As a tight-knit community, Ladera Ranch residents love discovering new ways to connect over delicious home cooking. We asked several talented home chefs in the area to share some of their most treasured recipes perfect for your dinner table.
From easy weeknight meals to impressive showstoppers, these dishes highlight the culinary creativity flowing through our hometown. Read on for inspiration to start exploring your skills in the kitchen!
Amanda’s Chicken Pot Pie
“This comforting classic is perfect on a chilly night. I spruce up store-bought biscuit dough with extra cheese and herbs for an extra special topping. The filling recipe comes from my mom – it always reminds me of being cared for as a kid.”
Ingredients:
– 2 cups diced chicken breast
– 2 cups frozen vegetables (peas, carrots, corn)
– 1 can cream of chicken soup
– 1 cup milk
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tube refrigerated biscuit dough
– 1/4 cup shredded cheddar cheese
– 1 tbsp fresh parsley
Instructions: Preheat oven to 375°F. Mix chicken, veggies, soup, milk, and seasonings in a 9×13 baking dish. Separate biscuit dough and flatten each piece before placing on top of filling in 2 even layers, patching as needed. Sprinkle it with cheese and parsley. Bake for 30 minutes until bubbly and biscuits are golden brown.
James’ Picadillo Empanadas
“These handheld pastries filled with richly spiced ground beef make any event feel festive. The picadillo is my take on a traditional Latin American stew. Enjoy them hot off the griddle!”
Ingredients (Filling):
– 1 lb ground beef
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 1 tbsp tomato paste
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cinnamon
– 1/8 tsp ground cloves
– 1/4 cup raisins
– 1/4 cup green olives, chopped
– Salt and pepper to taste
Instructions: Brown the beef and onion in oil. Add garlic and spices; cook for 2 mins. Stir in remaining filling ingredients and simmer for 30 mins. Allow to cool before filling empanada dough rounds. Seal edges and deep fry until golden and crispy. Enjoy with chimichurri sauce!
Maria’s Tamales
“Every Christmas Eve my family gathers to make tamales – it’s a tradition going back generations in my Mexican culture. The rich, hearty masa dough stuffed with pulled pork creates memories I love sharing.”
Ingredients:
– 2 lbs pork shoulder, shredded
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp oregano
– 1/2 tsp cumin
– Salt and pepper to taste
– 2 cups masa harina
– 1 1/2 cups chicken broth
– 1/4 cup vegetable shortening
– Corn husks soaked in warm water
Instructions: Mix shredded pork with onion, seasonings, and broth in a saucepan. Bring to a boil then reduce heat and simmer for 30 mins. Mix masa harina with shortening until crumbly. Stir in warm broth a little at a time until a soft, not sticky dough forms. Spread a thin layer of masa onto the center of corn husks. Add pork filling and fold the sides over the envelope. Tie with kitchen string and steam for 1 hour. Enjoy with all the fixings!
Carol’s Key Lime Pie
“Light and refreshing, this summertime classic is my specialty. I like using fresh key limes when in season for maximum flavor. A graham cracker crust adds the perfect texture.”
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 6 tbsp butter, melted
– 14 oz sweetened condensed milk
– 3 egg yolks
– 1/2 cup key lime juice
– Whipped cream for topping
– Graham cracker crumbs for sprinkling
Instructions: Mix crumbs with melted butter; press into a 9-inch pie pan. Whisk condensed milk, egg yolks, and lime juice until thickened. Pour into the crust and chill for 3 hours. Top with whipped cream and crumbs before serving. The perfect finish to any meal!
We hope these recipes from our community inspire you to discover new flavor combinations. Don’t be afraid to get creative in the kitchen. Wishing you all happy cooking and bonding over meals together in Ladera Ranch.
