Lobster Mac & Cheese

Creamy, rich, and over-the-top indulgent, this Lobster Mac & Cheese is a moment. Think garlic butter poached lobster nestled in a silky cheese sauce that clings to every curve of your pasta. Baked until golden and bubbling with a blanket of parmesan on top, it’s the kind of dish that turns dinner into a celebration.

Why You’re Going to Love This Recipe

• Lobster cooked in garlic butter makes this feel luxurious with minimal effort
• The cheese blend with white cheddar, muenster, and parmesan melts like a dream
• Creamy roux-based sauce made with lobster poaching liquid for added depth
• Perfect for special occasions or when you just want to treat yourself
• Baked to golden perfection for that irresistible cheesy crust

Ingredients

You’ll need lobster tails, unsalted butter, garlic, pasta, heavy cream, white cheddar, muenster, parmesan, flour, and a few key seasonings like old bay, onion powder, and paprika. Fresh parsley for garnish seals the deal.

Garlic Butter Poached Lobster (WATCH HERE)

Start by melting butter in a pan over low heat. Once it begins to gently bubble, add the lobster tails with garlic and a touch of salt. Let them poach in the butter for just a few minutes until they turn opaque and tender. Baste occasionally, then transfer to a wire rack and strain the poaching liquid. Reserve some of that liquid for the sauce as it adds incredible flavor.

Mac & Cheese

In a large pot, whisk together the reserved poaching liquid and flour to create a light roux. Slowly stream in room temperature heavy cream, whisking constantly until smooth. Season with old bay, onion powder, garlic, paprika, and salt. Let it simmer until it thickens enough to coat the back of a spoon.

Remove from heat and stir in sharp white cheddar and muenster until the sauce is velvety. Fold in your cooked pasta. I used shellbows for their sauce-catching curves and toss until every piece is coated. Add the lobster, chopped into bite-sized pieces, and mix until evenly combined.

Assemble and Bake

Spoon half of the mac into a greased baking dish. Add a layer of muenster cheese, then top with the rest of the mac. Finish with a generous grating of parmesan. Bake at 375 degrees until bubbling and golden brown on top.

Let it rest for about 10 minutes so the cheese can settle into that perfect creamy texture. Garnish with fresh parsley and serve warm.

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Garlic Butter Lobster Mac & Cheese

This Lobster Mac & Cheese is the ultimate comfort food glow-up. Garlic butter poached lobster meets a luxuriously creamy cheese sauce made with sharp white cheddar, muenster, and parmesan, all folded into tender pasta and baked until golden and bubbling. It’s rich, savory, and perfect for when you’re craving something decadent. Whether you’re serving it for a special dinner or just spoiling yourself because you deserve it, trust me.

Course brunch, dinner

Cuisine American

Keyword creamy pasta, lobster, mac and cheese, seafood

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

Garlic Butter Poached Lobster

• 3-4 lobster tails cleaned, deveined and shelled
• 1 stick butter unsalted
• 1 tsp garlic minced or paste
• 1 tsp salt

Mac & Cheese

• 16 oz short pasta such as shells or elbow cooked according to packaging
• 4 cups heavy cream room temp
• 2 cup sharp white cheddar shredded
• 1 1/2 cup parmesan cheese freshly grated
• 1 1/2 cup muenster cheese shredded
• 6 tbsp poaching liquid from poached lobster
• 6 tbsp flour
• 1 tsp garlic minced
• 1 tsp old bay seasoning
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 1/2 tsp paprika

Garnish

• Parsley freshly chopped

Instructions

Garlic Butter Poached Lobster

• In a pan over low heat melt a stick of unsalted butter. Once the butter is gently simmering, add the cleaned and shelled lobster tails with minced garlic and salt.
• Allow the lobster tails to gently cook in the simmering butter for 4-5 minutes. Bast the lobster tails when necessary. Remove from the butter and place on a wire rack. Strain the poaching liquid and reserve 6 tbsps.

Mac & Cheese

• In a large pot over medium heat, add the reserved 6 tbsps of poaching liquid with some flour. Whisk constantly for 1-2 minutes to create a roux that is light brown in color.
• Then, slowly add the heavy cream in a steady stream while whisking. This will help prevent lumps and lead to a super smooth sauce.
• Once all the heavy cream is incorporated, season with old bay seasoning, onion powder, minced garlic, paprika and salt to taste.
• Allow to cook for an additional 3-4 minutes until the sauce is thick enough to coat the back of a spoon. Make sure to keep whisking the entire time to avoid scorching at the bottom of the pot.
• Remove from heat and fold in the shredded sharp white cheddar and 1 cup shredded muenster cheese. Now that the sauce is nice and smooth, pour over the cooked pasta of your choice. I’m using shellbows which is a hybrid of shells and elbows for maximum sauce coverage.
• Finally, cut the poached lobster tails into bite sized pieces and fold into the mac and cheese. Mix until well incorporated.

Assemble

• Preheat the oven to 375F.
• Transfer half of the mac and cheese to a prepared baking dish followed by a lay of muenster cheese. Top with the remaining mac and cheese and smooth out to an even layer.
• Finally, cover with a decent amount of freshly grated parmesan cheese. Place in the oven and bake for 15-20 minutes until the top is bubbling and golden brown.
• Allow to sit for 10 minutes before serving. Garnish with freshly chopped parsley and enjoy!

Creamy Roasted Poblano Chicken Enchiladas

If you’ve been craving something rich, creamy, and loaded with bold flavor, this is it. These Creamy Roasted Poblano Chicken Enchiladas are the perfect blend of comfort and spice, thanks to a smoky poblano barbecue sauce that takes them to another level. Juicy rotisserie chicken gets mixed with sautéed veggies, melty cheese, and a velvety base of cream cheese and roasted poblano sauce. Everything gets wrapped up in soft flour tortillas and smothered in a luscious white cheese sauce before baking until golden and bubbly. Each bite melts in your mouth and leaves you reaching for seconds.

Why You’re Going to Love This Recipe

Double sauced deliciousness
A bold poblano barbecue sauce in the filling and a creamy white sauce on top.

Effortless yet indulgent
Made with store-bought rotisserie chicken for easy prep, but packed with homemade flavor.

Crowd pleasing comfort food
Perfect for cozy dinners, game day spreads, or potluck gatherings.

Satisfying and loaded
Every tortilla is stuffed to the brim with a hearty, creamy, cheesy chicken mixture.

Ingredients You’ll Need

For the Chicken Filling
Rotisserie chicken
Cream cheese
Roasted poblano Mexican-style barbecue sauce
Monterey Jack cheese
Sautéed onions and bell peppers
Garlic
Salt and pepper

For the Creamy White Sauce
Monterey Jack cheese
Chicken broth
Sour cream
Milk or cream
Green chiles
Butter
Flour
Cumin
Salt and pepper

To Assemble and Bake
Large flour tortillas
Colby Jack cheese
More roasted poblano sauce

Garnish
Fresh cilantro
Chopped tomatoes
Sliced avocado

Creamy White Sauce

To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
Let cook for several minutes until the sauce thickens. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly until well combined, then set aside.

Assemble

Preheat oven and divide the chicken filling into four even portions.
Lay down a large tortilla and spoon the filling in a straight line down one side. Gently roll the tortilla from one end to the other, keeping it tight as you go.
Repeat until all the tortillas are rolled and placed seam side down in a baking dish.
Cover with the creamy white sauce and top with more roasted poblano sauce and Colby Jack cheese.
Bake until the cheese is melted and bubbling around the edges.
Garnish with chopped tomatoes, fresh cilantro, and slices of avocado before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the oven at a low temperature until warmed through, or microwave in short intervals. For best results, add a splash of broth or milk before reheating to keep the sauce creamy.

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Creamy Roasted Poblano Chicken Enchiladas

When comfort food and bold flavor come together, this is the dish you get. These Creamy Roasted Poblano Chicken Enchiladas are rich, cheesy, and packed with smoky depth from a roasted poblano barbecue sauce that’s stirred right into the chicken filling. Rolled up in soft flour tortillas and smothered in a silky white cheese sauce, they bake to bubbly, golden perfection. Every bite is creamy, savory, and just the right amount of indulgent, perfect for a cozy night in or impressing guests around the dinner table.

Course dinner, lunch

Cuisine American, Mexican

Keyword chicken, enchiladas

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 4 large tortillas
• 1 cup Colby jack cheese shredded

Chicken Filling

• 3 cups rotisserie chicken shredded
• 8 oz cream cheese softened
• 1 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
• 1 cup Monterey Jack cheese shredded
• 1/4 cup onions sautéed
• 1/4 cup bell peppers sautéed
• 1 tsp garlic minced or paste
• Salt to taste
• Pepper to taste

Creamy White Sauce

• 2 cups Monterey Jack cheese shredded
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1/4 cup milk or heavy cream
• 1/4 cup green chiles
• 3 tbsp butter unsalted
• 3 tbsp flour
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cumin ground

Garnish

• Cilantro chopped
• Tomato chopped
• Avocado sliced

Instructions

Creamy White Sauce

• To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
• Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
• Let cook for 3–4 minutes until the sauce has thickened. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

• In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 350°F and divide the chicken filling into four portions.
• Lay down one large tortilla and add the chicken filling in a straight line down one side. Gently roll the tortilla from one end to the other, tightening as you go.
• Repeat until all tortillas are used. Transfer to a baking dish and cover the filled tortillas with the creamy white sauce. Top with more of the Tenayo Roasted Poblano Mexican-Style Barbecue Sauce and Colby Jack cheese.
• Bake for 30 minutes, until the cheese is melted and bubbling around the edges of the dish.
• Once cooked, garnish with chopped tomatoes, chopped cilantro, and slices of avocado. Enjoy!

Shrimp & Jumbo Lump Crab Alfredo Garlic Bread

Golden, garlicky, and unapologetically indulgent, this Shrimp & Jumbo Lump Crab Alfredo Garlic Bread is what seafood dreams are made of. Imagine a toasted loaf brushed with garlic butter, topped with creamy Alfredo sauce, crispy fried shrimp, and buttery sweet jumbo lump crab. Everything gets smothered in mozzarella and baked until bubbling and irresistible. It’s rich, decadent, and the kind of dish that turns heads as soon as it hits the table.

Whether you’re looking to wow your dinner guests or just spoil yourself with something over-the-top delicious, this seafood garlic bread is ready to deliver. Serve it with extra Alfredo on the side and watch it disappear.

Why You’re Going to Love This Recipe

• Bold, buttery, garlicky flavor from the very first bite
• Creamy homemade Alfredo sauce that pulls everything together
• Crispy shrimp with a golden crust that holds up beautifully under the cheese
• Sweet, delicate jumbo lump crab for that luxe seafood touch
• Toasted bread edges that stay crunchy under all that cheesy richness
• Perfect for sharing, yet so good you might not want to

Ingredients You’ll Need

Shrimp
Egg white
Garlic powder
Onion powder
Salt
Pepper
Paprika

All-purpose flour
Canola oil

Jumbo lump crab meat
Mozzarella cheese
Parmesan cheese
Parsley
Red pepper flakes

Unsalted butter
Garlic
Heavy cream

How to Make It (WATCH HERE)

Marinate the Shrimp
Toss the cleaned shrimp with egg white, garlic powder, onion powder, salt, pepper, and paprika. Let it marinate in the fridge for at least an hour to soak up all that flavor.

Make the Alfredo Sauce
In a saucepan, melt butter and sauté minced garlic until fragrant. Whisk in heavy cream, then season with onion powder, salt, and pepper. Once the sauce thickens, stir in parmesan until smooth and velvety.

Prepare the Garlic Butter
Melt butter and stir in minced garlic and salt. Set it aside for brushing on the bread.

Bread the Shrimp
In a separate bowl, mix flour with seasonings. Dredge the marinated shrimp in the seasoned flour and fry briefly in hot oil just until golden. Don’t worry about cooking them through — they’ll finish in the oven.

Assemble the Garlic Bread
Split the loaf and brush generously with garlic butter. Toast in the oven until lightly golden. Then layer with Alfredo sauce, mozzarella, crispy shrimp, and crab. Add more Alfredo and cheese, then bake until the cheese is melted and bubbling.

Garnish and Serve
Finish with grated parmesan, chopped parsley, and a pinch of red pepper flakes. Cut into pieces and serve with extra Alfredo for dipping.

Storage and Reheating

Wrap leftovers tightly in foil and refrigerate. To reheat, warm in a 350°F oven until hot and the cheese is melted. Avoid the microwave if you want to keep the bread crisp and the shrimp from overcooking.

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Shrimp & Jumbo Lump Crab Alfredo Garlic Bread

Golden, garlicky, and unapologetically indulgent, this Shrimp & Jumbo Lump Crab Alfredo Garlic Bread is what seafood dreams are made of. Picture this: a crusty loaf slathered in garlic butter, layered with creamy homemade Alfredo sauce, succulent fried shrimp, and buttery sweet jumbo lump crab. Then comes a double hit of mozzarella and a final bake until everything is melted, bubbling, and irresistible. It’s part appetizer, part main course, and all kinds of unforgettable. Serve it up as the star of your next dinner party or savor it solo. You won’t want to share.

Course Appetizer, brunch

Cuisine American

Keyword crab, crispy shrimp, garlic bread

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

• 1 loaf of bread
• 8 oz jumbo lump crab meat
• 2 cups mozzarella cheese shredded

Shrimp Marinade

• 1 lbs large shrimp cleaned shelled and deveined
• 1 large egg egg white only
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika

Alfredo Sauce

• 2 cups heavy cream
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• ¼ tsp salt

Garnish

• Parmesan cheese grated
• Parsley chopped
• Red pepper flakes

Instructions

Shrimp Marinade

• In a large bowl, add all ingredients listed under “Shrimp Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Alfredo Sauce

• Add butter to a sauce pan over medium heat.
• Once melted add garlic and cook until fragrant, about 1-2 minutes.
• Whisk in heavy cream and season with onion powder, salt and pepper.
• Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
• Once thickened, mix in grated parmesan cheese and set aside.

