Chicken Portobello and Grape Tomato Pasta Recipe

A delicious meal that’s quick and easy, perfect to toss together for a home cooked meal after working all day.

24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman

Quick and Easy Preparation

This is one of those recipes that you can throw together very easily. My mom is a pro at pulling things out of the refrigerator and combining them into a one bowl meal.

This is an example of one of those times when we needed to use up some vegetables in the refrigerator before farmer’s market day.

One Bowl Meal

Use any other vegetables you like. We’ve used artichoke hearts, black olives, green olives. Really, you can use just about anything and this is a great way to use up the abundance of grape tomatoes in your own garden. I don’t know about you, but they grow so easily around here!

24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman

Garnish with cracked red pepper and shredded parmesan cheese. Instead of adding regular salt and pepper, maybe you would like to try one of the many finishing salts available.

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5 from 1 vote

Chicken Portobello and Grape Tomato Pasta

A delicious meal that's quick and easy, perfect to toss together for a home cooked meal after working all day.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Mushroom, Pasta, Tomato
Servings: 4 servings
Calories: 569kcal

Ingredients

  • 8 ounces linguine prepared according to directions on package
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast cut into bite size pieces
  • 8 ounces baby portobello mushrooms sliced
  • 1 medium onion chopped
  • 1 pint grape tomatoes cut in half
  • 3 tablespoons butter
  • salt and pepper as desired

Instructions

  • Begin heating water to prepare linguine according to instructions on package.
  • In deep dish skillet, in olive oil, cook chicken about 8 minutes.
  • Add onions and mushrooms. Cook until tender, about 7 minutes.
  • Add halved tomatoes and continue cooking about 4-6 more minutes.
  • Drain pasta and add to skillet. Stir in butter and stir until fully melted and combined.
  • Add salt and pepper as desired. Garnish with crushed red pepper and shredded cheese, if desired. Serves 4.

Notes

If you prefer this with vegetables only, omit the chicken which reduces the calories to 382 per serving.

Nutrition

Calories: 569kcal

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24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman
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Chicken Parmigiana Recipe

Delicious breaded chicken smothered in homemade red sauce and covered with ooey gooey cheese.

24Bite Recipe: Chicken Parmigiana Recipe by Christian Guzman

Make Red Sauce

For this recipe, I’ve started with the Red Sauce. It’s important to start with the sauce in order to save time. It will need to simmer for a bit while you’re preparing the other ingredients.

I want a fine chop on all the vegetables and for that, I always use an Ulu. Start off by chopping the onions and bell pepper with a knife, but use the Ulu to get that dice. Not only is it easier, but it’s safer as well.

For the carrot, I used a zesting tool. I didn’t want to try to cook little chunks of carrot. If you grate it, it will cook so much more quickly.

24Bite Recipe: Chicken Parmigiana Recipe by Christian Guzman

Prepare Chicken

When you’re using the meat mallet, be sure to cover the chicken with plastic. If you don’t you may end up getting chicken bits flying everywhere. Ask me how I know.

Alternatively, try cutting your chicken horizontally to make four thin filets. You will need to double the egg mixture and breadcrumbs.

If you have a skillet that can handle 425° in the oven, you can make this without having to use a separate casserole dish. You can just go from stove top to oven.

24Bite Recipe: Chicken Parmigiana Recipe by Christian Guzman

Serve with pasta and a fresh garden salad.

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5 from 1 vote

Chicken Parmigiana Recipe

Delicious breaded chicken smothered in homemade red sauce and covered with ooey gooey cheese.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Mozzarella Cheese, Tomato
Servings: 4 servings
Calories: 532kcal

Ingredients

Red Sauce

  • 1 tablespoon Olive Oil
  • 1 medium Onion diced
  • 1 medium Bell Pepper (or 4 baby bells) diced
  • 2 tablespoons Carrot zested or grated
  • 4 Garlic Cloves minced
  • 1 13.75 ounce Can Crushed Tomatoes
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Chicken

