Tamale Pie with Cornbread Topping 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 Topping 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 Topping 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 Topping 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 Topping Recipe by Christian Guzman

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

Print Recipe
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
Author: Christian Guzman

Equipment

  • 4-quart 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 Topping 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
Author: Christian Guzman

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

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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
Author: Christian Guzman

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

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

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
Author: Christian Guzman

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

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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
Author: Christian Guzman

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: 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



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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
Author: Christian Guzman

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

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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
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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
Author: Christian Guzman

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

Lasagna Pizza with Homemade Meat Sauce Recipe

Can you pizza it? Try your lasagna in pizza style next time. You won’t have to worry about a fork. Just pick it up and eat!

24Bite Recipe: Lasagna Pizza with Homemade Meat Sauce Recipe by Christian Guzman

Make Red Sauce

For this recipe, I’ve started with the Meat 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.

After you brown your ground beef, be sure to chop it. Unlike a pizza you might normally have, you don’t want clumps of ground beef. You’re making a Meat Sauce and you want everything to be finely chopped.

It’s best to get a nice fine dice with the vegetables so use an Ulu, if you can. Not only is it easier but it’s safer as well.

For the carrot, I used one of those long zesters like you would use to make lemon or lime zest. If you zest it, it will cook so much more quickly.

Assemble the Pizza

Spreading the ricotta is easy, just like frosting a cake. It’s a little more difficult to get the Meat Sauce on the top of the ricotta. If you distribute little piles of Meat Sauce on top then carefully smooth, it will be easier.

24Bite Recipe: Lasagna Pizza with Homemade Meat Sauce Recipe by Christian Guzman

Garnish with chopped green onion and red pepper flakes. Serve with a fresh garden salad. My mom says to serve it with a nice pinot noir or merlot.



Print Recipe
5 from 1 vote

Lasagna Pizza with Homemade Meat Sauce Recipe

Can you pizza it? Try your lasagna in pizza style next time. You won't have to worry about a fork. Just pick it up and eat!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course, Pizza
Cuisine: American, Italian
Keyword: Ground Beef, Mozzarella Cheese, Onions, Pizza, Ricotta Cheese, Spinach, Tomato
Servings: 8 slices
Calories: 391kcal
Author: Christian Guzman

Ingredients

Meat Sauce

  • 1/2 pound Ground Beef
  • 1/2 cup Onion diced
  • 1/2 cup Bell Pepper diced
  • 1/2 Carrot minced or zested
  • 4 Garlic Cloves minced
  • 1 tablespoon Olive Oil
  • 3 ounces Tomato Paste
  • 1/2 cup Chicken Stock
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt

Pizza Toppings

  • 1 cup Ricotta Cheese
  • 1/2 cup Raw Spinach chopped
  • 1/2 cup Parmesan Cheese shredded
  • 2 cups Mozzarella Cheese shredded

Instructions

  • Make pizza dough according to instructions or use a pre-purchased pizza crust, if you prefer. Note that, if using the pizza dough at the link, you will need to start several hours earlier or the day before.

Make Red Sauce

  • In medium saucepan, on medium high heat, crumble and cook ground beef, about 10 minutes. Drain, reserving about 2 tablespoons fat. Remove cooked beef from pan and finely chop. Return to pan.
  • Add onions, bell pepper, carrot and garlic. Stir. If it's really dry and sticking to pan, add the bit of olive oil. Cook until onions are translucent and fragrant, about 6-7 minutes.
  • Add tomato paste and 1/4 cup chicken stock. Stir. The sauce needs to be easily spreadable without clumping together in big lumps but not so wet that it will drain off the pizza. Think "ketchup consistency".
  • Add remaining stock, about a tablespoon at a time until you get the desired consistency. Add seasonings. Reduce to simmer, stirring frequently, and allow to continue cooking while preparing the remainder, about 15 minutes.

Assemble Pizza

  • 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.
  • In small mixing bowl, mix together ricotta cheese, spinach and Parmesan cheese. Evenly spread ricotta mixture on the dough with the back of a spoon or spatula.
  • Evenly distribute meat sauce over ricotta. Evenly distribute mozzarella cheese over top.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces. If desired, garnish with chopped green onion, freshly cracked pepper and red pepper flakes.

