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    Home » Recipes

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    Cheesy Breakfast Nachos #BrunchWeek

    May 2, 2016

    These Cheesy Breakfast Nachos are topped with scrambled eggs, bacon, tomatoes, bell peppers, onions, chipotle cheddar, and black beans.

    These Cheesy Breakfast Nachos are topped with scrambled eggs, bacon, tomatoes, bell peppers, onions, chipotle cheddar, and black beans. Great for brunch, or a party!

    These Cheesy Breakfast Nachos are topped with scrambled eggs, bacon, tomatoes, bell peppers, onions, chipotle cheddar, and black beans. Great for brunch, or a party!

     

    Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche - there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

    #BrunchWeek 2016

     

    #BrunchWeek 2016 Sponsors

    Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook. 

    For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

    Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

    About Dixie Crystals: Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

    Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

    Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the "World's Best Cheddar.”

    Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

    About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!

    Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September,  making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of  this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the  entire country - now that’s a lot of onions!

    Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

    Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

    Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

    Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

    Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool.

    KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

    Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

    Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

    Cheesy Breakfast Nachos

    Cheesy Breakfast Nachos

     

    I'm pretty sure I think about nachos much more than the average person. Like daily. If I'm not eating them, I'm thinking about them! I've even thought about starting a different food blog and naming it "Nacho Average Food Blog". I've already shared Ultimate Nachos with Easy Guacamole  and thought breakfast nachos would be great for brunch, because if you only eat one or two it's a great appetizer. One or two, right. I may have eaten more than half a tray. Oops!

    Look at all this delicious cheese Cabot Cheese sent all of the #BrunchWeek bloggers!

    Cabot Cheese

     

    Oh, how I love it! Cabot's horseradish cheddar has always been one of my favorite cheeses in the whole world! I didn't use it in a recipe this week (honestly I like eating it on it's own!) but I did use the chipotle cheddar to top these cheesy breakfast nachos.

    These Cheesy Breakfast Nachos are topped with scrambled eggs, bacon, tomatoes, bell peppers, onions, chipotle cheddar, and black beans. Great for brunch, or a party!

    The best thing about Cheesy Breakfast Nachos is, of course, eating them! Speaking of eating, check out all the other fabulous brunch recipes shared today right after the recipe.

    Print Recipe
    5 from 1 vote

    Cheesy Breakfast Nachos #BrunchWeek

    These Cheesy Breakfast Nachos are topped with scrambled eggs, bacon, tomatoes, bell peppers, onions, chipotle cheddar, and black beans. Great for brunch, or a party!
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Brunch/Appetizer
    Servings: 32
    Calories: 95kcal
    Author: Bernadette

    Ingredients

    • 32 tortilla chips
    • 6 eggs
    • ¼ cup milk
    • 8 slices smoked bacon cooked and crumbled
    • 8 ounce block Cabot's Chipotle Cheddar shredded
    • 10 ounces canned black beans, drained and rinsed
    • 2 tomatoes, seeded and chopped
    • 1 jalapeno, seeded and diced fine
    • 1 small yellow onion, diced fine
    • cooking spray

    Instructions

    • Place large tortilla chips (pick one's that are as flat as you can) on two large baking sheets. Preheat oven to 350 degrees F.
    • Scramble the eggs with the milk in a pan sprayed with cooking spray over medium heat until set. 
    • Top each tortilla chip with an equal amount of scrambled eggs, bacon, tomatoes, onions, jalapenos, black beans, and finally the shredded chipotle cheddar.
    • Bake in the preheated oven for 8-10 minutes, or until the cheese is melted. Watch carefully so the chips don't burn. Serve immediately.

    Nutrition

    Calories: 95kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 152mg | Potassium: 79mg | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.4mg

     

    BrunchWeek Beverages:

    • Green Tea Mojito by Love & Confections.

    BrunchWeek Breads, Grains and Pastries:

    • Apple Bacon Cheddar Flatbread by Wholistic Woman.
    • Apple Cheddar Scones by Hezzi-D's Books and Cooks.
    • Apple Pie Pastry Braid by {i love} my disorganized life.
    • Bacon, Cheddar & Chive Scones by Books n' Cooks.
    • Caramelized Onion Apple Galette by Forking Up.
    • Chocolate Covered Strawberry Sweet Rolls by From Gate to Plate.
    • Chocolate Zucchini Donuts by My Catholic Kitchen.
    • Cinnamon Swirl Bread by Making Miracles.
    • Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings.
    • {Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla.
    • Gluten Free Orange Rolls by Gluten Free Crumbley.
    • Italian Sweet Rolls by A Day in the Life on the Farm.
    • Mini Brioche by The Redhead Baker.
    • Orange Creamsicle Donuts by The Crumby Cupcake.
    • Peach Cobbler Cinnamon Rolls by The Suburban Soapbox.
    • Saffron Bread by Jane's Adventures in Dinner.
    • Savory Ham & Cheese Waffles by The Chef Next Door.
    • White Cheddar & Black Pepper Gougéres by The Barbee Housewife.

    BrunchWeek Fruits, Vegetables and Sides:

    • Breakfast Potatoes by Big Bear's Wife
    • Cheesy Hash Browns by Cindy's Recipes and Writings.
    • Slow Cooker Apple Butter by Casa de Crews.

    BrunchWeek Egg Dishes:

    • Akuri Scrambled Eggs by Palatable Pastime.
    • Bubble Up Denver Breakfast Bake by A Kitchen Hoor's Adventures.
    • Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves by Sarcastic Cooking.
    • Croque Madame Bread Pudding by Cooking In Stilettos.
    • Macaroni and Cheese Soufflé by Tara's Multicultural Table.

