Slowly add rice flour and all purpose flour to the butter mixture. Mix together until almost fully combined. Remove dough from stand mixer and turn onto the countertop.
Form the dough into a ball as best as you can. Cover with cling wrap and refrigerate the dough for 30 minutes.
Roll the dough out, be patient as this takes a bit of time. Roll the dough until it's 1/4" in thickness.
Use cookie cutters to cut the dough into shapes.
Place the shortbread cookies on a baking pan (ungreased). Prick the cookies with a fork. Bake shortbread cookies for 15-18 minutes at 300 degrees F. When the cookies are finished, they should be light, white colored. If the edges have begun to turn brown, they are overbaked.
Cool on the baking pan for 5 minutes, then gently place them on a cooling rack.
Store cookies in an airtight container for up to 4 weeks.
Steak tacos go well with pineapple, as it adds a refreshing acidic flavor to the tacos.
Watermelon mango salsa is made by hand, by chopping up watermelon, mango, and pineapple into small cubed pieces.
Finely chopped jalapeno gives this salsa a hint of spice. Red pepper and red onion finish off this acidic, mild salsa.
Cilantro Lime Coleslaw
Cilantro Lime Coleslaw is an acidic coleslaw made with lime juice, and rice vinegar to give its tangy, citrusy flavor.
The coleslaw with cilantro lime vinaigrette goes nicely with the steak giving it a hint of lime flavor.
It’s not too overpowering and leaves you with a fresh taste in your mouth.
Avocado Cream Sauce
Avocado cream sauce is a sauce made out of avocados that is blended with yogurt and herbs to make a tangy, citrusy sauce for tacos.
It has a strong lime flavor to the avocado crema that finishes the sauce off well. You can also cover coleslaw with avocado cream sauce to make a creamy avocado coleslaw for tacos.
Salsa Verde
Salsa verde is a spicy green salsa that goes well as a steak taco topping.
Salsa verde is made with roasted tomatillos. Tomatillos are green tomatoes that come in a paper husk which needs to be removed prior to roasting them.
Roasting tomatillos neutralizes the acidity of the tomatoes, making it a savory base as a salsa.
After the tomatillos are cooked, they are placed in a food processor with finely chopped onions, serrano pepper, fresh lime juice, cilantro and cumin.
Once the salsa has been “pulsed” until the tomatoes are broken up, it’s ready to serve.
Salsa verge is a tangy, spicy salsa for steak tacos.
Tomato Salsa
Tomato salsa is a juicy, chunky salsa that has a little bite to it.
Salsa adds a ton of flavor and compliments tacos well as a topping.
Salsa can be paired with guacamole well for serving on top of steak tacos.
Tomato salsa is made by adding whole canned tomatoes, and a can of diced tomatoes with green chilies (Rotel tomatoes work well) as the base of the salsa.
Finely chopped jalapeno with the seeds removed are added to the salsa, as well as some diced onions.
A few herbs like garlic and cumin are added, and then the salsa can be “pulsed” only in a food processor. Don’t overmix the salsa until it becomes a mush.
Pulse the salsa 7-10 times to get it just perfectly chunky.
Guacamole
Guacamole is a chunky sauce made with mashed avocados.
Guacamole is made by adding diced tomatoes, tomatoes, chopped cilantro, and a pinch of garlic salt to mashed avocado.
Chicken Pesto Cranberry Quesadilla with Cilantro Lime Sauce
How to make a chicken pesto cranberry quesadilla
Prep Time1 hourhr
Active Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Main Course
Keyword: dinner
Yield: 3quesadillas
Materials
Chicken
2large chicken breasts
2tbspolive oil
1tspchili powder
1tspcumin
1/3tsppaprika
2clovesgarlicminced
1tspsalt
Pesto
2cupsfresh basil leaves
1/2cupParmesan cheesegrated
1/3cupwalnuts
3clovesgarlicminced
1/2cupolive oilextra virgin
To tasteSalt and Pepper
Quesadilla Fillings
1.5cupsmozzarellagrated
1/2cupdried cranberries
3tortillas
Cilantro Lime Sauce
1/2cupplain yogurt (5%)
1tbsplime juicefresh
1tsplime zest
1/2tbspolive oilextra virgin
To tasteSalt and Pepper
1/3cupcilantro leavesfresh
Instructions
Cilantro Lime Sauce
Combine all ingredients in a food processor and pulse until smooth. Taste test and adjust as necessary. Chill in the fridge until ready to serve.
