Easy Magic Unicorn Cookies Recipe

Vanilla pudding mix is the magical ingredient that makes a wonderfully soft cookie that almost melts in your mouth. Using the pink and blue candy morsels adds even more vanilla flavor with fun new colors.

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

Using a cookie scoop makes perfectly sized little mounds of cookie dough. It looks nice to have a stack of cookies of the same size, of course. But, there is another purpose as well. It’s best to have your cookies of a uniform size so everything finishes baking at the same time.

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

I learned a new thing when making these cookies. Not all sheet pans are created equally! Rather than wait until the baking sheets cooled, I got out one of the older cookie sheets.

I was very surprised by the differences in the cookies.

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

I used this sheet pan which allows for 18 cookies each. Mom has two of them. She bought the biggest that would easily fit in our oven.

Don’t forget to measure your oven!

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

These cookies in the photographs here are a beautiful cookie and they melted perfectly, producing cookies a little bigger than 2 ½”.

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

Surprisingly, the cookies made on the older cookie sheet didn’t melt and then just sort of sat there until they cooked too long on the outside but not fully cooked on the inside. I never would have made this connection, if this hadn’t happened. Those cookies didn’t get photographed! ha!

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

From now on, I’m going to be certain to use the higher quality sheets, even if it means that I need to be more patient.

Nestle Toll House Unicorn Vanilla Chip Morsels
Print Recipe
5 from 1 vote

Easy Magic Unicorn Cookies

Vanilla pudding mix is the magical ingredient that makes a wonderfully soft cookie that almost melts in your mouth. Using the pink and blue candy morsels adds even more vanilla flavor with fun new colors.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: Candy Morsels, Unicorn, Vanilla
Servings: 48 cookies
Calories: 114kcal

Ingredients

Dry Ingredients

  • 2 cups All Purpose Flour
  • 1 3.4 oz box Instant Vanilla Pudding Mix
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Other Ingredients

  • 1 cup Unsalted Butter (two sticks) softened
  • 1 cup Brown Sugar packed
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs
  • 1 10 oz pkg Nestle Toll House Unicorn Vanilla Morsels

Instructions

  • Preheat oven to 350“.
  • In medium bowl, whisk together flour, pudding mix, soda and salt until fully mixed. Set aside.
  • In larger bowl, mix together softened butter and brown sugar until well mixed and creamy. Add vanilla and eggs. Mix well.
  • Add about 1/2 to 3/4 cup of flour mixture to larger bowl and mix well. Continue adding this amount to flour mixture mixing after each addition until all is fully mixed.
  • Stir in vanilla morsels.
  • Using medium size (1 ½") cookie scoop, drop on parchment paper covered baking sheet, about two inches apart.
  • Bake 9-11 minutes, until edges have just begun to brown. Remove and allow to cool slightly before removing the cookies to a rack for further cooling. Do not store until completely cooled.
  • Yields 4 dozen cookies.

Notes

Inspired by Super Soft Sprinkle Pudding Cookies at Cookies & Cups.

Nutrition

Calories: 114kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Gluten Free Spinach Mushroom Quiche Recipe

Quick and easy preparation is the key to this recipe which can be paired with fresh fruit for a delicious breakfast or lunch or try it with stewed heirloom tomatoes.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman

I usually have all of these ingredients readily available in my pantry and I love quiche! I make it frequently and I will sometimes make two at a time to freeze them in portions so I can have quiche any time I want.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

You’ll need just a small amount of gluten free baking mix. I used Gluten Free Bisquick. You can easily substitute regular Bisquick for this recipe.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

The only cheese I had today was colby/jack. Also try all cheddar or Parmesan. Delicious!

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Mix your ingredients by hand. It will only take a couple of minutes and you don’t want to pulverize the vegetables.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Smooth the top. Just look at that beautiful green! The spinach gives this a wonderful, appetizing color.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman
Print Recipe
5 from 1 vote

Gluten Free Spinach Mushroom Quiche

Quick and easy preparation is the key to this recipe which can be paired with fresh fruit for a delicious breakfast or lunch.
Prep Time10 mins
Cook Time45 mins
Cooling Time20 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Gluten Free, Mushroom, Quiche, Spinach
Servings: 6 servings
Calories: 150kcal

