This Tacos are the ultimate comfor food – stuffed into a crispy shell – ok mine got a little too crispy, but they were delicious. Just bake tortillas at 350 in an inverted cupcake pan sprayed with olive oil.
1/2 lb Yukon Gold potatoes
1 lb Mexican chorizo, casings removed
1 c finely chopped white onions
1 finely chopped jalapeño chile
2 tsp olive
Your fav taco fixinga
Put the potatoes in a pot of salted watee and bring the water to a boil over high heat. Cook 10 to 15, until just tender. Drain and cut the potatoes into 1/2-inch cubes.
Cook, stirring and breaking up the chorizo slightly, until it’s completely cooked and lightly browned, about 15 minutes. Add the onions and chile, along with a teaspoon or two of oil if your chorizo hasn’t rendered much fat, and cook, stirring and scraping, until the onions are translucent and soft, about 8 minutes.
Add the potatoes and 1/4 teaspoon of salt, and cook until the potatoes are hot all the way through and have absorbed some chorizo flavor, about 10 minutes.
Serve alongside 12 warm corn tortillas and top with your fav taco fixings.
2 lbs corned beef
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
3/4 c mayonnaise
3 tbsp sour cream
3 tbspcider vinegar
Salt and pepper
1 ½ tbsp hot sauce
12 to 16 flour or tortillas, warmed
Sliced fresh or pickled jalapeños
Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
Make the coleslaw: Mix cabbage and carrots together in a large bowl.
In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
1 lb ground pork
1 small onion, finely chopped
1 large garlic cloves, minced
Salt and pepper
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp oregano
1 tsp smoked paprika
Cayenne pepper, to taste
2/3 c coconut milk, stirred
3 tbsp pineapple juice
2 tbsp lime juice
Corn or flour tortillas
1 large avocado, diced
Other recommended toppings: chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, chili powder, paprika, oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.
Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Remove any excess fat from the pan.
Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and lime juice and cook for an additional minute or two.
Serve in warm tortillas with your favorite toppings.
7 c vegetable broth
2 tbsp olive oil
1 onion, minced
1 1/2 c barley
1/2 c dry white wine
1/2 c ricotta salata
1/2 lb asparagus
1/2 c pesto sauce
Bring a pot of salted water to a boil. Cook asparagus for 2 min and move to an ice bath. Cut into 1 inch pieces.
In a multicooker on medium sauté, add onions and cook until soft. Add barley and garlic, stir to coat. Add wine and stir till absorbed.
Close lid and cook on Risotto mode for 6 minutes. (High pressure for 6 min).
Stir in asparagus, pesto, cheese and pepper.
Serves 4 – 6.
1 lb thin asparagus
8 oz pasta
1/2 c ricotta
1 tbsp olive oil
3 oz arugula
1/2 c parmesan
Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes, transfer to a bowl of cold water. Then cut into inch pieces.
Cook pasta according to package.
In a large bowl combine ricotta and 2 tbsp of pasta water. Toss is asparagus, parmesan, arugula, pepper and pasta to combine.
1 pizza dough
1/4 c pesto
1/4 c ricotta
1 ball mozzeralla, sliced
Preheat oven to 500 with pizza stone or steal inside.
Roll out dough. Drizzle with a little olive oil. Place sliced mozzarella with space between slices on dough. Place TBSP scoops of ricotta between the mozz slices. Drizzle with pesto.
Bake for 8 – 10 min u ok cheese is melted and crust is brown.
Top with pine nuts.
1 lb asparagus
4 hard cooked eggs, sliced
3 slices proscuitto
1/2 c breadcumbs
salt and pepper
Steam Asparagus for 4 minutes until just tender. Transfer to an ice bath.
Roll Proscuitto and place in a mini processor with bread crumbs, process I ok finely chopped.
Heat oil in a small skillet over medium heat. Add breadcrumbs and proscuitto and cook until toasted.
To serve, place asparagus on a plate, top with egg and toasted breadcrumb mixture.
1 rack of lamb
1/4 c olive oil
1/4 c rosemary
1 head of garlic, peeled
Salt and pepper
Preheat oven to 450.
Salt and pepper the rack of lamb and put on a baking sheet fat side up.
Combine olive oil, rosemary and garlic in a mini processor and pulse until smooth.
Smear on lamb and let rest 1 hour.
Roast for 8 minutes, turn pan and cook for 8 more minutes. Check temp, I like mine rare so I pull it out at 135.
Let rest 10 minutes. Slice and serve.
Serves 2 – 4.
Bring a large pot of salted water to a bowl. Cook Asparagus for 3 – 4 min until just aldente. Remove and cut into 1 inch pieces.
Cook pasta according to package
In a large pan, whisk together eggs, creek fraiche, Parmesan and garlic. Cook over low heat until it starts to thicken. Add pasta and Asparagus.
1 tbsp olive oil
1 c onion, chopped
1 c carrot, chopped
1 c celery, chopped
4 cloves garlic, chopped
1 lb lentils, rinsed
8 c water
1 bay leaf
3 sprigs thyme
3 springs parsley
1 parmesan rind
6 oz goat cheese, cut into thin soices
Garlic Croutons (i just TJ’s)
In a multicooker, heat oil over medium heat, add onions, celery and carrots and cook until tender about 5 min. Add garlic, lentils, water and herbs and cheese rind, stir and cover.
Cook on low for 6 hours. Purée and serve with Goat Cheese and croutons.