Pesto
Place basil leaves and walnuts in a food processor. Beat on low speed until walnuts are in small pieces.
Add garlic, Parmesan cheese, salt and pepper.
Stream the olive oil through the top of the food processor while beating on low speed.
Beat until the olive oil has completely gone through the food processor. Scrape down the sides and beat again until smooth.
Chicken
Combine olive oil and spices in a small bowl.
Coat chicken in the spices.
Cook chicken in a medium frying pan over medium heat.
Dice chicken and set aside.
Quesadilla Assembly
In a a large frying pan over medium heat place half of the tortilla on the frying pan with the other half draping over the edge of the pan.
Sprinkle a layer of mozzarella cheese.
Add pieces of chicken, and sprinkle a few dried cranberries.
Add spoonful's of pesto around the tortilla. You don't have to full cover the tortilla in pesto, just spoon is an inch or 2 away from the last spoonful.
Add another layer of mozzarella cheese.
Close the tortilla by folding the draped half of the tortilla over the filled quesadilla. Press the tortilla down into the fillings.
Let the quesadilla cook until the bottom cheese has melted, and the bottom tortilla has browned.
Flip the quesadilla and cook until the other side has the cheese melted, and the tortilla browned.
Serve the tortilla with a side of cilantro lime sauce.
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Glaze for scones is easy to make using a simple base glaze scone recipe.
You can make this glaze for scones into any flavor you like.
Start by adding 90 ml of liquid in a medium sized bowl. You can use milk (vanilla glaze, tea glaze, spiced glaze), lemon juice (lemon glaze), orange juice (orange glaze), etc.
Add 1 tsp of flavoring like vanilla extract, lemon zest, orange zest or tea leaves.
If you’re wanting a spiced glaze, add only 1/2 tsp of spices to the glaze for flavoring. Mix the flavoring into your liquid ingredient.
Slowly begin to add 3 cups of powdered to your liquid ingredients. It’s easiest to remove the clumps of powdered sugar with a whisk.
Whisk vigorously until your scone glaze is smooth.
Check its consistency, if you’re wanting the scone glaze a bit thicker, add 1 tbsp of powdered sugar.
If you’re wanting the scone glaze thinner, add a small amount 1-2 tsps of liquid (milk, lemon juice, orange juice).
Once the scones have cooled to room temperature, use a spoon to place the scone glaze on top of the scones.
You can drizzle the scone glaze, or cover the scone fully. This scone glaze recipe is enough to fully covery 12 scones with glaze.
Another option is to make a vanilla scone glaze and drizzle it on the top of your scones.
Add a sprinkle of lavender, chocolate chips, sliced almonds, or walnuts for a beautiful finish to your scones.
The scone glaze will harden onto the scones, making it easy to stack them when you’re ready to store them.
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Hot chocolate is a creamy, rich, warm beverage you can serve on a cold winter’s night. Hot chocolate can be brought to new levels of flavor using a few of your favorite toppings.
The classic toppings for hot chocolate are whipped cream and marshmallows.
You can use sweet decadent sauces, chocolates, or sprinkles to make your hot chocolate look gourmet with a few of these delicious hot chocolate toppings.
Caramel Sauce
Caramel sauce is a sweet, decadent topping you can put directly on top of your hot chocolate.
Salted caramel sauce is another option, which adds a sweet and salty flavor to the hot chocolate.
Salted caramel is a specialty sauce for more of a gourmet hot chocolate.
You can add whipped cream on top of your hot chocolate, and then top with your caramel sauce.
Whipped cream adds more of a full-flavored, creamy texture to your hot chocolate.
Cocoa Powder
Cocoa powder looks beautiful on top of hot chocolate. You can simply use a sifter to “dust” a bit of cocoa powder on top of your hot chocolate.
