Taco Spaghetti

 

Ingredients:

• 1 pound spaghetti noodles
• 2 pounds ground beef
• ½ yellow onion, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1 packet taco seasoning
• 1 can (10 oz) diced tomatoes with green chilies
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, jalapeños, cilantro

Instructions:

1. Cook the Spaghetti:
• Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain and set aside.
2. Cook the Ground Beef:
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and bell pepper, cooking until softened, about 3-5 minutes.
• Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Season the Beef:
• Stir in the taco seasoning and diced tomatoes with green chilies (with their juice). Let the mixture simmer for about 5-7 minutes until everything is well combined and heated through. Season with salt and pepper to taste.
4. Combine with Spaghetti:
• Add the cooked spaghetti noodles to the skillet with the seasoned beef mixture. Toss to combine, making sure the noodles are evenly coated with the sauce.
5. Serve and Garnish:
• Serve the Taco Spaghetti hot, topped with your choice of shredded cheese, sour cream, jalapeños, or cilantro for added flavor and freshness.

Air fryer chicken skewers

 1 lb Chicken Thighs cut to 2” pieces

½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper
1/4 tsp tumeric
1/2 tsp kosher salt
½ tsp black pepper
1 tbsp avocado oil

Garlic Herb Butter
1 stick butter
1 tbsp freshly chopped parsley
1 tbsp honey
6 cloves minced garlic

Instructions 

• Cut chicken thigh into 2 inch pieces and place in a small bowl
• In a separate small bowl, mix together garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and black pepper. Once mixed, add to the chicken pieces along with a tablespoon of avocado oil. Mix thoroughly until combined and marinate for 20 minutes.
  
• Make butter in pot over medium heat. Add minced garlic and stir until fragrant (about 30 seconds). Add honey and freshly chopped parsley and stir to combine. Turn off the heat.
  
• Skewer the chicken pieces tightly onto bamboo skewers. Line the basket with parchment paper and lay the chicken skewers on the parchment paper. Air fry at 400F for 10 minutes. Flip the chicken skewers and air fry at 400F for another 6-8 minutes until golden brown and cooked through (165F internal temp).
  
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Mexican Pazole

 

Ingredients

• 2 lbs pork shoulder, cut into large chunks (you can substitute a mix of pork and chicken for a lighter base)
• 1 large onion, halved
• 6 garlic cloves, peeled
• 1 tablespoon black peppercorns
• 3 dried guajillo chiles, stemmed and seeded (for red pozole)
• 1 can (29 oz) white hominy, drained and rinsed
• 1 teaspoon dried oregano
• Salt, to taste
• Water, enough to cover meat and hominy (about 10 cups)

Must have Garnishes and Serving components

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Finely chopped white onion
• Fresh lime wedges
• Dried oregano for sprinkling
• Crushed chili flakes or hot sauce
• Avocado slices (optional)
• Tortilla chips or warm corn tortillas , I fried my tortilla shells 

Instructions

1. Prepare the broth: In a large heavy-bottom pot, add pork shoulder chunks, onion halves, garlic cloves, and peppercorns. Cover with water, about 10 cups, and bring to a boil. Skim off any foam or impurities that rise to the surface to keep the broth clear and clean-tasting.
2. Simmer gently: Reduce heat to low, cover partially, and allow the broth to simmer for 2 to 3 hours, until the meat is fork-tender and fragrant. This slow simmering builds the base flavors that are critical to authentic pozole.
3. Prepare the chile sauce (for red pozole):While the broth cooks, rehydrate dried guajillo chiles in hot water for about 15 minutes. Drain and blend them with a small amount of broth to create a smooth, vibrant sauce. Set aside.
4. Add hominy and chile sauce: Once the meat is tender, remove onion, garlic, and peppercorns from the broth. Stir in the rinsed hominy and chile sauce, if using. Simmer for an additional 30 minutes to meld the flavors and thicken the stew slightly.
5. Season to taste: Add salt and dried oregano, adjusting to your preference. Remove the meat, shred it with forks, and return it to the pot for a balanced presentation with hominy and broth.
6. Garnish and serve: Ladle pozole into bowls and beautifully arrange shredded cabbage, radishes, chopped onion, and avocados on the side for guests to customize their bowls. don’t forget fresh lime wedges to brighten each bite.

Other meat options include chicken thighs if you don’t eat pork ❤️