    BrunchWeek Main Dishes:

    • Apple Cornbread & Ham Roll-Ups by Nik Snacks.
    • Breakfast Mac & Cheese by The Spiffy Cookie.
    • Italian Sausage Strata by Feeding Big and more.
    • Pizza Loaf by The Healthy Fit Foodie.
    • Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.

    BrunchWeek Desserts:

    • Chocolate-dipped Orange Cookies by Family Around the Table.
    • Jelly Donut Cake by Pink Cake Plate
    • Raspberry Coffeecake by That Skinny Chick Can Bake.
    • Strawberry French Toast Cupcakes by Brunch-n-Bites.

    Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

    THIS GIVEAWAY HAS NOW ENDED 

    Zucchini Raisin Bread

    April 21, 2016

    Sweet, delicious Zucchini Raisin Bread packed full of fresh zucchini, raisins, and nut-free, it's a great way to enjoy one of summer's favorite veggies!

    Sweet Zucchini Raisin Bread is a great way to enjoy summers favorite veggie, and get the kids to eat it!

     

    I love zucchini, but every summer I always end up with too much of it to use up easily. I make zucchini raisin bread maybe twice a year, always with the raisins and without nuts simply because I don't like nuts in this bread. Then I make baked zucchini of some form, and then I shred and freeze leftover zucchini. It keeps and thaws well, so I can make bread even months later!

    Zucchini Raisin Bread

     

    I'll be the first to admit that I'm not a great baker. I've said it before, I'll say it again. I think that besides this Zucchini Raisin Bread I probably only have maybe 3-4 baked goods recipes on this little blog of mine. See the cracks at the top of the bread? That means I over-baked it a bit. Then I ended up making it again because my husband wanted it, and it was much better.

    Zucchini Raisin Bread

    Sweet, delicious zucchini bread made with raisins and nut-free.

    On a related note, I baked this week getting ready for #BrunchWeek (starting May 2!). Lemon-Blueberry Muffins, I can't wait to share that recipe with you! I might even have a few other baking recipes coming up. Might, it depends on my level of motivation. Some people love to bake, I love to cook, it's all good!

    This recipe is adapted from Better Home and Gardens New Cookbook, 75th Anniversary Edition. 

    Print Recipe
    3.67 from 6 votes

    Zucchini Raisin Bread

    Sweet, delicious Zucchini Raisin Bread packed full of fresh zucchini, raisins, and nut-free, it's a great way to enjoy one of summer's favorite veggies!
    Prep Time15 minutes mins
    Cook Time55 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Breads
    Servings: 8
    Calories: 321kcal
    Author: Bernadette

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 cup shredded unpeeled zucchini*
    • 1 cup sugar
    • ½ cup chopped raisins
    • ¼ cup canola or vegetable oil
    • 1 beaten egg
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ teaspoon baking powder
    • ¼ teaspoon ground nutmeg

    Instructions

    • Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 5 loaf pan.
    • In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another medium bowl combine the egg, sugar, zucchini, and oil.
    • Make a well in the center of the flour mixture. Add the zucchini mixture to the flour mixture all at once; stir until just moistened (batter will be lumpy). Fold in the raisins. Pour batter into prepared pan.
    • Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for ten minutes. Carefully remove from the pan, continue to cool completely on the rack before slicing.

    Notes

    *Tip: . Shred zucchini into a fine mesh sieve to drain excess moisture, but do not squeeze the zucchini.
    Adapted from Better Home and Gardens New Cookbook, 75th Anniversary Edition.

    Nutrition

    Calories: 321kcal | Carbohydrates: 50g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 312mg | Potassium: 130mg | Fiber: 1g | Sugar: 25g | Vitamin A: 125IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 1.5mg

     

    I had just finished writing the recipe when I heard the news that Prince has died. I can't even believe it. I grew up on his music, and I have to say I loved some of his raunchier songs, like "Gett Off". Excuse me, I'm going to go cry now 🙁

     

     

     

     

    Bacon Jalapeno Crustless Quiche

    April 14, 2016

    Easy to make, with eggs, bacon, jalapenos, and goat cheese, this Bacon Jalapeno Crustless Quiche can be on your table in just thirty-five minutes.

    Easy to make, with eggs, bacon, jalapenos, and goat cheese, this Bacon Jalapeno Crustless Quiche can be on your table in just thirty-five minutes!

    Bacon Jalapeno Crustless Quiche

    Bacon Jalapeno Crustless Quiche

     

    I'm participating in #BrunchWeek starting on May 2, but I couldn't wait to share this fabulously easy quiche with you. It's full of my favorite things, like crisp bacon and creamy goat cheese. I know some people don't like goat cheese, but I love it's flavor. Any equal amount of shredded cheese would work in this recipe.

    The thing I love most about this bacon jalapeno crustless quiche is the crustless part. Crustless = low carb + really easy to make. < That right there will likely be the most math I ever do on this blog. EVER. HA!  No, seriously, I love it! I never really cook breakfast (sometimes on the weekends) but instead I make breakfast for dinner all the time. On a related note, am I the only person who hates the word "Brinner"? I cringe when I see it. Just me? Anyway, when I first started making this recipe my intention was for the bacon to be the "crust" but every single time I make it the bacon rises. I've read that you can do it as an actual crust, but I can't figure it out. Does it really matter where the bacon is, anyway? Top or bottom, it's delicious!

