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RITA'S
Kitchen
From our kitchen to yours - delicious recipes and culinary adventures
Wonderful recipes featuring delicious Tabatchnick products
Made with our amazing shelf-stable broths
Moroccan Chicken
(Classic Chicken Broth)
Savor this Moroccan Chicken dish from our friend Marion from her YouTube channel MyJewishMommyLife.
Ingredients:
4 tablespoons canola oil
2 1/2 pounds chicken legs and thighs
1 teaspoon Kosher salt, or more to taste
1 pinch Black pepper, or more to taste
1 1/2 cups small diced onion
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon turmeric
2 cups Tabatchnick Glatt Kosher chicken stock, more as needed
1/2 cup green olives, rinsed
2 lemons
2 tablespoons chopped cilantro
Recipe:
Add oil to your dutch oven or braiser and brown the chicken until it's crispy on both sides.
Turn down the heat to medium
add in the onion, garlic, ginger and spices.
Cook for just a few minutes until the onion softens.
Add back in the chicken and pour over the broth.
Cover and simmer for 25 minutes.
Then add in the olives and lemon and cook for another 10 minutes.
Remove the chicken and allow the sauce to cook and thicken for a few more minutes.
Serve the chicken with the sauce and fresh cilantro.
Enjoy!
Savor this Moroccan Chicken dish from our friend Marion from her YouTube channel MyJewishMommyLife.
Ingredients:
4 tablespoons canola oil
2 1/2 pounds chicken legs and thighs
1 teaspoon Kosher salt, or more to taste
1 pinch Black pepper, or more to taste
1 1/2 cups small diced onion
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon turmeric
2 cups Tabatchnick Glatt Kosher chicken stock, more as needed
1/2 cup green olives, rinsed
2 lemons
2 tablespoons chopped cilantro
Recipe:
Add oil to your dutch oven or braiser and brown the chicken until it's crispy on both sides.
Turn down the heat to medium
add in the onion, garlic, ginger and spices.
Cook for just a few minutes until the onion softens.
Add back in the chicken and pour over the broth.
Cover and simmer for 25 minutes.
Then add in the olives and lemon and cook for another 10 minutes.
Remove the chicken and allow the sauce to cook and thicken for a few more minutes.
Serve the chicken with the sauce and fresh cilantro.
Enjoy!
Lemon Herb Roasted Chicken
(Low-Sodium Chicken Broth)
We are sharing a timeless classic that's always a hit at the dinner table: Lemon Herb Roasted Chicken.
This aromatic and succulent dish is a celebration of tender chicken infused with the bright zest of lemon and the aromatic notes of fragrant herbs.
With Lemon Herb Roasted Chicken, you'll experience the art of roasting that brings out the best in this beloved poultry dish.
Ingredients:
1 whole chicken (about 4 pounds)
4 tablespoons unsalted butter, softened
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
Salt and pepper to taste
1 cup of Tabatchnick Low-Sodium chicken broth
1 lemon, sliced
Fresh herbs for garnish (such as parsley or thyme)
Instructions:
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out under cold water and pat it dry with paper towels.
In a small bowl, mix the softened butter, fresh lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, dried sage, salt, and pepper until well combined.
Gently loosen the skin of the chicken by sliding your fingers under the skin near the breast and thighs, being careful not to tear it.
Spread half of the butter mixture under the skin, massaging it evenly over the chicken meat.
Rub the remaining butter mixture all over the outside of the chicken, making sure to coat it evenly.
Place the chicken in a roasting pan or a baking dish, breast side up.
Pour Tabatchnick low-sodium chicken broth into the bottom of the roasting pan.
Scatter lemon slices around the chicken in the pan.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
Baste the chicken with the juices from the pan every 20-30 minutes while roasting.
Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
Garnish the roasted chicken with fresh herbs and lemon slices before serving.
This Lemon Herb Roasted Chicken recipe with Tabatchnick low-sodium chicken broth yields a tender and flavorful chicken with a delightful citrusy and herb-infused taste.
It's perfect for a special dinner or any occasion when you want to enjoy a delicious and wholesome roasted chicken meal.
Enjoy!
We are sharing a timeless classic that's always a hit at the dinner table: Lemon Herb Roasted Chicken.
This aromatic and succulent dish is a celebration of tender chicken infused with the bright zest of lemon and the aromatic notes of fragrant herbs.
With Lemon Herb Roasted Chicken, you'll experience the art of roasting that brings out the best in this beloved poultry dish.
Ingredients:
1 whole chicken (about 4 pounds)
4 tablespoons unsalted butter, softened
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
Salt and pepper to taste
1 cup of Tabatchnick Low-Sodium chicken broth
1 lemon, sliced
Fresh herbs for garnish (such as parsley or thyme)
Instructions:
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out under cold water and pat it dry with paper towels.
In a small bowl, mix the softened butter, fresh lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, dried sage, salt, and pepper until well combined.
Gently loosen the skin of the chicken by sliding your fingers under the skin near the breast and thighs, being careful not to tear it.
Spread half of the butter mixture under the skin, massaging it evenly over the chicken meat.
Rub the remaining butter mixture all over the outside of the chicken, making sure to coat it evenly.
Place the chicken in a roasting pan or a baking dish, breast side up.
Pour Tabatchnick low-sodium chicken broth into the bottom of the roasting pan.
Scatter lemon slices around the chicken in the pan.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
Baste the chicken with the juices from the pan every 20-30 minutes while roasting.
Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
Garnish the roasted chicken with fresh herbs and lemon slices before serving.
This Lemon Herb Roasted Chicken recipe with Tabatchnick low-sodium chicken broth yields a tender and flavorful chicken with a delightful citrusy and herb-infused taste.
It's perfect for a special dinner or any occasion when you want to enjoy a delicious and wholesome roasted chicken meal.
Enjoy!
Beef and Broccoli Stir Fry
(Beef Broth)
We're thrilled to share a mouthwatering recipe that's both flavorful and wholesome: Beef and Broccoli Stir-Fry.
This classic Asian-inspired dish brings together tender beef, crisp broccoli, and a delectable stir-fry sauce that will have your taste buds dancing with joy.
Whether you're looking for a quick weeknight dinner or a delightful crowd-pleaser, our step-by-step guide will help you master the art of this beloved stir-fry.
So, put on your apron, grab your wok, and let's embark on a culinary adventure in Rita's Kitchen!
Ingredients:
1 pound beef sirloin or flank steak, thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons cornstarch
1 cup of Tabatchnick beef broth
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
4 cups broccoli florets
1 red bell pepper, thinly sliced
1 tablespoon sesame oil (optional)
Cooked rice or noodles for serving.
Instructions:
In a bowl, combine the thinly sliced beef with the soy sauce and oyster sauce.
Let it marinate for about 15-20 minutes.
In a separate small bowl, mix the cornstarch with a couple of tablespoons of Tabatchnick beef broth to form a slurry.
Stir until there are no lumps, and then add the rest of the beef broth. Set the mixture aside.
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the minced garlic and grated ginger to the hot oil.
Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the marinated beef to the wok and stir-fry for 2-3 minutes until it's browned and cooked to your desired level of doneness.
Remove the beef from the wok and set it aside.
In the same wok, add a bit more vegetable oil if needed, and then add the broccoli florets and sliced red bell pepper.
Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Pour the Tabatchnick beef broth and cornstarch slurry mixture into the wok.
Stir continuously until the sauce thickens and coats the vegetables, creating a glossy glaze.
If desired, drizzle the sesame oil over the stir-fry for added flavor and aroma.
Return the cooked beef to the wok, and toss everything together until the beef and vegetables are evenly coated with the sauce.
Serve the beef and broccoli stir-fry over cooked rice or noodles.
Enjoy!
We're thrilled to share a mouthwatering recipe that's both flavorful and wholesome: Beef and Broccoli Stir-Fry.
This classic Asian-inspired dish brings together tender beef, crisp broccoli, and a delectable stir-fry sauce that will have your taste buds dancing with joy.
Whether you're looking for a quick weeknight dinner or a delightful crowd-pleaser, our step-by-step guide will help you master the art of this beloved stir-fry.
So, put on your apron, grab your wok, and let's embark on a culinary adventure in Rita's Kitchen!
Ingredients:
1 pound beef sirloin or flank steak, thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons cornstarch
1 cup of Tabatchnick beef broth
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
4 cups broccoli florets
1 red bell pepper, thinly sliced
1 tablespoon sesame oil (optional)
Cooked rice or noodles for serving.
