A sweet and spicy marinade paired with a cool and creamy dip make this grilled chipotle shrimp dish a must for summer entertaining. Everything can be prepared a day in advance, so when your company comes over, all you have to do is fire up the barbecue ... and your appetite.
Read MoreThese mini hash brown quiche cups have it all — egg, bacon, onion, veggies and cheese nestled in a perfectly crisp and golden-brown hash brown crust. They’re bite-sized bundles of breakfast heaven.
Read MoreAlleviate some of your household’s early-morning stress with this choose-your-own-adventure breakfast sammie recipe.
Read MoreThe only thing better than enjoying these sausage and pepper sandwiches hot and fresh is enjoying them as leftovers for a quick meal the next day (and the day after that).
Read MoreGet a double dose of chocolate with this double chocolate hot chocolate recipe that uses chocolate milk as a base and dark chocolate to complement its sweetness. Top with freshly whipped cream and a sprinkle of coarse sea salt for the perfect flavor balance.
Read MoreEnjoy the best of a hearty beef chili and a creamy macaroni and cheese all in one bowl with this easy one pot chili mac n’ cheese recipe.
Read MoreSpend the day with your loved ones taking the time to prepare this pork Wellington recipe from scratch. You’ll sear, sauté, bake and reduce the components to create a delicious main course complete with a creamy port wine sauce.
Read MoreFor those curious about how to make homemade ravioli: Pasta from scratch takes time to make, but it’s oh-so worth it in the end. The whole family will love this homemade three-cheese ravioli.
Read MoreThese oh-so satisfying buttery bites of pearl onions are the perfect addition to any meat-heavy meal spread. This pearl onion recipe comes together in about 10 minutes, and they’re sure to make for an unforgettable side dish.
Read MoreChannel your inner French chef with this slow-braised beef Burgundy stew, also commonly referred to as beef bourguignon. Our beef Burgundy stew recipe is loaded with flavorful red wine, roasted vegetables and plenty of butter.
Read MoreStir up this pot of creamy chicken gnocchi soup that’s so creamy and comforting dinner guests will ask for seconds — or thirds! Top each bowl with buttery breadcrumbs, herb-infused oil and, of course, freshly grated Parmesan cheese.
Read MoreOur braised short ribs have everything you want in a cool-weather dish: deep flavor, warmth and comfort. Pair them with buttery Parmesan mashed potatoes for a meal that warms the soul.
Read MoreThis freezer-friendly chicken and broccoli penne pasta bake is easy to prep ahead on the weekend to have ready to go for a quick weeknight meal.
Read More
Get a double dose of chocolate with this hot chocolate recipe that uses chocolate milk as a base and dark chocolate to complement its sweetness. Top with freshly whipped cream and a sprinkle of coarse sea salt for the perfect flavor balance.
This mashed potato recipe delivers all the classic comfort you love in mashed potatoes — and even more flavor. Made with heavy cream, butter, Parmesan cheese and fresh garlic, they’re so good, you’ll want to eat these buttery Parmesan mashed potatoes by the bowlful.
Read MoreStart to finish: 5 minutes
Impresses: 4
Ingredients
1 ounce freeze-dried strawberries
1 ounce freeze-dried blueberries
1 ounce freeze-dried raspberries
4 cups whole milk
2–4 tablespoons maple syrup, or to taste
1 teaspoon vanilla extract
Pinch sea salt
Fresh berries, to garnish (optional)
Method
Place freeze-dried berries in a high-powered blender and pulse until berries are pulverized and have turned into powder. Set aside. In a large measuring cup or mixing bowl with a pour spout, add milk, maple syrup, vanilla extract and a pinch of salt. Add the pulverized berries and whisk the mixture well to combine. Taste and adjust sweetener as desired. Serve milk immediately with fresh berries to garnish.
Notes:
Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying. Honey, agave or simple syrup can be used in place of maple syrup, if desired.
Start to finish: Active: 1 hour
Impresses: 4 for a main course, 8 as an appetizer
Ingredients
4 poblano peppers, halved and seeded
2 cups cooked brown rice
1 cup sweet corn
½ red onion, diced
1 jalapeño, seeded and diced
1 14-ounce can roasted tomatoes and green chilis
2 teaspoons kosher salt, plus more to taste
2 teaspoons hot sauce, plus more to taste
16 ounces La Vaquita® Queso Oaxaca shredded cheese, divided
La Vaquita Queso Fresco cheese, for serving
Chopped cilantro, for serving
Method
Heat grill to 450 F, making sure there is a large area for indirect cooking. Line a 9-by-13-inch baking tray with foil and spray with baking spray. Arrange poblano peppers, cut side up, on the tray. Set aside.
In a large bowl, combine rice, sweet corn, red onion, jalapeño, roasted tomatoes and chilis, kosher salt, hot sauce and 8 ounces of the La Vaquita Queso Oaxaca shredded cheese. Divide the filling among the peppers and top with remaining shredded cheese. Cover tray with foil and bake on covered grill over indirect heat for 20 minutes. Remove foil from tray, and continue cooking for another 10–15 minutes, or until cheese is melted and bubbly. Remove from grill and sprinkle with La Vaquita Queso Fresco cheese and chopped cilantro before serving.
Alternatively, stuffed peppers can be baked, covered in foil, in the oven at 450 F for 20 minutes; then with the foil removed for another 10–15 minutes before serving.
Start to finish: 15 minutes
Impresses: 4 for a main course, 8 as an appetizer
Ingredients
8 ears of sweet corn
Avocado oil
½ cup La Vaquita® Crema Mexicana (or sour cream)
1/4 cup mayonnaise
1 lime, juiced
1 cup La Vaquita Queso Cotija cheese, grated
1 cup cilantro, chopped
Ancho chili powder, for serving
Lime wedges, for serving
Method
Shuck the corn and brush with avocado oil. Place over high, direct heat on the grill. Cook, rotating often, until corn is tender and charred, about 8 minutes. Remove from grill and set aside. When ready to serve, combine
La Vaquita Crema Mexicana, mayonnaise and lime juice. Dip the grilled corn in the crema mixture, rotating to ensure even coverage, and sprinkle with La Vaquita Queso Cotija cheese, fresh cilantro and ancho chili powder. Serve with lime wedges, if desired.
Start to finish: 5 minutes
Impresses: 4
Ingredients
½ cup smooth peanut butter, plus more for serving
4 cups whole milk
½ cup chocolate syrup
Crushed peanut butter cups, to garnish (optional)
Method
Microwave peanut butter 10–15 seconds, or until melted and smooth. Meanwhile, add milk and chocolate syrup to a large measuring cup or mixing bowl with a pour spout. Add in melted peanut butter. Whisk until smooth. Serve milk immediately in a glass rimmed with more peanut butter and crushed peanut butter cups, as desired.
Notes: Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying.
Start to finish: 5 minutes
Impresses: 4
Ingredients
4 cups whole milk
6 ounces chocolate sandwich cookies, cream filling removed
Method
Add milk and cookies to a high-powered blender and blend on high 10–15 seconds, or until cookies are thoroughly pulverized. Serve immediately with additional sandwich cookies for dipping, if desired.
Notes: Store leftover milk in the refrigerator up to 3 days. Ingredients may settle, so shake well before enjoying.