Another option would be to put whipped cream on top of the hot chocolate, and then dust a bit of cocoa powder on top of the whipped cream.
Hot chocolate is made using cocoa powder, therefore adding it as a topping will just add a bit more chocolatey flavor to your hot chocolate.
Whipped Cream
Whipped cream is a classic topping for hot chocolate. Whipped cream has a softy, pillow texture that melts into the hot chocolate, making it extra creamy.
Whipped cream adds a rich flavor to your hot chocolate.
You can add caramel sauce, chocolate sauce, cocoa powder, marshmallows, or sprinkles on top of your whipped cream for a beautiful look to your hot chocolate.
Marshmallows
Marshmallows are a favorite topping for hot chocolate. Marshmallows have a soft, rubbery texture, but they melt and become soft in hot chocolate.
Marshmallows float on the top of the hot chocolate, making it look intriguing.
It’s best to use the small marshmallows so they can easily be drank in the hot chocolate.
Marshmallows have a hint of vanilla flavor to them, making them a delicious complimenting flavor to your hot chocolate.
Sprinkles
Sprinkles give hot chocolate a pop of color. Sprinkles are made of sugar, therefore they will melt in your hot chocolate.
You can use sprinkles on top of whipped cream on your hot chocolate so you can see them much better than if you added them right to the hot chocolate.
Sprinkles look beautiful on top of whipped cream when you use a variety of shapes and sizes, like large circular, and thin rectangular sprinkles.
You can also use specific colored sprinkles to go with the theme of your hot chocolate.
For example, you can use red or green for Christmas day hot chocolate.
When you melt you chocolate, you can use a piping bag with a small round tip to create words or shapes for the top of your hot chocolate.
If you don’t have a piping bag, you can use a spoon to guide the chocolate into your specific shape.
Pipe the melted shaped chocolate onto parchment paper, then place it in the fridge for about 30 minutes until it hardens.
Gently remove the parchment paper by peeling it from the bottom of the chocolate.
It’s best if you put the chocolate on top of whipped cream so the shape of the chocolate will stay solidified for as long as possible. Eventually, the shaped chocolate will melt into the hot chocolate.
Chocolate Sauce
Chocolate sauce is a sweet sauce that will add even more chocolate flavor to your hot chocolate.
You can use chocolate sauce on top of whipped cream for a beautiful look to your hot chocolate.
You can even make a crisscross design with your chocolate sauce on top of the whipped cream.
Chocolate Shavings
Chocolate shavings can be made using a chocolate bar, and a potato peeler. Gently “peel” the chocolate from the chocolate bar for small chocolate shavings that will make your hot chocolate look eye-catching.
It’s best if you put the chocolate shavings on top of whipped cream on your hot chocolate. The chocolate shavings will melt into your hot chocolate if you put them directly on the hot chocolate.
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Quesadillas can be filled your monterey jack cheese, pesto, black beans, and vegetables to create mouth watering flavor combinations.
Quesadilla fillings can be paired with a complimentary accompaniment such as guacamole, salsa, sour cream or pico de gallo.
Make you own quesadillas at home using some these quesadilla filling ideas!
Black Bean Quesadilla
Black bean quesadillas are made by warming black beans, chopped jalapeno, corn, and tomatoes with a few spices to make the taco seasoning.
The quesadilla is made by layering shredded cheddar cheese, black bean filling, and another layer of shredded cheddar, creating a filling, spicy and savory quesadilla.
Serve black bean quesadillas with salsa, sour cream, avocado and freshly chopped cilantro.
After the chicken is cooked it’s removed from the pan to sauté peppers and onions.
To assemble the chicken and pepper quesadilla, place a layer of shredded cheddar cheese and monterey jack, a few pieces of chicken, sprinkle the peppers and onions mixture, and then another layer of shredded cheddar cheese and monterey jack.
Serve chicken and pepper quesadilla with guacamole, sour cream, pico de gallo or salsa.
Make your own pesto for your quesadilla, as it will give you a much powerful flavor than store bought pesto.
Fill the quesadilla with a layer on the top and bottom of shredded mozzarella or white cheddar, a few chicken pieces, a couple of spoonful’s of pesto placed around the quesadilla, and few sprinkles of dried cranberries.
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Roasted cauliflower can be dipped into your favorite creamy dipping sauce including savory garlic aioli, avocado cilantro lime sauce, honey mustard sauce, curry lime aioli, or jalapeno aioli.
Cauliflower bites are coated with buffalo sauce or BBQ sauce, which makes them have a spicy or sweet flavored base to them.
The most popular dipping sauces for roasted cauliflower are garlic aioli and ranch dip.
Garlic Aioli
Garlic aioli is the most classic flavor of aioli you can make. Garlic aioli is made by adding fresh minced garlic, lemon, pepper, and salt to your aioli base.
Lemon Tahini Sauce
Lemon Tahini sauce is a traditional Lebanese dipping sauce for roasted cauliflower.
Lemon tahini sauce is made by whisking together fresh lemon juice, tahini, salt, and water to make a thick citrusy dipping sauce for roasted cauliflower.
Avocado Cilantro Lime Sauce
Avocado cilantro lime sauce is made by blending avocado, fresh cilantro leaves, fresh lime juice, minced garlic, sea salt, and olive oil together.
It’s a thick, creamy, tangy sauce that goes well with roasted cauliflower bites.
Chipotle Mayo
Chipotle mayo is a spicy, tangy mayo dip for cauliflower.
Chipotle mayo gets its spice from adding chipotle peppers in adobo sauce to mayo, along with a little lemon juice to give it its tangy flavor.
Curry Lime Aioli
Curry lime aioli is made by adding fresh lime juice, minced garlic, and curry powder to an aioli base.
Curry Lime Aioli has an earthy, citrusy flavor that is one of the most flavorful sauces for dipping cauliflower bites into.
Tzatziki Sauce
Tzatziki is a creamy, citrusy cucumber dipping sauce.
Tzatziki sauce is a tangy, yogurt based sauce with a hint of dill and cucumber.
Tzatziki sauce has a thick base of Greek yogurt.
Greek yogurt is strained through a cheesecloth for about 2 hours to remove the liquid from the yogurt.
Olive oil, dill, grated cucumber, vinegar, salt, and minced garlic are added to the strained Greek yogurt to create a creamy, dill and cucumber flavored dipping sauce for roasted cauliflower.
Dill, honey, and dijon are added to the mayonnaise mixture to give it the tangy, creamy ranch flavoring
Honey Mustard Sauce
Honey mustard sauce is a sweet and tangy sauce for dipping roasted cauliflower into.
Honey mustard sauce is made by adding honey, Dijon mustard, whole grain mustard, and garlic powder to mayonnaise.
Season with salt and pepper to taste.
Jalapeño Aioli
Jalapeño aioli is made by adding minced garlic, pickled jalapeños, and a freshly chopped jalapeño to an aioli base.
You can also flavor your jalapeño aioli with fresh cilantro leaves and fresh lime juice if desired.
Garlic Blue Cheese Dip
Garlic blue cheese dip is made by adding crumbled blue cheese to a mayonnaise and sour cream base.
Fresh chives, parsley, and minced garlic are added to create the earthy garlic tones to the dip.
Garlic blue cheese dip is thinned out with a bit of milk, until it’s creamy and smooth.
Garlic blue cheese dip is a unique flavor for dipping roasted cauliflower into.
Vegan Ranch Dip
Vegan ranch dip is made with a coconut yogurt base, with apple cider vinegar, dill, onion powder, and paprika. It has a hint of coconut flavor, and finishes with a bit of spice from the paprika.
Vegan ranch dip is a thick, tangy sauce for cauliflower bites.
Garlic aioli is the most classic flavor of aioli you can make. Garlic aioli is made by adding fresh minced garlic, lemon, pepper, and salt to your aioli base.
Garlic aioli can be used for:
dipping fries
sauce for burgers
dipping sauce for quesadillas
dipping sauce for zucchini bites or cauliflower bites
dipping sauce for chicken tenders
dipping sauce for crab cakes
sauce for seared salmon
sauce for salmon burgers
sauce for tacos
Spicy Aioli
Spicy aioli is packed with a ton of hot flavor. Spicy aioli is made by adding hot sauce and chili powder to an aioli base.
Spicy aioli can be used for:
dipping sauce for fries
dipping sauce for wings
dipping sauce for crab cakes
sauce for burgers
dipping sauce for raw vegetables
Chipotle Aioli
Chipotle aioli is a spicy flavored sauce. Chipotle aioli is made by adding chipotle peppers, onion powder, cumin, salt and pepper, and minced garlic to aioli base.
Chipotle aioli can be used for:
dipping sauce for fries
dipping sauce for chicken strips
sauce for burgers
sauce for tacos
dipping sauce for raw vegetables
sauce for roasted vegetables
dipping sauce for wings
Cilantro Lime Aioli
Cilantro lime aioli is a refreshing, earthy, citrus flavored sauce. Cilantro lime aioli is made by adding fresh cilantro leaves, fresh lime juice, and minced garlic to an aioli base.
Basil aioli has a refreshing earthy and garlic flavor to it. Basil aioli is made by adding fresh basil leaves and minced garlic to an aioli base.
Basil Aioli can be used for:
sauce for roasted vegetables
dipping sauce for chicken strips
dipping sauce for fries
dipping sauce for zucchini bites
Ranch Aioli
Ranch aioli has a creamy onion and garlic flavor to it. Ranch aioli is made by adding dried herbs (parsley, minced onion, dill, chives, sea salt), and fresh minced garlic to an aioli base.
Cajun garlic aioli is a spicy, garlic flavored aioli. Cajun garlic aioli is made by adding fresh minced garlic, horseradish, cayenne pepper, tarragon, and creole mustard to an aioli base.
Cajun Garlic Aioli can be used for:
dipping sauce for fries
sauce for chicken sandwich
dipping sauce for onion rings
sauce for roasted potatoes
dipping sauce for wings
dipping sauce for crab cakes
sauce for Brussel sprouts
sauce for tacos
Rosemary Garlic Aioli
Rosemary garlic aioli is an earthy, garlic flavored sauce. Rosemary garlic aioli is made by adding fresh chopped rosemary, minced garlic, and balsamic vinegar to an aioli base.
Rosemary Garlic Aioli can be used for:
dipping sauce for meat balls
dipping sauce for raw vegetables
sauce for burgers
Miso Aioli
Miso aioli is a Japanese style aioli. Miso aioli is made by adding miso paste to an aioli base.
Roasted red pepper aioli is made by blending together roasted red peppers, freshly ground black pepper, minced garlic, sea salt, and fresh parsley to an aioli base.
Roasted Red Pepper Aioli can be used for:
sauce for salmon
dipping sauce for crab cakes
dipping sauce for raw vegetables
dipping sauce for pork rinds
Sriracha Lime Aioli
Sriracha lime aioli is a spicy citrus flavored aioli. Sriracha lime aioli is made by adding sriracha sauce, fresh lime juice, and grated garlic to an aioli base.
Sriracha Lime Aioli can be used for:
dipping sauce for fries
sauce for burgers
Jalapeño Aioli
Jalapeño aioli is made by adding minced garlic, pickled jalapeños, and a freshly chopped jalapeño to an aioli base.
You can also flavor your jalapeño aioli with fresh cilantro leaves and fresh lime juice if desired.
Wings can be dipped into spicy aioli’s like chipotle aioli. If you’re looking to tone down the heat on your wings you can go for a ranch aioli dipping sauce.
Cauliflower bites are usually flavored with a spiced mixture to turn up the heat. Cauliflower doesn’t have a ton of flavor, so you need to add it in by coating your cauliflower with hot sauce or spices.
Cauliflower bites go well with curry lime aioli, garlic aioli or ranch aioli.
Meat balls are delectable all on their own. You can add a dipping sauce like aioli for meat balls to match the flavors of your meat ball.
Asian pork meat balls are flavored with ginger, sesame oil, and soy sauce. Therefore it’s paired with a miso aioli to match the flavor combination together.
Chicken strips are paired with a dipping sauce to add a tangy flavor to the chicken. Chicken is a fairy neutral flavor that needs to be paired with a flavorful sauce when making chicken strips.
Chicken strips go well with basil aioli, lemon aioli, chipotle aioli, or garlic aioli.
Salmon has a rich, oil flavor with a soft texture. Salmon can be cooked and served with aioli as a sauce that covers the salmon. Aioli adds a ton of flavor to salmon.
Salmon can also be cooked and served as the meat in a burger.
Salmon burgers are known for being paired with lemon garlic aioli due to its complimenting flavors.
Aioli is substituted for mayo when making a salmon burger.
You can flavor your aioli with tequila, garlic, miso, sriracha, rosemary, chipotle, lime, lemon, or curry to compliment the flavor of the food your pairing with your aioli.
White wine adds an aroma of intense flavor to soup, that you will love!
White Tuscan bean soup is made with cannellini beans, carrots, celery and onions to make this soup extra chunky.
The vegetables are cooked into the soup base, along with a bit of tomato paste and herbs, creating the Tuscan flavor.
Kale is added at the end of cooking the soup. Add a squeeze of lemon juice and it’s ready to serve.
Make sure to taste test your soup, you may need to add more salt and pepper to adjust it to your liking.
You could add Hot Italian sausage to this soup if you wanted a bit of spicy meat flavor which goes well with Tuscan flavors.
Tomato Soup
Tomato soup is made with whole Roma tomatoes, and fire roasted tomatoes to give the soup a full-bodied flavor of tomatoes.
Tomato soup is thickened with cream, making it a heavy and filling soup.
Tomato soup is pureed at the end of the cooking process to make this soup a smooth, velvety textured soup.
Minestrone Soup
Minestrone soup is full of vegetables, pasta, and kidney beans, making it a hearty, chunky soup that you’ll love!
Minestrone soup is made with celery, spinach, carrots, zucchini, green beans and potatoes that are cooked into a soup base.
Minestrone soup has bacon bits, and parmesan cheese added to it to make it full of salty flavor that balances out the soup since it’s packed full of vegetables.
Minestrone soup is best if served with a crusty bread for dipping into the soup with.
Chopped cauliflower, celery, carrots, and potatoes are added to a soup base with a few herbs.
Cheddar cheese and potatoes act as the thickener for this full-bodied soup.
Once the vegetables are fork-tender, the soup is pureed until it’s smooth.
Lemon Asparagus Soup
Lemon asparagus soup is made by adding onions, celery, potatoes and asparagus to a soup base.
Once the vegetables are fully cooked, the soup is pureed until it’s smooth.
Parmesan cheese is added to the soup to thicken the soup and add a salty-cheesy flavor.
A hint of lemon juice is added at the end to add bit of a citrus finish to this deliciously smooth soup.
Corn Chowder
Corn chowder is a cream based soup that is quite filling from the starchy corn base of the soup.
Corn chowder is made by cooking carrots, celery, onions, with garlic and oil to create the fragrant base of the soup.
The vegetables along with a few chopped potatoes, bacon, and corn are cooked in chicken broth and heavy cream until they are fork tender.
Finish off the soup with a bit of salt and pepper, and garnish with a few pieces of bacon.
Zucchini Soup
Zucchini soup is made by adding diced zucchini, potatoes, to an herb soup base.
The soup is purred until smooth. Zucchini soup is cream based, so half and half is added as a thickener.
To finish off the soup, add grated cheddar cheese and let it melt into the soup. Whisk together until fully combined.
Beet Soup
Beet soup is made by cooking beets and diced potatoes in a soup base.
Beet soup is pureed until it’s a beautiful pink color.
Beet soup is served with a spoonful of soup cream to add a little bit of tangy-creamy flavor to it.
Lentil Soup
Lentil soup is made by cooking lentils with carrots in a soup base.
Milk is added to thicken up the soup.
Once the vegetables are cooked through, lentil soup is pureed until smooth.
Broccoli Soup
Broccoli soup is made by adding broccoli and potatoes to a soup base.
Once the soup has cooked the vegetables through, blend the soup smooth.
Cream is added to the soup to create a creamy broccoli soup that is very filling.
Lemon juice is added to the soup for a light, refreshing flavor to finish off the soup.
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