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Doctors Advices

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Popular Recipes

Chicken Flautas

From burritos to quesadillas, you really can’t go wrong with chicken wrapped in a tortilla! Flautas are our new favorite obsession. Made with shredded chicken wrapped in flour tortillas and then pan-fried, they’re somewhere between taquitos and chimichangas. They come together quickly, making them perfect party appetizers or a great weeknight meal served with Mexican rice and beans.

The really great thing about these is how versatile they are. You can use rotisserie chicken, cheddar, and queso blanco like we have here, or change it up with what you prefer or have at home. We’ve added flavor and spice with the addition of canned green chiles, but you can use salsa or pickled jalapenos instead. You could also use a different combination of cheeses such as Monterey jack, pepper jack, Oaxaca, or feta. For a variation, try shredded pork instead of chicken.

Chicken Parmesan Pasta

When it comes to cooking, we love a one-pot deal: fewer dishes and more flavor. When you keep using the same pan to cook different components of a dish, all the fond that collects on the bottom of your pan gets rolled over into the next stage.

This is why we cook bacon first, then sear our chicken breasts in that same pan: The salty goodness of crisped pork belly transfers over to the leaner white meat. Toasting our panko in that same pan leads to an even more flavorful bread-crumb topping, complete with a slightly spicy, Italian-seasoned everything bagel spice addition.

If you bought chicken breasts instead of cutlets, you can just trim them down to size, cut about ½" thick. You can use store-bought or homemade marinara. With a recipe this flexible, any sauce you like will do just fine, as long as you jazz it up with all those garlic cloves, a touch of sugar and spice, and a generous helping of cheese!