Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice)

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Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab! Traditionally an all-day family affair, buying lump crab meat means you can have this hearty stew and rice on the table in about a half an hour.

Continue reading “Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice)” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/puerto_rican_salmorejo_stewed_crab_and_tomatoes_with_rice/

French Toast Casserole

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This EASY French toast casserole has a super crunchy cinnamon-sugar top! Bake right away, or make it ahead and refrigerate overnight. Give your family a treat this Saturday morning!

Continue reading “French Toast Casserole” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/french_toast_casserole/

Brussels Sprouts Tacos

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Brussels sprouts tacos, coming in hot.

And I mean h-o-t.

Not, like, literally hot, but more like just NEW THING and EXCITING and ONCE THEY TOUCH YOUR LIPS YOU’LL BE ADDICTED kind of hot.

Brussels sprouts tacos are officially the most weirdly delicious way we could ever kick off Sugar Free January.

We’ve got sauteed seasoned brussels sprout shreds, a roasty corn and jalapeno mix, black beans and pickled red onion if you are feeling extra, all tucked into a charred tortilla and top with a generous drench of lively cilantro chimichurri and a sprinkle of cotija cheese because COTIJA CHEESE. And suddenly your life just got <—- this much —-> happier.

They are so bright and cheery, clean-eating friendly, so savory and satisfying… I can hardly stand it.

So before we get too far (aka before I lose you forever for putting brussels in tacos), I need you to know a few things.

First: The brussels sprouts are SHREDDED, okay?

Hopefully you picked up on that from the pictures. We are not talking about massive chunks of brussels sprouts here. These brussels sprouts tacos contain brussels that are so nicely textured that one might argue that they almost – *almost* – resemble a sort of shredded meat texture. I know, I know. It’s so wrong that it’s right.

Secondly, yes, there are quite a few elements at play here.

  • Brussels sprouts
  • Roasted corn / jalapeno mix
  • Cilantro chimichurri
  • Pickled red onions

And even though I’m mostly a minimalist when it comes to cooking – as in, don’t have time to make more than one thing per recipe – I really, really enjoyed all of these elements together and I’m going to encourage you to go the extra mile (er, 10 mintues?) to make these brussels tacos realize their full potential.

Blend up that sauce, cut up those jalapenos, take the extra five minutes to prep those pickled onions.

Thirdly, these are incredibly versatile.

Use brussels as the base, use the sauce as the crown jewel. Then just load em up with whatever else you got.

I have been meaning to sneak some roasted mushrooms in there one of these days. Could someone try that for me and report back?

I promised you that we would eat really, really well this month.

So far, so good.

This genius concept came into my brain by way of the Chloe Flavor cookbook which is a super vibrant vegan cookbook that I have devoured – literally and figuratively – over the last few months. Highly recommend for vegan food lovers!

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Brussels Sprouts Tacos


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings (8 small-ish tacos)

Description

Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. Yes.


Ingredients

Brussels Sprouts

  • 16 ounces brussels sprouts, shredded
  • 1 tablespoon taco seasoning
  • salt and olive oil

Corn

  • 8 ounces frozen corn
  • 1 jalapeno, minced
  • lime juice, salt, and olive oil

Cilantro Chimichurri

  • 1 packed cup each cilantro and parsley
  • 1/4 cup each water and olive oil
  • 1/4 cup cashews or sunflower seeds
  • 1 clove garlic
  • 1/2 teaspoon salt
  • juice of 2 limes

Other Add-Ins

  • tortillas, black beans, corn, avocado, cotija cheese

Instructions

  1. Red Onions: Optional, but yum. Start on these first – see notes.
  2. Chimichurri: Hit up the food processor or blender and pulse it all together until smooth. Like we do.
  3. Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
  4. Corn: Saute the corn and jalapeno with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, for a few minutes to get that roasty, charred thing going on.
  5. Tacos: Assemble and devour!

Notes

Shredding the brussels: You can buy them shredded (fast and easy) or you can shred/thinly slice them yourself with a mandoline (superior texture). I’ve done it both ways!

Leftovers: Each element will keep for a few days in the fridge, so you’re all set!

Pickled red onions: In a jar, combine half a thinly sliced red onion, 1/2 cup rice vinegar, and a pinch of salt and sugar. Add water to cover if needed. Set aside while you’re prepping and they’ll be good to go in about an hour. These will keep for a while, but I think they’re best within the first week.

Sauce Alternative: These would also be great with magic green sauce.

How to make this vegan: Skip the cotjia cheese. 

The post Brussels Sprouts Tacos appeared first on Pinch of Yum.

from RSSMix.com Mix ID 8174097 https://pinchofyum.com/brussels-sprouts-tacos

Pan-Seared Pork Chops with Garlic and Greens

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These pan-seared pork chops with a side of garlicky greens are the perfect one-pan meal. It’s ready in about half an hour, too! P.S. Brining makes all the difference with making juicy chops, so don’t skip it.

Continue reading “Pan-Seared Pork Chops with Garlic and Greens” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/pan_seared_pork_chops_with_garlic_and_greens/

Fish Taco Bowls

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Fish Taco Bowls - The best weeknight meal! With perfectly cooked fish, cilantro lime rice, pico de gallo, avocado, and THE MOST epic cilantro lime dressing!

The best weeknight meal! With perfectly cooked fish, cilantro lime rice, pico de gallo, avocado, and THE MOST epic cilantro lime dressing!

Fish Taco Bowls - The best weeknight meal! With perfectly cooked fish, cilantro lime rice, pico de gallo, avocado, and THE MOST epic cilantro lime dressing!

Hello to my new favorite meal of 2019.

I’m serious. I will be eating this all year starting now until the end of 2019. I mean, hello, fried fish taco bowls? Yes, yes, 1000%.

Now please don’t be intimidated by the ingredient list. It seems like a lot but don’t worry – there’s a lot of overlap between the cilantro lime rice and the best ever cilantro lime dressing.

Fish Taco Bowls - The best weeknight meal! With perfectly cooked fish, cilantro lime rice, pico de gallo, avocado, and THE MOST epic cilantro lime dressing!

And you can always take some shortcuts by using store-bought pico de gallo. No judgment here.

I just ask that you don’t skimp on the cilantro lime rice! The more lime juice, the more cilantro, the better.

Oh, and the tortilla chips. Yes, you’ll definitely need those for snacking and “spooning” purposes!

Fish Taco Bowls - The best weeknight meal! With perfectly cooked fish, cilantro lime rice, pico de gallo, avocado, and THE MOST epic cilantro lime dressing!

Fish Taco Bowls

The best weeknight meal! With perfectly cooked fish, cilantro lime rice, pico de gallo, avocado, and THE MOST epic cilantro lime dressing!

Ingredients:

  • 1 cup basmati rice
  • 1/2 cup chopped fresh cilantro leaves
  • Juice of 1 lime
  • 1 cup canola oil, or more, as needed
  • 1 pound fresh cod fillets, cut into 3/4-inch thick strips
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/4 cups Panko*
  • 2 cups shredded purple cabbage
  • 1 cup pico de gallo, homemade or store-bought
  • 1 avocado, halved, seeded, peeled and sliced

For the cilantro lime dressing

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar

Directions:

  1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  2. In a large saucepan of 2 cups water, cook rice according to package instructions. Stir in cilantro and lime juice; set aside.
  3. Heat canola oil in a large skillet over medium high heat.
  4. Season cod with chili powder, salt and pepper, to taste. Working one at a time, dredge cod in flour, dip into eggs, then dredge in Panko, pressing to coat.
  5. Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  6. Divide rice mixture into bowls. Top with cod, cabbage, pico de gallo and avocado.
  7. Serve with cilantro lime dressing

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Did you Make This Recipe?

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“2 cups shredded purple cabbage”,
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The post Fish Taco Bowls appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/12/29/fish-taco-bowls/

Simply Recipes 2019 Meal Plan: January Week 1

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Welcome to the New Year! Let’s get things started off on the right foot, shall we? In this week’s meal plan, we have Turkey White Chili, a creamy vegan spaghetti, Albondigas soup, and more!

Continue reading “Simply Recipes 2019 Meal Plan: January Week 1” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/best_recipes/simply_recipes_2019_meal_plan_january_week_1/

Easy Vegetarian Chili with Mushrooms

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With a well-stocked pantry, this Vegetarian Chili is an easy weeknight meal! Let it simmer while you set the table, unload the dishwasher, or relax on the couch. Loaded with beans, tomatoes, and spices, it’s a good one to add to your chili rotation.

Continue reading “Easy Vegetarian Chili with Mushrooms” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/easy_vegetarian_chili_with_mushrooms/