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    Home » Recipes

    Recipes

    Eggplant Parmesan #SundaySupper

    May 29, 2019

    Eggplant Parmesan

    Homemade Eggplant Parmesan, topped with a quick and easy marinara sauce, fresh mozzarella, and Parmigiano-Reggiano cheese makes a great weekend or special occasion dinner.

    Eggplant Parmesan

     

    As soon as I saw the Italian Fest theme for this #SundaySupper I knew my friend Manuela from Manu's Menu  would make the perfect host. She was born and grew up in Italy, and now lives in Australia while blogging the most delicious sounding Italian food. I have tons of her recipe in my "Recipes To Try" on Pinterest, and had planned on making a pizza of hers to share with you today, but changed my mind after I realized I would then have shared two pizzas in a row after Monday's Margherita Naan Pizza . Oops!

    Baked Eggplant Parmesan

     

    I love Eggplant Parmesan, and for years I pretty much followed the recipe from Scalinis Family Italian Restaurant,which has a unique story behind it that I first heard when I was pregnant with my daughter. It seems their Eggplant Parmesan puts pregnant women into labor! I've never even been to the restaurant, but I saw a story online about them, and decided to try it. I can't say that it worked or not really, I think I made it on Friday and our daughter was born on Monday, but she was due the next day anyway.

    The only problem with their recipe is it takes a long time to make, and it makes a TON. Let's face it, this isn't a weeknight dinner even with my shortened version. It is a lot smaller though, about enough for a family of four. If you want to increase the amount of eggplant make sure to increase the amount of sauce. The sauce recipe below is my fixed version of what I originally tried to make, after I realized it wasn't enough.

    Eggplant Parmesan

    How do you make Eggplant Parmesan?

    First sliced eggplant is salted, covered with paper towels and weighted with something heavy like a cookbook to pull out the moisture in the eggplant (leave it sit covered for thirty minutes to an hour), then dredged in flour and fried until crisp, topped with an easy sauce and fresh cheeses, then baked until bubbling.

    Don't skip the salting and covering, it makes the eggplant crispy and delicious!

    Eggplant Parmesan is one of the most common Italian dishes, but it is so good that I believe that everyone needs to make it at home! Read on after the recipe to see all the other great Italian recipes shared today.

    Print Recipe
    5 from 5 votes

    Eggplant Parmesan

    Homemade Eggplant Parmesan topped with a quick and easy sauce, fresh mozzarella, and Parmigiano-Reggiano cheese makes a great #SundaySupper!
    Prep Time1 hour hr
    Cook Time45 minutes mins
    Total Time1 hour hr 45 minutes mins
    Course: Entree
    Cuisine: Italian
    Keyword: baked eggplant parmesan, eggplant parmesan recipe
    Servings: 4
    Calories: 485kcal
    Author: Bernadette

    Ingredients

    • 1.5 pounds dark purple eggplant
    • salt
    • 1 cup all-purpose flour
    • 3 cups canola oil, for frying the eggplant (or as much as needed)
    • 2 cups chopped fresh tomatoes
    • 1 cup canned crushed tomatoes
    • 1 tablespoon fresh chopped parsley (or 1 teaspoon dried), plus extra for garnish
    • 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
    • 1 tablesppon olive oil
    • pinch crushed red pepper flakes, crushed between your fingers until fine
    • ½ pound fresh mozzarella cheese, sliced as thin as possible
    • ½ cup grated fresh Parmigiano-Reggiano cheese
    • butter flavored non-stick cooking spray

    Instructions

    • Cut off the steam and slice the eggplant, unpeeled, into ¼ inch thick slices. Lightly salt 1 side of each slice and place stacked in a colander. Cover with a paper or kitchen towel and weigh down with something heavy (like a cookbook) to draw out the moisture. Leave for 30 minutes to 1 hour.
    • Meanwhile, prepare the sauce. Pour the olive oil in a medium saute pan, add the tomatoes, crushed tomatoes, chopped parsley, basil and crushed red pepper. Cook over medium heat, stirring often, for ten minutes. Remove from the heat, set aside.
    • Place the flour in a shallow bowl or plate. Pour about an inch and a half of canola oil into a large frying pan; heat over medium-high heat. Pat the eggplant dry, one piece at a time, dredge in the flour, and place in the hot oil. Continue quickly repeating with remaining eggplant, without over-crowding the pan. Turn the eggplant once, when golden. Remove from the oil onto a rack or large platter lined with paper towels without over-lapping. Repeat until all the eggplant is cooked and golden. Pat lightly with paper towel to remove excess oil.
    • Preheat the oven to 400 degrees F. Spray a large glass baking pan with the cooking spray, place a layer of eggplant in the pan, top with a layer of sauce, slices of mozzarella, and half the Parmesan. Repeat until all the eggplant is in the pan, with a final layer of sauce. Bake in the preheated oven for 25 minutes, remove from the oven and top with a final layer of mozzarella and Parmesan, return to the oven for 10 minutes. Remove from the oven and let sit for 5 minutes before serving.

    Nutrition

    Calories: 485kcal | Carbohydrates: 42g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 643mg | Potassium: 831mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1380IU | Vitamin C: 20.9mg | Calcium: 482mg | Iron: 3.2mg

     

    Appetizers:

    • Cacio e Uova Meatless Recipe from She Loves Biscotti
    • Gnocchi alla Romana from Tramplingrose
    • Italian Rice Balls from My World Simplified
    • Rosemary Focaccia from Curious Cuisiniere
    • Tomato Caprese with Burrata from Casa de Crews

    Mains:

    • Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
    • Braised Italian-Style Beef Short Ribs from Hardly A Goddess
    • Bruschetta Chicken from Meal Planning Magic
    • Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
    • Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
    • Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
    • Classic Vodka Sauce from Cupcakes & Kale Chips
    • Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
    • Florentine Pizza from A Mind Full Mom
    • Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
    • Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
    • Mushroom Bolognese Pasta Recipe from Life Tastes Good
    • Parma Rosa Baked Ziti from Palatable Pastime
    • Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
    • Pasta e Fagioli from Cindy’s Recipes and Writings
    • Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
    • Pesce all’Aqua Pazza from Monica’s Table
    • Polenta-Crusted Italian Sausage Pies from Wholistic Woman
    • Pumpkin Agnolotti from Jane’s Adventures in Dinner
    • Shrimp Fra Diavolo from Grumpy’s Honeybunch
    • Slow Cooker Lasagna from Food Lust People Love
    • Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
    • Tuscan Kale Pesto Risotto from Cooking Chat
    • Zuppa Toscana from Momma’s Meals

    Dessert:

    • Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
    • Berry Tiramisu from That Skinny Chick Can Bake
    • Cannoli Poke Cake from Moore or Less Cooking
    • Cherry Walnut Biscotti from Pies and Plots
    • Chocolate Tiramisu from Renee’s Kitchen Adventures
    • Fiordilatte Gelato from Manu’s Menu
    • Italian Cream Cheesecake from The Crumby Cupcake
    • Lemoncello Tiramisu from The Redhead Baker
    • Limoncello Cookies from Cosmopolitan Cornbread
    • Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
    • Panna Cotta with Fresh Berries from The Chef Next Door
    • Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
    • Strawberry Panna Cotta from From Gate to Plate
    • Tiramisu Semifreddo from Tara’s Multicultural Table
    • Wine and Cheese Chocolate Muffins from What Smells So Good?
    • Zabaglione Gelato from Magnolia Days

    Beverages:

    • Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
    • Easy Limoncello from Our Good Life
    • Liquore all’Alloro from Culinary Adventures with Camilla
    • Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian

    And Artichoke Torta plus More Recipes for Italian Fest 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

    Mozzarella Tomato Artichoke Salad

    May 15, 2019

    Photo of a white bowl on top of a checkered red napkin filled with Mozzarella Tomato Artichoke Salad

    This Mozzarella Tomato Artichoke Salad is made with sweet grape tomatoes, mozzarella cheese pearls, and marinated artichokes in Greek dressing. It's perfect for all your summertime cookouts and parties.

    Photo of a white bowl on top of a checkered red napkin filled with Mozzarella Tomato Artichoke Salad

    Image credit Laurie Farmer Frosting and a Smile This recipe was originally published on May 29, 2012.

    I have been making this cherry tomato mozzarella salad for years! I was inspired by a salad like it that Walmart used to carry. It's incredibly easy to make, it takes less than 5 minutes to put together and then it sits in the fridge for four hours to let the flavors come together.

    How to make Mozzarella Tomato Artichoke Salad

    This tomato artichoke salad has just two packages of grape tomatoes (or an equal amount of garden fresh grape tomatoes), two cans or jars of marinated artichoke hearts (drained), and 16 ounces of mozzarella cheese pearls topped with Greek dressing, then seasoning with salt, pepper, and dried basil. Mix it up, cover, and refrigerate for four hours or up to overnight.

    Overhead photo of Mozzarella Tomato Artichoke Salad in a white bowl on a red checkered napkin

    Image credit Laurie Farmer Frosting and a Smile

    I serve this Mozzarella Tomato Artichoke Salad every summer at cookouts and parties and everyone loves it! Leftovers will keep in the refrigerator for 3-5 days.

    Since summer is coming, though not fast enough for me, here are more of my favorite tomato recipes:

    Crispy Fried Green Tomatoes 

    Bacon Cream Cheese Stuffed Cherry Tomatoes 

    Italian Tomato Ricotta Pie 

    Homemade Tomato Basil Sauce 

    This recipe is featured in Darn Good Eats, The Cookbook for Creative Chefs and Reluctant Cooks by the lovely Jodi Ambrose of Jodi Ambrose Blog. 

    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 a white bowl on top of a checkered red napkin filled with Mozzarella Tomato Artichoke Salad
    Print Recipe
    5 from 2 votes

    Mozzarella Tomato and Artichoke Salad

    Juicy tomatoes, mozzarella cheese balls, and diced artichokes come together in this wonderful summer salad.
    Prep Time4 hours hrs 5 minutes mins
    Total Time4 hours hrs 5 minutes mins
    Course: Salad
    Servings: 6
    Calories: 390kcal
    Author: Bernadette

    Ingredients

    • 2 pints grape tomatoes
    • 16 ounces mozzarella cheese pearls I have used the slightly bigger cheese balls in the past drained
    • 2 cans quartered artichoke hearts drained and broken apart ( still large pieces)
    • 1 bottle Kens Greek Dressing
    • pinch each dried basil coarse sea salt, and fresh ground pepper

    Instructions

    • Rinse tomatoes. Alternately layer tomatoes, mozzarella cheese and artichoke hearts in a large container.
    • Pour dressing over the top and add basil, sea salt and pepper. Stir well, cover and refrigerate for at least 4 hours, preferably overnight

    Notes

    Cook time indicates chill time.

    Nutrition

    Calories: 390kcal | Carbohydrates: 11g | Protein: 14g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 221mg | Potassium: 373mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2315IU | Vitamin C: 24.6mg | Calcium: 289mg | Iron: 0.5mg

    Grilled Sweet Caprese Chicken #CookoutWeek

    May 6, 2019

    Grilled Sweet Caprese Chicken is made with chicken breasts marinated in a sweet cherry tomato sauce, grilled and topped with basil and mozzarella cheese.

    This post is sponsored by The French Farm for #CookoutWeek. All opinions, as always, are my own. Grilled Sweet Caprese Chicken is made with chicken breasts marinated in a sweet cherry tomato sauce, grilled and topped with basil and mozzarella cheese.

    Grilled Sweet Caprese Chicken is made with chicken breasts marinated in a sweet cherry tomato sauce, grilled and topped with basil and mozzarella cheese.

     

    Originally published on June 29, 2017.

    Welcome to day 4  of #CookoutWeek hosted by The PinterTest Kitchen. You can read all about the participating bloggers, and find out more about the sponsors on my earlier post this week. 

     Frantoi Cutrera Cherry Tomato Sauce

    I have to say that when I first tasted this cherry tomato sauce sent to me to try from The French Farm it didn't taste very much like sweet cherry tomatoes to me. I guess this is one of those things that has to be heated in order to bring out it's full flavor, because once I tasted this Grilled Sweet Caprese Chicken I could definitely taste it. I'm going to have to order more of it, since we decided not to plant a garden this year due to lack of time to work on it I won't have fresh cherry tomatoes right on hand. Or cucumbers, or hot peppers...I'm a little sad about it.

    Grilled Sweet Caprese Chicken

    Grilled Sweet Caprese Chicken is made with chicken breasts marinated in a sweet cherry tomato sauce, grilled and topped with basil and mozzarella cheese.

    When cooking chicken breasts I pound them with a meat mallet to make them as much of an even thickness as possible so they cook evenly and are all done at the same time. If you chicken breasts are thicker, they will require a longer cooking time. Simply continue to brush them with the marinade occasionally to keep them from drying out.

    Looking for more grilled dinner ideas? Try these:

    Garlic Herb Grilled Pork Chops 

    Grilled Cajun Blueberry BBQ Ribs 

    Beer Marinated Grilled Porterhouse Steak

    Maple Honey Sriracha Grilled Chicken 

    Read on after the recipe for Grilled Sweet Caprese Chicken to see all the other great cookout recipes shared today.

    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!

