Mexican Quinoa

I love this side!!! I made it for some friends earlier today with some grilled lime chicken. Loved it so much I made it again with a grilled pork loin for my family dinner! Done in under 15 minutes!

Ingredients:

  • 1 cup quinoa
  • 1 1/2 cup chicken broth
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup chopped cilantro
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels

Directions:

1. In a large pan combine quinoa, broth, cumin, coriander, salt, and pepper and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

2. When liquid is absorbed, add corn, beans, and cilantro.

Gazpacho

Ingredients:

  • 2 large bushel boy tomatoes, quartered
  • 1/2 cucumber, roughly chopped
  • 1/4 red onion, roughly chopped
  • 1/2 jalapeño, seeded and chopped
  • 1 clove garlic, minced
  • Large handful cilantro
  • Juice of 1 lime
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil

Directions:

Add all the ingredients to a food processor or blender. Blend together to desired consistency. Adjust seasoning as needed.

I also like to serve with diced avocado on top!

Shrimp Ceviche

Ingredients:

  • 1 lb deveined, shelled, and cooked shrimp, chopped
  • 1/2 small red onion, diced
  • 1 large clove garlic, minced
  • 1/2 jalapeño, seeded and chopped
  • 1 handful cilantro, chopped
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup fresh lime juice
  • Tortilla chips

Directions:

Mix all ingredients in a bowl. Refrigerate and let marinate for a least an hour. Serve with tortilla chips.

This recipe works for raw fish as well. Use a firm white fish. Sea bass works great!

Caveman Pops (Turkey Drumsticks)

Ingredients:

  • 3-6 turkey legs
  • 1 tablespoon seasoned salt
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Canola or olive oil, for grilling

Directions:

1. Preheat grill to 350°F. Combine seasoned salt, chili powder, kosher salt, and black pepper in a small bowl. Rub legs with oil then liberally rub mixture onto turkey legs.

2. Place onto grill. Turning minimally for 25-30 minutes until the turkey legs are very tender and register 175-180°F in the thickest part of the leg. Remove legs and cover with foil, resting for 10 minutes.

Caribbean Chicken with Cilantro Rice and Beans

Ingredients:

  • 1 tablespoon light brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground nutmeg
  • 6 chicken drumsticks
  • 1 cup uncooked white rice
  • 2 cups water
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges

Directions:

1. Preheat grill to 350 degrees F

2. Mix together the light brown sugar, black pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Reserve 1 tsp of the mixture. Coat the chicken with the spice mixture.

3. Grill the chicken until the chicken is browned, no longer pink inside, and the juices run clear, about 20 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken should read at least 160 degrees

4. While chicken is grilling, bring the rice, teaspoon of reserved spices and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Add the black beans to heat. Lastly, toss with chopped cilantro and salt and pepper to taste.

5. Serve chicken and rice with fresh slices of lime.

Quick and Easy Beef Stew

It’s not pretty but dang it tastes good!!!

 

Ingredients:

• 2 tablespoons canola oil

• 1 1/2 lbs chuck roast cut into ½ inch pieces

• ⅓ cup all purpose flour

• Salt and pepper

• 1 tsp Seasoning salt (Lawry’s)

• 1 yellow onion, chopped

• 2 cloves of garlic, minced

• 2 celery ribs, chopped

• 1 cup baby carrots, halved

• 1 cup shredded potatoes,l

• 3 cups of beef broth

• ½ teaspoon dried thyme

• 1 bay leaf

Directions:

1. In a large thick bottomed skillet heat the oil over medium high heat.

2. Mix together flour, seasoning salt and 1/2 tsp pepper.

3. Toss the meat in flour mixture and then add to the oil. Stir and cook for about a minute while the meat browns.

4. Add the onions, garlic, celery, carrots, potatoes, and pinch of salt. Cook for another 2 minutes before adding the broth, thyme, and bay leaf. Scrape the bottom of the pan to loosen the brown bits.

5. Bring to a boil and then reduce to a simmer. Cook, uncovered for 15 to 20 minutes or until the vegetables are tender.

6. Remove the bay leaf, and adjust seasonings. Serve warm.

Spiced Meatballs, Butternut, and Tomato Stew

Ingredients:

• 1/2 cup bread crumbs (gluten free is optional)

• 1/3 cup 2% reduced-fat milk

• 1 egg

• 1 pound ground beef

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup finely chopped fresh cilantro, divided

• 1 tsp teaspoon kosher salt, divided

• 2 tablespoons olive oil

• 2 cups chopped butternut squash

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 1 1/4 cups unsalted beef stock

• 1 can (15oz) fire roasted tomatoes

• 1 can (8oz) tomato sauce

• 1 1/2 cups cauliflower florets

Directions:

1. Place bread crumbs in a bowl; pour milk over bread. Let stand 5 minutes.

2. Gently combine soaked bread crumbs, egg, beef, cumin, coriander, pepper, and 1/2 teaspoon salt in a medium bowl. Gently shape into 12 (1 1/2-inch) meatballs.