    Print Recipe
    No ratings yet

    Bacon Jalapeno Crustless Quiche

    Easy to make, with eggs, bacon, jalapenos, and goat cheese, this Bacon Jalapeno Crustless Quiche can be on your table in just thirty-five minutes.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Entree
    Cuisine: American
    Servings: 6
    Calories: 263kcal
    Author: Bernadette

    Ingredients

    • 8 eggs
    • 8 slices bacon (enough to cover pie pan)
    • 2 jalapenos, seeded and diced (leave just a few seeds if you like it hot)
    • ½ cup crumbled goat cheese
    • ¼ cup milk
    • pinch onion powder
    • pinch garlic powder

    Instructions

    • Preheat oven to 400 degrees F. Lay bacon in a 9-inch pie pan in a C shape, overlapping slightly until the pan is covered. Bake in the preheated oven until bacon is just slightly crispy. Carefully tilt the pan to drain grease.
    • Meanwhile, break eggs into a medium size mixing bowl. Add diced jalapenos, crumbled goat cheese, milk, onion powder, and garlic powder. Whisk until combined.
    • Pour egg mixture over bacon and bake at 400 degrees for 15-20 minutes, or until the eggs are set. Serve hot.

    Nutrition

    Calories: 263kcal | Carbohydrates: 1g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 247mg | Sodium: 351mg | Potassium: 164mg | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 5.5mg | Calcium: 71mg | Iron: 1.5mg

    This recipe originally appeared as part of my contributions on Parade's Community Table Recipes.

     

    Cheesy Baked Garlic Chicken Strips #SundaySupper

    April 10, 2016

    Cheesy Baked Garlic Chicken Strips

    Cheesy baked garlic chicken strips, juicy yogurt dipped chicken breast rolled in cheddar and Parmesan and coated with garlic panko bread crumbs.

    Cheesy Baked Garlic Chicken Strips

    This week's #SundaySupper, hosted by Christie of A Kitchen Hoor's Adventures, of finger foods is perfect for my house. See, my child is almost seven and doesn't like to eat with a fork. We are working on it, but most things end up as finger foods for her. She loves baked chicken, and cheese, and she's used to me putting garlic in almost everything, so Cheesy Baked Garlic Chicken Strips are perfect for her!

    Cheesy Baked Garlic Chicken Strips 

    Cheesy Baked Garlic Chicken Strips- Cheesy baked garlic chicken strips, juicy yogurt dipped chicken breast rolled in cheddar and Parmesan and coated with garlic panko bread crumbs.

    I dip these cheesy baked garlic chicken strips in yogurt like I do with my Spicy Southern Fried Chicken Strips. I love how it makes chicken so flavorful and juicy. I used slices of cheddar that I crumbled up to make the chicken extra cheesy, and garlic panko breadcrumbs give it a little crunch. They are perfect for dinner, or make a big batch for a party, your guests will love them!

    Cheesy-Baked-Garlic-Chicken-Strips

     

    I recommend not trying to keep these warm in the oven for too long, I tried that once and the chicken got dried out. The breading was still cheesy and good, though. Be careful turning them, or the breading will fall off!

    Print Recipe
    5 from 2 votes

    Cheesy Baked Garlic Chicken Strips

    Cheesy baked garlic chicken strips, juicy yogurt dipped chicken breast rolled in cheddar and Parmesan and coated with garlic panko bread crumbs.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Entree
    Servings: 9
    Calories: 149kcal
    Author: Bernadette

    Ingredients

    • 3 large chicken breasts (about 2 pounds)
    • 1 cup Greek yogurt
    • 4 ounces sliced sharp yellow cheddar cheese, crumbled (or 4 ounces shredded)
    • ½ packed cup finely shredded fresh Parmesan cheese
    • 1 ½ cups panko breadcrumbs
    • 2 teaspoons garlic powder
    • ½ teaspoon black pepper
    • olive oil cooking spray

    Instructions

    • Set up a work area with 3 shallow bowls. Crumble the cheddar cheese into small pieces in one bowl,and mix with the Parmesan. Put the Greek yogurt in another bowl. Mix the panko breadcrumbs, garlic powder, and black pepper in the final bowl.
    • Preheat the oven to 400 degrees F. Trim any excess fat and slice each chicken breast lengthwise into three strips. Dip each chicken strip in the yogurt, coat evenly in a thin layer, roll in the cheese mixture shaking off loose pieces, then in the breadcrumbs. Place on baking sheet sprayed with cooking spray.
    • Bake in the preheated oven for around 25 minutes, turning once after 10 minutes (be careful not to remove too much of the breading!), then again 5 minutes before the end of cooking. Check that the chicken has reached 180 degrees with a meat thermometer.

    Nutrition

    Calories: 149kcal | Carbohydrates: 8g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 204mg | Potassium: 210mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 0.4mg | Calcium: 135mg | Iron: 0.7mg

     

    Pinky Appetizers

    • Artichoke Jalapeno Bruschetta by Grumpy's Honeybunch
    • Bacon Wrapped Dates by Our Good Life
    • Baked Blue Cheese Olive Bites by A Kitchen Hoor’s Adventures
    • Baked Chicken Flautas by Cosmopolitan Cornbread
    • Baked Piroshki (Russian Stuffed Rolls) by Curious Cuisiniere
    • Blue Cheese & Buffalo Chicken Wonton Bites by Moore or Less Cooking
    • Caprese Polenta Cakes by Eat, Drink and be Tracy
    • Cherry Topped Brie Bites by That Skinny Chick Can Bake
    • Chicken Pesto Pizza by Taste And See
    • Classic Homemade Guacamole by Pies and Plots
    • Fresh Vegetable Rainbow Rolls by Hezzi-D’s Books and Cooks
    • Italian Fried Stuffed Olives by La Bella Vita Cucina
    • Healthy Buffalo Chicken Kabobs by Hardly A Goddess
    • Mini Feta Leek Quiche by FoodieTots
    • Mini Mediterranean Shish Kebabs by Hey What’s for Dinner Mom?
    • Pan Seared Bruschetta by Seduction in the Kitchen
    • Raspberry Glazed Chicken Wings by Family Around The Table
    • Sesame Chicken Fingers by An Appealing Plan
    • Spicy Popcorn Chicken by Brunch-n-Bites

