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Everyone knows that a bowl of hot soup will make you feel better but in my book nothing makes you feel better faster than a bowl of hot Steak Noodle Soup filled with fresh veggies!

For the full recipe check out my blog at www.ChefAnthonySerrano.com

Pollo Asado Cauliflower Mac & Cheese

1 Package Del Real Pollo Asado (diced) heated to package directions
1 large head cauliflower, cut into florets
1 cup heavy cream
4 ounces Challenge Dairy Cream Cheese
Sargento 4 State Cheddar Blend 1 1/2 cups, plus 1 cup for topping of the Mac & Cheese
1 tablespoon Challenge Dairy unsalted butter
1 box of your favorite pasta cooked and drained
Equipment: 8 by 8-inch baking dish

Preheat oven to 375 degrees F. Then bring a large pot of water to a rapid boil. Season the water with salt. Rub cold butter all over the baking dish. Cook the cauliflower in the boiling water until fork tender, or about 7 minutes. Drain well and pat between several layers of paper towels to dry. Bring the cream to a simmer in a deep saucepan or pot, and whisk in the Challenge Dairy Cream Cheese and Sargento 4 state Cheddar Blend until smooth. Place cauliflower in sauce pot with your the cheese/cream mixture. Using an immersion blender/stick blender puree all the ingredients in pot until smooth. Fold in pasta and diced Del Real Pollo Asado into pot and pour contents into baking dish. Top with the remaining 1 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Are you ready to have your minds blown with Microgreens?! I'm excited to share with you the world premier of my newest product video featuring my friends at Northern Kind MicroGreens! The grow it yourself Microgreens kit is fun whether you're a Chef, home cook, looking for more nutrition in your life, or just looking for a cool activity to do with the kids. To learn more about them checkout their website www.northernkindmicrogreens.com

I've asked the greatest grill masters I know for their secret tips to grilling, so that I could share them with you! In no particular order here they are! Happy and safe grilling!

Check out Chef Anthony's cool indoor grilling tips on AZTV using Walmart ingredients. For more info visit our blog at www.ChefAnthonySerrano.com

It's not a secret that I love Steak & I love Cheese so it's only natural that I found a quick, easy, and affordable way to bring my loves together! I used Angus Beef, Great Value products, and Red Gold Tomatoes to make this cheesy delight! Hit the "Show More" button to get the recipe link!

Full recipe:
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Learn how to make Mexican Street Corn (Elote)! It's one my family's favorite recipes and I'm sure it'll become one of yours! Leaning how to make Mexican style street corn is easy and it makes the perfect side dish for the summer. Hit the "Show More" button to get the recipe link!

Full recipe: http://chefanthonyserrano.com/feature...
Instagram: @ChefAnthonySerrano
Twitter: @ChefASerrano

Everybody know I love tacos but having a really awesome side dish to enjoy with your tacos will make your tacos that much better. That’s why I invented my Peruvian smashed beans recipe. It’s a fun side dish that goes great with Mexican, American, or something in between.
Hit the "Show More" button to get the awesome recipe!

Full recipe: http://chefanthonyserrano.com/feature...
Instagram: @ChefAnthonySerrano
Twitter: @ChefASerrano
Facebook: @ChefAnthonySerrano

Thanks for visiting my YouTube channel! I'll be sharing my family's secret recipes & my award winning creations! Please subscribe for fun new dishes!

Impossible Meat Lettuce Street Tacos so tasty you won’t ever want a traditional taco again! The impossible was made possible by sautéing onion, garlic, ginger, sweet bell peppers, and Impossible Meat together. Then finished off with smoked & grilled pineapple, salsa fresca, queso fresco, & avocado.

I've been very fortunate to have appeared on a lot of National & Local TV shows. Here is a quick highlight of some of my favorite appearances!

A beautiful and silky New York Style cheesecake with fresh strawberries is one of my guilty pleasures. In my humble opinion I didn't think there was a better dessert after a summer dinner. That is until I created my tasty Mini Frozen Strawberry Cheesecakes. Making a regular cheesecake is fun but very time consuming and delicate. I enjoy making a traditional cheesecake but unfortunately I can never find the time. It took me many sleepless nights to eventually find the solution to my cheesecake craving dilemma.

Using Challenge Dairy Strawberry Cream Cheese and instant pudding mix I created a fun & fast frozen dessert that is close to traditional cheesecake and perfect for the summer. Layering the strawberry flavors using Challenge Dairy Cream Cheese, Strawberry Milk, and fresh Strawberries really brings out the fruity goodness in this dessert. I know you’ll enjoy this fresh and creamy treat that is becoming very popular in my house!

Mini Frozen Strawberry Cheesecakes
8 oz. Challenge Dairy Strawberry Cream Cheese
3 c. Strawberry milk
1 pkg. instant strawberry or vanilla pudding
1/2 cup fresh diced strawberries
1/2 cup crumbled graham cracker

Using a hand mixer, stir the cream cheese until soft. Gradually blend in 1/2 cup of milk until mixture is very smooth. Add remaining milk and the pudding mix. Beat slowly with hand mixer for 1 minute. Fold in fresh diced strawberries. Pour into fun shaped molds and sprinkle crumbled graham cracker on top. Freeze for 6 hours. Pop out of molds and enjoy!

Whether you call it Cinco de Mayo, Cinco de Drinko, or just plain Cinco it's the perfect excuse to gather your family & friends around the grill and eat yummy tacos. The problem is that there is nearly as many taco possibilities as stars in the sky. That is why I humbly submit using the rotisserie tool for the Bull Grill to make authentic Tacos al Pastor. Now you might be thinking what are Tacos al Pastor and why does it resemble gyro meat?! For all the answers and the recipe goto http://www.grillingoutdoorrecipes.com...

One of my favorite dishes to make year-round is my famous buttered zucchini noodles in a basil Parmesan cream sauce with Al Fresco All Natural Italian Chicken Sausage! For the full recipe check out my blog at www.ChefAnthonySerrano.com

Cream Cheese & Walnut Meatloaf with a Sun Dried Tomato Topping

Walnut Meat Loaf
1 lb grass fed ground beef
1/4 lb ground pork
1/4 lb ground turkey
8 ounces Challenge Dairy Cream Cheese
1 1/2 cups finely chopped walnuts
1 egg beaten
1/4 cup finely diced onion
2 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 tablespoons sea salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dry mustard
1 teaspoon celery salt

Topping for Meat Loaf
1/2 cup Traina Sun Dried Tomato Ketchup
1/4 cup brown sugar
1 teaspoon dry mustard

Mix all the meat loaf ingredients together in a mixing bowl. Spread raw meat loaf mix into an uncreased loaf pan that is approximately 9 x 5 x 3 inches.
Mix all the ingredients for the topping together in a separate bowl.
Bake in an over at 350 until the meat reaches an internal temperature of 160 degrees. This should take about an hour. Add topping to the top of the meat loaf. Broil the meat loaf for 3 minutes. Slice serve and enjoy!

For the first time ever I am sharing my family's super secret Salsa de Tomate recipe!

Salsa De Tomate

6 Vine Ripe Tomatoes (room temperature)
2 Green Jalapeño Peppers
2 Yellow Jalapeño Peppers or “Yellow Hots”
1/2 Sliced Yellow Onion
1/4 cup diced green onion
1/4 cup cilantro
1 ounce Avocado Oil
1 tablespoon Sea Salt

In a bowl lightly coat tomatoes & peppers in Avocado Oil.
Grill tomatoes & peppers on Gunter Wilhelm BBQ Pan on medium heat. Grill about 10-12 minutes on each side or until tomatoes are caramelized and become soft to the touch.
Once tomatoes and peppers are thoroughly cooked remove from the Gunter Wilhelm BBQ Pan and place in in Gunter Wilhelm Premier ProCook Nonstick Sauce Pot (It’s important that the tomatoes are soft to the touch). Do not turn on heat.
Cover with plastic wrap and let steam for 15 min. This will make it easier to remove the skin.
Remove plastic wrap from the pot and then remove skin from tomatoes and peppers using your gloved hands. It’s always a great idea to wear gloves while handling peppers. Gently peel it and it should come off easily. Try to remove the outer most part of the skin only so that you don't remove much of the flesh of the tomato or pepper.
Remove the peppers from pot. Dice the peppers and add 1/2 the peppers back to the pot. A trick I always use is adding a bit of peppers at a time to the salsa. You can always add more spice to the salsa but you can’t remove spice.
Add salt to the pot of salsa. Using a stick blender or immersion blender puree the salsa in the pot.
Taste again and adjust spice & seasoning as necessary.
Bring salsa to a low simmer and simmer for 20 minutes.
Place salsa in a glass or plastic container and cool in the fridge until cold.
Add onion, green, and cilantro when you are ready to eat the salsa.
Enjoy!