Best Recipe for Basil Pesto

I’ll never forget the first time I saw pesto: I was in college and hanging out at my boyfriend’s apartment. His roommate brought home a pesto pizza and it was the weirdest thing I’d ever seen. A green sauce on pizza? No thanks!

I then started to grow basil in my garden when I met my husband, and expanded my palate to new things. I have to say, I fell in love with pesto after trying it a few times but I my infatuation with it didn’t start until I began making homemade pesto myself.

Not only is it delicious, but pesto is easy to make from scratch. This classic recipe is a game changer: it’s one of the best sauces that you can use in so many ways. Store-bought pesto is good, but homemade pesto is so much better!

Basil Pesto Ingredients

• Basil: Traditionally, pesto is made with fresh basil leaves. I love the smell of basil! You must use FRESH basil for the best pesto. The basil is why it’s called green pesto!
• Toasted pine nuts: These add a nutty flavor to the sauce and are a super important component. Check the bulk bin section so you don’t have to buy a whole package.
• Parmesan cheese: Use a block of parmesan – not pre shredded and don’t use the green can.
• Garlic: A must in pesto!
• Olive oil: The oil is the emulsifier in the recipe – what makes it sauce. So be sure to use a good quality oil (we love extra virgin olive oil).

How to make Classic Basil Pesto Recipe

1. Toast your pine nuts for a deeper flavor. Stir them often until they just start to get golden and don’t walk away from the stove. Nuts burn fast so keep a close eye on them. While toasting the pine nuts isn’t absolutely required, it adds a toasty depth of flavor to the pesto sauce, so I highly recommend it.
2. Pesto is made in a food processor (or you can use a powerful blender). It only takes about 5 minutes! All you have to do to make the pesto is add the basil, garlic, nuts, and Parmesan cheese to the food processor.
3. Pulse to chop the ingredients fine.
4. Then add your extra-virgin olive oil slowly, while the machine is running, to for the pesto sauce.

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Best Homemade Basil Pesto

This easy homemade basil pesto sauce is the perfect from scratch recipe! Homemade pesto is so easy to make and adds so much flavor to so many meals.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 55kcal

Author Dorothy Kern

Cost $8

Ingredients

• ¼ cup pine nuts
• 2 cups packed basil leaves fresh
• 2 cloves garlic
• ½ cup fresh parmesan cheese
• ½ – 1 teaspoon salt to taste
• ½ – ¾ cup (118-177ml) olive oil

Instructions

• Place pine nuts in a small skillet over medium-low heat. Stir often, cooking for just a few minutes, until they start to brown. Remove from heat and cool.
• Place basil, pine nuts, garlic, and parmesan in a the bowl of a food processor or blender. Pulse until a paste forms. Add 1/2 teaspoon salt and pulse to combine.
• While running the machine, pour in olive oil, starting with 1/2 cup. Once the pesto emulsifies it will become a thick sauce. If you want thinner pest, add another 1/4 cup olive oil.

Video

Notes

Recipe from The Simple Kitchen by Donna & Chad Elick

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 48mg | Vitamin A: 365IU | Vitamin C: 1.3mg | Calcium: 86mg | Iron: 0.5mg

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The post Perfect Basil Pesto appeared first on Crazy for Crust.

Why You’ll LOVE This Recipe

I love this recipe because there are so many textures – crunchy and soft – the perfect summer potluck dish. You can make it ahead of time (it actually tastes better as it sits) and you can serve it alone or over a bed of lettuce. It’s the best lunch!

Bean salad is so perfect because you can really get a full meal from it. The beans are a great source of ported and fiber, but there are also vegetables added in! There are so many great flavors and textures mixed into one. Every summer I tack this recipe on to anything else we are serving and everyone raves about it!

How to make Bean Salad

• Drain and rinse your beans. Add all salad ingredients to a large bowl.
• Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
• Chill until ready to serve.

Expert Tips

• This salad tastes even better after soaking up the dressing for a few hours!
• If you want to skip making your own dressing that is fine! Use what you have on hand! I suggest a light balsamic or red wine vinaigrette.
• You could also add some dijon mustard to the dressing if you want it creamier.

