• Pollo Tropical Feast

    Chicken Ingredients:

    • 3 lbs. chicken breast
    • 3/4 c. pineapple juice
    • Juice from 1 orange
    • Juice from 2 limes
    • 2 packets Goya coriander and annatto seasoning
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 tsp. garlic powder
    • 1/2 tsp. cumin
    • 1/4 tsp. oregano

    Chicken Directions:

    1. In a large Ziploc bag add the pineapple juice through oregano and mix to combine; then add the chicken. Marinate overnight in the refrigerator.
    2. Grill.

    Black Beans and Rice Ingredients:

    • 2 15 oz. cans of black beans (do not drain or rinse)
    • Cumin
    • Oregano
    • Garlic powder
    • White Rice

    Black Beans and Rice Directions:

    1. In a saucepan, add the beans, cumin, oregano, and garlic powder, and simmer for a few minutes.
    2. Cook rice according to package.

    Balsamic Tomato Salad Ingredients:

    • Tomatoes
    • Red onion
    • Brown sugar
    • Balsamic vinegar
    • Olive oil
    • Salt
    • Pepper

    Balsamic Tomato Salad Directions:

    1. Add ingredients to bowl and toss to combine.

    Curry Sauce Ingredients:

    • Mayonnaise
    • Curry powder
    • Honey
    • Honey mustard
    • Milk, as necessary for thinning

    Curry Sauce Directions:

    1. In a bowl add mayonnaise, and then add curry powder, honey, and honey mustard to reach desired flavor. May thin the sauce with milk.

    Cilantro Garlic Sauce Ingredients:

    • 1 bunch cilantro
    • 4 oz. mayonnaise
    • 3 garlic gloves, peeled and chopped
    • Salt and pepper, to taste
    • Milk, as necessary to thin

    Cilantro Garlic Sauce Directions:

    1. Combine all ingredients in a food processor until desired consistency. May thin the sauce with milk.

    Pollo Tropical Feast:

  • Slow Cooker Enchilada Quinoa Casserole

    This recipe is so good! Filling and flavorful.

    Recipe adapted from Creme De La Crumb.

    Ingredients:

    • 1 15 oz. can black beans, drained and rinsed
    • 1 15 oz. can corn, drained and rinsed
    • 2 15 oz. cans of enchilada sauce
    • 1 15 oz. can fire roasted tomatoes and green chiles
    • 1 c. uncooked quinoa
    • 1/2 c. water
    • 4 oz. cream cheese
    • 1 tsp. cumin
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1 c. shredded cheese
    • Toppings: cilantro, diced tomatoes, avocado, sour cream, lime juice, tortilla chips

    Directions:

    1. Add the beans, corn, enchilada sauce, tomatoes with chiles, quinoa, water, cream cheese, cumin, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
    2. Cover and cook 4-5 hours on HIGH or 5-7 hours on LOW.
    3. In the last 30 minutes, take the lid off and stir; then add the cheese and replace lid and let cheese melt.
    4. Serve with desired toppings.

    Slow Cooker Enchilada Casserole:

  • Beef and Broccoli

    Just as good (or better!) as takeout! Can easily swap the beef for chicken, and can easily double or triple the recipe.

    Recipe from Carlsbad Cravings.

    Ingredients:

    Beef Marinade:

    • 1 lb. flank steak/Milanese cut across the grain into 1/8″ thin slices, then cut into 2” length pieces
    • 3 TBSP soy sauce
    • 1 TBSP hoisin sauce
    • 1 tsp. Asian chili garlic sauce
    • 2 tsp. cornstarch
    • 1/2 tsp. garlic powder
    • 1/2 tsp. ginger powder

    Sauce:

    • 1 TBSP Japanese rice wine/dry sherry
    • 2 TBSP chicken broth
    • 5 TBSP oyster sauce
    • 3 TBSP brown sugar
    • 1 tsp. sesame oil
    • 2 tsp. cornstarch
    • 1/2 tsp. salt
    • 1/2 tsp. pepper

    Stir Fry:

    • 6 medium garlic cloves, minced
    • 1 TBSP minced ginger
    • pinch-1/4 tsp. red pepper flakes, optional
    • Sesame oil
    • 3 ½ – 4 cups broccoli florets cut into bit size pieces
    • 1/4 cup water
    • 3 green onions, sliced

    Directions:

    1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
    2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
    3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
    4. Drain excess marinade off of beef (if there is any).
    5. *Work in 2 batches if your beef cannot fit in one layer.* Heat 1 ½ teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
    6. Add 1 TBSP sesame oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes. Alternatively undercook broccoli in the microwave and add when add in the next step.
    7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
    8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the green onions and serve.

    Beef and Broccoli:

  • Lemon Pepper Cajun Chicken Pasta

    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. linguine
    • 1 TBSP olive oil
    • 4-6 thin chicken cutlets
    • 2 TBSP Cajun seasoning
    • 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
    • Salt and pepper, to taste
    • 4 TBSP butter, divided
    • 6 garlic cloves, minced
    • Crushed red pepper flakes, to taste
    • 2 TBSP lemon juice
    • 1 c. heavy cream
    • 1 c. milk
    • 2 TBSP fresh parsley, chopped (optional)

    Directions:

    1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
    3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
    4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
    5. Serve immediately topped with sliced chicken and parsley.

    Lemon Pepper Cajun Chicken Pasta:

  • Hibachi Fried Rice

    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Penne Pomodoro

    Adapted from Midwest Foodie.

    Ingredients:

    • 16 oz. penne pasta, cooked al dente
    • 2 TBSP olive oil
    • 8-10 cloves garlic, minced
    • 4 tsp. dried oregano
    • 4 tsp. dried thyme
    • 1 1/2 tsp. salt
    • 1/2 tsp. fresh cracked pepper
    • 1 1/2 tsp. crushed red pepper, optional
    • 2 (28 oz.) cans crushed tomatoes 
    • 2 TBSP fresh parsley, chopped
    • 4 TBSP fresh basil, chopped
    • 2 TBSP granulated sugar, optional
    • Toppings: Burrata cheese, capers, basil, and/or parmesan cheese

    Directions:

    1. Heat olive oil in a large saute pan over medium heat.
    2. Add garlic, oregano, thyme, salt, pepper, and crushed red pepper. Cook, stirring frequently, for 1 minute.
    3. Add crushed tomatoes, parsley, basil, and add sugar if desired.
    4. Bring to a gentle simmer over medium heat.
    5. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
    6. Add cooked pasta to the pan.
    7. Toss to coat evenly.
    8. Garnish with fresh grated Parmesan, parsley, basil, capers, and burrata.

    Penne Pomodoro:

  • Ranchero Sauce

    Perfect for Huevos Rancheros. Add 1 c. of Ranchero sauce to 2 cans of black beans that are drained and rinsed and serve with fried eggs.

    Ingredients:

    • Olive oil
    • 1 onion, chopped
    • 3 garlic cloves, chopped
    • 1 TBSP chili powder
    • 1 tsp. smoked paprika
    • 1/2 tsp. chipotle powder
    • 2 tsp. cumin
    • 1/2 TBSP sugar
    • 1/2 tsp. salt
    • 1 15 oz. can tomato sauce
    • 1 c. water

    Directions:

    1. Heat oil in a pot over medium heat then add the onions and garlic and cook until fragrant.
    2. Then add the chili powder through salt. Stir and allow spices to toast, about 2 minutes.
    3. Add the tomato sauce and water and simmer for 5-10 minutes, or until desired thickness.

    Ranchero Sauce:

  • Chicken Burrito Bowls

    Ingredients:

    • 2 lbs. chicken breast, cut into bite size pieces
    • 1 onion, chopped
    • 2 TBSP Olive oil
    • 2 tsp. salt
    • 1/2 tsp. pepper
    • 2 tsp. garlic powder
    • 1 tsp. oregano
    • 1 tsp. chili powder
    • 3 tsp. cumin
    • 2 tsp. chipotle chili powder
    • 4 tsp. smoked paprika
    • 1 10 oz. can Rotel or fire roasted tomatoes
    • 1 14 oz. can black beans, drained and rinsed
    • 1 12 oz. can corn, drained
    • Serve over rice
    • Toppings: Monterey jack cheese, guacamole, sour cream, chipotle, salsa, olives, and/or green onions

    Directions:

    1. Heat olive oil in skillet over medium high heat; then add the chicken and onion and cook for 10 minutes or until chicken is cooked through.
    2. Once chicken is cooked add the salt through the smoked paprika; then add the tomatoes, beans, and corn, and cook until warm.
    3. Serve over rice with toppings of choice.

    Chicken Burrito Bowls:


  • Chili Mac

    Ingredients:

    • Olive oil
    • 2 lb. ground chicken or turkey
    • 1 onion, chopped
    • 4-6 garlic cloves, chopped
    • 2 Taco seasoning packs (about 1/2 c.)
    • 1 Chili seasoning pack
    • 2 cans Rotel tomatoes
    • 2 cans red, pinto, black, or kidney beans
    • 4 8oz. cans of tomato sauce
    • 3 c. water
    • 1 lb. elbow macaroni
    • Toppings: cheddar cheese, chipotle, avocado, and/or sour cream

    Directions:

    1. Heat olive oil in skillet or Dutch oven over medium heat and then add ground meat, onion, and garlic.
    2. When the meat is cooked add seasoning through water. Bring to a simmer and cover and simmer for at least 2 hours.
    3. Prepare pasta according to package and add desired toppings.

    Chili Mac:

  • German Chocolate Cookie Bars

    Adapted from Favorite Family Recipes.

    Crust:

    • 1 box devil’s food cake mix (not the kind with pudding added)
    • 1/2 c. unsalted butter, melted
    • 1 egg

    Filling:

    • 1 14 oz. can sweetened condensed milk (fat free works great too)
    • 1 tsp. vanilla
    • 1 egg
    • 1 c. pecans, chopped
    • 1 c. shredded coconut
    • 1 c. chocolate chips

    Directions:

    1. Preheat the oven to 350 degrees.
    2. Grease a 9×13 inch baking pan (I used non-stick cooking spray).
    3. In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan.
    4. The crust should not come up the sides.
    5. Bake for 7 minutes and remove from the oven. The crust will not look done.
    6. While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut.
    7. Pour evenly over the warm crust.
    8. Sprinkle evenly with the chocolate chips.
    9. Bake for 24-30 minutes, until the top is a light golden brown.
    10. Remove from the oven and cool completely before cutting into squares.

    German Chocolate Cookie Bars: