Original recipe found on Love and Lemons
Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Preheat oven to broil.
Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch). Add a pinch of salt and bring to boil. Reduce heat and let simmer uncovered until fork tender. Takes 8-10 minutes. Drain and let cool.
Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt. Blend until smooth.
Take the cauliflower and potato and mix the chipolte sauce well. Place tortilla chips on baking sheet. Add the cauliflower/potato mix. Top with black beans cheese, red onion. Broil until cheese melted. Once out top with grape tomatoes and cilantro. Serve immediately.
Original recipe found on I Wash You Dry
Lemon Basil Grilled Salmon
Delicious quick and easy dish
Heat the grill to medium high heat. I put the salmon in tinfoil to avoid sticking.
In a bowl mix butter, basil, lemon zest, garlic powder and salt and pepper.
Brush the salmon filets with butter mixture. Cook until tender on grill.
Grill the corn. Once done cut the corn kernels off and mix with remaining basil, salt and pepper, and cherry tomatoes.
Serve the corn/tomato mixture over salmon and eat.
This was the best recipe for pinto beans I have tried. Super easy and could be ate alone, in taco, enchiladas, haystacks, taco salad. Original recipe from Pudge Factor.
Instant Pot Mexican Smashed Pinto Beans
I am sorry no picture at this time.
Place all ingredients in instant pot. Cover and select bean/chili. This sets for 30 minutes. Cook on normal pressure.
Once depressurized remove lid. Stir well.
I used a masher to mash the beans to the consistency we like.
Wonderful vegetarian option of a french dip sandwich. Original recipe from Cooking Light.
Mushroom French Dip Sandwich
Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes.
Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked.
Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in)
Stir mustard and horseradish together and slather on top of half of rolls.
Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.
This is a really simple yet delicious dish. Original recipe found on A Family Feast.
Haluski (fried cabbage and noodles)
In a medium skillet put 2 tbsp butter and saute onions for about 2 minutes. Add remaining butter and add cabbage, salt and pepper. Cover and reduce heat cook for about ten minutes.
While cabbage cooking bring water to boil and cook noodles according to packet.
Once cabbage is tender add drained noodles. Mix well.
Original recipe had 2 oz pancetta that you cook in 2 tbsp butter, the butter amount is the same but divided differently.