Ingredients

  • 3 Large eggs
  • 1 1/2 Cup 2% milk
  • 1 Cup shredded cheese
  • 3/4 Cup fresh spinach chopped
  • 3/4 Cup fresh mushrooms chopped
  • 3/4 Cup gluten free baking mix like Bisquick
  • 1/2 Teaspoon salt
  • 1 Teaspoon red sauce like Frank’s
  • cooking spray like Pam

Instructions

  • Preheat oven to 350 degrees
  • In large bowl, whisk eggs until mixed
  • Add remaining ingredients except cooking spray
  • Mix together well
  • Spray 9″ pie plate with cooking spray
  • Pour egg mixture in pie plate and level off with spatula as needed
  • Bake 45 minutes or until toothpick comes out clean
  • Let cool completely before cutting
  • Refrigerate leftovers

Nutrition

Calories: 150kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin it:

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman
24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Chicken Spinach and Mushroom Pasta Recipe

Spinach and mushrooms are a great combination! Add chicken and pasta for a complete meal in one dish.

24Bite Recipe: Chicken Spinach and Mushroom Pasta by Christian Guzman

I know it may sound strange but Christian absolutely loves spinach and mushrooms! He’s loved spinach since he was little which is fairly amazing since he’s always been such a picky eater.

Christian prefers a one-dish meal. It’s just so easy to grab a bowl and a spoon when you’re a busy teenager!

24Bite Recipe: Chicken Spinach and Mushroom Pasta

I had purchased this spinach to make some pesto but I forgot to get basil. Next time!

You will only be using a small amount of the chicken broth. If you can’t find another use for it right away, you will want to consider freezing it for later. I like to freeze it in ice cube trays and, once frozen, put in a freezer bag for storage.

Add a cube or three to water for making Spanish rice or pop in a cube when making green beans for extra flavor.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Christian minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

We used olive oil to cook the onions and garlic. Use a different oil, if you like. Ghee would give it a nice flavor too.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

I always use baby portobello mushrooms but feel free to substitute your favorite.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

The chicken should be about bite-sized.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Don’t worry about the spinach leaves looking like they’re going to fall out or take over the entire pan. In just a few minutes, they’re going to reduce in size.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Milk is added as a final step since you don’t want to overcook it. It could scorch or burn. It’s better to add it at the end and bring it to heat and then finish up.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Now, it’s time to mix it all together! If you have used a big enough skillet, you can mix it all in the same skillet. My skillet wasn’t quite big enough for the pasta to be mixed, so we used a mixing bowl.

24Bite Recipe: Chicken Spinach and Mushroom Pasta
Print Recipe
5 from 1 vote

Chicken Spinach and Mushroom Pasta

Spinach and mushrooms are a great combination! Add chicken and pasta for a complete meal in one dish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Mushroom, Pasta, Spinach
Servings: 4 people
Calories: 640kcal

Ingredients

  • 8 Ounces Rotini pasta
  • 2 Tablespoons olive oil
  • 4 Large garlic cloves minced
  • 1 Medium onion chopped
  • 1 Cup mushrooms chopped
  • 1/2 Teaspoon ground pepper
  • 1/2 Teaspoon salt
  • 1 Pound chicken breast meat
  • 1/4 Cup chicken broth or stock
  • 3 Ounces baby spinach
  • 1/4 Cup milk whole
  • 1-1/2 Cup Parmesan cheese shredded

Instructions

  • Begin boiling water to prepare pasta according to package instructions.
  • Pour oil in skillet and swirl to coat.
  • Add onions and garlic to pan and heat on medium high until slightly tender. Add mushrooms, salt and pepper. Cook about 3-4 minutes. While cooking, cut chicken breast meat into 1″ pieces.
  • Add chicken and continue cooking until chicken is only slightly pink (about 5-6 minutes more).
  • Don’t forget to check the water for the pasta!
  • Add chicken stock and lower heat. Simmer for about 10 minutes.
  • Add baby spinach and cover. Continue to simmer (covered) about 5 minutes.
  • Stir in milk and bring to boil. Remove from heat.
  • Pour chicken mixture into large bowl. Drain pasta and add to bowl. Reserving 1/2 cup Parmesan cheese, add only 1 cup of Parmesan cheese to bowl and toss together.
  • Use remaining Parmesan cheese to garnish each plated serving.

