Cindy's Recipes and Writings

Pesto Chicken Salad Cups

Posted on April 22, 2026 by Cindy Kerschner

Pesto Chicken Salad Cups bake creamy pesto chicken inside flaky biscuits. A great light choice for brunch!

It’s day two of #BrunchWeek! Don’t forget to scroll down and see all the great brunch ideas from our brunch loving group of bloggers!
Today’s recipe is my Pesto Chicken Salad Cups.

Making these treats is easy to do.
Start with the chicken salad. I keep it simple. Five little ingredients; cooked chicken, pesto, mayonnaise, roasted red peppers and spinach.
Next, press large biscuit dough into light greased muffin tins. Flatten and gently stretch the dough large enough to fill the bottom and come up on the sides. It doesn’t need to be perfect. The dough will bake around the filling.

Bake at 350 degrees for 14 to 16 minutes until crust is browned and firm, not soggy. You can use a fork to gently lift the biscuit cup by an edge to get a peek.

When the biscuits are done you can see the flaky layers when cut! So good!

Pesto Chicken Salad Cups

Print Recipe

Ingredients

1 can refrigerated large biscuits

chicken salad

3 cups cooked chicken
2 tablespoons pesto
1/3 cup mayonnaise
1/4 cup chopped roasted red peppers
1/2 cup fresh spinach, chopped

Instructions

Preheat oven to 350 degrees. Lightly spray muffin tin with cooking spray.

Chicken Salad

Mix together chicken, pesto, mayonnaise, peppers and spinach. Set aside.

assemble

Open biscuit tube and separate biscuits. Flatten dough the insert one disc into eash cup, gently pressing dough up the sides.
Fill cups with chicken salad. Bake at 350 degrees for 14 to 16 minutes until biscuits are firm and browned, not soggy.
Cool on wire rack to make easier to handle. Serve warm or chilled.

More Brunch Recipes:

Kings Hawaiian Pineapple Cheesecake Danishes from A Kitchen Hoor’s Adventures
Chicken Paprikash from Art of Natural Living
Maple Bacon Monkey Bread from Blogghetti
Caprese Asparagus from A Day in the Life on the Farm
Pesto Chicken Salad Cups from Cindy’s Recipes and Writings
Classic Chicken Salad from Hezzi-D’s Recipe Box
Potatoes Boulangére from Karen’s Kitchen Stories

Posted in #brunchweek, brunch, chicken, salad, What's For Dinner? | 1 Comment

Lentil Curry and Rice Soup

Posted on April 20, 2026 by Cindy Kerschner

Lentil Curry and Rice Soup blends the spices of curry into an inviting soup. Make this vegetarian offer as a lunch, brunch or main meal.

Day one of #BrunchWeek is here! Our brunch loving group of bloggers have 3 days of fun recipes planned for your next get together. Mother’s Day, bridal showers, graduation or any special occasion benefits from a tasty brunch setting.
I always grab a bit of breakfast and lunch items, Gotta try them all!

Today I’m sending soup to the brunch menu. Easy Lentil Curry and Rice Soup is light and goes well with just about any dish.

Don’t forget to scroll down and check out all the fun brunch ideas from our group Continue reading →

Posted in #brunchweek, lentils, rice, soup, vegetarian, What's For Dinner? | 7 Comments

Chimichurri Cauliflower Steaks

Posted on January 31, 2026 by Cindy Kerschner

Hi everyone! I know it’s been a long time since I posted. I want to change that!
First up is roasted slices of seasoned cauliflower, drizzled with a spicy chimichurri sauce.

You can serve this as a main course or side dish. I like to cut my steaks about 3/4-inch thick. At this thickness, it takes about 35 minutes to reach tenderness.
Season it with any kitchen favorites. I like smoked salt, pepper, garlic, Tabasco, lemon and olive oil. These flavors go well with a tangy chimichurri sauce.

Cauliflower is like a blank canvas. Experiment with different seasonings to find your favorite combo.
I included my spicy chimichurri in the recipe below.
Let me know what you think. Enjoy!

Chimichurri Cauliflower Steaks

Print Recipe

Servings 4 each

Ingredients

1 each head cauliflower

marinade

3 tbsp olive oil
1 tsp lemon juice
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
dash hot sauce (optional)

sauce

1/2 cup olive oil
2 tbsp red wine vinegar
1/2 cup finely chopped parsley. I use flat leaf Italian.
2 cloves garlic, finely chopped
1/2 tsp oregano
1/4 tsp red pepper flakes
1/2 tsp Kosher salt
1/2 tsp hot sauce I used Chipotle Tabasco

Instructions

Preheat oven to 425 degrees
Whisk together marinade ingredients. Set aside.
Cut cauliflower through head and stalk into 3/4 to 1-inch thick slices. Brush both sides with marinade. Arrange steaks in a single layer in a shallow baking dish.
Bake for 20 minutes, then flip steaks. Bake until the stalk portion is fork tender, approximately another 15 to 20 minutes. Serve with chimichurri sauce.

Posted in cauliflower, What's For Dinner? | Leave a comment

Vegan Strawberry Cream Cheese

Posted on March 28, 2025 by Cindy Kerschner

It’s day 3 of Spring Sweets Week! I’m so excited to share my Vegan Strawberry Cream Cheese and our group’s sweet treats recipe links with you!
Vegan Strawberry Cream Cheese allows everyone including vegan, and dairy-free to enjoy this strawberry treat. Only 3 ingredients!

Enjoying fresh fruit flavored cream cheese doesn’t get any easier than this recipe. Strawberries, sugar and cream cheese substitute. That’s it!
Since I shy away from direct milk and soft cheese this recipe works for my dairy intolerance.

Maybe it’s not much of a recipe, per say, but more of a simple treat. This particular version uses a coconut base cream cheese substitute. Any non-dairy cream cheese will work in this recipe.
Texture can be an issue depending on the cream cheese and how juicy are the strawberries. Play with the amount until you get a desired consistancy.
I’m fine with a more rugged texture!