Fall brings us a feeling of the holiday season. I know the weather is still not like close to winter at all, especially here in California. But I look forward to holidays all the time, who doesn’t love holiday treats and meals? If let me pick which food I want the most, it is pie! It’s never too early to bake a pie, right? Let’s just do it. Maybe not a pumpkin pie yet, but a healthy vegan chocolate cream pie with Mary’s REAL Thin Sea Salt Crackers.
VEGAN CHOCOLATE CREAM PIE
- 1 box REAL Thin Crackers, Sea Salt
- ½ c. melted coconut oil (or butter if not vegan)
- ¼ c. coconut sugar (or sugar of your choice)
- Optional: ½ cup shredded coconut
- Pinch of salt
- 12 ounces silken tofu (firm or extra firm)
- 1 1/2 c. vegan chocolate chips
- 2 tablespoons coconut cream (or milk of your choice)
- ½ c. coconut sugar (or sugar of your choice)
- ½ teaspoon vanilla extract (or powder or paste or fresh)
- Pinch of salt
- 1 can chilled coconut cream (or coconut whipped topping)
- Shaved dark chocolate (optional)
- Preheat the oven to 350 (370 for high elevation)
- Crush the crackers in a plastic bag, tapping with a rolling pin or mallet until course meal.
- Pour the crumbs into a bowl and add the sugar and optional coconut, stirring to combine
- Pour the melted oil over the mix and stir to combine
- Transfer to a 9” pie plate and press with hands to cover evenly. Use a glass or the bottom of a measuring cup to firmly press the crust in there as best as you can
- Bake for 15 minutes, or until the crust begins to brown.
Filling & Topping
- Melt the chocolate and allow to cool slightly
- Puree the tofu, coconut cream, sugar, vanilla and salt in a blender or food processor until smooth
- Pour into the cooled crust and allow the pie to chill for at least 2 hours
- Whip the chilled coconut cream in a chilled bowl until stiff peaks form
- Spread on the top of the pie and sprinkle with chocolate shavings before serving.
Maybe you think of Mary’s Gone Crackers as the round, seedy type. It’s OK. But they can be a little edgy, too.
Mary’s REAL Thin Sea Salt Crackers may be the tastiest rectangle in the gluten free universe. While the shape is different,the taste is oh so familiar to wheat lovers. Using only real, whole food ingredients, skillfully baked, Mary’s proves you don’t need wheat to make toasty tasting crackers!
Thanks to whole, organic ingredients, your kids will never suspect that these savory toasted crackers are also good for them. This toasty, crunchy cracker delivers happy snacking to your day. There are tons of healthy recipes that you can use Mary’s Gone Crackers with, you can check at here!
With 4th of July right around the corner, it’s time to “Pair With Parrano” by crafting your favorite recipes using Parrano® cheese. Incredibly versatile, Parrano® can be served in a variety of ways including on a cheese platter, on a kabob with fruit for as an easy appetizer , and in ideas both on and off the grill. Not only can it be paired with favorite foods, it’s also great with a cold summer time drink like a Lager, or Kolsch.
“Parrano® is the perfect cheese to pair with just about anything. The combination of Gouda and Parmesan offer a meltability and flavor unmatched by other cheeses,” says Tara Kirch, Senior Marketing Manager for FrieslandCampina. “This national holiday, plan BIG with amazing ways to create dishes your friends and family will love.”
Click here to browse Parrano’s full recipe collection, print recipes, and save recipes to your own simple entertaining cookbook. Parrano® offers many new entertaining summer suggestions such as: Parrano® & Sun Dried Tomato Scones, Gouda Popcorn, Beer Pretzels, Sweet Onion Dip, and Pepperoni Roll-ups to name a few. Or, have fun and create your own “Pair with Parrano” recipes by combing Parrano® cheese with the ingredients you love, and make something truly unique!
Parrano® selection of cheeses include:
- Parrano®, Originale. A one-of-a-kind Cheese aged for five months, developing its nutty Parmesan flavors while maintaining the firm, smooth texture of a young Gouda.
- Parrano® Truffle. Inspired by Italy, Parrano® Truffle follows the original recipe for Parrano®, blending the flavors of a nutty, salty Parmesan and the creamy sweetness of a Gouda, with Italian black truffle shavings for a complex flavor like no other. Parrano® Truffle is irresistibly delicious and is excellent shredded, sliced or melted.
