Chipolte Cauliflower Nachos

Original recipe found on Love and Lemons

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Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
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

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Skirt Steak with Chimichurri Sauce
Quick and easy dish for a weeknight meal.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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

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Greek Potato Salad
Delicious and unusual take on potato salad
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. 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

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Middle Eastern Chicken and Rice
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. In a small bowl combine yogurt, Sriracha to taste, and garlic. Let sit in fridge.
  4. 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

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Tomato Soup w/Cheese and Bacon Toasts
What's better than grilled cheese and tomato soup? Grilled cheese with bacon!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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!