Heat a large skillet over medium high heat; then add 1-2 TBSP avocado oil. Season chicken with salt and pepper, to taste, and then add chicken to the skillet and cook for about 5 minutes per side until golden brown. Chicken may not be fully cooked. Remove chicken from pan.
Add 2 more TBSP avocado oil and then add onions and mushrooms, spreading them out and cook, stirring infrequently for about 7 minutes, or until the onions are soft and the mushrooms are mostly golden. Do not add salt at this point as the mushrooms will sweat and steam and not get golden.
Stir in garlic, thyme, and 1/2 tsp. salt and cook for 1-2 more minutes.
Combine chicken broth and soy sauce in a bowl and pour 3/4 of the mixture over the onions and mushrooms, stirring to deglaze any bits stuck to the bottom.
Add cornstarch to the bowl with the remaining broth and soy sauce and whisk to combine.
Pour cornstarch mixture over onions and mushrooms and stir to combine. Simmer for 2-3 minutes while the gravy thickens; then add the chicken and reduce the heat to low, cover, and cook for 10 minutes or until chicken reaches 165 and is tender. Taste and adjust seasoning, if necessary.
1 large head cauliflower, washed and cut into bite-size florets
Kosher salt and black pepper, to taste
Chickpeas:
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 TBSP olive oil
1 15 oz. can chickpeas, drained, rinsed, and dried
Kosher salt and black pepper, to taste
Chimichurri Sauce:
Zest of 1 lemon
2 TBSP fresh lemon juice
3 garlic cloves peeled
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried crushed red pepper
1/2 c. fresh basil packed
1 c. fresh cilantro packed
1 c. fresh parsley packed
1/2 c. olive oil
Serve: tortillas filed with cauliflower and chickpeas, topped with chimichurri sauce, pickled onions, and guacamole.
Directions:
Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper or foil and set aside.
Cauliflower: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the cauliflower on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.
Chickpeas: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the chickpeas on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until chickpeas are crispy. Remove from the oven.
Chimichurri Sauce: Combine lemon zest through parsley in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture. Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
Assemble Tacos: top a tortilla with roasted cauliflower, chickpeas, chimichurri sauce, pickled onions, and guacamole.
Shredded mozzarella, gouda, or gruyere cheese, optional
4 croissants
Directions:
Preheat the oven to 350 °F.
Make the filling: Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium-heat until soft and golden. About 8 minutes.
Add the garlic and warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened then add the spinach in a few batches along with salt and pepper (easy on the salt). Cook the spinach over high heat so that the liquid released can evaporate.
Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated. Taste and adjust seasoning, if necessary.
Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper.
Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
Bake for 10 minutes or until the cheese melts. Add the tops and warm through 3-4 minutes until toasted.
1 ½ – 2 lbs. flank steak pounded to an even thin thickness
Directions:
Add Spice Mix seasonings to a sealable container; whisk and set aside.
Add all Marinade Ingredients – soy sauce through liquid smoke – to a large freezer bag and whisk to combine. Add 3 TBSP Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
When ready to grill, mix remaining Spice Mix with 2 TBSP olive oil to create a wet Spice Rub.
Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes.
Grill steak.
Remove steak and let rest 10 minutes before chopping into small pieces.
On a baking sheet, add the tomatoes, jalapenos, onion, and garlic and toss lightly with olive oil, then roast until tender. Check often so garlic doesn’t burn and remove garlic if it is tender but remaining veggies need more time. Once veggies are tender, remove from oven and cool.
Add veggies and salt to a blender and blend until chunky; then add the cilantro and lime juice and combine. Taste and adjust salt, as necessary.
Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
Mango Salsa: In a bowl, combine the salsa ingredients.
Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
Cook Chicken: Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.
Serve coconut milk rice topped with jerk chicken and mango salsa.
Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Milk Rice:
Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing
Directions:
In a large bowl combine paprika through black pepper and mix to combine. Then add the ground chicken through the minced garlic and mix until just incorporated.
Transfer the bowl to the fridge for 10-15 minutes to firm up (longer is fine).
Preheat air fryer at 400F for 10 minutes.
Meanwhile, roll the chicken mixture into balls, about 16-20 balls.
When the air fryer is preheated, add the balls to a greased or parchment lined air fryer basket, cook in batches if necessary, and cook for 10-12 minutes, or until the meatballs reach 165F.
Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing
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