Speaking of perfect pairs – try these two great recipes that pair Parrano® with Burgers and Jalapenos!
Parrano® Pimento Cheese Topped Burgers
Parrano® Pimento Cheese Spread*
4 oz cream cheese, at room temperature
1/3 cup mayonnaise
1 tsp garlic powder
1/2 tsp hot sauce
2 cups Parrano® cheese, grated
1 6.5 oz jar pimentos, chopped
2 tbsp yellow onion, finely grated
Kosher salt and pepper, to taste
1 1/2 pounds ground beef (80% lean and 20% fat)
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
4 hamburger buns
With an electric mixer, beat the cream cheese, mayonnaise, garlic powder, hot sauce, salt and pepper. Fold in remaining ingredients, mixing until smooth. Keep refrigerated until burgers are ready.
Preheat the grill to medium high. Combine the ground beef, BBQ sauce, salt, garlic powder, and pepper in a medium-sized bowl. Mix just until combined with your hands and shape into 4 patties about 3/4-inch thick.
Make a well in your patties with your thumb to prevent from bulging. Place burgers on the grill and cook 4 to 5 minutes. Flip and then cook an additional 4 to 5 minutes, or until juices run clear.
Top with Parrano® Pimento Cheese Spread.
Serve hamburgers on buns.
Kickin’ Parrano® Poppers
1/2-pound ground spicy pork sausage, cooked and drained
3/4 cup Parrano® cheese
1/4 cup cream cheese, at room temperature
10 jalapeño peppers*
10 bacon strips
10 bamboo skewers soaked in water
In a bowl, mix the sausage, Parrano® cheese, cream cheese and a few dashes of Buffalo sauce, to your taste. Place mixture in a gallon, zip top plastic bag and refrigerate for 15 minutes.
Cut the tops off the peppers and set aside. Remove and discard the seeds and ribs. (*Jalapeño peppers can be irritating to the skin and eyes. Wear gloves when cutting and de-seeding the peppers and wash hands thoroughly when you are done.)
Cut the corner off the plastic bag of sausage mixture. Pipe the filling into each pepper.
Skewer each pepper. Wrap each pepper with a strip of bacon, securing the bacon to the skewer.
When ready to serve, preheat a broiler. Place peppers on a baking sheet
and cook about 15 minutes, turning frequently, until the bacon is crisp, and the peppers are soft. Best served hot.
By: Fresh n’ Lean – the nation’s #1 organic meal delivery company
Vegan Keto Chocolate Avocado Pudding recipe – enough said lol. Here’s an amazing recipe, which is super easy – so easy that I did it with my toddler running around and a conference call on the line.
- 2 medium Avocados
- 3 tbsp Cocoa Powder
- 2 tbsp Melted Keto-Friendly Dark Chocolate
- 8 drops Stevia
- 2 tsp Vanilla Extract
- ⅛ tsp Salt
- 2 tsp Plant-Based Milk
Cook Time: 2 MINUTES
TOOLS: Food Processor
- Cut open avocado and scoop out flesh.
- Melt chocolate.
- Combine all ingredients in a food processor.
- Serve, or chill until ready to eat.
SO CREAMY YOU WON’T MISS THE MILK
There are some days where you don’t feel like turning on the oven and just eating what I like to call an “instant gratification” dessert. This vegan keto chocolate avocado pudding is definitely that. All you need is a food processor and a few ingredients and you’ll be on your way to dessert town!
I am honestly surprised at how amazing the consistency is of this pudding. It’s like it came from a box, but didn’t! It’s velvety, smooth, rich, and loaded with healthy fats. And along with being ketogenic, it’s also vegan! I see some delicious dessert in your future, friends.
“One Pot, One Pan is full of easy, delicious recipes that are great for those short on time or anyone simply looking for delicious ways to answer the age-old question, ‘What’s for supper?’ From full dinners to midday snacks to cool drinks this book truly has a wide variety of recipes that will get you excited to hop into the kitchen and cook up a storm!”
