Pork tacos

 Ingredients

• 1 medium ancho chili pepper (de-seeded and stems removed)
• 2 medium guajillo chili peppers (de-seeded and stems removed)
• 2 chipotle peppers in adobo sauce (they come in little cans)
• 3 cups diced fresh pineapple
• 6 cloves garlic, minced
• 1 medium yellow onion, diced
• 1/2 cup freshly squeezed orange juice
• 1/2 cup canned pineapple juice
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon Kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper
• 4 to 5 pounds boneless pork shoulder (excess fat trimmed and cut into 2 inch chunks)

Taco Assembly

• Corn tortillas (enough for about 10 people) I used mini taco shells 
• Finely chopped cilantro for garnish
• Diced white onions for garnish
• Diced fresh pineapple for garnish is optional 
• Lime wedges for serving optional 

Instructions

• Bring 3 cups of water to a boil. Add the ancho chile and guajillo chili peppers, and bring down to a simmer. Simmer for 10 minutes, until softened and rehydrated. Remove the chiles from the water and set aside.
  
• To a food processor or blender, add the the softened and rehydrated chili peppers, 1 cup of the diced pineapple, chipotles in adobo sauce, garlic, onion, orange juice, and pineapple juice. Process until you get a smooth marinade. Then, add dried oregano, cumin, paprika, salt, and pepper and pulse a few more times to combine. Taste and adjust the seasoning if needed.
  
• Poke the pork all over with a fork to allow the flavor to penetrate better.
  
• Slow cook: Into a large slow cooker, add the pork, the marinade, and the remaining 2 cups of diced pineapples. Mix to combine. Cook on HIGH for 4 hours or LOW for 8 hours. 20 minutes before it’s done, transfer the meat to a large plate and shred with a fork. Return the meat to the slow cooker to finish cooking, until the cooking time is up.
  
• Assemble the tacos: Serve the meat on warmed up tortillas, and top with cilantro, diced onions, diced pineapples. Serve with lime wedges. Enjoy!

Chicken tacos w/ chipotle Aioli

 

Chicken tacos with chipotle Aioli 

Ingredients

• corn tortillas
• 2 chicken breasts
• 1 tbsp avocado oil
• cilantro
• pico de Gallo, see notes below for recipe link
• sour cream

chicken seasoning

• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• pepper

chipotle aioli

• 1 tbsp apple cider vinegar
• 3/4 tsp chipotle seasoning *see recipe below *
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp oregano
• 1/8 tsp garlic powder
• 1/2 c mayo
• 1 tbsp dijon mustard
• 1 tbsp lime juice

easy guacamole

• 2 avocados
• 1 tbsp lime juice
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1 tbsp cilantro
• Mix together and chill
• Instructions

1. Preheat oven to 400
2. Season the chicken breasts with the "chicken seasoning"
3. Heat a skillet to medium heat with 1 tbsp avocado oil
4. Sear the chicken breasts in the skillet for 3 minutes on each side
5. Cover with foil and place the skillet in the oven for 25 minutes
6. Prep the guacamole , pico de Gallo and chipotle aioli
7. Remove chicken from the oven, let it rest 10 minutes before cutting
8. Heat a skillet over high heat, place a few corn tortillas on the skillet, once dark spots start to show, flip it and cook the same way
9. Transfer the tortillas to a hand towel, fold one side over the corn tortillas and let them steam for 5 minutes to re-soften
10. Put together the tacos
11. 2 tortillas stacked > spread the guacamole > chicken > pico de Gallo > sour cream > chipotle aioli > cilantro

Pico di gallo

Ingredients

• 5 roma tomatoes, diced
• 1 jalapeño, diced
• 1/4 lemon (not an entire half), juiced
• 1/2 lime, juiced
• cilantro, handful, chopped
• 1/2 small red onion, diced
• 1/2 tsp salt
• Instructions

1. Wash all the produce
2. Grab a large bowl
3. After dicing everything up, toss it in the bowl as you go
4. Drizzle on the lemon and lime juice
5. Add the salt, toss it around
6. Chill in the fridge for an hour, for best flavor or can be served right away
7. Taste it, add more salt if it needs it
8. Serve!

Chipotle seasoning recipe 

Ingredients

• 1 Tablespoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground chipotle chiles
• 1/4 teaspoon ground cayenne pepper optional for added heat

Instructions

• Mix all ingredients for the chipotle seasoning in a bowl, using a fork to break apart any clumps.
  
• Use immediately, or transfer to an airtight jar or container 

Meatballs and Rigatoni

 1 onions, chopped

3 cloves of garlic, chopped

1 1/2 Tb melted fat or oil

1 15 oz can of tomatoes, undrained 

2 cans of tomato paste

1/2 c of brown sugar

1 tbsp. oregano

1 tsp. pepper

1 1/2 lb. ground beef

3/4 cup dry bread crumbs

1/4 c. Parmesan cheese, grated

4 cups water

1 tablespoon parsley

1 bag of rigatoni

Cook onions and garlic in oil or fat until soft. Stir in tomatoes and tomato paste, brown sugar, salt, oregano, pepper (simmer for 1 hour covered). To make the meatballs Mix together remaining ingredients except pasta . Shape into meat balls. Bake 400 degree oven for 20 minutes. Drain off fat. Add to sauce, simmer uncovered for 30 minutes. Cook pasta in boiling water salted (per instructions fill pot halfway with water plus 2 tablespoons salt per pound of pasta and cook pasta until tender 6 to 8 minutes. Drain. Serve with sauce. I like to mix it together 🥰

Meatloaf for meal prep

 Meatloaf recipe 

2 eggs

2/3 cup milk

3 slices bread

1/2 cup chopped onion

4 oz. shredded cheese

1 tsp. salt

1/4 tsp. black pepper

1 1/2 lb. lean ground beef

TOPPING:

1/2 cup tomato sauce

1/2 cup brown sugar

1 tsp. mustard

Beat eggs. Add milk and bread and let stand until bread absorbs liquid. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.

Bake at 350°F for 45 minutes. Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf last  10 to 15 minutes of cooking time for meatloaf . Let it cool for 40 minutes 

Slice it and place it in your meal prep bowls with your favorite side or vegetables 🥦. I just happened to have leftover pasta. I love to use my leftovers. I don’t like to throw away food.

Air Fryer Salmon

 

Ingredients

1 tablespoon paprika 

2 (6-ounces each) salmon fillets, thawed

1 1/2 tablespoons butter, melted

2 cloves garlic, minced

1 tablespoon lemon juice

2 teaspoons brown sugar

2 teaspoons chopped fresh parsley

1/2 teaspoon dried Italian Seasoning

salt and fresh ground pepper, to taste

Instructions 

• Melt the butter and whisk in paprika,minced garlic, lemon juice, brown sugar, parsley, and Italian seasoning.
  
• Brush salmon fillets with butter mixture.
• Season salmon with salt and pepper.
  
• Transfer fillets to the air fryer basket.
• Set Air Fryer at 400˚F and cook salmon for 10 to 12 minutes, or to your desired doneness. Salmon is cooked when internal temperature registers at 145˚F.
• Remove from Air Fryer and serve.

Avocado toast w/egg and tomato

 Ingredients

• 3/4 avocado pit and skin removed
• ¼ teaspoon ground cumin
• 1/8 teaspoon salt
• 2 slices whole wheat bread toasted . Or rye.. no seeds
• 2 tomatoes cored and sliced
• 1 teaspoon ghee
• 2 eggs
• dash of everything but the bagel
• hot sauce if desired 
• Top with everything but the bagel seasoning 

Instructions

• In a small bowl, smash the avocado with the back of a fork until fairly smooth. Stir in the cumin and salt.
• Divide the avocado mixture between the 2 slices of toast and spread evenly. Top with the tomato slices.
• Heat the ghee in a small nonstick skillet set over medium-high heat. Crack the eggs into the skillet, taking care not to break the yolks.
• Cook until the whites of the eggs are set, but the yolks are still runny.
• Place one fried egg on top of each piece of toast. Sprinkle the dash of everything but the bagel over top. Serve with hot sauce, if desired.

Jamaican jerk seasoning

 

Ingredients

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon scotch bonnet pepper powder or cayenne pepper
• 2 teaspoons brown sugar
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoon allspice
• 1 teaspoon dried thyme
• 1 teaspoon ground nutmeg

Instructions

• Combine all of the spices in a small bowl or mason jar.
• Keep stored in an airtight container in the pantry for up to 6 months.

