Archive for September, 2016

Cheesy Taco Shells

Ingredients ¼ cup reduced fat finely shredded cheddar cheese for each shell Directions Heat oven to 400 degrees and line a cookie sheet with parchment paper. Draw 6-inch circles on the parchment (can use a small appetizer plate to trace if desired). Sprinkle 1/4 cup cheese within each circle and spread thin. Place in oven […]

Salsa Fresca

Ingredients 4 ripe roma tomatoes (or 3 beefsteak tomatoes), chopped 1/4 cup red onion, chopped Optional: 1 jalapeno, minced 8 cilantro sprigs, chopped 2 garlic cloves, minced Juice of 1 lime (about 2 Tbsp) 1/4 tsp salt Directions In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving. Makes […]

Mexican Cauliflower “Rice”

Ingredients 1 small head cauliflower, grated/riced (~ 4 cups) 1 tsp olive oil 1/2 medium onion, finely diced 2 medium roma tomatoes, small dice ½ jalapeno, seeds and membrane removed, minced 3 garlic cloves, minced 2 Tbsp tomato paste 1 tsp cumin 1/2 tsp smoked paprika Dash of cayenne pepper 1 tsp kosher salt 1/8 […]

Flank Steak with Cilantro Lime Marinade

Ingredients 1 {2 lb} Flank Steak or Skirt Steak For the marinade: Juice of 1 lime (about 2 Tbsp) 1 garlic clove, smashed A handful of Cilantro 1/4 cup Olive Oil 2 tsp honey 1/2 tsp Cumin 1/2 tsp of Ancho-Chili Pepper 1/2 tsp Red Pepper Flakes Kosher Salt and Fresh Black Pepper, to taste […]

Refried Beans

Ingredients 1 Tbsp olive oil ¼ cup onion, finely diced 2 cloves garlic, minced 1 tsp ancho chili powder or other chili powder 1 (15-ounce) can pinto beans, low-sodium, drained and rinsed ½ cup low-sodium chicken broth 2 tablespoons fresh cilantro leaves, chopped Pepper to taste Directions Heat the oil in a large skillet over […]