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Fiesta Queso Burger Tostadas & Sweepstakes

Disclosure: This shop has been compensated by Ricos Products. All opinions are 100% mine alone, as always. #RicosCheesePlease

Fiesta Queso Burger Tostadas that are easy to make with yellow corn tostadas, nacho sauce, ground beef, avocados, and pico de gallo.  This gluten-free dish makes the perfect pick-me-up to celebrate Fiesta San Antonio and casual entertaining.

Queso burger tostadas on aplate with a spoon filled of queso on the side surrounded by a drink, a can of queso, and garnishings.

Have you ever attended Fiesta in San Antonio, Texas?  Well, whether you have or not, these Fiesta Queso Burger Tostadas are a real fiesta for your mouth!

They are full of flavor, eye-popping, and quick to prepare yet gluten-free, making them the perfect bite to celebrate this event or for casual entertaining.

As you may already know, I live in San Antonio, Texas.

Every April the city holds a huge, very important festival called Fiesta,  which has been celebrated ever since the late 19th century.

The festival honors the memory of the battles of the Alamo and San Jacinto.

Fiesta is known for its parades with extravagantly decorated floats, music, yummy street food, marching bands, colorful decorations, and cascarones (colorful eggshells filled with confetti), among other things.

I’m not kidding!  It’s an 11-day citywide party to thrill the eyes, spirit, and palate!

Whether you can visit my city to enjoy Fiesta or not, have a little taste of it by trying our Queso Burger Tostadas.

How to Prepare our Queso Burger Tostadas

To prepare them, all we need to do is cook onion and garlic in oil for about 4 minutes over medium heat.

Next, cook seasoned lean ground beef over medium heat for 3 minutes, stir in tomato paste and let cook for an additional 3 minutes.

View of a skillet with cooked ground beef and a can of queso with garnishing near.

When meat is cooked, squeeze on the juice of a lime.

To arrange the tostadas, place yellow corn tostadas on a plate, spread warm Rico’s Gourmet Nacho Cheese Sauce on top, spoon on cooked ground beef, pico de gallo, chopped red cabbage, and sliced avocados.

Serve with your favorite drink and enjoy!

This is the type of recipe that doesn’t require any special skills and can be prepared in less than 30 minutes.

Comined images showing aisle of Walmart with cans of queso

Moreover, all the ingredients for our Queso Burger Tostadas are conveniently available at Walmart — including Ricos Gourmet Nacho Cheese Sauce, which is trans fat FREE and made with no hydrogenated oils.

Sheet pan displaying all the ingredients of queso burger tostadas

It can be used as an ingredient for a dish, a topping, or a dip. Just heat and eat!  Basically, fun food for a fun world. 😉

Ricos has a entire line of cheese sauces that are great for parties, birthdays, holidays, bbqs & other occasions.

For more info about Rico’s cheese sauces, and for delicious recipes like these Queso Burger Tostadas and also our Shrimp Skillet Nachos, take a look at their website!

Now tell me, would you like the chance to win a 2018 Ford F-150? 😉

If so, learn how to participate and also ENTER THE SWEEPSTAKES HERE  — which goes live from 1/15/18 to 5/31/18!  Good luck!

Yee haw! Now grab our tostadas and let’s celebrate Fiesta.

Close up shot of a stack of queso burger tostadas

Print Recipe
Fiesta Queso Burger Tostadas
Fiesta Queso Burger Tostadas that are easy to make with yellow corn tostadas, nacho sauce, ground beef, avocados, and pico de gallo.  This gluten-free dish makes the perfect pick-me-up to celebrate Fiesta San Antonio and casual entertaining.
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 0
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat a large skillet over medium heat, add oil and cook onion for about 3 minutes, stirring occasionally.
  2. Then, add garlic and let cook for about 1 minute, stirring every now and then. Do not let brown!
  3. Season ground beef with salt and pepper and cook for for 3 minutes.
  4. Add tomato paste and let cook additional 3-4 minutes, stirring occasionally. Stir in lime juice!
  5. To arrange the dish, place corn tostadas on a plate, and spread 2 Tablespoon of warm Rico's Gourmet Nacho Cheese Sauce on top of each of the 4 tostadas.
  6. Next, spoon about 1/4-1/3 cup cooked ground beef on top of each tostada.
  7. Add about 2 tablespoons of pico de gallo and 1/4 cup chopped red cabbage on top, as well as a few slices of avocado and chopped cilantro. Serve immediately!
Recipe Notes

If desired, additionally serve with sour cream or lime wedges, and your favorite drink.

Continue Reading 3

Game On Shrimp Skillet Nachos & Car Sweepstakes

Disclosure: This shop has been compensated by Ricos Products. All opinions are 100% mine alone, as always. #RicosCheesePlease

Game On Shrimp Skillet Nachos that are easy to make with tortilla chips, nacho sauce, shrimp, avocados, and salsa.  This ONE-SKILLET dish makes the perfect pick-me-up for games or casual entertaining.

Overhead view of colorful tortilla chips layered on a skillet topped with nacho sauce, shrimp, avocado, and salsa.

Do you love watching sports, like March Madness? How about Major League Baseball? No matter what is your answer is, these Shrimp Nachos are game on!

They are rich, satisfying, and quick to prepare, making the perfect treat for games and casual entertaining, too.

How to Prepare our Shrimp Skillet Nachos

To prepare them, all we need to do is season shrimp with a store-bought taco seasoning mix. Heat a medium ovenproof skillet over medium heat, add oil, and cook shrimp for about 4 minutes.

Then, squeeze on lime juice and place on a plate or in a bowl.

Layer a thick layer of chips, both purple and yellow, in the same skillet used to cook the shrimp. Drizzle the nacho cheese over the chips, spoon on half of the cooked shrimp,  and scatter on the shredded cheese.  Repeat layering once more.

Next, bake at 350 degrees F for about 5-10 minutes, or until cheese is melted.  Remove from the oven, top nachos with avocado, tomatoes, red onion, Serrano or jalapeno peppers,  chopped cilantro, and a squeeze of lime. Serve warm with sour cream and/or lime wedges.

This is the type of recipe that doesn’t require any special skills and is quick to make. I am telling you, honey, this is one of the tastiest appetizers ever.

In addition, all the ingredients for our Shrimp Skillet Nachos are conveniently available at Walmart — including Ricos Gourmet Nacho Cheese Sauce which is trans fat FREE and made with no hydrogenated oils.

It can be used as an ingredient for a dish, a topping, or a dip. Just heat and eat!  Basically, fun food for a fun world. 😉

Actually, Ricos has a entire line of cheese sauces that are great for parties, birthdays, holidays, bbqs & other occasions. For more info about Rico’s cheese sauces, delicious recipes like this one and also our Pizza Bomb Nachos, take a look at their website!

Overhead view of shrimp nachos on a skillet between lime wedges and a can of nacho sauce.

But no, that’s not all! Would you like a chance to win a 2018 Ford F-150? Learn how to participate and also ENTER THE SWEEPSTAKES HERE , which goes live from 1/15/18 to 5/31/18!!!

Just picture yourself driving that truck everywhere. 😉 Good luck!

Are you ready? The game is on… with our champion Shrimp Skillet Nachos. 😉

PIN & ENJOY!

Close up image of colorful tortilla chips layered on a skillet topped with nacho sauce, shrimp, avocado, and salsa.

 

Print Recipe
Game On Shrimp Skillet Nachos
Game On Shrimp Skillet Nachos that are easy to make with tortilla chips, nacho sauce, shrimp, cheese, fresh toppings, and  herbs.  This ONE-SKILLET dish makes the perfect pick-me-up for games or casual entertaining.
Instructions
  1. Preheat oven to 350 F.
  2. Season shrimp with the taco seasoning mix in a medium bowl.
  3. Then, heat a medium ovenproof skillet over medium heat, add oil, and cook shrimp for about 2 minutes on one side and turn to cook another 2 minutes. . S
  4. Squeeze on half of a lime and place on a plate or in a bowl.
  5. Layer a thick layer of chips, both purple and yellow, in the same skillet used to cook the shrimp.
  6. Drizzle the nacho cheese over the chips, spoon on half of the cooked shrimp, and scatter on the shredded cheese.  Repeat layering once more
  7. Next, bake for about 5-10 minutes, or until hot and cheese is melted. 
  8. Remove from the oven, top nachos with avocado, tomatoes, red onion, pepper, and chopped cilantro, and squeeze the other half of the lime over the garnishes.
Recipe Notes

Nachos must be served warm and can be topped with sour cream.

Continue Reading 4

Takeout Southwestern Taco Hand Pies & GIVEAWAY

Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carry out wherever you go. They make a great comforting meal as well as a fun alternative to tacos.

Overhead view of a wood platter full of Southwestern Taco Hand Pies with a small bowl of guacamole and a knife on the side.

Lunch at the office? Back to school after Spring Break? We’ve got you covered!

These Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting Latin meal, and a fun alternative to tacos.

They can be enjoyed by both children and adults. And you know what? They are prepared with staple ingredients such as store-bought refrigerated pie dough, ground beef, taco seasoning mix, cheese, canned black beans, and a few vegetables.

My family are already hooked on them!

How To Make Southwestern Taco Hand Pies

All we have to do is to roll out the pie crusts on a lightly floured surface, cut into rectangles, and fill with a mixture of cooked ground beef, cheese, and vegetables.

Two combined images of the making process of the hand pies -- one with crust rolled out and quartered and the other filled with the filling.

 

Then, brush on an egg wash for an appealing, lightly golden color, and bake them for about 12-15 minutes.

Then, our Southwestern taco hand pies are ready to be taken wherever you go and served either by themselves or accompanied by sour cream and guacamole.

In contrast to tacos, they are mess-free because the filling is enclosed in the pie dough.  You can handle and eat them easily, just as you might eat a good-sized empanada.

These pies are a fusion between tacos and hand pies, with a Southwestern touch. I mean, they are filled with ground beef seasoned with taco seasoning and a Southwestern salsa, all wrapped in pie dough.  You see?

The only problem that you may encounter is eating too many of them!  😉 I confess that I couldn’t resist… well, you have been warned! 🙂

Overhead view of Broccoli, Ham, and Cheese Pop Tarts

These follow the same concept as our Broccoli, Ham, and Cheese Pop Tarts.

 

Well, enjoy both the taste and convenience of our takeout Southwestern Taco Hand Pies. In addition, ENTER OUR AWESOME GIVEAWAY below!

 

PIN & ENJOY!

Close up image of Southwestern taco hand pies topped with sour cream and salsa.

 

GIVEAWAY RULES:

Would you to like to win a Customized Embroidered Chef Coat?
Giveaway-prize
 
How would you like the chance to win our Chef Coat with your own name on it, and impress all your friends at your next get-together?  Enter using the Giveaway Tools form below!  
Good luck! 
 
Giveaway Begins: March 20th 12:00 am CST
Giveaway Ends: March 27th 12:00 am CST
Prize: Customized Embroidered Chef Coat (Unisex)
(US only, 18+)

Disclaimer: This is an All Season Uniforms sponsored Giveaway, which begins 03/20/2018 at 12 am CST and ends 03/27/2018 at 12 am CST. All Season Uniforms is responsible for both chef coat name embroidery customization and prize delivery.  One winner will be chosen randomly. The winner has 48 hours to respond to the congratulatory email and send us his/her name to be embroidered on the Chef coat, size (X-Small to 6XL), and address shipment which will not be publicly published. If the winner does not respond, a new winner will be randomly chosen by Giveaway Tools.   If you have any questions, please email Denise Browning at  [email protected]

a Rafflecopter giveaway

 

Print Recipe
Takeout Southwestern Taco Hand Pies
Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting meal, as well as a fun alternative to tacos.
Instructions
  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Heat a large non stick skillet over medium high heat, add the oil, and then cook the ground beef, stirring occasionally, for about 4-5 minutes.
  3. Stir in the taco seasoning mix until combined. Let cook for 2 minutes and stir in the vinegar.
  4. Let cook for about 2 minutes or until vinegar has almost evaporated. Reserve.
  5. In a medium bowl, combine the onion, corn, black beans, tomatoes, and cilantro . Season with a pinch of salt and pepper if desired. Reserve.
  6. Unroll all pie crusts on a lightly floured surface according to the directions on the package. Equally divide each crust into fourths.
  7. Next, trim all edges to form rectangles. Use all the trimmings to make a ball of dough, roll out on a floured surface, and cut into 4 rectangles.
  8. You will end up with a total of 20 rectangles. Reserve.
  9. Using 1/4 cup as measure, fill the measuring cup a third of the way full each with the following three components: cooked ground beef, vegetable mixture, and cheese, respectively.
  10. Place contents of the filled 1/4 cup measure onto the center of one rectangle. Repeat the process for the other 9 rectangles.
  11. Make sure that there is at least a 1/2-inch margin from the edges of the rectangle. Sprinkle salt and pepper on top of the mixture if desired.
  12. Brush the edges of the crust with the egg wash, then fold the empty side of the crust over the top of the filling.
  13. Pinch your fingers along the edges to seal and then use a fork to make marks all the way around.
  14. Transfer the 10 hand pies to the lined baking sheet and brush the top of each tart with more egg wash. Sprinkle a bit of salt and pepper on top if desired.
  15. Bake for 10-12 minutes, then rotate the baking sheet 180˚.
  16. Bake another 2-3 minutes or until the crust is lightly golden brown.
  17. Let cool for 5-10 minutes on the baking pan, then remove hand pies with a large spatula and serve by themselves or with sour cream and guacamole.
Recipe Notes
  • If necessary, let baked hand pies cool completely and store them in a Ziploc bag in the refrigerator. Heat in the microwave for about 30-40 seconds right before eating.
  • Use any extra ground beef and Southwestern salsa left over to make enchiladas, tacos, rice, or other dish.
Continue Reading 8

Instant Pot Beef Short Rib Pot Roast (Cozido Pernambucano com Costela na Pressão)

This Beef Short Rib Pot Roast is a hearty Northeastern Brazilian style stew, made in an instant pot with different vegetables and spices. Perfect for an easy family meal, either served over rice or along with your favorite side dish.

A platter full of Instant Pot Beef Short Rib Pot Roast with Vegetables with a spoon and fork on the side.

If you are a fan of traditional American pot roast, you will go crazy for this Instant Pot Beef Short Rib Pot Roast — which, by the way, cooks much quicker than the classic pot roast.  Don’t believe me? Check it out!

Traditional American Pot Roast is a stew made using a roast-sized, tough cut of beef such as chuck roast, which is browned and then slow cooked in a dutch-oven pan or slow cooker until tender, along with various vegetables (potatoes, carrots, and onions).

Also known as Yankee pot roast, it is a variation of the French boeuf à la mode. 

In contrast, our Beef Short Rib Pot Roast is prepared with beef short ribs browned and then cooked in an instant pot with a larger assortment of vegetables such as corn on the cob, potatoes, carrots, onions, and okra.

 

Like its Portuguese cousin, cozido a Portuguesa,  the dish has numerous regional variations throughout Brazil — from the cut of meat used to the variety of vegetables, and in some instances even incorporation of plantains.

The version that I have for you today comes from my home state, Pernambuco, on the northeastern coast.

A platter of beef short rib pot roast between a glass of water and a side of vegetables.

Down there, it is common to also have maxixe (maroon cucumber or West Indian gherkin) in the mix of vegetables, which we omit because it is not easily available in Texas.

Some even add plantains, which we felt unnecessary for our recipe because American corn is typically quite sweet, in contrast to the most common type of corn consumed in Brazil.

The modification is minimal.  Back in Pernambuco the dish is served accompanied by white rice and pirão (a creamy-polenta like dish made from pot roast broth and coarse manioc flour).

But you can certainly serve it all by itself or along with your favorite side dish such as pasta, couscous, quinoa, mashed potatoes, etc.

 

The spices and herbs used in our Beef Short Rib Pot Roast also differs from the American version. Besides salt and pepper, we used ground cumin and annatto/achiote (both available in any local supermarket in the Latin aisle, since both are also commonly used in Mexican cuisine).

If you don’t have an instant pot or pressure cooker, no worries. You can make this in a dutch-oven pan. which will probably take a little longer to cook compared to an instant pot.

I made this Beef Short Rib Pot Roast for the first time and my family fell in love with it. I practically transported myself back to Brazil, along with my family, who have never tried the dish before down there.

To make the experience more authentic, I served it with white rice and of course, pirão. The roast received unanimous approval, but I can’t say the same about pirão. 🙂

While I had to contain myself to leave enough pirão for the rest of the family, my husband and eldest child were not crazy about it– mostly on account of its gooey texture.  I guess this was somewhat to be expected, since they both are not really fans of creamy polenta or gravy.

Fortunately, my little one (I mean, my ten-year-old) saved me from disappointment. She ate it all — with a huge smile on her face. I was so proud of her adventurous palate —  just like her mom’s. 😉

If you would like to try pirão, bring about 2 cups of the pot roast broth to a boil in a saucepan, reduce heat to medium, and then add 1 to 1 1/2 cups of coarse manioc flour (farinha de mandioca) in a steady stream, stirring constantly until it has the consistency of cooked creamy polenta and no lumps are found.

You can adjust the seasoning (salt and pepper) if necessary.

Well, enjoy a gastronomic trip to my beautiful and delicious state of Pernambuco through our hearty Beef Short Rib Pot Roast!

Até mais! (See you soon)

TO PIN & ENJOY!

Close up image of a platter full of beef short rib pot roast with a fork on the side.

