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parksaversnews · 3 months ago

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The Ultimate Disneyland Plaza de la Familia Foodie Guide 2024

Welcome to the ultimate foodie guide for Plaza de la Familia at Disneyland Resort 2024! This guide will take you on a culinary journey through the vibrant and festive celebration inspired by Disney and Pixar's "Coco." Running from August 23 to November 2, 2024, this event is a must-visit for food lovers and Disney fans alike. From delectable dishes to unique drinks, Plaza de la Familia offers a feast for the senses. So grab your familia and let's dive into the delicious offerings and festive atmosphere of Plaza de la Familia! Plaza de la Familia at Disneyland Resort is a celebration of family, culture, and cuisine, inspired by the beloved film "Coco." This event, held at Disney California Adventure Park, brings the spirit of Día de los Muertos to life with vibrant decorations, live entertainment, and, of course, mouth-watering food. Whether you're a seasoned Disney-goer or a first-time visitor, this guide will help you navigate the culinary delights of Plaza de la Familia. Get ready to indulge in a variety of traditional Mexican dishes, refreshing beverages, and sweet treats that will leave you craving more.

Paradise Garden Grill (Available through Nov. 14; mobile order available) - Carnitas Wet Burrito: House-made pork carnitas, Spanish rice, refried beans, cilantro, onions, salsa verde, and salsa roja served with house-made tortilla chips - Al Pastor Tacos: Pineapple-achiote-marinated pork with avocado spread and tomatillo salsa, served with Spanish rice and refried beans topped with queso fresco - Huarache with soy chorizo beans and seasoned steak tips topped with lettuce, cheese, avocado crema, and tomatillo salsa and served with Spanish rice and refried beans topped with nopales pico de gallo(Plant-based) - Street-style Watermelon with lime juice, chile-lime seasoning and chamoy (Plant-based) - Chile Verde Chicken Flautas topped with avocado spread, shredded lettuce, crema, queso fresco, tomatillo salsa, and pickled onions served with Spanish rice and refried beans topped with nopales pico de gallo

- Street-style Taco: Pineapple-Achiote-marinated pork in a corn tortilla served with Spanish rice and refried beans topped with queso fresco (Kids Meal Offering) - Vanilla Layer Cake: Layers of vanilla cake filled with a cinnamon mousse and sweet cream cheese frosting

Boardwalk Pizza and Pasta (Available through Nov. 14) - Horchata Cheesecake: Horchata-flavored cheesecake finished with orange, white chocolate curls

Tips for Attending Plaza de la Familia

To make the most of your visit to Plaza de la Familia, here are some helpful tips: - Arrive Early: The event can get crowded, especially on weekends. Arriving early will give you a chance to explore and enjoy the food without long lines. - Use Mobile Ordering: Many food items at Paradise Garden Grill are available for mobile order. This can save you time and allow you to enjoy more of the event. - Plan Your Meals: With so many delicious options, it can be hard to choose. Plan ahead and decide which dishes you want to try to make the most of your visit. - Stay Hydrated: With all the delicious food and drinks, it's easy to forget to stay hydrated. Make sure to drink plenty of water throughout the day. - Take Advantage of Photo Ops: The vibrant decorations and character meet-and-greets make for great photo opportunities. Don't forget to capture the memories! - Check the Entertainment Schedule: "A Musical Celebration of Coco" is a highlight of the event. Check the schedule and plan to catch a performance during your visit.

Plaza de la Familia Frequently Asked Questions

1. What is Plaza de la Familia? Plaza de la Familia is a seasonal event at Disney California Adventure Park, inspired by Disney and Pixar's "Coco." It celebrates the spirit of Día de los Muertos with food, entertainment, and decorations. 2. When does Plaza de la Familia take place? The event runs from August 23 to November 2, 2024. 3. Where is Plaza de la Familia located? Plaza de la Familia is located in the Paradise Gardens area of Disney California Adventure Park. 4. What kind of food is available at Plaza de la Familia? The event features a variety of traditional Mexican dishes, including flautas, tacos, burritos, quesadillas, and more. There are also unique beverages and sweet treats available. 5. Are there any special activities or entertainment at Plaza de la Familia? Yes, the event features "A Musical Celebration of Coco," a live street show with music and storytelling. There are also character meet-and-greets, photo opportunities, and arts and crafts. 6. Can I use mobile ordering for food at Plaza de la Familia? Yes, many food items at Paradise Garden Grill are available for mobile order, making it easy to enjoy your meal without waiting in long lines.

Final Thoughts

Plaza de la Familia at Disneyland Resort is a celebration of family, culture, and cuisine that you won't want to miss. With its delicious food, vibrant decorations, and lively entertainment, it's the perfect way to experience the magic of "Coco" and the spirit of Día de los Muertos. Whether you're a foodie looking to try new dishes or a Disney fan wanting to immerse yourself in the festive atmosphere, Plaza de la Familia has something for everyone. So gather your loved ones and head to Disney California Adventure Park for an unforgettable culinary adventure! Remember to use this guide to plan your visit, and don't forget to share your experiences and favorite dishes with us. ¡Buen provecho! Read the full article

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kadinbennett · 1 year ago

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Pasta - Creamy Chicken and Tomatillo Verde Pasta This quick and simple recipe for creamy chicken and tomatillo verde pasta using gemelli pasta is a great option for busy weeknights.

#creamy chicken #weeknight #pasta #meal #run #ingredients

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allwaysfull · 2 years ago

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Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

#harvest to heat #darryl estrine #kelly kichendorfer #alice waters #farmers #farm to table #chefs #artisans #TOC

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nancydrew428 · 4 years ago

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Recipes

This isn’t Nancy Drew related, but I made a huge list of recipes to try (literally almost 80 recipes lmao) and I need help narrowing down a few recipes to make next week. Because there’s so many I’m leaving the recipe names below the cut, but if anyone wants to help me out, please do! (And also let me know if you want any of the recipes, I’ll send them to you.)

Dips/Dressings:

Garlic herb white bean dip

Homemade spicy chipotle ranch

Restaurant salsa

Roasted garlic hummus

Tomatillo salsa verde

Tomato dip

Drinks:

Honey sweetened lemonade

Pina colada

Strawberry acai refresher

Strawberry lemonade

Strawberry rose slush

Desserts:

Apple cinnamon zucchini muffins

Cinnamon rolls

Cinnamon sugar donut muffins

Chickpea brownie batter

Loaded oatmeal cookie energy bites

Peanut butter and jelly bars

Peanut butter brownie baked oatmeal

Peanut butter jelly cups

Vegan banana muffins

Vegan cookies and cream cupcakes

Vegan fudge

Sides/Snacks/Appetizers:

Air fryer steak fries

Baked avocado fries

Buffalo jackfruit bites

Cajun fries

Loaded mashed potatoes bowl

Paleo vegan candied almonds

Roasted black beans

Breakfast:

Avocado toast

Caramel apple French toast

Lunch/Dinner:

