Caldo Tlalpeño

Caldo Tlalpeño is a deliciously nutritious chicken and vegetable soup, perfect for chilly days, served with fresh cheese and chipotle chili pepper on top. And avocado, if you've got some!

This dish is originally from Tlalpan, Mexico, one of the 16 administrative alcaldías or boroughs of Mexico City. It is the largest borough by area but most of it is forested rather than urban. According to Wikipedia, the city still boasts colonial era mansions and cobblestone streets. Frankly, it sounds lovely and totally worth putting on my list of places to visit, even if it didn’t also have a Six Flags amusement park. Which it does!

I love that this caldo is even mentioned in their tourist information. They are rightly very proud of it. What makes it so wonderful, in my opinion, is the fresh tomatoes in the broth. They give it a light, bright flavor, so much better than plain old chicken soup.

Despite photographic evidence to the contrary, I did serve this to my family with the crumbled fresh cheese as well as the required chipotle peppers in adobo sauce, I just completely forgot to put it on when taking the pictures. Some recipes mentioned adding avocados as well but I didn't have any. Add it cubed or sliced when serving, if you do.

Caldo Tlalpeño

I used unsalted homemade chicken stock for this dish so I did season the chicken with a little fine sea salt before poaching it in the stock. If you are using stock with salt, you can skip this step. I give the approximate weights for the vegetables below but know that if you have, say, a little more carrot or fewer green beans, this caldo will still be delicious. 

Ingredients

For the chicken:

1 1/2 lbs or 675g boneless, skinless chicken breast

¼ of a medium white onion

1 clove garlic

8 cups or 1.9L chicken stock 

1/2 teaspoon fine sea salt

For the caldo:

2 tablespoons canola or other light oil

4 medium carrots (about 13 oz or 370g)

1/4 white onion (

3 tomatoes (about 1 lb or 450g) 

1 clove garlic

5 oz or 142g green beans 

1 can (16 oz or 454g) chickpeas, drained and rinsed

2 sprigs coriander

4 epazote leaves (These are apparently a traditional ingredient and I was lucky enough to find some at my nearby Fiesta supermarket. If you can’t put your hands on some, just add a little more cilantro.)

To garnish:

Crumbled fresh cheese

Chipotle peppers in adobo sauce

(Avocado is also recommended but as I mentioned above, I didn't have any.)

Method

Season the chicken breasts with the salt (if using a salt free stock - see note above) and set aside for a few minutes. Cut the onion into thick slices and smash the garlic clove with the side of a large knife. 

Add the onion and garlic to a large pot along with the chicken. Pour in the stock and bring it to a soft boil over a medium flame.

 

Turn the fire down to simmer, put the lid on your pot and cook the chicken for 45 minutes. 

Remove the chicken from the pot and set aside until it is cool enough to handle. Use two forks to shred it.

Strain the broth into a heatproof bowl and discard the onion slices and garlic. 

Finely chop the onion and peel and slice the carrots. Core and chop the tomatoes. Cut the green beans into bite-sized pieces.

Add the oil to the pot and sauté the chopped onions and the carrots for about 10 minutes or until the onions are translucent and the carrots are starting to soften. I find the carrots cook faster if I put the lid on the pot so you might want to do the same. Just don’t forget to stir occasionally.

While the onion and carrots are cooking, place the tomatoes and garlic in the blender with a cup of the strained chicken broth. I have a hand blender so I popped mine in the hand blender vessel and whizzed them smooth with it. 

Add the tomatoes to the onion and carrots. 

Cook over a low heat for about 12 minutes or until the carrots are tender. At minute 8, add in the green beans. Give it a good stir. 

When the beans are just about cooked through, add the rest of the reserved chicken broth, chickpeas, epazote, cilantro, and shredded chicken. 

Cook over low heat for 6 more minutes. Season with salt, if needed.

To serve, spoon the chicken and vegetables into bowls. Top with broth. Serve the cheese and chipotles in small plates at the table so that everyone can add what they’d like to their bowls. It is traditional to add one chipotle pepper to each bowl!

