INGREDIENTS 4 slices bacon chopped and cooked til crisp 2 boneless skinless chicken breasts 3 cups chicken broth 1/2 cup Promised Land Dairy Whole Milk 1/2 cup chopped or sliced carrots 1/2 yellow or white onion diced 2 celery stalks chopped 2 cans yellow corn drained 1 pound baby red potatoes quartered 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1/2 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon Italian seasoning fresh basil or […]
INGREDIENTS 1 1/2 pounds top sirloin, thinly sliced 3 bell peppers (any combination of red, green, yellow, or orange), thinly sliced 1 small yellow or white onion, thinly sliced 3 tablespoons oil 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne pepper juice of 1 lime 6 six or eight inch flour tortillas Toppings salsa […]
- 1 cup Horizon Organic Whole Milk
- 1 package cheesecake instant pudding
- 1 8 oz container cool whip topping
- 4 cups sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 3 cups mini marshmallows
- 1/2 cup chopped pecans or walnuts
In a large bowl combine milk and pudding mix. Mix until smooth and pudding sets up (2-3 minutes). Stir in cool whip topping until smooth.
Gently fold in all of the berries, and then the marshmallows and nuts (optional). Serve immediately, or cover and chill up to 8 hours before serving.
INGREDIENTS 1 lb/500g pork tenderloin Marinade 11 oz/330ml sweet apple cider (alcoholic aka “hard cider”) – I used Rochdale Apple Cider (Note 1) 1 bay leaf , dried (or 2 fresh) 2 tbsp honey 2 tbsp brown sugar 2 garlic cloves , minced 1/2 tsp salt Black Pepper To Cook 1 tbsp olive oil Sauce 1 1/2 tbsp butter 1 tbsp dijon mustard Salt […]
INGREDIENTS Mexican Fiesta menu plan (as pictured in post): Pork Carnitas Restaurant style salsa (doubles as taco sauce + dip) Authentic Guacamole Pickled red cabbage (Note 1) Warmed tortillas Homemade tortilla chips (see below) Grilled corn (See below) Sour Cream Chopped white onions (Note 2) Coriander/cilantro leaves (whole or chopped) Lime […]
- Pork Carnitas
- Restaurant style salsa (doubles as taco sauce + dip)
- Authentic Guacamole
- Pickled red cabbage (Note 1)
- Warmed tortillas
- Homemade tortilla chips (see below)
- Grilled corn (See below)
- Sour Cream
- Chopped white onions (Note 2)
- Coriander/cilantro leaves (whole or chopped)
- Lime wedges
- Marinated Chicken for tacos
- Lime marinated chicken
- Chicken Fajitas
- Mexican Shredded Chicken
- Beef Fajitas
- Mexican Shredded Beef
- Fish Tacos
- Pico de Gallo
- Queso Dip (stays silky when cool!)
- Mexican Corn Salad
- Avocado Corn Salad
- Mexican Grilled Corn with Chipotle Adobo Sauce
- Pig Out Salsa (Chorizo and Corn)
- Mexican Red Rice
- Refried Beans (Note 3)
- Shredded Cheeses
- Avocado Slices (instead of guac)
- Hot Sauces
- Sliced Jalapeno
- Churros (quick, and great for make ahead)
Choose one or two proteins, then sides of choice. See linked recipes for directions (except tortilla chips and grilled corn, see below).
Main Taco Filling Selection: The most convenient big batch protein is Pork Carnitas because it freezes great and only requires a quick pan fry to freshen up, and stays good for several hours (tips are in Carnitas recipe notes). The Shredded Chicken and Beef are almost as good (pork is slightly juicier) and stored similarly. The next simplest is Fish Tacos because it’s very quick to cook, then just put them in a serving dish and break into chunks with fork. If you want to use one of the chicken recipes to make ahead, use boneless thigh fillets, cook, then keep whole, cover and cool, reserve every drop of leached juice. Before serving, chop/slice, cover and microwave reheat.
Taco Fixings: I like to have at least one fresh thing to stuff in tacos (pickled cabbage is my choice in this Fiesta), + a sauce (the Restaurant Style Salsa,) + avocado in some form (guac or slices or in Pico de Gallo) + coriander/cilantro. Chopped white onion is very common in Mexico, and Tex Mex fans such as myself will almost always have sour cream and shredded cheese too!
Other Sides: Tortillas + things to stuff in tortillas usually makes for a satisfying meal in itself, but to round things out I usually provide a salad or vegetables of some form. Plain grilled corn is very on theme!
Homemade Tortillas Chips: Chop corn tortillas to desired shape, fry in oil until crisp and light golden. Transfer for paper towel, sprinkle with salt while hot.
Grilled Corn: Grill corn on BBQ over high heat until nicely charred. Brush with melted salted butter and sprinkle with chipotle powder (or chilli or cayenne, to taste)
INGREDIENTS 10 Greek pita bread (thick round flatbreads, 25cm / 10″ diameter) (Note 1) 250 g / 8 oz salami sliced , chopped 3/4 cup / 100 g sliced black olives , drained 1 large green capsicum / bell pepper , sliced 1 large red onion , chopped 15 medium mushrooms , sliced (~golf ball size) […]
INGREDIENTS Quesadillas: 6 – 8 flour tortillas (20cm/8″) 2 cups shredded Monterey Jack cheese (or other of choice) (Note 1) 3/4 cup roughly chopped coriander/cilantro 1 cup corn kernels (frozen thawed or can drained) ONE Filling of Choice, below (beef, chicken or vegetable) Quesadilla Spice Mix: 1 tsp each onion powder, dried oregano, salt 2 tsp each cumin powder, paprika […]
- 2 tbsp soy sauce (Note 1)
- 2 tbsp Chinese cooking wine (Note 2)
- 2 1/2 tsp curry powder (hot or ordinary, Note 3)
- 1/2 tsp sugar
- 1/2 tsp white pepper (black also ok)
- 100g / 3 oz dried rice vermicelli noodles (Note 4)
- 2 tbsp peanut oil , separated
- 8-10 medium raw shrimp / prawns , shelled and deveined
- 2 eggs , beaten
- 1/2 medium onion , thinly sliced (yellow, brown or white)
- 4 garlic cloves , minced
- 1 tsp ginger , freshly grated
- 1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)
- 1 cup red capsicum / bell pepper
- 2 tsp thinly sliced hot green pepper (adjust to taste, optional)
Combine the Sauce ingredients in a small bowl and mix.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked – about 2 1/2 to 3 minutes. Remove and set aside.
Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
Add capsicum and cook for 1 minute.
Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through – about 1 to 2 minutes.
INGREDIENTS 2 tbsp vegetable oil 4 garlic cloves , minced 2 tsp fresh ginger , finely grated 1/2 onion , finely chopped (brown or yellow) 400g/14oz can coconut milk (full fat) 1 cup/ 250 ml chicken broth 1/2 cup / 125 ml tomato passata (tomato puree) (Note 1) 400 g/14 oz can brown lentils , drained 250 g / 8 oz pumpkin […]