    Manual Mains

    • Battered-dipped Turkey Tenders by Cindy’s Recipes and Writings
    • Beef Wellington Bites by Food Lust People Love
    • Broccoli, Ham and Cheese Egg Muffin Cups by Cupcakes & Kale Chips
    • Broccoli, Ham & Cheese Double Stuffed Potatoes by Simply Healthy Family
    • Cuban Sandwiches by My World Simplified
    • Chicken Parmesan Sliders by The Chef Next Door
    • Ethiopian Injera and Tikel Gomen (cabbage, carrots and potato) by Caroline’s Cooking
    • Fish fingers and Old Bay Dip by Jane’s Adventures in Dinner
    • Gluten Free Chicken Nuggets by Gluten Free Crumbley
    • Crunchy-Coated Haddock Fingers by Turnips 2 Tangerines
    • Ham and Cheese Sliders by Feeding Big and More
    • Mini Pizza Pockets by The Freshman Cook
    • Mini Pizzas by Angels Home Sweet Homestead
    • Ribs with Whiskey Maple Barbecue Sauce by Palatable Pastime
    • Savory Beef and Veggie Hand Pies by Positively Stacey
    • Spinach-Feta Rolls by Wholistic Woman
    • Lasagna Cupcakes by A Mind Full Mom
    • Tacos in Lettuce Wraps by Simple and Savory
    • Thai Basil Chicken Lettuce Wraps by Casa de Crews
    • Thai-Indian Beef Lettuce Cups by The Texan New Yorker
    • Vegetarian Piadina Sandwich by she loves biscotti
    • Yuca Fritters Stuffed with Cheese by Basic N Delicious

    Digit Desserts

    • Blueberry and Brie Tarts by Momma’s Meals
    • Roasted Strawberry Hand Pies by Baking Sense
    • Salted Caramel Cream Puffs by The Redhead Baker

    Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Margherita Naan Pizza

    March 29, 2016

    Photo of Margherita Naan Pizza on a light colored baking sheet.

    Naan flatbread topped with mozzarella cheese slices, sweet cherry tomatoes, basil, and olive oil. This Margherita Naan Pizza is incredibly easy to make and ready in about 20 minutes.

    Margherita Naan Pizza  

    Margherita Naan Pizza

     

    The weather has been all over the place this winter and beginning of spring. The only thing we haven't had here in Northeast PA is snow, we had a total of three inches! Not that I'm complaining, I'm always ready for summer weather.

    Every Mother's Day we plant our garden, and that includes lots of regular and cherry tomatoes. This Margherita Naan Bread Pizza would be fabulous with fresh from the garden tomatoes! While I do try to eat seasonally as much as possible, the one thing I can't live without is tomatoes. I try to find ones at least grown in the U.S. at the grocery store, but even that is sometimes impossible.

    Margherita Naan Pizza

     

    A few weeks ago I really wanted to make a margherita pizza recipe, and I had garlic naan bread plus everything I needed for this naan pizza recipe.  These are so easy to make, the only real work is slicing the cherry tomatoes. Even that only takes a few minutes. It's great for dinner on a busy night, or when you just want something cheesy, fresh, and delicious!

    I love making pizza at home, and have tried many different recipes over the years. This Margherita Naan Pizza is definitely a summertime favorite!

    You might be seeing a lot more quick or slow cooker recipes here. I'm babysitting again, and there is something about my 6-year-old, a 21-month-old, and a 6 week old that make me think that more complicated meals may be impossible! I'll save those for the days I'm not babysitting.

    Here are more pizza recipes for you to enjoy:

    Ham Egg and Asparagus Breakfast Pizza

    Victory Pizza Sicilian Style Pizza 

    Spinach Artichoke Pizza 

    Chipotle Chicken Naan Pizza 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Photo of Margherita Naan Pizza on a light colored baking sheet.
    Print Recipe
    4.25 from 20 votes

    Margherita Naan Pizza

    Naan flatbread topped with mozzarella cheese slices, sweet cherry tomatoes, basil, and olive oil. This Margherita Naan Pizza is incredibly easy to make and ready in about 20 minutes.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Entree
    Cuisine: American
    Keyword: margarita pizza, naan pizza recipe
    Servings: 4
    Calories: 533kcal
    Author: Bernadette

    Ingredients

    • 2 garlic naan flat breads
    • 1 cup sliced cherry tomatoes, divided
    • 10 slices mozzarella cheese, divided
    • ½ cup chopped fresh basil (or ¼ cup dried), divided
    • 4 tablespoons olive oil, divided

    Instructions

    • Preheat the oven to 400 degrees F. Place the naan flat breads on a baking sheet and brush each one with a tablespoon of olive oil. Bake in the preheated oven for 3 minutes. Top each flat bread with half of the mozzarella cheese, then the sliced cherry tomatoes, basil, and finally drizzle each with the remaining olive oil. Bake for 7-10 minutes, or until the cheese is melted.

    Nutrition

    Calories: 533kcal | Carbohydrates: 32g | Protein: 22g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 878mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 9mg | Calcium: 407mg | Iron: 2.5mg

     

    Chorizo and Black Bean Chili

    March 22, 2016

    Chorizo and Black Bean Chili

    On the first day of Spring I made......Chorizo and Black Bean Chili! It was cold, there was a chance of snow, and I wanted chili. Flavorful Mexican beef chorizo and black bean chili, spicy, beefy, filling, chili with a not-so-secret ingredient. It can be made on the stove or in the slow cooker!