Enjoy!

It’s Sunday FunDay and my friends and I are sharing Mexican dishes to commemorate The Day of the Dead (el Día de los Muertos), a Mexican holiday where families welcome back the souls of their deceased relatives for a brief reunion that includes food, drink and celebration. Check out all the links below! Many thanks to our host, Camilla of Culinary Adventures with Camilla. 

• Atola - East Indian by Sneha's Recipe
• Caldo Tlalpeño by Food Lust People Love
• Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures
• Enfrijoladas de Pollo by A Day in the Life on the Farm
• Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla
• Pan de Muerto (Mexican Day of the Dead Bread) by Karen's Kitchen Stories
• Pan Seared Tilapia with Shrimp by Palatable Pastime
• Taco Casserole by Making Miracles
• Vegetarian Tortilla Soup by Mayuri's Jikoni

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Southwestern Chicken Tacos

The filling for these Southwestern Chicken Tacos includes corn, black beans, tomatoes, jalapeños, onions and cilantro so, to serve, all you need to add is cheese and the tortillas! (And extra cilantro, if desired.)

We are fans of pretty much any kind of taco in this house. In fact, Tex-Mex recipes of all kinds are popular. My typical taco is made with seasoned ground meat, either beef, pork, turkey or chicken but occasionally I like to be more adventurous and make something that is a little different.

The addition of beans and corn stretch your chicken budget, which is always a good thing, while adding extra protein and flavor, again both always welcome. Don't like black beans? Use your favorite bean instead!

Southwestern Chicken Tacos

This makes enough filling for more than a dozen generously filled tacos. We use either corn tortillas or the half corn/half flour ones my local grocery store sells freshly made in their bakery section, simply toasted in a dry pan over a medium flame. 

Ingredients

For the taco filling: 

1 1/2 lbs or 625g boneless skinless chicken breasts, sliced thinly

Fine sea salt 

Freshly ground black pepper

2 cups or 300g fresh sweet corn (cut off the cob or substitute frozen niblets)

2 tablespoons olive oil

1 onion, cut in thin wedges

2 ripe Roma tomatoes, cored and chopped

1 fresh jalapeño, stem removed, chopped

1 can (15.25oz or 432 g) black beans, drained and rinsed

1 tablespoon tomato paste 

2 tablespoons taco seasoning

For garnish: small handful cilantro

To serve:

12-15 fresh corn tortillas 

grated extra sharp cheddar or Colby Jack cheese

cilantro, cleaned and hard stems removed (optional)

Method

To make slicing the chicken breasts thinly easier, I put them in the freezer for about half an hour first. This firms them up enough that a sharp knife can make clean cuts. 

Season the chicken lightly with fine sea salt and freshly ground black pepper.

In a nonstick skillet, pan-fry the chicken in batches, until slightly golden on both sides. Remove from the pan. 

Tip the corn in and fry until it gets browned, possibly with little charred bits. Add another drizzle of olive oil, if necessary. 

Add in the onions and sauté until they turn translucent and are golden. 

Add in the tomatoes and jalapeño. Stir well. 

Mash half of the black beans with a fork.

Add all the beans (mashed and whole) to the pan with the taco seasoning, tomato paste and 1 cup or 240ml water. Stir well to combine. 

Put all the chicken back in the pan and stir again. Heat to warm through. 

Garnish with some cilantro. Serve with pan-toasted tortillas, grated cheese and extra cilantro and let everyone assemble their own. 

Enjoy! 

Happy Sunday FunDay! As you can guess from the recipe titles below, today we are getting a head start on National Taco Day tomorrow. Why that’s not on a Tuesday, I have no idea but the important thing is that we will be celebrating! There may even be margaritas. ¡Olé! Many thanks to our host, Wendy of A Day in the Life on the Farm!