– Jamie Geller,
bestselling cookbook author,
food writer, chef and television personality
Who doesn’t love good food and great meals? But who wants to spend a lot of time in the kitchen preparing it? For cooks who don’t have much time but do want delicious homemade food Devorah Kahan and Rachel Moskowitz have created just the cookbook. ONE POT, ONE PAN (Israel Bookshop Publications) is filled with many tried-and-true recipes that anyone, at any age or stage in life, can whip up easily. From busy moms needing to get supper on the table (preferably within ten minutes) to college and career women and men with limited spare time, ONE POT, ONE PAN has everything needed to whip up a fabulous meal in minutes.
“Just before entering college we spent a year in Israel in seminary. There we discovered that many young people were not familiar with cooking and baking,” explain Devorah and Rachel. “A lot of them have never spent time in the kitchen or cooked for themselves that much so they don’t know where to start. We determined then and there to create a cookbook for anyone, at any age or stage in life who wants easy to follow recipes that take a short amount of time to prepare.”
The recipes in ONE POT, ONE PAN are kosher and range from Soups and Salads; Meat, Dairy and Pasta Mains to delicious Side Dishes; Desserts; and Snacks and Drinks.
– Classic Chicken Soup
– No-Mayo Egg Salad
– Crispy Schnitzel
– Best Burgers
– Quick Shawarma
– Shakshuka “Pizza”
– Chocolate Chip Pancakes
– Vegetable Grilled Cheese
– Easy Spiced Pasta
– Fruit Compote
– Cookie in a Mug
– No-Bake Granola Bars
“We love how the kosher food world has really expanded and grown with delicious new food trends to try. You don’t have to be Jewish or keep kosher to love our recipes. We put a lot of love, tears and sweat into creating this cookbook and we are more than excited to share it with you.”
ONE POT, ONE PAN recipes can be fixed and prepped in just a few minutes with minimal supplies so you can have your cake and eat it too!
ABOUT THE AUTHORS:
Rachel Moskowitz has been cooking since she was high enough to reach the kitchen counter. She started developing recipes in her family kitchen when she was a teenager and her passion has only grown since then. With no professional background in food, Rachel likes to say that most of her knowledge comes from experimenting with new techniques and seeing what happens and started writing One Pot, One Pan while in college. Rachel is also a professional web developer and designer and when she’s not caught up in code, she enjoys experimenting in the kitchen and dreaming up new recipes.
When Devorah Kahan was a young child she followed her mother around in the kitchen always interested in what was going on. These formative years ignited her passion of cooking as well as food photography. After high school Devorah elected to go to culinary school at the Center for Kosher Culinary Arts and hone her skills. It was at this point that she began writing her first cookbook while working for a myriad of food personalities including Jamie Geller, Dini Klein, the Kosher Guru and at Fleishigs Magazine. Devorah prefers eating healthy and enjoys recreating classic desserts into delicious, healthier masterpieces.
Passover is just around the corner, try these quick, easy and delicious recipes.
Meat Matzah Pizza
This dish is a great twist on pizza, and you can even make it on Pesach if you have the facilities—it makes a great hot meal for Chol Hamoed. It is a delicious meal to make all year round!
Yield: 2-3 Servings
½ lb. (225 g) ground beef
2 tablespoons oil
1 small green pepper, sliced
1 small red pepper, sliced
1 small onion, sliced
4-5 white mushrooms, sliced
2 teaspoons salt, divided
8 oz. (225 g) marinara sauce
1/8 teaspoon onion powder
1/8 teaspoon ground cinnamon
1/8 teaspoon garlic powder
2-3 sheets matzah
1. Preheat oven to 350°F (175°C) and line a baking sheet with foil.
2. Place oil in a frying pan and heat over a high flame. Add vegetables and sauté for 4-5 minutes, until they are tender but still have a bite to them. Remove from fire and add 1 teaspoon salt; transfer to a plate and set aside.
3. In the same pan, brown ground beef over high heat until it’s cooked through and no longer pink.
4. Turn off flame. Add marinara sauce to meat and add remaining 1 teaspoon salt and spices.
5. Place matzah on baking sheet and spread a thin layer of meat over it. Top with sautéed veggies. Bake for 15 minutes.
Tip: If you are making this meal for a crowd, you can sauté the vegetables and cook the meat the night before. This ensures minimal prep time the next day, as all you have to do is assemble the pizzas and bake. Also, you can use leftover Bolognese sauce for the meat if you have it on hand.
The first thought that pops into my head when you say matzah brei is Pesach, but it can really be eaten any time. Some people like matzah brei sweet and some like it savory. Whichever way you make it, it’s a great dish that you can eat year round.
Yield: 1 Serving
1 Sheet Matzah
Salt and Pepper or Sugar and Cinnamon, to taste
1 Tablespoon Oil
1. Crack the matzah into large pieces (about 2-3 inches). Soak in room-temperature water to cover for 5 minutes to soften. Drain all excess water.
2. Crack the egg into a bowl, add salt and pepper or sugar and cinnamon and beat with a fork. Add soaked matzah and mix.
3. Heat oil in a frying pan over a medium flame. Add the matzah mixture and fry while stirring until egg is thoroughly cooked.
Note: You can add the spices/sugar either before or after frying. If you are cooking for multiple people, you may want to leave it out and let everyone choose what they want.
Tip: You can break up the matzah either before or after you soak it, depending on how small you like the pieces.
If you break it up after it soaks, the pieces will be bigger. If you want small pieces, place in a Ziploc bag before you
soak it and crush or pound it until pieces are the desired size.
You already know that cauliflower
makes a great pizza crust or mashed potato alternative.
But Amy Lacey, author of new cookbook Cali’flour Kitchen,
says that’s just the beginning of uses for this versatile veggie.
Unless you’ve been living under a rock, you’ve likely heard about the cauliflower craze. This superfood is enjoying a much-deserved moment in the spotlight as more people discover its various uses. You may even be a devotee yourself, enjoying cauliflower-based foods like pizza crust or cauliflower mashed “fauxtatoes.” But believe it or not, cauliflower’s versatility doesn’t stop there!
“Cauliflower substitutes are here to stay,” says Amy Lacey, author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave (Abrams, January 2019, ISBN: 978-1-4197-3596-7, $19.99). “People who can’t tolerate certain foods love being able to recreate their favorite dishes like pizza or mashed potatoes using a vegetable that’s actually good for them. But cauliflower’s uses don’t stop there. There are countless creative ways to transform it into foods you can enjoy without any guilt.”
Lacey is the founder of Cali’flour Foods, a national brand famous for its grain-freecauliflower-based pizza crusts, crisps, flatbreads, pasta, and more. After being diagnosed with lupus and other autoimmune conditions, she used dietary changes to combat her pain, inflammation, and other symptoms. Upon giving up gluten and processed sugar, her health instantly improved. But Lacey wasn’t ready to forgo her favorite foods. Instead, she set out to recreate them using cauliflower—a versatile superfood with abundant health benefits—and began selling her crusts online and in stores, to national acclaim. Now for the first time, she is sharing her award-winning recipes with the world.
Cali’flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you’re eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With more than 125 quick and easy recipes and photos plus detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali’flour Kitchen is all about indulging without compromising health.
But back to cauliflower and its many uses. Here are just a few of the less mainstream (but no less delicious) foods that can be made with this surprisingly versatile and tasty veggie.
- Flavorful flatbreads for panini-style sandwiches
- Keto- and paleo-friendly sandwich bread
- Breakfast foods like toasts, pancakes, and muffins
- A variety of sauces, dips, and spreads
- Creamy and savory soups
- Riced specialty dishes like stir-fries, poke bowls, and even sushi
- Comforting favorites like casseroles, lasagnas, and shepherd’s pie
- Desserts like pie, tartlets, and cookies
Now that you’re good and hungry, keep reading for three quick, easy, and deliciousrecipes from Cali’flour Kitchen.
Cauliflower Leaf Pesto
Makes about 1 cup (240 ML)
Gluten-free | Grain-free | Keto-friendly | Vegetarian
Heroic hours of grinding, baking, and squeezing of cauliflower florets went into testing the recipes in this book. In order to make use of the mountains of leaves left behind, one of my testers, Katie Eyles, came up with this take on pesto. Cauliflower leaves add bright, slightly bitter vegetal notes, transforming pesto into a new classic companion to our crusts. Note that only a small amount of the leaves is needed for flavor, and you’ll be using just the green parts of the leaves, not the white crispy parts. If you don’t have cauliflower leaves handy, swap in more basil or another herb.