  • 4 tablespoons Butter or Ghee
  • 2 Large Boneless Skinless Chicken Breasts
  • 1 large Egg
  • 1 tablespoon Heavy Cream
  • 1/2 cup Seasoned Breadcrumbs
  • Cooking Spray

Cheese Topping

  • 1 cup Mozzarella Cheese shredded
  • 2 tablespoons Parmesan Cheese shredded

Instructions

Make Red Sauce

  • in medium saucepan, on medium high heat, add olive oil, onion, bell pepper, carrot and garlic. Cook until onions are translucent and fragrant, about 6-7 minutes.
  • Stir in tomato and spices. Reduce to simmer and allow to continue cooking while preparing the remainder, about 15 minutes.

Prepare Chicken

  • Preheat oven to 425°.
  • With flat side of meat mallet, flatten the chicken breasts. If they are very large, you may want to consider cutting them in half lengthwise before flattening.
  • Heat butter in skillet over medium high heat.
  • Whisk together egg and cream in a bowl. In a separate bowl, place breadcrumbs. Dip each piece of chicken into the egg mixture and then the crumbs.
  • Cook chicken in skillet until golden and crispy, about 4-5 minutes for each side.
  • Spray ovenproof casserole dish with cooking spray. Remove chicken from skillet to casserole dish.

Assembly

  • Spoon red sauce over chicken. Evenly distribute and top with mozzarella cheese then parmesan.
  • Place in preheated oven and cook for 20-25 minutes until done. Serve with pasta and fresh garden salad. Makes 4 servings.

Nutrition

Calories: 532kcal

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Green Chicken Enchiladas Recipe

It’s a classic favorite in our kitchen, full of creamy, gooey cheesy goodness. The recipe screams to be doubled so double everything and make it for your next big get together.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Green Chile Enchilada Sauce

For this recipe, I’ve used a can of Green Chile Enchilada Sauce because we didn’t have any fresh. I look forward to making a batch of fresh enchilada sauce later and mom wants to try canning it this time! Until then, the purchased canned version is wonderful. No worries!

Recaito Culantro Cooking Base

This is the cooking base I’ve used in these enchiladas for an incredibly delicious added flavor. We use it all the time. It can be added to soups, stews, casseroles and my mom used it as a base to salad dressing one day last week.

Mom loves it so much that she can literally eat it out of the jar with a spoon so be sure to pick some up from your local market or, order from Amazon if you can’t find it because it’s what gives the enchiladas such incredible flavor. You don’t want to leave it out.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Culantro vs. Cilantro

I had to do some research before posting this recipe because I told mom how wonderful it would be if we could make our own. First, I discovered that culantro isn’t the same as cilantro (Chinese Parsley). If you look at the label for the recaito, there are leaves shaped like cilantro and there are leaves shaped more spear like. Those long leaves are the culantro. Mom is slightly allergic to cilantro and can’t eat very much of it but the culantro is perfectly fine. She just has to be careful to order the culantro version instead of the cilantro version.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Mom ordered some recao seeds from Amazon and we’ll see if we can get them to grow in the Aerogarden and then we’ll have our own fresh recaito! Special thanks to mom’s friend, Dianne Hunt of Same DiNamics Crochet for her invaluable information on recaito.

Spanish Rice

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

I’ve served these enchiladas with Spanish Rice so be sure to pick up my recipe for that as well.

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5 from 1 vote

Green Chicken Enchiladas Recipe

It's a classic favorite in our kitchen, full of creamy, gooey cheesy goodness. The recipe screams to be doubled so double everything and make it for your next big get together.
Prep Time20 mins
Cook Time20 mins
Cooling15 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Chicken, Cream Cheese, Jalapeño, Mozzarella Cheese, Queso Fresco
Servings: 6 servings
Calories: 621kcal