• Karen’s Kitchen Stories: Ancho Chili Chicken Tacos 
• Amy’s Cooking Adventures: Breakfast Tacos 
• Making Miracles: Honey BBQ Chicken Tacos 
• Palatable Pastime: Shredded Chipotle Chicken Tacos 
• A Day in the Life on the Farm: Slow Cooker Shredded Beef Grilled Tacos 
• Food Lust People Love: Southwestern Chicken Tacos
• Culinary Adventures with Camilla: Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas 
• Sneha’s Recipe: Tofu Tikka Tacos

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Italian Sausage and Chicken Ragù - Instant Pot

This Italian Sausage and Chicken Ragù is not only delicious stirred through with a fresh herby ricotta, thanks to the Instant Pot, it is also quick enough for a weeknight meal. 

I honestly don’t know what took me so long to start using my Instant Pot. As I’ve mentioned before, it took a kitchen renovation to motivated me but, boy, howdy, do I love that thing now!

Anytime I see a slow cooker recipe that starts out by sautéing or browning something in a pan on the stove first, I think, HA. I can make that in the Instant Pot and skip the stove step. And I usually do. 

For anyone unfamiliar with the term ragù, it's just a fancy (Italian) way of saying meat sauce. Merriam-Webster defines ragù as "a hearty, seasoned Italian sauce of meat and tomatoes that is used chiefly in pasta dishes and that is typically made with ground beef, tomatoes, and finely chopped onions, celery, and carrots."

Italian Sausage and Chicken Ragù with Herby Ricotta

This recipe is adapted from a slow cooker one in the New York Times cooking section. The original took six hours to cook and contains only chicken. I highly recommend the addition of the hot Italian sausage to this dish you will make and serve in less than 30 minutes in your Instant Pot.

Ingredients

For the ragù:

19 oz or 538g hot Italian sausage

1 small carrot

1 small yellow or purple onion 

4 cloves garlic

2 large boneless, skinless chicken breasts (about 10 oz or 290g each)

1 can (14.5 oz or 411g) crushed or diced tomatoes 

3 tablespoons tomato paste

2 tablespoons olive oil

1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

1 sprig fresh oregano (or 1/2 teaspoon dried oregano)

1 ½ teaspoons red-pepper flakes, plus more to taste

Fine sea salt and freshly ground black pepper

For the herbed ricotta topping: 

1 cup or 250g whole-milk ricotta

Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix

zest 1 medium lemon

1 teaspoon balsamic vinegar

1/4 teaspoon fine sea salt

To serve:

10 oz or 285g tagliatelle, fettuccine, linguine or other long, thick pasta, cooked al dente according to package instructions.

Method

Peel and chop the carrot, onion and garlic. 

Remove the casings from the Italian sausage and put it in the Instant Pot on sauté. Cook for several minutes using a wooden spoon to break the sausage into crumbles as it browns. 

Add in the carrot, onion and garlic. Sauté, stirring often, for a few minutes more until the vegetables soften. 

Nestle the chicken breasts into the sausage and vegetables. 

Top with the canned tomatoes, tomato paste, olive oil, thyme, oregano, crushed red pepper and a sprinkle of fine sea salt and freshly ground black pepper.

Secure the lid on the Instant Pot and set it manually to 9 minutes. 

When the time is up, safely release the pressure. Remove and discard the herb sprigs.

Transfer the chicken breast to a cutting board and use two forks to shred the chicken then return it to the Instant Pot and stir well. 

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. 

While the pasta cooks, chop your herbs and combine them in a small bowl with the ricotta, lemon zest, balsamic vinegar and salt. 

Taste the sauce, adding more red-pepper flakes, if you like, and salt if needed.

Divide the pasta among bowls. Top with ragu and a good spoon of the herby ricotta. 

Enjoy! 

