• Pollo Tropical Feast

    http://sktpharma.com/the-do-s-and-don-ts-of-mmj-card-25/ 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

    Volzhskiy 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:

  • 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:

  • 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:

  • Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Make Ahead Creamy Mashed Potatoes

    This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.

    Ingredients:

    • 4-5 lbs. Yukon gold potatoes
    • 8-10 garlic cloves, peeled
    • 2-3 TBSP olive oil
    • 1/2 c. butter, melted
    • 3-4 oz. cream cheese, softened
    • 1 c. shredded cheddar cheese
    • 1 c. sour cream
    • 1/2 – 3/4 c. milk
    • 1/2 c. green onions, thinly sliced (reserve some for garnish)
    • 2 tsp. onion powder
    • 2 tsp. salt
    • 1 tsp. pepper

    Directions:

    1. Preheat oven to 350.
    2. Place the garlic cloves on a sheet of foil large enough to enclose the garlic; then drizzle garlic with olive oil. Seal foil tightly and roast for 15-20 minutes, until garlic is soft and creamy. Remove from oven and mash garlic into a paste.
    3. Meanwhile, cut potatoes and add to a pot and cover with water. Boil over medium-high heat for 10-15 minutes, or until soft, and then drain.
    4. In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
    5. Either bake for 45 minutes or cover and refrigerate until ready to bake. If baking later, remove from refrigerator and let stand at room temperature for at least 30 minutes, then bake for 45 minutes, or until heated through.

    Make Ahead Creamy Mashed Potatoes:

  • Veggie Palak

    Ingredients:

    • Olive oil
    • 1 lb. fresh baby spinach
    • Salt, to taste
    • 1 14 oz. can diced tomatoes, drained
    • 1 TBSP minced garlic
    • 1 TBSP ginger paste
    • 1 tsp. garam masala
    • 1/4 tsp. chili powder
    • 1 1/2 tsp. cumin
    • 1 14 oz. can garbanzo beans, drained
    • 1 14 oz. can kidney beans, drained
    • 1 lb. potatoes, cooked and roughly chopped
    • 1 14 oz. can light coconut milk
    • 1-2 tsp. sugar or honey
    • 1 tsp. lemon juice

    Directions:

    1. Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
    2. Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
    3. After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
    4. Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.

    Veggie Palak:

  • Lemon Linguine – Instant Pot

    Ingredients:

    • 1 tsp. olive oil
    • 4 TBSP butter, divided
    • 4-6 cloves of garlic, minced
    • Juice of 1 lemon
    • 1 TBSP salt
    • 1 1/2 tsp. pepper
    • 4 c. water
    • 1 lb. linguine
    • 10 oz. (or 1 1/4 c.) plain Greek yogurt
    • 1 c. freshly grated parmesan cheese (or more)
    • Milk, if desired to thin

    Directions:

    1. Turn Instant Pot to sauté. Once the Instant Pot says HOT, add the olive oil and 2 TBSP of butter. When the butter is melted, add the garlic and sauté for 30 seconds. Hit cancel.
    2. Add the lemon juice, salt, pepper, and water to the Instant Pot. Break the linguine in half and alternate the direction you place the linguine in the Instant Pot as you add more.
    3. Close the lid, and select manual for 3 minutes. When it beeps after the 3 minutes, let the pressure release naturally for 5 minutes.
    4. After 5 minutes, remove the lid. Stir the noodles around, and then add the remaining 2 TBSP of butter and Greek yogurt and stir to make the sauce creamy. Linguine will continue to absorb the liquid. Add the parmesan, and add any milk to thin, if desired.

    Lemon Linguine – Instant Pot:

  • Gogi Bowls

    Vegetarian Korean salad that will make your taste buds explode!

    Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

    Salad Ingredients:

    Cucumber and Carrot Salad:

    • 1/4 c. rice vinegar
    • 3 TBSP honey
    • 1/4 tsp. crushed red pepper
    • 1 tsp. sesame seeds
    • 1 c. thinly sliced cucumbers
    • 1 c. shredded carrots

    Spicy Gochujang Sauce:

    • 3 TBSP soy sauce
    • 1 TBSP sesame oil
    • 1 tsp. rice vinegar
    • 4 TBSP gochujang paste
    • 2 TBSP brown sugar
    • 1 clove garlic, minced
    • 1 green onion, chopped (optional)
    • 2 tsp. sesame seeds (optional)

    Directions:

    1. Cook brown rice according to package.
    2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
    3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
    4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
    5. Fry eggs.
    6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

    Gogi Bowls: