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Recipes for Starters and Side Dishes
Add to ❤ Favorites Roast Beef Stuffed Baked Potatoes is a meal in itself. Tender roast beef with caramelized onions and au jus gravy stuffed into a potato with melted cheese. Ingredients for 4 servings 4 large baking potatoes 1 cup cooked roast beef chopped 1 tablespoon butter 1 small onion thinly sliced 1/4 cup au jus gravy 1/2 cup monteray jack cheese shredded 1 clove garlic olive oil sea salt butter sour cream Read the Instructions here
Add to ❤ Favorites Step aside, tortillas! There’s a new edible conveyor belt for all that meaty, cheesy, guacamole goodness and it comes in the form of zucchini boats. Ingredients for 4 servings 4 medium zucchini 1 pound ground turkey 1 teaspoon garlic powder 1 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 2 Tablespoons tomato paste 1/2 cup reduced fat shredded Mexican blend cheese 1/2 cup diced tomatoes Guacamole, for serving Salsa, for serving Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings 4 tablespoons canola or vegetable oil, divided; plus more if necessary 6 flour tortillas OR one package storebought tostados (located next to tortilla shells) 1 pound ground chicken (ground turkey may be substituted) 1 small sweet vidalia onion, diced small one medium/large red bell pepper, seeded and diced small (another color may be substituted) 3 cloves garlic, finely minced or pressed about 1 1/2 cups red salsa, divided; plus more for serving if desired 2 teaspoons ground cumin 1/2 teaspoon kosher salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste one 16-ounce can refried black beans or refried beans 1 cup diced or crumbled queso fresco or Mexican shredded cheese blend 1 medium avocado, peeled and diced into small chunks, optional for garnishing 1/4 cup finely minced fresh cilantro and/or thinly sliced green onions, optional for garnishing Read the Instructions here
Add to ❤ Favorites This Mexican corn or corn in the cup, with lemon and chile is totally addicting. Combining the sweetness of corn, the heat of chile, the zestiness of lemon, and some salty cheese puts this over the top. Don’t let the simplicity of this recipe fool you. This corn is killer! Ingredients for 2-3 servings 1 15 oz can of sweet corn 1/2 of a lemon squeezed 1 t ancho chile 1/2 T sriracha or cholula 2 T parmesan fresh or even from the can 1 T butter More ancho chile and parmesan for garnishing Cilantro (optional) Read the Instructions here
Add to ❤ Favorites An easy and delicious from-scratch recipe for cheesy chicken enchiladas. Ingredients for 6-8 servings 4 tablespoons butter 5 tablespoons all purpose flour 2 15-ounce cans chicken broth 1 1/2 teaspoons garlic powder 1 teaspoon onion powder 1 1/2 teaspoons cumin 1 teaspoon coriander 1 tablespoon chili powder 1/8 teaspoon black pepper 1/3 cup sour cream 2-3 shakes Tabasco (or similar hot sauce), Optional kosher salt, to taste 4 ounces (1/2 block) cream cheese (low fat is fine) 1 7-oz can mild green chilis 14-16 ounces cooked, shredded chicken (about 3 1/2 cups) 4 cups shredded Monterey Jack or Pepper Jack cheese, divided 8-10 medium flour or corn tortillas Read the Instructions here
Add to ❤ Favorites These Mini Chicken Chimichangas are mini Mexican appetizers filled with creamy chicken and spicy Pepper Jack cheese. Ingredients for 16-20 servings 1 (8 ounce) package cream cheese, room temperature 1 Tablespoon Old El Paso taco seasoning 8 ounces Pepper Jack, shredded (about 2 cups) 3 cups shredded cooked chicken (rotisserie works well) 16-20 Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas 1 tablespoon butter, melted toppings: sour cream, guacamole, and pico de gallo Read the Instructions here
Add to ❤ Favorites A bunch of edible Tomato Tulips stuffed with garlicky chive cream cheese makes a pretty appetizer centerpiece for a special meal, a shower or party, or Mother’s Day. Ingredients for 10-12 servings 2 bunches green onions 1 (8-ounce) package cream cheese 15 chives 1 large garlic clove Pinch kosher salt Juice of 1/2 lemon 1 pint grape tomatoes Read the Instructions here
Add to ❤ Favorites Fresh spinach, mushrooms and reduced fat white cheddar cheese combined with eggs and egg whites make for a delicious breakfast or brunch frittata! A great way to add vegetables into a meal! Ingredients for 4 servings 2 cups fresh spinach 1 cup diced mushrooms 4 eggs 4 egg whites 1/2 cup reduced fat shredded cheddar cheese I used 2% fat cheese 1 tsp dried parsley salt and pepper to taste Read the Instructions here
Add to ❤ Favorites This recipe makes two 1-pound balls of pizza dough, which is enough for two large pizzas or four “personal sized” 10-inch pizzas. Leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using. Ingredients for 4 10-inch pizzas 4 cups (500g) flour 1 1/2 teaspoons (slightly less than a full packet) instant yeast 1 1/2 teaspoons salt 1 1/2 cups (350g) lukewarm water 1 teaspoon olive oil Read the Instructions here
Add to ❤ Favorites This recipe for avocado fries is slices of avocado that are breaded and lightly fried to crispy golden brown perfection. The ultimate appetizer or side dish for avocado lovers! Ingredients for 6 servings 2 large avocados avocados should be firm 1/2 cup all purpose flour 1 tablespoon chili powder 2 teaspoons salt divided use 2 eggs beaten 1 1/2 cups panko breadcrumbs 1/3 cup vegetable oil Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings For the ciaffagnoni: 3 eggs 150 grams plain flour 300 ml water 1 tablespoon olive oil, plus extra for greasing For the filling: 300 grams of fresh borage leaves and flowers 400 grams of ricotta handful of wild fennel (or feathery fennel tops, or other favourite herbs), finely chopped small bunch of chives, finely chopped 1 egg zest of 1 lemon salt and pepper to taste 50 grams melted butter Handful of Parmesan or Pecorino cheese Read the Instructions here
Add to ❤ Favorites This zucchini haloumi slice is seriously tasty! Ingredients for 6 servings Large red onion 2 garlic cloves Zest of a lemon 2tbs olive oil 500g zucchini 225g haloumi 1/3 cup fresh dill (plus extra to serve) 1/3 cup fresh mint (plus extra to serve) 6 eggs 3/4 cup spelt flour 1tsp baking powder 2tbs pumpkin seeds 1tbs sesame seeds 1tsp sumac 3/4tsp dried dill 3/4tsp dried mint Read the Instructions here