Nutrition

Calories: 640kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite Recipe: Chicken Spinach and Mushroom Pasta by Christian Guzman
24Bite Recipe: Chicken Spinach and Mushroom Pasta

Bacon Wrapped Chicken Strips Party Snacks Recipe

When you’re needing a game day appetizer, you can’t go wrong with bacon! These are so easy to throw together quickly and are hearty enough to keep everyone satisfied.

24Bite Recipe: Bacon Wrapped Chicken Strips Party Snacks Recipe by Christian Guzman

These are so quick and easy. Just spin that bacon around the chicken strips, brush with your mustard and bake. Done and yum!

Instead of the Dijon mustard, try it with your favorite sauce as well.

In fact, at your next family get together, have one tray with mustard and one tray with hot wings sauce. They are sure to be a hit.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

I suggest a baking pan with a wire rack for this recipe so any fat will drip away. Line the pan with foil before baking and you’ll have a much easier job when cleaning.

24Bite Recipe: Bacon Wrapped Chicken Strips Party Snacks Recipe by Christian Guzman
Print Recipe
5 from 1 vote

Bacon Wrapped Chicken Strips Party Snacks

When you're needing a game day appetizer, you can't go wrong with bacon! These are so easy to throw together quickly and are hearty enough to keep everyone satisfied.
Prep Time15 mins
Cook Time30 mins
Resting Time10 mins
Total Time55 mins
Course: Appetizer
Cuisine: American
Keyword: Bacon, Chicken, Dijon Mustard
Servings: 16 pieces
Calories: 87kcal

Equipment

  • Oven Safe Tray with Rack

Ingredients

  • 2 large Boneless Skinless Chicken Breasts
  • 16 ounce Thinly Sliced Bacon
  • 1/4 cup Dijon Mustard
  • Cooking Spray like Pam

Instructions

  • Preheat oven to 425°.
  • Spray rack with cooking spray.
  • Flatten chicken breasts kitchen mallet to even out, or slice in half lengthwise. Cut into 16 even strips, about 1".
  • Wrap each chicken strip with bacon and place on rack, seam side down.
  • Brush with half the mustard.
  • Place in oven and cook for 15 minutes.
  • Remove, turn the strips over and brush with remaining mustard. Cook another 10-15 minutes until bacon is crispy and chicken is done.
  • Remove from oven and let rest for 5-10 minutes before serving.
  • Makes 16 pieces. Serve with ranch dressing or hot wing sauce and celery sticks.

Nutrition

Calories: 87kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite Recipe: Bacon Wrapped Chicken Strips Party Snacks Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Slow Cooker Chili with Seared Steak Recipe

Take your chili from ordinary to extraordinary using steak instead of ground beef, slow cooked for a wonderful melding of flavors.

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman

Making Steak Chili

For the best recipes, start with the best ingredients. If you really want this recipe to be as tasty as it can be, use a good steak.

24Bite Recipe: Rib Eye Steak © foodandmore via 123rf

Mom and I chose a nice Angus Rib Eye Steak because it was on sale this week.

I don’t like a steak by itself. You won’t catch me eating just a steak and mom almost never buys steak, but it looked so good and I knew there was something tasty that could be made with it.

As it turns out, it was the best chili I had ever tasted.

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman

This makes two quarts of chili and, although it’s the best chili I haver ever eaten, mom turned one quart of it into these chili enchiladas the next day and I thought I was in heaven.

Try Chili Enchiladas Too

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman (turned into chili enchiladas)

These are made just like the Green Chicken Enchiladas, except with tortilla wrapped scoops of this chili over red sauce with cheddar cheese, onions and sliced black olives.

Print Recipe
5 from 1 vote

Slow Cooker Chili with Seared Steak

Take your chili from ordinary to extraordinary using steak instead of ground beef, slow cooked for a wonderful melding of flavors.
Prep Time35 mins
Cook Time6 hrs
Total Time6 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: Beans, Jalapeño, Steak, Tomato
Servings: 8 servings
Calories: 299kcal

Equipment

  • 4-Quart Slow Cooker (i.e. Crock Pot)

Ingredients

  • 1 pound Angus rib eye steak
  • 2 tablespoons Olive Oil divided
  • 1 small Onion chopped
  • 3 Celery chopped
  • 1 Bell Pepper (or 4 baby bells) chopped
  • 1 Jalapeño seeded and finely chopped
  • 5 Garlic Cloves minced
  • 14.5 ounce Diced Tomatoes
  • 15 ounce Tomato Sauce
  • 6 ounce Tomato Paste
  • 15.5 ounce Chili Beans
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Ancho Chili Powder
  • 1/2 teaspoon Oregano