Air fryer mini bean and cheese tacos

Asian quinoa bowl

Avocado grilled cheese

Avocado pasta salad

Baked mini jackfruit tacos

BBQ bean sliders

Black bean soup

Broccoli cheddar grilled cheese

Broccoli cheddar stuffed baked potatoes

Butternut squash ravioli

Carrot hot dogs

Cheesy cauliflower and potato soup

Cold peanut noodle salad

Easy sweet potato gnocchi

Homemade cauliflower gnocchi

Garlic butter quinoa

Grilled cheese sandwich with balsamic caramelized onions

Jackfruit banh mi

Jackfruit-LT sandwich

Mexican quinoa bowl

Microwave jackfruit quesadilla

Oven roasted maple glazed carrots

Pesto grilled cheese

Pesto quinoa bowl

PF Chang’s chicken lettuce wraps

Quinoa dinner skillet

Quinoa enchilada casserole

Quinoa taco salad

Refried bean burritos

Restaurant salsa

Rice and beans quesarito

Roasted red pepper chickpea pasta

Smoky black bean soup

Spicy smoked jackfruit carnitas tacos

Sweet and sticky orange cauliflower

Sweet potato tempura roll

Sweet potatoes with Thai peanut sauce

Tex-Mex pita pizzas

Thai noodle salad with peanut sauce

Thai peanut veggie sandwiches

Twice baked potatoes

Vegan chicken pesto pizza

Vegan crunchwrap supreme

Vegan dill pickle pizza

Vegan meatball sub

Vegan sloppy joes

Vegetable egg rolls

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heavenrice7-blog · 6 years ago

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25 Meatless Monday Recipes

Do you do Meatless Monday? Here are 25 Meatless Monday recipes that will inspire your kitchen, including both vegetarian dinners and vegan dishes!

Do you observe Meatless Monday? It’s a movement to once a week, eat all vegetarian and vegan recipes! In our own life, Alex and I take it a step further and do mostly meatless recipes during the week, and then splurge on the weekends. Though A Couple Cooks is a vegan and vegetarian food blog, it sometimes surprises people to know we’re not 100% vegetarian! (We call it flexitarian.) Whatever the case, Alex and I started eating more vegetables for two reasons: it’s improves our physical health, and the health of the planet. Keep reading for our favorite Meatless Monday recipes, a bit more about Meatless Monday, and a podcast episode that explains how eating less meat helps the planet.

What is Meatless Monday?

First of all, what’s Meatless Monday? Meatless Monday is a global movement with a simple message: one day a week, cut the meat. It was launched in 2003 as a non-profit initiative of The Monday Campaigns, working with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health. The goal is to reduce meat consumption by 15% for our personal health and the health of the planet. Now entering its second decade, Meatless Monday is embraced in over 40 countries and in over 20 languages! How cool is that?

Why eat less meat?

There are lots of reasons to eat less meat. The two most important for us: eating lots of vegetables is good for our health. And it’s also good for the health of the planet. Why is it better for the Earth to eat less meat? In short: eating meat takes up a lot of resources. And growing plants uses less resources than growing meat. It’s a complicated topic, so we brought in an expert to help!

In our Small Bites podcast episode called Eating to Save the World, Eliza Barclay, Science and Health Editor at Vox.com, to breaks it down for us! She shared how what we eat affects the planet. We also talked about practical takeaways to help our world by eating more plant based meals: like all these Meatless Monday recipes! Listen below.

And now…our top 25 Meatless Monday recipes!

These loaded quinoa tacos are a delicious vegetarian taco recipe, featuring a taco spiced quinoa taco filling, bell pepper slaw, spicy sour cream, and feta cheese! And they take only 30 minutes to make, putting them at the top of our list of Meatless Monday recipes.

This one’s the best veggie stir fry out there! This teriyaki vegetable stir fry is a favorite tasty and easy vegetarian recipe. The homemade teriyaki sauce is so easy to make: it takes just 4 ingredients and 5 minutes. The teriyaki also has no refined sugar, instead relying on maple syrup! This Meatless Monday recipe is so delicious, it’s become a serious go to in our house.

This white bean shakshuka recipe is a delicious vegetarian brunch or dinner recipe! The eggs are cooked in a savory tomato sauce, along with peppers, onions and white beans. Shakshuka recipes are having their moment, and this one’s one of the best.

This low carb burrito bowl with cauliflower rice is a delicious way to eat more vegetables! It’s Whole 30 vegetarian and customizable for all diets. And can we say chorizo eggs? The way we’ve cooked the eggs here has gotten rave reviews from readers. One reader even made the chorizo eggs to go on a breakfast sandwich too: this genius move makes for two Meatless Monday recipes in one!

This vegetarian sweet potato chili recipe is all star and a family favorite! It’s a delicious healthy dinner recipe where you won’t miss the meat.

Can’t decide between Italian and Mexican food? Have we got the perfect Meatless Monday recipe for you! This delicious Mexican pizza recipe features creamy refried beans, spicy jalapeño, and sweet corn. Make the dough in advance or use storebought dough for weeknight ease.

These sweet potato black bean enchiladas are delicious, crowd pleasing and one of our fan favorite best vegetarian dinner recipes! They feature tomatillo salsa verde that makes them “green�� enchiladas, and they’re filled with sweet potato, black beans, and Colby Jack cheese.

This simple calzone recipe features a homemade pizza dough and a spinach, mushroom, and two-cheese filling. Make the dough in advance or use storebought pizza dough to make this easier for a weeknight in your Meatless Monday recipes repertoire!

Remember that Mexican pizza? This vegetarian Mexican lasagna uses the same Mexican and Italian fusion, and is the ultimate healthy dinner recipe! Layered with lasagna noodles, corn, and black beans, it’s full of zesty flavor.

Looking for a hearty meal? This sweet potato and kale soup features black beans and is flavored with cumin and lime; it’s vegetarian, vegan and gluten free.

Packed with red beans and okra, this easy vegetarian gumbo recipe brings New Orleans to your kitchen. With a few swaps, this recipe can be made vegan too.

What’s more classic than a margherita pizza in your Meatless Monday recipes? This homemade margherita pizza recipe features a time saving no-cook sauce. Although this pizza uses few ingredients, it packs in big flavor. Make the pizza dough in advance or use storebought to make it a weeknight meal.

These flavorful quinoa burgers are easy to make and keep well in the fridge for several days. Top with hummus and avocado and dig in!

This creamy coconut curry soup is a “pantry soup” made of only pantry ingredients you might have on hand. It comes together in under 30 minutes and is a simple plant based meal.

Looking for a quick sandwich recipe that will knock your socks off? This Mediterranean veggie sandwich is fast to make and loaded with deliciousness.

This creamy spaghetti pasta marinara recipe uses whole milk Greek yogurt to make it extra rich and flavorful. Serve this sauce immediately or freeze for later! If you eat vegan, here’s our Vegan Pasta Marinara instead!

This coconut lentil curry has it all: it’s a fast and easy dinner idea that’s healthy and full of flavor. Perfect for weeknights and your arsenal of Meatless Monday recipes.

