Acquire great cooking skills and create delicious appetizers
A protein rich recipe made from golden brown pan fried tofu that’s coated in a simple, sweet and savory teriyaki sauce. No marinating required and it’s surprisingly so good that even meat eaters will love this vegan dish! With the rising prices of meat tofu …
Cheesy Garlic Bread Rolls filled with garlic butter, mozzarella, and parmesan, then baked until browned and brushed with a honey butter glaze. Perfect for holidays, family dinners, or serving warm with coffee the next day. Prep Time:35minutes minsCook Time:30minutes minsServings:8 rolls Ingredients For dough: Garlic Butter: Cheese filling: …
Chalupas are a classic Mexican street food snack that are crispy, savory, and fun to eat. This chalupa recipe steps away a bit from the traditional tostada-style serving, and instead fills the fluffy fried shell with ground beef, black beans, onion, cotija, and homemade salsa verde for a taco-style treat. Skip the drive-through this hearty, versatile snack is not only worth making at home, but is surprisingly easy.
Prep Time: 20mins
Cook Time: 50mins
Yields: 6
Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatillos on prepared sheet.
Roast tomatillos until softened and slightly charred, about 25 minutes. Let cool 5 minutes.
In a blender, pulse tomatillos, onion, garlic, cilantro, lime juice, and salt until smooth. Transfer to a medium bowl; set aside until ready to use.
While tomatillos roast, in a medium skillet over medium-high heat, heat oil. Cook garlic, stirring frequently, until fragrant, about 2 minutes.
Add ground beef, salt, chili powder, oregano, coriander, and cumin. Cook, breaking up meat with a spoon, until browned, 6 to 8 minutes; set aside until ready to use.
In a large bowl, combine flour, masa, baking powder, and salt. Add butter and mix with your fingertips to incorporate until small pebbles form. Slowly stir in milk until a dough begins to form. Using your hands, shape dough into a ball. Cover bowl with plastic wrap and let rest 10 minutes.
Into a medium heavy skillet, pour oil to a depth of 1″. Heat over medium heat until a deep-fry or instant-read thermometer registers 325°.
Divide dough into 6 (2.8-oz.) pieces. Roll each piece to a 5″ to 6″ circle. Dock or prick each piece with a fork to prevent air bubbles. Using tongs, lower one-half of one circle into oil. Fry until shell is firm and holds its shape, 5 to 10 seconds. Release half you’re holding with tongs into oil—it should fold into a taco shell shape. Continue to fry, turning once, until golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining dough.
Build chalupas with salsa verde, beef, beans, onion, cotija, and cilantro.
Chalupas are best eaten right away, but you can save the shells for up to 2 days in a resealable bag and reheat in a 350° oven.
Cherry Coke? Yeah. Margarita? Uh-huh. Slushie? Yes please! These Cherry Coke margarita slushies are the official frozen drink of having it all. A Cherry Coke slushie and a frozen margarita combine in this grown-up favorite to create the most refreshing drink of the summer. Prep Time:10 minsTotal Time:3 hrs 30 minsYields:2 serving(s) Ingredients Directions Step 1 Divide …
This shortcut smothered chicken with mushrooms is seasoned with lemon pepper, garlic, and paprika and cooked in a creamy sauce. Serve it over rice or mashed potatoes and garnish with parsley.
Prep Time:5 mins
Cook Time:20 min
Servings:4
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Season chicken cutlets evenly with lemon pepper, salt, pepper, and paprika.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 3 to 5 minutes per side. Chicken may not be cooked through at this point. Remove from pan and keep warm.
Add butter to drippings in the skillet and allow it to melt. Add garlic and onion and for cook 1 minute, stirring constantly. Add mushrooms and cook, stirring constantly, until lightly browned and vegetables are tender, about 4 minutes. Sprinkle over flour and cook, stirring constantly, for 1 minute.
Add broth and cook, scraping up any browned bits from the pan. Add cream and bring mixture to a boil, stirring often, until mixture begins to thicken. Return chicken to the pan and allow mixture to simmer and cook until chicken is cooked through and sauce is thick and creamy. about 5 minutes.
Serve chicken and sauce over rice or mashed potatoes and garnish with parsley.
If you only think of mint juleps when it’s Kentucky Derby season, I think that’s a crying (neighing?) shame! Not only does the classic frosty cup and minty flavor provide a cooling freshness on a hot day, but it’s also one of the best low-effort cocktails out there. It’s …
Sütlaç is a traditional Turkish rice pudding that’s creamy, comforting, and gently sweet. Often baked until lightly caramelized on top, it has a silky texture and a delicate flavor that makes it a beloved dessert, perfect served warm or chilled. Prep Time:5 minsCooking Time:30 minsServing :6 Servings …
Always looking for a way to add a bit of spice to weeknight dinners, this recipe does just that, while including plenty of protein and staying vegetarian-friendly. It’s a win-win-win! Stuffed with creamy green chili white beans and topped with melty cheese, these simple but hearty enchiladas will become a new comfort food favorite.
Prep Time:10 mins
Cooking Time:45 mins
Yields:4 serving(s)
Arrange a rack in center of oven; preheat to 350°. Grease an 11″ x 7″ casserole dish with cooking spray.
In a large skillet over medium heat, heat oil. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until just softened, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
Add beans, chiles, chili powder, cumin, and 1/4 c. water and stir until combined. Add cream cheese and stir until melted; season with salt, if needed. Let cool slightly.
On a clean work surface, lay 1 corn tortilla. Spread 1/4 c. filling in a line down the center. Top filling with 1 Tbsp. cheese. Roll up, leaving the ends open. Repeat with remaining tortillas and filling.
Spread 3/4 c. enchilada sauce on bottom of prepared dish. Arrange rolled tortillas in a row on top of sauce. Top with remaining 1 c. enchilada sauce and sprinkle with remaining 3/4 c. cheese.
Bake enchiladas until warmed through and cheese is melted, 25 to 30 minutes.
Top with jalapeños and cilantro. Serve warm.
The beans:
White beans are a broad category that includes navy, great northern, and baby lima, as well as cannellini beans. Cannellini beans is the best for their larger size and creamy texture, but if you like, you could swap in any of the others in their place. Wouldn’t recommend using black beans or red kidney beans, though their stronger flavor profiles will disrupt the creamy green chili vibes.
The enchilada sauce:
While you can’t beat the flavor of homemade enchilada sauce, best to use ready-made to make this recipe weeknight-friendly. If you can’t find it in your local grocery store, feel free to swap in jarred salsa verde; it should give you similar vibes. The chopped green chilies are non-negotiable, though they add a certain spicy sweetness that you just can’t replace.
Assembly:
Corn tortillas can be tricky to roll, since they have a tendency to crack when bent. Warm them in 15-second bursts in the microwave until they’re warm for maximum pliability, but don’t stress if they break a bit. Any craggly edges poking up through the cheese will crisp in the oven and add a lot of great flavor and texture to the dish.
If you’d like to prep ahead, the white bean filling can be cooked, cooled, and then refrigerated in an airtight container up to 2 days in advance before assembling the enchiladas. Any leftover enchiladas can also be covered and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Creamy Coconut-Lime Chickpea Skillet is a vibrant, flavor-packed dish that comes together in one pan. Tender chickpeas simmer in a rich coconut sauce brightened with fresh lime, creating a balance of creamy and zesty that feels both comforting and refreshing perfect for an easy, satisfying …