Equipment

  • 9 x 11 Casserole Pan
  • Aluminum Foil

Ingredients

  • 12 White Corn Tortillas
  • 1 pound Chicken Breast
  • 4 ounces Cream Cheese softened
  • 1/2 cup Goya Recaito
  • 1/2 cup Sour Cream
  • 6 ounces Queso Fresco Crumbling Cheese chopped
  • 1 Jalapeño, seeds and membranes removed finely diced
  • 10 ounces Green Enchilada Sauce canned or fresh
  • 2 cups Mozzarella Cheese shredded
  • 2 tablespoons Olive Oil

Instructions

  • Preheat oven to 350°.
  • Soften tortillas: brush each with just a dab of cool water, stack, wrap in aluminum foil and put in oven until soft, about 10 minutes.
  • Cut up chicken into 1" pieces and cook in olive oil on medium heat. Remove from heat and chop into small pieces.
  • In medium mixing bowl, stir cream cheese until smooth. Add recaito and sour cream, stir well. Fold in Queso Fresco, jalapeño and chicken.
  • Pour half can of enchilada sauce in 9" x 11" pan and tilt to spread it around the bottom.
  • Place about two tablespoons of chicken mixture in each softened tortilla, roll up and place, seam side down, in pan. Carefully squeeze them in there until all tortillas are in the pan.
  • Add remaining half of enchilada sauce down the center third of each tortilla, leaving the edges open (this will allow them to get a bit crispy in the oven). Distribute the mozzarella cheese across the top.
  • Place in oven, uncovered and cook for 20 minutes, until bubbly.
  • Allow to cool for about 15 minutes before cutting. 6 servings. Recipe can be doubled easily.

Notes

Garnish with bits of cilantro leaves, lime wedges, onion slices, crumbled Queso Fresco, slices of avocado, sour cream and guacamole. Serve with Spanish Rice.

Nutrition

Calories: 621kcal

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Tamale Pie with Cornbread Recipe

Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It’s comfort food with a kick!

24Bite Recipe: Tamale Pie with Cornbread Recipe by Christian Guzman

Slow cooking the pork is your first step and it will take awhile. To make things easier, I started the pork roast before I went to bed, the night before.

Season the pork and put it in a slow cooker on low and go to bed. You’ll wake up to something smelling amazing in the kitchen!

Allow the pork to cool off a bit before shredding with a fork. Discard the liquid.

24Bite Recipe: Tamale Pie with Cornbread Recipe by Christian Guzman

As with so many of my recipes, you start off with chopping peppers and onions. Always, peppers and onions.

24Bite Recipe: Tamale Pie with Cornbread Recipe by Christian Guzman

I added all the ingredients back into the slow cooker and cooked it down another hour because, once you put it in the oven, it’s only in there for 30 minutes. You’re cooking the cornbread and, if you didn’t cook everything together first, it wouldn’t meld the flavors.

24Bite Recipe: Tamale Pie with Cornbread Recipe by Christian Guzman

Serve with avocado, shredded cheese, jalapeños and sour cream.

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5 from 1 vote

Tamale Pie with Cornbread Recipe

Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It's comfort food with a kick!
Prep Time15 mins
Cook Time8 hrs 30 mins
Cooling Time20 mins
Total Time9 hrs 5 mins
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: Black Olives, Corn, Cornbread, Jalapeño, Pork Roast
Servings: 8
Calories: 435kcal

Equipment

  • Slow cooker
  • 12" Iron Skillet (or other deep dish 4-qt baking dish, oiled)

Ingredients

Pork Roast

  • 3 to 3 1/2 pound Pork Roast (4 cups shredded pork)
  • Salt, Pepper and Garlic Powder

Filling

  • 28 ounce Red Enchilada Sauce
  • 14.5 ounce Red Gold Petite Diced Tomatoes, drained or other petite diced tomatoes
  • 6 ounce Tomato Paste
  • 1 cup Frozen Corn or fresh
  • 2.25 ounce Sliced Black Olives, drained
  • 1 Medium Onion chopped
  • 1 Bell Pepper (or 6 mini bell peppers) chopped
  • 4 Garlic Cloves minced
  • 1 large Jalapeño finely chopped
  • 1 teaspoon Paprika
  • 2 teaspoons Cumin

Topping for Filling

  • 1 cup Cheddar Cheese shredded

Cornbread

  • 1 cup Self Rising Corn Meal
  • 3/4 cup Milk
  • 1 large Egg slightly beaten

Instructions

Pork Roast

  • Season pork as desired with salt, pepper and garlic or any other seasoning blend you prefer. Cook on low in slow cooker for 7-8 hours until fork tender. This can be done right before going to bed and the rest can be completed in the morning. If you prefer to cook it quicker, it can be cooked on high for 4-5 hours.