This loaded veggie quesadilla recipe is one the tastiest around—and it’s packed with veggies! It’s perfect for healthy dinner ideas for kids, and adults too.

This Italian pasta salad is full of zesty flavor, featuring kalamata olives, capers, and crisp romaine. It takes under 30 minutes to make, which is perfect as a healthy weeknight meal. It’s also great for lunches!

These chickpea couscous bowls are a super quick dinner recipe: in just 25 minutes you have a fresh, vegan Mediterranean bowl covered in tangy tahini sauce.

These sweet potatoes topped with a zesty slaw and creamy Thai peanut butter sauce are an irresistible plant based dinner recipe! They’ve become one of our favorite go to’s for Meatless Monday recipes, and are a hit with our readers over on Instagram.

And finally, to round out our Meatless Monday recipes: Korean ramen! This easy Korean ramen recipe is vegan and full of flavor, topped with quick pickled cucumbers.

Description

Do you do Meatless Monday? Here are 25 Meatless Monday recipes that will inspire your kitchen, including both vegetarian dinners and vegan dishes!

Source: https://www.acouplecooks.com/meatless-monday-recipes/

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todoforyou · 3 years ago

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Salsa Verde Chicken recipe

MARINADE

Whisk together the salsa verde and 2 tablespoons olive oil in a freezer bag or shallow dish (whatever you are going to marinate your chicken in. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight (the longer the better).

STOVETOP INSTRUCTIONS

Let chicken sit at room temperature for 15-30 minutes (time permitting).

Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through.

Remove chicken to a cutting board and let rest 5 minutes before slicing or chopping. Brush cooked chicken with desired amount of salsa verde glaze. Serve with rice/zoodles, in tacos, salads, enchiladas, burritos, burrito bowls, etc

TIPS AND TRICKS

I like to use chicken fillets because you get more bang for your marinade buck. You can also marinate your chicken for less time and still get great flavor when you use chicken fillets.

If you don’t have chicken fillets, you can create them by slicing 2 large chicken breasts in half through the equator, like a hamburger bun.

You can also use chicken thighs which are inherently juicer.

If you use store bought salsa verde, I recommend medium heat instead of mild because the heat will be diluted when you marinate the chicken. Medium salsa verde ensures plenty of flavor in our salsa verde chicken marinade without being spicy.

Depending on your time, you can marinate the chicken for 2 hours or let marinate 8 hours. The longer the chicken marinates, the more tender and flavorful it will become. That being said, if you are in a super time crunch, then you can marinate your chicken for as little as 30 minutes at room temperature then just be sure to brush with more salsa verde after cooking.

WAYS TO USE SALSA VERDE CHICKEN

Soooo many possibilities when it comes to how to use this Salsa Verde Chicken! Here are just a few:

Salsa Verde Chicken Skillet: Add some cherry tomatoes to the skillet once you turn your chicken over to saute alongside your chicken. Add some Monterrey Jack cheese on top of your chicken when it’s almost finished cooking to melt to ooey gooey cheesiliciousness. You can also remove your chicken from the skillet, then add whatever veggies your heart desires to the same skillet and cook, then return your chicken then top with cheese. Serve with rice/quinoa, etc.

Salsa Verde Chicken Enchiladas: You can chop the salsa verde chicken and add it to enchiladas OR you can shred your chicken. To shred your chicken, add 1 cup water or chicken broth to the pan after you have flipped your chicken over from browning the other side and cover. Continue to cook for 15-20 minutes on low or until tender enough to shred. Add Salsa Verde Chicken, cheese and sour cream to tortillas, roll and place into a lightly greased casserole dish. Top with additional salsa verde and cheese (or for a creamy version use this enchilada sauce) and bake for 25 minutes at 350 degrees F or until hot and bubbly.

Salsa Verde Chicken Tacos: Pile Salsa Verde Chicken into soft tortillas or hard taco shells along with cheese, lettuce, salsa, guacamole and sour cream. If using hard tacos, then bake for 15 minutes at 350 degrees F or until cheese is melted then add toppings.

Salsa Verde Chicken Fajitas: Slice chicken into thin strips. Stir fry onions and bell peppers with some salsa verde, salt and pepper. Serve the chicken and veggies wrapped in a warm tortilla with sour cream, pico de gallo/salsa and fresh lime.

Salsa Verde chicken Salad: Toss Salsa Verde Chicken, black beans, fresh corn, bell peppers, avocado, Monterrey Jack cheese and sunflower seeds with some lettuce and drizzle with Cilantro Lime Dressing or with Tomatillo Avocado Ranch.

Salsa Verde Chicken Quesadillas: sandwich the Salsa Verde Chicken and cheese in tortillas and bake, grill or melt cheese on the stove. You can include any filling ingredients from corn to black beans to zucchini to peppers. Serve with a healthy dose of sour cream, salsa and guacamole.

Salsa Verde Chicken Burritos: Wrap Salsa Verde Chicken, rice, black beans, lettuce, sour cream and guacamole in a large tortilla. You can also transform them into Wet Burritos.

Salsa Verde Chicken Burrito Bowl: Pile the chicken on a bed of rice with black beans, tomatoes, lettuce and tortilla chips with salsa, sour cream and guacamole.

Salsa Verde Chicken and Rice: Stir rice, black beans, chicken, cheese, sour cream and desired amount of salsa verde and bake. See my awesome Salsa Verde Chicken and Rice recipe here.

Salsa Verde Chicken Pasta: Roast a pint of cherry tomatoes for 10 minutes at 450 degrees. Add tomatoes, Salsa Verde Chicken and desired amount of salsa verde to cooked pasta. Stir in some sour cream for a creamy version. You should also try my Salsa Verde Chicken Macaroni and Cheese – so good!

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bax16 · 7 years ago

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Made up a new recipe today, since they're out of the black Oaxacan molé I usually use, and the green molé tastes so different. Black molé is all chocolate and roasted peppers and tomatoes, but the star flavors of green molé are pumpkin seeds, fresh chiles, and tomatillos, so I had to change it up and improvise, just like I did with my original recipe. Texas grown portabello mushrooms, sliced and pan fried in pecan oil and green Guerrero molé, with diced Fredericksburg bratwurst and country ham, plus fresh green onions, ground serrano peppers, and garlic honey roasted butternut squash in a sauce of Whataburger salsa verde and HEB heavy cream, thickened with a baked acorn squash, spiced with Mexican oregano, powdered sage, and gumbo filé, and just barely sweetened with a touch of Imperial brown sugar. A different kind of Texas style pasta. A lil bit American Thanksgivin, a lil bit Pineywoods witch's brew, and a lil bit Mexican Christmas. Very fitting for our immigrant roots, no?

#Texas #Brandon cooks sometimes

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easyfoodnetwork · 4 years ago

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Eater Staffers Pick Their Favorite Instant Pot Recipes

Siim79/Shutterstock

Lost the energy to cook? Look to the Instant Pot

Now that we are over the sourdough-and-regrowing-scallions part of the pandemic, but in no way over the actual pandemic, we must prepare for The Hunkering. Every winter is a time for stews, roasts, and hearty pasta bakes, but this winter it feels extra important, both because most of us are going to be indoors way more than any previous season, and have completely lost the energy to do anything but throw a bunch of stuff in a pot. Which obviously means it’s time to break out the Instant Pots.

