Southwest Chicken Stew

This Southwest Chicken Stew is brought to you in collaboration with Albertsons to help bring you easy recipes using canned goods to celebrate National Canned Food Month! As always, the recipe and opinions in this post are my own.

Did you know that it's National Canned Food Month? If not, February is National Canned Food Month! I am working with Albertsons to help you celebrate and to bring you a delicious recipe that you can get on the table in about half an hour!

I always keep canned food of some of my favorite recipes in stock that way I have then on hand for a quick and healthy meal. Especially when you're cooking with beans and green chile, you don't always have time to cook the beans or roast/peel fresh green chile or thaw/defrost frozen green chile! Another one of my favorite recipes is using canned beans to make bean burgers; it's also a fast and healthy alternative, so I always keep those ingredients on hand. Another nice thing about keeping canned vegetables in your pantry is that you can get creative with whatever you have-- just starting thinking about flavor combinations and whether or not they go together and then go from there!

This stew takes about half an hour to prepare and is hearty enough to eat as a meal. I decided to dump all sorts of vegetables that I like in there, some green chile, carrots, tomatoes, and corn. And to add a little more heartiness, I added a large can of pinto beans in addition to the chicken. This recipe is a little different because I used bacon and white wine to add a little more depth to the flavor of the stew, which is something that I love to do with my dishes. Even though this stew doesn’t take long to make, it tastes like you’ve been preparing it the entire day! And, like other stews and soups, it’s better the next day!

You can check out other recipes using canned products at Cans Get You Cooking.

What are your favorite meals that you make using canned goods?

Southwest Chicken Stew
A Tortillas and Honey original recipe

4 slices, thick-cut bacon, diced
1 yellow onion, diced
1 jalapeno, finely diced
2 carrots, peeled and diced
1 Tbs. red chile powder (preferably New Mexican red chile)
1/2 c. dry white wine
4 garlic cloves, minced
1 15-oz. can whole kernel sweet corn, drained and rinsed
1 27-oz. can pinto beans, drained and rinsed
2 14.5-oz. cans stewed tomatoes (the original version which has dehydrated onions, celery, and green peppers)
2 4-oz. cans green chile
32 oz. chicken broth
2-3 c. chicken, cooked and shredded (rotisserie works well here)
1 Tbs. parsley, chopped
1 Tbs. green onions or chives, finely chopped

In a large pot, cook the diced bacon over medium heat until the fat renders and the bacon is cooked through (but not crispy). Add in the onions, jalapeno, and carrots then cook until the onions are soft and translucent, 5-10 minutes. Once the onions are cooked, add in wine to deglaze pan and cook for another 2-3 minutes. Add in the minced garlic and stir for about 30 seconds.

Add in the corn, beans, tomatoes, green chile, and chicken broth. Bring the mixture to a boil, then lower the heat to a simmer.

Add in the cooked chicken, parsley, and onions/chives, and cook over a low heat for 20 minutes, stirring occasionally.

(Like other soups, this is even better the next day!)

Makes 8-10 servings



This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text, as always, are all mine.

Apple Dumplings (#freshtastyvalentines)

Welcome to our finale of Fresh Tasty Valentines! Over this past week, over 20 bloggers have gotten together and created recipes from products provided by our generous sponsors! These sponsors are also being amazing and providing so many great prizes for our giveaway, which you can see and enter below!

For the finale of a great week full of flavor, I decided to make dessert. I know it's not really a healthy recipe, but it's got a whole apple per serving. And what's that saying about an apple a day? ;-) These apples were provided to me by Envy Apples. These apples originated in New Zealand, but have eventually been planted and cultivated here in the United States up in Washington State.

So, yes. Apple Dumplings. These are not your average apple dumplings. These apple dumplings are actually inspired by a version of a former co-worker's husband's secret recipe, and I've always wanted to recreate a version of it. I was going through my Grandma Betty's old Betty Crocker's Picture Cook Book that my mom gave me, and I found a recipe that sounded exactly like his version-- down to pouring heavy cream over the finished apples! Needless to say, I was thrilled to find this recipe and was excited to use the apples I received from Envy Apples.

This recipe is fairly simple to make, but it does take a fair amount of time-- you make the dough, prepare the syrup, peel and core the apples, cut the pastry and make the dumplings, then baking the dish. The hardest part of preparing these dumplings, for me, was to roll out, cut, and wrap the dumplings. I'm pretty inpatient and don't have a steady or decorative hand, so my dumplings took me a couple of tries to get them presentable.