Filling

  • Remove pork from slow cooker and shred with a fork. Discard liquid from slow cooker.
  • Return pork to slow cooker and add all Filling ingredients except cheese. Cook on high in slow cooker for 1 hour.

Assembly

  • Preheat oven to 375°.
  • Pour Filling (except cheese) into iron skillet. Top with shredded cheese.
  • In small mixing bowl, mix cornmeal, milk and egg. Carefully pour on top of cheese and spread to the edges with a spatula.
  • Cook for 30 minutes, or until cornbread is done. Remove and allow to cool about 20 minutes before serving.
  • Garnish with chopped tomatoes, avocado, green onions, jalapeños and sour cream. Serves 8.

Nutrition

Calories: 435kcal

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24Bite Recipe: Tamale Pie with Cornbread Recipe by Christian Guzman
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Creamy Baked Spaghetti Recipe

When we were trying to figure out what to make for dinner, my mom happened to remember a baked spaghetti she had a family get together in Illinois many years ago. We decided to go ahead and try making something similar with the ground beef we had thawed in the refrigerator.

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman

As it turns out, this really tasted like a lasagna except you didn’t have all the layering. Once everything was cooked and ready, I just threw it in a bowl to mix it altogether and then put it in the pan to bake in the oven a bit.

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman

It turned out delicious! Going back for seconds now!

My recipe calls for one-pound of ground beef because we freeze our bulk ground beef into one-pound packages.

When I make this again, I may try to divide the recipe by using half the ground beef in this and save the other half for, oh, I don’t know. How about pizza?!

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman
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5 from 1 vote

Creamy Baked Spaghetti Recipe

Try a creamy sauce instead of a typical red sauce for this easy comfort food pasta.
Prep Time20 mins
Cook Time30 mins
Cooling Time15 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: Cheddar Cheese, Cream Cheese, Ground Beef, Mozzarella Cheese, Spaghetti
Servings: 15 servings
Calories: 370kcal

Equipment

  • 11 x 17" pan (4.8 qt.)

Ingredients

  • 16 ounce Spaghetti prepared according to package directions
  • 1 pound Ground Beef 80/20
  • 1 medium Onion chopped
  • 4 Cloves Garlic minced
  • 1 14.5 ounce Can Red Gold Petite Diced Tomatoes with Green Chilies or other petite diced tomatoes
  • 1/2 cup Chicken Stock or broth
  • 8 ounces Cream Cheese cut into 10 even pieces
  • 1/2 cup Heavy Cream
  • 1 1/2 cup Mozzarella Cheese shredded
  • 1 1/2 cup Cheddar Cheese shredded
  • 2 large Eggs beaten
  • 1 teaspoon Oregano ground
  • 1 teaspoon Black Pepper ground
  • Cooking Spray
  • 2 Green Onions (optional) chopped

Instructions

  • Prepare Spaghetti according to package directions to lowest suggested time. Do not overcook. Drain and set aside.
  • In skillet, on medium high heat, crumble ground beef and cook until no longer pink. Drain, retaining 1 tablespoon fat.
  • Add onion and garlic into the same pan as the retained fat of the ground beef and cook until onion is tender. Set aside.
  • Preheat oven to 350°.
  • In small saucepan, on medium heat, combine tomatoes, cream cheese and chicken stock. Cook until a little bubbly and cheese is completely melted. Remove from heat and stir in cream. Set aside.
  • In large mixing bowl, combine cooked spaghetti, meat mixture, ONE CUP of each of cheddar and mozzarella cheeses (the remaining 1/2 cup of each will be for the top), eggs, oregano and pepper. Add tomato mixture and stir to coat.
  • Spray 11 x 17" pan (4.8 qt.) with cooking spray.
  • Pour in spaghetti mixture and smooth with the back of a spoon or spatula.
  • Sprinkle on remaining cheddar and mozzarella.
  • Cover and bake for 20 minutes. Remove cover and bake for another 10 minutes.
  • For best results, allow to cool 15 minutes before cutting. Cut into 15 equal pieces. Serve garnished with green onion.

