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Mexican Calabacitas con Queso

By 4 Comments

Nothing says Fall harvest like a big plate of Calabacitas con Queso. Mexican squash along with fresh vegetables are seasoned and sauteed tender, then made creamy with milk and melted cheddar cheese.

Top tip: When in season look for small tender tatume squash. Yellow squash or yellow zucchini are also good options.

Calabacitas with cheese served with a flour tortilla and garnished with cilantro and limes

What Is Calabacitas con Queso?

It’s a traditional Mexican vegetable dish featuring sauteed zucchini (calabacita), corn and a variety of other fresh seasonal vegetables like tomatoes, onions and of course some sort of chile pepper. It’s then combined with milk and cheese. It’s a simple dish that can be served as a side dish on a tortilla to make a taco for a main course.

What is a Mexican Squash? (Calabasita)?

A pile of calabacita squash displayed at a farmer's market.

Tatume Squash

There are several varieties of squash native to Mexico, but the only type I can find here in Colorado is a Tatume Squash. Native to Mexico, a tatume squash is round, somewhat resembling a small watermelon. It can be labeled as Tatume squash, round zucchini or Mexican Zucchini. Tatume is a staple in Mexican cooking and is a great candidate for cooking on the grill. The flesh is firmer and it’s more flavorful than a yellow summer squash or zucchini. This is a perfect recipe for using tatume squash.

What You Can Expect: Mexican Squash With Cheese

When our Colorado fresh veggies start appearing at our farmer’s markets, the dish I always turn to is Calabacitas con Queso. (Mexican squash with cheese). With a main ingredient of squash, It’s a healthy flavor packed combination that simply refuses to skimp on flavor.

You can use any type of zucchini, but I like to wait until I find what I consider to be a true calabacita, a Mexican squash, a Tatume squash.

This recipe is vegetable focused and served without a protein, making it a light yet satisfying option. it’s an authentic Mexican dish that’s simple to prepare using easily accessible ingredients during peak vegetable season, and it’s budget friendly.

Making Calabacitas con Queso is a breeze because its a one pan event. After the chopping and dicing is over, you’re simply sauteeing vegetables, starting with the ones that take the longest to cook and ending with the most delicate, such as the calabacitas squash.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make calabacitas con queso
  • Fresh Sweet Corn
  • Roasted Green Chile Peppers, Hatch or Pueblo chiles work well here, you can also use Poblano peppers or Jalapenos.
  • Fresh Tomatoes
  • Calabacita Tatume Squash, Zucchini or yellow Summer squash will work for this recipe.
  • Cheese. Grated cheddar cheese, Monterey Jack, Pepper Jack, Muenster, Queso Fresco, Oaxaca cheese, Chihuahua or even cubed Panela cheese. If choosing Panella cheese, it won’t melt like other cheese. It will just add that salty cheese flavor along with more texture. Note: Use melting cheese for the ooeg-gooey melted cheese texture, and a dry crumbling cheese like Cotija for a finishing topping.
  • Onion, sweet or yellow
  • Spices: Salt, pepper, Mexican oregano, cumin, red chile powder
  • Cotija Cheese, for garnish.

Recipe Swaps and Subs

  • Sweet Corn: If you don’t have access to good fresh sweet corn, use frozen sweet corn. White or yellow corn will work.
  • Green Chile Peppers: Don’t have a stash of roasted chile peppers in your freezer? Use roasted, chopped canned peppers from the Mexican food aisle at the grocery store. Also check the freezer section at your store, some will carry frozen Hatch Chile Peppers. A roasted Poblano Pepper is also a great substitute.
  • Tomatoes: If you’re making this calabacitas recipe during the Winter and don’t have access to good quality fresh tomatoes, use sturdy cherry tomatoes or plum tomatoes. You can also use a 15-ounce can of chopped tomatoes, drained before adding.
  • Red Chile Powder: New Mexico Red Chile Powder is preferred for this recipe, but if you don’t have any, substitute Ancho chile powder. It has deep rich flavor with mild to medium heat.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step By Step Instructions

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Frying onions and chile peppers to make calabacitas con queso.
Frying corn and tomatoes to make calabacitas squash.
  1. Step 1: Heat olive oil in a large nonstick skillet over medium-high heat. Add onions. Cook for three minutes, stirring occasionally until they begin to soften. Add chile peppers and garlic and stir until garlic is fragrant.
  2. Step 2: Add corn and tomatoes. Cook for five more minutes, stirring occasionally.
Frying vegetables to make calabacitas con queso.
Adding cheese and milk to make calabacitas ccon queso.
  1. Step 3: Add squash, salt, black pepper, oregano and ground cumin. Stir to combine and cook for five minutes, stirring occasionally.
  2. Step 4: Add the shredded cheese and milk, and stir together until the cheese has fully melted.
frying vegetables to make calabacitas
  1. Step 5: Remove from heat, garnish with red chile powder, chopped cilantro and cotija cheese, and serve.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

What To Serve With Calabacitas con Queso

  • We like to serve calabacitas spooned over a warmed flour tortilla and eat them with a fork.
  • You can also serve them over or on warmed corn tortillas for calabacitas tacos. Using a corn tortilla rather than a flour tortilla will also make them gluten free.
  • Make a calabacitas tostada.

Variations

  • Protein: Want to make this a heartier meal? Add cooked cubed chicken, rotisserie chicken or even cooked ground beef. Stir it in at the end right before serving.
  • Serve Calabacitas con Queso over cooked rice.
  • Serve with Guacamole and Chips for a festive meal.
  • Vegan: Use non-dairy cheese products and omit the milk.

Questions You May Have

What Does Mexican Tatume Squash Taste Like?

The flesh is meaty with a mild sweet taste. It’s also comes with a dryer flesh than zucchini, making it ideal for frying, as it won’t release as much moisture.

