16 oz fideo
2 lbs ground beef
5 oz tomato sauce
1 golden potato
2 roma tomatoes
1/4 onion
5 tsp Knorr's caldo de pollo
Brown ground beef; season to taste. In another pan, fry the fideo until golden brown. Add cooked ground beef and potatoes to the fideo. In blender, blend onion, tomatoes, caldo de pollo and tomato sauce with 4 cups water. Add blended mixture to your pot with the fideo, ground beef and potatoes. Cook for 15 minutes or until potatoes are soft.
1 lb ground beef
1 large onion, diced
3 cloves of garlic, minced
1 packet of taco seasoning
2 c chicken broth
1 c shredded cheddar cheese
1/2 c heavy cream
1 can (14.5 oz) diced tomatoes
Toppings: diced avocado, sour cream, diced tomatoes, shredded lettuce, cilantro, shredded cheese
Brown beef. Add onion, garlic. Brown. Add taco seasoning, broth, cheese, tomatoes. Heat. Add heavy cream. Heat.
2 red bell peppers seeded, quartered
3 vine ripened tomatoes, quartered
1 head garlic top sliced off
1 yellow onion roughly chopped
1 TB tomato paste
3/4 c cashews raw
1 TB olive oil
Salt and pepper to taste
12 oz spaghetti or spaghetti squash, cooked
1 1/2 c pasta water reserved from cooking
To serve
Parmesan Cheese
Fresh basil
Red pepper flakes
Preheat the oven to 400 degrees. To a sheet pan or large casserole dish, add the bell peppers, tomatoes, garlic head, onion, tomato paste and cashews. Drizzle with olive oil and add salt and pepper. Toss. Roast from 35 to 40 minutes, until the garlic peppers and tomatoes have softened and the cashews are browned.
In the meantime, cook your spaghetti according to package directions, reserving at least 1 1/2 c of the pasta water for later.
Once safe to handle, transfer the pepper mixture to blender with 1 c of the reserved pasta water. Blend until smooth, 3 - 5 minutes. Pour the sauce over the spaghetti and toss, adding the additional 1/2 cup of reserved pasta water as needed to thin. Serve with fresh basil, Parmesan Cheese, more salt and pepper as needed.
1 c sour cream
1/2 c mayonnaise
2 TB vinegar
1 tsp celery seed
1 tsp salt
1 tsp pepper
3 15 oz cans white shoe peg corn, drained well
1 pint cheery tomatoes, halved
2 green peppers, seeded an diced
2 cucumbers, peeled and diced
Combine first six ingredients for dressing. Pour over combined veggies. Mix. Chill. Serve.
2 TB rice wine vinegar
1 TB fresh lime juice
1/4 tsp chili oil
1/2 tsp salt
1 1/2 c diced fresh pineapple
1 c diced seeded Persian cucumber
1/2 c diced red onion
1/4 c chopped fresh cilantro
In a large bowl, whisk together the honey, rice wine vinegar, lime juice, chili oil, and salt.
Add in the pineapple, cucumber, onion, and cilantro; toss to combine.
Cover and refrigerate for 20 minutes.
6 cups frozen broccoli, chopped
1/4 tsp garlic powder
1 tsp salt
1/2 tsp onion powder
1/4 tsp black pepper
1 1/2 TB olive oil
56 strips bacon cooked and chopped
1/3 cup pecans
3 TB pepita seeds
FOR THE DRESSING:
1/3 c hot honey
2 TB Dijon mustard
2 TB yellow mustard
1 1/2 TB apple cider vinegar
pinch of salt
Preheat oven to 375 degrees. Place the broccoli in a 9x13 baking dish. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Roast for 20-25 minutes, until the broccoli is lightly browned and tender.
Assemble Salad: Remove the broccoli rom the oven. Add the cooked bacon, chopped pecans, and pepita seeds. Toss everything together.
In a mixing bowl, combine hot honey, the two mustards, apple cider vinegar, and a pinch of salt. Whisk until smooth.
Drizzle the dressing over the warm broccoli mixture and toss until evenly coated.