Garlic Butter

• In a small bowl, combine the melted butter, minced garlic, and salt. Stir well to distribute the garlic evenly. Set aside for brushing later.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
• Once the shrimp are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the shrimp in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 1-2 minutes until golden brown. They will finish cooking in the oven. The main focus is to get that golden crust.

Assemble

• Heat oven to 400F
• Split the loaf in half and spread on a healthy amount of garlic butter on both sides. Place on a sheet pan and bake for 4-5 minutes until the tops are golden brown.
• Then, add a nice layer of the alfredo sauce followed by some mozzarella cheese, the crispy shrimp, pieces of jumbo lump crab meat, more alfredo sauce and mozzarella cheese.
• Bake for 10-15 minutes or until the cheese is melted and bubbly.
• Garnish with parmesan cheese, parley and red pepper flakes. Cut into equal pieces and serve with a side of alfredo sauce. Enjoy!

Brunch Never Looked So Good

Peaches and Cream Pound Cake French Toast is what happens when brunch decides to dress up a little. Thick slices of buttery pound cake soak up a rich, custardy batter, then sizzle in a hot pan until golden and crisp on the edges. But the real magic? A warm, cinnamon kissed peach glaze that spills over the top, pooling into every crevice. Add a cloud of homemade whipped cream, and suddenly, this isn’t just French toast, it’s dessert for breakfast, or breakfast for dessert. Whether you’re serving it on a slow Sunday morning or surprising someone special, this dish is pure indulgence on a plate.

Why You’re Going to Love This Recipe

It’s a showstopper
This isn’t your average French toast. Using buttery pound cake in place of bread makes each bite richer, softer, and far more luxurious.

The peach glaze is everything
Warm, gooey, cinnamon-laced peaches spooned over golden French toast gives it that dreamy Southern dessert feel with minimal effort.

Homemade whipped cream makes a difference
Fluffy, lightly sweetened whipped cream adds balance and creaminess to every bite. And when it starts to melt into the warm glaze? Unreal.

Perfect for special mornings
Whether it’s a weekend treat, a brunch date at home, or a cozy holiday breakfast, this recipe is made to impress and satisfy.

Ingredients You’ll Need

Butter Pound Cake Loaf
You can find this in the bakery or freezer section of most grocery stores. Let it come to room temperature before slicing.

For the French Toast Batter
You’ll need milk, eggs, brown sugar, vanilla extract, lemon zest, and cinnamon. This mix adds flavor and richness that soaks into the cake.

For the Whipped Cream
Heavy cream, sugar, and a pinch of salt come together to create soft, silky peaks of whipped goodness.

For the Peach Glaze
Canned sliced peaches, brown sugar, butter, cinnamon, vanilla, salt, and a little water cook down into a thick, sweet glaze that brings everything together.

How to Make It (WATCH HERE)

Start with the peach glaze
In a medium pot over medium heat, melt the butter with the brown sugar and vanilla extract. Once the sugar dissolves and the mixture is smooth, pour in the peaches along with half the syrup from the can. Stir everything together and bring it to a gentle boil. Add the cinnamon stick, a splash of water, and a pinch of salt. Let it all simmer for a few minutes until the glaze thickens and clings to the back of a spoon. Remove from heat and set aside to cool slightly.

Whip the cream
In a large chilled bowl, add the heavy cream, sugar, and salt. Whisk by hand or with a stand mixer until soft peaks form. The whipped cream should be airy and pillowy, with just enough structure to hold its shape. Place it in the fridge until ready to use.

Make the French toast batter
In a separate mixing bowl, whisk together the milk, eggs, brown sugar, vanilla, lemon zest, and cinnamon. Mix well until fully combined and smooth.

Assemble and cook
Heat a frying pan over medium heat and add a few tablespoons of butter. While the pan heats, slice the pound cake into one-inch thick pieces. Dip each slice into the French toast batter, turning to coat all sides thoroughly but gently. Let any excess drip off, then place each piece into the hot pan.

Cook the slices until golden brown on each side, turning as needed so all edges crisp up slightly. The outside should develop a golden crust while the inside stays soft and tender. Work in batches, adding more butter to the pan as needed.