    Chorizo and Black Bean Chili

     

    I figure this will be the last Winter type recipe I will share for several months, and I almost waited to share it, but I decided it is still cold in many places and hey, maybe your like me and want chili anytime of year. Yes, yes, I do! This Chorizo and Black Bean Chili is perfect for that chili craving. I absolutely love Mexican chorizo. If you have never had it before, it's a beef or pork seasoned sausage. The Mexican variety is seasoned to taste like taco meat only spicier. It comes as either bulk sausage or links in casing.  In this recipe I used beef chorizo.

    Chorizo and Black Bean Chili

    Chorizo and Black Bean Chili

     

    About that not-so-secret ingredient, did you guess what it is? Unsweetened cocoa powder! You can actually taste the chocolate, but it gives this chili a unique flavor that I love. You can leave it out if you want to, but I don't recommend it unless your allergic to chocolate.

    This chili will freeze well, so feel free to make a extra big pot and freeze it in small containers for a quick, no time to cook or don't feel like cooking dinner.

    If you try this recipe I would love to hear your thoughts! WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK, TWITTER, or INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    Print Recipe
    4.24 from 17 votes

    Chorizo and Black Bean Chili

    Flavorful beef Mexican chorizo and black bean chili, spicy, beefy, filling, chili with a not-so-secret ingredient.
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Chili
    Servings: 8
    Calories: 658kcal
    Author: Bernadette

    Ingredients

    • 2 pounds bulk Mexican beef chorizo
    • 31 ounces canned black beans, drained and rinsed
    • 1 large onion, diced
    • 1 large red bell pepper, seeded and diced
    • 3 cloves garlic, minced
    • 32 ounces reduced sodium beef broth
    • 6 ounces tomato paste
    • 3 tablespoons unsweetened cocoa powder

    Instructions

    • Stove top directions: Brown the chorizo in a cast iron dutch oven or other heavy bottomed large pot over high heat, breaking it up into small pieces with a wooden spoon. Do not drain. Add the onion, bell pepper and garlic, cook, stirring, for one minute. Pour in the beef broth, stir in the black beans, tomato paste and cocoa powder. Bring to a boil, reduce the heat to low, cover. Simmer, stirring occasionally, for at least one hour.
    • Slow Cooker Directions- Brown the chorizo in a large pan, then transfer to a large slow cooker. Add the remaining ingredients, stir well. Cover and cook on low for 8-10 hours, or on high for 4-6 hours.
    • Serve with diced avocado, shredded cheese, sour cream, and tortilla chips, or your favorite chili toppings.

    Nutrition

    Calories: 658kcal | Carbohydrates: 28g | Protein: 37g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 2200mg | Potassium: 1323mg | Fiber: 9g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 28.4mg | Calcium: 64mg | Iron: 4.9mg

    Crab Lasagna Rolls with Blue Cheese Sauce

    March 14, 2016

    Crab Lasagna Rolls with Blue Cheese Sauce

    Creamy, cheesy crab lasagna rolls filled with fresh crab, spinach, and Italian cheeses, then topped with a flavorful blue cheese sauce.

    Crab Lasagna Rolls with Blue Cheese Sauce 

    Crab Lasagna Rolls

     

    My husband looked at me like I had four heads when I told him I was going to make Crab Lasagna Rolls for dinner last Friday. It wasn't until he was eating them that he told me it was because he thought I was going to make it with tomato sauce. No, no! Crab and tomato sauce do not go together, sorry. A creamy sauce, more so, a cream sauce made with blue cheese, is where it's at! Also, that's the first time I remember using "where it's at" in my life. Anyway...

    Baked Crab Lasagna Rolls

     

    I already new I was going to make a blue cheese sauce for these crab lasagna rolls when I finally bought a copy of Essentials of Classic Italian Cooking by Marcella Hazan. I had wanted it for a long time, and I'm sure I'll be making tons of the recipes from it. There was a recipe for a Gorgonzola sauce that sounded delicious, so I doubled it for the lasagna rolls and substituted regular blue cheese instead.

    Crab Lasagna Rolls with Blue Cheese Sauce

    About the lasagna rolls themselves, you need these in your life. NEED. THEM. They would be great for a romantic dinner for two, or a bridal shower, or Sunday dinner. It doesn't really matter when, just so long as you do! They are creamy, cheesy, loaded with crab, and filling. I was only able to eat one and a half the first time. Two the second time, because they are so good. Even the picky kid at some of it, but I think it was because she loves blue cheese.

    Print Recipe
    No ratings yet

    Crab Lasagna Rolls with Blue Cheese Sauce

    Creamy, cheesy crab lasagna rolls filled with fresh crab, spinach, and Italian cheeses, then topped with a flavorful blue cheese sauce.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Entree
    Cuisine: Italian American
    Servings: 12
    Calories: 427kcal
    Author: Bernadette

    Ingredients

    • For the Blue Cheese Sauce:
    • 8 ounces blue cheese
    • 1 cup milk
    • 6 tablespoons light butter (the kind I buy is salted)
    • ⅔ cup freshly grated parmigiano-reggiano cheese
    • 1 cup heavy whipping cream
    • For the Crab Lasagna Rolls
    • 12 lasagna noodles
    • 16 ounces fresh or refrigerated crab meat picked through for shells
    • 15 ounces ricotta cheese
    • 2 eggs
    • 1 cup baby spinach, torn into little pieces
    • ½ cup shredded mozzarella cheese
    • ½ tablespoon Italian seasoning
    • ¼ teaspoon garlic powder
    • ¼ teaspoon nutmeg
    • Olive oil cooking spray