Instructions:
In a bowl, combine the thinly sliced beef with the soy sauce and oyster sauce.
Let it marinate for about 15-20 minutes.
In a separate small bowl, mix the cornstarch with a couple of tablespoons of Tabatchnick beef broth to form a slurry.
Stir until there are no lumps, and then add the rest of the beef broth. Set the mixture aside.
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the minced garlic and grated ginger to the hot oil.
Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the marinated beef to the wok and stir-fry for 2-3 minutes until it's browned and cooked to your desired level of doneness.
Remove the beef from the wok and set it aside.
In the same wok, add a bit more vegetable oil if needed, and then add the broccoli florets and sliced red bell pepper.
Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Pour the Tabatchnick beef broth and cornstarch slurry mixture into the wok.
Stir continuously until the sauce thickens and coats the vegetables, creating a glossy glaze.
If desired, drizzle the sesame oil over the stir-fry for added flavor and aroma.
Return the cooked beef to the wok, and toss everything together until the beef and vegetables are evenly coated with the sauce.
Serve the beef and broccoli stir-fry over cooked rice or noodles.
Enjoy!
Whole Turkey
(Organic Chicken Broth)
In partnership with MyJewishMommyLife on Youtube.
This recipe makes the juiciest turkey you will ever eat.
Cooking the turkey in an oven bag creates a sealed, steamy environment that locks in moisture and flavor.
The bag helps to baste the turkey as it cooks, resulting in a tender, juicy bird. Additionally, the flavors from the herbs and any added vegetables infuse into the meat, enhancing its overall taste. This method is known for producing succulent and flavorful turkey while minimizing the chances of it drying out.
Ingredients:
2 tablespoons of flour
some chopped celery and onion
1 Whole Turkey
Seasonal herbs and salt and pepper to taste
1 to 1.5 cups of Tabatchnick low-sodium Organic Chicken broth
Instructions:
In a roasting bag add 2 tablespoons of flour and some chopped celery and onion.
Add in your turkey and season with seasonal herbs salt and pepper.
Add in 1 to 1.5 cups of Tabatchnick low-sodium Organic Chicken broth.
Roast in a roasting pan at 375F for about 3 hours depending on the size of your turkey.
The bag helps the turkey cook faster and stay juicier.
Take out the Turkey, carve, and enjoy!
Made in collaboration with @MyJewishMommyLife on YouTube
https://www.youtube.com/watch?v=maHxauUC3EA
In partnership with MyJewishMommyLife on Youtube.
This recipe makes the juiciest turkey you will ever eat.
Cooking the turkey in an oven bag creates a sealed, steamy environment that locks in moisture and flavor.
The bag helps to baste the turkey as it cooks, resulting in a tender, juicy bird. Additionally, the flavors from the herbs and any added vegetables infuse into the meat, enhancing its overall taste. This method is known for producing succulent and flavorful turkey while minimizing the chances of it drying out.
Ingredients:
2 tablespoons of flour
some chopped celery and onion
1 Whole Turkey
Seasonal herbs and salt and pepper to taste
1 to 1.5 cups of Tabatchnick low-sodium Organic Chicken broth
Instructions:
In a roasting bag add 2 tablespoons of flour and some chopped celery and onion.
Add in your turkey and season with seasonal herbs salt and pepper.
Add in 1 to 1.5 cups of Tabatchnick low-sodium Organic Chicken broth.
Roast in a roasting pan at 375F for about 3 hours depending on the size of your turkey.
The bag helps the turkey cook faster and stay juicier.
Take out the Turkey, carve, and enjoy!
Made in collaboration with @MyJewishMommyLife on YouTube
https://www.youtube.com/watch?v=maHxauUC3EA
Chicken Noodle Soup
(Classic Chicken Broth)
Today, we have a classic and heartwarming recipe to share with you: Chicken Noodle Soup.
This beloved dish holds a special place in our hearts and homes, with its nourishing broth, tender chicken, and comforting noodles.
Join us as we take you through the steps to create a bowl of homemade goodness that will warm your soul and satisfy your taste buds.
So, let's put on our aprons and gather around the stove to savor the flavors of this timeless favorite in Rita's Kitchen!
Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups Tabatchnick chicken broth
1 cup cooked chicken, shredded
1/2 cup uncooked egg noodles
1/4 cup chopped fresh parsley
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, celery, thyme, salt, and pepper.
Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Add the Tabatchnick chicken broth and bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Stir in the chicken and egg noodles.
Cook until the noodles are tender, about 5 minutes.
Stir in the parsley and serve hot.
Today, we have a classic and heartwarming recipe to share with you: Chicken Noodle Soup.
This beloved dish holds a special place in our hearts and homes, with its nourishing broth, tender chicken, and comforting noodles.
Join us as we take you through the steps to create a bowl of homemade goodness that will warm your soul and satisfy your taste buds.
So, let's put on our aprons and gather around the stove to savor the flavors of this timeless favorite in Rita's Kitchen!
Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups Tabatchnick chicken broth
1 cup cooked chicken, shredded
1/2 cup uncooked egg noodles
1/4 cup chopped fresh parsley
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, celery, thyme, salt, and pepper.
Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Add the Tabatchnick chicken broth and bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Stir in the chicken and egg noodles.
Cook until the noodles are tender, about 5 minutes.
Stir in the parsley and serve hot.
Chicken & Mushroom Risotto
(Organic Chicken Broth)
Welcome to where culinary delights await at every turn!
Today, we're thrilled to share a recipe that epitomizes comfort and indulgence: Chicken and Mushroom Risotto.
This creamy and flavorful dish is a true crowd-pleaser, and it's made even more delightful with the use of our low-sodium Tabatchnick chicken broth. As you embark on this culinary journey, you'll be captivated by the creamy risotto, tender chicken, and earthy mushrooms that come together in perfect harmony.
Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into small bite-sized pieces
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice (risotto rice)
1/2 cup dry white wine (optional)
4 cups of Tabatchnick low-sodium chicken broth
1 cup sliced mushrooms (button or cremini)
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
In a large skillet or a wide saucepan, heat the olive oil over medium-high heat.
Add the chopped onion and minced garlic to the skillet.
Sauté until the onion becomes translucent and the garlic is fragrant.
Add the bite-sized chicken pieces to the skillet and cook until they are lightly browned and cooked through. Season with salt and pepper to taste.
Stir in the Arborio rice, coating it with the oil and chicken juices.
Cook for about 1-2 minutes, allowing the rice to lightly toast.
If using, pour in the dry white wine and let it simmer until mostly absorbed by the rice.
Begin adding Tabatchnick low-sodium chicken broth, one cup at a time, stirring continuously. Allow the rice to absorb most of the broth before adding more.
Keep stirring and adding broth until the rice becomes creamy and cooked al dente. This should take around 18-20 minutes.
In the last few minutes of cooking, add the sliced mushrooms to the risotto and continue stirring.
Once the rice is cooked and the consistency is creamy, stir in the grated Parmesan cheese and unsalted butter until well combined.
Taste and adjust seasoning with salt and pepper if needed.
Remove the skillet from heat and let the risotto rest for a minute or two before serving.
Garnish with chopped fresh parsley before serving to add a pop of color and freshness.
Thank you for joining us on this flavorful journey, and we look forward to embarking on more culinary adventures together in Rita's Kitchen!
Until then, may your meals be filled with love, laughter, and the comforting embrace of delicious food. Happy cooking!
Welcome to where culinary delights await at every turn!
Today, we're thrilled to share a recipe that epitomizes comfort and indulgence: Chicken and Mushroom Risotto.
This creamy and flavorful dish is a true crowd-pleaser, and it's made even more delightful with the use of our low-sodium Tabatchnick chicken broth. As you embark on this culinary journey, you'll be captivated by the creamy risotto, tender chicken, and earthy mushrooms that come together in perfect harmony.
Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into small bite-sized pieces
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice (risotto rice)
1/2 cup dry white wine (optional)
4 cups of Tabatchnick low-sodium chicken broth
1 cup sliced mushrooms (button or cremini)
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
In a large skillet or a wide saucepan, heat the olive oil over medium-high heat.
Add the chopped onion and minced garlic to the skillet.
Sauté until the onion becomes translucent and the garlic is fragrant.
Add the bite-sized chicken pieces to the skillet and cook until they are lightly browned and cooked through. Season with salt and pepper to taste.