A few years ago it seemed like electric multicookers, especially the Instant Pot, may have just been a fad. But the fact that in one appliance you can cook anything from soup to pudding to bread makes it pretty ideal for cooking during quarantine fatigue. Eater’s staffers rounded up our favorite go-to Instant Pot recipes, perfect for the many nights when you’re in the mood for something delicious, but you know, wanting to do as little as possible to make it happen. And as Eater Dallas and Eater Houston editor Amy McCarthy noted, you could always go with “just some fucking chicken breasts,” and let the machine do the rest.

Beef barley soup: This is the first that comes to mind. It’s basically a textbook version of this classic soup, and perfect for chilly weather. It’s low-lift, reasonably quick to put together, and freezes well. — Missy Frederick, cities director

Dakbokkeumtang: I make this recipe when I’m craving a savory chicken dish with the volume turned up. All that delicious flavor comes from the sauce. It’s a perfect balance of sweet and spicy from gochujang and sugar. Doenjang and oyster sauce adds another layer of depth. Typically to make this Korean comfort dish, you would need to watch over the pot, making sure that the chicken pieces are soaking up the sauce. But everything is done in the Instant Pot, so the result is fall-off-the-bone, tender chicken with potatoes that just break apart with no effort at all. Also, who doesn’t love a dump-everything-and-press-the-button recipe?! — James Park, social media manager

Mac and cheese: I make this one once a week when I’m lazy and cooking sounds hard. I use whatever cheese is in the fridge, add a little brown mustard to the mix, and usually skip the milk or add it at the very end. Would suggest you grate the mozzarella or it becomes a blob. — Brenna Houck, editor at Eater Detroit

Chinese poached whole chicken: Basically, I get a whole chicken every week, and I got tired of roasting it. This recipe is a really easy — not entirely foolproof, but a good enough way to poach a chicken whole in about 40 to 50 minutes, with not too much work on my part. You can use it specifically as white-cut chicken over rice with, say, a ginger scallion sauce, but just as often I pull the meat off the carcass and use it for meals throughout the week. Two caveats: You really do need an instant-read thermometer to tell when it’s done, and I find it’s much better to salt the chicken 24 hours in advance (I use the method in Salt Fat Acid Heat), so it has enough taste. And after poaching the chicken and pulling off the meat, I often toss the carcass right back into its cooking liquid, cook it on manual for another 60 minutes, and end up with a bunch of chicken stock. — Meghan McCarron, special correspondent

Kosha mangsho: This is a traditional Bengali goat or lamb stew in a heavily spiced, yogurt gravy, and it’s intensely rich and comforting. This recipe uses a pressure cooker to save time, but on the offchance you landed on this page and don’t have an Instant Pot or the like, you can still just simmer it in a large pot. — Jaya Saxena, staff writer

Lemongrass coconut chicken: The sauce is unbelievably tasty for just a few ingredients and it comes together so quickly. The labor to flavor ratio makes it one of my go-tos when I get bored with cooking or can’t be bothered to put in much effort. It’s also great over rice or any other grain. — Brittanie Shey, Eater Houston and Eater Dallas associate editor

Basic chicken noodle soup: I make a basic chicken noodle soup in the Instant Pot probably every week in the winter: The base recipe is two chicken breasts, a carton and a half of broth, a few cups (I eyeball it) roughly chopped diced celery, carrot, and onion, and whatever spices you want. Cook everything together on high pressure for 25 mins. You can quick-release the pressure and remove the chicken breasts, and shred them — while you’re shredding, set the pot’s saute function so the broth remains boiling and add egg noodles. Once the noodles are cooked, dump the shredded chicken back in and you’re done! This is perfect because frozen chicken works just as well (and at the same cook time), and you can experiment with any leafy greens at the end (throw them in when you add the noodles) and any noodle types you want. — Erin DeJesus, lead editor, Eater.com

Pork chile verde: This recipe is very good; I found it last year when I had a truckload of tomatillos from my garden. It is a great comfort food and works well as stew or tacos. — Brenna Houck, Editor at Eater Detroit

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naisenya · 4 years ago

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Salsa Verde, Cheddar & Cashew Nut Pasta. 😋🍅🌱🌰🧀🍝 @outofafricakenya @sirimoncheese #SalsaVerde #Tomatillo #Basil #Cheddar #CashewNuts #Pasta #LazyMeals #MadeInKenya #ArtisanalGourmet #NaisenyaFoods 💯 https://www.instagram.com/p/CFKEHHwgKZo/?igshid=1g2l2j45czvoi

#salsaverde #tomatillo #basil #cheddar #cashewnuts #pasta #lazymeals #madeinkenya #artisanalgourmet #naisenyafoods

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kinfoodie · 7 years ago

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Hello!! Can I get food for Blueberry Sans who loves mexican food! I like spicy stuff the most! owo

Hey anon! Of course! I will let you know that a lot of Mexican food ISNT actually spicy and it’s mostly Tex Mex thats spicy. That said some of these recipes aren’t explicitly listed as spicy BUT if you do like them on the hotter side I recommend adding things that will make these recipes spicier - peppers, etc.

Corn Tamales w/ Tomatillo Salsa

Chicken Quesadillas

Red Chile & Pork Stew

Mango w/ Cilantro, Coconut and Chile Powder

Mexican Chicken & Potato Stew

Grilled Salsa Verde Chicken

Shredded Beef Enchiladas

Slow-Cooker Chicken Tortilla Soup

Baked Salsa Verde Chicken

Spiced Pork Tacos with Avocado Crema and Peach Salsa

Slow Cooker Chicken Quesadillas with Pico de Gallo

Mexican Chicken Pasta

Mexican Deviled Shrimp

Spicy Shredded Mexican Chicken

Mexican Chorizo Rice

Ta-Da! Hope it’s to your liking anon! If not feel free to come back and let me know and I’ll look around some more

#otherkin #fictionkin #undertalekin #blueberry sans #kin food #kin blog #ask #anon #request

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asfeedin · 5 years ago

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Turn Vegetable Greens and Herb Scraps Into Flavorful Pestos

[Photograph: Vicky Wasik]

In my old, pre-coronavirus life, I aspired not to waste food, but I’ll admit, I wasted a fair amount anyway. I may have intended to use up the rest of that ginger, or those herbs leftover from that recipe I made a few nights ago, or the bag of limes I was sure I needed for daiquiris that I ended up being too tired to actually make. I may have had noble intentions, but life often got in the way and eventually I’d have to toss my shriveled scraps in the compost.

Today is different. Almost overnight, quarantine living has forced me to become a more efficient home cook. It’s also made it easier to be efficient—I’m home and I’m cooking every meal so I have every opportunity to make the most of what I’ve bought.

As I’ve detailed before, one of the main strategies I’m leaning on at home is what I’m calling “component cooking.” I’m not really following too many fully fleshed-out recipes, but instead am building components: blanched or roasted or pickled vegetables; poached or roasted meats; cooked beans; and condiments aplenty. Then I’m mixing and matching them in as many ways as I can dream up, which keeps meals varied and interesting.

One very easy component we can all make with ingredients we probably have in our fridges are herb sauces in the style of pesto or chimichurri. They’re endlessly variable and versatile.

Fennel-frond pesto. [Photograph: Daniel Gritzer]

Here’s an example: This fennel frond “pesto” I made using the tops of four bulbs of fennel I’d bought. The bulbs themselves ended up in a rich bean stew. The fronds went back in the fridge. In my old life I would have found them there a week later, wilted and yellowing. But in this new existence I actually managed to do something with them before they went bad.

I picked the fronds and got about a quart’s worth. Then I added some garlic cloves, some lemon juice and zest, a dollop of Dijon mustard, and a number of anchovies that almost bordered on being obscene. I topped everything off with a big glug of olive oil and blended it until I had more than two cups of sauce. Was it “pesto”? No, not really, but it had that kind of vibe.

It was bright and herbaceous and salty, and it was great spooned over the fennel and bean stew I made. It also made a really good pasta sauce, and was delicious swirled into fresh ricotta cheese as a snack. It was even better as a dressing for a salad of roasted carrots, fresh parsley, and sliced red onions. I didn’t start out with a plan for how to use it, but it’s been easy to find ways. It would’ve been killer tossed with a plain bowl of beans, but I’m all out now, so I’ll have to try that with whatever herbal concoction and pot of beans I whip up next time.

For one dinner, I tossed sliced roasted carrots, parsley, and red onions with my fennel-frond pesto, then mounded them on top of a potato cake with thinly sliced roasted lamb. This wasn’t a recipe, it was just a creative way to combine components I’d whipped up. [Photograph: Daniel Gritzer]

Here are a few tips for making your own herb sauces with whatever you have on hand, whether during quarantine or any other time.

How to Invent Your Own “Pesto” Sauce

Not every green herb sauce is pesto, but you get the point. [Photograph: Vicky Wasik]

“Pesto” is in quotes here because not every herb purée is a pesto, just like not every soup is chicken noodle. But as a shorthand, it’s probably the most widely understood way to talk about puréed, oil-based herb sauces.

Be Open to “Herbal” Possibilities

[Photograph: Vicky Wasik]

When it comes to choosing herbs to turn into pesto, of course there are the obvious options like basil, parsley, and cilantro, but don’t stop there. Chives, scallions, tarragon, and mint would all be great additions, as are fennel fronds and even carrot tops.

You can lean on softer herbs more fully without worry, like parsley or basil or fennel fronds. Others may be a little too assertive to be the only vegetal component. Woodsy herbs like oregano and sage could be tasty in moderation, but they might come across too aggressively on their own. Ditto for oniony scallions and chives. It of course depends how you use it, but it’s often smart to cut very bold herbs and vegetables with more mild ones. Parsley, spinach, and even kale are all good picks for diluting a more pungent herb’s flavor.

Alternatively, you could go all in on the bolder greens, but then be sure add less of the sauce to your food, or cut it another way (see eggs and nuts below).

One more trick that might come in handy is softening and taming the raw flavor of the greens or herbs by quickly blanching them in boiling water before shocking them in ice water and then puréeing (it even works for basil). You can blanch and blend most any herb or vegetable, but it’s especially useful for tougher, fibrous ones like kale that can seem gritty when processed raw.

Go Nuts (Or Don’t)

Mortar and pestle not required. [Photograph: Vicky Wasik]

True Genovese pesto wouldn’t be pesto without pine nuts, and while you certainly don’t need nuts for a flavorful herb sauce, they’re an ingredient worth considering for their fatty richness and thickening abilities.

If you do add nuts, there’s no need to limit yourself to pine nuts. Pistachios, almonds, cashews, walnuts, pecans, and more can work well. One thing to remember is that roasted nuts tend to be drier and may not blend up quite as smoothly as plump raw ones do.

Cheese Ain’t a Bad Idea

[Photograph: Vicky Wasik]

Once again, classic Genovese pesto serves as a template and its inclusion of finely grated hard cheeses like Pecorino and Parmigiano-Reggiano is another option worth considering. Cheeses add yet more richness and fattiness, but they also add complexity and their own form of tang, thanks to their lactic acid content.

Must you add cheese? No. But you probably won’t regret it either. If you do, it’s better to stick to harder grating cheese like Parm, though you may be able to purée in a soft and spreadable cheese like chèvre with good results. Just skip the semi-soft ones like cheddar and the soft-rind ones like brie.

Don’t Sleep on Eggs

Pesto, pesto, pesto. I know, enough with the pesto. So let’s look at another Italian classic: salsa verde from the Northwestern region of Piedmont. It’s a parsley-based sauce that’s served with many things, including bollito misto, a feast of boiled meats.

There’s a lot that’s great about salsa verde, from its salty and herbal capers to briny, funky anchovies. But perhaps coolest of all is the hard-boiled egg that often gets blended in. Sure, it gives the sauce a subtle eggy quality, but it’s not obvious and I’d wager most blind tasters wouldn’t pick it out. What it really does is help thicken and emulsify the sauce for creamier results.

Punch Up the Flavor

[Photograph: Vicky Wasik]

There’s no way to list all the ingredients one might decide to add to a sauce like this, so I’ll just rattle off a bunch off the top of my head. I’m sure you can think of more.

Citrus juice and zest (in particular, lemons and limes)

Capers and caper berries

Olives

Anchovies and tuna, or even a splash of fish sauce

Spices (black pepper, coriander seed, cumin, fennel, etc.)

Garlic and other alliums like shallots

Mustard

Chili peppers (fresh, dried, pastes, or pickled)

Some fresh or roasted tomatoes or bell peppers or rehydrated dried peppers (see romesco and pesto alla Trapanese for ideas)

Ginger

Watch Out for Acid

Acid in the form of lemon juice or vinegar can brighten up a bright green oil-based sauce. I added lemon juice in the fennel frond pesto I made. Do watch out, though, because heavier doses of acidic ingredients can turn bright green vegetables a duller army-green color, and you may lose some of that vibrant, fresh green flavor too.

Speaking of Oil

Olive oil is the real star in these sauces, its grassy green flavor pairing perfectly with whatever herbs and vegetables you’re using in your sauce. But if you don’t have olive oil, a fresh neutral oil (read: don’t use that old sticky bottle you’ve been slowly drawing down for months) like canola, grape seed, or vegetable oil can all work. They won’t add much flavor of their own to the sauce, but if you add enough other flavorful ingredients, that’s just fine.

Get Creative

Sicilian Trapanese pesto has tomatoes mashed in. It’s still a type of pesto! [Photograph: Vicky Wasik]

Don’t be afraid to experiment. Have an eggplant you don’t know what to do with? Maybe roast it, scoop out the flesh, and mash that into your pureed herb sauce as well. It will be a totally different creation, but… why not?

Wondering if some green tomatillos might find a home in your sauce? Well it works in Mexico, so there’s a decent chance you’ll come up with something good.

Point is, take the time to look through your fridge and pantry, think about what you have and what it might taste like as part of your sauce. Really try to imagine the flavors and textures and how they might go together. You have better instincts than you may suspect, so take the risk. You may stumble on a genius idea.

It’s Okay to Use a Blender

I have a history of blathering on and on about the wonders of the mortar and pestle, and I believe it as much today as I always have. But I’m also a very pragmatic cook, and it’s important to remember that we’re not always trying to create the absolute best-possible thing. Often all we really need is something tasty that we can use to make our meals more pleasurable while using up ingredients that might otherwise go to waste. If using a blender is the difference between you actually doing it and just thinking about it, please plug that sucker in and blend away.

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Tags: Flavorful, Greens, Herb, Pestos, Scraps, Turn, vegetable

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we-extreme08 · 5 years ago

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Meals for the week : @extremenutritionrgv 🔆New This Week🔆 Creamy Mushroom Chicken With Penne Pasta and Bacon Green Beans Cal 438 Fat 22.7 Carb 22 Protein 35 🔆New This Week🔆 Lean Beef Gourmet Bacon Muenster Cheese Burger Wrap with Garlic Aioli Sauce, Caramelized Purple Onion and Sweet Potato Fries Cal 583 Fat 25 Carbs 24.9 Protein 61.4 🔆New This Week🔆 Creamy Mushroom Chicken With Penne Pasta and Bacon Green Beans Cal 438 Fat 22.7 Carb 22 Protein 35 🔆New This Week🔆 Lean Beef Gourmet Bacon Muenster Cheese Burger Wrap with Garlic Aioli Sauce, Caramelized Purple Onion and Sweet Potato Fries Cal 583 Fat 25 Carbs 24.9 Protein 61.4 Grilled Chicken in Tomatillo Ranch Sauce with Cilantro Rice and Steamed Veggies Cal 421 Fat 9.9 Carbs 24.3 Protein 46.7 null Lean Turkey Enchilada Casserole With Zucchini and Carrots Cal 421 Fat 23.6 Carb 19.4 Protein 34 Monterrey Chicken with Brown Rice and Corn, Roasted Zucchini and Carrots Cal 388 Fat 13.6 Carbs 22 Protein 27.3 Grilled Chicken Fajita Salad with Cilantro Ranch Dressing Cal 247 Fat 10 Carbs 11 Protein 31 Grilled Chicken Waldorf Salad over Iceberg Lettuce Cal 313 Fat 11.3 Carbs 34.1 Protein 22 null Chicken Chilli With Cheddar Cheese & Multigrain Crackers Cal 322 Fat 11.1 Carbs 37.8 Protein 18.4 Margarita Chicken With Veggies Cal 312 Fat 9.2 Carbs 9.9 Protein 47.1 Pork Verde Tostadas with Cilantro Lime Slaw and light Sour Cream Cal 301 Fat 16.3 Carbs 13 Protein 28 null Beef Philly Cheesesteak Meatballs (KETO FRIENDLY) Cal 355 Fat 18.6 Carb 1.5 Fiber 0 Sugar 1 Protein 43.1 null Loaded Chicken Salad With Crackers (KETO FRIENDLY) Cal 228 Fat 18 Carbs 6 Protein 18 ALTERNATIVES Lemon dill salmon Cal 601 Fat 42.4 Carbs 28 Protein 25 Paprika Lemon Caper Swai Fish Cal 240 Fat 6.5 Carbs 18.5 Protein 20.9 null Baked Chicken With Veggies With Brown Rice and Veggies Cal 393 Fat 15.1 Carb 26.2 Protein 39.3 Chicken in Tomatillo Ranch Sauce with Cilantro Rice and Steamed Veggies Cal 421 Fat 9.9 Carbs 24.3 Protein 46.7 null Lean Turkey Enchilada Casserole With Zucchini and Carr (at Extreme Nutrition #4) https://www.instagram.com/p/B9fNmTwB-3Q/?igshid=rek458ftst0

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abiteofnat · 7 years ago

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OUT IN THE WILD, WILD WEST LOOP...

THERE’S A LOT OF GOLD TO BE FOUND. In the form of pizza, pasta, tacos, booze, and everything good that’s bad for you. The Randolph Street area west of the highway that runs next to Chicago is becoming ~the~ place for dinner plans and Friday night dates as it’s being transformed from warehouse valley to an up-and-coming Broadway of food, which is great news for the whole city.

While I’m fairly certain not even the most extreme foodie has been able to eat at every single place in Chicago, it’s easy to find your favorites and settle into choosing from them versus really exploring a new section of the city. West Randolph has created a whole new division of restaurants and bars to float around and honestly they’re all hits; no where on this street is a flop and it’s such an aesthetically pretty area to be day or night. There’s the view of the entire skyline on one side, and then old, gorgeous brick building refurbished and repainted lining both sides of the street. Since this used to be a heavy factory/ storage area, there are still a lot of untouched lots which adds an old-Chicago vibe that O’Leary’s cow could probably fit right into, but with all the patios and twinkly lights spilling onto the sidewalks the restaurants really nailed the shabby-chic look.

Over the past eight months or so I’ve eaten my way through Randolph Street because every restaurant looks better than the last, and I can honestly say I love nothing more than dressing up a little and getting an early dinner somewhere new and cute to sit in for hours, and if I’m with my best friends or my family?!? OVER THE MOON. A good 6 p.m. dinner followed by wandering around the city in search of a night cap or a verrryyyy chocolaty dessert? PAST THE MOON AND TO JUPITER. My life philosophy is that the best moments are spent around food and loved ones, and that happiness really is that simple... which is why every weekend I go home to my family where we all love to eat out in Evanston and then get ice cream anywhere because we don’t keep treats in the house (since we all entirely lack self control) and dessert is a nightly “congrats” for getting through the day. But sometimes they want to come into the city and that’s when it’s my turn to find the top-notch noshes!

Should you need a date night idea or somewhere to bring your best friend/family for a birthday dinner, here are some golden nuggets along West Randy.

1. Formento’s

I came across Formento’s on Instagram one million times before ever making it there as they are one of the restaurants that caught onto the “cacio e pepe” pasta trend before the rest of the city did, and the boomerangs of a soft egg yolk breaking over thick, peppery noodles haunted my dreams for weeks. When my girl Luzi asked where we wanted to get dinner one night over the summer when it was a perfect, breezy evening I didn’t even hesitate to suggest Formento’s- with a beautiful and lush patio and a menu packed with drool-worthy food, and she was like “Yes, duh”, so off we went! The waiter was a quirky gal full of suggestions and more than willing to walk us through the menu which is somewhat tapas style and an “encouraged to share” type thing, which always makes me a little anxious but all my brain could think was “cacio e pepe cacio e pepe cacio e pepe” so somehow along the way we also ordered olives and a kale salad but I barely remember those. The olives were marinated and served slightly warm, and they brought us bread thick with rosemary and garlic and wowie it was good enough to be a meal on it’s own. I would love to go back and try the burrata and the lump crab toast, but this place is more of a treat-yourself night out place than a drop in for a casual $50 dinner place so I’m biding my time for an event to celebrate there!

