Pablano Soup

 

Chili Relleno Soup

Ingredients:

5 poblano peppers (also labeled Pasilla peppers, depending on location)

2 tablespoons butter

1 tablespoon olive oil

1 medium sweet onion , diced

3 cloves garlic , minced

1 teaspoon cumin

5 cups low-sodium chicken broth

1 teaspoon salt

1/2 teaspoon pepper

2 cups chopped or shredded cooked chicken breast

8 ounces cream cheese , softened and cut into very small cubes

2 1/2 cups shredded cheddar cheese , divided

1 cup shredded pepper jack cheese

fresh chopped cilantro , for garnish

Instructions

Step 1:

Rinse and dry the poblano peppers, then roast them until the skin is charred and blistered. You can do this by placing the peppers on a foil-lined baking sheet a few inches under the broiler on high, flipping them once, or by roasting them over an open flame on a gas burner for about 10 minutes.

Step 2:

After roasting, transfer the peppers to a plastic bag and seal it to trap in the steam. Let them cool, then rub off as much of the skin as you can with your fingers or a knife. Cut off the stems, slice the peppers in half, and remove the seeds. Finely chop the peppers and set aside.

Step 3:

In a medium pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until softened, about 3 minutes. Add the minced garlic and cumin, cooking until fragrant, about 20 seconds. Stir in the chopped poblano peppers.

Step 4:

Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 5:

Mix in the cooked, chopped chicken. Add the cream cheese and 2 cups of the shredded cheddar cheese; whisk until melted and smooth.

Step 6:

Divide the soup into 6 bowls, sprinkling each with the remaining 1/4 cup of cheddar cheese and the pepper jack cheese. Place under the broiler until the cheese is melted and golden, watching carefully to prevent burning.

Step 7:

Garnish with a sprinkle of fresh chopped cilantro and enjoy!

𝐈𝐭𝐚𝐥𝐢𝐚𝐧 𝐎𝐫𝐚𝐧𝐠𝐞 𝐀𝐥𝐦𝐨𝐧𝐝 𝐌𝐚𝐫𝐠𝐚𝐫𝐢𝐭𝐚

 𝐈𝐭𝐚𝐥𝐢𝐚𝐧 𝐎𝐫𝐚𝐧𝐠𝐞 𝐀𝐥𝐦𝐨𝐧𝐝 𝐌𝐚𝐫𝐠𝐚𝐫𝐢𝐭𝐚 🍊🌰

🕒 Prep Time: 5 minutes | Cook Time: 0 minutes | Serves: 1

This margarita is smooth, citrusy, and slightly nutty, blending bright orange juice with the warm almond notes of amaretto. It’s a refreshing twist on a classic margarita with a subtle Italian-inspired elegance.

𝐘𝐨𝐮’𝐥𝐥 𝐍𝐞𝐞𝐝:

• 2 oz tequila

• 1 oz amaretto

• 2 oz fresh orange juice

• ½ oz fresh lime juice

• ½ oz agave syrup

• Ice cubes

For the Rim:

• Sugar or salt

Garnish:

• Orange wheel

• Almond slivers

🥣 𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐈𝐭:

• 1. Rim your glass with sugar or salt and set aside.

• 2. In a shaker, combine tequila, amaretto, orange juice, lime juice, and agave syrup.

• 3. Fill with ice and shake well until chilled.

• 4. Strain into the prepared glass over fresh ice.

• 5. Garnish with an orange wheel and a few almond slivers.

✨ 𝐓𝐢𝐩: Lightly toast the almond slivers before garnishing to enhance the nutty aroma and flavor.

Bright, smooth, and perfectly balanced, this margarita is a classy citrus sip with a cozy almond finish.

Sourdough Apple Fritter Bread

 

Ingredients:

• For the Bread:
  • 1 cup (150 grams) All-Purpose Flour
  • 1 cup (125 grams) Sprouted Wheat Flour (or All-Purpose Flour)
  • 1/2 cup (100 grams) Sourdough Discard (or 1/2 cup active sourdough starter + 1/4 cup water)
  • 1/2 cup (100 grams) Granulated Sugar
  • 2 large Eggs
  • 1/4 cup (60 grams) Melted Butter, cooled slightly
  • 1/4 cup (60 ml) Milk
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
• For the Apple Filling:
  • 2 large Apples (peeled, cored, and diced) (about 2 cups)
  • 1/4 cup (50 grams) Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg (optional)
• For the Glaze (Optional):
  • 1 cup (125 grams) Powdered Sugar
  • 2-3 tablespoons Milk

How to Make Sourdough Apple Fritter Bread:

1. Prepare the Apple Filling:In a medium bowl, combine diced apples, sugar, cinnamon, and nutmeg (if using). Let the mixture sit for 10 minutes while you prepare the bread batter.
2. Whisk Dry Ingredients:In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients:In a separate bowl, whisk together eggs, sugar, sourdough discard (or starter and water), melted butter, and milk.
4. Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
5. Fold in Apples:Gently fold the diced apples and their juices into the batter.
6. Prepare Baking Pan:Preheat oven to 350°F (175°C) and grease a loaf pan (9×5 inch).
7. Pour Batter:Pour the batter into the prepared loaf pan.
8. Bake:Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Glaze (Optional):Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the bread cools, prepare the glaze (optional) by whisking together powdered sugar and milk until smooth. Drizzle this glaze over the cooled bread.

