Cooking On The Ranch

menu icon
search icon
×

Fettuccine Mio Amore Recipe (Lincoln Highway Pasta)

By 10 Comments

Fettuccine Mio Amore is an Italian pasta dish that highlights fettuccine noodles with bacon and onions to make a unique and exciting tomato pasta sauce. Rich and deep with flavor, this is a very special pasta entree.

Fettuccini mio amore pasta in a white pasta bowl garnished with chives.

Our book club read for July was Amor Towles latest novel The Lincoln Highway. And Fettuccine Mio Amore is the dish that the character Duchess makes for Emmett, Woolly, Billy, and Sally on their last night together. The recipe is a homage to Towles’ friend and a favorite of the Towles family.

The recipe is featured on his website and here is Towles description of its origins.

One of my best friends growing up was an Italian-American named Claudio, who lived in Milan. When we were boys in the 1970s and Claudio would come to New England for the summer, he would be horrified by the American insistence upon drowning all pasta in a thick red sauce. A household should serve pasta in twenty different ways, he would argue, and each preparation should highlight a few essential flavors through intensity rather than volume.

Fettuccine Mio Amore is an absolutely decadent pasta dish where onions and bacon bring a unique magical twist. Easy enough for a weeknight meal, and elegant enough for entertaining.

Let’s take a look.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Fettuccini Amore (Lincoln Highway Pasta)
  • Bacon: Preferably good quality thick cut bacon. Applewood smoked brings a good flavor to this recipe.
  • Parmesan Cheese: Grated.
  • Onion: Sweet or Yellow
  • Tomato Sauce
  • Chicken Broth
  • Olive Oil
  • White Wine
  • Fettuccine Noodles
  • Dried Oregano
  • Red Pepper Flakes
  • Bay Leaf

Subs and Swaps

  • Bacon: Next time I make this, I’d like to try this fettuccine with chopped pancetta. However, pancetta is cured and not smoked like bacon. So, I’ll be losing that smoky flavor.
  • Tomato Sauce: This recipe calls for using either tomato sauce or crushed tomatoes.
  • White Wine: If you don’t have any white wine, just substitute the ¾ cup with an additional ¾ cup of chicken broth. So you’ll be using 1 ¼ cup total chicken broth.

If using crushed tomatoes, consider San Marzano Tomatoes. They are prized by chefs for their thick flesh and sweet flavor, making them a popular choice for Italian sauces. Pomi brand tomatoes are also an excellent choice, and what we used exclusively in Culinary School.

Step by Step Instructions

Frying onions and bacon to make Pasta mio Amore.
Fried bacon and onions to make Lincoln Highway Pasta.
  • Step 1: In a large fry pan, saute onions in olive oil until tender.
  • Step 2: Move onions aside, or remove them from the pan and cook bacon pieces until fat has rendered but not crispy.
Adding spices and tomato sauce to onions and bacon for Lincoln Highway fettuccini recipe.
Mixing fettuccini with tomato sauce to make fettuccini mio amore.
  • Step 3: Drain most of the bacon grease from the pan. Add spices and tomato sauce.
  • Step 4: Add the pasta and Parmesan to the pan and using tongs, toss to coat. Transfer to plates and top with more grated Parmesan Cheese.

Tips For Success

  • Bacon Bits: Do not try to make this dish with purchased bacon bits. You need the bacon fat for that extra flavor that makes this pasta recipe so delicious. And purchase thick cut bacon. You’ll love that thicker texture when you dig into this meal.
  • Fresh Parmesan: Buy the best wedge of Parmesan style cheese that you can afford and grate the cheese yourself. Tubs of pre-grated parmesan will fall short in flavor and texture.
  • Red Pepper Flakes: This recipe calls for using 1 whole teaspoon red pepper flakes, which makes for a spicy pasta dish. Use ½ teaspoon for a milder experience.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Fettuccine Mio Amore Recipe

If you’ve read Amor Towles’ “The Lincoln Highway”, you most certainly were taken in by the description and pride taken by Dutchess when he prepared this recipe for his friends. And as a lover of almost any Italian dish, I knew I had to make this Northern Italian recipe.

What does mio amore mean in Italian? My love.

Who can resist a pasta with bacon recipe and combined with a simple red sauce. Fettuccine mio Amore is a recipe your family will fall in love with.

Recipe for Lincoln Highway Fettuccini pasta recipe.

Looking for more pasta recipes? Don’t miss my Pasta Category. You’ll find lots of main course pasta recipe along with pasta salad recipes, like this popular Smoked Mozzarella Penne Pasta Salad.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Fettuccini mio amore pasta in a white pasta bowl garnished with chives.
Print Recipe
5 from 9 votes

Fettuccine Mio Amore (Lincoln Highway Pasta)

Fettucini Mio Amore is an Italian pasta dish that highlights fettuccine noodles with bacon and onions to make a unique and exciting tomato pasta sauce.
Prep Time15 minutes
Cook Time30 minutes
Course: Pasta Recipes
Cuisine: Italian
Servings: 4
Calories: 635kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup olive oil
  • 1 large onion peeled, halved and thin sliced
  • 1 pound Smoked bacon cut crosswise into ¼ inch strips
  • 1 bay leaf
  • ¾ cup dry white wine
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • ¾ cup crushed tomatoes or tomato sauce
  • ½ cup chicken broth
  • ½ cup Parmesan Cheese grates
  • 8 ounces Fettucini noodles dry or fresh

Instructions

  • In a reasonably deep saucepan, cook the onions in the olive oil until soft and translucent, then set the onions aside. If your pan is large enough, move them to the side, or completely remove them from the pan.
  • In the same pan, fry the bacon with the bay leaf until the bacon has rendered it's fat, is brown but not crisp. 
  • Pour off most, but not all of the bacon fat. Add back the onions, the white wine, and let simmer for a few minutes.
  • In the meantime, cook the fettuccine noodles according to package directions. Once cooked, drain reserving about ½ cup of the starchy pasta water.
  • Add the tomato sauce, chicken broth, oregano and pepper flakes, stir and let simmer another ten minutes. (Add a little more chicken broth, or better yet, some of the starchy pasta water, as necessary, if the sauce is drying out.)
  • Toss about ¼ of the sauce with the fettuccine and parmesan, divide the pasta on the plates, then spoon the rest of the sauce on top of the pasta. Sprinkle with more grated parmesan and serve.

Notes

Tips for Success
  • Bacon Bits: Do not try to make this dish with purchased bacon bits. You need the bacon fat for that extra flavor that makes this pasta recipe so delicious. And purchase thick cut bacon. You’ll love that thicker texture when you dig into this meal.
  • Fresh Parmesan: Buy the best wedge of Parmesan style cheese that you can afford and grate the cheese yourself. Tubs of pre-grated parmesan will fall short in flavor and texture.
  • Red Pepper Flakes: This recipe calls for using 1 whole teaspoon red pepper flakes, which makes for a spicy pasta dish. Use ½ teaspoon for a milder experience.

Nutrition

Calories: 635kcal | Carbohydrates: 51g | Protein: 37g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 1419mg | Potassium: 781mg | Fiber: 4g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 7mg | Calcium: 216mg | Iron: 3mg


Fettuccine Mio Amore … It’s Whats For Dinner

Homemade Peach Ice Cream Custard Style

By 5 Comments

Fresh homemade peach ice cream is truly one of Summer’s biggest treats. With simple ingredients, peaches and cream is simply an irresistible combination.

Once our Colorado peaches arrive, it’s time to put them to good use. My first project is always this homemade Peach Ice Cream recipe. More favorites are Vanilla Roasted Peaches, and Freezer Peach Jam.

And don’t forget to use them in savory dishes like Pork Medallions in Bourbon Peach Sauce or this Peach Pizza with Bacon and Jalapeno.

Homemade peach ice cream in a waffle cone.

There’s not a more fun kitchen project in the Summer than making rich and creamy homemade ice cream. And when fresh peaches are in season, Homemade Peach Ice Cream is truly a special treat.

With simple ingredients, peaches and cream are a flavor combo made in heaven.

As with any homemade ice cream recipe that I make, you’re actually making a frozen custard for your ice cream base.

Dairy, sugar and eggs are combined stove top to make a thick luscious custard, which will sit overnight in the refrigerator before it’s ready for the ice cream maker.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Ingredients You’ll Need

Ingredients to make homemade peach ice cream.
  • Whipping Cream or heavy cream.
  • Peaches
  • Milk, preferably whole milk as opposed to reduced fat.
  • Sugar
  • Vanilla Extract
  • Egg yolks

Step by Step Instructions – It’s Easy

Two egg yolks and sugar in a bowl.
Whisking sugar and egg yolks together to make homemade peach ice cream.
  • Step 1: Start making the ice cream custard by combining three egg yolks and sugar.
  • Step 2: Using a whisk, blend until smooth.
Making custard for homemade peach ice ccream.
Tempering eggs to make homemade peach ice cream.
  • Step 3: Warm the milk stovetop in a small pan until nice and steamy but not boiling or even simmering.
  • Step 4: Slowly add some of the warm milk to sugar and egg mixture continuing to whisk. This will temper the eggs, meaning the hot mixture will not cook them.
Making a custard in a saucepan to make homemade ice cream.
Adding vanilla and cream to milk egg mixture to make peach ice cream.
  • Step 5: Pour mixture egg and milk mixture back in the pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil!
  • Step 6: Let cool to room temperature add cream, and vanilla. Stir to combine and place in refrigerator overnight.
Simmering peaches for easy peeling.
Boiled peaches in an ice bath for easy peeling.
  • Step 7: Prepare the peaches. What’s The Easiest Way To Peel Peaches? Drop peaches into a sauce pan of simmering water. Let them simmer for a minute or two and then place them into an ice bath. The skins will literally fall right off. Make sure you’re using ripe peaches for this to work.
Chopped peaches on a white cutting board to make homemade peach ice cream.
  • Step 8: Rough chop the peaches and set aside. Using fresh peaches that are ripe are a key to the pure fresh peach flavor in this recipe.
Adding custard to an ice cream maker cylinder to make homemade ice cream.
Adding peaches to ice cream custard in an ice cream maker.
  • Step 9: Pour the ice cream mixture into the cylinder of your ice cream machine.
  • Step 10: Add cut up peaches to the ice cream mixture in the cylinder and follow directions on the ice cream maker to churn the ice cream.

