Chicken chili verde burgers

 These burgers are so incredibly moist and flavorful for being ground chicken. We topped with guacamole and used Schar hamburger buns for Cael. I love that Caro's recipes are all a full meal with a side included so I don't have to think about what to serve with the main course. I made the burgers on my cast iron griddle and baked the corn in the husks at 350 degrees and then husked them after they came out of the oven.

Ingredients:

• 12-ounce jar salsa verde
• 1/3 cup mayonnaise, plus more to toast the buns with
• 1 lime, halved, divided
• 1 pound ground chicken
• 8 ounces shredded cheddar cheese, divided (I give you permission to buy pre-shredded)
• 1 large egg
• 1/3 cup panko or plain breadcrumbs (you can literally blend up a slice of bread and use that)
• Kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 4 ears of corn, shucked
• 5 buns (GF or regular)
• 1 tablespoon butter
• 1 avocado, thinly sliced
• Optional: cilantro for garnish, lettuce, tomato, thinly sliced onion, pickled red onions

Instructions: 

1. Drain the 12-ounce jar of salsa verde over the sink — we want to get as much liquid out as possible while reserving the chunky part! If you don’t own a strainer, you can pour the salsa into a colander lined with paper towels or a very thin towel, then squeeze the liquid out.
2. To make your salsa verde mayo: Add 3 tablespoons of the drained salsa verde to a small mixing bowl. Stir in 1/3 cup mayonnaise, the juice of 1/2 a lime, and a pinch of salt. Add 2 tablespoons minced cilantro if you bought it (it was optional!). Throw in the fridge (covered) until you’re ready to eat.
3. Add the rest of the salsa verde to a large bowl along with 1 pound ground chicken, 1 cup shredded cheddar cheese, 1 large egg, 1/3 cup breadcrumbs, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder. Mix until combined.
4. Divide the burger meat into 5 chunks (I did two larger and 3 smaller) and form each into a 1-inch-thick patty. Refrigerate the patties for at least 10 minutes before cooking. (This isn’t totally necessary if you’re tight on time, but will help them stay together and be easier to flip.)
5. Spray 4 ears of corn with cooking spray.
6. To grill burgers + corn: Preheat the grill to 450°F. Clean the grill grates very well. Spray the tops of the burgers with cooking spray and place them on the grill, sprayed side down. Add the 4 ears of corn as well. Close the lid and cook for 4 minutes. Spray the tops of the burgers carefully (don’t spray the flames with oil — bad plan!) and flip them over. Once flipped, sprinkle each patty with some of the remaining shredded cheddar (as much as desired!). Turn the corn. Cover and cook for an additional 4 minutes. Meanwhile, smear a light layer of mayo on the cut sides of 4 English muffins. Remove the burgers and corn and quickly toast your English muffins on the grate for about 1 minute with the grill lid open. Watch them CLOSELY! They like to burn.
7. To bake: Preheat the oven to 425°F. Place the patties and 4 ears of corn on a parchment-lined baking sheet and bake for 15 to 20 minutes, until cooked through. About halfway through cooking, flip the burgers and sprinkle each patty with as much of the remaining shredded cheddar as desired. FYI, the burgers will look FUNKY — lots of liquid will ooze out. Don’t worry, that’s normal! Remove from the oven. On a separate baking sheet, place 4 English muffins — each smeared with a light layer of mayo on the cut side — cut sides up, and broil on high for 1 to 2 minutes. Sit on your butt and watch them closely. Again, bread BURNS QUICKLY!
8. To pan-fry: Heat your largest nonstick skillet over medium-high heat for several minutes. Add 1 tablespoon cooking oil and swirl to coat the pan. Cook the burgers for 3 minutes per side (you can probably only cook 1 or 2 at a time… hence why baking is an easier option!). After you’ve flipped them, sprinkle each patty with as much of the remaining shredded cheddar as desired. Meanwhile, broil 4 ears of corn, sprayed with cooking spray, on each side for 2 to 3 minutes. Then broil the English muffins following the “to bake” instructions above.
9. Once cooked, rub the corn with 1 tablespoon butter and the cut side of the remaining lime half, squeezing it as you rub it all over the corn. Sprinkle with salt. Garnish with chopped cilantro if you feel like it.
10. Smear the salsa verde mayo on both sides of the toasted buns. Add a burger patty, avocado slices, and whatever other toppings you’re into.

Al pastor enchiladas

 Another hit from Caro Chambers (one of her free recipes).