Instructions

  • Heat skillet on high heat for about 4 minutes, add one tablespoon olive oil and continue heating for 2 minutes more. Add steak to skillet and sear on both sides, about 5-6 minutes each side.
  • Once seared, place in slow cooker and cook on high until fork tender, about 3 hours.
  • Take out of slow cooker and allow to cool while dealing with the vegetables.
  • Chop onion, celery, bell pepper and jalapeño. Mince garlic.
  • In skillet, heat remaining tablespoon olive oil on medium and saute the vegetables until fragrant, about 4-5 minutes.
  • Chop steak into small about 1/2" pieces.
  • Return steak to slow cooker. Add vegetables from skillet and all remaining ingredients. Stir.
  • Cook on high for three hours.
  • Garnish with shredded cheddar and chopped green onions. Serve with crackers or cornbread. 8 one-cup servings.

Nutrition

Calories: 299kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Slow Cooker Beef and Mushrooms Recipe

Delicious comfort food made in the slow cooker for an easy meal, perfect with pasta or mashed potatoes.

24Bite Recipe: Slow Cooker Beef and Mushrooms Recipe by Christian Guzman

This was my first time working with the slow cooker and I couldn’t believe how easy it turned out to be!

You literally throw everything in there, stir it around and let it sit. I may have to use it more often!

My mom bought a one-pound package of chuck steak on sale and we needed to figure out what to do with it. We weren’t sure how tender it would be so she suggested the slow cooker.

I started out by trimming and cutting up the chuck steak and put it in the slow cooker with the soup, onions, mushrooms, soup and red wine. If you prefer, you can use beef stock instead of red wine.

We freeze wine in ice cube trays so it’s easy to add them to a dish like this.

I cooked on high for three hours, added a little bit of flour for thickening and cooked for another 45 minutes. Let it cool a bit before adding the sour cream.

24Bite Recipe: Slow Cooker Beef and Mushrooms Recipe by Christian Guzman

I’ve plated the Beef and Mushrooms over mashed potatoes with a sprinkling of chopped green onions and red sea salt.

This is really good and I’m going to look forward to having the leftovers tomorrow!



24Bite Recipe: Slow Cooker Beef and Mushrooms Recipe by Christian Guzman
Print Recipe
5 from 1 vote

Slow Cooker Beef and Mushrooms

Delicious comfort food made in the slow cooker for an easy meal, perfect with pasta or mashed potatoes.
Prep Time15 mins
Cook Time3 hrs 45 mins
Resting Time15 mins
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Beef, Mushroom, Steak
Servings: 6
Calories: 313kcal

Equipment

  • Electric slow cooker

Ingredients

  • 1 pound chuck beef steak trimmed and cut in bite-sized pieces
  • 1 can cream of mushroom soup
  • 1/4 cup onions chopped
  • 3/4 cup mushrooms sliced
  • 3/4 cup red wine or beef stock
  • 1/8 cup all purpose flour
  • 1/4 cup water
  • 1/2 cup light sour cream

Instructions

  • Trim fat from steak and cut in bite-sized pieces. Place in slow cooker.
  • Chop onion and slice mushrooms. Add to slow cooker.
  • Add soup and wine to slow cooker. Stir. Cook on high for 3 hours, stirring occasionally.
  • In a small bowl, mix flour with water using a fork until all the lumps are removed and a paste is formed. Temper the flour mixture by adding about 3 tablespoons of liquid from the slow cooker a total of three times, mixing well after each time. This heats up the flour paste so it doesn't create lumps when adding too quickly.
  • Add tempered flour mixture to slow cooker and stir well. Cook for 45 more minutes.
  • Turn off slow cooker and allow to cool for 15 minutes. Stir in sour cream.
  • Serve plated over pasta or mashed potatoes. Shown garnished with a small amount of oregano and red sea salt.