Stir in the Arborio rice, coating it with the oil and chicken juices.
Cook for about 1-2 minutes, allowing the rice to lightly toast.
If using, pour in the dry white wine and let it simmer until mostly absorbed by the rice.
Begin adding Tabatchnick low-sodium chicken broth, one cup at a time, stirring continuously. Allow the rice to absorb most of the broth before adding more.
Keep stirring and adding broth until the rice becomes creamy and cooked al dente. This should take around 18-20 minutes.
In the last few minutes of cooking, add the sliced mushrooms to the risotto and continue stirring.
Once the rice is cooked and the consistency is creamy, stir in the grated Parmesan cheese and unsalted butter until well combined.
Taste and adjust seasoning with salt and pepper if needed.
Remove the skillet from heat and let the risotto rest for a minute or two before serving.
Garnish with chopped fresh parsley before serving to add a pop of color and freshness.
Thank you for joining us on this flavorful journey, and we look forward to embarking on more culinary adventures together in Rita's Kitchen!
Until then, may your meals be filled with love, laughter, and the comforting embrace of delicious food. Happy cooking!
Beef and Vegetable Stew
(Beef Broth)
This hearty dish, simmered in rich beef broth, is the epitome of comfort food and perfect for those cozy nights in.
Whether you're a seasoned chef or a culinary novice, our simple and flavorful recipe will guide you through creating a soul-warming stew that will warm your heart and satisfy your cravings.
So, let's gather our ingredients and let the enticing aromas fill your Kitchen as we embark on a culinary journey together!
Ingredients:
1 pound stewing beef, cut into bite-sized pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
3 cups of Tabatchnick beef broth
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 cup frozen peas
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
In a large bowl, season the stewing beef with salt and pepper.
Then, toss the beef in flour until all pieces are lightly coated.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the coated beef and brown it on all sides.
Work in batches if necessary to avoid overcrowding the pot.
Once the beef is browned, remove it from the pot and set it aside.
In the same pot, add the chopped onions and garlic.
Sauté them until the onions become translucent and the garlic is fragrant.
Return the browned beef to the pot, along with any juices that might have accumulated.
Pour in the Tabatchnick beef broth and stir to deglaze the pot, scraping up any browned bits from the bottom. This will add extra flavor to the stew.
Add the diced potatoes, carrots, and celery to the pot.
Stir everything together.
Drop in the bay leaf and sprinkle in the dried thyme.
Season with additional salt and pepper to taste.
Bring the stew to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours, or until the beef and vegetables are tender.
In the last 10 minutes of cooking, add the frozen peas to the pot and stir them in. This will ensure they cook through but don't become mushy.
Once the stew is ready, remove the bay leaf before serving.
Ladle the hot Beef and Vegetable Stew into bowls and enjoy a comforting and nourishing meal.
Feel free to customize this recipe by adding other vegetables you love or herbs and spices to suit your taste preferences.
Serve the stew with some crusty bread for a complete meal.
Enjoy!
This hearty dish, simmered in rich beef broth, is the epitome of comfort food and perfect for those cozy nights in.
Whether you're a seasoned chef or a culinary novice, our simple and flavorful recipe will guide you through creating a soul-warming stew that will warm your heart and satisfy your cravings.
So, let's gather our ingredients and let the enticing aromas fill your Kitchen as we embark on a culinary journey together!
Ingredients:
1 pound stewing beef, cut into bite-sized pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
3 cups of Tabatchnick beef broth
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 cup frozen peas
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
In a large bowl, season the stewing beef with salt and pepper.
Then, toss the beef in flour until all pieces are lightly coated.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the coated beef and brown it on all sides.
Work in batches if necessary to avoid overcrowding the pot.
Once the beef is browned, remove it from the pot and set it aside.
In the same pot, add the chopped onions and garlic.
Sauté them until the onions become translucent and the garlic is fragrant.
Return the browned beef to the pot, along with any juices that might have accumulated.
Pour in the Tabatchnick beef broth and stir to deglaze the pot, scraping up any browned bits from the bottom. This will add extra flavor to the stew.
Add the diced potatoes, carrots, and celery to the pot.
Stir everything together.
Drop in the bay leaf and sprinkle in the dried thyme.
Season with additional salt and pepper to taste.
Bring the stew to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours, or until the beef and vegetables are tender.
In the last 10 minutes of cooking, add the frozen peas to the pot and stir them in. This will ensure they cook through but don't become mushy.
Once the stew is ready, remove the bay leaf before serving.
Ladle the hot Beef and Vegetable Stew into bowls and enjoy a comforting and nourishing meal.
Feel free to customize this recipe by adding other vegetables you love or herbs and spices to suit your taste preferences.
Serve the stew with some crusty bread for a complete meal.
Enjoy!
Brisket
(Beef Broth)
In partnership with MyJewishMommyLife on Youtube
We at Tabatchnick are delighted to share a beloved recipe that holds a special place in our hearts, made even more delightful with the collaboration of the incredible Marion Haberman of MyJewishMommyLife YouTube channel: Brisket.
This tender and flavorful dish is a celebration of time-honored flavors and the joy of slow-cooked goodness.
In this special partnership, we've crafted a mouthwatering brisket recipe that marries the richness of Tabatchnick beef broth with a blend of aromatic spices and a tangy sauce.
With MyJewishMommyLife, we bring you a heartwarming experience that is both comforting and satisfying.
Ingredients:
Brisket - 3 to 4 lbs.
Rub:
1 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper
Sauce:
1/2 cup Tabatchnick beef broth
1/2 cup apple cider vinegar
11/2 cups ketchup + bbq sauce (I like 3/4 cup each)
1/2 cup brown sugar
2 tsp EACH black, onion powder, mustard powder
1 tbsp Worcestershire sauce
Prepare yourself for a tantalizing blend of brown sugar, paprika powder, garlic powder, cumin, mustard, salt, and black pepper to create the perfect rub.
As the brisket rests, the flavors meld together, waiting to infuse the meat with their deliciousness.
Next, the slow cooker becomes the stage for this culinary delight. With the sauce consisting of Tabatchnick beef broth, apple cider vinegar, ketchup, BBQ sauce, brown sugar, black and onion powder, mustard powder, and a dash of Worcestershire sauce, the brisket is enveloped in a symphony of flavors.
As you allow the slow cooker to work its magic over the course of 8-10 hours, anticipation builds for the tender and succulent brisket that awaits.
Once cooked to perfection, a simple simmer brings the sauce and meat together, creating a harmony of taste and texture.
We extend our heartfelt gratitude to MyJewishMommyLife for her invaluable contribution to this cherished recipe.
Together, let's savor the rich heritage and warmth of a wonderful brisket. From our kitchen to yours, enjoy the delightful journey of cooking and sharing this traditional delight with your loved ones.
Happy cooking!
Click the link below to watch MyJewishMommyLife's episode on YouTube making this brisket recipe.
In partnership with MyJewishMommyLife on Youtube
We at Tabatchnick are delighted to share a beloved recipe that holds a special place in our hearts, made even more delightful with the collaboration of the incredible Marion Haberman of MyJewishMommyLife YouTube channel: Brisket.
This tender and flavorful dish is a celebration of time-honored flavors and the joy of slow-cooked goodness.
In this special partnership, we've crafted a mouthwatering brisket recipe that marries the richness of Tabatchnick beef broth with a blend of aromatic spices and a tangy sauce.
With MyJewishMommyLife, we bring you a heartwarming experience that is both comforting and satisfying.
Ingredients:
Brisket - 3 to 4 lbs.
Rub:
1 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper
Sauce:
1/2 cup Tabatchnick beef broth
1/2 cup apple cider vinegar
11/2 cups ketchup + bbq sauce (I like 3/4 cup each)
1/2 cup brown sugar
2 tsp EACH black, onion powder, mustard powder
1 tbsp Worcestershire sauce
Prepare yourself for a tantalizing blend of brown sugar, paprika powder, garlic powder, cumin, mustard, salt, and black pepper to create the perfect rub.
As the brisket rests, the flavors meld together, waiting to infuse the meat with their deliciousness.
Next, the slow cooker becomes the stage for this culinary delight. With the sauce consisting of Tabatchnick beef broth, apple cider vinegar, ketchup, BBQ sauce, brown sugar, black and onion powder, mustard powder, and a dash of Worcestershire sauce, the brisket is enveloped in a symphony of flavors.
As you allow the slow cooker to work its magic over the course of 8-10 hours, anticipation builds for the tender and succulent brisket that awaits.
Once cooked to perfection, a simple simmer brings the sauce and meat together, creating a harmony of taste and texture.
We extend our heartfelt gratitude to MyJewishMommyLife for her invaluable contribution to this cherished recipe.
Together, let's savor the rich heritage and warmth of a wonderful brisket. From our kitchen to yours, enjoy the delightful journey of cooking and sharing this traditional delight with your loved ones.
Happy cooking!
Click the link below to watch MyJewishMommyLife's episode on YouTube making this brisket recipe.
Quinoa Pilaf
(Vegetable Broth)
We're thrilled to unveil a delightful and nutritious recipe that will surely tantalize your taste buds: Quinoa Pilaf.
This versatile grain, packed with protein and essential nutrients, takes center stage in our kitchen as we explore the endless possibilities of creating a flavorful and comforting pilaf.
With Quinoa Pilaf, you'll experience the nutty goodness of quinoa blended with an array of aromatic herbs and savory vegetables. So, grab your pot, fluff up some quinoa, and let's embark on a culinary adventure filled with nourishment and flavor.
Ingredients:
1 cup quinoa
2 cups Tabatchnick vegetable or chicken broth
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Optional additions: chopped bell peppers, diced tomatoes, cooked chickpeas, chopped herbs
Instructions:
Rinse the quinoa under cold water to remove any bitterness.
In a saucepan, bring the Tabatchnick vegetable or chicken broth to a boil.
Add the rinsed quinoa and reduce the heat to low.
Cover and simmer for about 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
While the quinoa is cooking, heat the olive oil in a separate skillet over medium heat.
Add the chopped onion and cook until it becomes translucent.
Stir in the minced garlic, ground cumin, and paprika.
We hope you've enjoyed savoring this delectable dish as much as we've enjoyed sharing it with you. Thank you for joining us in this culinary adventure, and until next time, may your meals be filled with love, creativity, and the goodness of Quinoa Pilaf. Happy cooking!
We're thrilled to unveil a delightful and nutritious recipe that will surely tantalize your taste buds: Quinoa Pilaf.
This versatile grain, packed with protein and essential nutrients, takes center stage in our kitchen as we explore the endless possibilities of creating a flavorful and comforting pilaf.
With Quinoa Pilaf, you'll experience the nutty goodness of quinoa blended with an array of aromatic herbs and savory vegetables. So, grab your pot, fluff up some quinoa, and let's embark on a culinary adventure filled with nourishment and flavor.
Ingredients:
1 cup quinoa
2 cups Tabatchnick vegetable or chicken broth
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Optional additions: chopped bell peppers, diced tomatoes, cooked chickpeas, chopped herbs
Instructions:
Rinse the quinoa under cold water to remove any bitterness.
In a saucepan, bring the Tabatchnick vegetable or chicken broth to a boil.
Add the rinsed quinoa and reduce the heat to low.
Cover and simmer for about 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
While the quinoa is cooking, heat the olive oil in a separate skillet over medium heat.
Add the chopped onion and cook until it becomes translucent.
Stir in the minced garlic, ground cumin, and paprika.
We hope you've enjoyed savoring this delectable dish as much as we've enjoyed sharing it with you. Thank you for joining us in this culinary adventure, and until next time, may your meals be filled with love, creativity, and the goodness of Quinoa Pilaf. Happy cooking!
Braised Chicken
(Classic Chicken Broth)
We are thrilled to share a delightful and succulent dish: Braised Chicken. This cooking technique infuses the chicken with tender, rich flavors, making it a perfect choice for a comforting and impressive meal. Let’s walk through the art of braising chicken to perfection. So, put on your apron, grab your ingredients, and let's unlock the full potential of this meal! Get ready to savor the deliciousness that awaits as we embark on a flavorful journey together!
Ingredients:
4 chicken thighs (bone-in, skin-on)
2 cups Tabatchnick chicken broth
1 onion, sliced
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Preheat the oven to 350°F (175°C).
Season the chicken thighs with salt and pepper.
In a large ovenproof skillet or Dutch oven, heat some oil over medium-high heat.
Brown the chicken thighs on both sides until golden brown.
Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the Tabatchnick chicken broth, soy sauce, honey, and dried thyme to the skillet. Stir to combine.
Return the chicken thighs to the skillet, cover, and transfer it to the preheated oven.
Braise the chicken in the oven for about 45-50 minutes until the meat is tender and cooked through.
Serve the braised chicken hot, spooning some of the flavorful Tabatchnick broth over the top. Garnish with fresh parsley if desired.
Enjoy!
We are thrilled to share a delightful and succulent dish: Braised Chicken. This cooking technique infuses the chicken with tender, rich flavors, making it a perfect choice for a comforting and impressive meal. Let’s walk through the art of braising chicken to perfection. So, put on your apron, grab your ingredients, and let's unlock the full potential of this meal! Get ready to savor the deliciousness that awaits as we embark on a flavorful journey together!
Ingredients:
4 chicken thighs (bone-in, skin-on)
2 cups Tabatchnick chicken broth
1 onion, sliced
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Preheat the oven to 350°F (175°C).
Season the chicken thighs with salt and pepper.
In a large ovenproof skillet or Dutch oven, heat some oil over medium-high heat.
Brown the chicken thighs on both sides until golden brown.
Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the Tabatchnick chicken broth, soy sauce, honey, and dried thyme to the skillet. Stir to combine.
Return the chicken thighs to the skillet, cover, and transfer it to the preheated oven.
Braise the chicken in the oven for about 45-50 minutes until the meat is tender and cooked through.
Serve the braised chicken hot, spooning some of the flavorful Tabatchnick broth over the top. Garnish with fresh parsley if desired.
Enjoy!
Risotto
(Classic Chicken or Vegetable Broth)
Today, we're diving into the world of Italian cuisine with a luscious and creamy classic: Risotto. With its velvety texture, rich flavors, and endless possibilities, risotto has earned its place as a beloved comfort food. Join us on this journey as we share our delectable variation to create the perfect bowl of indulgence. So, let's grab our ingredients and get ready to stir up some culinary magic in Rita's Kitchen!
Ingredients:
4 cups Tabatchnick vegetable or Chicken Broth
2 tablespoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
½ cup dry white wine
½ cup grated Parmesan cheese
Salt and pepper to taste
Optional toppings: sautéed mushrooms, cooked shrimp, roasted vegetables
Instructions:
In a saucepan, heat the Tabatchnick broth over medium heat and keep it warm.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Add the Arborio rice to the skillet and stir it for about 2 minutes until it is well coated with the oil and slightly toasted.
Pour in the white wine and cook, stirring constantly, until it is absorbed by the rice.
Begin adding the warm Tabatchnick broth to the skillet, one ladle at a time, stirring continuously.
Wait until each addition of Tabatchnick broth is absorbed before adding more.
Continue adding Tabatchnick broth and stirring for about 20-25 minutes until the rice is creamy and tender.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve the risotto hot, and you can top it with sautéed mushrooms, cooked shrimp, or roasted vegetables for added flavor and texture.
Enjoy!
Today, we're diving into the world of Italian cuisine with a luscious and creamy classic: Risotto. With its velvety texture, rich flavors, and endless possibilities, risotto has earned its place as a beloved comfort food. Join us on this journey as we share our delectable variation to create the perfect bowl of indulgence. So, let's grab our ingredients and get ready to stir up some culinary magic in Rita's Kitchen!
Ingredients:
4 cups Tabatchnick vegetable or Chicken Broth
2 tablespoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
½ cup dry white wine
½ cup grated Parmesan cheese
Salt and pepper to taste
Optional toppings: sautéed mushrooms, cooked shrimp, roasted vegetables
Instructions:
In a saucepan, heat the Tabatchnick broth over medium heat and keep it warm.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Add the Arborio rice to the skillet and stir it for about 2 minutes until it is well coated with the oil and slightly toasted.
Pour in the white wine and cook, stirring constantly, until it is absorbed by the rice.
Begin adding the warm Tabatchnick broth to the skillet, one ladle at a time, stirring continuously.
Wait until each addition of Tabatchnick broth is absorbed before adding more.
Continue adding Tabatchnick broth and stirring for about 20-25 minutes until the rice is creamy and tender.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve the risotto hot, and you can top it with sautéed mushrooms, cooked shrimp, or roasted vegetables for added flavor and texture.