Do I Need To Peel Mexican Squash?

No. The skin is nice and tender and will not distract from the texture after cooking. As a matter of fact, the skin is a big source of the squash nutrition.

How Do I Keep The Zucchini From Getting Soggy?

Simple: watch it like a hawk and make sure you don’t over cook. The cooked texture should be no more than tender-crisp.

Storing and Reheating

  • You can store Calabacitas in the refrigerator in an air tight container for up to five days.
  • To reheat, place in the microwave and reheat about 2-4 minutes using 50% power. Stir half way through the cooking process.
  • You can also reheat calabacitas stovetop in a saucepan. Use low heat to gently heat the ingredients, stirring only a couple of times.
  • Freezing: You can freeze leftovers, but I’m not a fan of doing so. The squash texture will be compromised once thawed and the cheese and milk combination may seperate.
Calabacitas con queso served with lime wedges and a flour tortilla

Keeping this recipe simple, lets the fresh vegetables and spices shine. It’s one of those authentic Mexican dishes that you’ll find yourself making over and over again.

Serve this Calabacitas recipe as a Mexican side dish, or with tortillas for a vegetarian taco. A very tasty Mexican squash recipe.

Looking for more Mexican food recipes? Don’t miss my Mexican Southwestern Food Category. You’ll find lots of great recipes to spice up your meal plan, including one of the most popular Mexican food recipes on my site for Pork Tenderloin Tacos In Chile Guajillo Sauce.

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.

Calabacitas con queso served with a flour tortilla and a squeeze of lime.
Print Recipe
5 from 5 votes

Calabacitas con Queso

Fresh vegetables seasoned then sauteed tender and made creamy with milk and cheddar cheese. Serve Calabacitas con Queso as a Mexican Side Dish, or with tortillas for a vegetarian taco.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course Vegetarian
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 6
Calories: 119kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon olive oil
  • ½ medium sweet onion diced
  • 3 Chile Peppers roasted, diced. or 1 4-ounce can chopped chile peppers
  • 3 ears corn kernels removed, or 1 ½ cup frozen corn
  • 1 large tomatoes chopped. Or 1 15 ounce can chopped tomatoes, drained
  • 1 medium calabacitas squash or one medium green zucchini, sliced into half moons
  • 1 medium yellow squash sliced into half moons
  • 2 cloves garlic grated
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Mexican oregano
  • ½ teaspoon ground cumin
  • ½ cup shredded cheddar cheese
  • ¼ cup milk
  • ¼ teaspoon Red chile powder preferably New Mexico, or Ancho
  • ¼ cup cotija cheese crumbled, for garnish
  • cilantro chopped, for garnish.
  • 6 small flour tortillas if making tacos

Instructions

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add onions. Cook for 3 minutes, stirring occasionally until they begin to soften. Add chile peppers and garlic and stir until garlic is fragrant.
  • Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
  • Add squash, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring occasionally
  • Cover the skillet and let everything steam and simmer for 2 minutes.
  • Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
  • Remove from heat, serve over a warmed flour or corn tortilla, garnish with red chile powder, chopped cilantro and cotija cheese.

Video

Notes

You can use any type of Summer Squash or Zucchini that you have on hand.
Instead of fresh roasted green chiles, use a 4-ounce can of diced green chile peppers. Poblano peppers are a great substitute for roasted Hatch or Pueblo chile peppers.
If you don’t have cotija cheese, crumbled feta cheese is a good garnish for this recipe.
A squeeze of fresh lime is always a welcome addition to finish.
 

Nutrition

Calories: 119kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 919mg | Potassium: 388mg | Fiber: 2g | Sugar: 6g | Vitamin A: 767IU | Vitamin C: 50mg | Calcium: 139mg | Iron: 1mg

Calabacitas con Queso (Mexican Tatume Squash Recipe) … It’s What’s for Dinner

Old Fashioned Hearty Chicken Noodle Soup

By 40 Comments

Using thick chewy homestyle noodles is just one of the secrets to an old fashioned bowl of hearty chicken noodle soup … just like grandma used to make. Let’s take a look at how to make homemade chicken noodle soup from scratch and the best spices in chicken noodle soup.

I consider soups and stews to be my specialty. One of our favorite chicken soup recipes is this one for Lemon Ginger Chicken Soup. Bright with flavor, and seasonings, a Julia Child recipe that’s a “must try”.

Hearty Chicken Noodle Soup in a white bowl garnished with parsley

Table of contents

Is there anything better than a steaming hot bowl of chicken and noodle soup on a cold evening, especially on a cold evening when you’ve got a cold?  Simple, delicious and rumored to heal the ailing, this soup is comfort food at its best.

It’s not rocket science to throw this soup together. No matter what you put in it, it’s going to be good, but I wanted to share with you my version that has evolved over the years. A trick I learned for chicken noodle soup seasoning.

What Noodles Are Best For Chicken Noodle Soup?

If you truly want a hearty chicken noodle soup, it’s a must to use those fat plump homemade old fashioned noodles. My mom always made her own. Sadly to say, I’ve never tried making them, so I purchase homestyle noodles from the freezer section at the grocery store.

They’re thick, they’re chewy, they are already cooked and very reminiscent of homemade.

As far as dried noodles, if you can find Kluski noodles, that’s also a very good choice. And specialty markets, and Amazon will have dried Amish noodles that also work very well.

Please try not to use dried thin egg noodles from the packaged pasta aisle at the market, they just don’t have that same homemade comfort food feel. They’re thin and the end result will have you feeling more like you’re eating canned soup. With that said, they will work for this soup.