    Instructions

    • First, prepare the sauce. Place the blue cheese in a medium saucepan with the milk and butter, and place on the stove over low heat. Stir with a wooden spoon, breaking up the cheese as it melts and stirring into the milk. Once all the blue cheese is broken up, add the parmigiano-reggiano a little at a time, and continue to stir until completely melted and smooth. Remove from the heat and stir in the heavy whipping cream. Set aside to cool.
    • Cook the lasagna noodles according to package directions, then rinse under cold water and lay out separately so they don't stick.
    • In a mixing bowl, combine the crab meat, ricotta, mozzarella, torn spinach, and eggs; stir well. Add in the Italian seasoning, garlic powder, and nutmeg; stir well again.
    • Preheat oven to 375 degrees F and spray a 9 x 12 baking pan with cooking spray. Leaving a 1-inch gap at the top, place about ¼ cup of the crab mixture on the upper end of each lasagna noodle, then roll the side with the mixture up to the bottom end. Place in the baking pan seam side down. Pour the cooled sauce over the top of the lasagna rolls, cover with aluminium foil. Bake in the preheated oven for 30 minutes, or until bubbly and heated through.

    Nutrition

    Calories: 427kcal | Carbohydrates: 24g | Protein: 23g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 760mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1105IU | Vitamin C: 3.5mg | Calcium: 335mg | Iron: 1.2mg

     

     

    Roasted Parsnip, Carrot and Garlic Soup for #SundaySupper

    March 6, 2016

    Roasted Parsnip, Carrot and Garlic Soup

    Healthy and flavorful, vegan Roasted Parsnip, Carrot and Garlic Soup is as easy to make as roasting vegetables. Makes a great appetizer, lunch, or light dinner, and freezes well so you can have it anytime!

    Roasted Parsnip, Carrot and Garlic Soup

    Roasted Parsnip, Carrot and Garlic Soup

     

    This week #SundaySupper is all about root vegetables and is hosted by Cindy of Cindy's Recipes and Writings. Roasted Parsnip, Carrot and Garlic Soup sounded perfect for this occasion! It was delicious, too! If your not familiar with parsnips, they have a sweet, nutty taste that's hard to describe, but not hard to eat. They resemble other root vegetables like potatoes and carrots in that when cooked they have the same texture. making them perfect for this soup. As for the garlic, unless this is your first time reading anything from me, you knew I was going to put garlic in it! Garlic is a food group, after all.

    Following the Roasted Parsnip, Carrot and Garlic Soup recipe is the list of all the great root vegetable recipes shared today, so you can enjoy them many different ways!

    Print Recipe
    No ratings yet

    Roasted Parsnip, Carrot and Garlic Soup

    Healthy and flavorful, vegan Roasted Parsnip, Carrot and Garlic Soup is as easy to make as roasting vegetables. Makes a great appetizer, lunch, or light dinner, and freezes well so you can have it anytime!
    Prep Time15 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 218kcal
    Author: Bernadette

    Ingredients

    • 3 pounds parsnips, peeled and chopped into 2 inch pieces
    • 2 pounds carrots, peeled and chopped into 2 inch pieces
    • 4 cloves garlic peeled
    • 2 tablespoons light tasting olive oil
    • 8 cups vegetable broth (I recommend a non-tomato based one), or 4 cups vegetable broth plus 4 cups water

    Instructions

    • Preheat the oven to 400 degrees F. Toss the chopped parsnips and carrots with the olive oil and spread out on a large baking sheet. Bake in the preheated oven for 45 minutes, stirring every 10 minutes or so, until soft. Add the garlic after 25 minutes, stirring to coat with the oil. If the vegetables start to brown to quickly before softening turn the oven down to 350 degrees F.
    • Once the vegetables are softened, transfer to a large pot. Pour the vegetable broth over the vegetables. Puree with an immersion blender until smooth. Alternately, working in batches, puree in a blender, then transfer to a large pot.
    • Heat over medium-high heat until simmering. Serve hot.

    Nutrition

    Calories: 218kcal | Carbohydrates: 44g | Protein: 3g | Fat: 4g | Sodium: 1035mg | Potassium: 1006mg | Fiber: 11g | Sugar: 15g | Vitamin A: 19445IU | Vitamin C: 36.1mg | Calcium: 101mg | Iron: 1.4mg

     

     

    Appetizers

    • Chipotle Sweet Potato Chips from Momma's Meals
    • Golden Beet Chips with Sea Salt from Sunday Supper Movement
    • Roasted Beet Hummus from And She Cooks
    • Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
    • Roasted Sweet Potato Soup from Magnolia Days
    • Root Vegetable Soup with Herb Croutons from An Appealing Plan
    • Waffled Carrot Latkes from A Kitchen Hoor's Adventures

    Breakfast

    • Carrot Cake Baked Oatmeal from Hezzi-D's Books and Cooks
    • Carrot Cake Smoothie from Brunch-n-Bites
    • Carrot Cake Waffles from Alida's Kitchen
    • Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
    • Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker

    Main

    • Bacon-Potato Torte from Tramplingrose
    • Beef & Root Vegetable Hand Pastries from Gate to Plate
    • Beet, Blue Cheese and Bacon Pizza from Caroline's Cooking
    • Beet Pesto from Sew You Think You Can Cook
    • Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
    • Hearty Stew Hand Pies from The TipToe Fairy
    • Roasted Root Vegetable Panzanella Salad from The Chef Next Door
    • Root Vegetable and Beef Flatbread from Family Foodie
    • Roasted Vegetable Borscht from The Crumby Cupcake
    • Shepherd's Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
    • Skillet Breakfast Potatoes from Life Tastes Good
    • Sweet Potato Pancakes from Our Good Life
    • Turnip Rutabaga and Root Veggie Beef Stew from Cindy's Recipes and Writings
    • Wild Rice Vegetable Bake from Wholistic Woman

