Kosher salt and freshly ground black pepper 2 cloves garlic, pressed
1 lb. lean ground turkey or chicken
1 tbsp. chili powder
1/4 tsp. ground cinnamon
1 (8-ounce) can tomato sauce
1/4 c. sweet relish
2 tsp. Worcestershire sauce
1/2 c. thinly sliced red onion
6 thick slices toast or split burger buns
Heat oil in a large skillet over medium heat. Add yellow onion, bell pepper, and carrot. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add turkey and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add chili powder and cinnamon. Cook, stirring occasionally, 1 minute. Add tomato sauce and relish. Simmer until beginning to thicken, 2 to 4 minutes. Stir in Worcestershire and 1 tablespoon vinegar.
Toss together cucumbers, red onion, and remaining tablespoon vinegar in a bowl. Season with salt. Let sit, tossing occasionally, 4 to 6 minutes. Spoon meat mixture on top of toast and top with pickles.
This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!
Burrito Seasoning – Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
Cook chicken – Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
Finish Filling – Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes – will thicken.
Gently warm tortillas in microwave (makes them pliable), lay on work surface.
Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
Freezer friendly! Note 4 for directions.
Chicken breast – slice in half horizontally to make 2 thin steaks out of each breast. I do this so there’s more surface area to coat in the spice mix!
Refried beans – secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.Any beans will actually work just fine, just a different colour!
Rice – you’ll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
Storage – Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven – 15 minutes at 180C/350F wrapped in foil. Frozen – thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F
This recipe was found at recipetineats.com, we just simply shared it! We don’t own the photos or recipe, just took out all the fluff!
Heat a cast-iron skillet over medium-high heat until the pan is hot, then lower to a medium. Add oil to the pan, and arrange tofu on the pan. Let the tofu sit undisturbed for 3-4 minutes, they should self-release and have a golden brown skin. Flip to the other side, again let it sit for another 3-4 minutes. Remove the tofu from the pan and set aside.
If you have about 1 tablespoon of oil remaining on the pan, no need to add oil, otherwise, add a bit of oil. Sauté garlic until fragrant, about 1 minute.
Add vegetables and red pepper flakes. Cook for about 2-3 minutes, or until vegetables start to soften a little.
Season with mushroom sauce, soy sauce, Shaoxing wine, ground pepper, and sugar. Once the sauce bubbles, return fried tofu to the pan and gently toss to coat.
Turn off heat, add sliced scallions, and serve with steamed white rice.
This condensed recipe was found first at vforveggy.com. We do not own the recipe or photos, but am thankful for letting us share!
Preheat your oven’s broiler. Line a baking sheet with aluminum foil.
Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.
This recipe was found at allrecipes.com. They took the photos and created the recipe. We just shared it!