Orange Margarita

 

Amaretto Orange Margarita 🍊✨🥃

“Nutty amaretto meets citrusy orange in a smooth, zesty twist on a classic margarita.”

Ingredients:

• 2 oz amaretto liqueur 🌰

• 1½ oz fresh orange juice 🍊

• 1 oz silver tequila 🥃

• ½ oz fresh lime juice 🍈

• ½ oz orange liqueur 🍊

• Ice cubes 🧊

Optional Garnishes:

• Salt mixed with orange zest for rim ✨

• Orange slice 🍊

• Lime wheel 🍈

Instructions:

Prepare Rim: Rub a lime wedge around the glass rim and dip in a mixture of salt and orange zest.

Shake: Fill a cocktail shaker with ice. Add amaretto, orange juice, tequila, lime juice, and orange liqueur. Shake well until chilled.

Serve: Strain into the prepared glass over fresh ice.

Garnish: Add an orange slice and lime wheel for a colorful, aromatic finish.

Taco chicken bowl

 Taco Queso Chicken Cottage Cheese Bowls 🧀🌮

Ingredients (for 5 people)

2 1/2 cups low fat cottage cheese, blended smooth with 8 tbsp salsa + 2 tbsp taco sauce

15 oz cooked shredded chicken

2 1/2 tsp taco seasoning

2 1/2 cups diced bell pepper

1 1/4 cups corn (or cauliflower rice for low carb)

2 1/2 oz shredded Mexican blend

Toppings: cilantro, green onion, avocado, 2/3 cup Greek yogurt/sour cream

Instructions

Mix sauce + chicken + seasoning; fold in peppers + corn.

Divide into 5 bowls, top with cheese, heat until bubbly, add toppings.

Nutrition (per serving – approx.)

~420–450 kcal | ~43–46 g protein | ~18–26 g carbs | ~16–18 g fat

Tip: Swap corn for cauliflower rice to drop carbs fast.

Spicy coconut pineapple glaze

 🥥🌶️🍍 Spicy Coconut Pineapple Glaze 🍍🌶️🥥

A sweet, tropical glaze with creamy coconut, juicy pineapple, and a spicy kick—perfect for chicken, shrimp, or grilled veggies 🔥✨

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: About 1½ cups glaze

Ingredients:

* 1 cup pineapple juice (fresh or canned)

* ½ cup coconut milk (full-fat for best flavor)

* 3 tablespoons honey or brown sugar

* 1–2 teaspoons sriracha or chili garlic sauce (to taste)

* 1 tablespoon soy sauce

* 1 tablespoon lime juice

* 1 teaspoon grated fresh ginger

* 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions:

1. In a small saucepan over medium heat, combine pineapple juice, coconut milk, honey, sriracha, soy sauce, lime juice, and ginger.

2. Bring to a gentle simmer, stirring frequently.

3. Add the cornstarch slurry and continue stirring until the glaze thickens, about 2–3 minutes.

4. Remove from heat once glossy and smooth. Let cool slightly before using.

Pro Tip:

Brush this glaze on during the last few minutes of grilling or roasting to prevent burning and lock in that sticky-sweet heat 🌴🔥

Crisp-Fried Pineapple Jalapeño Chicken Cheese Bombs

 

Crisp-Fried Pineapple Jalapeño Chicken Cheese Bombs

Ingredients:

2 large chicken breasts, boneless and skinless, diced

1 cup pineapple, finely chopped

1/2 cup jalapeño, finely chopped (seeds removed for less heat)

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened

1/4 cup all-purpose flour

1/2 cup breadcrumbs

1 egg, beaten

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Vegetable oil for frying

Instructions:

In a large bowl, mix together the diced chicken, pineapple, jalapeños, mozzarella cheese, and cream cheese. Season with garlic powder, smoked paprika, salt, and pepper.

Roll the mixture into small balls (about 1-2 inches in diameter).

Dredge each ball in flour, dip it in the beaten egg, and then coat it in breadcrumbs.

Heat vegetable oil in a deep pan or skillet over medium-high heat.

Fry the cheese bombs in batches, turning occasionally, for about 3-4 minutes or until golden brown and cooked through.

Drain on paper towels and serve hot.