    Sides

    • Baked Potato Wedges with Parmesan and Garlic from Bobbi's Kozy Kitchen
    • Beet, Greens and Goat Cheese Gratin from Monica's Table
    • Boxty (Irish Potato Pancakes) from Curious Cuisiniere
    • Browned Butter Braised Baby Turnips from Food Lust People Love
    • Caprese Twice Baked Potatoes from Seduction in the Kitchen
    • Carrot Ribbon and Orange Salad from Pies and Plots
    • Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
    • Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
    • Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
    • Honey Dijon Roasted Carrots from Renee's Kitchen Adventures
    • Jicama Home Fries from Casa de Crews
    • Lemon Thyme Au Gratin Potatoes from Vintage Kitty
    • Moroccan Harissa Potatoes from Palatable Pastime
    • Roasted Balsamic Carrots from Confessions of a Cooking Diva
    • Roasted Root Vegetable Farro from Cooking Chat
    • Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
    • Root Vegetable Mash from Feeding Big and more
    • Rooty Dauphinoise from Jane's Adventures in Dinner
    • Smashed Potatoes from Taste And See
    • Smoked Sausage Potato Casserole from Kitchen Gidget
    • Spicy Carrots & Potatoes from Sweet Mornings
    • Sweet Potato Shoestring Fries from Grumpy's Honeybunch
    • Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats

    Desserts

    • Best Ever Carrot Cake from Fantastical Sharing of Recipes
    • Carrot Cake Cheesecake from Angels Home Sweet Homestead
    • Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
    • Carrot Cookies from The Freshman Cook
    • Chocolate Carrot & Squash Muffins from What Smells So Good?
    • Homemade Carrot Cake from Cosmopolitan Cornbread
    • Iced Beet Cake from Beauty and the Beets
    • Gluten Free Carrot Cake from Real Food Real Deals

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

    Chicken Tamale Pie for #SundaySupper

    February 28, 2016

    This Chicken Tamale Pie tastes just like tamales! With a traditional masa harina crust, shredded chicken, diced veggies, and salsa verde, it's much easier and quicker to make, full of flavor and the perfect #SundaySupper.

    Chicken Tamale Pie

    Chicken Tamale Pie

     

    This weeks #SundaySupper is hosted by Erica of The Crumby Cupcake, and the theme is PIES, both sweet and savory.

    I love tamales, though I'll admit I've probably never had authentic Mexican tamales. Unless, maybe the one's at the bazaar for a local church were authentic. It's a possibility, they have a high Hispanic population at St. Nick's. If so, that would be it. We have purchased frozen one's in the past, I've never made my own because of the time it would take. Maybe someday I will find it worth the time, but for now I get my tamale fix in tamale bites or in chicken tamale pie form.

    Whole Chicken Tamale Pie

     

    I adapted the masa crust for this chicken tamale pie from Serious Eats. It is MUCH more light and not dough like than the crust in my Bacon Jalapeno and Monterey Jack Tamale Bites, and for a few minutes I was afraid it wasn't going to work. When it was done, it was just like a tamale on the bottom, and golden and crispy on the top.

    The dough isn't easy to spread evenly, I used a rubber spatula and didn't worry if it was perfectly even. Do you really worry about things like that when it's just for yourself and your family? I just worry that the dogs might eat it before I photograph it. I was holding the plated pie over my head when I snapped this photo of Bella, with Jack behind her.

    Bella

     

     

    Chicken Tamale Pie

     

    Be sure to read on after the recipe for all the other great pie recipes shared today!

    Chicken-Tamale-Pie-Fork

    Print Recipe
    5 from 1 vote

    Chicken Tamale Pie

    This Chicken Tamale Pie tastes just like tamales! With a traditional masa harina crust, shredded chicken, diced veggies, and salsa verde, it's much easier and quicker to make, full of flavor and the perfect #SundaySupper.
    Prep Time2 hours hrs 20 minutes mins
    Cook Time45 minutes mins
    Total Time3 hours hrs 5 minutes mins
    Course: Entree
    Cuisine: Mexican/American
    Servings: 8
    Calories: 469kcal
    Author: Bernadette

    Ingredients

    • 3 ½ cups masa harina
    • 3 ½ cups chicken stock, divided
    • ¾ cup plus 2 tablespoons cold vegetable shortening or lard
    • 1 teaspoon Kosher salt
    • 2 teaspoons baking powder
    • 2 cups finely shredded cooked chicken breast
    • ¾ cup finely diced green bell pepper (any color is fine)
    • ¾ cup finely chopped yellow onion
    • ½ cup frozen corn
    • 2 jalapenos, seeded and finely diced
    • ½ cup salsa verde
    • Cooking spray

    Instructions

    • Stir together the masa harina and 3 cups chicken stock in a medium-size bowl. In a large mixing bowl combine ¾ cup vegetable shortening, salt, and baking powder. Mix together with an electric beater on low speed. Add the masa, large serving spoonfuls at a time, continuing to beat on medium speed until fully combined. Cover and refrigerate for 1 hour.
    • Heat the remaining 2 tablespoons vegetable shortening or lard in a saute pan over medium-high heat. Saute the diced bell pepper, onions, corn, and jalapenos for 3-5 minutes until just beginning to soften. Remove from the heat and stir in the shredded chicken. ½ cup chicken stock, and salsa verde. Set aside to cool.
    • Preheat the oven to 375 degrees F. Remove the masa from the refrigerator and beat with an electric mixer one more time. Spray a 9-inch pie plate with cooking spray. Spread about ⅔ of the masa evenly across the bottom and up the sides of the pie plate. Fill with the chicken mixture. Carefully spread the remaining maza over the top, Wipe the rim of the pie plate to remove any excess maza.
    • Bake in the preheated oven for about 45 minutes, or until hot and lightly golden on top.

