New recipes posted this week:
- 2 (15-oz. each) cans black beans, drained or about 2 cups cooked black beans (I used 2 cans of black beans)
- 1 tbsp. coconut oil
- 3 tbsp. lime juice, divided
- 1 tsp. apple cider vinegar
- 1 tsp. soy sauce (I used reduced-sodium soy sauce)
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. chili powder
- 3 cups broccoli slaw (store-bough or make your own blend with shredded broccoli, carrots and red cabbage)
- 1 tbsp. olive oil (I used extra-virgin olive oil)
- 1/2 tsp. salt
- Warmed tortillas for serving (I used corn tortillas)
- Pepitas, for garnish
- Fresh chopped cilantro, for garnish
- Place the beans, coconut oil, 1 tablespoon of lime juice, vinegar, soy sauce, cumin, salt, garlic powder, smoked paprika and chili powder in a medium-sized cast-iron pan or saucepan, stirring to combine. Simmer the bean mixture over medium-low heat for 10 to 15 minutes.
- While the beans simmer, take a mixing bowl out and add to it the broccoli slaw with the remaining two tablespoons of lime juice, olive oil, and salt, tossing to combine.
- Divide the beans evenly among the tortillas, topping it with the broccoli slaw, pepitas and cilantro. Eat right away.
This was a tasty taco ! The crunch from the slaw and pepitas were a nice contrast to the soft black beans. It was just a little dry but adding on some taco sauce (I used Taco Bell sauce) took care of that problem and added flavor !
This recipe came from The Ultimate Vegan Cookbook.
We weren’t paid in any form to promote Taco Bell or The Ultimate Vegan Cookbook.
Take care everybody !
- Jackfruit and Spice Rub
- 3 cups green jackfruit* (from a pouch), drained and rinsed (our jackfruit was pre-cooked)
- 3 cloves garlic, minced
- 1/2 tsp. paprika (we used smoked paprika)
- 1/2 tsp. granulated onion
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground chipotle pepper
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- Sea salt to taste
- Braising liquid
- 2 1/2 Tbsp. everyday olive oil (we used Colavita EVOO)
- 1 medium onion, diced (we used yellow onion)
- 1 cup vegetable stock
- 1/4 cup orange juice
- 1 lime, juiced
- 2 Tbsp. maple syrup
- 1 1/2 tsp. minced fresh oregano
- 2 bay leaves
- 1 chipotle chile in adobo sauce, minced
- Sea salt to taste
- 8 to 10 fresh corn tortillas or store-bought (we used store-bought)
- 1 1/2 avocados, pitted, peeled and sliced
- 1/2 cup finely shredded cabbage
- Tomato salsa
- 1/2 cup picked cilantro leaves
- 2 limes, cut into wedges
- For the jackfruit and spice rub: Cut the inner cores from the drained jackfruit, slicing those cores into strips (the cores won’t shred like the rest of the jackfruit, hence it getting sliced**). Place the jackfruit in a medium bowl for the next step.
- Take a small mixing bowl out and combine the garlic, paprika, granulated onion, black pepper, ground chipotle pepper, coriander, cinnamon and salt together in it. Sprinkle the spice rub all over the jackfruit, tossing to make sure all the jackfruit is coated, roughly shredding it in the process. While you’re shredding the jackfruit, throw away any seeds***. Place a lid on the medium-sized bowl and place it in the fridge for an hour or overnight so the jackfruit has time to marinate.
- For the braising liquid: Take a small Dutch oven or shallow pot out and pour the oil in, setting the Dutch oven over medium-high heat. Once the oil’s hot, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion looks golden. Now stir in the jackfruit, making sure to keep stirring for 2 to 3 minutes or until the jackfruit starts to stick. Pour the stock in, scraping the bottom. Mix in the orange juice, lime juice, maple syrup, oregano, bay leaves and chipotle. After a minute or two has passed, take a taste and season lightly with salt (the mixture will eventually reduce down and could get to be salty if you season it too much right now).
- Once the mixture is at a simmer, use a fork or potato masher to break up the jackfruit more. Turn the heat down to medium-low, put a lid on to cover and let it cook for 20 to 25 minutes or until most of the liquid has reduced down into a sauce that coats the jackfruit. During those 20 to 25 minutes, stir it frequently so the meat doesn’t end up sticking to the Dutch oven anDutch oven it helps break the jackfruit down into bite-size shreds.
- Assembling the tacos: place a portion of the jackfruit on each tortilla, topping it with avocado, cabbage, salsa and cilantro, with lime wedges on the side for squeezing over the taco.
*If you’ve never seen jackfruit before, this is what it looks like:
**Maybe it’s because our jackfruit was precooked but we didn’t come across any parts that we had to slice.
***We left the seeds in since we heard they were edible. You could do the same but you will notice a different texture when you bite into them compared to the jackfruit “meat”.
This was our first time working with jackfruit. Visually, it reminded us of pulled pork but texture-wise, it was softer than pulled pork. It was nice eating this with the creamy avocado and crunchy cabbage.
This recipe came from “The Wicked Healthy Cookbook”.
We weren’t paid in any form to promote Colavita or “The Wicked Healthy Cookbook”.
Take care everybody !
- 1 cup vegetable stock (we used Swanson’s regular vegetable stock)
- 1/2 tsp. hickory liquid smoke
- 1 cup textured vegetable protein (TVP)
- 1 Tbsp. canola oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1 Tbsp. water
- 2 Tbsp. Taco Seasoning Mix (recipe follows)
- 12 taco shells or corn tortillas (we used corn tortillas)
- 1/2 medium tomato, chopped
- Taco sauce of your choice
- Pour the stock and liquid smoke into a small pot, stirring to combine. Once it’s at a boil, take the pot off the heat, mix in the TVP and let the mixture sit for 5 minutes.
- Take a medium-sized saucepan out and pour the oil into it, setting the saucepan over medium-high heat. Once the oil’s hot, add the onion in and stir it around for one minute. Now add in the bell peppers, continuing to stir for another minute.
- Mix in the rehydrated tvp, the Taco Seasoning Mix and the water, stirring until all the water’s been absorbed and the seasoning has been distributed throughout.
- Lightly toast the taco shells or soften the corn tortillas in a microwave for 30 seconds, filling them with the TVP mixture and topping them with tomato, taco sauce and whatever else you like.
Taco Seasoning Mix
- 3 Tbsp. chili powder (we were out of regular chili powder so we used Hot Mexican-style chili powder)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. cayenne pepper or red pepper flakes (we used cayenne pepper)
- 2 tsp. paprika (we used smoked paprika)
- 2 Tbsp. ground cumin
- 1 tsp. sea salt
- 1/2 tsp. pepper (we used freshly ground black pepper)
- Mix all of the ingredients together in a small bowl. Store any leftover seasoning in an airtight container. Yields 1/3 cup.
To be honest, when we tried a bite of the TVP mixture all on its own, it didn’t remind us of taco meat which confused us. It smelled great while it was cooking and we knew the Taco Seasoning Mix tasted great but the TVP was just okay tasting on its own. We couldn’t understand what the point of the bell peppers were other than maybe it just being a way to get more veggies in for the day. Once the TVP mixture was in the tortilla though and the toppings were put on, it was a pretty good taco !
This recipe came from “Quick and Easy Vegan Comfort Food”.
We weren’t paid in any form to promote Swanson or “Quick and Easy Vegan Comfort Food”.
Take care everybody !
- Cooking spray
- 1 (4- to 5-lb.) boneless pork shoulder roast (Boston Butt), trimmed
- 1 (18-oz.) bottle barbecue sauce (we used Jack Daniel’s Hickory Barbecue Sauce)
- 1 (12-oz.) can cola soft drink (we used Caffeine Free Coca-Cola)
- 10 to 12 (8-inch) flour tortillas, warmed
- Toppings: chopped tomatoes, sliced jalapeños, shredded Cheddar cheese (we used sharp Cheddar cheese), chopped fresh cilantro (we also used sliced radishes)
- Take a 6-quart slow cooker out and lightly grease the inside of it using the cooking spray. Put the pork in the bottom of the slow cooker, pouring the barbecue sauce and cola in afterwards. Put a lid on the slow cooker, letting the pork cook on LOW heat for 8 to 10 hours or until the meat shreds easily with a fork.
- Take the pork out of the slow cooker and transfer it to a cutting board. Shred the meat using two forks, throwing away any chunks of fat. Skim any fat from the sauce before adding the shredded pork back in.
- Spoon the pork into the tortillas, adding on your choice of toppings afterwards.