Ingredients And Seasoning for Chicken Noodle Soup

ingredients to make hearty chicken noodle soup
  • Chicken: Purchase about 2 – 2 ½ pounds of chicken. Bone in. Skin-on optional. A combination of a split boneless skinless chicken breast (about 1 pound) and a package of (4) bone-in skin-on chicken thighs, or chicken leg quarters is a good combination. Using both white meat and dark meat, with a portion of that meat bone in, skin on, brings pure chicken flavor to this soup. Searing them in the soup pot before cooking the soup is another secret to adding an additional depth or pure chicken flavor.
  • Onion: Sweet or yellow onion
  • Carrots
  • Celery
  • Homestyle Noodles; Thick and chewy from the freezer section at the grocery store.
  • Chicken Soup Spices: Keep the chicken noodle soup seasoning traditional using sage, thyme, fennel seeds, garlic powder, bay leaf are good simple seasonings.
  • Parsley
  • Salt and pepper to taste
  • Lemon Juice to finish

Ingredient Swaps and Substitutes

Spices: Try using a scoop of my homemade Soup Seasoning Mix. It’s fabulous for any soup. The bold flavors are good for chicken soup seasoning.

How To Make Chicken Noodle Soup From Scratch

searing chicken quarters for chicken noodle soup
  1. Step 1: Sear the chicken. Using a large Dutch oven, heat the pan over medium high heat. Once the pan is hot, add canola oil. Once the oil is hot, add the chicken pieces, skin side down and sear until golden brown. About 5 minutes per side. This all important step is referred to as creating Maillard Reaction, which brings flavor to the soup. If you’d like to read a bit more about the process, you can check out my Pork Posole Recipe where I explain how to get the most out of browning meat.
Seared chicken quarters on a plate
  1. Step 2: After all the chicken meat is browned, remove from the Dutch oven and place on a plate. Set aside.
Chopped vegetables to make chicken noodle soup
  1. Step 3: Add the sliced vegetables to the same hot pan. Using a wooden spoon, be sure to scrape up all of that meat flavor that’s on the bottom of that pan = yummy flavor.
sauteed vegetables for soup
  1. Step 4: Saute the vegetables until just starting to become tender. Don’t overcook because the vegetables will cook for a period of time with the chicken.

Adding chicken pieces to vegetables to make chicken noodle soup
  1. Step 5: Once the vegetables are browned, add the seared chicken pieces on top. At this point you can make the decision to remove or not remove the skin. The skin will add fat to the soup, which means adding flavor. But you’ll have to skim the fat once the soup is cooked to avoid it becoming too greasy.
Adding seasonings and broth to chicken soup
  1. Step 6: Add enough chicken broth or water to cover the chicken. Add the soup seasonings. Simmer about 30-45 minutes. Remove the chicken from the soup and once cool enough to handle, discard the skin and bones and shred the chicken with forks. Return the shredded chicken meat to the soup.
  1. Step 7: Add The Noodles: Once the chicken has been returned to the pot, add the noodles. Following package direction simmer until noodles are tender. Don’t cook them to death! Please. Remember, egg noodles from the freezer section are already cooked. They just need to heat through. Cover and let them simmer until nice and hot.

Those thick homestyle noodles will take about 10 – 15 minutes. If you’re using those thin egg noodles from the pasta aisle, only a few minutes will do.

Seasoning And Spices In Chicken Noodle Soup

Chicken noodle soup is a great canvas to add your favorite combination of spices. The seasonings I’ve listed above, sage, thyme, fennel seeds, garlic powder and bay leaves are good simple combination for chicken soup seasoning.

More options to make it your own: Chives, onion powder, thyme, marjoram, rosemary are a few good choices. And even some poultry season is a good choice.

You’ll find measurements in the recipe card below.

Or take a look at my unique mix of Bean Soup Spices and give it a try. Even though the name indicates it’s for bean soup, it’s a great all purpose spice mix for soup and will give this soup an awesome kick of flavor.

I use it for most every soup I make. The spice mix makes a big batch and you’ll have it in your pantry all Winter long to keep you comfort food cozy.

Tips

  • Make it Creamier: For a creamy chicken noodle soup, swirl in 4 tablespoons of heavy cream once the soup is cooked and removed from the heat. Sour cream will also work.
  • Use Quality Ingredients: Use a good quality chicken broth. Homemade is best.
  • Chicken Noodle Soup Spices: Season Early: Whenever using dried herbs, add them at the beginning of the cooking process. The long simmer will release the flavor from the dehydrated leaves.
  • Use Dark Meat: Whatever chicken pieces you choose for this soup, I highly recommend including a couple of chicken thighs. Simply stated, they make a better soup. And always remember there’s flavor in those chicken bones. You can most certainly use boneless skinless chicken breasts, but be aware they may dry out if over-cooked and you’ll be sacrificing flavor.

FAQ’s

Can I Use Rotisserie Chicken?

To make this hearty chicken noodle soup even easier, use rotisserie chicken. Instead of adding uncooked chicken to the soup, shred meat from a rotisserie chicken. Since the rotisserie chicken is already cooked, decrease the cook time for the chicken from 30 minutes to 10 minutes. This also works very well if you have leftover homemade roasted whole chicken.

Are Bay Leaves Dangerous?

Bay leaves are completely safe to cook with. However, don’t forget to fish them out of any cooked dish before serving. First of all, they’re impossible to chew. And if you accidentally swallow one, it could damage your throat or even cause problems in your digestive system.

Can This Hearty Chicken Soup Be Made In The Slow Cooker?

Yes. Simply follow the stovetop instructions for searing the chicken and vegetables. Transfer all ingredients, minus the noodles, to a crock pot. Cook on low for 6 hours. Remove chicken and shred. Return chicken to crockpot, add noodles and cook on high for another 30 minutes.

Can I Make This a Chunky Chicken Noodle Soup?