Nutrition

Calories: 313kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite Recipe: Slow Cooker Beef and Mushrooms Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Pesto and Feta Cheese Baked Meatballs Recipe

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Baked meatballs with the added flavor of a powerful basil pesto and feta cheese.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Christian and I make a lot of meatballs. We like to eat “snack plates” at meals. These consist of things like a couple of meatballs, sliced fruit, vegetables (raw and cooked), a few olives, and small amounts of whatever else can be found in the refrigerator. It’s just more fun to have lots of little things on the plate. Christian also likes pasta, of course, so he made some pasta to go with these meatballs and the rest went in the refrigerator for later.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Minced Garlic

Christian minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

It’s so easy to make beautifully minced garlic.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Mix Wet Ingredients First

Mix together the egg and milk with a fork.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Add the cheese, pesto, breadcrumbs, garlic, salt and pepper. With all that basil pesto, we didn’t feel like we needed any other spices or sauces.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman
24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

We like to mix the ingredients separately before adding the meat to ensure that everything is mixed well. If you add it straight to the meat, things are going to get stuck and you might end up with a lot of pepper in one spot. Or, a meatball of almost all pesto.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Baked Meatballs on a Wire Rack

This is a pan that I bought with a rack a couple of years ago. I like to use it for baked chicken wings, oven baked bacon and…. of course, baked meatballs!

I always line it with foil first because I use this pan often and I want to keep it nice.

Separate the meat mixture into 16 uniformly sized meatballs. You want them evenly sized so they will all end their cooking at the same time.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Now, out of the oven at exactly 20 minutes. Yum!

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Serving Suggestion for Pesto and Feta Meatballs

Serve over pasta with stewed heirloom tomato wedges and extra pesto, garnished with cracked red pepper.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman



Print Recipe
5 from 1 vote

Pesto and Feta Cheese Baked Meatballs

Baked meatballs with the added flavor of a powerful basil pesto and feta cheese.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Ground Beef, Meatballs, Pesto
Servings: 16 meatballs
Calories: 149kcal

Ingredients

  • 1 large egg
  • 1/2 cup milk 2%
  • 1/2 cup Progresso seasoned breadcrumbs
  • 1/2 cup feta cheese crumbled
  • 1/2 tube Amore basil pesto
  • 4 large garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper ground
  • 1 pound ground beef
  • cooking spray like Pam

Instructions

  • Preheat oven to 425°.
  • In large bowl, mix egg and milk with fork.
  • Add breadcrumbs, cheese, pesto, garlic, salt and pepper. Mix well.
  • Add ground beef and mix well.
  • Line a baking pan with foil. Add the try and spray with cooking spray.
  • Divide meat mixture into 16 individual meatballs and place on tray. Bake in oven for 18-21 minutes until done.
  • Delicious alone or with your favorite sauce. Calorie count is per meatball.

Nutrition

Calories: 149kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman
24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Creamy Chicken Soup with Mexican Green Chiles Recipe

A wonderfully hearty chicken soup with just a touch of warm heat from the peppers.

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman
24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman

A wonderfully hearty chicken soup with just a touch of warm heat from the peppers.

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman

I minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman

It’s so easy to make beautifully minced garlic.

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman
24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman

Add the vegetables to the oil and stir. Cook until tender. Adjust the pepper as you desire. I used one large poblano pepper here. You can use any of your favorite peppers.

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman

Use anaheim for something about the same heat as poblano. If you like more heat, combine jalapeño or serrano with the milder pepper.

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

If you prefer no heat at all, use bell pepper. A nice red bell would be lovely.

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman

Stir in all your spices, chicken stock and chicken. Bring to a boil then reduce heat, cover and cook until chicken is done.

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman

Add the tablespoon sized pieces of butter and cheese and continue cooking until melted.

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman

It’s best not to add the flour and cream directly to the hot pan. Temper it by mixing it separately then gradually bringing it up to temperature by adding a little bit of the hot liquid to it. Once it’s heated, then add it to the chicken mixture and continue cooking until it’s thickened.