We recommend actually fixing this a day or two before you plan on it actually being eaten ‘cause while the flavors aren’t bad on the first day per se, it tastes a lot better after it’s sat in the fridge for a day or two. You get a nice sweetness from the sauce (not like candy sweet though) and the meat is really tender. If you choose to add the toppings then the radish will give a nice crunch, the jalapeños bring heat and crunch, cilantro and tomato bring a nice freshness, and what doesn’t cheese make better?
This recipe came from Southern Living.
We weren’t paid in any form to mention/promote Jack Daniel’s, Coca-Cola or Southern Living.
Take care everybody !
- 2 cups coarsely chopped tomatoes
- 3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
- ¾ cup 50% less sodium beef broth
- ½ cup chopped onion
- 1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
- 2 Tbsp. tomato paste
- 2 tsp. ground cumin
- 2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
- 8 to 12 (6- to 8-inch each) flour tortillas
- For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)
- Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
- Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
- Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !
*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.
We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !
This recipe came from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.
Take care everybody !
- 2 pounds boneless, skinless chicken thighs, trimmed
- Salt and pepper (we used kosher salt and freshly ground black pepper)
- 2 tablespoons vegetable oil
- 1 onion, halved and sliced thin
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- ½ cup chicken broth (we used reduced-sodium chicken broth)
- 2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
- ½ teaspoon brown sugar (we used light brown sugar)
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 12 (6-inch) corn tortillas, warmed
- 1 avocado, halved, pitted, and cut into ½-inch pieces
- 2 ounces Cotija cheese, crumbled (½ cup)
- 6 scallions, minced
- Minced fresh cilantro
- Lime wedges
- For the chicken: Pat the chicken dry with paper towels before seasoning it with salt and pepper. Pour 1 tablespoon of the oil into a large Dutch oven, setting the heat to medium-high. Once the oil’s hot, add half* of the chicken in so it can get browned, letting it cook for 3 to 4 minutes per side. Place the browned chicken on a plate and repeat the cooking process with the other half of the chicken, adding the second batch of browned chicken to the plate as well.
- Turn the heat down to medium, pouring the last tablespoon of oil into the Dutch oven afterwards. Once the oil’s hot, toss the onion in, stirring it around frequently for 5 minutes or until the onion’s browned. Add the garlic, cumin and cinnamon into the Dutch oven, stirring constantly for 1 minute or until the mixture is fragrant. Add in the tomatoes and their juice, broth, chipotle and adobo sauce, and the sugar, stirring to combine and waiting for it to come to a boil afterwards. Once boiling, scrape up any browned bits from the bottom before moving onto the next step.
- Put the chicken back in the Dutch oven, turning the heat down to medium-low afterwards. Put the lid on the Dutch oven and let it simmer for 15 to 20 minutes or until the chicken registers 195 degrees, flipping the chicken after the first 5 minutes. Once the chicken’s fully cooked, take it out and place it on a cutting board.
- Transfer the remaining mixture from the Dutch oven into a blender and process it for 15 to 30 seconds or until smooth (we used the puree option on our blender to get the mixture smooth). Pour the smooth sauce back into the Dutch oven. Once the chicken’s cooled down enough for you to handle, shred it into bite-size pieces, returning it to the Dutch oven afterwards. Turn the heat up to medium and stir frequently for 10 minutes or until the sauce looks like it’s thickened and is clinging to the chicken**. Stir in the lime zest and juice at this point, seasoning with salt and pepper to taste afterwards.
- For the tacos: Spoon the chicken down the center of each tortilla, serving with the avocado, Cotija, scallions and cilantro as toppings and serving lime wedges on the side.
*We had to do more than just 2 batches in order for the chicken to get browned rather than steamed. We also added more oil into the Dutch oven for the other batches when the bottom seemed to be void of oil.
**Because of the blender, our sauce was already thicker and was coating the chicken so we only cooked the sauce and chicken until they were both heated through.
You’ll be coming back for seconds when you try this taco ! The sauce initially was nothing to write home about but once we added enough salt to it, we really tasted the smokiness from the chipotle and some of the other components in the sauce. It tasted so good that we started trying to think of ways to use that sauce in other dishes, we loved it that much ! All the components together work so harmoniously in this taco. You get that spice from the sauce, the creamy avocado, the funky (in a good way) flavor of the Cotija cheese, the freshness from the green onion and cilantro and a sharpness from the green onion all in this taco. We’d be happy to make this again and hopefully you will too !
We got this recipe from Cook’s Illustrated.
We weren’t paid in any form to promote Cook’s Illustrated.
Take care everybody !