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Easy Bean Salad Recipe

This easy Bean Salad is a traditional three bean salad recipe that's the perfect side dish, complete with a homemade dressing.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 145kcal

Author Dorothy Kern

Cost $5

Ingredients

Salad:

• 1 (15-ounce) can kidney beans drained and rinsed
• 1 (15-ounce) can an garbanzo peans chickpeas, drained and rinsed
• 1 (15-ounce) can white cannelloni beans great northern beans, drained and rinsed
• ½ red onion diced small
• 4 stalks celery diced small
• 1 red pepper diced small
• ¼ cup fresh parsley chopped

Dressing:

• ¼ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon honey
• 1 clove garlic pressed
• ½ teaspoon Italian seasoning

Instructions

• Add all salad ingredeints to a large bowl. Make sure that you've drained and rinsed your beans first!
• Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
• Chill until ready to serve. This tastes best after soaking a few hours and will last up to 3 days in the refrigerator.

Video

Notes

• Swap any beans (color or green beans or wax beans) for a can of the beans listed. Use your favorites.
• If you want you can use a bottled dressing – balsamic or red wine vinaigrette is best.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 156mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 18.1mg | Calcium: 17mg | Iron: 0.8mg

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The post Easy Bean Salad appeared first on Crazy for Crust.

Blueberry Cornbread Recipe

We absolutely LOVE cornbread in our house (especially cornbread stuffing). Cornbread is so underrated, but the perfect side to any dinner recipe. Now cornbread from scratch is delicious but sometimes a little semi-homemade help is needed to get dinner (or snack or breakfast) on the table and no one will judge you for it.

I love to doctor mixes to make them taste homemade – so for this I added a bit more sugar and blueberries. The combination of blueberry and sweetened cornbread with fluffy texture is pure heaven – if you love blueberry muffins or blueberry pancakes you’ll love this recipe!

How to make

• Mix cornbread according to package directions, adding brown sugar and gently folding in blueberries.
• Bake in an 8-inch square cake pan, 12-cup muffin pan, or 8-inch cast iron skillet.
• Serve with honey butter or chocolate butter.

Expert Tips

• Fresh blueberries taste the best in this recipe, but if you want to use frozen, make sure to let them thaw and pat them dry before putting them in the cornbread batter.
• You’ll know the cornbread is done when a toothpick comes out clean from them in the oven.
• This can also be made into cornbread blueberry muffins or baked in a cast-iron skillet (see recipe below).
• Store leftovers in an airtight container.

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Blueberry Cornbread Recipe

EASY Blueberry Cornbread – this cornbread recipe starts with a doctored mix. The blueberries and some added sugar make this the PERFECT breakfast or dessert recipe.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 270kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 15 ounce box Krusteaz Cornbread Mix (see note)
• ¼ cup (50g) packed brown sugar
• ⅔ cup (158ml) milk
• ⅓ cup (79ml) vegetable oil
• 1 large egg
• 6 ounces fresh blueberries

Instructions

• Preheat oven to 375°F. Spray an 8-inch square baking pan with nonstick cooking spray.
• Whisk cornbread mix and brown sugar in a large bowl. Mix in milk, oil, and egg. Fold in blueberries.
• Pour into prepared pan. Bake 25-30 minutes or until a toothpick comes out clean from the center of the cornbread.
• 12 standard size muffins: Bake approximately 14-16 minutes, or until a toothpick comes out clean.
• 8-inch Cast iron skillet: Bake at 400°F for about 20-25 minutes.

Video

Notes

• If using frozen berries, be sure to thaw and drain them well.
• If using canned berries, drain very well.
• If you’re not using Krusteaz cornbread mix, use any brand you like, but make them as directed, adding the 1/4 cup brown sugar and 6 ounces blueberries (omit other ingredients and follow box directions).

Nutrition

Serving: 1/10th Blueberry Cornbread | Calories: 270kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 432mg | Fiber: 2g | Sugar: 20g

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The post Blueberry Cornbread appeared first on Crazy for Crust.