24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles Recipe by Christian Guzman
Print Recipe
5 from 1 vote

Creamy Chicken Soup with Mexican Green Chiles

A wonderfully hearty chicken soup with just a touch of warm heat from the peppers.
Prep Time20 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Pepper, Soup, Stew
Servings: 8 servings
Calories: 340kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 large pepper (poblano, anaheim or jalapeño, or a combination) seeded and chopped
  • 3 carrots peeled and chopped
  • 4 celery stalks chopped
  • 4 garlic cloves minced
  • 1/2 teaspoon pepper ground
  • 1 teaspoon salt
  • 1 teaspoon cumin ground
  • 1 pound chicken cut in bite-sized pieces
  • 2 cups chicken stock
  • 4 tablespoons butter cut in 4 equal pieces
  • 1 cup cheddar cheese shredded
  • 1/4 cup flour
  • 1 cup heavy cream

Instructions

  • Using a skillet that has a cover, pour in olive oil. Add onion, pepper, carrots, celery and garlic. Cook on medium until tender, about 7 or 8 minutes.
  • Add pepper, salt and cumin. Stir.
  • Add chicken and chicken stock. Bring to boil, about 5 minutes.
  • Cover, lower heat to simmer and cook until chicken is done, about 10-15 minutes.
  • Place the four pieces of butter evenly around the top and add the cheddar cheese. Stir to combine and allow to melt.
  • In a two-cup glass measuring cup, add cream and flour. Stir briskly with a fork to remove any lumps. Temper the flour mixture by adding 3/4 cup of hot liquid from chicken, 1/4 cup at a time, mixing well after each addition. Add flour mixture to chicken mixture and bring to heat and cook until thickened, about 5 minutes.
  • 8 servings. Garnish with cilantro, if desired. Serve with a bit of shredded cheese and corn chips.

Nutrition

Calories: 340kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite Recipe: Creamy Chicken Soup with Mexican Green Chiles  Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Salmon Pasta Salad Recipe

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

The summer is the perfect time for a refreshing pasta salad. Try it with salmon for added low fat protein.

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

I love salmon! For years, my mom has made me fish tacos with salmon and I just love it!

For this recipe you will only need about 5 ounces of salmon. I can always find the foil packets of salmon and tuna in the cupboard so I decided to make a refreshing pasta salad today.

You can, of course, use any salmon you have. Leftover grilled salmon would be incredible. You can even use tuna or crab, if you want.

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

When mom makes this, she makes the vegetables a lot smaller with an ulu. With the ulu, you can get much smaller dice while being safe and easy.



24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman
Print Recipe
5 from 1 vote

Salmon Pasta Salad Recipe

The summer is the perfect time for a refreshing pasta salad. Try it with salmon for added low fat protein.
Cook Time35 mins
Total Time35 mins
Course: Brunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Pasta, Salad, Salmon
Servings: 4 servings
Calories: 326kcal

Ingredients

  • 8 ounces Rotini Pasta
  • 5 ounces Salmon, cooked and chilled or canned
  • 2 Celery Stalks
  • 1 Medium Bell Pepper (or 6 mini bell peppers)
  • 1/2 cup Light Mayonnaise
  • 2 tablespoons Apple Cider Vinegar

Instructions

  • Cook pasta according to package instructions, drain and set aside to cool. If you like, stir in a tablespoon or two of olive oil to keep it from sticking. (Olive oil not included in calorie count.)
  • Drain and flake salmon, as necessary.
  • Finely chop celery and bell pepper.
  • Place pasta, salmon and vegetables in medium mixing bowl. Add mayonnaise and vinegar. Toss to coat. Serve chilled. 4 servings.

Nutrition

Calories: 326kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe

I recently made Green Chicken Enchiladas. I used some purchased green enchilada sauce but I wanted to try to develop a recipe myself instead. It’s always better when it’s homemade!

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Identifying Chile Peppers

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

The primary pepper in this green enchilada sauce is the Poblano Pepper. It’s the large pepper shown in the image above and is about the size of a typical green bell pepper. It isn’t hugely spicy on the spice scale so any heat to your sauce will be added with the jalapeño.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

To begin this recipe, you will roast your poblanos. I cut them in half and placed them on a sheet pan with parchment paper with skin side up. You can see the difference in size in the image above, with all the Poblanos being in front and the Jalapeños there in the back.

I’m not a fan of very spicy food so I used only two jalapeño peppers and I removed all of its seeds and membranes, which is where you’ll find most of that heat.

Once the roasted peppers are cooled about 10 minutes, you can remove the skin which will now look like a thin plastic film. It’s not really plastic, of course. You peel that off and discard.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

If you prefer more spice, try using a different pepper until you get the taste you like. Anaheims are popular without a tremendous amount of heat. For more heat, serranos and, of course, habaneros are popular. Chipotle and ghost peppers are showing up a lot. Ghost peppers, wow! I don’t even want to think about it.