A couple of the tips that I will give you on  making this recipe is 1) to make sure that the dough isn't rolled out too thin because the dough is more likely to rip and/or fall apart and 2) to make sure that you grease the dish really well because the dumplings will stick to the pan.

This dish is a cute dish to serve up and I love the individual portions. Make sure that you pour extra syrup on top-- it's almost like an apple pie! I hope that you've enjoyed all of the dishes that all the bloggers and I have shared with you this week!

Now, there's one more day left to enter the giveaway and Envy Apples has contributed a great prize! This prize package will include Envy apples, an apple corer, and more! Please see the entry form below to enter to win the giveaway and to also enter to win one of the numerous other prized provided by our generous sponsors!

To find out more about Envy Apples, please visit their website or social networks (Twitter, Facebook, Pinterest, Instagram)!

Please come back tomorrow for more recipes, and please visit all of the participating bloggers and check out their recipes-- please see the bottom of the post for a link to all the other bloggers' recipes!


a Rafflecopter giveaway

This post was sponsored by Envy Apples. While I was provided free product, I was not compensated for this post and, as always, the opinions of this post are all my own.

Apple Dumplings
from Betty Crocker's Picture Cook Book (1st Edition, 7th printing, pg. 325)

For the syrup:
1 c. sugar
2 c. water
3 Tbs. unsalted butter
1/4 tsp. cinnamon

For the filling:
1/2 c. sugar
1 1/2 tsp. cinnamon

1 Tbs. butter, cut into 6 pieces
6 apples, peeled and cored
2 9-inch pie crusts (try my easy homemade pie crust!)
Heavy cream, for serving

For the syrup:
Bring all syrup ingredients together in a saucepan, bring to a boil, and boil for 3 minutes. Set aside to cool.

For the filling:
Mix together the sugar and cinnamon in a small bowl and set aside.

For the dumplings:
Preheat the oven to 425 F. Grease a 9x13 pan really well.

Roll out the pie crust into 6 7-inch squares.

Place an apple on each square of the pastry. Fill the core cavity with the sugar and cinnamon filling mixture. Dot each top of the apple cavity with butter.

Bring opposite points of the pastry up over the apple. Overlap, moisten, and seal. Place in a 9x13 baking dish. Pour hot syrup around the dumplings.

Bake immediately until crust is nicely browned and apples are cooked through (test with a fork). Serve warm with the syrup and heavy cream.

Brussel Sprouts and Broccoli Stir-Fry with Ginger Sesame Sauce (#freshtastyvalentines)

We are gearing up for the finale of Fresh Tasty Valentines! I hope that you've been enjoying this event hosted by Camilla from Culinary Adventures with Camilla. I've been participating in this event along with 20 other bloggers to present you with several recipes throughout the week and many many amazing sponsors who have provided prizes for our giveaways!

Today I'm sharing with you these Brussel Sprouts and Broccoli Stir-Fry with Ginger Sesame Sauce made with products from Mann Packing and T.Lish. Mann Packing is a majority-women owned company whose motto is "Veggies Made Easy." They have several veggies and veggie blends that are packaged and ready for use! T.Lish has three different sauces that you can use as a marinade, sauce, or dressing! It comes in three great flavors: chipotle, sweet garlic, and ginger sesame.

I decided to feature the Ginger Sesame flavor from T.Lish because when I opened the bottle, it smelled like the homemade dressing of one of my favorite salads (which I still need to feature on the blog). I also wanted to pair it with something a little more hearty, so I decided to make a stir fry inspired by a stir fry that I had seen featuring brussel sprouts! I found out last year that I really like brussel sprouts-- I've used it in pasta and I've roasted it so that it's caramelized. My mom also made a great recipe over the holidays that has candied walnuts. So I was excited to combine all of these flavors!

The packaged veggies (like Mann's) are really useful when you want to make a meal but don't want to be spending a lot of time prepping ingredients (sometimes it seems like it takes more time than actually making the dish!). So I used a package of brussel sprouts and a package of broccoli and carrot stir-fry mix. But, use whichever veggies you like!

This dish came out so wonderful. It's not incredibly saucy because the veggies soaked it all up, but feel free to add more sauce to your taste.

Do you make a unique stir-fry? I'd love to hear what kinds of stir-fries that you like to make!

Now, Mann Packing and T.Lish have contributed some great prizes to our giveaway! Mann Packing is providing a $25 gift card to one winner, and T.Lish is also providing a winner with one bottle of each of their three marinades! Please see the entry form below to enter to win both of the giveaways and to also enter to win one of the numerous other prized provided by our generous sponsors!

To find out more about Mann Packing, please visit their website or social networks (Twitter, Facebook, Pinterest, Instagram)!

To find out more about T.Lish, please visit their website or social networks (Twitter, Facebook, Pinterest, Instagram)!

Please come back tomorrow for more recipes, and please visit all of the participating bloggers and check out their recipes-- please see the bottom of the post for a link to all the other bloggers' recipes!


a Rafflecopter giveaway

This post was sponsored by Mann Packing and T.Lish. While I was provided free product, I was not compensated for this post and, as always, the opinions and recipe in this post are all my own.

Brussel Sprouts and Broccoli Stir-Fry with Ginger Sesame Sauce

a Tortillas and Honey original recipe

1 lb. chicken breast, diced into 1" pieces

3/4 c. T.Lish ginger sesame dressing and marinade, separated (1/4 c. for marinade, 1/2 c. for stir-fry)

2 Tbs. canola oil

12 oz. package of brussel sprouts, halved (like Mann's)

12 oz. package of broccoli and carrot stir fry mix (like Mann's)

1 garlic glove, minced
1 tsp. sesame oil
1/8 - 1/4 c. reduced sodium soy sauce
5 oz. can sliced water chestnuts, drained and rinsed
2 green onions, sliced (green parts only)
1/4 c. sliced almonds
quinoa or rice, for serving

In a ziploc bag, combine chicken and 1/4 c. of the marinade. Place in fridge and let marinate for about an hour.

In a large wok, heat the canola oil on high heat. Add chicken and marinade and cook until the chicken is fully cooked, stirring frequently. Remove chicken and set aside.

If needed, add more canola oil to the wok. Add the brussel sprouts and cook for about 4 minutes, stirring frequently. Add the stir fry mix and continue cooking until the vegetables become soft, about another 4-5 minutes. Add the garlic, sesame oil, soy sauce, and 1/2 c. reserved marinade and cook for about 5 minutes until the sauce has thickened and is absorbed by the vegetables. (The mixture will be really pungent at first, but the vinegar smell will cook away.)

Add the reserved chicken back along with the water chestnuts into the mixture and heat through. Stir in green onions and sliced almonds.

Serve atop quinoa or rice and garnish with additional green onions and sliced almonds.

Makes about 6 servings

Garlic Sauce Chicken + Uncommon Goods Review (#freshtastyvalentines)

Welcome back for another day of Fresh Tasty Valentines! 20 bloggers, including myself, are getting together to offer you a full week of fun recipes and some very generous sponsors have provided us some really awesome prizes to giveaway to our readers! This great event is being by our hostess with the mostess, Culinary Adventures with Camilla.

Today is a really fun post because I'm combining this post with wine (!!!) and shopping (!!!). Today's post is being sponsored by both Woodbridge by Robert Mondavi and Uncommon Goods. I'm featuring a delicious Garlic Sauce Chicken and a review for the shopping site Uncommon Goods, and I'm so very excited about this post I'm sharing with you today.

The gorgeous stemless wineglasses featured in my post are from this amazing online company called Uncommon Goods. I recently received the most beautiful hand-blown stemless wine glasses and some flavored salts. I had been wanting some hand-blown stemless wine glasses since Thanksgiving when I got jealous of my cousin's, and when I saw these at Uncommon Goods I fell instantly in love with them. Because these wine glasses are hand-blown, they are heavier and thicker than what you'd normally expect but because of the beauty and care taken to make them, I treat these with a lot more care than my normal stemware. One thing to remember about these wine glasses is that because they are hand-blown each one is unique and that they may differ from the photos on the site. 

The flavored salts are a must for any food lover. These salts are infused with a number of different flavors (vanilla cardamom, espresso, pink peppercorn, orange ginger, etc). These are great for sprinkling on a variety of desserts-- say on top of cookies before they go into the oven, sprinkled on creme brulee. While my mom and I were in Carmel last year, we went to an olive oil store and they served us vanilla ice cream topped with good quality olive oil and topped with a sprinkling of salt. Since then, one of my favorite desserts has been ice cream topped with olive oil and salt. Do that with these salts! The espresso is one of my favorites!

Now how appropriate is it that I'm featuring a wine recipe and wine glasses with Valentine's Day coming up?! Get ready to spoil your loved one with some of the unique gifts that Uncommon Goods offers-- say some wine glasses that you can look at here, a corkcicle to keep your wine cold that you can purchase here, or how about one of the other featuring Valentine's Day Gifts they're featuring which you can browse the whole collection here!

The next thing on my "to buy" list is this convertible wine rack. Whether you have 12, 6, 3, or 1 bottle of wine... this wine rack adjusts to how many bottles you have, whether you just stocked up on wine or as you're working your way through your purchases!

Today I am featuring Garlic Sauce Chicken for your double dose of goodness today! This recipe is a one pan recipe that takes less than half an hour to make and doesn't use a lot of ingredients-- short time and few ingredients what Joe thinks is a recipe for success!

What I also love about this recipe is how the garlic becomes slightly sweet and the wine reduces and becomes a velvety sauce. This is a great recipe to use some of your favorite wine because the notes of the wine permeate the entire dish. And how great is it to be able to drink your favorite wine with in (and in your new favorite wine glass tee hee)!

This would be a great recipe to celebrate Valentine's Day or any other special occasion with your loved one!

Now, Woodbridge by Robert Mondavi and Uncommon Goods have contributed some amazing prizes to our giveaway! Woodbridge by Robert Mondavi is providing two bottles of wine (one bottle of Sauvignon Blanc and one bottle of Pinot Noir) to one winner. Uncommon Goods is also providing a $150 gift certificate to use at their website! Please see the entry form below to enter to win both of the giveaways and to also enter to win one of the numerous other prized provided by our generous sponsors!

To find out more about Woodbridge by Robert Mondavi, please visit their website or social networks (Facebook)!

To find out more about Uncommon Goods, please visit their website or social networks (Twitter, Facebook, Pinterest, Instagram, Google+)!

Please come back tomorrow for more recipes, and please visit all of the participating bloggers and check out their recipes-- please see the bottom of the post for a link to all the other bloggers' recipes!


a Rafflecopter giveaway

This post was sponsored by Woodbridge by Robert Mondavi and Uncommon Goods. While I was provided free product, I was not compensated for this post and, as always, the opinions of this post are all my own.

Garlic Sauce Chicken
slightly adapted from Diethood

3 tablespoons olive oil
6 chicken thighs (about 2-pounds)
salt and fresh ground pepper, to taste
1 - 1.5 whole bulb of garlic, peeled, cloves separated
1.5 c. white wine
3 Tbs. parsley, chopped

Heat olive oil in a large skillet. Add chicken and season with salt and pepper.

Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side. Remove chicken from skillet and set aside.

Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic. Carefully add wine to the skillet. Stir in parsley.

Transfer chicken back to skillet.

Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.

Remove from heat. Transfer chicken to serving dish and spoon the garlic sauce over the chicken. Sprinkle a little more chopped parsley over the chicken and serve.

Makes 6 servings

Tangerine Hatch Chile Drumsticks (#freshtastyvalentines)

I hope that you all are enjoying this week's Fresh Tasty Valentines! If you're just joining us, 20 bloggers have gotten together to create a week's worth of recipes and several sponsors have generously provided their products for some great giveaways!

Today I am featuring Tangerine Hatch Chile Drumsticks made with Not Ketchup's Tangerine Hatch Chile All-Purpose Sauce. Not Ketchup sauces are made from ripe seasonal fruit and come in a variety of flavors. This Tangerine Hatch Chile All-Purpose Sauce has NO added sugar or artificial or non-nutritive sweeteners, and contains only 1g of sugar per serving. This sauce also doesn't contain anything artificial nor any preservatives.

I give my brother credit for this recipe! When I got the sauce, I asked him for ideas about what he think I should make with the sauce. His idea was to make them into baked chicken wings, which is an idea that I loved. When I went to the grocery store to get the wings, I stood there looking at them and ended up picking up a package of drumsticks instead. I remembered a baked drumstick recipe that I tried years ago that I loved, so I decided to use my brother's idea but make it into a meal instead of an appetizer.

This recipe is incredible easy to make, but it does take a nice dose of time and attention in the oven. You don't need a lot of other ingredients except salt and pepper, and olive oil either. The sauce is very tangy, but the tangy-ness mutes as it caramelizes and sweetens in the oven. I will caution you that I suggest baking up only what you're going to eat that meal because the skin does become a little soggy when serving them up as leftovers. Eat these babies fresh!

Not Ketchup has contributed a bottle of their Tangerine Hatch Chile All-Purpose Sauce to giveaway to one of our readers! Please see the entry form below to enter to win both of the giveaway and to also enter to win one of the numerous other prized provided by our generous sponsors!

To find out more about Not Ketchup, please visit their website or social networks (Twitter, Facebook, Pinterest, Instagram, Google+)!

Please come back tomorrow for more recipes, and please visit all of the participating bloggers and check out their recipes-- please see the bottom of the post for a link to all the other bloggers' recipes!

a Rafflecopter giveaway

This post was sponsored by Not Ketchup. While I was provided free product, I was not compensated for this post and, as always, the opinions of this post are all my own.

Tangerine Hatch Chile Drumsticks
adapted from Cookin' Canuck

2/3 - 1 c. Tangerine Hatch Chile Not Ketchup Sauce
8 chicken drumsticks
olive oil
kosher salt
freshly ground cracked pepper

In a large bowl, cover the drumsticks with 1/3 - 1/2 c. of the tangerine hatch chile sauce for 15 minutes up until 2 hours.

Preheat oven to 450.

Line a baking sheet with aluminum foil (makes for easy cleanup!) and spray with nonstick cooking spray. Remove the drumsticks from the bowl, turning to coat in the sauce, then place on the prepared baking sheet.

Sprinkle the drumsticks with kosher salt and freshly ground black pepper, then drizzle lightly with olive oil. Bake for 20 minutes.

After 20 minutes, reduce the heat to 350. Remove baking sheet from the oven and baste the drumsticks with some of the remaining sauce (I usually separate the remaining sauce into two small bowls in case of contamination). Drizzle lightly again with olive oil and place back in the oven. Bake for 10 minutes.

Remove baking sheet from oven again, and baste drumsticks with the remaining sauce. Place back in the oven for an additional 10 minutes. After 10 minutes, check to see if skin has started to crisp and the sauce caramelized. If the skin hasn't begun to crisp and the sauce hasn't caramelized, put the chicken back into the oven and crank up the broiler and bake for a couple of more minutes.

Makes 4 servings.

Herbed Egg Muffins on Mixed Greens (#freshtastyvalentines)

Welcome to Day 3 of Fresh Tasty Valentines where about 20 bloggers are getting together to present you with creative and healthy recipes and several sponsors have provided products for many giveaways!

Today I am featuring Herbed Egg Muffins on Mixed Greens, which includes ingredients from two of our sponsors, Gourmet Garden and Bob's Red Mill. Gourmet Garden sent me an amazing package with several of their stir-in pastes and lightly dried herbs, and Bob's Red Mill was generous enough to send me some of the hulled hemp seed hearts.

I've mentioned in previous posts that I'm notorious for running late in the morning and not eating breakfast. If I'm running out of the house, I'll only eat breakfast if I can grab it and go. One of the things that I like to do is make egg muffins. They keep for a couple days AND you can freeze them, so you can thaw them overnight or nuke them in the microwave.

For this recipe, I decided to highlight the herbs and the hemp seed hearts so I kept the recipe very simple. I only used herbs and a light mozzarella cheese to mix in the eggs, then I topped them with the hemp seed hearts. Then I also decided to serve these on top of mixed greens drizzled lightly with olive oil and topped with sea salt flakes and some more hemp seed hearts. The prep takes only minutes, then you pour them into a muffin tin to bake.

This is such an easy and filling recipe to make! And, how I like many of my recipes, it's very versatile. Play with the different types of herbs that you like, change up the cheeses, and toss in a couple of your favorite ingredients! And if you're someone on-the-go, this is a perfect recipe to prepare ahead of time and then grab it and go in the morning!

Now, Gourmet Garden and Bob's Red Mill have contributed to our giveaway! Gourmet Garden is providing two gourmet garden coolers filled with herb pastes and lightly dried herbs to one winner. Bob's Red Mills is also providing a package of hulled hemp seed hearts to one winner. Please see the entry form below to enter to win both of the giveaways and to also enter to win one of the numerous other prized provided by our generous sponsors!

To find out more about Gourmet Garden, please visit their website or social networks (Twitter, Facebook, Pinterest, Instagram, Google+)!

To find out more about Bob's Red Mill, please visit their website or social networks (Twitter, Facebook,Pinterest, Instagram)!

Please come back tomorrow for more recipes, and please visit all of the participating bloggers and check out their recipes-- please see the bottom of the post for a link to all the other bloggers' recipes!


a Rafflecopter giveaway

This post was sponsored by Gourmet Garden and Bob's Red Mill. While I was provided free product, I was not compensated for this post and, as always, the opinions and the recipe of this post are all my own.