Ingredients in Ground Beef Casserole

• Ground Beef: Or use ground turkey – your choice. I prefer using lean ground beef (96/4 but you can use anything you like).
• Spices: Onion powder, Garlic powder, Kosher salt, Ground black pepper
• Gravy: This is the PERFECT recipe to make with leftover gravy! That’s right: it’s a tater tot hotdish without condensed soup!
• Stock: Use beef or chicken stock to thin out the gravy.
• Frozen Peas: Or use your favorite frozen vegetables.
• Frozen Tater Tots: Needed since it’s Tater Tot casserole!

How to Make Tater Tot Casserole with Hamburger

1. Cook the ground beef in a large skillet over medium heat.
2. Add the onion powder, garlic powder, salt, and pepper. Cook the seasonings with the meat, breaking it up while it cooks until the ground beef is no longer pink.
3. Drain the excess fat from the skillet, and then add the gravy and stock. Stir until the sauce is smooth.
4. Mix in the peas and then transfer the ground beef mixture to a 9×9” baking dish.
5. Top the filling with the tater tots – they should be in a single layer in the casserole dish.
6. Bake the gravy tater tot casserole for 20 to 25 minutes or until the tots are crispy and the filling is hot.

Expert Tips

• I have a recommended amount of stock to use in this recipe, but you may need to adjust it depending on how thick your gravy is. You want the sauce mixture to be thick but not too thick, so add up to a ½ cup of extra stock to thin it, if needed. On the other hand, reduce the amount of stock if the gravy you use is thinner.
• Want to make it low-carb? I love to use caulitots instead of tater tots to make the casserole lighter. They work great!
• Have leftovers? Store them in an airtight container in the refrigerator for up to three days.

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Hamburger Tater Tot Casserole with Gravy Recipe

Hamburger Tater Tot Casserole with gravy is the BEST comfort food – this ground beef casserole is topped with tater tots and uses gravy instead of soup!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 226kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 pound lean ground beef or ground turkey
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 cups prepared gravy
• ¼ cup beef or chicken stock see note
• 1 ½ cups frozen peas see note
• 48 tater tots about 1 ¼ pounds

Instructions

• Preheat oven to 400°F.
• Place ground beef in a large skillet over medium heat. Sprinkle with onion powder, garlic powder, salt and pepper. Cook, breaking up into small pieces, until cooked through. Drain any excess fat.
• Add gravy and stock and stir until gravy melts into meat, then stir in peas. Remove from heat and place in a 9×9-inch baking dish.
• Top with an even layer of frozen tater tots. Bake for 20-25 minutes, or until tater tots are golden brown and meat mixture is bubbly.
• Serve hot. Store leftovers in the refrigerator for up to 3 days.

Video

Notes

• Can use ground beef or chicken or turkey
• This is a great use for leftover gravy. Need gravy? Make my homemade recipe
• The amount of stock you use will depend on how thick your gravy is. My leftover gravy recipe is very thick and needs to be diluted a bit. Use up to ½ cup stock if needed. You want the mixture to be thick but not as thin as stew.
• You can use beef, chicken, vegetable stock or water
• Use any flavor gravy
• Use any kind of vegetables – frozen or leftover
• Low carb? Use caulitots!

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 21g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 699mg | Potassium: 423mg | Fiber: 3g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 2mg

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The post Hamburger Tater Tot Casserole with Gravy appeared first on Crazy for Crust.

How to make Taco Lasagna Casserole

1. Cook the meat in a large skillet until it’s browned. Add the taco seasoning, tomatoes, tomato sauce, and green chiles.
2. In a small bowl, combine ricotta cheese with the eggs.
3. Cut your corn tortillas in half and shred your cheese. Drain a can of sliced olives.
4. Spread half of the beef mixture in the bottom of a 9×13 inch baking dish. Place half of the tortillas in an even layer on top. Spread half of the ricotta over the top and the sprinkle half of the shredded cheese over the top.
5. Repeat the layers again starting with the beef and then top the casserole with the rest of the shredded cheese and olives.
6. Bake until the cheese is melted and the casserole is heated through.