Enjoy!
Sesame Ginger Salmon
(Low-Sodium Chicken Broth)
We are excited to share a sensational recipe that's sure to make your taste buds dance with joy: Sesame Ginger Glazed Salmon. This delightful dish boasts a perfect balance of savory sesame and zesty ginger, elevating the succulent salmon to a whole new level of deliciousness. With Sesame Ginger Glazed Salmon, you'll experience the magic of combining simple yet bold flavors to create a culinary masterpiece that's both wholesome and exquisite!
Ingredients:
4 salmon filets (about 6 ounces each)
2 tablespoons Tabatchnick low-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame seeds (optional, for garnish)
Sliced green onions (optional, for garnish)
Instructions:
Preheat your oven to 375°F (190°C).
In a bowl, whisk together the Tabatchnick low-sodium chicken broth, soy sauce, honey, sesame oil, grated fresh ginger, and minced garlic to make the glaze.
Place the salmon filets in a baking dish, skin-side down.
Pour the glaze over the salmon filets, ensuring they are evenly coated.
Cover the baking dish with foil and let the salmon marinate in the glaze for about 15-20 minutes.
After marinating, remove the foil and bake the salmon in the preheated oven for about 15-18 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, you can transfer the remaining glaze to a small saucepan and simmer it over low heat until it thickens slightly. This will be used as a sauce to drizzle over the cooked salmon later.
Once the salmon is done, remove it from the oven and let it rest for a minute or two.
Drizzle the thickened glaze sauce over the cooked salmon filets.
Garnish the Sesame Ginger Glazed Salmon with sesame seeds and sliced green onions, if desired.
Serve the Sesame Ginger Glazed Salmon with steamed vegetables and rice or quinoa for a wholesome and delicious meal. Tabatchnick low-sodium chicken broth helps create a savory and flavorful glaze that perfectly complements the richness of the salmon. Enjoy this dish as a delightful and healthy dinner option!
Enjoy!
We are excited to share a sensational recipe that's sure to make your taste buds dance with joy: Sesame Ginger Glazed Salmon. This delightful dish boasts a perfect balance of savory sesame and zesty ginger, elevating the succulent salmon to a whole new level of deliciousness. With Sesame Ginger Glazed Salmon, you'll experience the magic of combining simple yet bold flavors to create a culinary masterpiece that's both wholesome and exquisite!
Ingredients:
4 salmon filets (about 6 ounces each)
2 tablespoons Tabatchnick low-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame seeds (optional, for garnish)
Sliced green onions (optional, for garnish)
Instructions:
Preheat your oven to 375°F (190°C).
In a bowl, whisk together the Tabatchnick low-sodium chicken broth, soy sauce, honey, sesame oil, grated fresh ginger, and minced garlic to make the glaze.
Place the salmon filets in a baking dish, skin-side down.
Pour the glaze over the salmon filets, ensuring they are evenly coated.
Cover the baking dish with foil and let the salmon marinate in the glaze for about 15-20 minutes.
After marinating, remove the foil and bake the salmon in the preheated oven for about 15-18 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, you can transfer the remaining glaze to a small saucepan and simmer it over low heat until it thickens slightly. This will be used as a sauce to drizzle over the cooked salmon later.
Once the salmon is done, remove it from the oven and let it rest for a minute or two.
Drizzle the thickened glaze sauce over the cooked salmon filets.
Garnish the Sesame Ginger Glazed Salmon with sesame seeds and sliced green onions, if desired.
Serve the Sesame Ginger Glazed Salmon with steamed vegetables and rice or quinoa for a wholesome and delicious meal. Tabatchnick low-sodium chicken broth helps create a savory and flavorful glaze that perfectly complements the richness of the salmon. Enjoy this dish as a delightful and healthy dinner option!
Enjoy!
Asian Stir Fry
(Vegetable Broth)
In partnership with MyJewishMommyLife on Youtube
Welcome to Rita's Kitchen, where culinary delights and creative partnerships come to life!
We are extremely excited to bring you an inspired recipe in collaboration with the wonderful Marion Haberman of MyJewishMommyLife YouTube channel: Asian Noodle Stir Fry.
This flavorful dish combines tender tofu marinated in Tabatchnick Vegetable broth, accompanied by scrumptious Asian noodles, crisp snap peas, chopped carrots, and a delightful sprinkle of peanuts for that extra crunch.
In this special collaboration, we've infused our recipe with the goodness of Tabatchnick Vegetable Broth to enhance the flavors and elevate the overall taste of the stir fry. The sauce, a delightful blend of Tabatchnick Vegetable Broth, soy sauce, and peanut butter, adds a harmonious balance to each delectable bite.
Whether you're a fan of Stir Fry Asian cuisine or simply looking to explore new culinary adventures, our step-by-step guide, crafted in partnership with MyJewishMommyLife, will lead you through creating a stir fry that's both enticing and nourishing.
So, let's celebrate the magic of partnership and embark on this flavorful journey together. Don your apron, grab your wok, and get ready to savor the deliciousness of Asian Noodle Stir. We extend our heartfelt gratitude to MyJewishMommyLife for joining us on this culinary exploration. Together, let's revel in the joy of cooking and enjoy this delightful dish to the fullest. Happy cooking!
Ingredients:
1 package extra firm tofu (marinated in Tabatchnick Vegetable broth)
8 ounces Asian noodles
1 cup snap peas
1/2 cup chopped carrots
1/4 cup peanuts
Sauce
1 cup Tabatchnick Vegetable Broth
2-3 tablespoons soy sauce
1 teaspoon peanut butter
Stir together sauce, stir fry the tofu until crisp, add vegetables and cooked noodles.
Cook until veggies just start to soften (2-3 minutes).
Add sauce, cover and cook for two more minutes.
Enjoy!
Click the link below to watch MyJewishMommyLife's episode on YouTube making this Asian Stir Fry recipe.
In partnership with MyJewishMommyLife on Youtube
Welcome to Rita's Kitchen, where culinary delights and creative partnerships come to life!
We are extremely excited to bring you an inspired recipe in collaboration with the wonderful Marion Haberman of MyJewishMommyLife YouTube channel: Asian Noodle Stir Fry.
This flavorful dish combines tender tofu marinated in Tabatchnick Vegetable broth, accompanied by scrumptious Asian noodles, crisp snap peas, chopped carrots, and a delightful sprinkle of peanuts for that extra crunch.
In this special collaboration, we've infused our recipe with the goodness of Tabatchnick Vegetable Broth to enhance the flavors and elevate the overall taste of the stir fry. The sauce, a delightful blend of Tabatchnick Vegetable Broth, soy sauce, and peanut butter, adds a harmonious balance to each delectable bite.
Whether you're a fan of Stir Fry Asian cuisine or simply looking to explore new culinary adventures, our step-by-step guide, crafted in partnership with MyJewishMommyLife, will lead you through creating a stir fry that's both enticing and nourishing.
So, let's celebrate the magic of partnership and embark on this flavorful journey together. Don your apron, grab your wok, and get ready to savor the deliciousness of Asian Noodle Stir. We extend our heartfelt gratitude to MyJewishMommyLife for joining us on this culinary exploration. Together, let's revel in the joy of cooking and enjoy this delightful dish to the fullest. Happy cooking!
Ingredients:
1 package extra firm tofu (marinated in Tabatchnick Vegetable broth)
8 ounces Asian noodles
1 cup snap peas
1/2 cup chopped carrots
1/4 cup peanuts
Sauce
1 cup Tabatchnick Vegetable Broth
2-3 tablespoons soy sauce
1 teaspoon peanut butter
Stir together sauce, stir fry the tofu until crisp, add vegetables and cooked noodles.
Cook until veggies just start to soften (2-3 minutes).
Add sauce, cover and cook for two more minutes.
Enjoy!
Click the link below to watch MyJewishMommyLife's episode on YouTube making this Asian Stir Fry recipe.
Recipes made with our wonderful frozen products
Hearty Chili Mac and Cheese
(Vegetarian Chili)
Welcome back to Rita's Kitchen!
Today, we have an exciting and easy-to-make recipe that transforms our Organic Veg Chili Frozen Soup into a hearty, comforting Chili Mac and Cheese.
Perfect for a quick weeknight dinner or a cozy weekend meal, this dish is a crowd-pleaser that's sure to become a family favorite.