To make this soup nice and chunky, slice carrots and celery rather than chop. Slice them about ¼ inch thick. For the onions, chopping is a better option for texture and flavor.

Recipe for Hearty Chicken Noodle Soup

homemade chicken noodle soup from scratch in a white soup bowl

At one point it seemed every one in our office had a cold, so I made a big crock pot of my Chicken Noodle Soup and delivered to my sniffling aching co-workers.  They commented that it sure is “handy” having me around.  🙂

More Comfort Food Chicken Soup Recipes:

And if you’re looking for a ton of soup recipes, check out my category on Soup.

You’ll find the most popular soup recipe on my site; Anthony Bourdain’s New Mexico Style Beef Chili

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.

This recipe was first published November 2010 and republished with new step by step photos.

A bowl of chicken noodle soup with seasonings.
Print Recipe
5 from 2 votes

Hearty Chicken Noodle Soup with The Best Chicken Soup Seasoning

Comfort food at it's best. There's nothing like a big bowl of Chicken Noodle Soup. And chicken noodle soup done right. Learn which noodles to use, and the best chicken soup seasoning.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Soup, Stews and Chilis
Cuisine: America
Servings: 8
Calories: 484kcal
Author: Lea Ann Brown

Ingredients

  • 4 chicken thighs skin on, bone in
  • 1 pound split chicken breast boneless, skinless or skin on, bone in, or 2 – 2 ½ pounds of chicken pieces of your choice.
  • ¼ cup Canola oil
  • 3 stalks celery sliced, about two cups
  • 3 carrots peeled and sliced, about 2 cups
  • 1 medium onion medium dice, about 1 cup
  • 2 quarts chicken broth or water
  • Seasoning for Chicken Noodle Soup
  • 1 teaspoon dried sage leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon fennel seeds
  • ½ teaspoon garlic powder
  • 3 tablespoons minced flat-leaf parsley
  • 1 bay leaf
  • ½ pound Frozen homestyle Egg Noodles Thick noodles
  • Freshly ground black pepper to taste
  • ½ lemon juiced

Instructions

  • Heat a Dutch Oven over medium high heat. Once hot, add oil. When oil is hot and shimmering add chicken pieces skin side down. Cook until nicely browned, about 5 minutes per side. When they easily release from bottom of pan using tongs, remove chicken to a plate. 
  • Using the same hot pan, add carrots, celery and onions. Cook until just starting to become tender and starting to brown around the edges. Use a wooden spoon to scrape up all of the bits left from the chicken. That means flavor.
  • Once the vegetables are browned, add the seared chicken pieces on top. At this point you can make the decision to remove or not remove the skin. The skin will add fat to the soup, which mean adding flavor. But you'll have to skim the fat once the soup is cooked to avoid it becoming too greasy.
  • Add enough chicken broth or water to cover the chicken. Add the seasonings. Simmer about 30-45 minutes. Remove the chicken from the soup and once cool enough to handle, discard the skin and bones and shred the chicken with forks. Return the shredded chicken meat to the chicken noodle soup.
  • Once the chicken has been returned to the pot, add the noodles. Following package direction simmer until noodles are tender. Don't cook them to death! Please. Remember, egg noodles from the freezer section are already cooked. They just need to heat through. Cover and let them simmer until nice and hot.
  • Remove bay leaf, add a squeeze of lemon juice and serve in wide rimmed white bowls. Or your favorite comfort food soup bowls. Garnish with parsley leaves.

Notes

I highly recommend making this Soup Seasoning Mix to keep in your pantry. It’s a fabulous flavor that works for most any soup. If you haven’t made this, use the spices indicated in the recipe.
To make this hearty chicken noodle soup even easier, use rotisserie chicken. Instead of adding uncooked chicken to the soup, shred meat from a rotisserie chicken. Since the rotisserie chicken is already cooked, decrease the cook time for the chicken from 30 minutes to 10 minutes. This also works very well, if you have leftover homemade roasted whole chicken.
For a creamy chicken noodle soup, swirl in 4 tablespoons of heavy cream once the soup is cooked and removed from the heat.
Whenever using dried herbs, add them at the beginning of the cooking process. The long simmer will release the flavor from the dehydrated leaves.Whenever using dried herbs, add them at the beginning of the cooking process. The long simmer will release the flavor from the dehydrated leaves.
Whatever chicken pieces you choose for this soup, I highly recommend including a couple of chicken thighs. Simply stated, they make a better soup. And always remember there’s flavor in those chicken bones. You can most certainly use boneless skinless chicken breasts, but be aware they may dry out if over-cooked and you’ll be sacrificing flavor.
Can This Hearty Chicken Noodle Soup Be Made In the Crockpot? Yes. Simply follow the stovetop instructions for searing the chicken and vegetables. Transfer all ingredients, minus the noodles, to a crockpot. Cook on low for 6 hours. Remove chicken and shred. Return chicken to crockpot, add noodles and cook on high for another 30 minutes.
 

Nutrition

Calories: 484kcal | Carbohydrates: 36g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 568mg | Potassium: 852mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4061IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

Hearty Chicken Noodle Soup And The Best Chicken Soup Seasoning … It’s Whats For Dinner

Chicken and Eggs Hash, Southwestern Style

By 25 Comments

Using leftover rotisserie chicken makes this breakfast chicken and eggs hash recipe an easy and hearty breakfast. Adding jalapeno peppers and bell pepper brings a lively and flavorful Southwestern flair. Finished with a fried egg and a shake of hot sauce = perfection. So if you’re looking for breakfast with chicken and eggs recipes, I hope you give this one a try.

Hash is such a traditional breakfast offering, as well as the Western Omelette. Check out my traditional recipe for a hearty omelette breakfast.

Chicken hash topped with a fried egg and a dash of hot sauce.

What You Can Expect From This Recipe

Hash is most well known for partnering with corned beef for a way to use up potatoes and a left over corned beef brisket. Or a great way to use up any odds and ends from the fridge. Hash is usually pan fried with finely chopped meat, potatoes and vegetables. It makes a hearty and satisfying main course for breakfast or even lunch.

So why not try a breakfast with chicken and eggs.

Got some left over rotisserie chicken? And how about that extra baked potato that didn’t get devoured for dinner? Here’s what to make with those scrumptious leftovers, enjoy some breakfast with leftover chicken. Cue chicken hash.

Using left over chicken, whether it be chicken breast of rotisserie chicken makes this a quick fix. And my version bring a spicy note, by adding jalapeno pepper and a splash of your favorite hot sauce.

Using leftovers and with a little chopping and dicing, this Chicken Hash recipe comes together easily.

My recipe for chicken hash is simply seasoned with garlic and thyme, to let the main ingredients shine.

It’s one of the tastiest meals you can wake up to. And a great recipe if you’re looking for ideas to use chicken for breakfast.

So grab a skillet and let’s get started.

Ingredients You’ll Need

See full list of ingredients and precise measurements in the recipe card below.

Melting butter to make chicken hash
  • Fat: Butter and olive oil
  • Chopped Cooked Chicken: Leftover meat from a rotisserie chicken works great for this recipe. Chopped cooked chicken breast is another option.
  • Bell Pepper: I like orange bell pepper for this chicken hash recipe, simply because of the color. Any color of bell pepper will work.
  • Onion: Sweet onion or yellow onion. Chopped.
  • Jalapeno Pepper: A good substitute here would be a poblano pepper
  • Cooked Potatoes: Cut into bite sized pieces. A left over baked potato works well here. If using fresh potatoes, boil bite sized pieces until they’re just starting to turn tender. You don’t want them to fall apart when you add them to the hash to fry.

Step by Step Instructions, It’s Easy

Sauteeing bell pepper, onion and jalapeno peppers in oil and butter
  1. Step 1: Heat a skillet over medium high heat. When the skillet is hot, add the butter and the olive oil.
  2. Step 2: When the bubbles from the sizzling butter subside, add the chopped bell pepper, onion, jalapeno pepper and thyme. Saute, stirring frequently until tender, about 5 – 7 minutes. Add salt and pepper, stir well. Then add garlic and cook until fragrant. About 1 minute.
Adding potatoes to vegetables to make chicken hash
  1. Step 3: Add the cooked potatoes.
Adding chicken to vegetables and potatoes to make chicken hash
  1. Step 4: Add chopped cooked chicken to the vegetable mixture.
Cooking chicken potato hash in a skillet
  1. Step 5: Lower the heat to medium low and gently stir, cooking for about 5 minutes, or until the potatoes and chicken are hot and ingredients are well mixed.
frying an egg stovetop
  1. Step 6: Fry egg(s) to desired doneness. Scoop some of the hash onto a plate and top with a fried egg. Dig in.

Questions You Might Have

Why Do You Mix Butter and Oil To Fry?

A trick I learned in Culinary School, is to combine both oil and butter when sauteeing about anything. Doing so basically adds a butter flavor without all of the saturated fat if using butter alone. It’s also thought that combining the two will raise the smoke point and keep the butter from burning. Adding oil with butter will spread out the milk solids, but they are still present and will burn if you’re not careful. The final answer is combining oil and butter is primarily for flavor reasons.

Is Chicken Hash Gluten Free?

Yes. All of the ingredients are naturally gluten free.

Tips for Success

  • Practice you knife skills and chop the chicken, potatoes and peppers in similar sized pieces. Not only will give you pride in skill set, but even pieces will result in better textures and even flavor.
  • If you feel Jalapeno peppers are simply too spicy, a good substitution is a poblano pepper.

Storage

Chicken hash will store very well in an airtight container in the refrigerator for up to 4 days. Use a microwave to reheat any leftovers. The 50% power feature is your best friend here, so reheat in 30 second increments. I would suggest frying eggs fresh for leftovers.

In Conclusion

Chicken potato hash topped with a fried egg and drizzled with hot sauce.

What’s not to love about cubed potatoes, onions, chopped meat fried up in a skillet, topped with seasonings and a runny egg. Simply stated, chicken Hash is a great way to enjoy chicken and eggs for breakfast.

This idea came from the necessity to use up the rest of that rotisserie chicken I used for my BBQ Chicken Pizza and some bell and jalapeno peppers from my garden. A dash of hot sauce topped this off with delicious excitement and a delicious chicken with eggs breakfast.

I hope you give this chicken and eggs breakfast recipe a try. It’s a great recipe if you’re looking for chicken breakfast ideas.

More Hearty Breakfast Recipes

And if you’re looking for more breakfast and brunch recipe ideas, don’t miss my Breakfast Category. You’ll find lots of irresistible recipes. Including the most popular breakfast recipe on my site for Hatch Green Chili Smothered Breakfast Burritos.

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.

