4 cups shredded cabbage (1/2 bag of cole slaw mix)
1 c. corn
8 pre-made tostada shells
Drain and press the tofu. Heat the oil in a skillet over medium heat. Add the tofu and break it apart into bite-sized pieces. Allow it to cook, undisturbed, for 5 minutes. Flip and cook for 3 more minutes.
Add the red onion and seasonings to the pan and cook for 5 more minutes. Pour in the BBQ sauce and a splash of water. Toss to coat, lower heat and cook until the sauce starts to crisp slightly.*
Meanwhile, add all of the slaw sauce ingredients to a food processor. Blend until smooth. Place the shredded cabbage, corn and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving.
To assemble, layer each tostada with BBQ tofu, slaw, pickled onions, and drizzle with slaw sauce, if desired.
Kosher salt and freshly ground black pepper, to taste
1 1/2 c. shredded Mexican cheese blend, divided
8 flour or corn tortillas, warmed
Toppings: lettuce, tomato, sour cream, guacamole, salsa, etc.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 TBSP canola oil.
Place into oven and bake until toasted and crispy, about 12-15 minutes.
1 small-medium sweet potato, 1/2 inch dice (about 1-2 c.)
Salt, pepper, garlic powder, and smoked paprika
Peppers and Onion
1 TBSP olive oil
1 onion, sliced thick
4 garlic cloves, chopped
1 14 oz. can corn, drained and rinsed
1 red bell pepper, sliced thick
1 poblano chili, sliced
1/2 tsp. salt
1 tsp. cumin
1 tsp. coriander
1/2 tsp. dried oregano
1 14 oz. can black beans
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
Cotija cheese or queso fresco, crumbled
Prepare Peruvian Aji Verde Sauce: Combine all ingredients in a blender and blend until everything is incorporated. Thin with milk, half & half or cream, as desired.
Bake Sweet Potatoes: Preheat oven to 425F. Line a baking sheet with foil. Add the sweet potatoes and toss with olive oil and seasonings. Bake until crispy for 20-25 minutes.
Prepare Peppers and Onion: In a large skillet, heat oil over medium-high heat. Sauté onions, garlic, corn, and peppers, sautéing until tender, about 10 minutes. Season with the salt, cumin, coriander, and oregano.
Prepare Black Beans: In a small saucepan, add the beans and seasoning and heat.
Assemble: In a bowl, add rice and lettuce, then add black beans, peppers and onion, and sweet potatoes. Top with Peruvian Aji verde sauce and sprinkle with cotija cheese or queso fresco.
Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
Combine in a jar. Place the thinly-sliced onions in a large mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
Easily converts to vegetarian by swapping another can of beans for the chicken.
Recipe adapted from Recipe Runner.
2 tsp. olive oil
1/2 c. diced yellow onion
1 1/4 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
Kosher salt and fresh ground black pepper to taste
2 c. cooked shredded chicken
15 oz. can black beans, rinsed and drained
1 c. diced fire roasted green chiles
2 TBSP chopped cilantro
15 oz. can green enchilada sauce
5 corn tortillas, cut into triangles
1 c. shredded Monterey Jack cheese
Serve with avocado, cilantro, and sour cream
Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices, and sour cream.
4 poblanos, roasted, skin and seeds removed, chopped
16 oz. elbow macaroni
6 TBSP butter, divided
Small onion, diced
8 garlic cloves, minced
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. salt to taste
6 TBSP flour
2 c. chicken broth
2 c. milk
½ c. crema
5 oz. cheddar cheese
5 oz. pepper jack cheese
5 oz. mozzarella cheese
Set oven to broil. On a baking sheet add the poblanos and roast all sides until charred. Once charred place poblanos in a Ziploc bag and seal the bag. Let the poblanos steam in the bag for 15 minutes. After 15 minutes, remove poblanos and peel the skins, remove the seeds and stems, and chop.
Cook pasta according to box, slightly undercooked.
Heat 3 TBSP butter in large skillet over medium-high heat; then add the onions and saute for 3 minutes, until translucent. Add garlic, chopped poblanos, pepper, smoked paprika, and salt and cook for 1 minute.
Create a well in the center of the skillet with the veggies surrounding the well and add the remaining 3 TBSP of butter and melt. Once melted and the flour and stir until flour is dissolved. Then add the broth, milk, and crema, and bring to a light boil.
Once the mixture comes to a boil, add the cheeses, and stir until cheese is melted. Add the cooked pasta and stir to combine. The macaroni and cheese will thicken as it cools.
Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Preheat oven to 400* F.
Line a large jelly roll pan with foil that extends 2â€ past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but donâ€™t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.
For the Chimichurri Sauce, combine all ingredients except olive oil 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.
Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
Heat grill to medium high.
Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120F (for rare) or 130F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
Slice against the grain and serve with Chimichurri Sauce.
Crockpot Ranch Roast is so flavorful. All but our pickiest eater (who doesn’t each much by the way of red meat) enjoyed this dinner. I made Corn Casserole to accompany the roast, and it was excellent together. Steve said it reminded him of a dish he had in Costa Rica and that’s a really good thing.
3 lb. beef roast
2 c. water
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
Mix water through gravy mix in a bowl until thoroughly blended.
Brown roast, if desired (I didn’t). Add meat to Crockpot and add mixture over meat.