    Nutrition

    Calories: 469kcal | Carbohydrates: 47g | Protein: 15g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 646mg | Potassium: 538mg | Fiber: 4g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 4.3mg

    Sweet As Pie

    • Apple Browned Butter Tart by The Chef Next Door
    • Banana Cream Pie from Recipes Food and Cooking
    • Blood Orange Pie from The TipToe Fairy
    • Brown Sugar Pie from Hezzi-D's Books and Cooks
    • Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
    • Chocolate Macadamia Nut Tart from Desserts Required
    • Chocolate Pudding Pie from The Bitter Side of Sweet
    • Coconut Cream Pie from Family Foodie
    • Easy Lemon Pie from Basic N Delicious
    • Fresh Lemon Hand Pies from From Gate to Plate
    • German Sweet Chocolate Cream Pie from Meal Planning Magic
    • Gluten-Free Chocolate Cherry Pie from NinjaBaker
    • Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
    • Grapefruit Pie from Culinary Adventures with Camilla
    • Homemade Oatmeal Creme Pies from Pies and Plots
    • Irish Cream Coffee Mud Pie from The Crumby Cupcake
    • Leaf Topped Apple Pie from That Skinny Chick Can Bake
    • Magic Cookie Bar Pie from Moore or Less Cooking
    • Mixed Berry Hand Pies from My Imperfect Kitchen
    • No Bake Blueberry Cheesecake Pie from Feeding Big and More
    • No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
    • No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
    • Orange Meringue Pie from Cindy's Recipes and Writings
    • Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
    • Peanut Butter Chocolate Chip Pie from Sweet Mornings
    • Perfect Manhattan Pie from The Texan New Yorker
    • Pineapple Meringue Pie from A Day in the Life on the Farm
    • Quick Swiss Apple Pie from Confessions of a Cooking Diva
    • Raspberry Cheesecake Pudding Pie from Flour On My Face
    • Strawberry Mascarpone Tart from Taste And See

    Mealtime Pie

    • Beef & Red Wine Pie from Wholistic Woman
    • Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
    • Chard and Parsnip Galette from Caroline’s Cooking
    • Cornish Pasties from Palatable Pastime
    • Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
    • Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
    • Italian Hand Pies from Brunch-n-Bites
    • Irish Shepherd's Pie from The Freshman Cook
    • Jamaican “No-Beef” Patties from What Smells So Good?
    • Mini Swiss Quiches from Family Around The Table
    • Mushroom Swiss Quiche from Renee’s Kitchen Adventures
    • Pizza Rustica from Monica’s Table
    • Salmon Pot Pie from Bobbi’s Kozy Kitchen
    • Savory and Spicy Mincemeat Pie from eating in instead
    • Shepherd’s Pie Hand Pies from Our Good Life
    • Skillet Shepherd’s Pie from Life Tastes Good
    • Spaghetti Pie from Grumpy’s Honeybunch
    • Spicy Korean Cottage Pie from kimchi MOM
    • Taco Hand Pies from Kitchen Gidget
    • Weeknight Chicken Pot Pie from Books n' Cooks
    • Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

    Fried Potatoes with Oyster Mushrooms and Brie

    February 24, 2016

    a white bowl of fried potatoes with a black serving spoon

    Easy Fried Potatoes with Oyster Mushrooms and Brie is a simple side dish with an elegant touch, perfect for weeknights or special occasions!

    Fried Potatoes with Oyster Mushrooms and Brie

     

    Earlier this week I shared a recipe for Chicken in Milk and mentioned that I had made fried potatoes with oyster mushrooms and brie to go alongside it. I hadn't really planned on making it at all, just happened to have a small brie that I had purchased a few weeks ago thinking I was going to use it in something else that didn't happen, and oyster mushrooms I was thinking of using in an appetizer. Sometimes my best recipes aren't planned at all, because everyone loved these potatoes! I think my husband liked it better than the chicken, even.

    Fried Potatoes with Oyster Mushrooms and Brie

    Fried Potatoes with Mushrooms and Brie

     

    These aren't the prettiest potatoes, but they are so delicious, and so easy to make! Just fry diced potatoes (I used red, but any would work) in canola oil until crispy, drain, add chopped mushrooms (again, any kind would work) chives, and a little salt and pepper, saute until the mushrooms are soft, turn off the heat, and fold in the brie cheese. The secret to keeping the potatoes crispy is adding the cheese after it's removed from the heat. The brie is only partially melted and pairs great with the potatoes and mushrooms. It made a great substitute for mashed potatoes.

    Print Recipe
    3 from 4 votes

    Fried Potatoes with Oyster Mushrooms and Brie

    Easy fried potatoes with oyster mushrooms and brie makes a great weeknight or special occasion side dish.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Side Dish
    Servings: 4
    Calories: 317kcal
    Author: Bernadette

    Ingredients

    • 2 large red potatoes, unpeeled and well scrubbed, chopped
    • 8 ounce brie round, rind removed and cut up
    • 3.5 ounces oyster mushrooms, cleaned and chopped
    • 1 tablespoon finely chopped chives
    • salt and pepper to taste
    • ¼ cup canola oil, for frying

    Instructions

    • Heat the oil over high heat in a saute pan with enough canola oil to cover the bottom of the pan. Add the chopped potatoes and fry, stirring often until crispy, about 5-7 minutes.
    • Drain the oil and turn the heat down to medium. Add the chopped oyster mushrooms and chives to the potatoes, season with salt and pepper, and saute until the mushrooms are soft. Remove from the heat, lightly fold in the brie, and serve.

    Nutrition

    Calories: 317kcal | Carbohydrates: 14g | Protein: 14g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 361mg | Potassium: 500mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 19mg | Calcium: 114mg | Iron: 1.2mg

     

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