Tips For Success

  • Before making this ice cream recipe, read the instructions for your ice cream maker. Most makers require that you freeze the cylinder for up to 2 days in advance of making ice cream.
  • On Tempering Eggs: It’s important to follow the directions for tempering eggs. Adding to much hot milk to eggs too quickly will cause the eggs to curdle or even scramble. Which will compromise the creamy texture of the ice cream.
  • If eating this ice cream right after churning in the ice cream maker, the texture will be more like soft serve ice cream. Place in an air-tight container and place in the freezer for a more solid texture ice cream experience.
  • Important: Start the motor of the ice cream maker before adding ice cream base. Place the frozen cylinder into the ice cream maker and start the motor. THEN add the ice cream base and peaches. If you add the ice cream before starting the motor, the ice cream will freeze to the sides of the maker. Believe me, it’s somewhat of a mess.
How Long Is Homemade Ice Cream Good For

This homemade peach ice cream will keep in the freezer for 2 weeks. It doesn’t last as long as store purchased ice cream as this contains pure fresh ingredients with no preservatives or additives to keep it from crystalizing.

Can I Make Custard Ice Cream with Half and Half?

You can, however the lower fat content will keep it from being as creamy and luscious.

Why Do I Have To Refrigerate the Ice Cream Base Overnight?

Its a step in every egg-based ice cream recipe. This step is used for custard based ice cream recipes, not Philly-style or other egg-free ice cream bases. The obvious benefit is that the ice cream base will be colder once it its the ice cream maker cylinder. Also aged bases will gain volume and thickness with refrigerating overnight. Thicker bases churn faster and easier. And simply taste better.

Can I Use Frozen Peaches?

Yes. I routinely keep frozen fresh peaches (chopped) in the freezer. Separate the pieces as much as you can, or if using frozen peach halves or slices, chop them before adding to the ice ream. Simply add them to the ice cream while they’re still frozen.

Recipe For Homemade Peach Ice Cream

Two homemade peach ice cream cones laying on their side.

When it comes to dessert recipes, ice cream is hands down my favorite. And we love this homemade peach ice cream recipe. This may be our favorite ice cream of the season.

Nothing says Summer like homemade ice cream. Give this recipe a try, your kids will love it.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Homemade peach ice cream in a waffle cone.
Print Recipe
5 from 1 vote

Homemade Peach Ice Cream Recipe

Use fresh peaches to make this classic peach ice cream recipe
Prep Time10 minutes
Cook Time15 minutes
Resting Time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 341kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup whole milk
  • ½ cup sugar
  • 4 whole egg yolks
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 5 peaches peeled and chopped

Instructions

  • Warm the milk in a small saucepan over medium low heat. Let it get nice and steamy, but don't let it simmer or boil. This is important.
  • While the milk is warming, whisk the eggs with the sugar in a separate bowl.
  • Slowly add some of the warm milk to sugar mixture, whisking as you do so.
  • Pour the egg/milk mixture back in the saucepan pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil!
  • Let cool to room temperature add cream, and vanilla. Place pan in refrigerator, covered with lid or plastic wrap. Let the mixture sit overnight.
  • Important: When you're ready to churn the ice cream, remove the frozen ice cream maker cylinder from the freezer, place it in the maker base and start the motor. Never add the ice cream before the cylinder is turning. The ice cream will freeze to the sides of the bowl and you'll have a mess. And I'e read that you could damage the ice cream maker.
  • Add the ice cream base and then add chopped fresh peaches. Follow directions on ice cream maker for churning.

Notes

Tips for Success: 
  • Before making this ice cream recipe, read the instructions for your ice cream maker. Most makers require that you freeze the cylinder for up to 2 days in advance of making ice cream.
  • On Tempering Eggs: It’s important to follow the directions for tempering eggs. Adding to much hot milk to eggs too quickly will cause the eggs to curdle or even scramble. Which will compromise the creamy texture of the ice cream.
  • Don’t skip the overnight refrigerator step. The obvious benefit is that the ice cream base will be colder once it its the ice cream maker cylinder. Also aged bases will gain volume and thickness with refrigerating overnight. Thicker bases churn faster and easier. And simply taste better.
  • If eating this ice cream right after churning in the ice cream maker, the texture will be more like soft serve. Place in an air-tight container and place in the freezer for a more solid texture ice cream experience.

Nutrition

Calories: 341kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 182mg | Sodium: 40mg | Potassium: 273mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1359IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg

Homemade Peach Ice Cream … It’s What’s For Summer

Vanilla Roasted Peaches With Mascarpone Cheese

By 24 Comments

Vanilla Roasted Peaches is a beautiful and easy Summer peach dessert recipe. Peaches are roasted in a vanilla butter sauce then placed in an angel food dessert cup and topped with mascarpone cheese. Garnished with raspberries and mint = restaurant quality easy baked peaches dessert.

Vanilla roasted peaches with mascarpone, raspberries on a Versace plate.

Colorado Western Slope Peaches are making abundant appearance in our grocery stores, farmer’s markets and our kitchen. Beautiful fuzzy fruit full of wonderful juicy flavor. 

We’ve been cherishing every single bite. With our record-breaking hot summer temperatures and traditional Colorado cool evenings, this year’s crop has seemed even better than ever.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Why We Love This Recipe

If you’re looking for Desserts with Mascarpone Cheese, and sweet mascarpone recipes you’ve got to give this baked peaches recipe a try.

This easy dessert is one of my favorite things to make during peach season.

Simple fresh flavors that work so well together. Caramelized peaches flavored with vanilla, lemon and butter and topped with a big dollop of creamy mascarpone cheese most certainly makes for a wonderful treat.

Where I Learned To Make This Recipe

Years ago, Whole Foods Market was featuring Colorado peaches and serving up bite-sized servings of this roasted peaches dessert during an in-store demo for easy desserts using fresh peaches.

Quite a frenzied crowd had gathered, but with persistence, I managed to get a dribble by dribble description of how to make this at home.

Easy to make, let’s take a look:

Ingredients You’ll Need

Ingredients to make roasted peaches with mascarpone.
  • Fresh Raspberries
  • Fresh Peach Halves
  • Lemon
  • Butter
  • Sugar
  • Mascarpone Cheese
  • Vanilla
  • Dessert Shells

Ingredient Substitutions

  • Raspberries. Substitute strawberries, blueberries or blackberries for the raspberries.
  • Sugar: For a richer vanilla butter sauce, substitute brown sugar or even maple syrup for the granulated white sugar.
  • Mascarpone Cheese: Substitute whipped cream or Cool Whip for the Mascarpone. A dollop of vanilla ice cream would also be a sweet treat. Try Greek Yogurt for a healthier option.
  • Dessert Shells: You can also use a slice of Angel Food Cake in place of the Dessert Shells.

Roasted Peaches with Mascarpone – How To

Making vanilla glaze for roasted peaches in a baking dish.
Fresh peach halves in a butter vanilla glaze.
Baked roasted peaches in a vanilla butter sauce.
  • Step 1: Preheat that oven. We’re going to get that oven nice and toasty to caramelize the peaches. Preheat the oven to 400 degrees.
  • Step 2: Prepare the vanilla flavoring for the peaches In a shallow baking dish or baking sheet pan, combine melted butter, lemon juice, sugar and vanilla. Add peeled and pitted peaches and turn to coat with butter mixture. Arrange, cut side down in a single layer.
  • Step 3: Baby those peaches. Roast until peaches are tender and cooking liquid is syrupy, 15 – 20 min, brushing with cooking liquid halfway through.

How To Build This Dessert

A vanilla dessert shell on Versace dessert plate.
Roasted peach half on a vanilla dessert shell.
  • Step 1: Place the vanilla dessert shells on dessert plates.
  • Step 2: Place a roasted peach cut side up on each dessert shell.
A roasted peach on a vanilla dessert shell topped with mascarpone cheese.
Roasted peaches with mascarpone cheese on a dessert shell drizzled with vanilla butter sauce.
  • Step 3: Top each peach with a dollop of mascarpone cheese.
  • Step 4: Drizzle each dessert with a big spoonful of the vanilla butter sauce from the baking pan.
Vanilla roasted peaches with mascarpone cheese and raspberries.

Presentation Tip

Finish the dessert by garnishing with a mint leaf and sprinkle fresh raspberries around the dessert shell. Sprinkle a few dots of the vanilla butter syrup along the perimeter of the dessert shell.

What’s The Easiest Way To Peel Peaches?

Fill a medium sauce pan ¾ way full with water. Bring water to a boil then turn down to a simmer. Lower ripe peaches into the simmering water and blanch them for 1 minute. Remove peaches from the water, place in an ice bath and the skins will fall right off.Simmering peaches for easy peeling.Boiled peaches in an ice bath for easy peeling.

How To Store Left Over Roasted Peaches?