Expert Tips

• We love this taco casserole just as it is hot from the oven, but sometimes we add some toppings like you would for enchiladas. Here are some ideas if you want to add some garnishes:
  • Spoon your favorite salsa over the top.
  • Add some sour cream.
  • Sliced avocado, olives and green onions are great.
  • Add a spoonful of guacamole.
  • A sprinkling of chopped cilantro or parsley adds a nice pop of color.
• If you are busy, make it ahead of time! You can make the filling and assemble the casserole, then cover it with plastic wrap and aluminum foil up to a day in advance.
• You can freeze the entire casserole too – thaw in refrigerator before baking.
• If desired, you can add a can of black beans (drained) to the filling while cooking.

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Southwestern Lasagna Casserole Recipe

This family favorite casserole is a Mexican inspired lasagna with taco meat and tortillas. It's a great potluck dinner and it's so easy!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 367kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 ½ pounds ground beef
• 1 package taco seasoning
• 1 (15 ounce) can diced tomatoes
• 2 (8 ounces each) cans tomato sauce
• 1 (4 ounce) can diced green chilis
• 10 corn tortillas cut in half
• 8 ounces ricotta cheese
• 2 large eggs lightly beaten
• 2-3 cups shredded Monterey Jack cheese
• 1 (2.25 ounce) can sliced olives, drained

Instructions

• Preheat oven to 350°F.
• In a large skillet, brown the beef; drain fat. Add the taco seasoning, diced tomatoes, tomato sauce, and green chilis. Mix well and bring to a boil, reduce heat to low and cook uncovered 5 minutes.
• Combine ricotta cheese and eggs in a small bowl.
• Spread half the meat mixture in the bottom of a 9×13-inch pan. Top with half the tortillas and carefully spread half the ricotta mixture over the tortillas, then sprinkle with half the cheese. Repeat the layers, top with remaining cheese and olives.
• Bake for 20-30 minutes, or until cheese is melted and everything is heated through. Let stand 10 minutes before cutting into squares.

Notes

• You can make the filling and assemble the casserole, then cover it with plastic wrap and aluminum foil up to a day in advance.
• You can freeze the entire casserole too – thaw in refrigerator before baking.
• If desired, you can add a can of black beans (drained) to the filling while cooking.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 13g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 226mg | Potassium: 286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Calcium: 254mg | Iron: 2mg

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The post Southwestern Lasagna Casserole appeared first on Crazy for Crust.

How to Make my Turkey Chili Recipe

1. Cook ground turkey in a medium soup pot or dutch oven. Break it up into small bite-sized pieces.
2. Add the diced onion and cook until the onion is almost translucent. Drain fat as needed.
3. Add the spices to the turkey and onion mixture and stir it evenly, scraping all the little bits off the bottom of the pan.
4. Add the diced green chilies, crushed tomatoes, beans with their liquid, and chicken stock. Stir everything together thoroughly.
5. Cover and bring mixture to a boil. Cook the chili, stirring it often, until the mixture thickens and flavors meld together, about 15-20 minutes (longer if desired). It will start to look more like a chili and get thick when it’s about done. 
6. Add additional salt, black pepper and/or cayenne as desired.

Expert Tips

• Add a small amount of cayenne and then add more to taste after it cooks a bit! It’ll get spicier as it cooks.
• It’s important to use chicken stock or broth for flavor – you can also use beef or vegetable stock. This gives it the all day flavor in just 30 minutes.
• Make sure to let the chili full thicken during cooking. Chili has always been more rich and hearty and less soupy. Letting it thicken and adding great flavors makes for a great chili. You can even simmer this longer than 20 minutes if you want a thicker chili. I’ve let it simmer up to 2 hrs.
• Store leftover chili in the refrigerator in an airtight container or store in the freezer for up to 1 month. Reheat in microwave.

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Turkey Chili Recipe

Turkey Chili is the perfect easy dinner recipe! This is an easy 30 minute meal that's perfect for a weeknight. Make with ground beef and your choice of beans for an easy pantry meal!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 222kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 pound ground turkey
• 1 small or ½ medium onion diced (about 1 cup)
• 1 teaspoon cumin
• 1 teaspoon salt
• ¾ teaspoon chili powder
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ¼-½ teaspoon cayenne pepper
• 4 ounce can diced green chilies
• 28 ounce can crushed tomatoes
• 15 ounce can black beans or pinto or kidney beans
• 1 cup chicken stock

Instructions

• Add ground turkey to a medium soup pot or dutch oven. Break up into small pieces. Add the onion and cook over medium high heat until turkey is almost cooked through and onion is almost translucent (about 5-7 minutes). Drain fat if needed.
• Add the spices to the turkey and onion mixture; stir.
• Add diced green chilies, crushed tomatoes, beans with their liquid, and chicken stock. Stir.
• Cover and bring mixture to a boil.
• Cook, stirring often, with pot partially covered, until mixture thickens and flavors meld, about 15-20 minutes (longer if desired).
• Add additional salt, pepper and/or cayenne as desired.
• Serve hot with chopped onions and cheddar cheese.

Notes

• Note: you can use ground beef if you prefer. Use any fat content, although I normally use 93% lean meat.
• Use any kind of beans – black beans are our favorite but pinto or kidney beans are great!
• Vegetable stock or beef stock can be used. We usually use low sodium stock.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 26g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 999mg | Potassium: 904mg | Fiber: 8g | Sugar: 8g | Vitamin A: 412IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 4mg

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The post Turkey Chili Recipe (30 minute meal) appeared first on Crazy for Crust.

Teriyaki Sauce Ingredients

• Soy Sauce – I always use low sodium soy sauce
• Honey: Or you can use brown sugar (I’ve also used Swerve sugar-free brown sugar with success)
• Red Wine Vinegar: or you can substitute apple cider vinegar or mirin (rice vinegar)
• Garlic Cloves: I love using fresh but powdered is fine too.
• Ginger: I used powdered but if you have fresh, grate some into the sauce.
• Chicken Breasts: Skinned and Boneless. You can also use chicken thighs.
• Cornstarch: This is for thickening the sauce.

How to make

• Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper in a measuring cup or dish.
• Heat a large skillet over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
• Pour the sauce mixture to the pan and cook until chicken is cooked through.
• Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once the sauce is thickened and the internal temperature of the chicken is 165 degrees f, the recipe is done.
• Serve hot over rice with a garnish of green onions.

Expert Tips

• I like to serve this recipe on a plate or even in a bowl on top of rice! To add a vegetable I think a side of broccoli or green beans would go great.
• Sesame Seeds are great garnish too.
• Store leftover chicken in the refrigerator in an airtight container. Microwave to reheat.
• Make extra sauce and store it in the freezer – thaw in a small saucepan.

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Teriyaki Chicken Recipe

Teriyaki Chicken Stir Fry is an easy 30 minute meal for any night of the week! This simple recipe is the perfect copycat takeout.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 229kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 cup (237ml) water
• ½ cup (118ml) low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons (30ml) rice wine vinegar
• 2 cloves garlic pressed
• ½ teaspoon powdered ginger
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts cut into bite size pieces
• 2 tablespoons (16g) cornstarch
• Green onions for serving
• Rice for serving

Instructions

• Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper.
• Heat a large frying pan over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
• Add the teriyaki sauce to the pan and cook until chicken is cooked through.
• Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once thickened, remove from heat.
• Serve hot over rice with a garnish of green onions.

Video

Notes

Teriyaki sauce can also be used as a marinade. Add chicken or beef to the sauce and let sit at least 2 hours before cooking. Discard marinade after soaking, do not use it as a sauce.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1198mg | Potassium: 477mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 1.8mg | Calcium: 14mg | Iron: 1.1mg

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The post Teriyaki Chicken 30 Minute Meal appeared first on Crazy for Crust.

