Do you need an easy, delicious idea for meatless Monday? I've got a perfect solution for you! I'm a big fan of mushrooms in just about anything. Mushrooms are a great replacement for meat if you are trying to make some healthier choices or just trying to be more budget friendly. I will often add diced mushrooms to ground beef when making tacos or lasagna - the textures are very similar and when mixed with spices, sauces, etc, they blend really well together. Last week, BBQ mushroom tacos were created in an effort to use the mushrooms in my refrigerator that were looking a little sad. You could absolutely add ground beef or shredded chicken to this dish if you have some. These quick little street tacos were a hit at my house! BBQ Mushrooms Tacos (makes 6 street tacos) 2 cups sliced mushrooms 1 cup black beans - drained and rinsed 1/3 cup BBQ sauce of your choice 2 tsp olive oil 1/2 tsp salt 1/4 tsp pepper 1/4 tsp smoked paprika Pinch of cayenne pepper Slaw Topping: 2 cups shredded slaw mix - you could use traditional cole slaw mix, broccoli slaw mix, or make your own combination. I love cabbage, carrots, and broccoli together. Dressing: 1/3 cup mayo 2 tsp white vinegar 2 tbsp sugar 1 tsp spicy brown mustard 6 corn tortillas (street taco size) for serving For topping: queso fresco crumbles, fresh cilantro, pickled onions or jalapenos, lime wedges 1. Wipe the mushrooms with a paper towel and slice. Drain and rinse the black beans. 2. Heat a large skillet over medium heat and add 2 tsp of olive oil. Add the mushrooms and saute until starting to soften (3-5 minutes). 3. Lower the heat and add the black beans. Add BBQ sauce and stir to coat the mushrooms and beans well. Season with salt, pepper, smoked paprika, and a pinch of cayenne pepper. Lower the heat to a simmer. Let the mixture cook until heated through. 4. While the mushrooms and beans are cooking, prepare the slaw. 5. Wash, peel, and shred vegetables if using fresh. If using bagged, pre-cut slaw, wash and drain well. Add to a medium mixing bowl. 6. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, and spicy mustard. 7. Pour the dressing over the slaw and mix to coat well. 8. In a small skillet over medium heat, warm the corn tortillas. 9. Once the mushroom mixture is heated through, divide amongst the 6 corn tortillas. 10. Top each taco with slaw. Garnish with queso fresco crumbles, fresh cilantro, and pickled onions or jalapenos. Serve with a squeeze of fresh lime juice.
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Good morning, friends! Sundays in my house are usually for cooking all of the things. This Sunday is no exception, I have a quick breakfast frittata in the oven as we speak. If you have not had a frittata before, may I highly recommend it? They're a great way to use up leftover produce in your refrigerator and they also look pretty fancy so they are a great addition to any brunch or party you may be hosting. Let's get started.... Breakfast Frittata 8 eggs 2-3 garlic cloves - minced 1 tbsp olive oil 1 tsp salt 1/2 tsp black pepper 1/2 tsp paprika Pinch of cayenne pepper 1 cup chopped spinach 1/2 cup chopped mushrooms 1/4 cup bacon bits 3 tbsp green onions - diced 1/2 cup shredded cheddar cheese 1 cup vegetables of your choice - This is a great spot for leftover items. Roasted broccoli is one of my favorite additions to this. This time, I used 1 cup of leftover quesadilla vegetables (peppers, onions, black beans, and corn that had been cooked down previously). For garnish: chopped cilantro, sour cream, diced green onions 1. Pre-heat your oven to 350 degrees. 2. In a medium, oven-safe, 2"-4" deep skillet, heat 1 tbsp of olive oil and saute chopped mushrooms with garlic. If you are using fresh vegetables for your 1 cup of veggies, add them in as well. Cook until vegetables have started to soften. 3. Add chopped spinach and saute for 2-3 minutes until the spinach has wilted. Season with salt and pepper. If using leftover vegetables, add them to the spinach/mushroom mixture once the spinach is wilted. 4. In a separate mixing bowl, crack the eggs. Whisk together with salt, pepper, paprika, and a pinch of cayenne pepper. 5. Fold in shredded cheese, green onions, and bacon pieces. 6. Pour the egg mixture over the vegetables making sure ingredients are evenly distributed. 7. Place in the oven and bake for 20-30 minutes until eggs are set and the edges have begun to brown. 8. Allow frittata to rest out of the oven for 10 minutes before serving. Cut into wedges and serve with sour cream, fresh cilantro, and chopped green onions. Yum! Three years ago my advanced culinary students prepared a spectacular brunch for our culinary competition. Not only did they take first place at competition but they also created one of my favorite menus ever. Take a trip down memory lane here. I thought about that group of students the other day and how much fun we had that semester. Our award wining "breakfast brunch stack" inspired my latest dinner plans. I'm not usually a huge fan of sweet potatoes but this creation sure did change my mind... Sweet Potato Waffle 1/2 cup shredded sweet potato (approx. 1 large) 2 tbsp diced green onion 1/4 cup shredded cheddar cheese 1 slice of bacon - crispy and crumbled 1 egg 1/4 tsp salt 1/4 tsp garlic powder 1/8 tsp pepper 1/8 tsp red pepper flakes For serving: 2-3 bacon slices, 1 egg (fried or scrambled as desired), spring greens 1. Wash, peel, and shred a large sweet potato. Place in a dry dish towel and squeeze out excess water. Place in a medium mixing bowl. 2. Preheat and grease a waffle iron (I have a large, deep waffle iron so this will make 1 large waffle, if your waffle iron is smaller this will make 2 thin waffles). 3. Mix sweet potato with green onions, cheese, bacon, and the egg. Add in spices and stir to form a dough texture. 4. When your waffle iron is pre-heated, place the dough in evenly. Close the waffle iron and cook until the waffle is golden, crispy, and cooked through. 5. While your waffle is cooking, prepare your toppings. 6. When your waffle is finished, remove from the waffle iron and slice in half diagonally. Place bacon slices and spring greens on top. You can also top with avocado and/or tomato slices. 7. Place a fried egg on top of the spring greens. Cut into the fried egg and allow the yolk to run over the waffle when eating. This dish is also delicious when served with salsa. Enjoy! Hi friends! While cruising the aisles of Aldi awhile back I purchased some of their flatbread crusts and was pleasantly surprised. They're fresh, delicious, and reasonably priced. In preparation for some quarantine cooking, I picked up a few more to create my favorite BBQ chicken pizzas. This recipe can easily be adjusted to fit your preference or items you have on hand. It's easy, it's quick, but more importantly, its delicious! Check it out below.
BBQ Chicken Flatbread 2 flatbread crusts (I used the large rectangle ones from Aldi) 1 tbsp olive oil Garlic powder, smoked paprika to taste 1/2 cup BBQ sauce of your choice 1/4 cup BBQ sauce (for coating chicken) 1 cup fully cooked, diced chicken (I like to to use leftover or rotisserie chicken for this) 1/4 cup bacon crumbles 1-2 cups shredded cheddar cheese (depending on size of flatbread/amount of cheese desired) 1/4 cup thinly sliced red onion Fresh cilantro, pickled red onion (recipe below), feta cheese crumbles for garnishing 1. Preheat your oven to 350 degrees. Place your flatbreads on a baking sheet and lightly brush the top with olive oil. Season with garlic powder and smoked paprika. 2. Pre-bake the flatbreads for 10 minutes until they are just slightly browned. 3. Remove the flatbreads from the oven and brush with BBQ sauce. 4. In a separate bowl, toss fully cooked chicken in 1/4 cup of BBQ sauce until coated. Place chicken on flatbread. 5. Sprinkle bacon pieces and red onion slices evenly over chicken. 6. Top the entire flatbread with shredded cheddar cheese. 7. Place flatbreads in the oven and bake for 10-15 minutes until cheese is melted and crust edges are golden brown. 8. Remove flatbreads from the oven and garnish with fresh cilantro, feta cheese crumbles and pickled red onions if desired. Quick pickled red onions: 1 red onion - thinly sliced 3/4 cup white vinegar 1/4 cup water 1 tbsp sugar 1 pinch of salt Mix vinegar, water, sugar, and salt together in a medium bowl. Place sliced onions in and stir to coat evenly. Allow onions to sit in pickling liquid at least an hour before serving. These are delicious on salads, pizzas, and tacos! Midway through a quarantine seems like a perfect time to start dropping new blog posts on you guys. Hope everyone is staying safe out there. I have been cooking my way through quarantine and there's no end in sight. Last week as a solution to my excess sweet potato problem, I created some quick, easy quesadillas. No, really, so quick and so easy. Check it out below.
2-3 sweet potatoes (washed, peeled, and cubed) 1 tbsp olive oil 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp garlic powder salt and pepper to taste 1 cup black beans - drained and rinsed 1 cup chopped spinach leaves 1/2 cup queso fresco 2 large flour tortillas Limes, cilantro, salsa, and sour cream for serving 1. Wash, peel, and cube sweet potatoes. Toss sweet potatoes in olive oil, cumin, paprika, garlic powder, and salt/pepper. Place on a baking pan lined with parchment paper and roast at 425 degrees for 15-20 minutes until tender. Once softened, mash sweet potatoes. 2. Spread mashed sweet potatoes on half of 2 large flour tortillas. 3. Top the sweet potatoes with black beans. I added a little taco seasoning to the black beans as well but they are delicious without it too. 4. Place chopped spinach and queso fresco on top of the black beans. 5. Fold the tortilla in half and cook over medium-high heat in a large skillet until golden brown and crispy. 6. Cut each tortilla into 4 wedges and serve with limes, cilantro, salsa, and sour cream. Yum! |
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