Chicken Hash topped with a fried egg.
Print Recipe
5 from 5 votes

Chicken and Eggs Hash, Southwestern Style

Chicken Hash is a lively and flavorful Southwestern Breakfast recipe. Jalapeno pepper and potato join forces to bring rotisserie chicken to the breakfast table. Topped with a fried egg and you've got some heavenly hash.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast Recipes
Cuisine: Southwestern
Servings: 2
Calories: 328kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • ½ cup bell pepper orange or red, chopped
  • 1 small onion chopped
  • 2 jalapeños stemmed and minced, veins and seeds removed
  • 1 clove garlic minced
  • ½ teaspoon thyme fresh, chopped
  • Salt and pepper to taste
  • 1 medium potato baked and then cubed
  • 1 cup chicken cooked, white and dark meat, and chopped
  • 2 large eggs

Instructions

  • Heat a skillet over medium high heat. When the skillet is hot add butter and olive oil.
  • Once the oil and butter are hot and bubbles subside from the sizzling butter, add the bell pepper, onion, jalapeños, and thyme. Season with salt and pepper and cook over medium high heat, until soft and just starting to brown, about 7 minutes. Add chopped garlic and stir until fragrant.
  • Stir in the cooked potato and cooked chicken and continue to cook until just starting to brown, 3 to 5 minutes.
  • In a separate skillet, cook your eggs. We like them over easy so I carefully crack the eggs into melted butter and cook until whites are starting to set up, then cover until yolks are cooked just right.
  • Plate the hash, top with an egg and shake on your favorite hot sauce.

Video

Notes

Tips for Success
  • Practice you knife skills and chop the chicken, potatoes and peppers in similar sized pieces. Not only will give you pride in skill set, but even pieces will result in better textures and even flavor.
  • If you feel Jalapeno peppers are simply too spicy, a good substitution is a poblano pepper.

Nutrition

Calories: 328kcal | Carbohydrates: 7g | Protein: 12g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 199mg | Sodium: 135mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1768IU | Vitamin C: 68mg | Calcium: 33mg | Iron: 1mg

Chicken and Eggs, It’s What’s for Breakfast

Cornbread Chorizo Stuffing With Jalapeno

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Who says cornbread dressing with sausage needs to be traditional? This chorizo stuffing recipe will add a fiesta of flavor to your holiday meal. Chopped jalapeno peppers add a spike of heat and along with earthy New Mexico Chile powder, this is amazing with flavor.

This recipe for Chorizo Stuffing and my Broccoli Rice Cheez Whiz Casserole are the most popular side dishes on my Thanksgiving table.

Thanksgiving chorizo stuffing made with cornbread and served with turkey breast.

This post was first published October, 2013 and updated August, 2021 with step by step instructions and photos.

A few years ago my cousin Pam announced that the theme for Thanksgiving dinner was “Mexican Fiesta.” Thanksgiving morning found our family in an assembly line building cheese, chicken and ground beef enchiladas.

I contributed this Mexican Chorizo Stuffing for the meal.  Adding Chorizo sausage, jalapeno peppers, onions and sweet corn turned this cornbread sausage dressing into a fine flavored side dish, and a popular addition to the meal and that giant Thanksgiving turkey.

This is an easy, no fuss, chorizo stuffing recipe loaded with so many amazing flavors, you’ll want to make this every year.

It’s a flavorful twist on southern dressing you one you won’t regret trying out.

Ingredients You’ll Need

Ingredients to make chorizo stuffing
  • Corn Bread Stuffing: You’ll love the ease in making this recipe by using a package of Pepperidge Farm Classic Cornbread Stuffing mix.
  • Chicken Broth
  • Mexican or Spanish Chorizo Sausage? This recipe uses Mexican pork chorizo. Purchase bulk Mexican chorizo sausage that has the consistency of ground beef, rather than the fine grind type you find in a plastic tube. And if you’re feeling adventurous, make homemade chorizo. I wouldn’t recommend Spanish chorizo for this recipe, as it’s a cured aged hard sausage that wouldn’t work well in this recipe.
  • Onion: Sweet onion or yellow onion, finely chopped
  • Celery, finely chopped
  • Frozen Corn
  • Chile Powder: A single blend red chile powder is called for in this recipe, rather than Chili powder (with an “e”) which is a blend of seasonings and more commonly used for a big bow of chili soup.
  • Jalapeno Peppers
  • Butter: Professionally I use unsalted butter so that I can control the amount of salt in any dish. I recommend that you do too.
  • Cilantro: optional. Not everyone likes cilantro, so just omit if you’d like.

Recipe Swaps and Subs

  • Chile Powder: If you don’t have New Mexico red chile powder, Ancho chile powder is a good substitute. Even Chipotle Chile powder would be good here, and will add a smoky flavor.
  • Chile Peppers: A good substitute for jalapeno peppers are poblano peppers. A little bit milder on the heat scale yet still very flavorful.

How To Make Chorizo Stuffing Step by Step

Frying chorizo in a dutch oven
  1. Step 1: Cook Chorizo. Using a Dutch oven, fry the chorizo sausage over medium heat until just starting to brown. Drain grease if needed.
Sauteeing vegetables in a Dutch oven
  1. Step 2: Remove chorizo to a plate and using the same pan, heat the butter and sautee chopped onion, celery celery and jalapeno peppers until tender.
Adding corn and seasoning to make chorizo stuffing
  1. Step 3: Stir in the frozen corn and chile powder.
adding cornbread and chorizo to make chorizo stuffing
  1. Step 4: Add the chicken broth, cooked chorizo and corn bread stuffing. Stir to blend.
Chorizo stuffing topped with cilantro
  1. Step 5: Bake 20 – 30 minutes at 350 degrees or until chorizo stuffing is starting to brown on top and is heated through. You’ll love those crispy edges on the top pieces of cornbread.
Can This Chorizo Stuffing Be Frozen?

Can this chorizo stuffing be frozen? Yes! As with any type of bread product, it will freeze quite nicely. Store in a sealable container and remove as much air as possible. I like freezer zip lock bags. You can flatten them out, squeeze out the air and they store in the freezer nicely. Freeze up to two months and thaw in the refrigerator overnight before reheating. A microwave works nicely to reheat.