It’s MultiCooker Monday! Check out the variety of small appliance recipes my friends are sharing today. Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Meringue Kisses in Toaster Oven from Sid's Sea Palm Cooking
• Slow Cooker Thai Peanut Chicken from Making Miracles
• Beef Barbacoa Tacos from A Day in the Life on the Farm
• Italian Sausage and Chicken Ragu - Instant Pot from Food Lust People Love
• Ropa Vieja in the Slow Cooker from Karen's Kitchen Stories
• How to Cook Jowar/Sorghum in Instant Pot from Magical Ingredients

                                                         

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

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Chicken Chili Tortilla Casserole

This chicken chili tortilla casserole is like enchiladas made easier by layering the “filling” with corn tortillas and topping each layer with cheese. It is assembled, with apologies to all Italians: lasagna style. 

We love enchiladas at our house so I’ve been known to make ones with beef, chicken with chorizo and even a mix of chicken and black beans. If you need a vegetarian version, I can highly recommend my cheesy bean enchilada recipe made with pintos and vegetarian refried beans. Topped with jalapeños and black olives it is as pretty as it is tasty. You won’t even miss the meat, I promise. 

The only reason I don’t make enchiladas more is the messy hassle of saucing the tortillas to soften and then filling them. This casserole avoids that whole palaver.

That said, the chicken chili is also delicious on its own. :) 

Chicken Chili Tortilla Casserole

In the US, unlike in most of the world where chili powder is literally just ground chili peppers, chili powder is a spice mix made with (at least in the McCormick brand powder) toasted whole ripe chili peppers, cumin, oregano, garlic and salt. To make it clear, I’m going to call it chili (seasoning) powder in the ingredients list below. 

Ingredients

1 lb or 450g trimmed chicken breasts

fine sea salt

freshly ground black pepper

2 tablespoons canola or other light oil, plus extra for the baking dish

1/2 small onion, finely chopped

1/2 green pepper, finely chopped

1-2 fresh jalapeños, finely chopped

3 tablespoons chili (seasoning) powder (see note above)

1 1/2 teaspoons ground cumin

1/2 teaspoon smoked paprika

1 can (14.5 oz or 411g) small dice tomatoes with green chili peppers

1 tablespoon tomato paste

14 fresh corn tortillas

8 oz or 225g extra sharp cheddar or a blend of cheeses, grated

Optional garnish:

sliced fresh jalapeños

Method

Cut the chicken into small pieces. I like to put my hand on the breasts and cut them in two through the middle so the pieces are thinner, then cut them into small cubes. You can just kinda chop it up with a sharp knife, if you prefer. 

Season the chicken pieces with a good sprinkle of salt and a few generous grinds of black pepper. 

Warm the oil in a large pot and then sautéed the chopped vegetables in the oil until softened, about five minutes. 

Add in the chili powder, cumin and paprika and give the whole thing a good stir. Cook for another two minutes, then add in the chicken. Stir well to coat the chicken with the seasonings. 

Cook for another few minutes then add in the canned tomatoes and the tomato paste then using the tomato can as a measuring vessel, add a full can of water. 

Bring to a slow boil then reduce the heat and simmer for 30 minutes, covered. 

Preheat your oven to 350°F or 180°C. 

Grease the bottom of a casserole dish with a little oil and cover it with a layer of corn tortillas, cutting them to make them fit. I chose this ridiculously shaped pan so it got a little more complicated than necessary. (Another wedding gift from 25 years ago, it matches the quiche dish.) 

Spoon over 1/3 third of the chicken chili and sprinkle on 1/3 of the cheese. 

Cover this with another layer of corn tortillas, another 1/3 of the chicken chili and 1/3 of the cheese. 

Repeat with another layer of tortillas, the balance of the chicken and the balance of the cheese. Rip a couple of tortillas into pieces and strew them decoratively over the casserole. (This step is not strictly necessary but I like the crunch that they add to the top.)

Cover with foil and bake in your preheated oven for 30 minutes. Remove the foil and cook for an additional 10-15 minutes or until the top is browned. 

Leave to cool for about 10 minutes before garnishing with sliced fresh jalapeños, if using, and cutting the casserole into squares to serve. 

Enjoy!

