Tinfoil Vegetarian Packets

This is a flavorful combination of vegis grilled.  You could add sausage slices or other vegetables you enjoy.

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Tinfoil Vegetarian Grilled Packets
This is a great way to use extra vegetables to make a simple dinner.
Course Vegetarian
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Vegetarian
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat grill Combine all ingredients in bowl and mix thoroughly. To assemble tear off a large piece of tinfoil, you want it at least 16 inches long. Fill the center and then you want to fold two center pieces over and then fold over at seam. Take ends and fold over. I used a smaller secondary pieces to cover the seams while cooking in order to keep the packet together. Takes about 30 minutes to cook on a low flame covered grill.

Easy Salsa

Original recipe found on The Cafe Sucre Farina

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Easy Salsa
Delicious
Course Appetizer
Prep Time 15 minutes
Servings
servings
Ingredients
Course Appetizer
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Add all items to blender. Blend until smooth. Ready to eat.

Chipolte Potato Nachos

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Chipolte Potato Nachos
Delicious twist on nachos
Course Main Dish
Cuisine vegetarian
Prep Time 25 minutes
Cook Time 5-10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine vegetarian
Prep Time 25 minutes
Cook Time 5-10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to broil Take the diced potatoes and place in small saucepan, cover with water and a dash of salt. Bring to boil. Keep an eye out until they are tender. I use a fork to do this. Drain and set aside. While the potatoes are cooking do the rest of prep. Take the can of chipoltes and chop 3 peppers. When the potatoes are done add sauce and the peppers to the potatoes and mix well. Take the 1/2 onion and mix with potatoes. You can adjust your heat level to what your preference is. Use parchment and place on a baking sheet. Lay the tortillas out. Place the potato mixture on the tortillas. Add the green onions. Add the cheese. I mixed all these together with my hands because I like my nachos to be well covered. Put nachos in oven and cook 5-10 minutes until cheese melted. Top nachos with the tomato, green onions, cilantro. Dollop with sour cream and salsa.
Recipe Notes

One of the great things about nachos is you can make it to your preference.  I didn't have an avocado but this would have been wonderful with some that or guacamole.

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