Cauliflower Tacos

Prep: 10 minutes or less

Cook: 15 minutes

Serves: 6

So easy and great leftovers!

Ingredients

- 1 bag cauliflower (Costco-size) (or 1 large head cauliflower cut into florets)

- 2 T olive oil

- 1 T chili powder

- 2 t cumin

- 1/2 t salt

- 1/2 t pepper

- 1-2 garlic cloves or sub garlic powder

Creamy Cilantro Sauce

- 1/4 c greek yogurt

- 1/4 c sour cream

- 1/4 c fresh cilantro

- 1 clove garlic minced

- juice of 1 lime

- salt and pepper to taste

Assembly

- 8 small flour tortillas

- 1 avocado dices

- 1 cup red cabbage

- 1/4 c cilantro

- optional 1 jalapeno

- creamy cilantro sauce

Instructions

- Preheat oven to 425. Combine all ingredients for the caulflower on a sheet and roast for 20 minutes until lightly charred and cooked through. 

- Whisk the creamy sauce ingredients. 

- Warm tortillas and assemble. 

Lemon or Key Lime Pie

 Graham cracker crust

1.5 c (13 squares) graham cracker crumbs

1/3 c sugar

6 T butter melted

Preheat oven to 375. Mix crackers and sugar in food processor; pour in melted butter and mix. It'll resemble wet sand. Press into a pie plate. Bake 7 minutes. Cool for 30. 

Lemon or lime filling

28 oz. sweetened condensed milk

1/2 c light sour cream

3/4 c lemon or lime juice

zest from 2 regular limes (4 key limes) or 2 regular lemons

Preheat oven to 350. Whisk together all ingredients. Pour into cooled crust. Bake for 10 minutes. Let cool, then cover loosely and chill for at least 3 hours. 

Whipped Cream topping

1 c heavy whipping cream

1/2 c powdered sugar

1/2 t vanila

Beat heavy cream and sugar together until stiff peaks form. Mix in the vanilla. Spread on top of chilled pie. Garnish with raspberries and mint. 

 

Flank Steak Family Recipe

 1/2 c. water

1/3 c. lemon juice

1 t. celery seed

2 t. Worcestershire sauce

2/3 c. ketchup

1 bay leaf

1/2 t. crushed basil

Dash tabasco

1. Mix

2. Simmer and cool. 

3. Score the flank steak, put it in a gallon baggie, and pour cooled sauce. Marinate for several hours up to a day. 

Nana's Spaghetti Sauce

Our favorite, Nana, and her easy, tasty spaghetti sauce. 

1 stick celery

1/2 onion

1/2 green bell pepper

1/2 t. oregano

1/2 t. basil

1/4 t. dry parsley

1/4 t. black pepper

dash cayenne

1 T. Worcestershire sauce

salt to taste

2 T Schillings spaghetti sauce mix

1 can bouillon (interpreted as 1 beef broth?)

1-2 cans tomatoes

1 can tomato sauce

1 package mushrooms (or 1 can mushroom pieces)

1-1.5 lbs. ground beef

Brown onion, celery, and bell. Add to browned meat. Add all other ingredients and simmer 3 hours. Add water when needed.  Love you, Anne

Blue Cheese Burger

Ingredients

1 lb ground beef (16-20% fat)

1 pound ground beef (16-20%)

1 Tbsp Dijon mustard

2 cloves minced garlic

2 green onions, chopped

1/2 cup (about 2 ounces) crumbled blue cheese

1 egg

1 Tbsp water

Salt and freshly ground black pepper

Directions:

Mix and mix – don’t be lazy. Then form into burgers and grill.

Favorite Dinner Salad

Found this recipe on gimmesomeoven.com. The super-simple vinaigrette compliments any dinner well. 

SALAD INGREDIENTS:

1 head red-leaf lettuce, chopped into bite-sized pieces

1 head Romaine lettuce, chopped into bite-sized pieces

half of a small red onion, peeled and thinly-sliced

2 (14 ounce) jars quartered artichoke hearts, drained and roughly chopped

1 (12 ounce) jar roasted red peppers, drained and diced

1/2 cup toasted pine nuts

1 batch zesty red wine vinaigrette

optional garnish: extra freshly-grated Parmesan cheese

ZESTY RED WINE VINAIGRETTE INGREDIENTS:

1/2 cup grated Parmesan cheese

1/3 cup extra-virgin olive oil

1/4 cup red-wine vinegar

1 teaspoon Italian seasoning

1/2 teaspoon Kosher salt

1/2 teaspoon freshly-cracked black pepper

1/4 teaspoon garlic powder

TO MAKE THE SALAD:

Add all ingredients together in a large bowl, and toss until evenly combined.  Serve immediately, garnished with extra Parmesan cheese if desired.

TO MAKE THE VINAIGRETTE:

Add all ingredients together in a mason jar, and shake until combined. Use immediately.

Slow Cooker Chicken Posole

To be honest, I have no idea what real posole should taste like, but I made this up yesterday and we scarfed it down, so I'll make it again. I especially loved it with the sliced radishes, a squeeze of lemon, fresh cilantro, and avocado.

Ingredients

2 chicken breasts

1 small yellow onion peeled and diced (I forgot to put this in, and it was great)

2 poblano peppers chopped into small pieces

6 cups chicken broth (or somewhere in between with water)

1 can Rotel

2 or 3 7-oz cans diced green chiles (fire-roasted gives even more depth)

3 cloves garlic minced

1 tablespoon cumin

1 teaspoon salt

1 can hominy (25oz?) drained and rinsed
garnishes: sliced radishes, limes, chopped fresh cilantro, avocado, cheese (monterey jack, cotija, whatever you have on hand)

Instructions

1. Throw all of the ingredients into a crock pot and cook on low 6-7 hours, or high 3-4 hours. 

2. 30 minutes before serving, shred the chicken and add the hominy.

3. Serve with sliced radishes, limes, fresh cilantro, avocado, and cheese (we used monterey jack or cotija)