Ingredients:

• 1 tablespoon neutral cooking oil
• 1 bunch scallions, thinly sliced
• 4 garlic cloves, minced
• 1 pound ground pork
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 cup crushed pineapple (from a can of crushed pineapple — save the rest for smoothies)
• 1 (16-ounce) jar of salsa verde
• 1 (8-ounce) bag of spinach
• 1/4 cup sour cream
• 5 to 6 (10-inch) GF flour tortillas 
• 8 ounces shredded cheddar, Mexican, or pepper jack cheese
• Optional toppings: pickled red onions, thinly sliced red onion, avocado slices, cilantro, hot sauce, etc.

Instructions

1. Preheat oven to 375°F.
2. Warm 1 tablespoon neutral cooking oil in a large nonstick skillet over medium-high heat. Cook the sliced scallions and 4 minced garlic cloves until softened, for 2 to 3 minutes. Add 1 pound ground pork, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, and 1 teaspoon salt and turn the heat up to high. Break the pork into tiny crumbles with a spatula, stirring frequently until cooked through and all excess moisture has evaporated.
3. Stir in 1/2 cup crushed pineapple and 1/4 cup salsa verde. Stir until the meat has absorbed the liquid. Stir in 8 ounces spinach until totally wilted. Turn off the heat and stir in 1/4 cup sour cream.
4. Roll the enchiladas up by spooning 1/4 to 1/3 cup (depending on how large your tortilla is) of the pork mixture down the center of each tortilla. Top with several tablespoons of shredded cheese. Roll tightly and line the tortillas up, seam-side down, on a cutting board.
5. Once all of the meat has been rolled into tortillas, pour in enough salsa verde to coat the bottom of the skillet. Add the enchiladas into the skillet, again seam-side down. I can usually fit 5 across, then wedge 1 more in along the top.
6. Cover the enchiladas with the remaining salsa verde followed by the remaining shredded cheese (about 1 cup).
7. Bake for 15 minutes, or until the cheese is totally melted.
8. Garnish with picked onion, avocado, cilantro, scallions, etc., if desired. Dig in!

PF Chang lettuce bowls

 A delicious and super easy bowl from Abby Thome! The yum-yum sauce completely makes the meal. 

Ingredients

• 2lb ground chicken or turkey
• 1 yellow onion, diced
• 3 garlic cloves, grated
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 8oz can diced Water Chestnuts
• 1 cup of green onion, chopped
• ▪️For the sauce ▪️
• 1/2 cup Hoisin Sauce
• 2 tsp honey
• 3 Tbsp Soy Sauce *I use coconut aminos*
• 3 Tbsp Rice Vinegar (or white)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

For the BOWLS...

• romaine, finely shredded
• white rice
• Yum Yum sauce 
• 1/2 cup mayo
• 1 T Ketchup
• 1/2 T sugar
• 1/4 t paprika
• 1 t rice vinegar
• 1 t garlic powder
• water to thin
• Sriracha
• sesame seeds

Instructions

1. Sauté onion + garlic in a little olive oil until onions are translucent
2. Add ground chicken, water chestnuts, green onion, 1 tsp garlic powder + onion powder + paprika. Add another drizzle of olive oil + cook meat all the way through
3. Make the sauce by stirring together ingredients, pour into pan with chicken and let simmer with an additional 1/4 cup water mixed in
4. Let bubble away for a few minutes, and then it’s ready!
5. Fill a bowl with lettuce, top with white rice and then the delicious chicken. Drizzle with YumYum sauce + sriracha + sesame seeds💥

bacon cheeseburger sliders

 Another hit from A life from scratch-- these bacon cheeseburger sliders were delicious and somehow super nostalgic. 

Ingredients

• 1 package Hawaiian rolls, split in half horizontally (save the tray!) + 1 pack GF slider size rolls for Cael
• 1.5 lbs organic ground beef
• Onion powder
• Salt & pepper
• 12 slices American cheese (I used cheddar)
• 1 package bacon, diced up and cooked
• Sliced pickles
• Ketchup
• Few TBS melted butter, for topping (I threw in some garlic salt as well)
• Sesame seeds, for topping

Instructions

1. Cook your bacon in a pot and drain on a paper towel. Remove most of the grease.
2. Brown up your ground beef in the same pot, removing, excess grease. Season with salt, pepper and onion powder.
3. Spray the roll tray with a little olive oil to grease. Lay bottom of buns in. Top with 6 slices cheddar, the ground beef, 6 more slices of cheese, bacon and pickles. Drizzle on ketchup.
4. Bake, covered, for 15 min at 350. Remove foil and brush with melted butter and sesame seeds. Bake another 5 minutes. Enjoy!

greek meatballs with yogurt dill sauce

 I've been wanting to try some of Caro Chambers recipes after following her on Instagram for a while now and this was a great first one to try-- everyone enjoyed! I did double the meat for three hungry teens without doubling all the seasonings seeing they aren't always up for full flavor and left out the couscous steps to keep it celiac safe. Below documents the recipe as I made it. 

greek turkey meatballs with couscous and dill yogurt sauce

Serves 4 to 6

Ingredients

Meatballs, Zucchini, and Couscous:

• 2 medium zucchini, quartered lengthwise, 1/4-inch sliced
• 1 tablespoon neutral oil
• 2 teaspoons dried oregano, divided
• Kosher salt 
• Freshly ground black pepper
• 2 egg
• 2 pounds ground turkey or chicken
• 1 cup grated Parmesan cheese
• 1 cup GF panko breadcrumbs
• 1 small shallot, finely minced
• 3 garlic cloves, grated or minced
• Zest and juice of 1 lemon, divided
• 4 tablespoons chopped fresh dill
• prepared rice

Dill Yogurt Sauce:

• 1 cup plain Greek yogurt
• Juice of 1 lemon
• 1 garlic clove, grated or minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• Kosher salt

Extra Toppings:

• 4 ounces (1/2 cup) feta, crumbled
• 2 tablespoons of whatever nut! (I like toasted pistachios or chopped almonds)
• 1 to 2 cups of greens! (I used baby arugula)

Instructions

1. Preheat oven to 450°F. Place one oven rack on the center rung (for baking and roasting), and one on the top rung (for broiling). 
2. In a 9x13-inch baking dish, toss the 2 chopped zucchinis with 1 tablespoon neutral oil, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper until evenly coated. 
3. Roast zucchini for 7 minutes on the middle oven rack. 
4. While it roasts, make the meatballs.
5. Crack 2 eggs into a large bowl and whisk. Stir in 2 pounds ground turkey (or chicken), 1 cup grated Parmesan cheese, 1 cup GF panko breadcrumbs, 1 finely minced shallot, 3 grated garlic cloves, the zest of 1 lemon (about 1 teaspoon), 4 tablespoons chopped fresh dill, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir it all to mix well, then use your hands to form 15 to 20 meatballs. No need to dirty up another plate here — just shove the meat to one half of the bowl and start forming and piling the meatballs on the other side.
6. Remove the zucchini from the oven and raise the oven temperature to broil (on high).
7. Stir the zucchini. (It will not be finished cooking yet and might be watery looking, etc. Don’t worry! It’ll get there). Place the meatballs on top. Drizzle some neutral oil over the meatballs, or spray them with cooking spray.
8. Slide the dish onto the top oven rack and broil the meatballs for 3 to 4 minutes, until slightly golden-brown on top. Reduce heat to 425°F and continue cooking for an additional 12 minutes.
9. Meanwhile, make the dill yogurt sauce. Combine 1 cup plain Greek yogurt, the juice of 1 lemon, 1 garlic clove (grated or minced), 2 tablespoons chopped fresh dill, 1 tablespoon extra-virgin olive oil, and 1/4 teaspoon kosher salt in a small bowl. Stir and adjust seasoning to taste. 
10. Serve meatballs over top of the rice with lots of dill yogurt sauce and toppings.

Quiche

 A recipe I compiled for a quick breakfast for dinner that is a crowd pleaser and reheats well the next day if made ahead. 

Ingredients

• 1 GF pie shell (I like wholly GF)
• 1 cup shredded cheddar
• ~8 slices cooked bacon, crumbled
• 1/2 pound bulk breakfast sausage
• 3 slices of ham, diced
• 4 eggs
• 1/3 cup heavy cream (or 1 TB melted butter, brought up to 1/3 cup total volume with whole milk)

Instructions

1. Brown breakfast sausage in a hot skillet. When nearly cooked through, add diced ham to get a little color on it. 
2. In the bottom of the prepared pie shell, sprinkle 1/2 cup of the shredded cheese
3. Add ham, bacon, and sausage to cheesy pie shell and add the remaining shredded cheese on top. 
4. Whisk eggs and cheese together with salt and pepper and pour over meats and cheese into pie shell
5. Bake 30 minutes at 350 Degrees until center is cooked through. 
6. Slice into wedges and serve with a green salad. 

homemade spaghettios

While is didn't really taste like spaghettios, our family loved this quick tomato sauce and pasta from Abby Thome on Instagram way more than expected. 

Ingredients

• 1lb pasta (we used Jovial GF fusilli)
• Pre-made small meatballs (frozen, GF)
• 1 small white onion, fine dice
• 2-3 Tbsp butter
• 4oz Organic Tomato Paste
• 28oz tomato sauce
• 1 Tbsp sugar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup reserved pasta water
• Salt + Pepper

Instructions

1. Boil your pasta, reserve 1 cup of water + set drained pasta to the side
2. In a dutch oven or deep pan, sauté the onion with butter + a lil’ olive oil, salt + pepper
3. Once translucent add tomato paste + stir 
4. Pour in the tomato sauce, sugar, garlic + oregano - stir 
5. Let simmer over medium/low heat (few minutes)
6. Add meatballs into the sauce + 1 cup pasta water
7. Let simmer to come together, stirring frequently

            *If using frozen meatballs, simmer until cooked throug

build your own mac and cheese bowls

 This was another recipe borrowed from A Life from Scratch on Instagram that was a hit with our family-- we love Courtney's flexible, deconstructed, bowl-style dinners. 

SIX INGREDIENT STOVE TOP MAC & CHEESE:

• 1 lbs elbow pasta, we use Jovial to stay gluten free
• 1/4 cup butter
• 1/2 tsp ground mustard
• 3 TBS flour, used gluten free
• 2 cups whole milk, warmed
• 2-3 cups shredded cheese, we used a blend of Colby, cheddar and Monterey Jack
• Salt & pepper

Instructions

1. Cook and drain pasta. 
2. In the same pot, add butter and let melt over medium heat. Whisk in dry mustard. Sprinkle in flour and whisk together, cooking a minute or so. Whisk in milk, increase heat, and let thicken for a few minutes. Season with salt & pepper. 
3. Turn off heat and stir in cheeses. 
4. Stir in pasta.

We served with:

• Sliced scallions
• Sliced jalapeños
• Prepped broccoli
• Defrosted peas
• Chopped up cooked bacon
• Grilled chicken
• Buffalo and BBQ sauce

sheet pan shrimp and sausage bake

Not sure where I snapped a pic of the base recipe for this meal, but it was a hit and incredibly simple to throw together on a busy weeknight. 

Ingredients

• 1 pound peeled and deveined shrimp, tails removed
• 2 teaspoons lemon juice
• 4 apple gouda chicken sausages (any fully cooked sausages will work)
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen sweet corn kernels
• 3 cups roughly chopped spinach
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/2 teaspoon Cajun seasoning
• cooked rice or pasta
• feta or parmesan cheese

Instructions

1. Preheat oven to 400 degrees. Spray a baking sheet with with cooking spray or line with parchment paper.
2. In a large bowl, combine shrimp, lemon juice, garlic powder, and pepper. Toss to coat.
3. Add sausage, tomatoes, corn and Cajun seasoning, mix well. 
4. Place spinach on the center of he backing sheet and evenly top with all other combined ingredients. 
5. Bake until shrimp are cooked through and veggies have softened and lightly browned, about 15 minutes. 
6. Serve over cooked rice or pasta with crumbled feta or grated parmesan cheese. 

Quarantine pasta

We are late to the party on this early-covid Instagram recipe from A Life from Scratch, but our family loves it and we regularly make it when C has a pasta dinner for track or XC so he can take it along as his gluten free meal and we can enjoy it at home. The recipe is way too simple for how delicious it is!

QUARANTINE PASTA

Ingredients

• 1 lbs pasta (we use Jovial GF fusilli)
• 1 lbs Italian sausage
• Olive oil
• 2 cups heavy whipping cream
• 1 cup chicken stock
• 1 cup grated Parmesan, plus more for topping
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 tsp Italian seasoning
• 2 cups freshly chopped spinach
• 1 cup frozen peas (we use if we have some in the freezer, but the kids prefer it without...)

Instructions

1. Cook your pasta according to package directions.
2. In a large deep sided pan brown up your sausage with a little olive oil. Set aside.
3. In the same pan combine the cream, stock, Parmesan, and seasonings. Let bubble away until thickened, about 10 minutes.
4. Add in spinach, peas, and cooked sausage. Stir together and let spinach wilt. Mix sauce with cooked pasta. Top with more parmesan and fresh basil

chicken bacon ranch quesadillas

A fun recipe from Half Baked Harvest that was easy to make various versions of for parents versus kids. Kory and I loved the full recipe, while the kids had their quesadillas filled with chicken, bacon, and shredded cheddar. 

Basil Ranch Chicken and Bacon Quesadilla with Avocado

INGREDIENTS

Basil ranch dressing

• 1/2 cup plain greek yogurt or sour cream
• 1/3 cup mayo
• 2 tablespoons buttermilk
• 1 cup fresh basil
• 1/2 cup fresh cilantro
• 1/4 cup fresh chopped chives
• 2 teaspoons Worcestershire
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne
• kosher salt and black pepper

Quesadilla

• 4 large tortillas (we used more, smaller mission GF tortillas)
• 1 1/2 cups shredded gouda and or cheddar cheese
• 1-2 cups baby arugula
• 1-1 1/2 cups grilled chicken, sliced (homemade in notes)
• 1/2 cup sliced sun-dried tomatoes
• 1/4 cup chopped dill pickles and or pepperoncini
• 6 slices cooked bacon, crumbled
• 1/2 cup honey mustard (homemade in notes)
• 1 avocado, chopped

INSTRUCTIONS

1. 1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
2. 2. To assemble, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and bacon on one half of a tortilla. Drizzle over the basil ranch and honey mustard, then sprinkle over more cheese. Fold the tortilla over to cover everything.
3. 3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado and additional basil ranch.

shrimp scampi

A new family favorite— we reduced the lemon from the original Ina Garten version and served it with Taste Republic GF linguine and grated Parm. So good!

Ingredients

Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons

3/4 pound linguine

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

freshly squeezed lemon juice from 1/2 a lemon

1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

1. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
2. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Battered chicken fingers

As we explore some new recipes after Cael’s celiac diagnosis, this one from “Paleo Perfected” was a hit with everyone and we will definitely use this batter for fish, onion rings, cheese curds… I did fry them in veggie oil in a Dutch oven seeing we aren’t worried about staying truly Paleo. After frying, I let them rest on a paper towel covered wire rack tented in foil instead of in a 200° oven and they were fine until all batches were done  

creamy spinach artichoke chicken

 A delicious dinner from The Forked Spoon, which I modified slightly. Everyone really liked this (Elle liked everything but the artichokes...) over GF pasta. 

Ingredients:

• 3 tablespoon olive oil - divided
• 1-2 lbs boneless skinless chicken breasts, butterflied 
• salt + black pepper
• 2 tablespoon Italian seasoning
• 3 tablespoon butter 
• 2 shallots - minced
• 4 cloves garlic - minced
• 2 (15 ounce) cans artichoke hearts - drained and roughly chopped
• 6 ounces fresh baby spinach
• ½ cup chicken broth - 
• 1 cup half-and-half 
• ¼ cup Parmesan cheese
• 1 cup mozzarella cheese - shredded

Instructions:

1. Place chicken breasts to a large mixing bowl. Drizzle with approximately 1 tablespoon of olive oil and season with salt, pepper, and Italian seasoning, mixing well to coat the entire surface of each chicken breast.
2. Heat a large skillet over medium-high heat. When the pan is hot, drizzle with approximately 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Work in batches, if needed , to cook the chicken until golden, approximately 5-6 minutes per side, (or until nearly cooked through). Remove chicken from the skillet and set aside.
3. Return the skillet to medium heat. Add the butter and shallots and sauté for 2-3 minutes, stirring often. Add the minced garlic and stir continuously for 30 seconds more. Mix in the artichoke hearts, fresh spinach, and chicken broth. Mix well to combine. Cook until the spinach has just wilted. Add the half-and-half and bring just to a simmer. Stir in the mozzarella and parmesan cheese.
4. Return the chicken back to the skillet. Reduce heat to prevent the half-and-half from boiling. Allow the chicken to simmer and finish cooking for an additional 5 minutes or so. Serve over pasta. 

mini oreo cheesecakes

 Elle's 12th birthday was the first celebratory meal that we needed to make gluten free. She picked these mini oreo cheesecakes from Live Well Bake Often and we made them with Goodie Girl cookies. They were SO easy and really good! Kory wants us to try with vanilla cookies or graham crackers and plain cheesecake as another option. 

INGREDIENTS

For the crust:

• 12 Oreos (we used Goodie Girl chocolate sandwich cookies)
• 2 tablespoons (28 grams) butter , melted

For the cheesecake filling:

• 12 ounces brick-style cream cheese , softened to room temperature
• 1/4 cup (60 grams) sour cream , room temperature
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg , room temperature
• 6 Oreos , crushed (we used Goodie Girl chocolate sandwich cookies)

INSTRUCTIONS

To make the crust:

1. Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
2. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened.
3. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
4. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the cheesecake filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth.
2. Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed.
3. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
4. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15 to 17 minutes or until the tops of the cheesecakes are set.
5. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2 to 3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!