pepper to preferred taste. Pour the broccoli and cheese mixture in and add the remaining crackers on top.

Step 6

Bake at 350 degrees for approximately 20 minutes or until cracker topping is toasted.

The Best Fajitas I’ve Ever Made

Sheet Pan Fajitas

Thanks to this recipe, I don’t think I’ll ever order fajitas at a restaurant again!

Prep Time: 10-15 minutes

Cook Time: Varies by oven but 20-30 minutes

Serves 6-8

Ingredients

1 packet of Fajita or Taco Seasoning

3 bell peppers sliced

1 onion thinly sliced

1 zucchini thinly sliced (optional)

2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken tenders, sliced chicken breast or sliced steak

Juice of 1 lime, plus lime wedges, for serving

8 fajita-size flour tortillas, (preferably warm)

Serving suggestions: cheese, guacamole, hot sauce, salsa and sour cream.

Directions

Step 1

Preheat the broiler to high. Line a rimmed baking sheet with foil.

Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half of the seasoning packet mixture and a pinch of salt if desired.

Broil until softened and starting to char, about 10-15 minutes but varies by oven.

Step 2

Meanwhile, if you’re using chicken breast or steak, cut the meat into 1/4-inch-thick slices.

Step 3

After the peppers are softened and starting to char, place the meat on top of the peppers and onions, sprinkle the remaining seasoning onto the meat. and toss. Return the baking sheet to the broiler until the meat is cooked through. Total cook time is about 30 minutes depending on your oven.

Step 4

Sprinkle cilantro over veggies and meat and drizzle with generous squeezes of fresh lime juice.

Spinach & Cheese Quiche - Crowd Pleaser!

Most people appreciate a great quiche but don’t know just how easy it is to make! This quiche works great for Breakfast, Lunch, Dinner or Brunch! It’s hearty enough to serve as the main dish and under 10 minutes to prep! I love serving this with a simple salad of mixed greens dressed in lemon vinaigrette. Hope you enjoy as much as my whole family does!

Ingredients:

1 pre-made pie crust thawed, deep dish
1 cup of wilted spinach (equates to one 6 ounce bag of fresh spinach)
6 large eggs beaten
1 cup of half and half (half cream and half milk)
1 – 5.2 oz. container of Boursin brand cheese with garlic and fine herbs
1 cup of packaged low moisture mozzarella cheese
1/2 teaspoon of sea salt

DIRECTIONS:

Step 1

Take one, 6 ounce bag of fresh spinach, open it and put a tablespoon of water in the bag. Microwave bag for 3 minutes or until wilted. It will be HOT so use oven mitts to remove the bag. Place in colander. Drain liquid and set aside. You may have to wait until cooled to squeeze out the liquid.

Step 2

In a large bowl using a mixer, beat eggs until fluffy. Add half and half, Boursin brand cheese, mozzarella cheese and salt and mix until evenly combined. Add spinach and mix using a spoon.

Step 3

Keep pie crust in foil pan. Place pie crust on a baking sheet. Pour mixture into pie pan. The mixture will rise, be careful not to overfill. Bake in a preheated oven at 375 degrees for 45 to 60 minutes or when a knife is inserted it comes out clean. Cooking times vary for different ovens. The quiche might appear puffy but it will sink during cooling. Allow 10-15 minutes to cool before serving.

Ravioli Lasagna - Quick, Easy and Delicious!

Lasagna without the work? Yes, please! This recipe took a quick 20-minutes to prep and the toughest food critic I know, my Italian mother said it was delicious!

Let me know if you have questions, I’m happy to help!

ingredients:

• 1/2 small onion diced

• 2 cloves garlic minced

• 1 pound of ground beef or ground sausage or make it vegetarian and skip the meat!

• 24 ounces marinara

• 1/2 cup chopped parsley

• 1/2 cup Pecorino or Parmesan cheese

• 25 ounces frozen cheese ravioli

• 2 cups shredded mozzarella

Step 1

in a large sauté pan or sauce pot on medium heat, drizzle 2-3 tablespoons of Extra Virgin Olive Oil.

Step 2

Sauté onions and once onions are tender, add garlic. Once fragrant (about 1 minute) add your meat.

Step 3

Once meat is cooked, add your sauce, a pinch or two of Pecorino or Parmesan cheese and simmer on low for 5-10 minutes.

Step 4

In a greased baking dish, add a layer of sauce, ravioli, cheese and repeat until dish is full. Sprinkle with parsley and Pecorino/Parmesan cheese.

Step 5

Spray foil with cooking spray and cover baking dish. Bake at 400 degrees for 20 minutes. Remove foil and bake until golden brown.

5 Ingredient Chicken Enchiladas

Ingredient List

1 package of tortillas. 8-10 inch.

20-30 ounces of your preferred salsa. I used Salsa Verde.

1 cup of sour cream for the filling. More for garnish.

2 cups of shredded chicken. Rotisserie works great!

2-3 cups of shredded Mexican cheese. 1 1/2 cup for the filling and some for the top.

Cilantro or green onions for topping (both optional).

Step 1

Grease a baking dish

Step 2

In a large skillet, on medium heat, pour 20 ounces of your favorite salsa into the pan. I used Salsa Verde but you can use whatever you have on hand. Add 1 cup of sour cream and stir to combine. Once combined, reserve 1 cup of sauce and set aside.

Step 3

Add 2 cups of shredded chicken and stir.
Add 1 1/2 cups of shredded Mexican cheese and stir. Save some cheese to top the enchiladas.

Pro Tip: To avoid soggy enchiladas, you can do the following: 1. Ensure you do not put more than the recommended amount of salsa in the bottom of your baking dish or if you want to go one step further, you can quickly pan-fry your tortillas on each side until they’re a little brown but still pliable. As long as you don’t over-sauce, your enchiladas will be fine!

Step 4

Pour 1/2 cup of the reserved salsa and sour cream and pour in the bottom of the pan.

Step 5

Take a tortilla, add the chicken and cheese filling. Roll tortilla and put in the baking dish seam side down. Continue until pan is full. Use a second dish if you have leftover tortillas and filling. You can also freeze them!

Step 6

Pour the remaining salsa and sour cream reserve over the enchiladas. Sprinkle with cheese and cilantro (optional).

Step 7

Cover baking dish with foil and bake at 375 degrees for 20 minutes. Remember cooking times vary by oven. At 20 minutes, remove foil and cook for an additional 15-20 minutes or until perfectly browned.

Serve as is or add guacamole, sour cream and additional salsa! Enjoy!

Shepherd’s Pie - The ultimate comfort food

Ingredients:

Mashed Potatoes

2 tablespoons kosher salt, plus more for seasoning

2 1/2 pounds (about 3 to 4 large) russet potatoes, peeled and quartered

8 tablespoons unsalted butter

1/2 cup whole milk

1 cup shredded aged white Cheddar (for the potatoes)

Freshly ground black pepper

***I always add 1/2 cup of Boursin cheese or chive cream cheese to my potatoes but this is optional.

—-

Meat Filling:

1 small yellow onion, diced small (about 1 1/4 cups)

2 medium carrots, peeled and diced small (about 1 1/4 cups)

4 cloves garlic, minced

4 sprigs fresh thyme

2 4-inch sprigs fresh rosemary

1.5 pounds lean ground beef

1/3 cup tomato paste

1 tablespoon all-purpose flour 3/4 cup beef stock

1 cup fresh parsley, chopped

Step 1

Prepare mashed potatoes and set aside

Step 2

Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 ½-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.

Step 3

Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.

Step 4

Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.). Sprinkle your preferred fresh herb on top of potatoes (optional).

Step 5

Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving

This Guac is Fire 🔥

My family DEVOURED this guacamole and trust me, we’re a tough crowd to please! I watched several “how-to-guac” videos and pulled a few tips and tricks from others before ending up with this perfect variation!

Serves 4-6

What You’ll Need:

• 3 Avocados
• 1 Jalapeño or 1 Serrano (if you like it spicy)
• 1/2 small onion (purple or sweet)
• 1 Lime
• Cilantro, 1/2 cup
• Kosher Salt to taste (for me, 1 - 2 teaspoons)
• Cumin (this is optional but if you choose to do, it’s 1/2 teaspoon)

What You’ll Do:

In a medium bowl, mash avocados with a fork. Be sure to leave large chunks for texture. Finely dice onion, jalapeño and cilantro. On your cutting board, combine the diced onion, jalapeño and cilantro. Sprinkle with salt and 2 generous squeezes of lime juice. Give the mixture another quick chop. Add to the mashed avocados and stir. Again, be sure to leave large chunks for texture. Garnish with cilantro. Serve with tortilla chips and watch it disappear!