Fabby Recipes, Los Angeles, CA (2026)

05/23/2025

Poblano Chicken Tortilla Soup

This comforting and flavorful soup is a crowd-pleaser, perfect for sharing with friends and family. It's easy to transport and always gets rave reviews!

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 20 minutes (stovetop) or 3-7 hours (crockpot)

Ingredients:

1 tablespoon olive oil

1 yellow onion, chopped

3 poblano peppers, seeded and chopped

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts

1 tablespoon taco seasoning

Salt and pepper to taste

3 cups red enchilada sauce

2 cups salsa verde

3 cups chicken broth (or vegetable broth for a vegetarian option)

¼ cup hot sauce (optional, or to taste)

4 tablespoons butter

½ cup chopped fresh cilantro

½ cup shredded cheddar cheese

Suggested Garnishes:

Tortilla chips

Greek yogurt or sour cream

Shredded cheddar cheese

Chopped green onions

Diced avocado

Fresh cilantro sprigs

Lime wedges

Instructions:

Stovetop Method:

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, poblano peppers, and garlic. Sauté for 5 minutes, until softened and fragrant.

Add chicken breasts, taco seasoning, salt, and pepper. Cook for a few minutes, browning lightly.

Pour in red enchilada sauce, salsa verde, and broth. Stir in hot sauce (if using) and butter.

Bring to a simmer, reduce heat, and cook for 15 minutes, or until chicken is cooked through.

Remove chicken from the pot and shred with two forks. Return shredded chicken to the soup.

Stir in cilantro and cheddar cheese. Heat through.

Crockpot Method:

Layer onion, poblano peppers, and garlic in the bottom of a slow cooker.

Place chicken breasts on top of the vegetables. Sprinkle with taco seasoning, salt, and pepper.

Pour in enchilada sauce, salsa verde, broth, hot sauce (if using), and butter.

Cook on low for 6-7 hours, or on high for 3-4 hours, or until chicken is cooked through.

Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the soup.

Stir in cilantro and cheddar cheese. Heat through for another 15-20 minutes on high.

Serving:

Ladle soup into bowls and serve hot with tortilla chips and your favorite garnishes.

Tips & Variations:

For a creamier soup, stir in a dollop of Greek yogurt or sour cream to each serving.

Use rotisserie chicken for a shortcut. Add the shredded rotisserie chicken at the end with the cilantro and cheese.

For a vegetarian version, omit the chicken and use vegetable broth. Add a can of black beans or corn for extra protein and flavor.

Adjust the amount of hot sauce to control the spice level.

Enjoy!

05/23/2025

Juicy Pineapple Heaven Cake

This simple cake is bursting with pineapple flavor, making it a delightful treat for any occasion.

Ingredients:

For the Cake:

1 box (15.25 oz) yellow cake mix

1 can (20 oz) crushed pineapple in juice, undrained

3 large eggs

½ cup vegetable oil

For the Topping:

1 tub (8 oz) whipped topping (like Cool Whip), thawed

1 package (3.4 oz) instant vanilla pudding mix (dry)

1 can (20 oz) crushed pineapple in juice, undrained

Instructions:

Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Cake Batter: In a large bowl, combine the cake mix, crushed pineapple (with juice), eggs, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes, until well combined.

Bake: Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool: Let the cake cool completely in the pan before adding the topping.

Pineapple Topping: In a separate bowl, combine the thawed whipped topping, dry pudding mix, and crushed pineapple (with juice). Fold together gently until well mixed and the pudding starts to thicken.

Assemble: Spread the pineapple topping evenly over the cooled cake.

Chill: Refrigerate for at least 30 minutes before serving to allow the topping to set.

Tips & Variations:

For a richer flavor, use pineapple tidbits instead of crushed pineapple.

Garnish with maraschino cherries or toasted coconut flakes.

Add a ½ cup of chopped pecans or walnuts to the cake batter for added texture.

If you prefer a homemade whipped cream, you can substitute it for the Cool Whip. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.

Enjoy your slice of Juicy Pineapple Heaven!

05/23/2025

Peach Cobbler Pound Cake

This recipe combines the moist texture of a pound cake with the sweet and fruity flavors of a peach cobbler. The glaze and fresh peach topping add a beautiful finish.

Ingredients:

For the Cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

4 large eggs

1 cup sour cream

2 teaspoons vanilla extract

2 cups diced fresh or canned peaches (drained if canned)

For the Peach Glaze:

1 cup powdered sugar

2-3 tablespoons peach juice or milk

½ teaspoon vanilla extract

For the Topping:

1 cup fresh or canned peach slices

1 teaspoon cinnamon sugar (optional)

Instructions:

Preheat & Prep: Preheat oven to 325°F (160°C). Grease and flour a Bundt pan or 9x13 inch loaf pan.

Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl.

Cake Batter: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla extract.

Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced peaches.

Bake: Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Peach Glaze: Whisk together powdered sugar, peach juice (or milk), and vanilla extract until smooth.

Assemble: Drizzle the glaze over the cooled cake. Arrange peach slices on top and sprinkle with cinnamon sugar, if desired.

Tips & Notes:

For best results, use fresh, ripe peaches.

If using canned peaches, make sure to drain them well.

Don't overmix the batter, as this can result in a tough cake.

The glaze can be thickened by adding more powdered sugar, or thinned with more peach juice/milk.

Store leftover cake in an airtight container at room temperature.

05/22/2025

Grandma's Secret Ingredient Pie Crust
This recipe has been a family favorite for generations, passed down from my grandmother. Her secret ingredient? Cream of tartar! She swore it made the flakiest crust. Remember to keep everything as cold as possible, and mix by hand – just like Grandma did.
Ingredients:
3 cups all-purpose flour (chilled)
1/4 teaspoon cream of tartar
1 teaspoon salt
1 1/2 cups Crisco (chilled)
4 to 8 tablespoons ice water
1 large egg (well-beaten)
1 tablespoon vinegar
Instructions:
Whisk together the chilled flour, cream of tartar, and salt in a large bowl.
Cut in the chilled Crisco using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
In a separate small bowl, combine the ice water, beaten egg, and vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing lightly with a fork until the dough just comes together. Don't overmix!
Form the dough into two discs, wrap each tightly in plastic wrap, and chill for at least 30 minutes before rolling out.
Notes:
For extra flakiness, chill the mixing bowl and utensils before starting.
Use the chilled flour directly from the refrigerator.
Add the water mixture gradually, as you may not need the full amount.
The dough should be moist enough to hold together, but not sticky.
Chilling the dough is crucial for preventing the Crisco from melting and ensuring a flaky crust.
Enjoy! And be sure to share this recipe with your daughter, so she can continue the tradition.

05/22/2025

Cheesy Corn Casserole
Ingredients:
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
8 ounces sour cream
1 (8.5 ounce) box Jiffy corn muffin mix
1/2 cup (1 stick) butter, melted
Cheddar cheese, shredded (to your heart's content!)
Instructions:
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish or a 2-quart casserole dish.
Combine ingredients: In a large bowl, combine the drained corn, cream-style corn, sour cream, Jiffy mix, and melted butter. Stir until well combined.
Add cheese: Stir in a generous amount of shredded cheddar cheese. Save some cheese for topping. How much you add is up to you!
Bake: Pour the mixture into the prepared baking dish. Bake for 45 minutes, or until golden brown and set around the edges.
Top with cheese: Remove from oven and sprinkle the remaining cheddar cheese over the top.
Melt cheese: Return the casserole to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
Cool slightly: Let the casserole cool for a few minutes before serving.
Tips and Variations:
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a little kick.
Herby goodness: Mix in some chopped green onions or chives for added flavor.
Creamier texture: Use a full cup of sour cream.
Cornbread topping: Instead of mixing the Jiffy mix into the casserole, prepare it according to package directions and crumble it over the top before baking.
Make ahead: Assemble the casserole (without the topping) and refrigerate it for up to 24 hours before baking. You may need to add a few minutes to the baking time.
Enjoy!

05/21/2025

Boston Cream Pie Cupcakes 🐘

These cupcakes capture the classic flavors of Boston Cream Pie in a fun, individual serving size.

Yields: Varies based on cake mix, typically 24 standard cupcakes
Prep time: 20 minutes, plus cooling time
Bake time: As directed on cake mix box, typically 18-22 minutes

Ingredients:

For the Cupcakes:

1 box yellow cake mix (or your favorite vanilla cupcake recipe)

Ingredients as per box instructions (eggs, oil, water)

For the Vanilla Cream Filling:

1 package (3.4 oz) instant vanilla pudding mix

1 ½ cups cold milk

For the Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

Instructions:

Bake the cupcakes: Prepare the cake mix according to the package directions. Line a muffin tin with paper liners and fill each liner about ¾ full. Bake according to box instructions.

Cool completely: Let the cupcakes cool completely in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Make the vanilla cream filling: Whisk together the instant vanilla pudding mix and cold milk in a medium bowl according to package directions. Cover and refrigerate for at least 5 minutes to allow the pudding to thicken.