Today I’m joining my Baking Blogger friends who are sharing Mexican recipes. Check them out below. I know mine isn’t in any way authentically Mexican but I hope it is close enough to qualify. Many thanks to our host and organizer, Sue from Palatable Pastime. 

• Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe
• Bolillos from Culinary Adventures with Camilla
• Capirotada de Leche from Palatable Pastime
• Cheesy Corn Dip from Magical Ingredients
• Chicken Chili Tortilla Casserole from Food Lust People Love
• Creamy Caramel Flan from Making Miracles
• Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm
• Tacos De Jocoqui (Sour Cream Tacos) from Sid's Sea Palm Cooking
• Telera Rolls from Karen's Kitchen Stories

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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Saucy Pepperoni Roasted Chicken

These saucy pepperoni roasted chicken thighs are a quick but delicious meal for a busy night. Serve them with large green salad or over pasta for a complete main course. 

We love crispy skin on roasted chicken so I was looking for a way to add in flavor without covering that gorgeous skin. One day, as I was examining the contents of my refrigerator and cupboards, this idea came to me. Tomato sauce with pepperoni, but only knee-deep so that chicken thighs can still turn a lovely golden brown. 

The chicken juices meld with the pepperoni and tomato sauce that cooks down as the liquid evaporates in the oven, making the most wonderful sauce for pasta. 

Saucy Pepperoni Roasted Chicken

I used Italian passata, which is uncooked tomato puree, but if you can’t find it in your local grocery store, by all means use regular tomato puree. Or, if you’d rather start with uncooked tomatoes, puree canned crushed tomatoes in a blender. I’ve given the weight of my chicken thighs below but if yours weighs a little more or a little less, no worries. 

Ingredients

4 chicken thighs (about 1 lb 14 oz or 850g)

2 cloves garlic

1-2 sprigs fresh oregano

2 cups or 500g Italian passata

3 1/2 oz or 100g spicy pepperoni, thinly sliced 

1 teaspoon sugar

fine sea salt

freshly ground black pepper

2 bay leaves

For garnish: fresh oregano leaves

To serve (optional): 

cooked pasta

crushed red pepper

Method

Preheat your oven to 350°F or 180°C. Line the bottom of your baking pan with the pepperoni. My package had 48 slices of pepperoni and I used every single one. 

Peel and chop the garlic. In a mixing bowl, combine the passata with the garlic, oregano leaves and sugar. 

Remove the excess fat from the chicken thighs and lightly salt and pepper them. You can also remove the bones if desired but that’s not absolutely necessary. I didn't remove the bones but I did open the thighs up so I could rub some salt and pepper inside.

Pour the prepared tomato sauce into the pepperoni-lined baking pan.

Nestle the seasoned chicken in the sauce, skin side up. Tuck in the bay leaves. 

Roast in your preheated oven for about 40-45 minutes or until chicken thighs are golden brown and cooked through. 

Discard the bay leaves. Sprinkle on a little fresh oregano for garnish. Serve over cooked pasta, if desired. 

Enjoy!

It’s Sunday FunDay and I’m hosting with the theme “Chicken Delights.” Check out all the wonderful recipes everyone is sharing below:

• Chicken and Stuffing Bake from Palatable Pastime
• Chicken Biryani-Gujarati Style from Sneha's Recipe
• Chicken and Ramen Noodle Dump Casserole from A Day in the Life on the Farm
• Chicken Fajitas from Culinary Adventures with Camilla
• Creamy Spinach and Red Pepper Chicken from Making Miracles
• Saucy Pepperoni Roasted Chicken from Food Lust People Love
• The Best Brine for Whole Roast Chicken from Amy's Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Sticky Jammy Hot Wings

Sticky jammy hot wings are sweet and savory and spicy, not to mention finger-licking good! And, even better for you, they are baked, not fried!

I absolutely love chicken wings. They are hands down my favorite part and possibly in my top five favorite things to cook and eat. For all the many years we lived in Dubai, I made my spicy sticky wings every single Friday when the weather was conducive to sailing. Sitting in the shallows of the bright blue Arabian Gulf, we ate wings to our hearts content, threw the bones farther out for the sea creatures and rinsed our sticky fingers in the salty sea. Idyllic. 

Now that we are back in the States, especially since we’ve been stuck home in a small family unit, we haven’t felt much like party wings. But I gotta tell ya, these wings helped lift my mood considerably. Something about the tangy, spicy, sweet glaze made me smile a little. Perhaps they’ll lift your spirits too. 

Sticky Jammy Hot Wings

I used homemade three-berry jam for these delicious wings but you can use your favorite fruit jam or even marmalade. If you warm the jam slightly, it is easier to mix into the glaze. This recipe is adapted from one on Love and Olive Oil.

Ingredients

2 1/2 lbs or 1142g chicken wings (weight without tips – about 12 wings)

1 tablespoon olive oil

1/2 teaspoon fine sea salt

1/2 teaspoon cayenne

freshly ground black pepper

For the glaze:

1 garlic clove

1 hot red chili pepper

1 tablespoon rice vinegar

2 teaspoons soy sauce (I used low sodium.)

1 tablespoon olive oil

1/3 cup or 110g jam of your choice

Optional for garnish: chopped cilantro 

Method

If your wings are still in one piece, use a sharp knife to divide them into three pieces. Put the wing tips in a bag and freeze them to use later when making chicken stock. I happened to buy mine in Costco where they were already separated and someone else somewhere kept the tips. I hope they did something useful with them.  

Preheat oven to 425°F or 218°C. For easier clean up, you might want to line your pan with aluminum foil or a silicone liner.

In a large bowl, put the wing pieces in a single layer. Drizzle on the olive oil, then sprinkle on the sea salt and cayenne. Give them all few generous grinds of black pepper. 

Use a wooden spoon or spatula to toss the wings to distribute the seasonings and oil to all sides of the chicken. 

Bake the pieces for 40 minutes on the middle rack of your preheated oven, turning them over once halfway through cooking, until the wings are golden brown.

Meanwhile to prepare glaze, mince the garlic and chili pepper. 

Put them both in a small bowl with the rice vinegar and set aside for about 10 minutes. This helps mellow the sharpness of the garlic somewhat. Next add in the soy sauce, olive oil and the jam. If the jam is fairly stiff, warm the whole bowl in the microwave for about 10-15 seconds then stir well to combine. 

Pour any chicken grease out of the baking pan and discard. Put the wings in a clean bowl, again single file. Spoon the glaze on to distribute it evenly.

Use a spatula or wooden spoon to toss the wings to coat them with the glaze. 

Put the chicken back in the baking pan and spoon any glaze left in the bowl on top of the pieces. 

Turn your oven to broil. Return the pan to the oven, still on the middle rack. 

Broil the wings for about 5 minutes or until the glaze has started to bubble and caramelize. Do not walk away from the oven as they can burn really quickly if you aren’t watchful. 

Garnish with some chopped cilantro, if desired. 

Enjoy! 

This month my Baking Blogger friends are sharing recipes using jam and preserves. Check them all out below. Many thanks to our leader and host, Sue of Palatable Pastime. 

• Blackberry Crumble Bars from Cookaholic Wife
• Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges from Sneha's Recipe
• Chicken Thighs in Raspberry Sauce from Making Miracles
• Jalapeño Lime Glazed Chicken from Palatable Pastime
• Jam Pinwheel Cookies from Magical Ingredients
• Jelly Glazed Wings from Sid's Sea Palm Cooking
• Orange Marmalade Cinnamon Streusel Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Pepper Jelly Glazed Chicken Breasts from A Day in the Life on the Farm
• Roasted Lamb with Bourbon-Plum Glaze from Culinary Adventures with Camilla
• Shortbread Jam Cookies with a Streusel Topping from Karen's Kitchen Stories
• Sticky Jammy Hot Wings from Food Lust People Love

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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