Nutrition

Calories: 370kcal

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24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman
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Prosciutto and Portobello Mushrooms Pasta Recipe

A delightful combination of Prosciutto ham and mushrooms makes this dish incredibly tasty and you’ll be going back for more.

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

I previously made an incredible Prosciutto Provolone Pizza with half the package of Prosciutto. My grandmother had asked me about the Prosciutto and yes, it’s supposed to be eaten “raw” when sliced thin. It’s cured and it’s supposed to be that way. I wanted to try it fried up as well, so this recipe was born.

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

Here is the Prosciutto, just cooked, draining on a paper towel. I had a few nibbles and it’s delicious!

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

My recipe calls for green onions because we had some green onions that needed to be used. I’m sure it would be fine with regular onions or scallions. It’s up to you.

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

I took a photo of everything simmering down. How do food bloggers take photos when there’s all this steam, I wonder?

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

I took this off the heat right before adding the final ingredients of cream and butter so I could get a proper photo.

This is really an incredible dish and I love it! I shared some with my grandmother and she loved it as well. It’s a hit! Enjoy!

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5 from 1 vote

Prosciutto and Portobello Mushrooms Pasta

A delightful combination of Prosciutto ham and mushrooms makes this dish incredibly tasty and you'll be going back for more.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Mushroom, Pasta, Prosciutto
Servings: 4 servings
Calories: 462kcal

Ingredients

  • 8 ounces Spaghetti Pasta uncooked
  • 3 ounces Prosciutto Ham, thinly sliced like Daniele Del Duca Presliced Prosciutto
  • 2 tablespoons Olive Oil
  • 4 ounces Baby Portobello Mushrooms chopped
  • 3 Green Onions chopped
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Crushed Dried Basil
  • 1 cup Chicken Stock or Broth
  • 1/4 cup Heavy Cream
  • 3 tablespoons Unsalted Butter

Instructions

  • Begin a pan of water for cooking the spaghetti according to the package instructions.
  • On medium high, fry Prosciutto ham in olive oil until crispy. Drain on paper towels. Crush and divide in half.
  • In the same oil, on medium high, cook mushrooms and half the green onions until tender, about five minutes. While cooking, the water for the pasta may be ready for the spaghetti now.
  • Reduce heat to medium. Add pepper, basil, chicken stock and half the Prosciutto. Cook until liquid is reduced almost completely, scraping any bits from the bottom of the pan from cooking the Prosciutto.
  • Add cream and butter. Stir and continue cooking until butter is melted then remove from heat. Drain the spaghetti and toss it with the mushroom mixture. Serve with garnishes of the remaining crushed Prosciutto and remaining green onions. Serves 4.

Nutrition

Calories: 462kcal

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24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipes by Christian Guzman
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Pesto Ham and Black Olives Pizza Recipe

A gourmet quality flatbread pizza with the delicious fresh taste of basil pesto.

24Bite Recipe: Pesto Ham and Black Olives Pizza Recipe by Christian Guzman

I love pizza! Experimenting with different types of pizza may be my favorite thing to do now that my mom taught me how to make the pizza dough she always uses.

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

This recipe calls for one-half the pizza dough so you’ll be able to use the other half for another pizza.

Mezzetta Basil Pesto

I absolutely love pesto and this pizza is going to the top of my list of favorites. It’s an incredible combination!