The pasta finally arrived after we had to move inside post surprise thunderstorm, and in the glow of candles and dim, sexytime lighting I met my love. A perfect swirl of al dente bucatini tossed in a light cream & cheese sauce spotted with freshly cracked pepper, and then an egg yolk perfectly contained and sitting on top like a fucking queen was almost too much to handle. I cracked the yolk and damn, this was one of those moments I wish my eyeballs had a camera built in because I was too engrossed in it to capture it on video.

This pasta was exactly as good as I wanted it to be and how Instagram made it look, and we all know Instagram is a catfish playground and with all the fuckin gross food going viral because of it you can never quite trust it... but this was good, tried & true. I’m thinking graduation round 2 dinner might be here in the spring... hmmmm.

Oh and the wine menu is dope as well, any nice red would pair well with the spicy + flavorful appetizers and the freshness of the pasta selection.

2. De Cero (slash) Hello Tacos!

Ok so the name of this restaurant still confuses me as it used to be De Cero and then they changed it to Hello Tacos! but both show up if you Google it... I promise it’s the same place. This was sooo the shocker of my summer because I was taken against my will to get tacos with my family after a nine hour bus ride from Nashville back to Chicago, and I wanted to shower and curl up in a clean, controlled environment for like five hours before entering the world again but the parents were hungry. And they were kind enough to drive downtown to pick me up, so to turn down a nice dinner out would have just been rude and extremely stupid. So off we went in search of something tasty and my dad suggested De Cero, which we walked into and instantly fell in love with. Even though I smelled like an actual dumpster (the Megabus is not a glamorous way of transit, but I love it) I was instantly coated by the scent of fresh tortilla chips, smoky spices, and freshly sliced lime. We sat down in a cozy wooden booth under a wall of beautiful quilts and were immediately offered a drink (their flavored margaritas are DELICIOUS) and told to pick 3 (!!!) salsas from their list of options. As someone who believes in coating everything I eat in like sixteen sauces, getting to pick three salsas and receiving huge bowls of them was absolute heaven. We got the Warm Chipotle which is for sure my favorite, imagine just a heavy, garlicky red salsa that’s delightfully toasty, the Tomatillo Lime Verde, and the Pico de Gallo. Later when I came back with a friend (legitimately one week later), I changed out the Pico for the Mango Habanero and it was incredible. I hate mango with every inch of my body, but in the way they marinated and treated the salsa it looses the tropical zing and is just really moist and sweet. All of these salsas? BOMB.COM. Exceptionally flavorful, and more than enough to bring home with you after.

For dinner, my dad and I got the Grilled Mahi Mahi tacos and HOLY GUACAMOLE THEY WERE FAB. The most succulent, meaty fish fillets dripping with marinate and then topped with an asparagus compote and then doused in avocado puree, all in a corn tortilla that can barely support the weight. These tacos were some of the best fish tacos I’ve ever had, and when I went back with my friend I tested my “was it good or was I starving” test by getting the exact same thing, and loved them all over again. Go check this place out, it’s cozy and adorable and offers epic Mexican cuisine!!

3. Bar Siena

This might be my favorite spot on the street so far, but it also has the most options and isn’t too crazily priced so that could be a big factor! Bar Siena sits on a corner a little further down Randolph and is the perfect mix of upscale-bar and classy Italian, with a giant light-up tree in the middle growing up through the second floor that offers scenic seating of the skyline and the rest of Randy. With a menu bursting with wood fired pizza, pasta, antipasta, cheeses, and OF COURSE some fancy as heck cocktails, it’s really really really hard to decide what you want for dinner. Yet, because I’m me, both times I’ve been there I’ve ordered the same entree. Some highlights on the menu (a mix of mine and those I’ve dined with who eat meat) include:

- Roasted Meatballs: IF I COULD EAT THESE, I WOULD. They come in a little dish of sauces, cheese, and with garlic bread on the side. Oh hellll yes.

- Burrata: This is the best burrata I’ve ever had. On crispy toast with thick, creamy burrata and apricot jam, topped with sea salt and some crunchy nuts, it’s a 10/10 combo. Get it.

- Kale & Granny Smith Salad: It’s a good, simple salad that’s light and refreshing with so much hearty food.

- The Prosciutto-Fig Pizza: IF I WAS A PIZZA, THIS WOULD BE ME. Even without the meat the spiced pistachio, truffle honey, and cheese on top of a perfectly baked white pizza is indulgently delicious. If I ever became a stripper, my name would be Truffle Honey in honor of this pizza.

- Wild Mushroom & Garlic Pizza: Lots of mushrooms, lots of cream and cheese, very good.

- SWEET CORN RAVIOLI: THIS IS IT. THIS IS THE PASTA OF MY DREAMS. CORN RAV STUFFED WITH MORE CORN, SAUCE, TRUFFLE BUTTER, MUSHROOMS, AND GOD’S LOVE.

AND THE WINE LIST IS GREAT TOO.

Y’all don’t skimp on dessert either; Bar Siena is attached to Bombo Bar, the small coffee shop and donut seller on the side with a walk-up window. They have the famed hot chocolate and matcha topped with a coordinating donut, biscotti or cookie, whipped cream, and sprinkles and toppings out the wazoo. They are absolutely crazy but soooo delicious and the hot coco is perfect for a cold winter day when you just want to get out of the house for a small adventure!

Some other hits along this strip are Soho House, Kaiser Tiger, and Maude’s. Soho House is an ~elite~ club that’s in an ancient, elegant building tucked off on a side street that has a cafe and breakfast nook on the first floor which offers delicious coffee and perfect vibes for writing, reading, and girl’s talk on a rainy afternoon. Kaiser Tiger is a warehouse turned bar that’s open, loud, inviting, and has a unique menu of bratwurst and cheese plates. It’s great for a drink or to grab a nicer bite before heading to the United Center for a game! And Maude’s is somewhere that’s on my wish list- I am DYING to go get a drink in this blue & white dream! The outside is cute as a button and I imagine the inside is even better. I love having places I can’t wait to try out, it keeps this city so fresh!

Until next time, Happy Eating!

-Natalie

#foodblog #food #Chicago #eater #brunch #lunch #dinner #coffee #drinks #happy hour #wine #Italian #Mexican #bar food #night out #date night

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hedgeradish9-blog · 5 years ago

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Jicama-Mango Salsa with Chipotle ♥

Say hello! hello! hello! to the summer's new salsa, an alluring combination of crunchy jicama and sweet mango, all bound up with a little lime juice and chipotle and brightened with cilantro. Add a few chips? Summer's sweet spot.

Great for Meal Prep. Low Carb. Low Fat. Raw. Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. And of course? Delicious!

