Rebecca Kitchen

Rebecca Kitchen Welcome to Rebecca Kitchen, where the passion for cooking meets culinary creativity!

White Chocolate Blueberry Cheesecake CupcakesIngredients:- 1 1/2 cups all-purpose flour- 1 teaspoon baking powder- 1/2 t...
07/22/2024

White Chocolate Blueberry Cheesecake Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 cup white chocolate chips

For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/2 cup white chocolate, melted and cooled

Instructions:
1. Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, followed by vanilla.
4. Combine Mixtures: Alternately mix in dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients.
5. Fold in Blueberries and Chocolate Chips: Gently incorporate the blueberries and white chocolate chips into the batter.
6. Bake: Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting.
7. Make Frosting: Beat butter and powdered sugar, add vanilla and cream, and then mix in melted white chocolate.
8. Decorate: Frost the cooled cupcakes and embellish with extra blueberries and chocolate chips if desired.

Tropical Sunset Piña Colada Ingredients:- 1 1/2 oz white rum- 1 oz coconut cream- 1 oz mango juice- 2 oz pineapple juice...
07/22/2024

Tropical Sunset Piña Colada
Ingredients:
- 1 1/2 oz white rum
- 1 oz coconut cream
- 1 oz mango juice
- 2 oz pineapple juice
- 1/2 oz grenadine

Instructions:
1. Combine all ingredients in a cocktail shaker with ice.
2. Shake vigorously to chill and blend the ingredients.
3. Strain the mixture into a rocks glass filled with ice.
4. Garnish and savor the delightful flavors.

Strawberry Mango Margarita Cupcakes Ingredients:- 3 1/2 cups all-purpose flour- 1 1/4 cups caster sugar- 3 tsp baking po...
07/22/2024

Strawberry Mango Margarita Cupcakes
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 1/4 cups caster sugar
- 3 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups full cream milk
- 1/2 cup vegetable oil
- 2 tbsp Greek yogurt or sour cream
- 1 tsp vanilla extract
- Pink and red food gel (for strawberry flavor)
- 1 tsp strawberry flavoring
- Yellow food gel (for mango flavor)
- 1 tsp mango flavoring
- 2 tsp tequila (optional)

Frosting:
- 1 batch American or Swiss Meringue Buttercream
- Food gels: Pink and red for strawberry; yellow for mango
- Flavorings: Strawberry and mango

Decorations:
- 1 cup granulated sugar
- 10 limes, cut into 40 wedges
- 10 strawberries, halved

Instructions:
1. Preheat the oven to 275°F (140°C) for fan-forced or 320°F (160°C) for conventional.
2. Line two cupcake tins with liners.
3. In a large bowl, mix flour, sugar, baking powder, and salt.
4. Add butter and mix until crumbly.
5. In another bowl, combine eggs, milk, oil, yogurt, tequila, and vanilla; mix well.
6. Divide the batter into two portions.
7. Add pink and red food gels and strawberry flavoring to one portion.
8. Add yellow food gel and mango flavoring to the other portion.
9. Pipe alternating layers of strawberry and mango batter into the liners.
10. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
11. Cool completely.

Tiny pecan tarts Ingredients- 1 cup (2 sticks) unsalted butter, room temperature- 6 oz cream cheese, room temperature- 2...
07/22/2024

Tiny pecan tarts
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 oz cream cheese, room temperature
- 2 cups all-purpose flour
- 3 eggs, room temperature
- 2 1/4 cups packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups pecans, chopped

Instructions
1. In a mixing bowl, whisk together 1 cup (2 sticks) unsalted butter and 6 oz cream cheese until combined and creamy.
2. Gradually add 2 cups all-purpose flour, mixing after each addition until the dough forms. Refrigerate the dough while preparing the pecan filling.
3. In a large mixing bowl, whisk together 2 1/4 cups packed light brown sugar and 3 eggs.
4. Add 3 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt. Mix well.
5. Stir in 1 1/2 cups chopped pecans and set the mixture aside.
6. Grease a muffin pan with non-stick cooking spray. Remove the dough from the refrigerator and roll it into balls, about 1 tablespoon each.
7. Place each dough ball in a greased muffin pan and press it down to form the crust.
8. Spoon the pecan filling into each mini tart crust.
9. Bake in the preheated oven for 25-30 minutes or until browned. Enjoy!

Ground Beef and Potatoes Ingredients- 1 medium Russet potato or 2 white potatoes, peeled and diced- 1 pound ground chuck...
07/22/2024

Ground Beef and Potatoes

Ingredients
- 1 medium Russet potato or 2 white potatoes, peeled and diced
- 1 pound ground chuck
- 1 teaspoon salt (more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 clove garlic, minced
- 1 small white onion, diced
- 2 large Roma tomatoes, roughly chopped
- 1 to 2 serrano chiles, roughly chopped
- 1/4 cup water
- Pinch of salt and Mexican oregano
- 1/8 to 1/4 cup olive oil

Instructions
1. Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat for a few minutes.
2. Add the diced potatoes to the pan and cook until browned and crispy in most spots. Cover the potatoes to help them cook faster from the inside.
3. Transfer the cooked potatoes to a plate lined with paper towels to drain and set aside.
4. In the same skillet, add the ground beef and increase the heat to medium-high.
5. Season the beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon black pepper. Cook for 8 to 10 minutes until browned.
6. Add the minced garlic and diced onion to the skillet. Continue cooking for 2 to 3 minutes until the onion is translucent and the garlic is fragrant.
7. In a blender, combine the chopped tomatoes, serrano chiles, 1/4 cup water, a pinch of salt, and Mexican oregano. Blend until smooth.
8. Pour the tomato mixture into the skillet with the ground beef and stir well. Bring to a boil and taste for salt, adjusting as needed.
9. Fold in the cooked potatoes and stir until well combined.
10. Reduce the heat to low and let the mixture simmer until the sauce thickens and reduces, about 7-10 minutes. Adjust seasonings if necessary.
11. Remove from heat and serve hot.

Enjoy your flavorful ground beef and potatoes dish!

Healthier Chicken Alfredo PastaIngredients- 1 tablespoon olive oil- 2 boneless, skinless chicken breasts, cubed- 1 ½ tea...
07/22/2024

Healthier Chicken Alfredo Pasta
Ingredients
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cubed
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (240 mL)
- 1 cup skim milk (240 mL) or milk of choice
- 2 cups spinach (80 g)
- 2 cups whole grain penne pasta (400 g), cooked
- ¼ cup grated Parmesan cheese (30 g), optional

Instructions
1. Heat olive oil in a large skillet over medium heat. Add the chicken and season with 1 teaspoon salt and ½ teaspoon black pepper. Cook for 5-8 minutes, or until no longer pink. Remove the chicken from the pan and set aside.
2. In the same pan, sauté the garlic for 1 minute, until fragrant. Sprinkle flour over the garlic, then slowly pour in the chicken broth, stirring to prevent lumps.
3. Add the skim milk, stir, and bring to a boil. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Cook until the sauce thickens.
4. Add the spinach and stir until wilted.
5. Remove the pan from the heat and add the cooked penne, chicken, and Parmesan, if using. Stir to combine.
6. Serve the pasta with additional Parmesan if desired.

Enjoy!

Stuffed Zucchini Boats Ingredients- 4 medium-sized zucchini- 2 tablespoons olive oil- 1 cup shredded mozzarella cheese-...
07/22/2024

Stuffed Zucchini Boats

Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 1/2 cups marinara or pasta sauce
- 1 tablespoon Italian seasoning
- 1/2 teaspoon black pepper

For a lighter meal, swap ground beef with turkey or chicken. For a vegetarian option, use vegetables like mushrooms and spinach. You can also try different cheeses such as Fontina or provolone to change up the flavor.

“Substitute hearty vegetables and alternative cheeses to maintain nutritional balance and flavor diversity in your zucchini boats.”

# # # # Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a skillet. Add onions and garlic, cooking until fragrant.
3. Add ground meat and cook until browned.
4. Stir in diced bell peppers and marinara sauce. Let the mixture simmer.
5. Slice the zucchini in half lengthwise and scoop out a bit of the inside to create space.
6. Brush the zucchini halves with olive oil, then sprinkle with salt and pepper.
7. Fill each zucchini shell with the meat sauce, pressing down slightly to ensure an even distribution.
8. Place the stuffed zucchini on a baking sheet and bake for about 25 minutes, until the zucchini is tender.
9. Top each boat with shredded cheese and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
10. Allow the zucchini boats to cool slightly before serving. This recipe yields about 6 servings.

Feel free to adjust the baking time for softer zucchinis or mix the zucchini scraps back into the sauce to reduce waste.

Irresistible Mozzarella Cheese SticksIngredients:- 16 mozzarella string cheese sticks (must be string cheese)- ½ cup all...
07/22/2024

Irresistible Mozzarella Cheese Sticks
Ingredients:
- 16 mozzarella string cheese sticks (must be string cheese)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 2 eggs
- 2 tablespoons olive oil or vegetable oil
- ¾ cup Italian bread crumbs
- ½ cup Panko bread crumbs
- Oil for frying

Instructions:
1. Open the cheese strings and cut each in half. Cover and place in the freezer for at least 2 hours or until completely frozen.
2. Combine flour and cornstarch in a small bowl. Combine the Italian and Panko bread crumbs in a separate shallow dish. In a third small bowl, whisk eggs and olive oil until well combined.
3. Dip each cheese stick half into the egg mixture and then gently roll into the flour mixture.
4. Put the cheese stick back into the egg mixture and roll until coated. Finally, place into the bread crumbs, pressing the crumbs on each piece of cheese to ensure it's coated all around so the cheese doesn’t leak out.
5. Place the coated cheese sticks in the freezer while the oil preheats. Preheat oil to 350°F. It should be hot enough that a few crumbs dropped into the oil will bubble.
6. In small batches, place breaded cheese sticks into the hot oil for about 2 minutes or just until browned. Do not overcook or the cheese will leak out.
7. Serve hot with warm pasta sauce.

Cheesy Chicken Broccoli SoupIngredients:- 2 tablespoons unsalted butter- 1 tablespoon olive oil- 1 large onion, finely c...
07/22/2024

Cheesy Chicken Broccoli Soup
Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 medium carrots, julienned
- ½ teaspoon salt
- 1 teaspoon fresh ground black pepper
- 3 tablespoons all-purpose flour
- 3 cups low sodium chicken broth
- 4 cups broccoli florets, cut into ½-inch pieces (about 1 pound broccoli)
- 2 cups half and half or milk, or 1 cup whole milk with 1 cup heavy cream (16 ounces)
- 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
- 4 ounces American cheese, diced (about 1 cup)
- 2 cooked chicken breasts, poached or rotisserie, diced or shredded (about 2 cups, or 1 pound chicken)
- Additional shredded cheddar cheese for garnish

Instructions:
1. Prep all the ingredients before you begin as the recipe moves along quickly.
2. In a Dutch oven or soup pot, combine the butter and olive oil. Cook over medium-high heat until the butter is melted. Add the diced onion, carrots, salt, and pepper. Cook until the onions are just starting to soften, about 5 minutes. Add the flour and stir to coat the vegetables. Continue cooking and stirring until the flour starts to form a fond on the bottom of the pan.
3. Add the chicken broth and scrape the bottom of the pan to release any browned bits. Pour in the broccoli and bring to a simmer. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
4. Stir in the half and half, cheddar, and American cheeses. Continue cooking and stirring until the cheese is melted. Add the chicken, cover, and simmer for another 5 to 10 minutes or until heated through. Check the seasoning and add salt and pepper as needed.
5. Garnish each bowl with shredded cheddar and fresh cracked black pepper. Serve with crusty bread for sopping up all the creaminess!

Skillet Zucchini and MushroomsIngredients:- 1 tablespoon olive oil- 3 tablespoons butter, divided- 2 small zucchini, cut...
07/22/2024

Skillet Zucchini and Mushrooms
Ingredients:
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 small zucchini, cut into thin half-moon slices
- Salt and pepper, to taste
- 1 small yellow onion, finely diced
- 1 pound small button mushrooms, cleaned and patted dry
- 3 to 4 cloves garlic, minced
- 2 teaspoons fresh chopped herbs (such as thyme and oregano) or 1 teaspoon dried herbs
- ¼ cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated Parmesan, for garnish

Instructions:
1. Heat the olive oil and ½ tablespoon of butter in a large skillet over medium-high heat until shimmering.
2. Add the zucchini slices to the skillet, season with salt and pepper, and sauté for 3 to 4 minutes until tender. Remove the zucchini from the skillet and set aside.
3. Return the skillet to medium-high heat. Add the remaining butter and diced onions, cooking for 2 minutes until softened. Add the mushrooms and cook for 5 to 7 minutes until tender and browned.
4. Stir in the minced garlic and fresh herbs, cooking for 20 seconds until fragrant.
5. Return the cooked zucchini to the skillet, mix with the mushrooms, and cook for an additional minute. Pour in the vegetable broth and simmer for 2 minutes to meld the flavors.
6. Adjust seasoning with salt and pepper as needed. Remove from heat and garnish with chopped parsley and grated Parmesan before serving.

BLT Pasta SaladIngredients:- 2 pounds beef cube steaks (about 8 pieces)- ¼ cup cooking oil- 1 cup flour- ½ teaspoon kosh...
07/22/2024

BLT Pasta Salad
Ingredients:
- 2 pounds beef cube steaks (about 8 pieces)
- ¼ cup cooking oil
- 1 cup flour
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon cracked black pepper (or to taste)
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups beef stock

Instructions:
1. Preheat a skillet over medium heat.
2. Season the cube steaks with a pinch of salt and pepper.
3. In a small bowl, combine the flour with salt, pepper, garlic powder, and onion powder.
4. Add the cooking oil to the hot skillet.
5. Dredge the cube steaks in the seasoned flour and place them in the skillet. Cook in batches, browning each side for 2-3 minutes. The meat does not need to be cooked through. Transfer the browned steaks to the crockpot. Repeat with remaining steaks.
6. Add 2 tablespoons of the seasoned flour mixture to the skillet. Whisk and cook for 1 minute.
7. Add the beef stock to the skillet and whisk to combine with the flour mixture. Cook for 1 minute more, then transfer the gravy mixture to the crockpot with the cube steaks. (Note: the gravy will not be thickened at this point.)
8. Cover the crockpot, set to low, and cook for 4 hours. The gravy will thicken as the steak cooks.
9. Serve the tender cube steak with gravy alongside your favorite side dishes.

Crock Pot Cubed SteakIngredients:- 2 pounds beef cube steaks (about 8 pieces)- ¼ cup cooking oil- 1 cup flour- ½ teaspoo...
07/22/2024

Crock Pot Cubed Steak
Ingredients:
- 2 pounds beef cube steaks (about 8 pieces)
- ¼ cup cooking oil
- 1 cup flour
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon cracked black pepper (or to taste)
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups beef stock

Instructions:
1. Preheat a skillet over medium heat.
2. Season the cube steaks with a pinch of salt and pepper.
3. In a small bowl, combine the flour with salt, pepper, garlic powder, and onion powder.
4. Add the cooking oil to the hot skillet.
5. Dredge the cube steaks in the seasoned flour and place them in the skillet. Cook in batches, browning each side for 2-3 minutes. The meat does not need to be cooked through. Transfer the browned steaks to the crockpot. Repeat with remaining steaks.
6. Add 2 tablespoons of the seasoned flour mixture to the skillet. Whisk and cook for 1 minute.
7. Add the beef stock to the skillet and whisk to combine with the flour mixture. Cook for 1 minute more, then transfer the gravy mixture to the crockpot with the cube steaks. (Note: the gravy will not be thickened at this point.)
8. Cover the crockpot, set to low, and cook for 4 hours. The gravy will thicken as the steak cooks.
9. Serve the tender cube steak with gravy alongside your favorite side dishes.

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