3 cloves garlic, peeled
1/4 cup (35 g) pine nuts
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice, or to taste
1/4 cup (25 g) grated Parmesan cheese
1/2 cup (10 g) cauliflower leaves (just the green parts)
1 1/2 cups (60 g) packed fresh basil leaves and tender stems
3 tablespoons chopped fresh parsley leaves and tender stems
6 to 8 tablespoons (90 to 120 ml) extra-virgin olive oil
In a food processor with the motor running, drop the garlic through the hole in the top to mince. Add the pine nuts, salt, and pepper and process until coarsely ground. Add the lemon zest, lemon juice, cheese, cauliflower leaves, basil, and parsley and process to mince the greens. With the motor still running, drizzle in the oil through the hole in the top to incorporate. If the mixture is too thick, add a little water. Transfer to a container, cover, and store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Chive and Cheddar Biscuits
Makes 10 Muffins
Gluten-free | Grain-free | Keto-friendly | Vegetarian
Biscuits were a special treat for my grandma Netta when she was growing up during the Depression. When she could, she would make biscuits for any occasion: breakfast biscuits and gravy with saved bacon grease in a can, biscuits for lunch with some bologna and, yes, Miracle Whip, and biscuits with homemade butter with dinner. She never made a biscuit with cauliflower, but I think she would have loved these!
2 cups (260 g) Cauliflower Rice (page 36)
3 scallions (white and green parts), thinly sliced
2 tablespoons chopped fresh chives
4 teaspoons minced garlic
1 cup (115 g) shredded Cheddar cheese
1/4 cup (25 g) grated Parmesan cheese
1 cup (115 g) almond flour
1/4 cup (35 g) tapioca flour
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup (120 ml) canned unsweetened coconut milk
3 large eggs
Preheat the oven to 350°F (175°C). Line 10 holes of a muffin pan with parchment paper cups.
In a large bowl, combine the cauliflower rice, scallions, chives, garlic, 3/4 cup (85 g) of the Cheddar, and the Parmesan. Mix to incorporate.
In a small bowl, whisk the almond flour, tapioca flour, baking powder, salt, and pepper. Add the almond flour mixture to the cauliflower rice mixture and mix thoroughly. Pour the coconut milk into a liquid measuring cup. Add the eggs and whisk to combine. Add the coconut milk mixture to the cauliflower mixture and stir, scraping the bottom, until the mixture is homogeneous.
Spoon the batter into the prepared muffin cups, filling them just about to the top. Sprinkle with the remaining 1/4 cup (30 g) Cheddar cheese. Bake for 25 minutes, or until the biscuits are set but not colored (do not let them brown). Cool for 5 minutes in the pan, then remove from the pan and serve. The biscuits will keep, wrapped in plastic wrap, for up to 5 days in the refrigerator or up to 1 month in the freezer. Defrost at room temperature, then reheat in a toaster oven.
Shrimp and Cauliflower Leaf Grits
Gluten-free | Grain-free | Keto-friendly
For eight years, my husband, Jim, and I lived in New Orleans, where we ate our fair share of shrimp and grits. This cauliflower rice take on the classic is even easier to make and addscauliflower leaves to the mix for their incredible flavor. If you don’t have cauliflower leaves on hand, you can substitute bok choy.
6 cups (780 g) Cauliflower Rice (page 36)
2 cloves garlic, pressed through a garlic press
1/2 cup (120 ml) chicken stock
3/4 teaspoon sea salt, or to taste
1/2 teaspoon coarsely ground black pepper, plus more for topping
1/4 cup (60 ml) heavy cream
2 tablespoons unsalted butter
1/2 cup (55 g) shredded Cheddar cheese
1/4 cup (25 g) grated Parmesan cheese, plus more for topping
1 pound (455 g) large shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 cup (70 g) thinly sliced cauliflower leaves
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice, or to taste
1 tablespoon chopped fresh flat-leaf parsley
Heat the cauliflower rice and garlic in a medium saucepan over medium-high heat, stirring often, for 3 to 5 minutes to remove excess moisture from the cauliflower. Add the stock, 1/2 teaspoon of the salt, and the pepper, bring to a simmer, and cook for 3 minutes, or until the liquid is mostly absorbed and the cauliflower rice is slightly softened but still al dente. Stir in the cream and butter until the butter is melted. Stir in the Cheddar and Parmesan cheeses until melted. Remove from the heat.