Skip Straight to the Recipe

Can You Judge a Salsa By Its "Cover"? Not This Salsa!

GOOD TASTE First bite, I was disappointed with this salsa but put it in the refrigerator, thinking the flavors might meld. Then while jotting down a few recipe notes (that's where ALANNA'S TIPS come from!), oops, I realized that I'd forgotten an important ingredient, chipotle. So out came the salsa and in went the chipotle. Wow, what a huge difference! Just one teaspoon adds a small touch of heat but an intoxicating measure of smokiness.

GOOD LOOKS And no doubt, I expected this salsa to be prettier in the looks department. Again: it's the chipotle. It makes all the difference, muddling the fresh colors of jicama-white and mango-orange. But still: that single teaspoon of chipotle is totally worth it taste-wise.

And besides, if my book club is any guide, Jicama-Mango Salsa isn't going to last long anyway.

Kathy: "I can't stop eating this!" Ann: "What's in this? It's great!"

And the next night, I made another batch, this time using a mini food processor in an attempt to shave off some prep time. My husband and I polished it off, just the two of us, on a pretty spring evening sitting outside. He was half-surprised to learn that "dinner" was to follow!

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

JICAMA-MANGO SALSA with CHIPOTLE

Hands-on time: 30 minutes Time to table: 30 minutes Makes 3 cups

3 cloves garlic 1 teaspoon kosher salt or sea salt 1/2 medium jalapeño, minced tiny-tiny (about 7g) 1/2 cup red onion, minced tiny-tiny (about 55g) 3 tablespoons lime juice 1 teaspoon chipotle 1 small jicama (about 12oz/340g), skin sliced off and diced very small (about 8oz/225g) 2 mangoes, diced very small (about 225g) 1 cup finely chopped cilantro Freshly ground pepper

TO CHOP & MIX BY HAND Grate the garlic on a microplane, you want to yield about 1-1/2 teaspoons. (No microplane? With the flat of a knife, smash the garlic and salt together until it forms a garlicky-salty mush.) Collect the garlic and all remaining ingredients in a bowl. Serve and savor!

TO USE A MINI FOOD PROCESSOR (saves about 5 minutes) Chop the garlic and kosher salt together in the mini food processor until very fine, you may have to scrape the sides a time or two. Roughly chop the jalapeño, add it to the processor and chop until fine. Roughly chop the red onion, add it to the processor and chop until fine. Transfer the chopped mixture to a bowl and add the remaining ingredients. Serve and savor!

MAKE-AHEAD For maximum freshness, make and eat the salsa within about 4 hours. Still, it's definitely remains fresh enough to enjoy the next day, it won't go to waste.

RESOURCES A mini food processor is a real workhorse in my kitchen, especially for small batches and chopping things that would just get lost in a bigger food processor. My Disclosure Promise

ALANNA'S TIPS & KITCHEN NOTES With a sharp knife, dice both the jicama and mango as small as you can manage. I tried doing the jicama in the food processor, nope, it just turns to mush. And besides, jicama is super-easy to dice up. WHAT IS CHIPOTLE? Chipotle are smoked poblano peppers. Buy them in small cans labeled "chipotle in adobo sauce" or something similar. Inside, you'll find pieces of chile in a brown adobo sauce. Some recipes just call for just the chile or just the adobo sauce, they're both really spicy. But I like to run the contents of a just-opened can through a mini food processor to combine the two, then it keeps in the refrigerator for a long while (my current container is a year old) to use a teaspoon or two at a time. Oh! And while there's still a bit of the combined mixture in the food processor, make a chipotle version of My Everyday Creamy Herb Salad Dressing, so so good! IS THIS SALSA SPICY? Just a little bit, though to my taste it's more smoky than spicy: and that's a good description because my heat-averse husband didn't even mention it. Real heat seekers might want to amp up both the jalapeño and chipotle. ONION Red onion is perfect for this salsa. White onion is a little harsh, a sweet onion would probably be fine. I served Jicama-Mango Salsa with Trader Joe's Longboard Tortilla Chips for my book club one night (excellent non-greasy chips with a high ratio of salsa:chip, 3 chips per SmartPoint) and alongside chicken enchiladas another. It would also be great alongside fish, tucked into tacos, draped over cream cheese for an appetizer, etc. Very handy, this!

NUTRITION INFORMATION Per Quarter Cup: 23 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 7mg Sodium; 6g Carb; 1g Fiber; 3g Sugar; 0g Protein. WEIGHT WATCHERS Old Points 0 & PointsPlus 1 & SmartPoints 1 & Freestyle 0 CALORIE COUNTERS 100-calorie serving = 1 cup (2g protein).

SHORTHAND RECIPE Jicama-Mango Salsa with Chipotle Equal parts jicama & mango diced small + garlic + salt + chipotle + jalapeno + red onion + lime juice + pepper. (Once upon a time, I kept "shorthand recipes" for my most-cooked simple recipes, more reminder than prescription, easily followed by intuitive cooks. Is this useful? Let me know!)

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MORE SUMMERY SALSA RECIPES

~ Creamy Cucumber-Tomato Salsa ~ ~ Roasted Nopalito Tomatillo Salsa ~ ~ Cauliflower Steaks with Warm Corn & Poblano Salsa ~ ~ more salsa recipes ~ from A Veggie Venture

~ Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips ~ ~ Green Chili Sauce (Salsa Verde) ~ ~ Avocado, Cucumber, Mango Salsa ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Fresh Kohlrabi Spinach "Jelly Roll" Pancake Butter-Simmered Carrots Chutney-Glazed Carrots Pied Piper Refrigerator Pickles Roasted Asparagus with Browned Butter Pasta with Shrimp, Asparagus & Sun-dried Tomato Eggplant Caviar Kalyn's Roasted Asparagus & Mushrooms Arugula Salad with Smoked Trout & Peach Preserve Dressing Pimm's Originals for a Mother-Daughter Weekend Spinach Burgers Barely Roasted Asparagus Warm Black-eyed Peas with Yogurt & Ginger Easy Coleslaw with Blue Cheese & Apple Easy Easy Radish Appetizer Afghan Eggplant & Tomato Casserole (Borani Banjan) Deep Mexico Carrot Soup with Tomatillo & Lime

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: https://www.aveggieventure.com/2019/05/jicama-mango-salsa-with-chipotle.html

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kissnovel46-blog · 5 years ago

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25 Meatless Monday Recipes

Do you do Meatless Monday? Here are 25 Meatless Monday recipes that will inspire your kitchen, including both vegetarian dinners and vegan dishes!

What is Meatless Monday?

Why eat less meat?

And now…our top 25 Meatless Monday recipes!

This vegetarian sweet potato chili recipe is all star and a family favorite! It’s a delicious healthy dinner recipe where you won’t miss the meat.

These sweet potato black bean enchiladas are delicious, crowd pleasing and one of our fan favorite best vegetarian dinner recipes! They feature tomatillo salsa verde that makes them “green” enchiladas, and they’re filled with sweet potato, black beans, and Colby Jack cheese.