Smoky Lentil Soup

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Smoky Lentil Soup
The smoky paprika gives this lentil soup a nice flavor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a Dutch oven over medium heat. Add the onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, red pepper and salt and pepper to taste; cook 1 minute. Add the kale and lentils; cook, stirring often until kale begins to soften, about 2 minutes. Add the stock and water; increase the heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes. Enjoy!
Recipe Notes

Recipe adapted fromĀ Cooking Light.

Alton Brown Meatloaf Recipe

I have been looking for a good meatloaf recipe and found this one from Alton Brown.

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Alton Brown Meatloaf Recipe
The picture doesn't do this justice but I forgot to take picture before, so this is after. This was moist and flavorful. Made a meatloaf sandwich the next day and it was delicious.
Course Main Dish
Prep Time 10 minutes
Cook Time 75 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Topping
Course Main Dish
Prep Time 10 minutes
Cook Time 75 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Topping
Instructions
  1. Oven rack should be in center position. Preheat oven to 325. Line a baking sheet with parchment. Combine croutons, black and cayenne pepper, chili powder, and thyme in food processor. Pulse until it becomes crumbs, Place in large mixing bowl. Add onions, carrots, garlic and red pepper to food processor and pulse until finely chopped. Don't overpulse should not be puree. Pour into bowl. Add the chuck and sirloin to bowl. Add salt and mix well. Don't squeeze the meat. Press the meat mixture into a loaf pan. Turn it over and place on baking sheet. Cook 10 minutes and pull out from oven and remove loaf pan. Cook Meatloaf another 55 minutes. Mix the ketchup, cumin, hot sauce and honey in bowl and stir well. Once the meatloaf has cooked that 55 minutes, pull out and brush topping on top. Cook additional 10 minutes. Let meatloaf cool 10 minutes before serving.

Cheesy Thumbprint Cookies with Bourbon Tomato Jam

Recipe originally found on The Flavor Blender

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Cheesy Thumpprint Cookies With Bourbon Tomato Jam
This has quickly become a favorite go to recipe for getting together with friends and families. This is a very easy dish today and flavorful. I have found when making this that the bourbon jam makes more than needed. I serve the rest on a block of cream cheese with crackers and it gets gobbled up right away.
Course Appetizer
Prep Time 30 minutes
Cook Time 20-25 minutes
Passive Time 30 minutes
Servings
Cookies
Ingredients
Cookies
Bourbon and Tomato Jam
Course Appetizer
Prep Time 30 minutes
Cook Time 20-25 minutes
Passive Time 30 minutes
Servings
Cookies
Ingredients
Cookies
Bourbon and Tomato Jam
Instructions
Bourbon Tomato Jam
  1. Place all ingredients for the jam, except bourbon, into a small sauce pan. Bring to boil and let sugar dissolve. Bring to simmer and let the jam get thick. Once thickened add bourbon. Mix well and let cool.

Enchiladas Verde Casserole

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Enchiladas Verde Casserole
An delicious casserole that can be either vegetarian or for meat lovers.
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat broiler on oven. Take the tomatillos and poblanos and mix with the olive oil. Place on baking sheet and broil 5 to 10 minutes, untll browned and soft. Set aside. In a skillet take the vegetarian chicken and onion and cook in 1 tsp olive oil. When the onion, 2 of the garlic cloves, and chicken are cooked through mix in the cumin. Once the poblano is cool, deseed and toss the stem. Put poblano and tomatillos in a blender. Add sugar, salt and pepper, remaining garlic clove, Pulse and blend should become chunky. You can add a little bit of water if it needs to be runnier. Pour a little bit of the sauce into a 13x9 inch baking pan. Place tortillas to cover space. I use two full ones and then slice a third in half to cover the full length of pan. Add some of the chicken mixture then top with cheese then follow with tomatillo sauce. Do another layer then follow with another layer of tortillas. Pour remaining sauce then top with cheese. Reduce oven to 350 and cook for 20 minutes until cheese is browned. Let sit for 5 minutes then top with the cilantro, avocado, tomato, radish. Dollop a tsp of sour cream.
Recipe Notes

You can substitute the vegi chicken for regular chicken diced or ground beef or turkey.

Cuban Fish Tacos with Citrus Mango Slaw and Chipolte Lime Cream

Original recipe found on Half Baked Harvest.

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Cuban Fish Tacos with Citrus Mango Slaw and Chipolte Lime Crema
This light and flavorful taco recipe is a must try.
Course Main Dish
Cuisine Seafood
Prep Time 25 minutes
Cook Time 20 minutes
Servings
0
Ingredients
Mango Slaw
Chipolte Crema
Course Main Dish
Cuisine Seafood
Prep Time 25 minutes
Cook Time 20 minutes
Servings
0
Ingredients
Mango Slaw
Chipolte Crema
Instructions
  1. Combine Olive oil, lime juice, oj, garlic, green onions, paprika, cumin, salt and pepper. Mix well and pour over fish. I marinated for an hour. While marinating, combine the slaw ingredients and mix well. I used my hands to mix so I could make sure everything was coated nicely. Using a food processor mix the crema ingredients and blend well. Cook the fish on stove top with a little olive oil in pan. Takes 15-20 minutes. To assemble. Warm your tortillas, place fish on tortillas. Top with slaw and crema