    Grilled Sweet Caprese Chicken is made with chicken breasts marinated in a sweet cherry tomato sauce, grilled and topped with basil and mozzarella cheese.
    Print Recipe
    No ratings yet

    Grilled Sweet Caprese Chicken #CookoutWeek

    Grilled Sweet Caprese Chicken is made with chicken breasts marinated in a sweet cherry tomato sauce, grilled and topped with basil and mozzarella cheese.
    Prep Time2 hours hrs 5 minutes mins
    Cook Time20 minutes mins
    Total Time2 hours hrs 23 minutes mins
    Course: Entree
    Cuisine: American
    Keyword: caprese chicken, grilled chicken breast recipes, grilled chicken caprese
    Servings: 3
    Calories: 690kcal
    Author: Bernadette Martin

    Ingredients

    • 2 pounds chicken breasts, pounded evenly
    • 11.4 ounces Ready Cherry Tomato Sauce (or your favorite sweet sauce)
    • ½ cup olive oil
    • ½ teaspoon Italian seasoning
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    • 8-10 fresh basil leaves, or enough to cover the top of each chicken breast
    • 15 mozzarella cheese pearls (or sliced mozzarella)

    Instructions

    • In a large bowl whisk together the cherry tomato sauce, olive oil, Italian seasoning, salt and pepper. Place the pounded chicken breasts in a freezer bag and pour the mixture over the breasts. Squeeze the air out of the bag, seal and refrigerate for at least 2 hours, turning occasionally.
    • Heat the grill to at least 400 degrees F. Drain the marinade from the chicken and reserve for brushing. Place the chicken on the grates, brush the top with the marinade, cover and cook for 4-5 minutes. Turn and brush again. Cover and cook for an additional 4 minutes. Turn and brush again. Continue cooking and turning until a meat thermometer place in the thickest part of each breast registers 160 degrees. Place the basil leaves on top of each breast, followed by the mozzarella cheese (press down lightly on them if using the pearls). Lightly brush over the cheese with the marinade. Cover and cook for a few minutes more, until the cheese is melted and the chicken is at least 165 degrees.

    Notes

    Prep time includes marinating time.

    Nutrition

    Calories: 690kcal | Protein: 65g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 195mg | Sodium: 595mg | Potassium: 1118mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 6.9mg | Calcium: 88mg | Iron: 1.5mg

    Today's #CookoutWeek Recipes:

    Grilled Rack of Lamb and Herb Vegetables from The Saucy Southerner

    Cowboy Beans from Savory Moments

    Grilled Corn Salad with Tomato and Avocado from A Day in the Life on the Farm

    Southern Style Seven Layer Dip from The Freshman Cook

    Grilled Cilantro Lime Chicken from Join Us, Pull Up A Chair

    Front Porch Sipper from Our Good Life

    Mini Citrus Honey Cheesecakes from 2 Cookin' Mamas

    Easy and Healthy Seasoned Grilled Chicken Breasts from Kelly Lynn's Sweets and Treats

    Black Bean Burgers from The Pajama Chef

    Lavender Honey Ice Cream from Baking Sense

     

    Easy Champagne Cupcakes #BrunchWeek

    April 27, 2019

    photo of Easy Champagne Cupcakes on a white flower trimmed platter

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. These sweet, Easy Champagne Cupcakes are made with boxed French vanilla cake mix, champagne, and topped with cream cheese icing.

    photo of Easy Champagne Cupcakes on a white flower trimmed platter

    Welcome to the final day of #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! You can read all about our sponsors and the awesome giveaway here and enter the giveaway below, or on any #BrunchWeek 2019 post.

    I decided to make Easy Champagne Cupcakes to celebrate my "niece" Marissa's upcoming wedding on May 4. I'm friends with most of Marissa's family and consider them family to me. Marissa's Aunt is my daughters "Aunt", and her sister is my daughters Godmother.

    I got the idea once I saw these sprinkles from #BrunchWeek sponsor Sweets & Treats.

    photo of two packages to Sweets and Treats sprinkles

    The blue sprinkles are a close match to the bridesmaids dresses, and the white ones are a mix called wedding bells.

    How do you make Easy Champagne Cupcakes with a box mix?

    Prepare the mix according to package directions replacing the oil with melted butter, if desired, adding one additional egg, and replacing the water with a dry champagne like a Brut, if using a vanilla mix, or pink champagne if using strawberry.

    photo of unbaked cupcake batter in cupcake pans

    Mix and bake according to the package directions. Let them cool completely before icing.

    photo of baked champagne cupcakes before icing

    How do you make Champagne Cream Cheese Icing?

    Bring 8 ounces of cream cheese and a stick of butter to room temperature. Using a stand mixer or electric mixer, add 3 tablespoons champagne and 1 teaspoon vanilla to the cream cheese and butter. Mix until smooth, then slowly add 3 ½ -4 cups of sifted powdered sugar and mix until smooth.

    The icing at this point may be runny. I suggest refrigerating it for a few hours to let it solidify before icing the cupcakes. If the icing ends up too hard to use, leave it sit out for a little bit.

    photo of iced champagne cupcakes on a glass plate

    Cream cheese icing does need to be kept refrigerated. Bring the Easy Champagne Cupcakes out of the fridge one hour before serving to come to room temperature.

    Overhead photo of Easy Champagne Cupcakes topped with champagne cream cheese frosting and blue and white sprinkles

    Here are some more brunch desserts for you to try:

    Walnut Crumb Cookies

    Chinese Sugar Donuts

    Espresso Coffee Cake

    Blueberries and Cream Roll Cake 

    Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!

    photo of Easy Champagne Cupcakes on a white flower trimmed platter
    Print Recipe
    4 from 1 vote

    Easy Champagne Cupcakes

    These sweet, Easy Champagne Cupcakes are made with boxed French vanilla cake mix, champagne, and topped with  champagne cream cheese icing.
    Prep Time20 minutes mins
    Cook Time17 minutes mins
    Chilling Time1 hour hr 30 minutes mins
    Total Time37 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: champagne cupcakes,, champange cream cheese icing
    Servings: 18
    Calories: 251kcal
    Author: Bernadette

    Ingredients

    For the cupcakes:

    • 15.25 ounces French Vanilla boxed cake mix
    • 3 eggs
    • 1 cup champagne
    • ½ cup melted butter (or canola oil)

    For the icing

    • 3 ½-4 cups sifted powdered sugar
    • 8 ounces cream cheese , at room temperature
    • ½ cup butter , at room temperature (1 stick)
    • 3 tablespoons champagne
    • 1 teaspoon vanilla

    Instructions

    For the cupcakes

    • Prepare the mix according to package directions substituting the water with champagne and the oil with butter.  Mix and bake according to the package directions, filling each cupcake liner ¾ full. Let the cupcakes cool completely before icing. 

    For the champagne cream cheese icing

    • Using a stand mixer or electric mixer, add the champagne and vanilla to the cream cheese and butter. Mix until smooth, then slowly add 3 ½ -4 cups of sifted powdered sugar and mix until smooth.
    • Refrigerating for two hours before icing the cupcakes is recommended. If the icing ends up too hard to use, leave it sit out for a little bit.
    • After icing the cupcakes, refrigerate until 1 hour before serving. 

    Nutrition

    Calories: 251kcal | Carbohydrates: 26g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 159mg | Potassium: 42mg | Sugar: 24g | Vitamin A: 525IU | Calcium: 25mg | Iron: 0.3mg

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN 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!  

    This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. 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. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. 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 promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

    a Rafflecopter giveaway

    Take a look at what the #BrunchWeek Bloggers are creating today!

    BrunchWeek Beverages:
    Blackberry Peach Crush from Jolene's Recipe Journal
    Guava Lemonade from Shockingly Delicious
    Mango Lemonade Vodka Cooler from The Redhead Baker

    BrunchWeek Appetizers and Salads:
    Bacon Ranch Tortilla Rollups from The Mandatory Mooch

    BrunchWeek Egg Dishes:
    Bacon Cheddar Cheese Souffle from Cookaholic Wife

    BrunchWeek Breads, Grains, and Pastries:
    Bacon Cheddar Scones from The Nifty Foodie
    Savory Palmiers from Caroline's Cooking
    Vegan Biscuits & Gravy from The Baking Fairy

    BrunchWeek Desserts:
    Easy Champagne Cupcakes from Rants From My Crazy Kitchen
    Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
    Pineapple Paradise Layer Cake from Love and Confections
    Ricotta Cookies from April Golightly
    Rosemary Lavender Macaron from A Kitchen Hoor's Adventures
    Streusel Kuchen (German Coffee Cake) from Platter Talk
    Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
    White Chocolate Snack Clusters from Family Around the Table

    Peach Mimosas #BrunchWeek

    April 25, 2019

    Front facing photo of two glasses of peach mimosas with orange slices on the rims

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. These quick and easy Peach Mimosas, made with champagne, orange juice, and peach syrup, make the perfect brunch cocktail.

    Front facing photo of two glasses of peach mimosas with orange slices on the rims

    Welcome to day 4 of #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! You can read all about our sponsors and the awesome giveaway here and enter the giveaway below, or on any #BrunchWeek 2019 post.

    Until I received a bottle of #BrunchWeek sponsor Torani peach syrup to try, I had never had a mimosa before. I immediately thought of the first alcoholic drink I ever had, a Fuzzy Naval. It was my husband that suggested I make a mimosa.

    How do you make Peach Mimosas?

    For each serving you will need six ounces of dry champagne, 3 ounces of no-pulp orange juice, and one ounce of Torani peach syrup. Slowly pour the champagne into a champagne flute ( I chose to use highball glasses sent to me by another #BrunchWeek sponsor, JoyJolt), followed by the orange juice and peach syrup. Stir and top with ice.

    Overhead photo of two glasses of Peach Mimosa

    Need more cocktail recipes for brunch? Here are two of my favorites:

    Bacon Jalapeno Bloody Mary 

    Watermelon Punch 

    Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN 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!  

    Front facing photo of two glasses of peach mimosas with orange slices on the rims
    Print Recipe
    4 from 1 vote

    Peach Mimosas

    These quick and easy Peach Mimosas, made with champagne, orange juice, and peach syrup, make the perfect brunch cocktail.
    Prep Time5 minutes mins
    Course: Cocktail
    Cuisine: American
    Keyword: brunch cocktail recipes, mimosa recipe, peach mimosa
    Servings: 2
    Calories: 211kcal
    Author: Bernadette

    Ingredients

    • 12 ounces dry champagne, divided(I used Brute)
    • 6 ounces orange juice, divided
    • 2 ounces Torani peach sryup

    Instructions

    •  Slowly pour the 6 ounces each champagne into two champagne flutes. followed by 3 ounces each orange juice, and 1 ounce each peach syrup. 
    • Stir and top with ice. Serve cold. 

    Nutrition

    Calories: 211kcal | Carbohydrates: 33g | Sodium: 12mg | Potassium: 319mg | Sugar: 32g | Vitamin A: 170IU | Vitamin C: 42.5mg | Calcium: 25mg | Iron: 0.8mg

    This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. 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. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. 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 promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
    a Rafflecopter giveaway

    Take a look at what the #BrunchWeek Bloggers are creating today!


    BrunchWeek Beverages:
    4 Ingredient Frozen Strawberry Daiquiri from Hardly A Goddess
    Grapefruit Lime Spritzer from Love and Confections
    Dairy Free Peach Italian Cream Soda from Cookaholic Wife
    Mango Strawberry Smoothie from The Mandatory Mooch
    Peach Guava Italian Soda from Hezzi-D's Books and Cooks
    Peach Mimosas from Rants From My Crazy Kitchen

    BrunchWeek Appetizers and Salads:
    Deviled Ham Spread from Platter Talk
    Eggs Benedict Cobb Salad from Sweet Beginnings
    Everything Bagel Dip from Snacks and Sips
    Savory Cheesy Pinwheels from Who Needs A Cape?

    BrunchWeek Egg Dishes:
    Lobster Eggs Benedict from The Redhead Baker


    BrunchWeek Breads, Grains, and Pastries:
    Banana Split Muffin Recipe from Creative Southern Home
    Croissant French Toast Cups from Family Around the Table
    Funfetti Cinnamon Rolls from Kate's Recipe Box

    BrunchWeek Main Dishes:
    Sandwich Cake (Smörgåstårta) from A Kitchen Hoor's Adventures

    BrunchWeek Desserts:

    Blackberry-Mascarpone Dessert Pizza from Tip Garden
    Brown Sugar Shortbread from Shockingly Delicious
    Kiss Of Chocolate Cupcakes from Seduction in the Kitchen
    Rainbow Biscotti from The Crumby Kitchen
    Strawberry Rhubarb Coffee Cake from Strawberry Blondie Kitchen
    Wheatgerm Chocolate Chip Cookies from Simply Healthyish Recipes

    Walnut Crumb Cookies #BrunchWeek

    April 24, 2019

    Photo of a white flower trimmed plate full of Walnut Crumb Cookies

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. These Walnut Crumb Cookies, or Mexican Wedding Cookies (Polvorones), topped with powdered sugar, are easy to make and perfect for get together's.

    Photo of a white flower trimmed plate full of Walnut Crumb Cookies

    Welcome to day 3 of #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! You can read all about our sponsors and the awesome giveaway here and enter the giveaway below, or on any #BrunchWeek 2019 post.

    What are Polvorones (Walnut Crumb Cookies)?

    Polvorones are a heavy, soft, and crumbly type of shortbread cookie made with flour, powdered sugar, ground cinnamon, and ground nuts, that are rolled in more powdered sugar after baking. They are a fall apart, melt in your mouth cookie popular in Spain, Mexico and other Spanish speaking regions.

    I had decided to call these Walnut Crumb Cookies before I knew they were also know as Mexican Wedding Cookies, adapting this recipe from one called simply "crumb cookies" in Aaron Sanchez's La Comida Del Barrio Latin-American Cooking in the U.S.A. Whatever you chose to call them, they are a great addition to any brunch, wedding dessert table, or get-together.

    Photo of ingredients for Walnut Crumb Cookies including ground walnuts in a mini food processor butter and a package of powdered sugar

    I made these Walnut Crumb Cookies with powdered sugar from #BrunchWeek sponsors Dixie Crystals and Cabot butter.

    Combine ground walnuts with, salt and cinnamon in one bowl. In another bowl cream together butter, shortening, powdered sugar, and vanilla with an electric mixer.  Gradually add the dry ingredients to the butter mixture until well blended. The mixture will look crumbly. Cover the bowl and refrigerate for 30 minutes.

    photo of dough for Walnut Crumb Cookies in a metal mixing bowl

    After 30 minutes preheat the oven to 350 degrees.  Roll the dough into 24 approximately ping pong size balls and place on a baking pan lined with a baking mat or parchment paper.

