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Cheesy Cheeseburger To Go

Makes 6 servings.


1/2 lb. ground beef

1/2 lb. ground chicken

1/2 lb. ground turkey

2 large tomatoes, 1 diced and 1 sliced

1/3 cup diced mushrooms

1 tbsp. garlic powder

2 garlic cloves, minced

1 tbsp. salt

1 tbsp. pepper

15 slices smoked bacon

6 slices Real California American cheese

6 slices Velveeta cheese

1 sweet onion, such as Vidalia, diced

Squash and Asparagus Casserole

Makes 8 servings


1 tbsp. cooking oil

4 tbsp. Real California butter, divided, plus more for the baking dish

12 asparagus spears, cut in thirds

6 yellow squash, sliced

5 large shallots, diced

2 large garlic cloves, minced

Pinch ground cayenne, or more to taste

2 tbsp. dried thyme leaves, divided

1 cup shredded Real California sharp Cheddar cheese, or more to taste

Lean Curry Chicken

Makes 6 servings.


1 tablespoon Real California butter

8 green onions, thinly sliced, white separated from dark green tops

2 garlic cloves, minced

1 1/2 tablespoons minced fresh ginger

1 tablespoon curry powder

1 boneless, skinless uncooked chicken, cut into small chunks*

Portobello Quesadilla

Makes 4 servings


1 large portobello mushroom (6 ounces)

1 tablespoon unsalted Real California butter

2 flour tortillas, about 8-inches in diameter

1/2 cup shredded Real California Cheddar cheese (6 ounces)

1/4 cup plain nonfat Real California yogurt, lightly beaten


Lettuce Cup "Tacos" with Chicken and Crema

Yield 12 


2 tablespoons Real California butter

3 (6-to-7-inch) corn tortillas, halved and cut into 1/4-inch strips

3/4 cup Real California sour cream or crème fraîche

1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced, or more to taste

12 iceberg lettuce leaves, trimmed into a bowl shape

1 pound cooked chicken, shredded

2 cups tender cilantro sprigs

Kogi BBQ Kimchi Quesadillas

8 tablespoons Real California butter

2 cups kimchi, chopped

4 tablespoons canola oil

4 (12-inch) flour tortillas

4 cups Real California shredded Cheddar-Jack cheese

8 sesame (shiso) leaves, torn

4 tablespoons roasted sesame seeds

Monk's Kettle Mussels


4 tablespoons Real California butter, divided

1 tablespoon chopped shallot

1 clove garlic, sliced

1 red Fresno or jalapeño chile, cut into quarters lengthwise (remove seeds for milder heat, if desired)

1 pound mussels (about 20), scrubbed and de-bearded

1/2 cup beer, such as Belgian Wit

1 teaspoon fresh thyme leaves

Milk Braised Pork Shoulder

8 servings


2 pounds Pork Shoulder

Corn Oil, for browning

1 quart Real California Milk, whole

1 Onion, quartered

6-8 Sage Leaves

1 bunch Thyme

Fresh ground Pepper

2 teaspoons Salt


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