Can Chorizo Stuffing Be Made Ahead

We all need some wiggle room at Thanksgiving. And it’s a luxury if we can make a few things ahead of time. Recipes like this tend to dry out if made ahead ahead. Here’s what I’d do. I would prepare this recipe up to two days in advance and store in the refrigerator. The day of serving, since your oven will be working overtime, place the stuffing in a crockpot and use the high setting to heat it up for about an hour or two. Using a big spoon, stir, then switch the slow cooker to warm. Keep a can of chicken broth handy for drizzling if it seems dried out. If you’ve got oven room, you can also make ahead the day of, and place the Dutch oven into a 170 degree oven to keep warm. 170 degrees is above food safety standards yet not hot enough to cook the food.

What’s The Difference Between Stuffing and Dressing?

My family has always called it dressing because it’s served as a Thanksgiving side dish rather than stuffed inside the turkey. What is stuffing? Stuffing is the term you use when you take this your recipe, like this one for Chorizo Stuffing and stuff if into the cavity of a whole turkey and bake. Before the turkey is done, I like to remove the stuffing and place it in a casserole dish and bake in the oven to finish. This method crisps the top of the stuffing casserole while keeping all that wonderful flavor from the turkey. My friend Cauleen, who hails from Pennsylvania refers to her stuffing as “filling”. I don’t care what it’s called, it’s absolutely delicious.

Storing Leftovers

  • Everyone likes leftovers at Thanksgiving. Store leftover Chorizo stuffing in an airtight container for up to 4 days in the refrigerator.
  • I like to reheat leftovers in individual portions in the microwave. Use the 50% power option to gently reheat in 30 second increments.

Recipe for Chorizo Stuffing with Jalapeno

Cornbread dressing with chorizo and jalapeno peppers

I hope you give this Southwestern easy cornbread Chorizo Stuffing recipe a try. It adds a sassy element to a traditional Thanksgiving spread. Or a Mexican or Southwestern themed Thanksgiving dinner.

But don’t stop in November, this chorizo cornbread stuffing is great year round with a steak, chicken or pork dinner.

More Thanksgiving Side Dish Recipes

This would make a perfect side dish for Oven Roasted Turkey Breast.

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.

Chorizo stuffing served with sliced turkey breast.
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5 from 4 votes

Easy Cornbread Chorizo Stuffing with Jalapeno

Who says stuffing has to be traditional? Bring a flavor of fiesta with Chorizo stuffing with jalapeno peppers.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 8
Calories: 178kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound ground bulk pork chorizo
  • 5 tablespoons unsalted butter
  • 1 large onion diced
  • 2 stalks celery diced
  • 2 medium jalapeno peppers tops removed, seeds removed and diced
  • 1 teaspoon New Mexico Chile Powder or ancho
  • 3 ½ cups chicken broth
  • 1 cup frozen sweet corn thawed
  • 14 ounce package classic cornbread stuffing with seasonings I like Pepperidge Farm
  • 2 tablespoons cilantro chopped

Instructions

  • Preheat oven to 350 degrees
  • In a 3 quart saucepan, cook chorizo on the stovetop until browned. A Dutch oven works perfect for this recipe. Remove chorizo to a plate and wipe pan clean with a paper town. 
  • Heat butter in the same pan over medium high heat. 
  • When bubbles in the butter subside, add onion, celery and jalapeno and cook until tender. About 5 minutes. Stir in corn and chile powder.
  • Add broth and heat to a simmer.
  • Remove saucepan from heat and stir in cornbread. 
  • Add the cooked chorizo to the ingredients in the Dutch oven and stir.
  • Bake for 20 – 30 minutes in oven to marry flavors and heat through. Sprinkle with chopped cilantro. Serve.

Notes

  • Chile Powder: If you don’t have New Mexico red chile powder, Ancho chile powder is a good substitute. Even Chipotle Chile powder would be good here, and will add a smoky flavor.  Chile powders can vary in heat levels so be careful on how much you add. You can always stir in more once cooked.
  • Mexican or Spanish Chorizo Sausage? This recipe uses Mexican chorizo. Purchase bulk Mexican chorizo sausage that has the consistency of ground beef, rather than the fine grind type you find in a plastic tube. I wouldn’t recommend Spanish chorizo for this recipe, as it’s a cured aged hard sausage that wouldn’t work well in this recipe.
  • How To Tame The Heat Of A Jalapeno Pepper If jalapeno peppers are just too hot for your liking, simply remove the seeds and veins from the pepper. They carry the heat. 

Nutrition

Calories: 178kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 216mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 6.9mg | Calcium: 10mg | Iron: 0.3mg

Easy Cornbread Chorizo Stuffing … It’s What’s for Thanksgiving

Simple Grilled Salmon with Butter Dill Sauce

By 15 Comments

Simple Grilled Salmon fillets. The buttery flavor of salmon shines when flavored with the fresh flavor of butter dill sauce. This is an incredibly easy Summer grilled salmon dinner recipe.

Don’t miss one of our favorite easy salmon recipes. This mustard Maple Syrup Salmon recipe is a perfect combo of sweet and savory.

Grilled salmon fillet topped with dill butter served with grilled vegetables

This recipe was first published July of 2013 and updated August 2021 with step by step photos and instructions.

Grilled Salmon with Butter Dill Sauce is a classic combination. Where ever butter goes, it brings a richness to any food it hangs out with. And dill brings a fresh citrusy grassy layer of flavor that just works so well with salmon.

This combination is most certainly Summer on a plate. I like to serve this meal with a Old Fashioned Potato Salad and simple grilled vegetables.

For dessert? there’s nothing better than Peach and Blueberry Cobbler. Topped with a big scoop of vanilla ice cream. Out-of-this-world. 

Now that we’ve got this easy summer menu planned, let’s talk about this simple grilled salmon recipe that is simply perfect for dinner on the patio.