    Photo of rolled walnut crumb cookies on a baking sheet lined with a baking mat

    Bake the cookies for 15-20 minutes or until the dough is just set and golden brown on the bottom.

    photo of baked walnut crumb cookies on a baking sheet lined with a baking mat

    As soon as the cookies are cool enough to handle, roll each one in powdered sugar. Place on a rack to cool completely. Roll in powdered sugar again before serving.

    photo of powdered sugar coated cookies on a wire rack

     

    Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!

    Here are some more cookie recipes you might enjoy:

    Chewy Pumpkin Chocolate Chip Cookies 

    Fresh Strawberry Cream Cheese Cookies 

    Cheesecake Chocolate Chip Cookies with Salted Caramel 

    Lemon Meringue Thumbprints 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN 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!  

    Photo of a white flower trimmed plate full of Walnut Crumb Cookies
    Print Recipe
    5 from 1 vote

    Walnut Crumb Cookies (Polvorones, or Mexican Wedding Cookies)

     These Walnut Crumb Cookies, or Mexican Wedding Cookies (Polvorones), topped with powdered sugar, are easy to make and perfect for get together's.
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Chilling Time30 minutes mins
    Total Time50 minutes mins
    Course: Dessert
    Keyword: mexican polvorones recipe, Mexican Wedding Cookies, walnut cookies
    Servings: 12
    Calories: 393kcal
    Author: Bernadette

    Ingredients

    • 1 ½ cup shelled walnuts (or one cup chopped walnuts)
    • ½ cup unsalted butter, at room temperature
    • ½ cup vegetable shortening
    • 2 cups powdered sugar, divided
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • pinch salt
    • 1 teaspoon ground cinnamon *see note

    Instructions

    • Pulse the walnuts in a food processor until they are like coarse meal, removing the lid and stirring up from the bottom a few times to make sure the walnuts are all processed. 
    • In a large mixing bowl (or stand mixer) cream together the butter, shortening, 1 cup of the powdered sugar, and vanilla with an electric mixer until well combined, about 2 minutes. 
    • In another bowl, combine the flour, walnuts, salt, and cinnamon. 
    • Gradually mix the dry ingredients into the butter mixture until well blended. Cover the bowl with plastic wrap and refrigerate for 30 minutes. 
    • Preheat the oven to 350 degrees F. Roll the dough into 24 equal ping pong sized balls and place on a baking sheet lined with parchment paper or a baking mat, about 2 inches apart.  Bake for 15-20 minutes, or until the dough is set and the bottoms are lighted browned. 
    • When the cookies are cool enough to handle roll each cookie in the remaining 1 cup powdered sugar, place on a wire rack and cool completely. Roll again in the powdered sugar before serving. 

    Notes

    The original recipe calls for Mexican canela, preferably, and is described as milder and sweeter than ground cinnamon, but allows for regular ground cinnamon if you must. 

    Nutrition

    Calories: 393kcal | Carbohydrates: 38g | Protein: 4g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1.4mg

    Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. 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. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. 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 promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

    a Rafflecopter giveaway

    Take a look at what the #BrunchWeek Bloggers are creating today!



    BrunchWeek Beverages:
    Guava Cosmopolitan from Family Around the Table
    Guava Gin Fizz from Culinary Adventures with Camilla
    How to make Italian Soda from Creative Southern Home
    Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

    BrunchWeek Appetizers and Salads:
    Brown Sugar Bacon Palmiers from Jolene's Recipe Journal

    BrunchWeek Egg Dishes:
    Breakfast Potato Skins from A Kitchen Hoor's Adventures
    Keto Frittata with Bacon & Cheese from April Golightly

    BrunchWeek Breads, Grains, and Pastries:
    Bacon & Sausage Breakfast Pizza from Eat Move Make
    Bananas Foster Pancakes from The Nifty Foodie
    Bacon Cheddar Mini Quiche from For the Love of Food
    Chai Coffee Cake Muffins from Snacks and Sips
    Churro French Toast from The Redhead Baker
    Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
    Ham and Cheddar Bread Pudding from Cookaholic Wife
    Overnight Oatmeal 3 Ways from Big Bear's Wife
    Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
    Princess Toast from Seduction in the Kitchen
    Sourdough Bagels from Karen's Kitchen Stories

    BrunchWeek Main Dishes:
    Apple Cheddar, Bacon Quesadillas from Books n' Cooks
    Blueberry Cheddar Sausage from GirlCarnivore
    Cheesy Hot Chicken & Waffles from The Crumby Kitchen

    BrunchWeek Desserts:
    Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
    Chocolate Pecan Congo Squares from Love and Confections
    French Lemon Yogurt Cake from Caroline's Cooking
    Mango Gooey Butter Bars from Hardly A Goddess
    Shoofly Pie from Platter Talk
    Walnut Crumb Cookies from Rants From My Crazy Kitchen

    Cheesy Baked Breakfast Tacos #BrunchWeek

    April 22, 2019

    Close up photo of Cheesy Baked Breakfast Tacos on a baking sheet.

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. These easy to make, customizable, and prepare ahead of time, Cheesy Baked Breakfast Tacos are perfect for brunch or breakfast for dinner.

    Photo of a baking pan full of Cheesy Baked Breakfast Tacos

    Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. 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!
    Brunch Week Logo 2019

     

    PRIZE #1 DIXIE CRYSTALS

    Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

    Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

    Dixie Crystals is giving away a Keurig for BrunchWeek 2019

    PRIZE #2 CABOT CREAMERY CO-OPERATIVE

    Cabot is giving one winner a gift box of assorted Cabot cheeses.

    The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

    Cabot gift package of assorted cheddars

    PRIZE#3 JOYJOLT

    Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY.
    Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That's why we have created glassware equally as special and unique as your happiest moments.

    Joyjolt Carre Crystal Glass Cake Stand

    PRIZE#4 SWEETS & TREATS

    Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book.
    Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

    PRIZE#5 TORANI

    Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
    Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

    PRIZE#6 COOKBOOK SET

    Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot - 75 big-flavor dishes that require minimal work
    Dessert for Two is giving a copy of her book, Dinner Just for Two - a cookbook that inspires couples to get into the kitchen together
    Sweet Phi is giving a copy of her book, Baby Food Maker Cookbook - 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop
    The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen - 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking
    Cookbook set for BrunchWeek giveaway

     

    How do you prepare Cheesy Baked Breakfast Tacos ahead of time?

    The scrambled eggs, bacon (or breakfast sausage, if you prefer), and hash browns can all be cooked the day before, refrigerated, and reheated to just warm before filling the taco shells. All of the veggies can be chopped the day before and refrigerated, as well. I made these Cheesy Baked Breakfast Tacos with #BrunchWeek sponsor Cabot's shredded Mexican cheese blend. They take about ten minutes to fill the tacos and less than ten minutes to bake into delicious and filling Cheesy Baked Breakfast Tacos.