Ingredients:
1 pack of Tabatchnick Organic Veg Chili Frozen Soup
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh cilantro (optional)
1/2 cup diced tomatoes (optional)
1/2 cup black beans, drained and rinsed (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil
Instructions:
1. Prepare the Pasta:
o Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
2. Heat the Organic Veg Chili Soup:
o In a large saucepan, heat the Organic Veg Chili Frozen Soup over medium heat until fully thawed and warmed through. Stir occasionally to ensure even heating.
3. Combine Pasta and Soup:
o Once the soup is heated, add the cooked macaroni to the saucepan. Stir to combine.
4. Add Cheeses and Cream:
o Reduce the heat to low. Add the shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, and sour cream to the saucepan. Stir continuously until the cheeses are fully melted and the mixture is creamy.
5. Seasoning:
o Add garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to incorporate the spices. Taste and adjust seasoning as needed.
6. Optional Add-ins:
o For extra texture and flavor, add diced tomatoes and black beans to the pot. Stir to combine and heat through.
7. Serve:
o Transfer the Chili Mac and Cheese to serving bowls. Garnish with chopped fresh cilantro if desired.
8. Enjoy:
o Serve immediately and enjoy your hearty, cheesy, and flavorful Chili Mac and Cheese!
Tips:
For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave.
This recipe is a fantastic way to elevate a simple pack of Organic Veg Chili Frozen Soup into a delicious and satisfying hearty meal.
The combination of cheesy macaroni and hearty chili makes for a perfect comfort food dish.
Give it a try and let us know how it turns out in the comments below!
Happy cooking!
Welcome back to Rita's Kitchen!
Today, we have an exciting and easy-to-make recipe that transforms our Organic Veg Chili Frozen Soup into a hearty, comforting Chili Mac and Cheese.
Perfect for a quick weeknight dinner or a cozy weekend meal, this dish is a crowd-pleaser that's sure to become a family favorite.
Ingredients:
1 pack of Tabatchnick Organic Veg Chili Frozen Soup
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh cilantro (optional)
1/2 cup diced tomatoes (optional)
1/2 cup black beans, drained and rinsed (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil
Instructions:
1. Prepare the Pasta:
o Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
2. Heat the Organic Veg Chili Soup:
o In a large saucepan, heat the Organic Veg Chili Frozen Soup over medium heat until fully thawed and warmed through. Stir occasionally to ensure even heating.
3. Combine Pasta and Soup:
o Once the soup is heated, add the cooked macaroni to the saucepan. Stir to combine.
4. Add Cheeses and Cream:
o Reduce the heat to low. Add the shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, and sour cream to the saucepan. Stir continuously until the cheeses are fully melted and the mixture is creamy.
5. Seasoning:
o Add garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to incorporate the spices. Taste and adjust seasoning as needed.
6. Optional Add-ins:
o For extra texture and flavor, add diced tomatoes and black beans to the pot. Stir to combine and heat through.
7. Serve:
o Transfer the Chili Mac and Cheese to serving bowls. Garnish with chopped fresh cilantro if desired.
8. Enjoy:
o Serve immediately and enjoy your hearty, cheesy, and flavorful Chili Mac and Cheese!
Tips:
For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave.
This recipe is a fantastic way to elevate a simple pack of Organic Veg Chili Frozen Soup into a delicious and satisfying hearty meal.
The combination of cheesy macaroni and hearty chili makes for a perfect comfort food dish.
Give it a try and let us know how it turns out in the comments below!
Happy cooking!
Loaded Chili Cheese Dogs
(Vegetarian Chili)
Welcome back to Rita's Kitchen.
Today, we're transforming a classic favorite into something extraordinary with our Organic Veg Chili. Get ready for Loaded Chili Cheese Dogs that are perfect for a summer cookout, game day, or any time you crave a hearty and delicious meal.
Let's dive in!
Ingredients:
1 pack of Organic Veg Chili
6 high-quality hot dogs
6 hot dog buns
1 cup shredded cheddar cheese
1/2 cup diced onions
1/2 cup diced
1/4 cup pickled jalapeños (optional)
1/4 cup sour cream (optional)
2 tbsp chopped fresh cilantro
1 tbsp olive oil or butter (for toasting buns)
Ketchup and mustard, for serving
Salt and pepper to taste
Instructions:
1. Heat the Organic Veg Chili:
In a medium saucepan, heat the frozen Organic Veg Chili over medium heat until fully thawed and warmed through. Stir occasionally to ensure even heating.
2. Cook the Hot Dogs:
Grill the hot dogs over medium-high heat until they are nicely charred and heated through, about 5-7 minutes. Alternatively, you can cook them in a skillet or boil them according to package instructions.
3. Toast the Buns:
While the hot dogs are cooking, heat a large skillet over medium heat. Spread a thin layer of olive oil or butter on the inside of each hot dog bun. Place the buns in the skillet, cut side down, and toast until golden brown, about 2-3 minutes.
4. Assemble the Chili Cheese Dogs:
Place a hot dog in each toasted bun. Spoon a generous amount of the heated Organic Veg Chili over each hot dog.
5. Add the Cheese:
Sprinkle shredded cheddar cheese over the chili on each hot dog. The heat from the chili will help melt the cheese.
6. Toppings:
Add diced onions, diced tomatoes, and pickled jalapeños on top of the cheese. For an extra touch of creaminess, add a dollop of sour cream on top.
7. Garnish:
Sprinkle chopped fresh cilantro over the top of each loaded chili cheese dog. Season with salt and pepper to taste.
8. Serve:
Serve immediately with ketchup and mustard on the side. Enjoy your Loaded Chili Cheese Dogs while they're hot!
Tips:
· For a smoky flavor, try grilling the hot dogs and toasting the buns on an outdoor grill.
· Customize your toppings with what you have on hand – avocado, shredded lettuce, or crushed tortilla chips would all be great additions.
· Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.
These Loaded Chili Cheese Dogs are a fantastic way to use our Organic Veg Chili Frozen Soup, turning a simple hot dog into a gourmet meal that's sure to impress.
Happy cooking!
Welcome back to Rita's Kitchen.
Today, we're transforming a classic favorite into something extraordinary with our Organic Veg Chili. Get ready for Loaded Chili Cheese Dogs that are perfect for a summer cookout, game day, or any time you crave a hearty and delicious meal.
Let's dive in!
Ingredients:
1 pack of Organic Veg Chili
6 high-quality hot dogs
6 hot dog buns
1 cup shredded cheddar cheese
1/2 cup diced onions
1/2 cup diced
1/4 cup pickled jalapeños (optional)
1/4 cup sour cream (optional)
2 tbsp chopped fresh cilantro
1 tbsp olive oil or butter (for toasting buns)
Ketchup and mustard, for serving
Salt and pepper to taste
Instructions:
1. Heat the Organic Veg Chili:
In a medium saucepan, heat the frozen Organic Veg Chili over medium heat until fully thawed and warmed through. Stir occasionally to ensure even heating.
2. Cook the Hot Dogs:
Grill the hot dogs over medium-high heat until they are nicely charred and heated through, about 5-7 minutes. Alternatively, you can cook them in a skillet or boil them according to package instructions.
3. Toast the Buns:
While the hot dogs are cooking, heat a large skillet over medium heat. Spread a thin layer of olive oil or butter on the inside of each hot dog bun. Place the buns in the skillet, cut side down, and toast until golden brown, about 2-3 minutes.
4. Assemble the Chili Cheese Dogs:
Place a hot dog in each toasted bun. Spoon a generous amount of the heated Organic Veg Chili over each hot dog.
5. Add the Cheese:
Sprinkle shredded cheddar cheese over the chili on each hot dog. The heat from the chili will help melt the cheese.
6. Toppings:
Add diced onions, diced tomatoes, and pickled jalapeños on top of the cheese. For an extra touch of creaminess, add a dollop of sour cream on top.
7. Garnish:
Sprinkle chopped fresh cilantro over the top of each loaded chili cheese dog. Season with salt and pepper to taste.
8. Serve:
Serve immediately with ketchup and mustard on the side. Enjoy your Loaded Chili Cheese Dogs while they're hot!
Tips:
· For a smoky flavor, try grilling the hot dogs and toasting the buns on an outdoor grill.
· Customize your toppings with what you have on hand – avocado, shredded lettuce, or crushed tortilla chips would all be great additions.
· Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.
These Loaded Chili Cheese Dogs are a fantastic way to use our Organic Veg Chili Frozen Soup, turning a simple hot dog into a gourmet meal that's sure to impress.
