Booking: 520.465.5214 •  Jackie@jackiealpers.com
Thin-and-crispy white tortilla pizza with lemon infused ricotta, garlic and parmesan is the perfect palette for lion’s mane and blue oyster mushrooms. Recipe development a feature article on BKW Farms for Discover Marana.
Recipe for how to defrost and roast a whole goose, and shred the meat for tacos or sandwiches with step-by-step instructions.
Recipe for Sonoran-style goose tacos inspired by Peking Duck. These goose tacos are served on flour tortillas with hoisin sauce, salsa macha, cabbage, carrots and scallions. Food photography for this recipe is shortlisted for the 2025 World Food Photography Awards in the Food Influencer category.
You may know that eating black-eyed peas on New Year’s day brings good luck in the new year, but did you know that Cowboy caviar was invented in the 1940’s by Helen Corbitt, head chef at the Zodiac Room, at the flagship Neiman Marcus Department Store in Dallas, Texas? Cowboy Caviar is the perfect mix of simple cowboy taste and upscale living which is why I had to include my version of the recipe in The Unofficial Yellowstone Cookbook. Everyone knows the Dutton family needs all the luck they can get.Â
“Bye Buddy hope you find your dad.” A frosty, blue ice cream float recipe inspired by Mr. narwhal’s famous scene in the classic Christmas movie, Elf. This recipe is from The Unofficial Elf Cookbook by Jackie Alpers.
Topped with chunky guacamole and jewel-like pomegranate seeds, these crispy tortilla bites from The Unofficial Elf Cookbook by Jackie Alpers exude holiday joy. Use Jackie Alpers’ Sonoran-Style Chunky Guacamole Recipe or your favorite store-bought version.
Christmastime is officially tamale season here in the Sonoran Desert, and according to my inside sources It’s also tamale season at the North Pole. This vegetarian recipe for green chile and cheese tamale pie with a quick-cooking Molé Cómodo is an excerpt from The Unofficial Elf Cookbook written with Buddy the Elf in mind. It’s a dish fit for any elf – slightly sweet and very chocolatey yet still appropriate for dinner for regular old humans.
A festive, creamy buttermilk and parmesan pasta salad adorned with tiny tomato “ornaments” a free preview recipe from The Unofficial Elf Cookbook by Jackie Alpers.
How to perfectly grill corn in the husk for campfires or cookouts using a grill or fire pit. The secret is soaking the ears first.
Make this Sonoran-Style Mexican chicken tortilla soup from the Taste of Tucson cookbook in 30 minutes or less!
Meet the chefs that contributed to the Taste of Tucson Cookbook.
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
This super-refreshing citrus beer cocktail is served in a chile and salt rimmed glass over ice. It’s kinda like a beer margarita. I love it because it’s a big drink that lasts a long time and it has considerably less sugar and calories than a margarita.Â
Recipe for pumpkin pie spiced baked oatmeal casserole infused with bits of actual leftover pumpkin pie.
Beer, cheddar cheese, and pretzels — what more could you want? How about that it’s only got two ingredients and you can make it in ten minutes or less?
This no-recipe recipe is my tribute dog to Sweathog, Vinnie Barbarino. This recipe has become very popular since I first created it for my monthly column on the FoodNetwork.com. The people of the Internet have spoken, and they have said that it’s a cross between a pizza and a hot dog, and that is not untrue.
A healthy recipe for creamy, cheesy, supreme pizza flavored spaghetti squash, for the pizza flavors that you crave in cute single servings. They are fairly low in calories, very filling and taste like pizza. So it’s win-win-win.
All of the bark and none of the bite.
Learn the secret to making no-flour sausage, egg and cheese breakfast muffin cups that are still light and fluffy!
Looking to kick start a hot summer day? These chocolate and coffee frozen pudding pops are just the ticket.
Covered in chocolate, whipped cream, and all your favorite toppings, Fudge Puppies are a carnival and state fair food classic. Here’s how to make them at home.
Celebrate spring with hand-painted watercolor flower cookies. Herbs, fruit juice and plant dyes can all be used as food coloring.
Visually stunning sugared cranberries are a study in contrast. The tart, dark berries which appear to have been encrusted in tiny jewels, add a magical quality to these brie crostini.
Haunted Halloween gingerbread houses including a Dia de los Muertos house inspired by the sugar skulls that typically signify the holiday.
made this low-carb bread replacement (often called “Oopsie Bread”) out of eggs and cream cheese from a recipe I’ve seen all over the internet. It turned out great. It smells like cheesy-bread while it’s cooking, and it’s very light, and well, bread-like. Often hot dogs are too much about the bun, so this turned out to be a perfect alternative housing for the Sonoran hot dogs in my Taste of Tucson cookbook.
Recipe for roasted baby artichokes in an easy Italian style marinate. Food photography by Jackie Alpers.
Three Johnny Marzetti recipes, including the original recipe for the pasta dish, low carb, and Paleo versions.
Eggs scrambled with Gorgonzola and Salsa. A salty, spicy twist on a traditional breakfast dish.
Recipe for a boozy, beautiful blue ice cream soda for adults made with fozen grapes muddled with wine coolers and ice cream.
This lox and cream cheese frittata with fresh tomato and red onion is a healthy low-carb breakfast. You won’t even miss the bagel.
This chunky guacamole recipe from the Taste of Tucson cookbook is spicy, salty and creamy – yet crisp and bright with lots of citrus and a tiny bit of crunch.
Recipe for a hearty, spicy Sonoran style Mexican Rice with Chayote and Black Beans.
CAESAR SALAD DAYS | This is a story about choices, creativity, personal power, and a salad. Specifically, the Caesar salad from the 1967 Joy of Cooking.
Serves 2
Ingredients:
4 pieces light whole grain bread
1 cup egg substitute
1/4 cup non-fat milk
1 T. pure vanilla extract
1 tsp. cinnamon
2 T. 100% pure maple syrup
light butter
Instructions:
Spray a large skillet with canola cooking spray & heat to medium/low.
Whisk together the egg, milk, cinnamon and vanilla until frothy.
Soak the bread in the mixture for 10 seconds on each side.
Add the soaked bread to the skillet and cook for about 4 minutes on each side, or until golden brown
Remove the skillet from the heat and cover. Let sit for 2 minutes. This makes the french toast fluffier.
Serve with light butter and a tablespoon of pure maple syrup, or dust with confectioners sugar.
Enjoy!
At the urging of my friends and family, I’ve put together a new blog of easy, healthy and hopefully fun recipes that I’ve developed over the years. It’s illustrated with food photos that I took just for this project.