Nutrition

Calories: 391kcal

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24Bite Recipe: Lasagna Pizza with Homemade Meat Sauce Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Gluten Free Baked Meatballs Recipe

Baked meatballs are so much easier than stove top frying and they’re lower in fat too! Here’s my gluten free version. Add your favorite sauce or eat them plain. To make your entire meal gluten free, be sure to use gluten free pasta as well.

24Bite Recipe: Gluten Free Baked Meatballs by Christian Guzman

About three months ago, I decided to change my daily diet routine to omit bread, rice and pasta. I didn’t want to omit all carbs; just bread, rice and pasta. I’ve been pretty loyal to this plan and I’ve been feeling a lot better. I’ve lost 10 pounds too!

One of the things I like to do is make a “snack plate”. I’ll cut up things like cucumber, tomato, boiled eggs, then I add some sliced banana or halved grapes. I like to add pickles or olives. Maybe an ounce of cheese. Or sometimes, I’ll put some cottage cheese on the plate. I just basically fill the plate with little bits of as many different things as I can fit.

A regular in my snack plate regime is baked meatballs. Of course, I’m trying not to eat a lot of wheat, so I had to come up with something else to replace my usual breadcrumbs. I started using oats instead and I really don’t notice any difference in flavor at all.

24Bite Recipe: Gluten Free Baked Meatballs by Christian Guzman

I prefer to use cheddar cheese instead of a more traditional cheese, like parmesan. It’s the orange color of the cheese that gives the baked meatballs more of a look like crispy meat that you would normally get in a skillet on the stove top.

24Bite Recipe: Gluten Free Baked Meatballs

We started off by beating an egg briefly with a fork then adding milk and worchestershire.

24Bite Recipe: Gluten Free Baked Meatballs

Christian minced three 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: Gluten Free Baked Meatballs

Here are the oats. You can absolutely use breadcrumbs instead. I used them for years. Just use the same amount as suggested for the oats in the recipe.

24Bite Recipe: Gluten Free Baked Meatballs

And here is Christian, using the plastic food service gloves. He really can’t stand touching this stuff. ha!

24Bite Recipe: Gluten Free Baked Meatballs

This is a pan that I bought with a rack a couple of years ago. I like to use it for baked chicken wings 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.

Serve with Gluten Free pasta for a complete meal.

24Bite Recipe: Gluten Free Baked Meatballs by Christian Guzman



24Bite Recipe: Gluten Free Baked Meatballs by Christian Guzman
Print Recipe
5 from 1 vote

Gluten Free Baked Meatballs

Baked meatballs are so much easier than stove top frying and they’re lower in fat too! Here’s my gluten free version. Add your favorite sauce or eat them plain.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Gluten Free, Ground Beef, Meatballs
Servings: 16 meatballs
Calories: 132kcal
Author: Christian Guzman

Ingredients

  • 1 Large egg beaten with a fork
  • 1/2 Cup milk 2%
  • 2 Tablespoons Worchestershire sauce
  • 3 Large garlic cloves minced
  • 1/2 Cup uncooked oats
  • 1/2 Cup cheddar cheese shredded
  • 1 Teaspoon oregano
  • 1 Teaspoon salt
  • 1 Teaspooon cumin
  • 1/2 Teaspoon ground black pepper
  • 1/2 Teaspoon ground ancho pepper
  • 1 Pound ground beef 70% lean
  • non-stick cooking spray

Instructions

  • Preheat oven to 425 degrees.
  • In large bowl, mix egg, milk and sauce.
  • Add garlic, oats, cheddar cheese and spices. Mix well.
  • Add ground meat and mix with your hands for best results.
  • Make 16 evenly sized meatballs.
  • Line a sheet pan with foil and then top with an oven safe wire rack. Spray the rack with the cooking spray. Place the meatballs evenly on the rack.
  • Bake for 18-20 minutes until done.
  • Delicious alone or with your favorite sauce. Calorie count is per meatball.

Nutrition

Calories: 132kcal

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24Bite Recipe: Gluten Free Baked Meatballs by Christian Guzman
24Bite Recipe: Gluten Free Baked Meatballs

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.



Print Recipe
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
Author: Christian Guzman

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
24Bite Recipe: Cooking with Christian Guzman