    Photo of ingredients for Cheesy Baked Breakfast Tacos including fried hash browns on a white plate crumbled bacon on a white paper plate a package of Cabot's shredded Mexican cheese blend and diced tomatoes onions and jalapenos on a white cutting board

    Fill hard taco shells with scrambled eggs with cheese seasoned with chili powder, cumin, garlic powder, and onion powder. It is best if you use the taco shells that stand up for these baked breakfast tacos, or an oven-proof taco holder.

    photo of taco shells filled with scrambled eggs

    Top with crumbled bacon, shredded hash brown potatoes, diced onions, tomatoes, and jalapenos.

    photo of scrambled egg bacon shredded hash brown potatoes tomatoes onions and jalapenos filled taco shells

    Top with lots of shredded Mexican cheese.

    photo of cheese topped breakfast tacos.

    Bake them for seven to ten minutes or until the filling is hot and the cheese is melted.

    Close up photo of Cheesy Baked Breakfast Tacos on a baking sheet.

    Looking for more brunch entree recipes for Mother's Day, or anytime? Try these:

    Mexican Chorizo Breakfast Casserole 

    Breakfast Stuffed Avocados 

    Roasted Red Pepper Asparagus Egg Tart 

    Overnight Eggs Benedict Casserole 

    Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN 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!  

    Close up photo of Cheesy Baked Breakfast Tacos on a baking sheet.
    Print Recipe
    4 from 2 votes

    Cheesy Baked Breakfast Tacos

    These easy to make, customizable, and prepare ahead of time, Cheesy Baked Breakfast Tacos are perfect for brunch or breakfast for dinner.
    Prep Time20 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr
    Course: MAIN COURSES/ENTRÉES
    Cuisine: Mexican/American
    Keyword: baked breakfast tacos, breakfast tacos recipe
    Servings: 6
    Calories: 642kcal
    Author: Bernadette

    Ingredients

    • 12 hard taco shells (preferably the stand up kind)
    • 8 large eggs
    • 9 slices bacon , cooked and crumbled
    • 3 cups shredded hash brown potatoes , cooked according to package directions
    • 2 ½ cups shredded Mexican cheese blend , divided
    • 1 tomato , diced
    • 1 small red onion , finely diced
    • 1 jalapeno , seeded, membrane removed, and minced
    • ¼ teaspoon chili powder
    • ¼ teaspoon cumin
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 1 tablespoon butter

    Instructions

    • Melt the butter in a large frying pan over medium-low heat. Crack the eggs into the pan, sprinkle with chili powder, cumin, garlic powder, and onion powder. Stir in one cup of the shredded Mexican cheese blend, and scramble the eggs until fully cooked. 
    • Cook, drain and crumble the bacon. Cook the hash browns according to package directions.
    • At this point the scrambled eggs, bacon, and hash browns can be refrigerated until the next day and the eggs and potatoes reheated until just warm before filling the tacos. 
    • Preheat the oven to 325 degrees F. 
    • Fill taco shells with the scrambled eggs mixture evenly. Top with crumbled bacon, shredded hash brown potatoes, diced onions, tomatoes, and jalapenos, followed by the remaining 1 ½ cups cheese. Place the filled tacos on a baking sheet.
    • Bake for seven to ten minutes or until the filling is hot and the cheese is melted.

    Nutrition

    Calories: 642kcal | Carbohydrates: 38g | Protein: 28g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 352mg | Sodium: 752mg | Potassium: 639mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 15.5mg | Calcium: 390mg | Iron: 3.3mg

    Take a look at what the #BrunchWeek Bloggers are creating today!

    BrunchWeek Beverages:
    Blueberry Lemonade from Family Around The Table
    Easy Smoothie Shooters from The Nifty Foodie
    Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
    Guava Mimosas from Seduction in the Kitchen
    Guava Moscow Mule from Love and Confections
    Lightening Lavender Margarita from A Kitchen Hoor's Adventures
    Mango Mimosa from April Golightly
    Rum Punch for Brunch! from Hardly A Goddess
    Sparkling Lavender Lemonade from Snacks and Sips
    Strawberry Lavender Smoothie from Eat Move Make



    BrunchWeek Appetizers and Salads:
    Keto Chicken Salad from Platter Talk
    Pecan Grape Salad from For the Love of Food



    BrunchWeek Egg Dishes:
    Baked Eggs with Mushroom and Asparagus from Caroline's Cooking
    Baked Hash Brown Egg Cups from Creative Southern Home
    Breakfast Pizza from Kate's Recipe Box
    Cheesy Scrambled Egg Stuffed Popovers from Jolene's Recipe Journal
    Fried Green Tomato BLT Benedicts from The Spiffy Cookie
    Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
    Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
    Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D's Books and Cooks
    Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
    Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
    The Best Avocado Toast from Simply Healthyish Recipes



    BrunchWeek Breads, Grains, and Pastries:
    Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear's Wife
    Funfetti Cinnamon Rolls from Cookaholic Wife
    How to Build A Crepe Bar from The Crumby Kitchen
    Salted Caramel Peach Sweet Rolls from The Redhead Baker



    BrunchWeek Main Dishes:
    Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen



    BrunchWeek Fruits, Vegetables and Sides:
    Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
    Zucchini Cheese Pancakes from Karen's Kitchen Stories



    BrunchWeek Desserts:
    Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
    Cinnamon Roll Cake from Books n' Cooks
    Espresso Banana Bread from PasstheSushi
    Spring Blooms Cake from The Mandatory Mooch
    Vegan Coffee Cinnamon Rolls from The Baking Fairy

    Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. 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. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. 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 promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

    a Rafflecopter giveaway

     

    Quick and Easy Potato Salad

    April 5, 2019

    photo of quick and easy gluten free instant pot potato salad in a white bowl

    I was provided with a free copy of The Gluten Free Instant Pot Cookbook (Revised and Expanded Edition) in order to facilitate this review. All opinions, as always, are my own. This creamy, gluten-free Instant Pot Quick and Easy Potato Salad is made with potatoes and eggs cooked together in the Instant Pot, then mixed with seasoned mayonnaise. It's perfect for all your Summer parties!

    photo of quick and easy gluten free instant pot potato salad in a white bowl

    I'm excited that I got a chance to review The Gluten Free Instant Pot Cookbook by Jane Bonacci and Sara De Leeuw. Sara is one of my oldest friends I met through blogging, she owns My Imperfect Kitchen, and Jane owns The Heritage Cook. Both share great recipes with something for everyone.

    In The Gluten Free Instant Pot Cookbook, available here on Amazon, the first part of introduction section is all about pressure cookers, how they work, and why you should use one. The second part contains information on gluten-free cooking and ingredients.

    The recipes include breakfasts, appetizers, soups and stews, grains and rice, pasta, main dishes, Asian favorites, side dishes, desserts, and finally a section on stocks. Many of the recipes include tips for finding gluten free ingredients, or tips for cooking the recipe correctly.

    How do you make Quick and Easy Potato Salad in the Instant Pot?