Ingredients You’ll Need

Ingredients to make simple grilled salmon
  • Salmon Fillet: A nice fillet of salmon. About ½ pound per person. King, coho, sockeye or Copper River are types of salmon choices.
  • Garlic Salt
  • Butter: Unsalted. Professionally I use unsalted butter so that I can control the amount of salt in any dish. I recommend that you do too.
  • Fresh Dill. Dill is very easy to grow, using fresh is recommended. The baby dill purchased in the plastic packages in the grocery store, I find to be almost flavorless. Or purchase dill at your local farmer’s market.
  • Lemon
how to make dill butter for simple grilled salmon
  • Step 1: How to make dill lemon butter: Bring the butter to room temperature. Chop the fresh dill as small as you can.
butter with chopped fresh dill
  • Step 2: In a small bowl, and using a fork, mix the softened butter with the fresh dill until well combined.
cooking salmon fillets on a grill
  • Step 3: Prepare a charcoal grill, or heat your gas grill to 500 degrees. Clean and oil the grates of the grill. I also like to brush the top of the salmon fillets with olive oil. Season fillets with garlic salt, salt and pepper and a squeeze of lemon. Sprinkle some of the fresh dill on top if you’d like. Turn the heat down to 350 degrees and place the salmon skin side down on the sizzling grates. Keep the lid down, checking on the salmon every few minutes.

What Temperature is Grilled Salmon Done?

  • Cook 15-20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it’s done.
  • If you’d like to test the salmon temperature with a meat thermometer, it should be cooked to 145 degrees.
  • PRO TIP if you start see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. It’s also an indicator that the salmon is cooked.

Why Grill Salmon With The Skin Down?

Grilling salmon is actually very easy. But do you leave the skin on? Yes! When you grill salmon, keep that skin on.

It provides a safety layer between the flesh and the hot grill. And it makes it much easier to slide a spatula under the salmon skin to remove once its cooked. Easy!

Do You Have To Flip Salmon On The Grill?

You can, but you don’t have to. And I don’t. Again, the skin acts as a barrier between the heat and the flesh of the salmon. I simply cook the salmon skin side down keeping the lid of the grill closed.

If you want those beautiful grill marks, flip the salmon the last couple of minutes of cooking. If your grill is well seasoned, the salmon shouldn’t stick to the grates.

Where Can I Find Quality Salmon?

Navigating the challenges of purchasing top-notch seafood in the land-locked state of Colorado has always been a quest. And when it is available, it comes with a premium price tag. Enter Sitka Seafood Market who elevates the seafood purchasing experience. They source sustainable seafood from pristine waters. Blast frozen at the peak of freshness, delivered straight to your doorstep to insure superior quality and freshness. Check out their program and get in on the catch.

Disclaimer: I must disclose that I have received free product from Sitka Seafood Market. However, my opinions about the quality of their seafood are my own. If you order from Sitka Salmon, I receive a small commission without any additional cost to you.

To Serve

To Serve: Place cooked salmon fillets on a plate and immediately place a generous dollop of the dill lemon butter on top. Scatter some of the grilled vegetables around the grilled salmon and dig in.

Recipe for Simple Grilled Salmon with Butter Dill Sauce

Easy grilled salmon fillets served with grilled vegetables on a rustic white plate

Fresh grilled vegetables are a beautiful side for this simple grilled salmon recipe. You’ll find instructions in the recipe card below.

I hope you give this simple grilled salmon with butter dill sauce a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have a favorite easy grilled salmon recipe, let me know, I’d love to give it a try.

More Easy Salmon Fillet Recipes

And if you’re looking for more seafood recipes, don’t miss my Seafood Category, for the most popular salmon recipe for Smoked Salmon Platter. A super easy and impressive Appetizer idea.

Grilled salmon fillet topped with dill butter served with grilled vegetables
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5 from 1 vote

Simple Grilled Salmon Fillets with Dill Lemon Butter

Simple Grilled Salmon, wild caught Sockeye Salmon. Simply flavored with butter and dill, this is an incredibly easy salmon dinner recipe.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 110kcal
Author: Lea Ann Brown

Ingredients

  • 2 Salmon Fillets ½ pound per person
  • ¼ teaspoon garlic salt
  • ½ lemon juiced
  • salt and pepper to taste
  • 2 Tablespoons butter room temperature
  • 1 Tablespoon fresh dill chopped

Instructions

  • Bring butter to room temperature. In a small bowl, combine softened butter with dill.
  • Spray grill with cooking spray or rub the grates with oil.
  • Light grill and preheat to 500 degrees and then turn down to 350
  • Season fillets with onion powder, lemon juice and salt and pepper to taste. And coarse ground fresh cracked pepper is good here.
  • Place fillets on hot grill, skin side down. Cook 20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it's done.
  • Transfer the salmon to plates and top with a healthy dollop of the dill butter.
  • Grilled vegetables are a simple side for this grilled salmon dinner.

Notes

What Temperature Is Salmon Done?
  • Cook 15-20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it’s done.
  • If you’d like to test the salmon temperature with a meat thermometer, it should be cooked to 145 degrees.
  • PRO TIP if you start see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white.
Grilled vegetables are a lovely and healthy side dish for this salmon recipe. Here’s what to do:
  • Slice zucchini and summer squash about a quarter of an inch thick. Slice them on an angle.
  • Clean and trimmed green onions.
  • Thick sliced some red onion.
  • Half a few mini bell peppers.
  • In a large bowl, toss them all with some olive oil. Season them lightly with salt and pepper and let the smoky flavors from grill do the rest.
  • Put them on the grill at the same time as the salmon. Carefully turn them several times, watched them closely so they didn’t burn and make sure you have some lovely grill marks. Easy!

Nutrition

Calories: 110kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 682mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 1mg

Simple Grilled Salmon with Butter Dill Sauce …It’s What’s for Dinner

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.