These baked peaches will store easily and are delicious the next day. Place roasted peaches in an airtight container and store in the refrigerator for up to 3 – 4 days. Microwave them individually for about 30 seconds to warm them up.

Can This Recipe Be Made Ahead?

You can roast the peaches up to a couple of days in advance. Store the peaches and the syrup in an air tight container. Either bring the peaches and syrup to room temperature, or microwave in 15 second increments until the syrup is back to melted stage and peaches are warm. Proceed with the recipe.

Recipe for Roasted Peaches with Mascarpone Cheese

I hope you give this easy mascarpone dessert with baked peaches recipe a try. It’s a lovely fresh peach recipe for entertaining. And it’s easy.

More Peach Dessert Recipes

And if you’re looking for more dessert recipes, don’t miss my dessert category. You’ll find lots of great recipes to satisfy that sweet tooth, including the most popular dessert recipe on my site for Cream Cheese Flan.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Vanilla roasted peaches with mascarpone, raspberries on a Versace plate.
Print Recipe
5 from 2 votes

Vanilla Roasted Peaches with Mascarpone and Raspberries

An easy restaurant quality peach summer dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 1742kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons fresh lemon juice 1 lemon
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 whole peaches firm/ripe/halved
  • 8 ounces mascarpone cheese room temperature
  • 1 pint raspberries
  • 4 Vanilla dessert shells

Instructions

  • Preheat oven to 400 degrees.
  • In a large shallow baking dish combine butter, lemon juice, sugar and vanilla. Add fresh peaches and turn to coat with butter mixture. Arrange, cut side down in a single layer.
  • Roast until peaches are tender and cooking liquid is syrupy and starting to turn a golden color. 15 – 20 min. Brush with vanilla butter sauce halfway through.
  • Place a roasted peach in a dessert shell. Fill the center with a dollop of room temperature mascarpone cheese. Drizzle some of the vanilla butter sauce. Garnish with mint leaves and scatter a few raspberries around the dessert shell.

Notes

Presentation Tip: Finish the dessert by garnishing with a mint leaf and sprinkle fresh raspberries around the dessert shell. Sprinkle a few dots of the vanilla butter syrup along the perimeter of the dessert shell.
Best Way To Peel Peaches: Fill a medium sauce pan ¾ way full with water. Bring water to a boil then turn down to a simmer. Lower ripe peaches into the simmering water and blanch them for 1 minute. Drain and when cool enough to handle, the skins will fall right off.

Nutrition

Calories: 1742kcal | Carbohydrates: 143g | Protein: 32g | Fat: 113g | Saturated Fat: 53g | Cholesterol: 140mg | Sodium: 843mg | Potassium: 179mg | Fiber: 21g | Sugar: 25g | Vitamin A: 1008IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 27mg

Vanilla Roasted Peaches with Mascarpone and Raspberries…It’s What’s for Dessert.

Southwest Ground Chicken Burgers

By 18 Comments

Roasted green chile peppers bring a moist and spicy element to these ground chicken burgers. Add some Southwestern seasonings and you’ve kicked up your burger game to Fiesta level.

If you’re a fan of New Mexico cuisine, don’t miss my Tortilla Burger Recipe. A lively seasoned burger patty onto a toasted tortilla that’s been dressed with refried beans, lettuce and shredded cheese. 

Southwest ground chicken burgers with a slice of tomato and watermelon for a side.

If I were to choose a “last meal” it would be beef burgers, grilled or pan fried, doesn’t matter. Cheese not necessary, topped with onion and some mustard. It’s my favorite thing on earth to eat.

But when I feel the need to lighten up my burger game, ground chicken burgers are a great choice. Especially if they’re stuffed to the brim with everyone’s favorite Southwestern ingredient, roasted Hatch chile peppers.

Using ground chicken makes this a healthier choice than ground beef without losing that burger feel that we all love.

But How Do You Make Juicy Chicken Burgers?

And one that’s not dry and boring?

If not prepared correctly, ground chicken burgers can feel mushy which can cause them to break apart once they hit a hot grill or hot stove-top pan.

A way to fix that problem is by adding bread crumbs to the ground chicken mixture. It’s an easy trick to insure a solid chicken burger patty recipe that will stay together.

The chicken burgers will cook up like a charm, and by adding a vegetable with a high moisture content, such as chopped Hatch chile peppers, they’ll stay nice and moist.

Let’s take a look.

Ingredients You’ll Need

ingredients to make ground chicken burgers.
  • Hamburger Buns: Sesame works well here.
  • 1 Pound Ground Chicken: Either ground chicken breast or a mix of ground chicken breast and chicken thighs.
  • Chile Peppers: Use roasted, peeled, seeded Hatch Chile or Pueblo Chile Peppers.
  • Lettuce: A soft leaf lettuce works well here, such as red leaf, Bibb or Butter Lettuce. Want more of a crunch? Iceberg lettuce would also be a good choice.
  • Tomato, sliced.
  • Cilantro: Fine chopped.
  • Panko Bread Crumbs
  • Cumin
  • Mayonnaise
  • Dijon Mustard

Ingredient Substitutions

  • Cilantro: If you simply don’t like cilantro, just omit it.
  • Dijon: Substitute regular yellow mustard for Dijon.
  • Chile Peppers: If you don’t have access to fresh chile peppers, purchase canned chopped chile peppers on the Mexican food aisle.
  • Mayonnaise: Substitute Sour Cream for extra tang. Or be brave and use Chipotle Mayo in it’s place.

Tip: On Cleaning Roasted Chile Peppers: Friends don’t let friends use water to remove the blistered skins off roasted chile peppers. Just scrape the skins off with your hands. If you rinse them with water, you’re washing away some of that smoky flavor that we all love.

Step by Step Instructions

Ground chicken and ingredients in a bowl to make ground chicken patties.
Ground chicken meat ready to make chicken patties.
  • Step 1: Combine ground chicken, cumin, chopped chiles, chopped cilantro, bread crumbs and salt and pepper. 
  • Step 2: Using your hands, gently mix until well combined.

Tip; Hands are always the best tool for mixing ground meat. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meat mixture to be dry and too dense in texture.

Ground chicken burger patties.
Cooking ground chicken patties stove top in a grill pan.
  • Step 3: Divide the meat mixture into four patties.
  • Step 4: Brush grates or grill pan with oil and grill burgers, flipping a few times, until good grill marks are present and a meat thermometer reads 165 degrees internal temperature. 8 – 10 minutes.
Can I Grind My Own Chicken?

Yes, and It’s so easy. Buy 16 ounces boneless, skinless chicken breasts, pat them dry, chop them into large chunks and pop them into food processor. A few pulses and voila, ground chicken meat. You can also combine boneless skinless chicken thighs with chicken breast for a fattier blend, which will add flavor and texture.

What Kind Of Ground Chicken Should I Buy?

Buying ground chicken breast from the store is easy and readily available. Most ground chicken is a mix between dark and white meat. The bit of added fat from the dark meat is a plus in adding flavor and texture to your chicken burger. You can also use ground chicken breast.

Can I Cook Ground Chicken Burgers In An Indoor Grill Pan?

Don’t have an outdoor grill? Yes, you can use a cast iron skillet or grill pan to make these indoors. Just spray the pan with non-stick spray and brush the pan with olive or canola oil using a brush. Get that pan nice and hot to insure those initial sear marks.

How Many Burger Patties Will This Recipe Make?

I usually like to prepare three pound burger patties from one pound meat. However, with the added ingredients in this ground chicken burger, this recipe will make four good sized chicken burgers.

Are These Chicken Burgers Spicy?

That’s the beauty of chile peppers. You can purchase mild, medium or hot. Which puts you in control of the heat level.

Tips For Success

Here are more tips to make a great chicken burger even greater.

  • Mix fine chopped vegetables into the ground meat. Vegetables have a high water content and will help bring moisture and texture to that chicken burger. Example. This recipe contains chopped Hatch Chile Peppers.
  • Don’t cook them to death! Start with a high temperature to develop a sear, cooking about a minute or so each side, lower heat and finish cooking the burger.
  • Remove your chicken from the heat before you think it’s done. For example, if you like your chicken slightly pink, take your chicken off the grill when it’s a bit pinker, tent it with foil for about 5 minutes. It will continue cooking on its own. Please remember that chicken should be cooked to an internal temperature of 165 degrees. Use a digital meat thermometer to determine temperature.
  • Add tomato and lettuce to your chicken burger bun, they will bring a juicy slice of moisture to the overall experience.

The French get involved for a delicious finish to this recipe. A mixture of Dijon and mayo make a great condiment for chicken burgers.

Storing

It’s easy to freeze chicken burgers. For just the two of us, I make the chicken patties, then cook just two and freeze the other two raw patties to cook at a later date. Just wrap them individually in plastic wrap or a freezer zip lock bag and freeze for up to 3 months. Let them thaw overnight in the refrigerator and grill the next day.

Recipe for Southwest Chicken Burger

Green chile chicken burger on a sesame bun with red leaf lettuce.

I hope you give this unique Southwest chicken burger recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

These homemade chicken burgers are easy enough for a weeknight meal and so satisfying with flavor. They may just be the perfect chicken burger.

And if love Southwestern style burgers, don’t miss my recipe for New Mexico Tortilla Burgers. Easy and full of flavor.

More Popular Burger Recipes

And if you’re looking for more chicken recipes, don’t miss my Chicken Category. You’ll find lots of chicken recipes for dinner, including the most popular on my site for Chicken Mushroom Spinach Skillet.

Are you green chile crazed? Take a look at the most popular and most classic chile recipe on my site, How to Make Hatch Green Chili, Colorado Style.