    Add one cup of water to the inner cooking pot. Place a steamer basket over the water. If you don't own a steamer basket, a small metal mesh colander should fit just as well.  Place peeled and cubed potatoes and whole eggs in the steamer basket, nestling the eggs in with the potatoes.

    photo of diced potatoes and whole eggs in a mesh colander

    Close and lock the lid of the Instant Pot, making sure the steam release handling is in the sealing position. Cook on high pressure for 5 minutes. Do a quick release by carefully moving the sealing handle to venting and allowing all the steam to escape. When the float pin drops, unlock the lid and carefully open it.

    Remove the eggs to a bowl of ice water to cool. Remove the potatoes to a large bowl to cool slightly.

    photo of cooked diced potatoes in a metal bowl

    Once the potatoes are cool, add mayonnaise, spices, mustard, relish and chopped celery to the bowl. Stir to combine.

    Photo of potatoes mixed mayonnaise dressing in a metal bowl

    Peel the eggs, then chop them and add them to the potato mixture. Taste and adjust the seasonings, adding additional mayonnaise if desired.

    Chill the Quick and Easy Potato Salad for 1 hour before serving.

    Close up photo of Quick and Easy Potato Salad on a serving spoon

    Looking for more Summer side dish recipes? Try these:

    Broccoli Cheddar Pasta Salad 

    Creamy Cucumber Salad

    Bacon Blue Cheese Coleslaw

    Bacon Ranch Green Onion Pasta Salad 

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

    photo of quick and easy gluten free instant pot potato salad in a white bowl
    Print Recipe
    5 from 1 vote

    Quick and Easy Potato Salad

    This creamy, gluten-free Instant Pot Quick and Easy Potato Salad is made with potatoes and eggs cooked together in the Instant Pot, then mixed with seasoned mayonnaise. It's perfect for all your Summer parties!
    Prep Time15 minutes mins
    Cook Time5 minutes mins
    Refrigeration/Time to come to pressure1 hour hr 10 minutes mins
    Total Time20 minutes mins
    Course: Salad/Side Dish
    Cuisine: American
    Keyword: easy potato salad recipe, instant pot potato salad
    Servings: 6
    Calories: 360kcal
    Author: Bernadette

    Ingredients

    • 4 medium russet potatoes (or red potatoes), peeled and cubed (approximately 3 ½ cups, or 385 g)
    • 3 eggs
    • ¾ cup (180 g) mayonnaise
    • 1 teaspoon paprika
    • 1 teaspoon onion salt (or ½ teaspoon each onion powder and salt)
    • 1 teaspoon garlic powder
    • ¼ teaspoon cracked black pepper
    • 1 tablespoon spicy mustard
    • 3 tablespoons sweet pickle relish
    • 2 stalks celery ,diced
    • salt and pepper ,to taste

    Instructions

    • Add one cup of water to the inner cooking pot. Place a steamer basket over the water. If you don’t own a steamer basket, a small metal mesh colander should fit just as well. 
    • Place peeled and cubed potatoes and whole eggs in the steamer basket, nestling the eggs in with the potatoes.
    • Close and lock the lid of the Instant Pot, making sure the steam release handling is in the sealing position. Cook on high pressure for 5 minutes. Do a quick release by carefully moving the sealing handle to venting and allowing all the steam to escape. When the float pin drops, unlock the lid and carefully open it.
    • Remove the eggs to a bowl of ice water to cool for 6 minutes. Remove the potatoes to a large bowl to cool slightly.
    • Once the potatoes are cool, add mayonnaise, spices, mustard, relish and chopped celery to the bowl. Stir to combine.
    • Peel the eggs, then chop them and add them to the potato mixture. Taste and adjust the seasonings, adding additional mayonnaise if desired.
    • Chill for 1 hour before serving. 

    Notes

    Recipe used with permission from The Gluten Free Instant Pot Cookbook, Revised and Expanded Edition

    Nutrition

    Calories: 360kcal | Carbohydrates: 29g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 714mg | Potassium: 676mg | Fiber: 2g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 8.5mg | Calcium: 38mg | Iron: 1.8mg

    Chicken in Red Wine Sauce

    March 26, 2019

    Photo of cooked chicken in red wine sauce showing four chicken thighs in a deep aluminum pan

    Chicken in Red Wine Sauce, or French Coq Au Vin, is made with braised chicken thighs, bacon, shallots, and carrots simmered in a sweet red wine. It's perfect for Sunday dinner, or a special occasion.

    Photo of cooked chicken in red wine sauce showing four chicken thighs in a deep aluminum pan

    I adapted this recipe from David Lebovitz's My Paris Kitchen, page 177-178. David's recipe calls for marinating a whole cut up chicken in wine, vegetables, and seasonings for up to two days. I had decided that I wanted to make the Chicken in Red Wine Sauce recipe that day, so I skipped the marinating and it was was still delicious.

    How do you make Chicken in Red Wine Sauce (Coq Au Vin)?

    Chicken in Red Wine Sauce is made with a cut-up whole chicken, chicken breasts, or thighs braised in oil, butter, or bacon grease until browned, then simmered in red wine with vegetables. Traditionally, pearl onions are used. In this Coq Au Vin recipe, I used shallots instead of pearl onions simply because it was what I had available.

    Slice four shallots into quarters and thinly slice four cloves of garlic.

    photo of sliced shallots and garlic in a white bowl

    Saute chopped bacon in a deep saute pan or large pot.

    picture of sliced bacon sauteing in a deep skillet

    Remove the bacon from the pot with a slotted spoon (while turning the heat down on the bacon grease in the pot) to a paper towel lined plate and pat the grease off with additional paper towels.

    Raise the heat on the pot back up to medium, add bone-in chicken thighs seasoned with salt and pepper and cook for 5 minutes, or until browned. Turn with tongs and cook for an additional 5 minutes.

    Photo of chicken thighs sauteing in a deep skillet

     

    Remove the chicken to a plate, set aside. Add two tablespoons butter to the pot, stir in baby carrots (or sliced carrots), shallots, and garlic. Saute for a few minutes, sprinkle with flour, stir until the flour is dissolved.
    Photo of carrots garlic and shallots sauteing in a deep skillet

    Add the chicken and bacon back to the pot. Pour in enough wine to almost cover the chicken, or about four cups. Add two bay leaves and 1 teaspoon dried thyme leaves. Bring to a simmer, cover and simmer for one hour.

    Photo of chicken thighs carrots shallots and garlic simmering in red wine

    Wait, doesn't Coq Au Vin have mushrooms? Yes, it does. You could leave them out completely if you don't like them, like I did up to this point. I decided to saute the mushrooms in butter separately and then add them to our dishes for myself and my husband, because our daughter will not eat them.

    After the chicken has simmered for an hour, remove some of the liquid from the pot to a bowl or measuring cup and add 1 ½ tablespoon unsweetened cocoa powder, mix well. Add the mixture back to the pot, stir, and cook for a few minutes more before serving.

    Here are a few more outstanding chicken recipes for special occasions:

    Bacon Wrapped Cream Cheese Stuffed Chicken 

    Grilled Sweet Caprese Chicken 

    Perfect Roast Chicken 

    Chicken in Milk 

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

    Photo of cooked chicken in red wine sauce showing four chicken thighs in a deep aluminum pan
    Print Recipe
    4.67 from 3 votes

    Chicken in Red Wine Sauce (Coq Au Vin)

    Chicken in Red Wine Sauce, or French Coq Au Vin, is made with braised chicken thighs, bacon, shallots, and carrots simmered in a sweet red wine. It's perfect for Sunday dinner, or a special occasion.
    Prep Time10 minutes mins
    Cook Time1 hour hr 30 minutes mins
    Total Time1 hour hr 40 minutes mins
    Keyword: chciken thighs in red wine sauce, coq au vin recipe
    Servings: 4
    Calories: 890kcal
    Author: Bernadette

    Ingredients

    • 4 large bone-in chicken thighs (about 2 ½ pounds)
    • salt and pepper ,for seasoning the chicken
    • 8 slices bacon ,chopped
    • 4 tablespoons unsalted butter ,divided
    • 4 shallots ,peeled and quartered
    • 4 cloves garlic ,peeled and thinly sliced
    • 1 pound baby carrots ,rinsed
    • 1 tablespoon flour
    • 4 cups concord grape wine
    • 2 bay leaves
    • 1 teaspoon dried thyme leaves
    • 8 ounces sliced mushrooms
    • 1 ½ tablespoons unsweetened cocoa powder

    Instructions

    • Saute chopped bacon in a deep saute pan or large pot over medium heat until crispy. Remove the bacon from the pot with a slotted spoon (while turning the heat down on the bacon grease in the pot) to a paper towel lined plate and pat the grease off with additional paper towels.
    • Raise the heat on the pot back up to medium, add bone-in chicken thighs seasoned with salt and pepper and cook for 5 minutes, or until browned. Turn with tongs and cook for an additional 5 minutes. Remove the chicken to a plate, set aside.
    • Add two tablespoons butter to the pot, stir in baby carrots (or sliced carrots), shallots, and garlic. Saute for a few minutes, sprinkle with flour, stir until the flour is dissolved.
    • Add the chicken and bacon back to the pot. Pour in enough wine to almost cover the chicken, or about four cups. Add two bay leaves and 1 teaspoon dried thyme leaves. Bring to a simmer, cover and simmer for one hour.
    • To saute the mushrooms separately, add two tablespoon butter to a small pot and melt over medium heat. Add the mushrooms and cook until heated through and tender, about 5 minutes. Otherwise, you can add the mushroom in with the wine before simmering the chicken. 
    • After the chicken has simmered for an hour, remove some of the liquid from the pot to a bowl or measuring cup and add 1 ½ tablespoon unsweetened cocoa powder, mix well. Add the mixture back to the pot, stir, and cook for a few minutes more before serving.

    Nutrition

    Calories: 890kcal | Carbohydrates: 26g | Protein: 33g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 200mg | Sodium: 607mg | Potassium: 1261mg | Fiber: 5g | Sugar: 10g | Vitamin A: 16115IU | Vitamin C: 7.1mg | Calcium: 90mg | Iron: 4.6mg

    Baked Salmon Patties

    March 15, 2019

    photo of one Baked Salmon Patty topped with chili lime mayo on a white plate

    These flavorful Baked Salmon Patties are made with canned salmon, minced onion, seasonings, and topped with a homemade, optional, chili lime mayo. They are ready to eat in 30 minutes.

    Photo of a plate of two Baked Salmon Patties on the left and a mixed house salad on the right

    We love salmon, and I make it several times a month. Normally, I make baked salmon with butter and lemon juice, but these easy salmon patties are great when we want something different. I can eat them plain, like pictured above, or topped with a chili lime mayo made with Cholula chili lime hot sauce.

    How do you make Baked Salmon Patties?

    I make baked salmon patties with flour and egg to hold them together. You could also use breadcrumbs or almond flour to make keto salmon patties.

    Start by mixing flaked canned salmon that has been picked through for any bones, minced onion, celery salt, Old Bay, dried parsley, and a pinch of cayenne in a large bowl. Add lemon juice, two beaten eggs, and flour, mix well.

    photo of uncooked salmon patty mixture in a metal bowl

    Preheat the oven to 375 degrees F. Lightly spray a baking sheet with cooking spray.

    Shape the salmon mixture into six equal patties, adding additional flour as needed if the mixture keeps sticking to your hands. I added about 3 tablespoons.

    photo of unbaked salmon patties on a baking sheet

    Baked in the preheat oven for 10 minutes, turn carefully, and bake for 10 minutes more, or until golden on both sides.

    photo of baked salmon patties on a baking sheet

    Serve with chili lime mayo if desired. Mix 1 tablespoon chili lime hot sauce with 3 tablespoons mayonnaise. Drizzle over the salmon patties.

    photo of one Baked Salmon Patty topped with chili lime mayo on a white plate

    Looking for more salmon recipes perfect for dinner anytime? Try these:

    Honey Garlic Salmon

    Grilled Cedar Plank Salmon 

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

    photo of one Baked Salmon Patty topped with chili lime mayo on a white plate
    Print Recipe
    5 from 1 vote

    Baked Salmon Patties

    These flavorful Baked Salmon Patties are made with canned salmon, minced onion, seasonings, and topped with a homemade, optional, chili lime mayo. They are ready to eat in 30 minutes.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: MAIN COURSES/ENTRÉES
    Cuisine: American
    Keyword: chili lime mayo, easy salmon cakes, how to make salmon patties
    Servings: 6
    Calories: 186kcal
    Author: Bernadette

    Ingredients

    • 14.75 ounces canned salmon ,drained
    • ¼ cup minced onion
    • 1 teaspoon dried parsley
    • ½ teaspoon lower sodium Old Bay
    • ¼ teaspoon celery salt
    • pinch cayenne pepper
    • 2 eggs ,beaten
    • ¼ cup flour ,plus additional as needed

    For the Chili Lime Mayo (optional)

    • 3 tablespoons mayonnaise
    • 1 tablespoon Cholula chili lime hot sauce (or any chili lime hot sauce)

    Instructions

    • Mix flaked canned salmon that has been picked through for any bones, minced onion, celery salt, Old Bay, dried parsley, and a pinch of cayenne in a large bowl. Add lemon juice, two beaten eggs, and flour, mix well.
    • Preheat the oven to 375 degrees F. Lightly spray a baking sheet with cooking spray.
    • Shape the salmon mixture into six equal patties, adding additional flour as needed if the mixture keeps sticking to your hands. I added about 3 tablespoons.
    • Bake in the preheat oven for 10 minutes, turn carefully, and bake for 10 minutes more, or until golden on both sides.
    • While the salmon patties are baking, prepare the chili lime mayo by mixing together the mayonnaise and chili lime hot sauce. Drizzle over the salmon patties when serving. 

    Nutrition

    Calories: 186kcal | Carbohydrates: 4g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 115mg | Sodium: 494mg | Potassium: 262mg | Vitamin A: 125IU | Vitamin C: 0.5mg | Calcium: 205mg | Iron: 1.1mg
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