Notes

• To create a marinade with the jerk seasoning, combine 4 tablespoons jerk seasoning with 2 tablespoons lime juice, 2 tablespoons olive oil and 2 tablespoons soy sauce. Toss 2 pounds of chicken (or the protein of your choice) in the marinade. Marinate for at least 30 minutes, or up to 8 hours.
• To alter the spice level of the seasoning mix, either add more or less scotch bonnet pepper powder or cayenne pepper. If you're sensitive to spice, I'd recommend starting off with only ½ tablespoon of the pepper powder.

Pinto beans w/ rice and Sausage

 Ingredients

• 1 onion, diced
• 6 slices bacon, chopped
• 1 lb. bag Pinto Beans
• 3 tablespoons of pinto bean seasoning ( per 1 pound of beans) see recipe in notes
• 8 cups water
• 1 lb. smoked sausage, sliced
• Optional: diced jalapeno, chopped cilantro
• 2 cups rice
• 4 cups water

Instructions

1. Fry onion and bacon in skillet.
2. Rinse beans.
3. Add beans, seasonings, onion and bacon with the grease, and water to the Crock Pot.
4. Cook on low for 6-8 hours.
5. 30 minutes before serving add sliced sausage and optional diced hot pepper.
6. Stir in cilantro just before serving if desired.
7. While beans are cooking prepare rice on stove top according to package directions.
8. Serve pinto beans over rice.

You can also cook the beans on the stovetop, soak beans in cold water for one hour in the fridge. And cook for two hours or until tender. Use all of the same ingredients. Stir frequently to prevent sticking.

Notes

http://recipemamalinda.blogspot.com/2022/01/pinto-bean-seasoning.html?m=1

Pinto bean seasoning

 

 

Ingredients

1. 4 tsp table salt
2. 2 Tbsp cumin
3. 1 tsp granulated white sugar
4. 1 Tbsp paprika
5. 1 Tbsp chili powder
6. 1 Tbsp onion powder
7. 1 Tbsp garlic powder
   
   
   Mix all seasonings together and store in a jar with a lid.

Garlic bread

 

Ingredients

• 1 large loaf of French bread, bakery-style (unsliced)
• 1/2 cup salted butter, softened to room temperature (If using unsalted butter add about 1/4 teaspoon salt, or more to taste) or other vegan butter substitute
• 3 cloves fresh garlic, crushed and pressed (substitute 1 1/2 teaspoons garlic powder, if desired)
• 1 1/2 teaspoon dried parsley or fresh chopped parsley, if desired

Instructions

• Preheat your oven to 400 degrees Fahrenheit.
• Slice the French bread into 3/4-inch slices.
• In a small bowl, combine the butter, garlic and parsley until the mixture is smooth and well combined.
• Spread a generous amount of the butter mixture onto one side each of the slices of French bread and place them back into the shape of the loaf (this will ensure there is some of the butter mixture between the slices). 
• Wrap the loaf tightly in aluminum foil and bake on a baking sheet for 20-25 minutes, or until the crust is crispy and the butter has melted and soaked into the bread.
• Serve immediately with your favourite Italian dish.

Apple cobbler pie

 

Ingredients

For the crust:

• 3 ¾ cups (470 grams) all-purpose flour 
• 1 ½ tbsp sugar 
• 1 ½ tsp table salt 
• 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold 
• ¾ cup very cold water 

For the apple filling:

• 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups) or sliced thin 
• Squeeze of lemon juice 
• ⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are) 
• 3 tbsp cornstarch 
• 1 rounded tsp ground cinnamon 
• ¼ tsp ground nutmeg 
• ¼ tsp ground allspice 
• ⅛ tsp table salt 

To finish:

• 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water 

• Instructions

  1. To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
  2. Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 20 minutes before using. I make the crust first and let it chill while I cut the apples and mix everything together.
  3. To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
  4. To assemble the cobbler pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover.
  5. Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).
  6. Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
  7. Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me).
  8. Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below). For this apple slab pie, you're really going to want to allow it to cool almost completely before serving. And this is going to be difficult because your entire house is going to smell delicious but try to wait. Attempting to serve this pie when it's still hot will result in a sloppy mess on your plate.

     Also to note, this pie is best served on the day you make it but if you're in a pinch, it can also be made in full one day in advance. Make the pie as instructed, leaving it in the baking sheet, covered with foil, at room temperature or in a cool room (we kept it in the chilly garage), then reheat it at 300° F until warmed through (about 20 minutes). You can crank the broiler on in the last couple of minutes to crisp up the top crust if you wish - just watch it carefully to avoid burning that beautiful buttery crust.