And if you’re looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don’t miss my article on Chile vs Chili … Know The Difference.

This recipe is adapted from a Martha Stewart recipe = always reliable.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Southwest ground chicken burgers with a slice of tomato and watermelon for a side.
Print Recipe
5 from 5 votes

Southwest Ground Chicken Burgers with Green Chile Peppers

Jazz up those Summer burgers with these Green Chile Chicken Burgers. Oozing with green chile and Southwestern flair.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Chicken
Cuisine: Southwestern
Servings: 4
Calories: 386kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound ground chicken Either ground chicken breast, or ground chicken (combo of breast and thigh meat)
  • ½ teaspoon ground cumin
  • 6 large roasted Hatch Chile tops and skin removed, chopped (or two cans diced green chile, drained
  • ¼ cup cilantro leaves fine chopped
  • ½ cup Panko bread crumbs or fresh bread crumbs, chopped well.
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground pepper
  • Canola oil for brushing
  • 1 tomato sliced
  • leaf lettuce Soft lettuce like red leaf, butter or bibb
  • 4 sesame seed buns
  • 2 tablespoons mayonnaise or sour cream.
  • 1 tablespoon Dijon mustard

Instructions

  • Heat grill to medium high, or heat a grill pan over medium high heat stove top.
  • Combine chicken, cumin, chiles, chopped cilantro, bread crumbs and salt and pepper.
  • Using your hands, gently mix and divide into 4 patties.
  • Brush grates or grill pan with oil and grill burgers, flipping a couple of times, until good grill marks are present and a meat thermometer reads 165 degrees internal temperature. 8 – 10 minutes.
  • Grill buns, just until toasted, about one minute. Serve burgers on buns with tomato slices, mayo and mustard mixture, and lettuce.

Notes

Substitute Chipotle Mayo for regular mayo. 
Tip; Hands are always the best tool for mixing ground meat. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meat mixture to be dry and too dense in texture.
Buying ground chicken breast from the store is easy and readily available. Most ground chicken is a mix between dark and white meat. The bit of added fat from the dark meat is a plus in adding flavor and texture to your chicken burger. You can also use ground chicken breast.

Nutrition

Calories: 386kcal | Carbohydrates: 39g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 539mg | Potassium: 810mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1068IU | Vitamin C: 104mg | Calcium: 121mg | Iron: 4mg

Hatch Green Chile Chicken Burgers … They’re what’s for Dinner.

Coyote Corn, Southwest Corn With Jalapenos

By 38 Comments

This Southwest Corn, aka Coyote Corn, is so good that once you serve it to the pack, they’ll be howling for more. Sweet corn, jalapeno peppers and sun-dried tomatoes come together for a fabulous side dish.

Skillet fried corn with sun dried tomatoes, onion, and garnished with cilantro.

What You Can Expect From This Recipe

Bold and earthy sundried tomatoes surprise themselves by complimenting the sweetness of the corn and pickles. The jalapeno peppers bring the excitement and the sliced green onions are a natural lively and crunchy addition. 

The combination of flavors wrap around each other with creamy help from the melted butter and starch from the corn. 

The cilantro topping is the icing on the cake for us. A Southwest Corn sidedish that we make over and over.

For this recipe I used fresh Colorado sweet corn that I had tucked away in the freezer, a  combination of Silver Queen and Super Sweet varieties purchased from the farmer’s market. But you can make this with frozen sweet corn or canned corn.

It’s a very unique corn side dish recipe that is big on flavor. So grab that cast iron skillet and let’s get started.

This recipe comes from from a series of my favorite cookbooks. Our Denver Junior League Cookbooks. Award winning cookbooks that give us a goldmine of recipes that reflect Colorado’s casual style of living, rich heritage and natural bounty.

Let’s take a look:

Ingredients You’ll Need

Ingredients To Make Southwestern Skillet Corn.
  • Sweet Corn. Use either frozen corn, or fresh corn that’s been removed from the cob.
  • Green Onion.
  • Cilantro.
  • Sun-dried Tomatoes. I prefer the ones that come in a bag. They’re softer in texture.
  • Jalapeno Peppers. The backbone to this Southwestern corn recipe.
  • Butter. Salted or unsalted will work good here.
  • Bread and Butter Pickles.
  • Basil. Dried or fresh basil will work here.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

Ingredient Subs and Swaps

  • Green Onion: You most certainly can substitute chopped sweet onion for the green onion. Vidalia onions would be delicious here.
  • Jalapeno Pepper: If jalapeno peppers are simply too spicy for you, substitute chopped Poblano peppers, or even a bell pepper.
  • Pickles: I’ve used bread and butter pickles for this recipe as well as spicy style bread and butter pickles. Both are a delicious addition to this Southwest corn recipe.
  • Butter: For a healthier version, substitute olive oil for the butter. And for an even more decadent version, use bacon grease in place of the butter.

Step by Step Instructions – It’s Easy

Frying corn for skillet corn with sun-dried tomatoes.
Adding ingredients to skillet fried corn.
  1. Step 1: In a medium skillet, heat butter over medium high heat until foam subsides. Add corn and sun-dried tomatoes and cook, stirring frequently for about five minutes.
  2. Step 2: Add jalapeno peppers and pickles.
Fried corn topped with sliced green onions and served in a cast iron skillet.
  1. Step 3: Season with salt and pepper. Place in a serving bowl and toss in basil and green onions. I like to serve it in a cast iron skillet for a rustic presentation. Top with cilantro and serve.

Tips And Variations

  • Preheat your skillet: Get that skillet nice and toasty over medium high heat before adding the butter. Once you add the corn, this will help the corn start cooking quicker and help seal in flavor and texture. If the pan is only warm, the corn will release moisture rather than start cooking. And use a heavy bottomed pan like a cast iron skillet.
  • Don’t Overcook: Don’t over cook the corn. Frying it too long will cause the corn kernels to dry up and become too chewy.
  • Stir Often: While the corn is frying stir often to avoid the corn sticking to the bottom of the skillet.
  • Add More Flavor: This Southwest Corn recipe is beaming with flavor, but try adding some bacon bits at the beginning of the cooking process. Once they’re turning crispy, proceed with the recipe instructions.
  • Creamier: To make this recipe creamier, add a couple tablespoons of cream at the end of the recipe.
  • Cheesier: Once the dish is complete, stir in a couple of tablespoons of cream cheese and blend, or garnish with crumbled Cotija Cheese.

Southwest Corn FAQ’s

What’s The Easiest Way To Remove Kernels From Fresh Corn?

If you’re using fresh corn for this recipe, the easiest way to remove those kernels from the cob is to grab your bundt pan. Shuck the corn and remove all of the silk strands that are still clinging to the fresh corn. Place a cob on the the cylinder piece of the bundt pan. Using a sharp knife, start at the top of the cob and slice straight down, cutting the kernels from the cob. Turn the cob and repeat until all kernels are removed. The kernels will fall into the belly of the bundt pan. Works so much better than using a plate to catch those kernels.

Can This Recipe Be Made Ahead

This recipe is best served as soon as it cooks. If made ahead and then attempting to reheat, will cause the corn to toughen.

Can I Make Southwest Corn with Canned Corn?

Yes you can, however make sure you drain the corn well. While the corn is in the colander use a paper towel to pat and absorb even more of the moisture.

What To Serve With It

Coyote Corn served as a welcome side dish for this main dish bison steak dinner. Alongside fiery Mexican Micheladas. We love Southwest corn with any grilled burger like this Steakhouse burger, or even Chicken Kabobs.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss my Side Dish Category, you’ll find lots of great recipes, including the most popular on my site for Broccoli Rice and Cheese Casserole.

And don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Southwest corn with jalapeno peppers.
Print Recipe
5 from 1 vote

Coyote Corn, Southwest Corn Recipe

A great Southwestern recipe for fresh sweet corn.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Southwestern
Diet: Gluten Free
Servings: 4
Calories: 160kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons butter
  • 16 ounces frozen corn kernels or 3 cups fresh corn kernels
  • ¼ cup sun-dried tomatoes chopped
  • 3 Tablespoons jalapeno pepper chopped
  • ¼ cup bread and butter pickles chopped, a spicy brand is better
  • 3 Tablespoons fresh basil fine chopped, or 1 tablespoon dried basil
  • ⅓ Cup green onions thin sliced, including green tops
  • cilantro for garnish

Instructions

  • In a medium skillet, heat butter over medium high heat until foam subsides.
  • Add corn and sun-dried tomatoes and cook, stirring frequently for about five minutes.
  • Add jalapeno peppers and pickles. Season with salt and pepper. Stir and cook for 1 minute to blend heat and flavors.
  • Place in a serving bowl and toss in basil and green onions. Serve warm or at room temperature. Garnish with a sprig or chopped fresh cilantro.

Notes

Tips for Success
  • Don’t Overcook: Don’t over cook the corn. Frying it too long will cause the corn kernels to dry up and become too chewy.
  • Stir Often: While the corn is frying stir often to avoid the corn sticking to the bottom of the skillet.
  • Add More Flavor: This Southwest corn recipe is beaming with flavor, but try adding some bacon bits at the beginning of the cooking process. Once they’re turning crispy, proceed with the recipe instructions.
  • Creamier: To make this recipe creamier, add a couple tablespoons of cream at the end of the recipe.
To make this recipe with canned corn. Use three 15 ounce cans of yellow sweet corn. Drain the corn well and pat dry with a paper towel before adding to the pan to fry. 

Nutrition

Calories: 160kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 18mg | Calcium: 14mg | Iron: 1mg

 Southwest Corn … It’s What’s For Dinner.