 

 

 

 

 

 

 

Print Recipe
Instant Pot Beef Short Rib Pot Roast
This Beef Short Rib Pot Roast is a hearty Northeastern Brazilian style stew, made in an instant pot with vegetables. Perfect for an easy family meal, either served over rice or along with your favorite side dish.
Instant-pot-beef-short-rib-pot-roast , Instant-pot-short-ribs, Beef-short-rib-pot-roast
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 20 minutes
Cook Time 38-40 minutes
Servings
people
Prep Time 20 minutes
Cook Time 38-40 minutes
Servings
people
Instant-pot-beef-short-rib-pot-roast , Instant-pot-short-ribs, Beef-short-rib-pot-roast
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Mix the annatto, salt, cumin, and pepper in a small bowl. Sprinkle spice mixture on the ribs on both sides, distributing uniformly with your hands.
  2. With mine, I put the instant pot on the saute function.
  3. Turn on your instant pot and follow the instructions for use. For this method, when pot has heated, add 2 Tablespoons of oil and brown the ribs in batches, about 1 1/2 minutes per side.
  4. Do not overcrowd the pan! Use a bit more oil if necessary. Transfer ribs to a plate.
  5. Add remaining oil and saute the onion and garlic for about 2 minutes, stirring every now and then. Do not let them brown.
  6. Stir in the tomato paste and water, scraping the pot down with an wooden spoon. Add the ribs back with their juices, cover, and set to cook for about 30 minutes.
  7. For this I used the meat function of my instant pot. If you would like to cook in a dutch-oven pot, please read NOTES at the bottom of the recipe.
  8. When the 30 minutes has elapsed, carefully turn valve to fast release, letting all the pressure out.
  9. Safely open the pot and add all the vegetables, making sure to submerge them into the liquids as much as possible, principally the corn and potatoes.
  10. Cover and set on the vegetable or poultry function for about 8 minutes.
  11. Again, carefully turn valve to fast release, letting all the pressure out. Safely open the pot, taste, and adjust salt and pepper if desired.
  12. Squeeze in the lemon, stirring carefully. Sprinkle chopped cilantro/parsley.
  13. Serve with white rice and pirão (a creamy-polenta like dish made from pot roast broth and coarse manioc flour) OR instead with mashed potatoes, creamy corn polenta, grits, pasta, couscous, quinoa, etc.
  14. TIP: pirão recipe is above (post text).
Recipe Notes

DUTCH-OVEN PAN: If cooking our beef short ribs pot roast in a dutch-oven pan, brown ribs over medium-high heat, about 1 1/2 minutes per side, working in batches to avoid overcrowding the pan.

When cooking onion and garlic, reduce heat to medium, letting them cook for 2 minutes and stirring occasionally to prevent from browning.

Once tomato paste and water are added, bring to a boil over medium-high heat and then reduce heat to medium-low.

Cover pan, and let ribs cook for about 35-45 minutes or until almost tender.

Add the vegetables, making sure to submerge the corn and potatoes as much as possible into the liquids.  Cover the pan and let cook over medium-low heat for 10-15 minutes or until vegetables are cooked and ribs are very tender.

Continue Reading 4

Champion Mojito Shrimp Street Tacos

Quick and easy Mojito Shrimp Street Tacos filled with mojito-seasoned shrimp, salad mix, crumbled cheese, and a mango avocado salsa. A true GF champion for the palate and eyes!

Close up image of lined up Mojito shrimp street tacos between 2 small bowl of garnishes such as cheese and sour cream.

The Super Bowl will be held this Sunday, February the 4th.  Amid all the excitement,  it is great to have something scrumptious and quick to prepare that can really thrill a crowd.

This year, we will be celebrating this event with these quick and easy, gluten-free Mojito Shrimp Street Tacos — a true champion for the palate and eyes!

As you probably know, mojitos are traditional Cuban summer cocktail drinks made with fresh lime juice, mint, sugar, club soda, white rum, and ice.

But this time, you are combining the main ingredients (lime juice, white rum, and mint) into a marinade to flavor shrimp.

That’s right! 🙂 The very shrimp that will make our street tacos sizzle with a bold, super delish flavor.

Close up image of shrimp being cooked in a pan, showing one of the cooking steps.

But that’s not all!

Besides the shrimp flavored with a mojito mixture and cooked to perfection, these gluten-free small white corn tacos are bedecked with a small bed of half and half mix (baby spinach, baby lettuce blend, baby greens, radicchio, and red kale), plus crumbled cheese and a mango avocado salsa.

The mango avocado salsa is a flavorful and sensuous attraction all on its own– mango, avocado, red onion, cilantro/parsley, jalapeno, lemon juice, and salt make this salsa the perfect element to heap onto the shrimp.

Both have kind of a Caribbean vibe! 😉  A kaleidoscope of colors and flavors.

Image containing a bowl of mango avocado salsa between some of  its ingredients such as lime, cilantro, and avocado

Mouth watering already?

Definitely something to bring the heat to the game and fill your belly with joy.  It just screams FIESTA!

 

It is such a big event in the U.S. that it feels like a real party, right?

As a final touch, you could drizzle these Mojito Shrimp Street Tacos with sour cream and pair with a drink: a mojito itself, a super-chilled beer, soda, or any other drink of your choice. Cheers!

Overhead view of Mojito shrimp street tacos lined up between bowls of garnishes, a knife, and a drink glass.

For other Super Bowl appetizers, please check out our Palm Heart Bacon Bites and Avocado Cranberry Hummus Dip.

I hope you have a very exciting, fun, and yummy Super Bowl!!!

P.S.: Which team will you be cheering for? 

PIN & ENJOY!

Close up image of Mojito shrimp street tacos showing filling ingredients .

 

Print Recipe
Mojito Shrimp Street Tacos
Quick and easy Mojito Shrimp Street Tacos filled with mojito-seasoned shrimp, salad mix, crumbled cheese, and a mango avocado salsa. A true GF champion for the palate and eyes!
Mojito-shrimp-street-tacos
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 25 minutes
Cook Time 5 minutes
Servings
tacos
Prep Time 25 minutes
Cook Time 5 minutes
Servings
tacos
Mojito-shrimp-street-tacos
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium bowl, combine the mango, avocado, red onion, jalapeno, lemon juice, salt, and cilantro/parsley.
  2. Cover and refrigerate.
  3. Meanwhile, prepare the mojito shrimp. Season the shrimp with salt, pepper, cumin, and chili powder, mixing well. Add the mint, remove from heat, and squeeze the lime juice all over the shrimp. Toss the cilantro/parsley and arrange the tacos.
  4. Then, heat a large no stick skillet over medium-high heat and add the oil and the seasoned shrimp.
  5. Cook shrimp for about 3 minutes.
  6. Add the rum and let cook until slightly evaporated.
  7. Turn it over, add the garlic, and cook for about 1 minute, stirring occasionally. Do not let brown!
  8. To arrange the mojito shrimp street tacos, place double tortillas (one on top of the other) on a flat surface.
  9. Fill tortilla with a bit of the leaf mix, spoon a bit of the mango avocado salsa on top, then the cooked shrimp, crumbled cheese, and a drizzle of sour cream.
  10. Repeat the process so that you end up with 8 street tacos. Enjoy!
Recipe Notes

The double tortilla helps to prevent breaking, and spilling of the filling.

Continue Reading 3

Apple Glaze Cornish Hen with Toasted Herb Dressing

An easy Apple Glaze Cornish Hen served with Toasted Herb Dressing that is much quicker to prepare than turkey. A must for your holiday table!

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SeasonYourHolidays #CollectiveBias

Thanksgiving is coming up just one week from now. If you are not ready, don’t worry! Our easy and delish Apple Glaze Cornish Hen with Toasted Herb Dressing will help you to celebrate the holiday in style, demanding much less time in the kitchen than a traditional turkey. You don’t even have to worry about what to do with leftovers. 😉 Now how cool is that?!

Apple-Glaze-Cornish-Hen, Toasted-herb-dressing

This is a recipe made with simple ingredients such as cornish hens, apple jelly, flavor enhancing Kikkoman® Soy Sauce, Kikkoman® Panko Bread Crumbs, vegetable oil, seasonings, lemon, honey, and mustard.

Apple-Glaze-Cornish-Hen, Toasted-herb-dressing

All of the ingredients are conveniently available at your nearest Walmart. Kikkoman® Soy Sauce, a key ingredient for your Holiday recipes, can be found in the Asian foods aisle; while Kikkoman® Panko Bread Crumbs will be found in the breading/baking section (not the Asian aisle).

Apple-Glaze-Cornish-Hen, Toasted-herb-dressing

To prepare our Apple Glaze Cornish Hen, all we have to do is rub half of a lemon all around the outside of the hen and then brush with a mixture of oil, salt, and pepper. Tie the legs with kitchen twine and tuck the wing tips under the hen. Next, roast at 375°F for about one hour or until a thermometer registers 165°F. The hen should be brushed with an apple glaze made with apple jelly, Kikkoman® Soy Sauce, mustard, and honey about 25 to 30 minutes before taking out of the oven. 

Apple-Glaze-Cornish-Hen, Toasted-herb-dressing

See? Easy peasy! Anyone can prepare this fabulous Thanksgiving meal without needing any advanced cooking skills. For more unique and creative Thanksgiving and everyday recipes like ours, visit the Kikkoman® website.

But that’s not all! We’re gonna accompany our Apple Glaze Cornish Hen with a fabulous yet simple-to-prepare Toasted Herb Dressing. This is something that requires no baking, in contrast to traditional dressing or stuffing. For our dressing, we will simply sweat chopped onion and garlic in vegetable oil, add Kikkoman® Panko Bread Crumbs, and let cook for around a couple of minutes. Then, season with salt and pepper, add butter, fresh thyme, and if desired, cooked corn kernels and carrots. And voila!

Apple-Glaze-Cornish-Hen, Toasted-herb-dressing

Right before serving, place bird on a serving platter accompanied by the dressing.

Apple-Glaze-Cornish-Hen, Toasted-herb-dressing

This way, you can save time in the kitchen and spend more time with your loved ones– those who you are really thankful for… while keeping the magic and meaning of this holiday intact!

Kikkoman® wants to help make your holiday more affordable.  To get in on the savings, click on Kikkoman® Soy Sauce and Kikkoman® Bread Crumbs in order to be able to redeem the deals.

Planning for the holidays is a must, but slaving away in the kitchen is a choice.  A simple, affordable, and elegant Thanksgiving meal like our Apple Glaze Cornish Hen with Toasted Herb Dressing brings the warmth of the holiday without all the fuss.  If you are cooking for one or two, have a small family, or simply don’t want to spend several hours in the kitchen preparing a whole turkey and all that comes with it, make our delicious dish. You won’t regret it!

Apple-Glaze-Cornish-Hen, Toasted-herb-dressing

Most of all, enjoy… both the meal and the time with family!

With much thankfulness from my family to yours,

HAPPY THANKSGIVING! 

 

TO PIN & ENJOY!

Apple-Glaze-Cornish-Hen, Toasted-herb-dressing

 

 

 

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Apple Glaze Cornish Hen with Toasted Herb Dressing
An easy Apple Glaze Cornish Hen served with Toasted Herb Dressing that is much quicker to prepare than turkey. A must for your holiday table!
Apple-Glaze-Cornish-Hen, Toasted-herb-dressing
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Rating: 5
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Prep Time 20 minutes
Cook Time 60 minutes
Servings
cornish hens
Ingredients
For the apple glaze cornish hen:
Prep Time 20 minutes
Cook Time 60 minutes
Servings
cornish hens
Ingredients
For the apple glaze cornish hen:
Apple-Glaze-Cornish-Hen, Toasted-herb-dressing
Votes: 1
Rating: 5
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Instructions
To prepare the apple glaze cornish hen:
  1. Preheat oven to 375°F.
  2. Pat dry each hen. Rub each with a quarter of a lemon all around the outside and then brush with a mixture of oil, salt, and pepper. Place quartered lemon and one sprig of thyme into the cavity of each hen, tie the legs with kitchen twine, and then tuck the wing tips under each hen.
  3. Next, transfer the hens to the rack of a large roasting pan and add just a bit of water or chicken broth to the bottom of the pan to prevent drippings to burn. Roast them in the oven middle rack for about 60 minutes or until thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F. However, 25 to 30 minutes before taking them out of the oven, brush with the apple glaze two to three times times. To make this, mix apple jelly,  Kikkoman® Soy Sauce, mustard, and honey in a bowl and brush each hen all over.  
To prepare the toasted herb dressing:
  1. Heat a large skillet over medium heat, add oil and sweat chopped onion for about 3-4 minutes. Then, cook garlic for about 1 minute, stirring occasionally. Do not let brown! Add butter and let melt. Add Kikkoman® Panko Bread Crumbs and let cook for a couple of minutes, stirring occasionally. Then, season with salt and pepper to taste (I prefer mine slightly spicy) , add fresh thyme leaves, and if desired, cooked corn kernels, peas, and carrots. Serve with Apple Glaze Cornish Hen and enjoy! NOTE: Herb dressing will be buttery and crunchy. If you prefer a softer texture, stir in just a few tablespoons of chicken broth so the dressing will be moist but not mush.
Recipe Notes

I added cooked frozen carrots, peas, and corn to my herb dressing making it slightly sweet -- which pairs well with the apple glaze from the cornish hen.

Continue Reading 5

The Best Brined Whole Turkey and Tips for a Juicy Bird

Recipe for The Best Brined Whole Turkey and Great Tips on How to Prepare a Juicy Bird and Carve it without Fuss. It will be the talk of your holiday party!

Thanksgiving is coming up in just a few weeks.  Are you already starting to get anxious?  Well, don’t be!  We are here to help you… to make your life easy.  For this reason, we’re sharing the best brined whole turkey recipe ever… and of course, simple tips on how to prepare a juicy bird, the star of any Thanksgiving table. We will also guide you on how to easily carve your turkey. Ready?

 

Preparing and Roasting the Turkey

  1. If you intend to prepare a roasted turkey from scratch, it is essential to choose a fresh turkey instead of a frozen one. The freezing process damages the turkey’s cells, making meat more susceptible to drying out during the roasting process. The size of the bird will depend on the number of guests, of course (estimate one pound of turkey per adult).  But for a quicker cooking process, consider roasting two small turkeys instead of a large one.
  2. Brine the turkey, this means submerging the bird in a mixture of salt, sugar, and cool water.  It can be an overnight brine (8-12 hours) or a quick brine (5 hours but with double the amount of sugar and salt used for an overnight brine). Why? It will help to keep the turkey moist during the roasting process! Before brining, don’t forget to remove turkey’s neck and giblets from the cavities. If desired, reserve them to make gravy.
  3. Wash and pat-dry the brined whole turkey, removing the excess salt and giving it the ability to take on a golden brown color during the roasting process.
  4. Rub a mixture of softened butter and chopped herbs under the breast skin (and spices if desired), so that it bastes the bird and adds flavor as the butter melts during the roasting process.  This will prevent the breast, which cooks faster than the legs, from drying out.
  5. Brush a mixture of vegetable oil and herbs all over the turkey, except under the skin. This will help the turkey get that beautiful golden brown color and herby flavor.  I find oil better than butter when it comes to achieving that desired golden brown color on the skin.
  6. If choosing to stuff the turkey, make sure to add great flavor such a delicious stuffing, or simply aromatics (e.g. sliced lemon or orange, chopped onions, apple or pear chunks, and fresh herbs).  It will without a doubt boost the flavor, although will add to the cooking time.
  7. Tie the turkey legs and tuck the wing tips under the turkey. These will give the turkey a nice look at serving time.
  8. Place liquid, preferably a flavorful one such as broth and/or white wine, in the bottom of the roasting pan. This will prevent the drippings from burning. The same liquid can also be used to baste the turkey every 45 minutes.  The liquid, as it evaporates, will also contribute toward keeping the turkey moist.
  9. Roast the turkey on the middle oven rack in a rack roasting pan, first at high temperature (450 to 475°F) and then at a low temperature (325 to 350°F). The high temp will brown the turkey and the low temperature will cook it through. Some recommend roasting the turkey breast-side-down at first in order to keep the breast moist (allowing it to self-baste in the juices). But I prefer a different method: I like to roast the turkey breast-side-up in order to brown for the first 45 minutes, and then to place a piece of aluminum foil over the breast to allow it to cook while still protecting the moisture.  This way you can both get the rich outer color and retain the inner juiciness.
  10. Avoid overcooking the turkey. For a brined whole turkey with stuffing, the required roasting time is 15 minutes per pound; for a brined whole turkey with no stuffing, it is 13 minutes per pound. For example: a brined, stuffed 12-pound turkey will take about 180 minutes or 3 hours to roast. The best way to check for proper cooking is to insert either an instant-read or probe thermometer into the thickest part of the thigh (without touching the bone). A safe temperature must register 165°F. 
  11.  Once removed from the oven, let the brined whole turkey stand for 20 minutes before carving. This will help it to lose less moisture during carving. Note: Don’t let turkey sit at room temperature for more than 2 hours, otherwise it will increase the risk for food-borne illness.

Carving Guide

  1. Cut legs tie (kitchen string) and remove drumsticks. To do this, hold each drumstick and cut through skin all the way to the joint. Remove by pulling out while using point of knife to disjoint, and then separate thigh and drumstick at joint.
  2. Cut wings off. Insert a fork into the upper part of the wing and then make a long horizontal cut above wing joint through to the body frame. Cut wing off.
  3. Slice breast. Using your fingers, find the breastbone in the middle, between the two breasts. Then, position a boning knife on one side of it, and slice from top to bottom, as close to the bone as possible. Using the other hand, pull the meat away from the breastbone.  Repeat on the other side. Transfer breasts to a cutting board and slice against the grain (i.e. shorter length of the breast), leaving skin attached.
  4. Remove remaining meat from the carcass by hand. You will wind up with lots of shredded pieces that can be used to make various dishes afterwards or even to serve on the platter along with other parts of the turkey.
  5. Arrange all pieces on a platter.

Storage

Refrigerate turkey leftovers for up to 3 days or freeze them to use within one month.  You can use leftovers to make this turkey pot pie! 🙂

PIN AND ENJOY!


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The Best Brined Whole Turkey & Tips for a Juicy Bird
Recipe for The Best Brined Whole Turkey and Great Tips on How to Prepare a Juicy Bird without Fuss.
Brined-Whole-Turkey, Tips-juicy-bird
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Prep Time 30 minutes
Cook Time 3 hours
Passive Time 8-12 hours
Servings
whole turkey
Prep Time 30 minutes
Cook Time 3 hours
Passive Time 8-12 hours
Servings
whole turkey
Brined-Whole-Turkey, Tips-juicy-bird
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Rating: 0
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Instructions
  1. Remove giblets and neck from the cavity of the turkey. If desired, reserve for making gravy.
  2. For the Brine: Combine coarse salt and sugar in a large clean stockpot and mix with enough cold water to submerge the turkey. Let the mixture of salt and sugar dissolve completely before placing the turkey into the pot. Cover and refrigerate overnight ( for 8-12 hours). Remove the turkey from the brine, and rinse inside and out under cold running water to remove all traces of salt. Then, pat dry with paper towel. For a quick brine instead (if you are in a rush), brine the turkey for only 5 hours, but this time using double the amount of salt and sugar. Follow the same process describe above.
  3. In a small bowl, mix the softened butter with half of the amount of salt and pepper, and 1 Tablespoon of the chopped herbs. Place turkey breast-side-up on the rack of a roasting pan. Gently rub the butter mixture under the breast skin. Then, mix the oil with the remaining salt, pepper, and chopped herbs in a different bowl. Brush the oil mixture all over the turkey, except under the skin. Place aromatics in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Pour the 1-3 cups of broth and/or wine into the pan bottom to prevent drippings from burning. Amount of liquid will depend on the height of the rack, but don't let liquid touch the turkey.
  4. Roast turkey in the oven middle rack at 475 degrees F for 45-50 minutes or until breast skin turns golden brown, baste with the liquid from the bottom of the pan, and then rotate the roasting pan. Cover just the breast with a piece of aluminum foil, reduce oven temperature to 325 degrees F, and continue roasting for additional 125-130 minutes or until turkey is fully cooked (a thermometer inserted into the thickest part of the thigh without touching bone reaches an internal temperature of 165 degrees F). Turkey must be basted every 45 minutes. NOTE: For a brined, stuffed whole turkey, the roasting time is 15 minutes per pound; for a brined, unstuffed whole turkey it is 13 minutes per pound. Remove the brined whole turkey from the oven and let stand for 20 minutes before carving.
Recipe Notes

If desired, brush turkey with a mixture of 1/4 cup soy sauce and 1/4 cup honey 30 minutes before removing from the oven.  It will make the turkey even more flavorful. I did this with mine!

Continue Reading 6

Grilled Peach S’mores Sticks

Grilled Peach S’mores Sticks make a quick and scrumptious dessert or snack, perfect for summer, and a great way to combine fruit with a beloved classic.

Disclosure: This is a compensated campaign in collaboration with Cavit and Honest Cooking Magazine. Thank you for supporting the brands that I work with and love. 

Summer has finally arrived. Yay! And along with it, this twist on a beloved American classic: 5-Ingredient Grilled Peach S’mores Sticks, which can be prepared in less than 30 minutes.  They make the perfect backyard BBQ or campfire dessert or snack for the warmer months of the year… and a great way to incorporate fruit and a touch of acidity to balance out the sweetness of S’mores.  A real feast for the eyes and palate!

Yep, yep, yep… they are super, super simple to make. These are basically made with just 5 ingredients: vegetable oil, peaches, chocolate chips, mini marshmallows, and graham cracker crumbs.

All it takes to make these is to slice peaches in half and remove the pit, brush on a bit of oil, grill in either a grill pan or on the grill, stuff the center with a bit of chocolate chips and mini marshmallows, and let them melt a bit. Then, insert a tree stick or popsicle stick in each halved peach, and top with graham cracker crumbs. Voila!

Our Grilled Peach S’mores Sticks are ready to be devoured warm… with all the ooey gooey yumminess of the s’mores. This way you get the best of two worlds: the deliciousness of grilling and all the charm and allure of the campfire. 😉

They make the perfect pair for Cavit Moscato, a white wine from Italy made from 100% Moscato grapes. Cavit Moscato delivers delicious fruity notes with a wonderful sweetness and a refreshing quality. It’s quite affordable too!

Serve our Grilled Peach S’mores Sticks warm with chilled Moscato wine… and get the outdoor party started!

Well, keep cool… and cheers to a delicious and happy summer!

TO PIN TILL YOU DROP:

 




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Grilled Peach Smores Sticks
Grilled Peach Smores Sticks are a quick and scrumptious dessert/snack, perfect for summer and a great way to combine fruit with a beloved classic.
Votes: 1
Rating: 5
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Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Slice each peach in half. Remove pit and carve out a bit of the center using a spoon or a melon baller. Brush peach half with a bit of oil. Grill on medium (gas grill or grill pan) or on the edges of a charcoal grill (coolest area) until marks appear, about 3-5 minutes.
  2. While peaches are still hot, stuff cavity of each peach with 1/2 Tablespoon of chocolate chips and about 7 mini marshmallows per peach half. Let melt a bit (place peach halves in a platter and cover with foil if necessary). Then insert stick in one of the ends of each peach. Sprinkle a dash of graham cracker crumbs and enjoy!
Continue Reading 5

Quick Vegetarian Lentil Coconut Curry

A vegetarian lentil coconut curry that can be prepared in less than 30 minutes and makes for a perfect, healthy weeknight dinner. It can be served over rice and/or with naan bread.

Love Indian food — and more specifically curries? Me too!! This vegetarian, gluten-free Lentil Coconut Curry is inspired in the hearty and comforting flavors of Indian cuisine… with the spiciness dialed back a bit. A real plus here: it was ready in less than 30 minutes. Don’t believe me? Well, check out the secret!

Lentil-Coconut-Curry

All it takes is basically onions sweated in vegetable oil, carrots, canned lentil soup, coconut milk, spices, and lime juice to prepare this freaking delicious stew.  Just like that– simple!

Lentil-Coconut-Curry

The use of canned lentil soup cuts the cooking time significantly, making our Lentil Coconut Curry ideal for busy weeknights.

This means you can come from a tiresome day of work and still fix yourself or your family a very nice meal without all the stress and the time usually required.

You are making magic in the kitchen, hon!

Our Lentil Coconut Curry can be served over rice and/or accompanied by naan or any other bread of your choice. Since I forgot I had a package of garlic naan in the freezer, I served with toasted French bread and it was delish.  If you like crackers, well hey you could even use those instead.  It’s all up to you!

Lentil-Coconut-Curry

This is a healthy, no-fuss, dairy-free and naturally gluten-free meal, and we want to keep it like that, right?

Making your life (and mine) simple is my mission. 😉 And that is so true that we have many more quick and easy weeknight dinner ideas awaiting you here.

I hope you enjoy our Lentil Coconut Curry and get some well-deserved rest. A prize for those who work hard on a daily basis, without neglecting healthy eating.

xx

TO PIN TILL YOU DROP:

Lentil-Coconut-Curry

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Quick Vegetarian Lentil Coconut Curry
A vegetarian lentil coconut curry that can be prepared in less than 30 minutes and makes for a perfect, healthy weeknight dinner. It can be served over rice and/or with naan bread.
Lentil-Coconut-Curry
Votes: 5
Rating: 3
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Prep Time 15 minutes
Cook Time 7-10 minutes
Servings
people
Prep Time 15 minutes
Cook Time 7-10 minutes
Servings
people
Lentil-Coconut-Curry
Votes: 5
Rating: 3
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Instructions
  1. In a dutch oven or large pot, heat the oil over medium heat and sweat the onion for about 3 minutes or until fragrant, stirring every now and then. Don't let brown!
  2. Add the lentil soup, coconut milk, tomato paste, all the seasonings, and spices. Stir well until combined and increase heat to medium high. Bring to a boil; then reduce heat to medium, add the sliced carrot and bay leaf, and let curry cook, uncovered, for about 7-10 minutes. Stir occasionally if necessary.
  3. Stir in lime juice and chopped cilantro or parsley. Serve hot over rice and/or accompanied by naan or any other bread of your choice. I served with toasted French bread.
Continue Reading 9

Easy Salsa Verde Chicken with Vegetables

A quick and easy Salsa Verde Chicken with Vegetables to dazzle all the senses for your next weeknight meal!

Headshot view of a skillet containing salsa verde chicken with silverware on the side and some garnishing around the skillet

It’s chicken madness!!! America’s most popular meat is a real favorite at my household.

This Salsa Verde Chicken with Vegetables, prepared with store-bought Mexican salsa verde (green sauce), is one of many chicken dishes that has become a hit due to its amazing flavor and easy preparation.

A must-make for your next weeknight meal — and a festive way to celebrate Fiesta in my home city of San Antonio, Texas!

This quick version uses seasoned, whole skinless chicken thighs browned in oil and mixed with a store-bought medium-spicy green sauce made from tomatillos and chili pepper.

The dish is then topped with a vegetable salsa (canned corn, black beans, cilantro, black olives, and tomato) to give a colorful, party-time look.

Green sauce or salsa verde is used to prepare traditional Mexican dishes such as enchiladas, tacos, and quesadillas.

3 combined images of  showing the steps of how to make salsa verde chicken.

It takes less than 30 minutes to prepare our Salsa Verde Chicken, which can be served with tortillas, or over rice or noodles.  Sour cream makes an excellent garnish to top the dish.

View of salsa verde chicken over tortillas

Our Salsa Verde Chicken is one of those dishes that makes both the cook and the diner happy– the first because of its hassle-free prep, and the second due to its appetizing look and delicious flavor.

Headshot view of salsa verde chicken in a skillet with lime wedges and crumbs of queso blanco on the side.

As you may know, I live in San Antonio, Texas. Every April the city holds a very important festival, Fiesta,  which has been celebrated since the late 19th century.

The festival honors the memory of the battles of the Alamo and San Jacinto.

Fiesta is known for its parades with extravagantly decorated floats, music (mariachi, jazz, country among others), amazing street food, marching bands, colorful decorations, and cascarones (colorful eggshells filled with confetti), among other things.

It is a 11-day citywide party to excite the eyes, spirit, and palate!

Whether you can get here to enjoy Fiesta or not, have a taste of it by trying our easy Salsa Verde Chicken. It will evoke the spirit of this traditional cultural event… without making you sweat in the kitchen! 😉

Close up image of salsa verde chicken into a skillet.

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Easy Salsa Verde Chicken with Vegetables
A quick and easy salsa verde chicken with vegetables to dazzle all the senses at your next weeknight meal!
salsa-verde-chicken
Votes: 3
Rating: 5
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Rate this recipe!
Course Entrée
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Entrée
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
salsa-verde-chicken
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large no-stick pan or skillet, heat the oil over medium-high heat.
  2. Season the chicken thighs with salt, pepper, and garlic powder.
  3. Add seasoned chicken thighs to the pan and let brown about 5 minutes.
  4. Transfer chicken to a plate. Reduce heat to medium, add onions to the pan and sweat for about 3 minutes, stirring occasionally. Do not let brown!
  5. Return chicken to the pan, add lemon juice and wait about 30 seconds to add the salsa verde to the pan.
  6. Partially cover the pan, and let cook for about 15 minutes.
  7. Remove pan from the heat and add the tomatoes, olives, corn, beans, and cilantro.
  8. Sprinkle on the queso fresco and serve Salsa Verde Chicken with flour tortillas or over white rice. Enjoy!
Recipe Notes

YIELD: 4-6 depending on the amount served.

 

Continue Reading 9
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