3. Heat a Dutch oven over medium-high. Add oil to pan; swirl to coat. Add meatballs in a single layer; cook, turning to brown on all sides, about 4 minutes. Transfer meatballs to a plate. Add squash, onion, and garlic to pan; cook, stirring occasionally, 3 minutes. Add stock, scraping pan to loosen browned bits. Add remaining 1/2 teaspoon salt; cook until liquid is reduced by half, about 6 minutes. Add tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in cauliflower; cover and cook 3 minutes. Return meatballs to pan; cover and cook just until meatballs are cooked through, 6 to 8 minutes. Sprinkle with remaining 1/4 cup cilantro.

I also made this as a ground beef stew. Instead of forming balls, I browned the meat with the same mixture (minus the egg) as the meatballs and followed the direction the same.

Pork and Cauliflower “Fried Rice”

I am cleaning out our fridge before spring break vacation. I had leftover pork chops from last night and a head of cauliflower. (Along with some other ingredients😉) I truly didn’t miss the rice in this “fried rice” and boys were shocked when I told them it was cauliflower!!

We are mostly an egg free house because of my oldest’ egg allergy. Adding some scrambled eggs into this “fried rice” would be delicious!

Ingredients:

• 1 head of cauliflower

• Olive oil

• 1 Tbs minced garlic

• 1 small shallot, chopped

• 2 Tbs low sodium soy sauce more or less to taste

• 1 tsp sesame oil

• handful of fresh pea pods substitute frozen peas if you don’t have fresh

• 1 cup of shredded carrots

• 1 green pepper, julienned

• 2 cups diced lean thin cut pork chops

• Small handful cilantro, chopped

• Salt and fresh ground pepper

Directions:

1. In a food processor add cauliflower pieces. Press the pulse button quickly several times, being careful not to over process the cauliflower. It should be a similar in appearance to rice. Set cauliflower “rice” to the side.

2. Season pork chops with salt and pepper.

3. In a medium to large skillet heat a tablespoon of olive oil over medium heat and pan fry pork chops until browned and fully cook.

4. Remove from pan. Dice the pork chops into half inch pieces and set aside.

5. Add 2 Tbsp of oil to the already heated pan.

6. Sauté garlic and shallot briefly.

7. Add the cauliflower “rice” cook for 5-7 minutes or until the “rice” begins to take color, consistently stirring.

8. Add soy sauce and sesame oil and stir in.

9. Add carrots, pepper, and pea pods. Sauté for 5-6 minutes, stirring frequently.

10. Add diced pork and heat through. Stir in cilantro and serve!

Skillet Potatoes and Kale

Dax (9), “Mom, these are my favorite potatoes ever!”

If that doesn’t speak volumes for this side then I don’t know what I could say to make you try them!

Ingredients:

  • 1 1/2 pounds small Yukon Gold potatoes, halved
  • Coarse salt and freshly ground black pepper
  • 8 ounces kale, stems removed and leaves cut into 2-inch pieces
  • 2 tablespoons ghee, unsalted butter, or olive oil
  • 1 clove garlic, thinly sliced
  • Pinch red pepper flakes

Directions:

1. Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain

2. Heat butter or oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.

Sheet Pan Chicken and Sweet Potatoes

This recipe inspiration is from Half Baked Harvest. Easy one pan recipe. (I used a small bowl too 😉 ) These sweet potatoes are my favorite EVER!

Ingredients:

  • 1/4 tsp smoked sweet paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Juice on 1 lemon
  • 2 garlic cloves, minced
  • Toasted sesame seeds
  • 4 chicken breasts
  • 1 large sweet potato, peeled and sliced

Directions:

1. Preheat oven to 425.

2. Mix first 8 ingredients together in a bowl.

3. On a greased sheet pan, lay chicken and sweet potatoes, toss with olive oil mixture. Lay lemon halves on pan as well.

4. Top chicken and potatoes with sesame seeds.

5. Bake in oven for 30-40 minutes.