The pizza can get a little messy because of all the oil in the jar of basil pesto. A bit of the extra virgin olive oil accumulates at the top and requires stirring before use. If you like, carefully spoon off the top layer of oil to use later for dipping or the base of a dressing.

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5 from 1 vote

Pesto Ham and Black Olives Pizza

A gourmet quality flatbread pizza with the delicious fresh taste of basil pesto.
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Main Course, Pizza
Cuisine: American
Keyword: Black Olives, Ham, Pesto, Pizza
Servings: 8 slices
Calories: 350kcal

Ingredients

  • 1/2 recipe pizza dough
  • cooking spray
  • 6.25 ounces Mezzetta basil pesto
  • 4 ounces John Morrell diced ham
  • 2.25 ounces sliced black olives drained
  • 2 cups mozzarella cheese shredded

Instructions

  • If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It's better to refrigerate for 3 or more hours after that, but it's not entirely necessary, if you're in a time crunch. Halve the dough equally and roll out on a lightly floured surface.
  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • When you open the jar of pesto, there will be oil accumulated at the top. You can either stir it up and use all of it or you can carefully spoon off some of the oil into a separate bowl and then spread it over the pizza dough. Taking off the excess oil at the top will reduce the calories and will make the pizza less messy, if you prefer that. Don't throw out the oil, though! Use it for dipping or a base for salad dressing later. Evenly spread the pesto on pizza dough with the back of a spoon.
  • Evenly distribute ham and olives. Top with mozzarella.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces.

Nutrition

Calories: 350kcal

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24Bite Recipe: Pizza Ham and Black Olives Pizza Recipe by Christian Guzman
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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 oregano and red sea salt.

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

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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

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24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Cordon Bleu Chicken Pizza Recipe

A delicious flatbread pizza with the flavors of Chicken Cordon Bleu with a fantastic creamy mustard sauce.

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman

I love pizza! Experimenting with different types of pizza may be my favorite thing to do now that my mom taught me how to make the pizza dough she always uses.

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman

Creamy Mustard Sauce

The Cordon Bleu Chicken Pizza includes my Creamy Mustard Sauce. If you have any of this leftover, be sure to use it on your favorite sandwich because, WOW!

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman
Print Recipe
5 from 1 vote

Cordon Bleu Chicken Pizza

A delicious flatbread pizza with the flavors of Chicken Cordon Bleu with a fantastic creamy mustard sauce.
Prep Time6 hrs
Cook Time20 mins
Course: Main Course, Pizza
Cuisine: American
Keyword: Chicken, Ham, Pizza
Servings: 16 slices
Calories: 262kcal

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons parmesan cheese shredded
  • 3 tablespoons all purpose flour
  • 1 large chicken breast cooked and chopped
  • 8 oz ham chopped
  • 2 cups mozzarella shredded
  • 2 prepared, uncooked pizza crusts
  • cooking spray

Instructions

  • If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It's better to refrigerate for 3 or more hours after that, but it's not entirely necessary, if you're in a time crunch. Halve the dough equally and roll out on a lightly floured surface.
  • In small bowl, add cream, mustard, parmesan cheese and flour. Mix briskly with a fork until all lumps are removed.
  • In small saucepan on low heat, cook cream mixture until thickened, about 10 minutes. Set aside.
  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • Spread half the sauce on each pizza. Evenly distribute chicken and ham. Top each pizza with half the mozzarella.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut each pizza into 8 pieces, for 16 pizzas total.

Nutrition

Calories: 262kcal

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24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Spicy Chicken Pepper Stew Recipe

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

24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman
24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman

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

24Bite Recipe: Spicy Chicken Pepper Stew 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.

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It’s so easy to make beautifully minced garlic.

24Bite: Pesto and Feta Cheese Baked Meatballs 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: Spicy Chicken Pepper Stew 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: Spicy Chicken Pepper Stew 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: Spicy Chicken Pepper Stew Recipe by Christian Guzman

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

24Bite Recipe: Spicy Chicken Pepper Stew 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.

Print Recipe
5 from 1 vote

Spicy Chicken Pepper Stew

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

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24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman