Chipolte Cauliflower Nachos

Name: Chipolte Cauliflower Nachos
Prep time: 20 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 1 c cauliflower (chopped); 1 c yukon gold potato (diced); 3 tbsp water; 1 tbsp apple cider vinegar; 2 tbsp olive oil; 1 chipolte pepper (one pepper from can); 1 garlic clove; 1/2 tsp onion powder; 1/2 tsp salt; tortilla chips; 1/2 c grape tomatoes (halved); 1/3 c black beans (drained and rinsed); salsa; 1/4 c red onion (diced); 1/4 c cilantro (chopped); 1/2 c cheddar (shredded); 1/2 c monterey jack cheese (shredded)

Original recipe found on Love and Lemons

Delicious vegetarian nachos

Course

Main Dish, Vegetarian

Cuisine

vegetarian

Prep Time

20 minute

Cook Time

5 minutes

Servings

servings

Ingredients

1 c cauliflower chopped
1 c yukon gold potato diced
3 tbsp water
1 tbsp apple cider vinegar
2 tbsp olive oil
1 chipolte pepper one pepper from can
1 garlic clove
1/2 tsp onion powder
1/2 tsp salt

Nachos

tortilla chips
1/2 c grape tomatoes halved
1/3 c black beans drained and rinsed
salsa
1/4 c red onion diced
1/4 c cilantro chopped
1/2 c cheddar shredded
1/2 c monterey jack cheese shredded

Course

Main Dish, Vegetarian

Cuisine

vegetarian

Prep Time

20 minute

Cook Time

5 minutes

Servings

servings

Ingredients

1 c cauliflower chopped
1 c yukon gold potato diced
3 tbsp water
1 tbsp apple cider vinegar
2 tbsp olive oil
1 chipolte pepper one pepper from can
1 garlic clove
1/2 tsp onion powder
1/2 tsp salt

Nachos

tortilla chips
1/2 c grape tomatoes halved
1/3 c black beans drained and rinsed
salsa
1/4 c red onion diced
1/4 c cilantro chopped
1/2 c cheddar shredded
1/2 c monterey jack cheese shredded

Recipe Notes

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.

Skirt Steak with Chimichurri Sauce

Quick and easy dish for a weeknight meal.

Servings

Ingredients

1 Tbsp chili powder
1 Tbsp dark brown sugar
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp garlic powder
1 + 1/2 tsp salt
1 + 1/2 tsp pepper
2 lb skirt steak brought to room temperature
1Tbsp +1/4 cup olive oil
1/2 cup parsley leaves
1/4 cup cilantro leaves
2 tsp red chili flakes
1 Tbsp balsamic vinegar
1 garlic clove minced

Servings

Ingredients

1 Tbsp chili powder
1 Tbsp dark brown sugar
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp garlic powder
1 + 1/2 tsp salt
1 + 1/2 tsp pepper
2 lb skirt steak brought to room temperature
1Tbsp +1/4 cup olive oil
1/2 cup parsley leaves
1/4 cup cilantro leaves
2 tsp red chili flakes
1 Tbsp balsamic vinegar
1 garlic clove minced

Instructions

Lightly oil your grill grates then heat the grill to high. Combine chili powder, brown sugar, cumin, oregano, coriander, garlic powder, 1 tsp salt, and 1 tsp pepper in a medium bowl. Drizzle half Tbsp olive oil over one side of steak and rub steak with spice mix. Repeat with other side.
Once the grill is heated up, place the steak on the grill and cover. Cook 4-6 minutes per side or until medium rare. Take the meat off the grill and let rest for 10 minutes before slicing.
While the steak rest, make the chimichurri sauce. In food processor put parsley, cilantro, chili flakes, vinegar, garlic, 1/2 tsp salt, and 1/2 tsp pepper, pulse. While running add 1/4 cup olive oil until fully combined. Taste and adjust. Serve the sauce on top of the steak. Enjoy!

Recipe Notes

Recipe adapted from Eat the Love

Greek Potato Salad

Original recipe found on Cooking Classy

Greek Potato Salad

Delicious and unusual take on potato salad

Course

salad

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

2 1/2 lbs potatoes washed and scrubbed, cut into 3/4 cubes
1/3 c red onion chopped
salt and pepper to taste
1/2 cucumber seeded, halved and diced
1 c plain greek yogurt
1/4 c mayonnaise
2 tbsp parsley chopped
1 tbsp dill minced
1 1/2 tbsp fresh lemon juice
1 garlic clove minced
1/2 tsp lemon zest

Course

salad

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

2 1/2 lbs potatoes washed and scrubbed, cut into 3/4 cubes
1/3 c red onion chopped
salt and pepper to taste
1/2 cucumber seeded, halved and diced
1 c plain greek yogurt
1/4 c mayonnaise
2 tbsp parsley chopped
1 tbsp dill minced
1 1/2 tbsp fresh lemon juice
1 garlic clove minced
1/2 tsp lemon zest

Instructions

Put potatoes in a large pot and cover with water. Add a little salt and bring to boil. Cook about 8-10 minutes until tender. Drain potatoes and then chill. Meanwhile put cucumber in bowl. Add yogurt, mayonnaise, parsley, dill, lemon juice, garlic and season with salt and pepper. Add in potatoes and red onion and evenly coat. Garnish with parsley, dill and lemon zest.

Middle Eastern Chicken and Rice

Servings

Ingredients

2 Tbsp lemon juice fresh
1 Tbsp oregano chopped
1/2 tsp ground coriander
3 garlic clove roughly chopped
1/4 cup olive oil
salt and pepper
2 lbs boneless skinless chicken thighs
2 Tbsp butter
1/2 tsp turmeric
1/4 tsp cumin
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup greek yogurt
1-2 Tbsp Sriracha
2 garlic cloves minced

Servings

Ingredients

2 Tbsp lemon juice fresh
1 Tbsp oregano chopped
1/2 tsp ground coriander
3 garlic clove roughly chopped
1/4 cup olive oil
salt and pepper
2 lbs boneless skinless chicken thighs
2 Tbsp butter
1/2 tsp turmeric
1/4 tsp cumin
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup greek yogurt
1-2 Tbsp Sriracha
2 garlic cloves minced

Instructions

Marinate the chicken in a Ziploc bag with the lemon juice, oregano, coriander, chopped garlic, and olive oil. Season with salt and pepper. Marinate for no longer than 4 hours. When ready grill on medium-high heat till cooked through, about 4 minutes per side.
In a saucepan melt the butter over medium heat then add the spices and cook until fragrant. Add the rice and stir to coat. Cook about 4 minutes until rice is slightly toasted. Add chicken broth, bring to a boil, cover reduce to a simmer, and cook for 15 minutes without disturbing. Remove from heat and rest 10 minutes without opening the lid.
In a small bowl combine yogurt, Sriracha to taste, and garlic. Let sit in fridge.
To assemble place chicken on rice and top with sauce. Enjoy!

Recipe Notes

Recipe adapted from Dinner Then Dessert

Tomato Soup w/Cheese and Bacon Toasts

What's better than grilled cheese and tomato soup? Grilled cheese with bacon!

Servings

Ingredients

1 Tbsp olive oil
1 lg red onion chopped
1 garlic clove chopped
3 lg tomatoes chopped
1 cup chicken broth
1/4 cup heavy cream
6 slices bacon
2 Tbsp butter room temperature
8 slices white sandwich bread
1 cup gruyere cheese shredded

Servings

Ingredients

1 Tbsp olive oil
1 lg red onion chopped
1 garlic clove chopped
3 lg tomatoes chopped
1 cup chicken broth
1/4 cup heavy cream
6 slices bacon
2 Tbsp butter room temperature
8 slices white sandwich bread
1 cup gruyere cheese shredded

Instructions

In a large saucepan, heat oil over medium. Add onion and garlic, season with salt and pepper to taste. Cook, stirring, until onion softens, 4-6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4-6 minutes.
Add broth and 1 cup water. Simmer until tomatoes are very soft 10 minutes in batches, puree soup with a blender or immersion blender. Stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
In a large skillet cook bacon over medium heat until lightly brown but not crisp. Drain on a paper towel lined plate. Discard fat from skillet. Butter bread, place 4 slices buttered side down in skillet top with bacon and cheese, and a slice of bread butter side up. Cook in batches, until golden on each side over medium-low heat. Serve with soup. Enjoy!