My mom has taught me to appreciate the taste of the sauce rather than it having so much heat that all you feel is the heat, but I know people have different levels of pepper heat resistance. Mine is just really low. ha!

What are Tomatillos?

24Bite: Ingredients for Salsa Verde sauce: tomatillos, onion, Jalapeno peppers and garlic, cilantro by Maxim Tatarinov via 123rf.com

Tomatillos are small fruits that are covered with a papery husk. That may sound strange at first, but hey, corn is also in a husk and there’s no problem there, right?! Once you peel off the husk, clean off the sticky residue from the fruit before you use it in your recipes. It looks just like a baby green tomato, but it’s not really a tomato.

A tomatillo, just like a tomato, can be eaten raw, chopped in a salad. You can roast them too. Be aware that it will pretty much disintegrate when you roast them so don’t try it on a cookie sheet without raised sides. They could burst and run over into your oven. I didn’t roast them for this recipe, but you could. Just be very careful not to make a mess when you’re transferring from sheet pan to the stock pot.

The tomatillo is a little tart, but not spicy like a pepper. It’s kind of a citrus-y sort of tart. Cooking it gives it a more mellow taste and roasting will bring out the sweet tones through caramelization.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Canning for Shelf Stability

I didn’t preserve these jars of sauce, but you can, if you like. I ended up with three pints and I just put them in the freezer. But, if you want to can them, be sure to use a pressure canner and can them at 10 pounds of pressure for 55 minutes, or according to your manufacturer’s instructions.



Print Recipe
5 from 1 vote

Green Enchilada Sauce with Roasted Chiles and Tomatillos

A delicious, mild Mexican chile verde sauce, perfect for enchiladas or eaten with tortilla chips. Increase or decrease to your favorite level of spicy heat by changing the peppers.
Prep Time25 mins
Cook Time1 hr 10 mins
Cooling Time30 mins
Total Time2 hrs 5 mins
Course: Sauce
Cuisine: Mexican, Tex-Mex
Keyword: Chile, Garlic, Jalapeño, Onions, Poblano
Servings: 24 1/4 cup servings
Calories: 33kcal

Equipment

  • Large Sheet Pan
  • Parchment Paper
  • Stock Pot
  • Immersion Blender or Standing Blender

Ingredients

  • Cooking Spray
  • 2 pounds Poblano Peppers about 7 or 8
  • 2 Jalapeño pepper
  • 2 tablespoons Olive Oil
  • 1 pound Tomatillo about 8 or 9
  • 1 large Onion chopped
  • 1 whole Garlic Bulb minced
  • 3 cups Water
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • Juice of One Lime
  • 1/4 cup Cilantro chopped

Instructions

  • Preheat oven to 400°.
  • Wash and dry all peppers. Cut in half lengthwise. Remove stems, seeds and membranes.
  • Place parchment paper on large sheet pan and spray with cooking spray.
  • Place peppers with skin side up and place in preheated oven. Cook for 30 to 40 minutes until it looks like the skin is charred.
  • Remove from oven, place in a bowl and cover with plastic wrap for 10 minutes. Let them cool a little bit more if they're still too warm to the touch.
  • Carefully remove the thin plastic-y looking skin and chop the peppers.
  • Remove husks from tomatillos and wash to remove the sticky residue. Dry then chop.
  • In a stock pot, over medium heat, add olive oil, onions, garlic, chopped peppers and chopped tomatillo.
  • Cook until onions are a little transparent and fragrant, about 10 minutes.
  • Add water, cumin and salt. Continue cooking, stirring occasionally, for about 30 minutes, until tomatillos are completely soft.
  • Remove from heat and allow to cool for 30 minutes. Add lime juice and chopped cilantro. Stir well.
  • Using an immersion blender, blend well. If using a standing blender, blend about a pint at a time. Makes 3 pints.
  • If you would like to can (preserve) for shelf stability, use a pressure canner at 10 pounds pressure for 55 minutes, or according to manufacturer's instructions.

Notes

1 pint is perfect for my Green Chicken Enchiladas.

Nutrition

Calories: 33kcal

Follow 24Bite:

24Bite Logo: Cooking with Christian Guzman

Twitter | Facebook | Instagram | Pinterest

Pin It:

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman