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Beef Empanadas Recipe - NYT Cooking. Crispy Slow Cooker Carnitas (Mexican Pulled Pork) - Cafe Delites. Shrimp Tacos with Green Apple Salsa Recipe | MyRecipes Mobile. Seafood Paella recipe. Blackened Fish Tacos with Avocado-Cilantro Sauce. Barbacoa Beef (Pressure Cooker or Instant Pot) If you like cumin and spicy food, then you’ll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano. This was a recipe request I was glad to make. Another Chipotle’s inspired dish. If you’ve never eaten at Chipotle’s, then you probably don’t understand the obsession. Seems like everyone bought an Instant Pot last week on Amazon Prime Day. I got mine last Christmas, but I’ve been using my stove top pressure cooker for years and love it because it cuts down the cooking time in half. This recipe was originally written for a conventional pressure cooker, but I just updated it for both! One thing I should mention, 2 tablespoons of chipotle peppers will be mild in heat, 4 tablespoons will be very spicy, use your judgment depending on how hot you like your food.

If you like cumin and spicy food, then you'll love Barbacoa Beef. Ingredients: Directions: Nutrition Information Yield: 9 Servings, Serving Size: 4 oz. Braised Pork in Lazy Cherry Ancho Mole Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired.

Sign Up ♦ 32  Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: I struggled trying to figure out what to do with cherries when they started popping up at the farmer’s market near our house, but after doing some research and perusing through a Mark Miller cookbook (always a good idea), I finally had some direction. Sometimes containing upwards of 60 ingredients and often demanding an entire day to make, mole is definitely an undertaking. Food52 Review: WHO: Savory Love is a couple living in Portland, Oregon who writes a food blog together. Makes about 4 pounds of carnitas Lazy Cherry Ancho Mole Braised Pork in Lazy Cherry Ancho Mole. Skillet-Grilled Fish Tacos with Cilantro-Lime Crema Recipe on Food52.

Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 284  Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Inspired by a Bon Appétit article from a few summers ago, I set my cast iron skillet on my grill as it preheated, and when it was smoking hot, I added a little oil, then lowered in a thin fillet of haddock.

I've been grilling tortillas directly on the grates after the fish finishes cooking, then breaking the fish into pieces and serving it taco-style with slaw, cilantro-lime crema, and lots of fresh lime juice. Here's the slaw recipe I've been making. Serves 2 Cilantro-Lime Crema Skillet-Grilled Fish Tacos This recipe is a Community Pick! More Great Recipes: Fish Tacos|Tacos|Fish|Cod|Fish & Seafood. Slow Cooker Carnitas Tacos with Summer Peach & Tomato Salsas Recipe on Food52. Slow-Cooker Copycat Chipotle Barbacoa Recipe. This Is How To Make All The Salsas On The Chipotle Menu. Pico de Gallo Salsa. In honor of Cinco de Mayo, try this fresh and healthy salsa recipe with tomatoes, peppers and onions goes great with chips, grilled fish, chicken and in tacos.

This salsa is low in calories and fat. You can adjust the heat and any ingredients to suit your taste. If you can’t find chile peppers, jalepeno peppers work great too. Pico de Gallo Salsa Gina’s Weight Watcher Recipes Servings: 4 servings • Smart Points: 0 4 medium ripe tomatoes, chopped1/4 cup finely chopped white onion2 chile peppers, mild or hot, seeded and finely chopped2 tbsp chopped bell pepper1 clove garlic, minced 1/4 cup finely chopped fresh cilantro leaves (no stems)2 tbsp fresh lime juicesalt and pepper, to taste In a bowl combine all ingredients. Get new free recipes and exclusive content delivered right to your inbox: Salsa Picante Roja. This spicy red salsa is made with fresh tomatoes, roasted jalapeño, garlic and cilantro, pureed in a blender then simmered until the tomatoes deepen in color.

Serve with your favorite baked chips and Sinless Margaritas! There are so many varieties of Mexican salsas with different levels of heat, some chunky, some smooth, some raw and others cooked. This one is smooth and cooked, perfect for topping a burrito bowl or simply enjoying with some tortilla chips. I love the smoky flavor of roasting jalapeños, which I did right over my stove. I let it sit for a few minutes over a medium flame, turning a few times. When the skin started to char I removed it from the flame and peeled off some of the charred parts. You can do this on the grill as well. If you want a milder sauce remove the seeds before putting it in the blender. Ingredients: 3 medium tomatoes, cored and quartered1 jalapeño, stem removed and roasted3-4 small cloves garlic2 tbsp cilantro3-4 tbsp water1 tsp olive oilsalt to taste. Skinny Queso Dip. A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices.

Get the chips ready, this stuff is good while it’s hot! Skinny queso, it sounds like an oxymoron, right? This is a perfect appetizer to serve for the Superbowl, I’m adding this one to the list. I stumbled on this recipe on Slender Kitchen and curiosity got the best of me so I decided to try it out. To be honest, while I was cooking it I had my reservations. I served it with Beanitos black bean chips, love them! A few things to note: I personally thought this was best right after making, it was all cheesy and stringy. Skinny Queso DipSkinnytaste.com Servings: 11 • Size: 1/4 cup • Old Points: 2 pts • Weight Watchers Points+: 3 ptsCalories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • Sugar: 2 gSodium: 143 mg (without salt) Ingredients: Directions: In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.

Crock Pot Picadillo. Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family’s favorite weeknight meals. Trust me on this one, if you want a recipe the whole family will love, this is it! I grew up on this dish and my friends used to love eating over when my mom made it for dinner. This was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although usually on the stove. (stove top version here) It’s inexpensive, kid-friendly, freezer friendly and gluten-free. I knew this would adapt nicely for the slow cooker, and I was right! This makes a lot, so you’ll get several meals out of it.

Anytime you use ground beef in the crock pot, you’ll need to brown it first on the stove. If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. Directions: Makes about 5 3/4 cups. Picadillo Quesadillas. One word… YUM! I make Crock Pot Picadillo all the time in my house (Madison’s number one request), and because it makes so much I like to get creative with my leftovers.

I came up with this for lunch one day and my husband said I should put it on the blog, so I thought with Cinco De Mayo coming, it would be fun to do some Cuban-Mexi fusion. I made a really quick & easy Pico de Gallo to add along with the cheddar jack cheese, the results – delicious! Picadillo QuesadillaSkinnytaste.com Servings: 2 • Size: 1 quesadilla (3 triangles) • Points+: 5 • Smart Points: 6 Calories: 211 • Fat: 10 g • Carb: 15 g • Fiber: 8 g • Protein: 22 g • Sugar: 1 g Sodium: 563 mg • Cholesterol: 30 mg For the quick Pico De Gallo: 1 tbsp chopped cilantro1 tbsp chopped tomato1 tbsp chopped scallionjuice from 1/2 lime For the quesadilla: cooking spray2 reduced-carb whole wheat flour tortillas6 tbsp shredded reduced fat cheddar jack1/2 cup Crock Pot Picadillo (drained) Directions: Heat a nonstick skillet over medium heat. Skinny Taco Dip. A must have at every large get together: birthdays, football, holidays – this dip always disappears!

This is my daughter Karina’s favorite dip, which she has nicknamed “the stuff”. It’s easy to prepare and everyone always wants the recipe when they try it. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions or avocados. Skinny Taco Dip Servings: 24 • Serving Size: 1/24th of dip • Points +: 2 pts • Points: 3 Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1/2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.

Chili Meatballs in Black Bean and Tomato Sauce recipe. Perfect Fish Tacos recipe. Santa Fe Black Beans Recipe. Chicken and Shrimp Jambalaya Recipe. Chilaquiles Recipe. Slow Cooker Barbacoa Brisket Recipe. Pico de Gallo: Fresh Tomato Salsa recipe. Mole Mo-lay) Sauce Recipe. Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Get our life-saving Dinner Daily newsletter. Recipe Box Grocery List Print Share How to Make Flavor Bases (2:04) More For a new world of flavor, start with bases like mirepoix and sofrito.

Rake Hot Dogs (0:15) A clean rake can be a good grilling tool for all those hot dogs. Stacked Summer Fruit Salad (1:01) Watermelon, feta cheese and avocado build a delicious summer salad. Blender Lemonade (0:16) Skip the squeezing and blend the whole lemon for a frothy, icy treat. 5 Tips: Healthy Hacks (1:50) These five healthy tips cut calories, not flavor. Banana S'mores Sundae (1:02) Two delicious desserts collide in this campfire-inspired sundae. More Videos Total Time 53mins Prep 5 mins Cook 48 mins This is my version of mole sauce. Skip to Next Recipe Ingredients Nutrition 3 cups US Check Out Our Top Savory Sauces Recipe 10 Things to Make with Pasta Sauce Directions Heat oil in a large saucepan over med. low heat. Up Next Reviews cups. Carnitas. In a small bowl, combine the salt and pepper. Season the pork roast generously with the mixture. In a large fry pan over medium-high heat, warm the olive oil. Add the pork and cook, turning frequently until browned on all sides, about 10 minutes.

Transfer to a platter and set aside. Pour off all but a thin layer of fat in the pan. Add the onion and garlic and sauté just until they begin to soften, 1 to 2 minutes. Oven method: Preheat an oven to 350°F. Slow-cooker method: Transfer the pork to a slow cooker and pour in the beer mixture. Transfer the pork to a carving board and cover loosely with aluminum foil. Arrange the meat on a warmed platter or individual plates, moisten it lightly with the cooking juices, and serve immediately with the tortillas, lime wedges, chopped onion, salsa and cilantro.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008). Bean and Beer Chili. 1 medium onion 2 medium bell peppers 1 zucchini 2 carrots 4 cloves of garlic 2 teaspoons olive oil 4 tablespoons chili powder 1 1/2 teaspoons cumin 1 teaspoon oregano 1 teaspoon smoked paprika ½ teaspoon salt 1 cup of beer (I like to use a stout but use whateverthefuck you got) 3 tablespoons tomato paste 28 ounce can of diced tomatoes (check the label, avoid the fucking salt if you can) 1 cup vegetable broth or water 1 ½ cups of cooked or 1-15 ounce can of each: pinto, kidney, and black beans (you can use whatever beans you got but I like using 3 different kinds because variety is the shit) 1 ½ cups hominy (precooked or canned) or corn kernels (optional) juice of ½ a lemon or 1 lime 2 teaspoons of brown sugar (also fucking optional) Chop up the onion, bell peppers, zucchini, and carrots into pieces no bigger than a motherfucking bean.

Now add the beans (and the hominy if you opted for this dopeness). Makes one big fucking pot, enough to serve 6 people easy. Badass Bean Dip. Serves 4 people as an appetizer Enchilada Sauce: 1 cup vegetable broth 2 tablespoons tomato paste 1 ¼ tablespoons chili powder 1 teaspoon ground cumin ¾ teaspoon dried oregano 2 cloves of garlic, minced 1 teaspoons soy sauce or tamari 1 ½ teaspoons lime juice Bean Dip: 1 teaspoon olive oil ½ a white or yellow onion, chopped 1/2- 1 whole jalapeno, seeded and chopped* pinch of salt ¼ teaspoon ground cumin 2 cups of cooked pinto beans** ½ cup veggie broth 2 teaspoons olive oil Make the sauce: Dump everything but the lime juice into a small sauce pan and bring it to a simmer.

Make the dip: Warm up the olive oil in a medium sauté pan over a medium heat. Put half of the beans in a blender and the other half in a medium bowl. . * Do whatever heat you can handle. ** You can use 2 15 ounces cans of beans here. Beef and Potato Empanadas - The Candid Appetite. Chicken Enchilada Empanadas - Cooking for Keeps. Remember that time when I joked about there being a tropical storm when I went to Mexico? Well, it’s day three in beautiful Puerto Vallarta…and….it hasn’t stopped raining. I’ve seen about three hours of sun, and the forecast is telling me I’m only going to get two glorious days of sun before I leave.

I’m still pale as a ghost. I’m still aching to point my face towards the big bright light in the sky and fry to a crisp. It makes me feel even worse when all of the locals say, “It never rains in December, ever ever ever.” If you can’t tell I’m a little bitter. I know it shouldn’t be that big of a deal, I mean, I am in a beautiful city, staying in a gorgeous condo, and eating and drinking like a queen. I’m going to go shopping, I’m going to go to the spa, get a nice long massage and facial. We’ve been really lucky with the food situation so far, never a bad meal. Being the considerate food blogger that I am, I thought of you before my trip to Mexico. Chicken Enchilada Empanadas. 24 Mouthwatering Flavors of Empanadas: Sweet and Savory. How to make empanada dough for baking - Laylita.com. Making homemade empanada dough is not as hard as you might think, especially if you have a food processor.

And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings.

Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different. En Español How to make empanada dough for baking Easy recipe with step-by-step photos for homemade empanada dough. Ingredients 3 cups all-purpose flour ¼ to 1/2 teaspoon salt 6 oz unsalted butter (1 ½ sticks) 1 egg 1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough Instructions Making homemade empanada dough: ©Laylita.com. Whole-Wheat Empanada Dough Recipe. Mushroom and Charred Corn Tacos with Guacamole Recipe. Carnitas Tacos with Pickled Red Onion Recipe. Prawns al Mojo de Ajo Recipe. Baked Black Beans with Chorizo Recipe. Chicken Tinga Tacos Recipe. Chicken Tinga Tacos - What's Gaby Cooking. Mexican Tostada Recipe. Homemade Kansas City Style BBQ Sauce. Slow Cooker Pulled Pork.

Jalapeño Cheddar Corn Muffins. Recipe to Feed a Crowd: Slow-Cooker Barbacoa Beef — The Summer Slow Cooker. Baked Black Bean and Avocado Burritos — Weeknight Dinner Recipes from The Kitchn. Cheesy Tex-Mex Rice — Side Dish Recipes from The Kitchn. Restaurant-Style Mexican Rice Recipes from The Kitchn. Mexican Chicken Soup — Weeknight Dinner Recipes from The Kitchn. Sweet Corn and Black Bean Tacos. Easy Potluck Recipe: Esquites (Mexican Corn Salad) — Side Dish Recipes from The Kitchn.