Fill the cupcakes: Once the cupcakes are completely cool, use a small knife or apple corer to remove a small cone-shaped piece from the center of each cupcake. Fill each cavity with the vanilla cream filling. You can use a piping bag or a ziplock bag with a corner snipped off for neater filling.

Make the chocolate ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for a minute or two, then whisk gently until smooth and glossy.

Frost the cupcakes: Spoon or pipe the chocolate ganache over the filled cupcakes, covering the filling completely.

Chill (optional): Chill the cupcakes in the refrigerator for about 30 minutes to allow the ganache to set completely.

Tips and Variations:

Homemade cupcakes: Feel free to use your favorite vanilla cupcake recipe instead of a cake mix.

Pastry cream: For a more authentic Boston Cream Pie experience, you can make pastry cream instead of instant pudding.

Other fillings: Try different pudding flavors like chocolate or pistachio.

Milk chocolate ganache: Use milk chocolate chips for a sweeter ganache.

Decorations: Add sprinkles or chocolate shavings on top of the ganache.

Enjoy your Boston Cream Pie Cupcakes!

05/21/2025

Raspberry Lemon Heaven Cupcakes 🍋💖

This recipe creates delicious cupcakes bursting with fresh raspberry and bright lemon flavor.

Yields: 12 cupcakes
Prep time: 20 minutes
Bake time: 18-22 minutes

Ingredients:

For the Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

1 cup fresh raspberries

Zest of 1 lemon

For the Lemon Glaze (Optional, but highly recommended!):

1 ½ cups powdered sugar

2-4 tablespoons lemon juice

½ teaspoon vanilla extract

Instructions:

Preheat and prep: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

Fold in raspberries and zest: Gently fold in the fresh raspberries and lemon zest.

Fill cupcake liners: Fill the prepared cupcake liners about ¾ full.

Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Make the Lemon Glaze (Optional):

Whisk together ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Add lemon juice gradually to reach desired consistency.

Glaze cupcakes: Once the cupcakes are completely cool, drizzle or spread the lemon glaze over the top.

Tips and Variations:

Frozen raspberries: If fresh raspberries aren't available, you can use frozen raspberries. Do not thaw them before adding them to the batter. Reduce the milk by 1-2 tablespoons to compensate for the extra moisture from frozen berries.

Lemon extract: Enhance the lemon flavor by adding ½ teaspoon of lemon extract to the batter.

Cream cheese frosting: For a richer frosting, try a cream cheese frosting flavored with lemon zest and juice.

Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Frosted cupcakes should be stored in the refrigerator.

Enjoy your Raspberry Lemon Heaven Cupcakes!

05/20/2025

Classic Philly Cheesesteak Meatloaf

This recipe combines the flavors of a Philly cheesesteak with the convenience of a meatloaf.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour - 1 hour 15 minutes

Ingredients:

For the Meatloaf:

1.5 lbs ground beef (80/20 recommended)

1 small onion, finely chopped

1 green bell pepper, finely chopped

1/2 cup chopped mushrooms (optional)

1 egg, lightly beaten

1/2 cup breadcrumbs

1/4 cup Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded provolone cheese

For the Topping:

1/2 cup mayonnaise

1 tablespoon steak sauce (A1 or similar)

1/4 cup shredded provolone cheese

Instructions:

Prepare the vegetables: Sauté the chopped onion, bell pepper, and mushrooms (if using) in a skillet over medium heat until softened, about 5-7 minutes. Set aside to cool slightly.

Combine meatloaf ingredients: In a large bowl, combine the ground beef, sautéed vegetables, egg, breadcrumbs, Worcestershire sauce, garlic powder, salt, and pepper. Gently mix with your hands until just combined. Be careful not to overmix.

Assemble the meatloaf: Preheat oven to 375°F (190°C). Grease a 9x5 inch loaf pan. Press half of the meatloaf mixture into the bottom of the prepared pan. Sprinkle evenly with 1/2 cup of provolone cheese. Top with the remaining meatloaf mixture, pressing down gently to seal.

Make the topping: In a small bowl, combine the mayonnaise and steak sauce.

Bake: Spread the mayonnaise mixture evenly over the top of the meatloaf. Bake for 1 hour.

Add final cheese: Sprinkle the remaining 1/4 cup of provolone cheese over the top of the meatloaf. Continue baking for another 10-15 minutes, or until the meatloaf is cooked through and the cheese is melted and bubbly. The internal temperature should reach 160°F (71°C).

Rest and serve: Let the meatloaf rest for 10 minutes before slicing and serving.

Tips and Variations:

Cheese choices: Feel free to substitute provolone with other cheeses like Cheez Whiz, American, or a blend.

Spice it up: Add a pinch of red pepper flakes to the meatloaf mixture for a little heat.

Make it a sandwich: Serve leftover meatloaf on a hoagie roll with more sauteed onions, peppers, and cheese for a true Philly cheesesteak experience.

Add some crunch: Top the meatloaf with some fried onions for added texture.

Enjoy your Classic Philly Cheesesteak Meatloaf!

05/20/2025

Honey Pineapple Grilled Chicken
This recipe delivers juicy, flavorful grilled chicken with a sweet and tangy honey-pineapple glaze.
Ingredients:
4 boneless, skinless chicken breasts (about 6 oz each)
1/2 cup pineapple juice
1/4 cup honey
2 tbsp soy sauce (low sodium preferred)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lime juice (freshly squeezed)
1 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
Fresh cilantro, chopped (for garnish, optional)
Instructions:
Marinate the Chicken: In a resealable zip-top bag or shallow dish, whisk together the pineapple juice, honey, soy sauce, olive oil, minced garlic, lime juice, ground ginger, salt, and pepper. Add the chicken breasts, ensuring they are fully coated in the marinade. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
Preheat & Prepare Grill: Preheat your grill to medium-high heat. Once heated, clean the grill grates and lightly oil them to prevent sticking.
Grill the Chicken: Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and nice grill marks appear. If the chicken is browning too quickly, reduce the heat to medium.
Rest & Serve: Remove the cooked chicken from the grill and let it rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender chicken. Garnish with fresh cilantro, if desired.
Tips and Serving Suggestions:
Thicker Chicken: If using thicker chicken breasts, you may need to adjust the grilling time. Use a meat thermometer to ensure the chicken reaches 165°F (75°C) internally.
Prevent Burning: If the glaze starts to burn before the chicken is cooked through, reduce the heat or move the chicken to a cooler part of the grill. You can also tent the chicken with foil.
Serving Ideas: Serve the grilled chicken with rice, grilled pineapple slices, a fresh salad, or roasted vegetables.
Make it a Skewer: Cut the chicken into cubes before marinating and thread onto skewers with pineapple chunks and bell peppers for delicious Honey Pineapple Chicken Skewers.
Freeze for Later: The marinated chicken can be frozen for up to 3 months. Thaw completely before grilling.

05/20/2025

Street Corn Chicken Rice Bowl
This vibrant bowl brings together the irresistible flavors of Mexican street corn with juicy grilled chicken and fresh toppings.
Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts, sliced in half horizontally to create 4 thinner cutlets
2 tbsp olive oil
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Street Corn Mixture:
2 cups corn kernels (fresh, frozen, or canned, drained)
1 tbsp butter
1/2 tsp smoked paprika
1/4 tsp chili powder
1/2 cup crumbled cotija cheese (or feta cheese)
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp lime juice
1/4 cup chopped cilantro
For the Bowls:
2 cups cooked rice (white, brown, or cilantro-lime)
1 cup diced tomatoes
1 ripe avocado, sliced
Fresh cilantro sprigs and lime wedges, for garnish
Instructions:
Marinate Chicken: In a medium bowl, combine olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper. Add the chicken cutlets and toss to coat thoroughly. Marinate for at least 15 minutes (or longer for enhanced flavor).
Cook Chicken: Heat a grill pan or large skillet over medium-high heat. Grill the chicken for 4-5 minutes per side, or until fully cooked and slightly charred. Let rest for a few minutes before slicing into strips.
Prepare Street Corn: In the same skillet, melt the butter over medium heat. Add the corn kernels, smoked paprika, and chili powder. Cook, stirring occasionally, for 3-4 minutes, until the corn is lightly browned and tender. Remove from heat and transfer to a mixing bowl.
Combine Corn Mixture: Add the cotija cheese, mayonnaise, sour cream, lime juice, and chopped cilantro to the bowl with the corn. Stir gently until well combined.
Assemble Bowls: Divide the cooked rice among four serving bowls. Top with sliced grilled chicken, the street corn mixture, diced tomatoes, and avocado slices.
Garnish & Serve: Garnish with fresh cilantro sprigs and a lime wedge. Serve immediately and enjoy!
Tips & Variations:
Spice Level: Adjust the amount of chili powder and/or add a pinch of cayenne pepper for extra heat.
Cheese: Feta cheese, queso fresco, or a Mexican cheese blend can be substituted for cotija.
Vegetarian: Omit the chicken and add black beans or roasted sweet potatoes for a vegetarian option.
Make Ahead: The corn mixture and rice can be prepared ahead of time and stored separately in the refrigerator.

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