Herbed Egg Muffins on Mixed Greens
adapted from The SkinnyTaste Cookbook

Nonstick cooking spray
6 large eggs
6 egg whites
1/4 tsp. kosher salt
Freshly ground black pepper
1 glove garlic, finely minced (or 1 tsp. garlic paste)
1 tsp. basil, finely chopped
1 tsp parsley, finely chopped
1 tsp, chives, finely chopped (or 1/2 tsp. lightly dried)
3/4 c. low-fat mozzarella, shredded
1 Tbs. hulled hemp seed hearts, plus more for sprinkling on mixed greens
6 c. mixed greens
good quality olive oil, for drizzling
flaked sea salt, for sprinkling (like Maldon)

Preheat oven to 350. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray.

In a large bowl, whisk together the eggs, egg whites, salt and pepper. Add in the herbs and mozzarella, then mix well.

Place about 1/4 c. of the egg mixture into each of the 12 muffin cups. Bake for 20-25 minutes or until the eggs are set.

When ready to serve, mix greens lightly with a good quality olive oil (you only need a couple drizzles) and sprinkle with flaked sea salt (use this according to taste).

Plate 1 cup of the mixed greens on a plate, then top with two egg muffins, and sprinkle with more hulled hemp seed heats.

Makes 6 servings (each serving has 2 egg muffins and 1 c. mixed greens)

Note: Egg muffins can be refrigerated for about 3 days or can be frozen in an airtight container for up to three months.

Raspberry Rose Parfait (#freshtastyvalentines)

Welcome back for a whole week of new recipes from many, many bloggers and giveaways from several of our sponsors!

Today I am featuring a recipe using Pacari Chocolate. Pacari Chocolate is organic chocolate from Ecuador and is also a family-owned business. They have several unique flavors, among those is Andean Rose Geranium which I decided to use in my recipe today!

Before I received my chocolate, I was trying to think about the different healthy recipes that I could feature but I didn't know which flavors I'd be receiving. All of the ideas I quickly threw out the window when I received my package of this amazing chocolate. I was drawn to the rose infused chocolate bar and immediately started thinking of ways I could use rose and chocolate in a recipe.

I remembered my mango lassi parfait that I made over the summer that used rosewater as well as a recipe that I've been wanting to make that uses a raspberry rose jam, so I decided to mix the two flavors and make a raspberry rose parfait.

This recipe is very easy to make and takes only minutes to prepare. It is also pretty versatile and you can play with the flavors and the toppings. I actually originally was planning on using plain yogurt, but when I opened the yogurt it was pink... then I looked at the package and it was strawberry banana. I was not going back to the grocery store, so I decided to just give it a try. I knew the strawberry and rose flavors would go well together, but wasn't sure how awful it would be with a little banana mixed it. To my surprise, the strawberry banana yogurt worked very well with the rose so I was very happy that I didn't have to remake it!

So give this recipe a try! You can start preparing it the night before, then assemble and take it to go the next morning!

Pacari Chocolate's also providing a package of their premium organic chocolates for a giveaway-- please see the entry form below to enter to win and to also enter to win one of the numerous other prized provided by our generous sponsors!

To find out more about Pacari Chocolate, please visit their website or social networks (Twitter, Facebook, Instagram)!

Please come back tomorrow for more recipes, and please visit all of the participating bloggers and check out their recipes-- please see the bottom of the post for a link to all the other bloggers' recipes!

a Rafflecopter giveaway

This post was sponsored by Pacari Chocolate. While I was provided free product, I was not compensated for this post and, as always, the opinions and the recipe of this post are all my own.

Raspberry Rose Parfait
a Tortillas and Honey original recipe


1 c. raspberries (fresh or thawed frozen raspberries)
1 tsp. sugar
1 c. lowfat strawberry yogurt (plain or vanilla also work)
1/8 tsp. rosewater
1 tsp. honey
sliced almonds, for garnish
rose infused chocolate (preferably Pacari Andean Rose Geranium), grated or finely chopped, for garnish
honey, for drizzling

In a small bowl, combine raspberries and sugar to macerate for about five minutes. In another bowl, mix together the yogurt, rosewater, and honey.

Split the yogurt into two small bowls for serving, then top each serving with the macerated raspberries. Then garnish with sliced almonds, chocolate, and drizzle with extra honey.


Makes 2 servings.