Happy cooking!
Vegetarian Chili Stuffed Sweet Potatoes
(Vegetarian Chili)
Ingredients:
4 medium-sized sweet potatoes
2 cups vegetarian chili
½ cup shredded Mexican blend cheese (or vegan cheese)
¼ cup chopped green onions
¼ cup plain Greek yogurt or sour cream (optional)
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Pierce the sweet potatoes with a fork several times and place them on a baking sheet.
Bake in the preheated oven for about 45-60 minutes until tender.
Remove the sweet potatoes from the oven and let them cool slightly.
Slice each sweet potato lengthwise and slightly mash the flesh with a fork.
Spoon the vegetarian chili onto each sweet potato and sprinkle with shredded cheese.
Place the stuffed sweet potatoes back in the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and sprinkle with chopped green onions.
Serve with a dollop of Greek yogurt or sour cream if desired.
This recipe offers delicious ways to enjoy vegetarian chili in creative and satisfying dishes.
Our Vegetarian Chili is available in major grocery chains across the country.
Enjoy!
Ingredients:
4 medium-sized sweet potatoes
2 cups vegetarian chili
½ cup shredded Mexican blend cheese (or vegan cheese)
¼ cup chopped green onions
¼ cup plain Greek yogurt or sour cream (optional)
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Pierce the sweet potatoes with a fork several times and place them on a baking sheet.
Bake in the preheated oven for about 45-60 minutes until tender.
Remove the sweet potatoes from the oven and let them cool slightly.
Slice each sweet potato lengthwise and slightly mash the flesh with a fork.
Spoon the vegetarian chili onto each sweet potato and sprinkle with shredded cheese.
Place the stuffed sweet potatoes back in the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and sprinkle with chopped green onions.
Serve with a dollop of Greek yogurt or sour cream if desired.
This recipe offers delicious ways to enjoy vegetarian chili in creative and satisfying dishes.
Our Vegetarian Chili is available in major grocery chains across the country.
Enjoy!
Creamed Spinach Quesadilla
(Creamed Spinach)
Creamed Spinach Quesadilla: These quesadillas are a delicious and satisfying meal option that combines the creamy goodness of Tabatchnick creamed spinach with the gooey melted cheese.
So, let's gather around the stove, spice up our tortillas, and embark on a mouthwatering journey! Get ready to savor the deliciousness that awaits in every scrumptious bite!
Ingredients:
1 container of Tabatchnick creamed spinach
(Available in major grocery chains across the country)
1 cup shredded mozzarella cheese
1/2 cup diced red bell pepper
1/4 cup diced red onion
4 large flour tortillas
2 tablespoons olive oil (for cooking)
Sour cream and salsa (for serving)
Instructions:
Thaw Tabatchnick creamed spinach.
In a large bowl, mix Tabatchnick creamed spinach, shredded mozzarella, diced red bell pepper, and diced red onion until well combined.
Lay out a flour tortilla and spread a quarter of the creamed spinach mixture on one half of the tortilla.
Fold the other half of the tortilla over the filling, creating a half-moon shape.
Repeat with the remaining tortillas and filling.
In a large skillet, heat olive oil over medium heat.
Cook the quesadillas for about 2-3 minutes on each side, or until they are golden brown and the cheese has melted.
Remove the quesadillas from the skillet and cut each one into wedges.
Serve the Creamed Spinach and Chicken Quesadillas with sour cream and salsa on the side for dipping.
Enjoy!
Check out our store locator page to find the grocery chain in your area that carries our delicious Creamed Spinach!
Creamed Spinach Quesadilla: These quesadillas are a delicious and satisfying meal option that combines the creamy goodness of Tabatchnick creamed spinach with the gooey melted cheese.
So, let's gather around the stove, spice up our tortillas, and embark on a mouthwatering journey! Get ready to savor the deliciousness that awaits in every scrumptious bite!
Ingredients:
1 container of Tabatchnick creamed spinach
(Available in major grocery chains across the country)
1 cup shredded mozzarella cheese
1/2 cup diced red bell pepper
1/4 cup diced red onion
4 large flour tortillas
2 tablespoons olive oil (for cooking)
Sour cream and salsa (for serving)
Instructions:
Thaw Tabatchnick creamed spinach.
In a large bowl, mix Tabatchnick creamed spinach, shredded mozzarella, diced red bell pepper, and diced red onion until well combined.
Lay out a flour tortilla and spread a quarter of the creamed spinach mixture on one half of the tortilla.
Fold the other half of the tortilla over the filling, creating a half-moon shape.
Repeat with the remaining tortillas and filling.
In a large skillet, heat olive oil over medium heat.
Cook the quesadillas for about 2-3 minutes on each side, or until they are golden brown and the cheese has melted.
Remove the quesadillas from the skillet and cut each one into wedges.
Serve the Creamed Spinach and Chicken Quesadillas with sour cream and salsa on the side for dipping.
Enjoy!
Check out our store locator page to find the grocery chain in your area that carries our delicious Creamed Spinach!
Chili Nachos
(Vegetarian Chili)
We at Tabatchnick, celebrate the joy of experimenting with bold flavors and creative twists on classic dishes, and our journey with Vegetarian Chili Nachos has been an absolute delight.
We hope this vibrant and wholesome recipe has inspired you to explore the world of meatless meals and embrace the deliciousness of vegetarian cuisine.
With its hearty and flavorful vegetarian chili, piled high on a bed of crispy tortilla chips and topped with an array of vibrant toppings, Vegetarian Chili Nachos prove that meat-free dishes can be both satisfying and utterly delicious.
Whether you're a seasoned plant-based eater or simply looking to add more variety to your meals, our step-by-step guide has guided you through crafting nachos that are packed with taste and goodness.
Ingredients:
Tortilla chips
2 cups Tabatchnick vegetarian chili
1 cup shredded Monterey Jack cheese (or vegan cheese)
½ cup diced tomatoes
¼ cup sliced black olives
¼ cup diced red onion
Sour cream or Greek yogurt (optional)
Fresh cilantro for garnish (optional)
Instructions:
Thaw Tabatchnick Veg chili
Preheat the oven to 375°F (190°C).
Spread a layer of tortilla chips on a baking sheet or oven-safe dish.
Spoon the vegetarian chili evenly over the chips.
Sprinkle the shredded cheese, diced tomatoes, sliced black olives, and diced red onion over the chili.
Bake in the preheated oven for about 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly.
Serve the nachos with a dollop of sour cream or Greek yogurt, and garnish with fresh cilantro if desired.
Thank you for joining us in this mouthwatering journey!
Until our next culinary exploration, may your kitchen be filled with creativity and the delightful goodness of Vegetarian Chili Nachos.
Happy cooking!
We at Tabatchnick, celebrate the joy of experimenting with bold flavors and creative twists on classic dishes, and our journey with Vegetarian Chili Nachos has been an absolute delight.
We hope this vibrant and wholesome recipe has inspired you to explore the world of meatless meals and embrace the deliciousness of vegetarian cuisine.
With its hearty and flavorful vegetarian chili, piled high on a bed of crispy tortilla chips and topped with an array of vibrant toppings, Vegetarian Chili Nachos prove that meat-free dishes can be both satisfying and utterly delicious.
Whether you're a seasoned plant-based eater or simply looking to add more variety to your meals, our step-by-step guide has guided you through crafting nachos that are packed with taste and goodness.
Ingredients:
Tortilla chips
2 cups Tabatchnick vegetarian chili
1 cup shredded Monterey Jack cheese (or vegan cheese)
½ cup diced tomatoes
¼ cup sliced black olives
¼ cup diced red onion
Sour cream or Greek yogurt (optional)
Fresh cilantro for garnish (optional)
Instructions:
Thaw Tabatchnick Veg chili
Preheat the oven to 375°F (190°C).
Spread a layer of tortilla chips on a baking sheet or oven-safe dish.
Spoon the vegetarian chili evenly over the chips.
Sprinkle the shredded cheese, diced tomatoes, sliced black olives, and diced red onion over the chili.
Bake in the preheated oven for about 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly.
Serve the nachos with a dollop of sour cream or Greek yogurt, and garnish with fresh cilantro if desired.
Thank you for joining us in this mouthwatering journey!
Until our next culinary exploration, may your kitchen be filled with creativity and the delightful goodness of Vegetarian Chili Nachos.
Happy cooking!
Stuffed Bell Peppers
(Vegetarian Chili)
Welcome to Rita's Kitchen, a haven for food enthusiasts seeking delectable and wholesome recipes! Today, we're thrilled to present a mouthwatering dish that's both nutritious and bursting with flavors: Vegetarian Chili Stuffed Bell Peppers. These vibrant bell peppers, generously filled with hearty and flavorful vegetarian chili, create a culinary masterpiece that's sure to delight your taste buds.
With Vegetarian Chili Stuffed Bell Peppers, you'll experience the perfect balance of textures and taste, making every bite a delightful journey.
So, let's put on our aprons and get ready to fill our kitchens with enticing aromas and mouthwatering flavors. Get ready to savor every colorful and nutritious bite of Vegetarian Chili Stuffed Bell Peppers.
Ingredients:
4 bell peppers (any color)
2 cups Tabatchnick vegetarian chili
1 cup cooked quinoa
½ cup shredded cheddar cheese (or vegan cheese)
Fresh cilantro for garnish (optional)
Instructions:
Thaw Vegetarian Chili
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes from the inside.
In a bowl, mix together the vegetarian chili and cooked quinoa.
Stuff each bell pepper with the chili-quinoa mixture and place them in a baking dish.
Sprinkle the shredded cheese on top of each stuffed pepper.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot.
Our journey with Vegetarian Chili Stuffed Bell Peppers has been an absolute delight, and we hope this wholesome and flavorful recipe has inspired you to explore the wonderful world of meatless meals!
Enjoy!
Welcome to Rita's Kitchen, a haven for food enthusiasts seeking delectable and wholesome recipes! Today, we're thrilled to present a mouthwatering dish that's both nutritious and bursting with flavors: Vegetarian Chili Stuffed Bell Peppers. These vibrant bell peppers, generously filled with hearty and flavorful vegetarian chili, create a culinary masterpiece that's sure to delight your taste buds.
With Vegetarian Chili Stuffed Bell Peppers, you'll experience the perfect balance of textures and taste, making every bite a delightful journey.
So, let's put on our aprons and get ready to fill our kitchens with enticing aromas and mouthwatering flavors. Get ready to savor every colorful and nutritious bite of Vegetarian Chili Stuffed Bell Peppers.
Ingredients:
4 bell peppers (any color)
2 cups Tabatchnick vegetarian chili
1 cup cooked quinoa
½ cup shredded cheddar cheese (or vegan cheese)
Fresh cilantro for garnish (optional)
Instructions:
Thaw Vegetarian Chili
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes from the inside.
In a bowl, mix together the vegetarian chili and cooked quinoa.
Stuff each bell pepper with the chili-quinoa mixture and place them in a baking dish.
Sprinkle the shredded cheese on top of each stuffed pepper.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot.
Our journey with Vegetarian Chili Stuffed Bell Peppers has been an absolute delight, and we hope this wholesome and flavorful recipe has inspired you to explore the wonderful world of meatless meals!
Enjoy!
Creamed Spinach and Artichoke Dip
(Creamed Spinach)
Welcome to Rita's Kitchen, where we delight in creating flavorful recipes for you to enjoy! Today, we're excited to share another mouthwatering creation featuring Tabatchnick creamed spinach.
This versatile ingredient adds a creamy and delicious touch to various dishes. So, let's get ready to explore and savor the delightful flavors in this latest recipe! Whether you're a seasoned home cook or a kitchen novice, there's something here for everyone. Let's dive in and whip up something scrumptious together!
Ingredients:
1 container of Tabatchnick creamed spinach
1 cup canned artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
Tortilla chips, crackers, or bread slices (for serving)
Instructions:
Thaw Tabatchnick Creamed Spinach
Preheat your oven to 375°F (190°C).
In a large bowl, combine Tabatchnick creamed spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, mayonnaise, sour cream, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
Transfer the mixture to an oven-safe baking dish.
Bake in the preheated oven for about 20-25 minutes or until the dip is heated through, and the top is bubbly and lightly browned.
Remove the baking dish from the oven and let the dip cool slightly.
Serve the Creamed Spinach and Artichoke Dip with tortilla chips, crackers, or bread slices for dipping.
This creamy and flavorful dip is a perfect appetizer for parties or gatherings! Now go enjoy!
Welcome to Rita's Kitchen, where we delight in creating flavorful recipes for you to enjoy! Today, we're excited to share another mouthwatering creation featuring Tabatchnick creamed spinach.
This versatile ingredient adds a creamy and delicious touch to various dishes. So, let's get ready to explore and savor the delightful flavors in this latest recipe! Whether you're a seasoned home cook or a kitchen novice, there's something here for everyone. Let's dive in and whip up something scrumptious together!
Ingredients:
1 container of Tabatchnick creamed spinach
1 cup canned artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
Tortilla chips, crackers, or bread slices (for serving)
Instructions:
Thaw Tabatchnick Creamed Spinach
Preheat your oven to 375°F (190°C).
In a large bowl, combine Tabatchnick creamed spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, mayonnaise, sour cream, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
Transfer the mixture to an oven-safe baking dish.
Bake in the preheated oven for about 20-25 minutes or until the dip is heated through, and the top is bubbly and lightly browned.
Remove the baking dish from the oven and let the dip cool slightly.
Serve the Creamed Spinach and Artichoke Dip with tortilla chips, crackers, or bread slices for dipping.
This creamy and flavorful dip is a perfect appetizer for parties or gatherings! Now go enjoy!
Creamed Spinach Stuffed Mushrooms
(Creamed Spinach)
We're excited to introduce you to the versatile world of Tabatchnick creamed spinach.
With its convenience and deliciousness, this creamy spinach is the perfect addition to a multitude of dishes.
Join us as we explore a delectable recipe that showcases the magic of Tabatchnick creamed spinach.
Whether you're a seasoned cook or an adventurous novice, these recipes will surely inspire your kitchen adventures. So, let's dive into the goodness that Tabatchnick creamed spinach has to offer and whip up some culinary magic in your Kitchen!
Ingredients:
1 container of Tabatchnick creamed spinach
16-20 medium-sized button mushrooms
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons bread crumbs
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Thaw Tabatchnick creamed spinach.
Preheat your oven to 375°F (190°C).
Remove the stems from the mushrooms and hollow out the centers slightly to create space for the filling.
In a bowl, combine Tabatchnick creamed spinach, shredded mozzarella, grated Parmesan, and bread crumbs.
Mix until well combined.
Season the filling mixture with salt and pepper to taste.
Stuff each mushroom cap with the creamed spinach mixture, pressing it down lightly.
Place the stuffed mushrooms on a baking sheet or in an oven-safe dish.
Drizzle olive oil over the stuffed mushrooms.
Bake in the preheated oven for about 15-18 minutes or until the mushrooms are tender, and the filling is heated through and lightly browned on top.
Garnish with chopped fresh parsley before serving.
These Creamed Spinach Stuffed Mushrooms make a delicious appetizer or side dish for any occasion.
We're excited to introduce you to the versatile world of Tabatchnick creamed spinach.
With its convenience and deliciousness, this creamy spinach is the perfect addition to a multitude of dishes.
Join us as we explore a delectable recipe that showcases the magic of Tabatchnick creamed spinach.
Whether you're a seasoned cook or an adventurous novice, these recipes will surely inspire your kitchen adventures. So, let's dive into the goodness that Tabatchnick creamed spinach has to offer and whip up some culinary magic in your Kitchen!
Ingredients:
1 container of Tabatchnick creamed spinach
16-20 medium-sized button mushrooms
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons bread crumbs
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Thaw Tabatchnick creamed spinach.
Preheat your oven to 375°F (190°C).
Remove the stems from the mushrooms and hollow out the centers slightly to create space for the filling.
In a bowl, combine Tabatchnick creamed spinach, shredded mozzarella, grated Parmesan, and bread crumbs.
Mix until well combined.
Season the filling mixture with salt and pepper to taste.
Stuff each mushroom cap with the creamed spinach mixture, pressing it down lightly.
Place the stuffed mushrooms on a baking sheet or in an oven-safe dish.
Drizzle olive oil over the stuffed mushrooms.
Bake in the preheated oven for about 15-18 minutes or until the mushrooms are tender, and the filling is heated through and lightly browned on top.
Garnish with chopped fresh parsley before serving.
These Creamed Spinach Stuffed Mushrooms make a delicious appetizer or side dish for any occasion.
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