Time to serve
Once the French toast is done, serve it while still warm. Top each slice with a generous dollop of whipped cream, spoonfuls of the warm peach glaze and peaches, and an extra drizzle of syrup over the top. The contrast of hot and cold, creamy and crisp, sweet and spiced is something you’ll want to savor slowly.

Storage and Reheating Tips

If you happen to have leftovers, store the French toast slices in an airtight container in the fridge. They’ll keep well for a couple of days. Reheat them in a nonstick pan with a little butter over medium-low heat until warmed through. The whipped cream should be stored separately and re-whipped if needed. The peach glaze can be reheated gently in a small saucepan or the microwave until warm and pourable again.

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Peaches and Cream Pound Cake French Toast

Peaches and Cream Pound Cake French Toast is what happens when brunch decides to dress up a little. Thick slices of buttery pound cake soak up a rich, custardy batter, then sizzle in a hot pan until golden and crisp on the edges. But the real magic? A warm, cinnamon kissed peach glaze that spills over the top, pooling into every crevice. Add a cloud of homemade whipped cream, and suddenly, this isn’t just French toast, it’s dessert for breakfast, or breakfast for dessert. Whether you’re serving it on a slow Sunday morning or surprising someone special, this dish is pure indulgence on a plate.

Course Breakfast, brunch

Cuisine American

Keyword french toast, peaches and cream, pound cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 1 12 oz butter pound cake loaf
• Butter for cooking

French Toast Batter

• 1/2 cup milk
• 2 large eggs
• 1 tbsp brown sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1/2 tsp cinnamon

Whipped Cream

• 1 cup heavy whipping cream cold
• 1/4 cup sugar fine or powdered
• 1/4 tsp salt

Peach Glaze

• 15 oz can peaches sliced
• 1/2 cup water
• 1/4 cup brown sugar
• 3 tbsp butter
• 1 stick cinnamon
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

Peach Glaze

• In a medium pot set over medium heat, add the butter, brown sugar, and vanilla extract. Stir gently until the sugar fully dissolves and the mixture becomes glossy. Pour in one can of sliced peaches along with half of the juices from the can, then stir to combine.
• Allow the mixture to come to a gentle boil, then add a stick of cinnamon, a splash of water, and a pinch of salt to balance the sweetness. Let everything simmer together for 2 to 3 minutes, or until the glaze thickens enough to coat the back of a spoon.
• Once the desired consistency is reached, remove the pot from the heat and set the glaze aside to cool slightly as it continues to thicken.

Whipped Cream

• In a large chilled bowl, pour in the cold heavy whipping cream, sugar, and a pinch of salt. Using a whisk, beat the mixture continuously until soft peaks begin to form. You can also achieve this more quickly using a stand mixer fitted with the whisk attachment.
• The whipped cream should be smooth, airy, and hold its shape gently when the whisk is lifted. Once ready, place it in the refrigerator to chill until it’s time to serve.

French Toast Batter

• In a large mixing bowl, combine all of the ingredients listed under “French Toast Batter.” Whisk thoroughly until the mixture is smooth and well blended, ensuring that there are no streaks of egg or spices.
• This batter will serve as the flavorful base for soaking the pound cake slices.

Assembly

• Set a frying pan over medium heat and add a few tablespoons of butter, allowing it to melt and coat the bottom of the pan. While the pan heats, slice the butter pound cake loaf into equal pieces, about one inch thick, to ensure even cooking.
• Working one piece at a time, dip each slice of pound cake into the French toast batter, turning to coat all sides thoroughly. Make sure the batter soaks in slightly without over saturating the cake to the point of it falling apart.
• Carefully place each coated slice into the hot pan.
• Cook until each side is golden brown and the edges begin to crisp, turning as needed to achieve an even sear all around. The outside should develop a slight crust while the inside remains tender.
• Once all slices are cooked, serve immediately while warm. Top generously with the chilled whipped cream, spoonfuls of the peach glaze along with the peaches themselves, and finish with an extra drizzle of the syrupy glaze for good measure. Enjoy!

Al Pastor Taquitos

Crisp on the outside, melty on the inside, and bursting with bold flavor in every bite, these Al Pastor Taquitos are a spicy-sweet spin on a comforting classic. Juicy rotisserie chicken gets tossed in Tenayo’s Spicy Al Pastor Barbecue Sauce, then mixed with pineapple juice, garlic, and herbs for an irresistible filling. Wrapped in warm corn tortillas with a layer of gooey cheese and pan-seared to golden perfection, these taquitos deliver the crunch, the heat, and the kind of flavor that keeps you coming back for more. Drizzle them with warm queso, scatter on some red onion and cilantro, and get ready for a next-level snack or weeknight dinner.

Why You’re Going to Love This Recipe

• Crispy, cheesy, and loaded with bold, spicy flavor
• Uses rotisserie chicken for a quick and easy shortcut
• The perfect blend of smoky, sweet, and tangy from the al pastor sauce
• Great for game day, entertaining, or a fun twist on taco night
• Ready in under 30 minutes with minimal prep

Ingredients
Corn tortillas
Mozzarella cheese or any cheese you prefer
Oil for cooking

Al Pastor Chicken Filling
Rotisserie chicken
Tenayo Spicy Al Pastor Barbecue Sauce
Red onion
Cilantro
Pineapple juice
Garlic
Oregano
Salt
Pepper

Garnish
Queso
Cilantro
Red onion

Al Pastor Chicken Filling
In a large bowl, add all the ingredients listed under Al Pastor Chicken Filling. Mix thoroughly and set aside.

Assemble
Wrap a stack of corn tortillas in damp paper towels and microwave for 10 to 12 seconds.
This will help make them more pliable and resistant to breaking when it’s time to stuff and roll.
To one of the warmed tortillas, add a layer of your favorite cheese. I went with mozzarella, but feel free to make a change.
Follow that with a few tablespoons of the al pastor chicken filling and top with more of the Tenayo Spicy Al Pastor Barbecue Sauce.
Roll up nice and tight, making sure the seam is facing down.
Repeat until all of the filling is used.
Add a few tablespoons of oil to a pan over medium heat.
Add a single layer of the taquitos, seam side down.
Cooking the seam side first will help keep the tortillas from unfolding.
After 1 to 2 minutes, rotate and cook until all sides are golden and crispy, about 4 to 6 minutes total.
Once all taquitos are nice and crispy, garnish with a drizzle of velvety queso, diced red onion, and chopped cilantro.
Serve immediately and enjoy.

Storage and Reheating
Store leftover taquitos in an airtight container in the fridge for up to three days.
To reheat, place them in a skillet over medium heat or pop them in the oven or air fryer until warmed through and crispy again.
Avoid microwaving if you want to preserve that crispy texture.

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Spicy Al Pastor Taquitos

Crispy, cheesy, and unapologetically bold, these Al Pastor Taquitos are everything you crave in one irresistible bite. Juicy rotisserie chicken gets a fiery sweet makeover with Tenayo’s Spicy Al Pastor Barbecue Sauce, mingling with pineapple juice, herbs, and just the right kiss of garlic. Wrapped in warm corn tortillas with gooey melted mozzarella, then pan seared until golden and crisp, each taquito is finished with a luscious drizzle of warm queso, a sprinkle of red onion, and a pop of fresh cilantro. Whether you’re hosting a party or indulging in a weeknight treat, these taquitos will steal the show bite after craveable bite.

Course Appetizer

Cuisine American, Mexican

Keyword al pastor, bbq chicken, taquitos

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 10-12 corn tortillas
• 10-12 slices of mozzarella cheese or any cheese you prefer
• Oil for cooking

Al Pastor Chicken Filling

• 4 cup shredded rotisserie chicken
• 1 cup Tenayo Spicy Al Pastor Barbecue Sauce
• 1/4 cup red onion minced
• 1/4 cup cilantro chopped
• 1/4 cup pineapple juice
• 1 tsp garlic minced or paste
• 1 tsp oregano dried
• Salt to taste
• Pepper to taste

Garnish

• Queso warmed
• Cilantro chopped
• Red onion diced

Instructions

Al Pastor Chicken Filling

• In a large bowl, add all the ingredients listed under “Al Pastor Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Wrap a stack of corn tortillas in damp paper towels and microwave for 10 to 12 seconds.
• This will help make them more pliable and resistant to breaking when it’s time to stuff and roll.
• To one of the warmed tortillas, add a layer of your favorite cheese. I went with mozzarella, but feel free to make a change.
• Follow that with a few tablespoons of the al pastor chicken filling and top with more of the Tenayo Spicy Al Pastor.
• Roll up nice and tight, making sure the seam is facing down.
• Repeat until all of the filling is used.
• Add a few tablespoons of oil to a pan over medium heat.
• Add a single layer of the taquitos, seam side down.
• Cooking the seam side first will help keep the tortillas from unfolding.
• After 1 to 2 minutes, rotate and cook until all sides are golden and crispy, about 4 to 6 minutes total.
• Once all taquitos are nice and crispy, garnish with a drizzle of velvety queso, diced red onion, and chopped cilantro.
• Serve immediately and enjoy!

Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce

Golden, crispy shrimp, velvety grits, and a luxurious crab cream sauce—this dish brings the soul of the South to your table with an indulgent twist. Marinated in buttermilk and coated in Papi Cuisine Deluxe Breading, these shrimp are fried to crispy perfection, layered over cheesy grits, and finished with a creamy crab sauce for a rich. Shrimp and grits is such comforting meal that’s equally suited for cozy nights or special occasions.

Why You’ll Love This Recipe

• Southern Comfort with a Coastal Flair: This isn’t just any shrimp and grits—the addition of a buttery crab cream sauce elevates each bite with a blend of bold flavors and textures.
• Perfect for Entertaining: Restaurant-worthy yet easy to prepare, this dish is ideal for wowing guests or treating yourself to an extra-special meal.
• Layers of Flavor: Each element—crispy shrimp, creamy grits, and crab sauce—works together to create a harmonious, unforgettable dish.

Ingredients You’ll Need

• Shrimp: Jumbo, marinated in buttermilk and coated in Papi Cuisine Deluxe Breading for an ultra-crispy texture.
• Jumbo Lump Crab Cream Sauce: Made with real jumbo lump crabmeat, heavy cream, bell peppers, shallots, garlic, and spices for a rich, decadent topping.
• Cheesy Grits: Old-fashioned grits combined with mild cheddar, gouda, and a touch of butter for a creamy, comforting base.

Step-by-Step Instructions

Marinate the Shrimp
In a large bowl, mix buttermilk, shrimp, and Papi Cuisine Deluxe Breading until the shrimp are well-coated. Allow to marinate for 20 minutes to tenderize and infuse flavor.

Prepare the Crab Cream Sauce
In a medium pan over medium heat, add olive oil, then sauté bell peppers and shallots until slightly browned. Add butter and garlic, cooking until fragrant. Pour in the heavy cream, stirring as it comes to a gentle simmer. Add crabmeat, seasoning with oregano, salt, pepper, and smoked paprika. Cook for a few more minutes until the sauce thickens. Reduce heat and keep warm.

Cook the Cheesy Grits
In a deep pot over medium heat, bring chicken broth and milk to a slight boil. Stir in grits, cover, and cook, stirring occasionally, until thick and creamy. Reduce heat, add shredded cheddar and gouda, butter, and heavy cream, stirring until melted and smooth. Season with salt and pepper and keep warm.

Assemble the Dish

1. Heat vegetable oil to 330°F in a deep pot.
2. Dredge the marinated shrimp in Papi Cuisine Deluxe Breading, shake off excess, and fry until golden brown and crispy.
3. To serve, spoon creamy grits onto a plate, layer with crispy shrimp, and drizzle generously with the crab cream sauce. Garnish with fresh parsley.

Tips for Perfect Shrimp and Grits

• For Extra Crisp Shrimp: After dredging, let the shrimp rest for a few minutes before frying for an even crispier crust.
• Avoid Overcooking the Crab: Gently stir the crab cream sauce to keep the crabmeat tender and intact.
• Keep Grits Creamy: Stir frequently while cooking to prevent grits from clumping and to maintain a smooth, creamy texture.

Reheating Creamy Cheesy Grits

1. Stovetop: Add a splash of milk or broth and reheat over low heat, stirring gently to bring back the creamy consistency.
2. Microwave: Place in a microwave-safe dish, add a little milk or broth, and heat in 30-second intervals, stirring each time until heated through.

Storage and Freezing Suggestions

• Refrigerate: Store shrimp, sauce, and grits in separate airtight containers for up to 3 days.
• Freezing: Freeze the crab cream sauce and grits separately in airtight containers for longer storage. Reheat the sauce gently to avoid breaking, and refresh the grits with extra milk or broth when reheating.

Indulge in the comforting flavors of the South with a touch of luxury in every bite of this Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce—perfect for treating yourself or impressing a crowd!

Why You’re Going to Love This Recipe

• Restaurant-Quality Dish at Home: A perfect blend of seafood elegance and creamy pasta comfort, offering you a luxurious meal without leaving your kitchen.
• Perfectly Balanced Flavors: The creamy sauce, infused with garlic, tarragon, and a subtle heat from red pepper flakes, perfectly complements the delicate sweetness of the crab cakes.
• Customizable Pasta: Choose your favorite pasta to pair with this dish, from shellbows to fettuccine, ensuring the sauce clings to every bite for a memorable experience.
• Great for Impressing: Ideal for dinner parties, this dish will wow your guests with its stunning presentation and sophisticated flavors.
• Easy and Straightforward: Despite its gourmet appearance, this recipe is simple to follow and doesn’t require advanced cooking skills.

Ingredients

For the Crab Cake

• Claw crab meat
• Mayo
• Panko breadcrumbs
• Fresh parsley, chopped
• Fresh chives, chopped
• Dijon mustard
• Worcestershire sauce
• Black pepper
• Old Bay seasoning
• Garlic, grated
• Lemon juice
• Large egg

For the Cream Sauce

• Heavy whipping cream
• White wine
• Parmesan cheese, grated
• Unsalted butter
• Garlic, grated
• Tarragon, dried or fresh chopped
• Red pepper flakes
• Salt to taste

For the Garnish

• Dried parsley
• Olive oil

Instructions

Crab Cake

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine all ingredients listed under “Crab Cake” except for the crab meat. Mix until well combined.
3. Gently fold in the crab meat, being careful not to overmix, to keep the crab cakes moist and light.
4. Form the mixture into mounds with your hands, handling them gently.
5. Place the crab cakes on a parchment-lined baking sheet and bake until golden brown on top.

Cream Sauce

1. In a large pan over medium heat, melt the butter and sauté the garlic until fragrant.
2. Add the white wine to the pan and let it simmer, allowing the alcohol to cook off.
3. Pour in the heavy whipping cream and season with red pepper flakes, tarragon, and salt. Stir well to combine.
4. Let the sauce simmer until it thickens slightly, stirring occasionally.

Assemble

1. Add your cooked pasta of choice to the cream sauce. Toss to coat the pasta evenly.
2. Sprinkle in the grated Parmesan cheese and continue to cook, stirring occasionally, until the sauce has thickened to your liking.
3. Once the crab cakes are done, plate your pasta and top each serving with a crab cake.
4. Drizzle with any remaining sauce and garnish with dried parsley and a touch of olive oil. Serve immediately and savor the richness of this indulgent dish.

Storage Suggestions

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the pasta and crab cakes in a pan over low heat, adding a splash of cream or milk to refresh the sauce if necessary. The crab cakes can also be reheated in a preheated oven at 350°F (175°C) to retain their crispiness.

Final Thoughts

Creamy Crab Cake Pasta is the epitome of indulgence. Each bite offers a delightful contrast between the creamy pasta and the tender, flavorful crab cakes. Whether you’re looking to impress someone special or treat yourself, this recipe is sure to become a staple in your kitchen. Don’t forget to experiment with different pasta shapes to find the perfect match for this luxurious sauce!

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Creamy Crab Cake Pasta

Indulge in the luxurious flavors of our Creamy Crab Cake Pasta, where tender pasta meets a velvety cream sauce, infused with aromatic garlic, white wine, and a hint of tarragon. Topped with a golden, succulent crab cake, this dish marries comfort with sophistication, making it perfect for a special dinner or a delightful treat any night of the week. Whether you’re cooking for yourself or impressing guests, this recipe promises a restaurant-quality experience at home.

Course dinner, Main Course

Cuisine American

Keyword crab cakes, creamy pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 lb cooked pasta your choice

Crab Cake

• 8 oz claw crab meat
• 1/2 cup mayo
• 1/4 cup Panko breadcrumbs
• 1 tbsp parsley fresh chopped
• 1 tbsp chives fresh chopped
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 tsp black pepper
• 1 tsp old bay
• 1 tsp garlic grated
• 1 tsp lemon juice
• 1 large egg

Cream Sauce

• 2 cups heavy whipping cream
• 1/4 cup white wine
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic grated
• 1 tsp tarragon dried or fresh chopped
• 1/2 tsp red pepper flakes
• Salt to taste

Garnish

• Parsley dried
• Olive oil

Instructions

Crab Cake

• In a bowl, add all ingredients listed under “Crab Cake” except for the crab meat. Mix thoroughly, then gently fold in the crab meat.
• Using your hands, gently form into mounds being careful not to over mix or pack into too tight. This will insure the crab cakes are moist and light.
• Transfer to a parchment lined baking sheet and place in a preheated oven at 400F for 15-18 minutes. Cook until they are golden brown on top.

Cream Sauce

• To a pan over medium heat, add butter and garlic. Cook until the garlic is fragrant, about 1-2 minutes.
• Add the white wine and cook for an additional 2-3 minutes to allow the alcohol to dissipate.
• Then, add the heavy whipping cream and season with red pepper flakes, tarragon and salt, to taste.

Assemble

• Add in the cooked pasta of your choice to the cream sauce. I used shellbows with looks like a mix between elbow and shell pasta’s. Perfect to hold that delicious sauce.
• Follow that with some parmesan cheese and allow the sauce to thicken and cook for 4-5 minutes. Mixing occasionally.
• At this point the crab cakes should be cooked and ready to go as well.
• Plate the pasta and top with one of the golden crab cakes. Top with additional sauce and garnish with dried parsley and a little olive oil. Enjoy!