The BEST BBQ Totchos

If you’re new to homemade totchos, allow me to introduce you. There are all kinds of tater tot nachos recipes, and the one I’m sharing is always a favorite. If you’ve ever had Sonic totchos, they’re basically the same thing – a combination of tots topped with creamy cheese sauce and all the toppings like jalapeno, more cheese, diced tomatoes, and sour cream.

So, like nachos but with hot and crispy tots instead and topped with BBQ chicken. These tater tot nachos are the best game-day snack, party appetizer, or fun Friday night dinner for the family. Plus, they’re easy!

Ingredients Needed

• Cheese Sauce: We’re going to make homemade queso for this recipe but you can use a jar of sauce you get at the store – or skip!
• Cheese: Monterey jack cheese for the sauce – be sure to shred it your self so it melts easier. I used a triple blend fiesta cheese for the topping (use cheddar cheese if you prefer).
• Spices: Salt, garlic powder, onion powder, cumin, cayenne
• Frozen Tater Tots: The tater tots are the “chips” of the nachos. Buy whatever brand you like.
• Shredded chicken – I use rotisserie chicken and toss it with BBQ sauce. Use up leftover chicken for this, or make instant pot shredded chicken!
• BBQ Sauce: Use your favorite. I’m loving G Hughes sugar free sauces right now but you can use your favorite brand/flavor.
• Garnish: You can garnish with jalapeños, tomatoes, or even green onions, guacamole, and pico de gallo.

How to make Totchos with BBQ Chicken

1. Make the queso by melting the butter over medium heat, then adding the flour and milk and whisking until smooth and thick.
2. Add in some of the cheese and spices. This can be done a few hours before and reheated before assembling the nachos.
3. Mix shredded chicken with barbecue sauce and set aside.
4. Bake tater tots on a baking sheet according to package directions. Top with sauce, chicken, and cheese. Bake until cheese is melted then add any toppings.

Expert Tips

• Add some toppings to the totchos! I love diced tomatoes, sliced jalapenos, diced red onion, and sour cream with a sprinkle of lime.
• You can also add salsa, black beans, black olives, or fresh cilantro on top.
• Make sure to measure out your butter and flour properly because those ingredients are thickening agents for the queso.
• Bake the tater tots until they are golden brown, they could get soggy otherwise.

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BBQ Chicken Totchos Recipe

BBQ Chicken Totchos are perfect for snacks, hosting, parties or even a fun dinner when you’re wanting something crispy and tasty!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 851kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Queso

• 1 tablespoon (14g) butter
• 1 tablespoon (8g) flour
• 1½ cups (355ml) whole milk
• 1 cup (112g) monterey jack cheese (shred it yourself)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon cayenne or to taste

For the Nachos

• 32 ounce bag (907g) of tater tots
• 2 cups (140g) shredded chicken
• 1 cup (237ml) barbecue sauce
• 1 cup shredded cheese (monterey jack, cheddar, or fiesta blend)
• 2 roma tomatoes , diced
• 2 jalapenos sliced and seeded (or use pickled)
• ¼ cup diced red onion ¼ inch
• 2 tablespoons (15g) sour cream garnish

Instructions

Make the Queso (this can be done ahead of time):

• Melt butter in a skillet over medium heat. Sprinkle flour over butter and whisk until foamy.
• Slowly pour in milk, continuing to whisk until mixture is smooth. Allow the mixture to thicken (it should coat the back of a spoon), stirring constantly.
• Once thickened, remove the skillet from heat. Add in 1 cup of shredded cheese and mix until melted. Add in salt, garlic powder, onion powder, cumin, and cayenne and mix.
• Cover and set queso aside. This can be made earlier in the day and reheated on the stove or the microwave to thin (it will thicken as it cools).
• Place tater tots in a single layer on a cookie sheet or 9×13-inch pan. Bake according to package directions.
• Mix shredded chicken with barbecue sauce and set aside.
• Spoon some queso over the tater tots. Spoon barbecue chicken onto the dish. Sprinkle with additional Monterey Jack, cheddar and/or fiesta blend cheese. Add tomatoes and jalapeño if using.
• Place the dish in the oven and bake for 7-9 minutes until warmed through and the cheese is melted.
• Garnish as desired, serve immediately.

Video

Notes

• This dish is best served fresh and hot.
• If you would like to make ahead, prep the toppings (tomatoes, onions, jalapenos) and store in airtight containers. Make the queso and store in an airtight container. When ready to serve, heat the queso in a skillet over medium-low heat for 5-7 minutes until warmed through and creamy.
• If you prefer crispier totchos, add an extra 5 minutes to the instructed baking time on the package and use less queso when layering. Or, keep the queso separate altogether and serve as a side that can be spooned over the top of the totchos.
• Garnishes: Feel free to garnish with any or all: sour cream, salsa, pico de gallo, guacamole, green onions, black olives
• Additions: the great thing about this recipe is you can alter it to your taste. Add corn, black beans, or use pre-cooked ground turkey or ground beef instead of chicken.
• Store leftovers in refrigerator in an airtight container. If you reheat, I recommend reheating in the oven or in the air fryer (with a air fryer parchment insert) so the tots get crisp again.

Nutrition

Serving: 1serving | Calories: 851kcal | Carbohydrates: 94g | Protein: 33g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2541mg | Potassium: 1171mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1132IU | Vitamin C: 28mg | Calcium: 406mg | Iron: 3mg

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The post BBQ Chicken Totchos appeared first on Crazy for Crust.

Best Pasta Salad Recipe

This pasta salad is super easy to make. The sauce of this salad brings in a bit of spice with red pepper flakes. All of the pasta elements are inspired by an Arrabbiata Style, which is a tomato based sauce that packs a spicy punch from the addition of dried red chili flakes. I love that this salad recipe doesn’t have any mayonnaise – that makes it perfect for a pot luck.

Pasta salads are so great because you can customize them for yourself. You can add anything you want: black olives, artichoke hearts, chicken, bell peppers, and salami are all great ingredients that would also taste great in this salad. Mix everything in a large bowl for a party and everyone will be pleased!

Ingredients Needed

• Pasta: Use any kind of pasta you like. Rotini, penne, farfalle, fusilli, anything!
• Grape Tomatoes: Or use cherry tomatoes.
• Spinach: Adds a bit of green to the salad.
• Mozzarella: I shred my mozzarella in this pasta salad to make it easier to eat!
• Sun Dried Tomatoes: Add some tomato flavor without adding tomato sauce.
• Red Pepper Flakes: Adds a bit of spice to the recipe!

How to make Spicy Pasta Salad

• Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
• Add the pasta, tomatoes, spinach, mozzarella, and shallot to a large mixing bowl.
• Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
• Toss pasta with sauce.
• Store in refrigerator for up to 3 days.

Expert Tips

• Other than the things already mentioned, you can add just about anything you want to this salad! Personalize it to you by adding some other vegetables or fresh herbs or basil. You could even add red onion.
• Use any pasta shape you want for this easy side dish.
• Serve fresh veggies on the side to make it a full meal!

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Spicy Italian Pasta Salad Recipe

This Spicy Italian Pasta Salad needs to be your go to pasta salad recipe for summer! Coated with a spicy sun-dried tomato pesto, it’s the perfect recipe to pair with a sweet wine.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 292kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 pound rotini pasta
• ½ pint grape tomatoes halved
• 2 cups fresh spinach roughly chopped
• 1 cup shredded mozzarella or parmesan cheese
• 1 medium sized shallot sliced
• 7 ounce jar sun-dried tomatoes in oil
• 2 cloves garlic peeled
• 1-2 teaspoons dried red pepper flakes
• ½-1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup olive oil

Instructions

• Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
• Add the pasta, tomatoes, spinach, mozzarella, and shallot to a serving bowl.
• Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
• Toss pasta with sauce.
• Store in refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 41g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 310mg | Fiber: 3g | Sugar: 3g

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The post Spicy Italian Pasta Salad (Arrabbiata Style) appeared first on Crazy for Crust.

Ingredients Needed

The secret to making oven baked chicken tenders juicy and crispy is the coating.

• Chicken Breast Tenders – the tenderloin is that little piece that is usually attached to boneless skinless chicken breasts. They’re the perfect size for a chicken tenter recipe!
• Flour + Spices: I add salt, pepper, garlic powder, onion powder, smoked paprika and Italian seasoning to my flour. Want some heat? Add a pinch of cayenne pepper.
• Eggwash
• Panko (or breadcrumbs): I love using Panko breadcrumbs in this recipe. Panko is a Japanese-style breadcrumb that’s a bit lighter and fluffier than a traditional breadcrumb. Coating chicken tenders with panko ensures a crispy crunchy coating, but you can use regular breadcrumbs if you prefer.

How to make Baked Chicken Tenders

Seasoning every layer of your food is the key to success; that is, season as you cook, not just at the end.

• Mix flour with spices in a shallow dish (I use a pie plate).
• Mix egg with spices in a third bowl or dish.
• Mix breadcrumbs with spices in another dish.
• Coat each chicken tender in the flour mixture, then the egg, then the breadcrumbs.
• Place chicken tenders on a wire rack over a cookie sheet. Spray them with nonstick cooking spray then bake in a hot oven, turning them once during cooking. This will keep them super crunchy!

Tip From Dorothy

Expert Tips

• The key to baking chicken tenders and keeping them crispy so they taste fried (but aren’t) is using a rack on your baking sheet. I highly suggest getting a rack for your roasting pan (or a jelly roll pan set that comes with a rack). Baking chicken tenders straight on the cookie sheet will either keep them soggy on one side or ensure that the coating peels off when you flip them. Baking on a rack allows the heat to circulate and create a crunchy coating on all sides.
• My other browning secret for chicken tenders: spray the tenders with nonstick cooking spray when you put them in the oven and then again when you flip them.
• Bake your chicken nuggets at 400°F for about 40 minutes, give or take, depending on thickness. Check doneness with a meat thermometer or instant-read thermometer – they should be 165°F when cooked through.
• Store chicken leftovers in an airtight container in the refrigerator for up to 3 days.
• You can also make these in the air fryer! I also love to reheat leftover chicken tenders in the air fryer to keep them crispy.

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Oven Baked Chicken Tenders Recipe

Chicken Tenders are so good baked in the oven; they’re still crunchy and they’re the perfect easy meal.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 164kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 – 1 ½ pounds chicken breast tenders
• ½ cup all purpose flour
• ¾ teaspoon salt
• ¾ teaspoon pepper
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¾ teaspoon Italian Seasoning
• 1 large egg
• 1 tablespoon water
• Dash of hot sauce
• 1 cup panko breadcrumbs
• ¼ cup grated parmesan cheese

Instructions

• Preheat oven to 400°F. Place a rack on a rimmed baking sheet.
• To remove the tendon from the chicken, use the fork method: Place the tip/edge of the tendon between the tines of a fork. Grip the piece of the tendon between your fingers (using a paper towel) and pull hard. The tendon should pull out of the chicken, keeping the tender in tact.
• Place flour in a shallow dish. Add ¼ teaspoon EACH salt, pepper, garlic powder, onion powder, smoked paprika and Italian seasoning to the flour and stir.
• Place egg, water, and dash of hot sauce in a second shallow dish. Whisk to combine.
• Place panko, parmesan, ½ teaspoon EACH salt, pepper, onion powder, garlic powder, and Italian seasoning and ¼ teaspoon smoked paprika in a third shallow dish and stir to combine.
• Dip each chicken tender in the flour, then in the egg, then in the panko to completely coat. Place on prepared pan.
• Spray the tops with nonstick cooking spray. Bake 20 minutes, then flip the tenders and spray again. Continue baking until they’re cooked through to 165°F (about 15-20 minutes more).
• Serve hot with ranch or bbq sauce or mustard for dipping.

Video

Nutrition

Serving: 1serving | Calories: 164kcal | Carbohydrates: 24g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 658mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Calcium: 109mg | Iron: 1.9mg

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