Rinse the shrimp and pat dry with paper towels. Season with the remaining 1/4 teaspoon salt. In a large skillet, heat the oil over medium-high heat. Add the shrimp one by one in clockwise order around the edge of the pan without touching and cook without stirring until the shrimp start to turn pink, about 2 minutes. Using tongs, turn the shrimp in the order you placed them in the pan and cook until the second side turns pink and the shrimp are just about cooked through, about another 2 minutes. Move the shrimp to one side of the pan, add the cauliflower leaves, and cook for about 30 seconds to start to wilt them, then stir the leaves into the shrimp until fully wilted and the shrimp is cooked through. Remove from the heat and add the lemon zest and juice.
Spoon the cauliflower rice into bowls and serve topped with the shrimp. Finish with a squeeze of lemon juice, a sprinkle of Parmesan cheese, and the parsley and serve.
“Cauliflower makes it possible for you to enjoy healthier versions of the foods you love,” concludes Lacey. “But don’t forget that it is great for so much more than just pizza and ‘fauxtato’ side dishes. Take full advantage of this nutritious vegetable by enjoying its many uses today.”
About the Author:
Amy Lacey is the author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave. She is the co-founder and CEO of Cali’flour Foods. Her Cali’flour products have been featured in Food & Beverage Magazine, GQ, and OK! magazine; were named one of “Whoopi’s Favorite Things” on The View; and won Clean Eating magazine’s Clean Choice Award two years in a row. Amy has also been featured in Entrepreneurmagazine and on CNBC. For more information, please visit www.califlourfoods.com.
About the Book:
Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave (Abrams, January 2019, ISBN: 978-1-4197-3596-7, $19.99) is available from bookstores nationwide and major online booksellers.
When we think about the holiday time, it’s always full of foods and joys! I believe you already started to plan the holiday ideas, including gifts, recipes, games… And one thing is also important, which is lots of fun entertaining. But chances are, your audience would rather be with their guests than stuck in the kitchen, which is why you should let them know about Moore’s Marinades & Sauces! You guys can also cook together from your new recipes with Moore’s Marinades & Sauces.
Moore’s makes cooking easy – their sauces are so versatile and full of flavor, that the cook just needs to add a few basic ingredients to make delicious recipes – from appetizers to the main course. Here are a few which would be perfect for any holiday party:
And save room for dessert!
One of my favorite is the Jalapeño Hot Sauce, and I would love to show you the recipe of “Smoked Chicken, Jalapeño and Artichoke Dip” at here.
- Servings: Makes 8 servings
- Prep: 20 min
- Cook: 15 min
- Skill Level: Beginner
- Course: Appetizer and Snacks
- Cuisine: Side Dish Recipes
1 cup chopped smoked chicken
1 (8-oz) package cream cheese, softened to room temperature
1 (14-oz) can artichoke hearts, finely chopped
2 (4-oz) jars sliced pimientos, drained*
1 cup mayonnaise
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup finely grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp. Jalapeño Hot Sauce
Salt and pepper
4 slices cooked bacon, crumbled
2 Tbsp. chopped parsley
1 French baguette, sliced
*Try substituting the pimentos for a can of diced green chilis for a different varition on the recipe
Instructions1. Preheat oven to 425°.
2. In a large bowl, combine chicken, cream cheese, artichokes, pimientos, mayonnaise, 1 cup Monterey Jack cheese, Parmesan cheese, garlic and Jalapeño Hot Sauce. Season to taste with salt and pepper.
3. Transfer dip to an 8-inch square casserole dish and sprinkle remaining Monterey Jack cheese on top. Bake until warmed through and bubbly, about 15 to 20 minutes.
4. Top with bacon and parsley. Serve warm with toasted baguette slices.Or if you just want to be lazy sometime, you can just simply add the Jalapeño Hot Sauce on anything you like. As a spicy lover, I put this sauce on my burger! It works so well, and my husband put on the Spicy Mustard Hot Sauce, he loves it.
Hosting can get hectic – make life easier and add Moore flavor to favorite dishes with Moore’s Marinades & Sauces!