Showing posts with label Delicious recipes. Show all posts
Showing posts with label Delicious recipes. Show all posts
Saturday, November 28, 2015
60 Awesome Ways to Spice Up Boring Chicken Breasts
“Oh chicken breast, how do I love thee? Let me count the ways… ”
Despite being packed with protein (which helps our bodies build and repair tissue and keeps us feeling full longer) and versatile in the kitchen, chicken breasts often get knocked for being boring, tasteless, or just plain not good. But we guarantee that these 60 delicious recipes from around the web will breathe new life into the not-so-hallowed bird.
These recipes will have you looking at (chicken!) breasts in a whole new way.
These chicken breasts recipes use common household ingredients and healthy cooking methods like baking and grilling to add new zest to chicken breasts. Forget what you thought about the meat. These recipes will have you looking at (chicken!) breasts in a whole new way.
Sauces
No washing piles of dishes here! This chicken comes together all in one pan. Seared chicken, fresh herbs, and zesty lemon pull this meal together in just 20 minutes. Have some bread handy to dip in the extra sauce!
Mustard: not just a sandwich condiment. Dijon mustard complements poultry perfectly, and this dish is no exception. Combine it with fresh thyme, salt, pepper, some white wine, and garlic, and you’ve got yourself a main course that’s perfect to serve with roasted potatoes, over pasta, or on salad greens.
Pair this chicken breast with a healthier margarita, because this lime sauce is out of this world. Cut down on prep time by purchasing thin-sliced breasts at the store.
For a recipe that uses only easy-to-get-your-hands-on ingredients (such as mushrooms, cream, and shallots), this sauce is lip-smackin’ good. Sauté the veggies in a pan with your oil of choice and white wine (save the rest of the bottle!), while browning the chicken breasts separately. Add some fresh herbs to the sauce, pour it over the breasts—and voila! Your restaurant-worthy dish is ready.
Crushing tomatoes as part of dinner prep? Oh yeah. Fresh herbs give chicken breasts extra zing, while savory cherry tomatoes are heated until they burst, finished off with a dash of wine, and then poured over the chicken. In short, this sauce makes “plain” chicken so very not plain.
Rubs
When you want to make something easy, this fits the bill. This cayenne-spiced chicken gets topped with a fresh, tasty salsa and stars avocado, which comes with its own benefits—it can improve cholesterol levels and is loaded with vitamins E (yay, antioxidants!) and B6 to help keep your skin looking good. Not too shabby for a dinner!
A quick, sweet, and savory dinner doesn’t get easier than this. Preheat the oven while you coat chicken in a blend of sugar, paprika, cumin, salt, pepper, oregano, and superfood garlic. Bake for 20 minutes, and enjoy.
If you like heat, this chicken is for you. Up the spice quotient by using more rub. Not ready to fire up the grill? Feel free to bake or sauté in a pan—you’ll still get all the zesty flavor.
Hershey’s for dinner? Believe it or not, using cocoa powder intensifies the taste of the cumin and curry powder in this simple rub, without leaving behind a chocolate-y taste (We’ll leave it up to you to decide whether or not that’s a good thing.).
A simple rub that can be used on chicken breast—or other meats—ups the ante with an accompanying sauce made with superfood Greek yogurt, honey, and Dijon mustard. Don’t let the long list of ingredients intimidate you, because this meal comes together super easily.
Marinades
Packed with strong ingredients such as allspice, sage, and nutmeg, the taste of this chicken will transport you to Jamaica (even if you’re stuck in another polar vortex). Serve with optional red beans and rice to round out this Jamaican-inspired meal.
A marinade that requires only 15 minutes and imparts delicious Asian flavors? Sign us up. Be sure to let the chicken rest for five minutes after cooking to allow the juices to redistribute and keep the breasts moist.
The perfect marinade for a Greek chicken salad or souvlaki, this recipe uses regular ole’ garlic and common herbs like oregano and thyme to give each bite a burst of flavor, while lemon juice, red wine vinegar, and salt tenderize the chicken.
This chicken will conjure up thoughts of sunshine, grass skirts, and fresh island flavors. If you like coconut-flavored foods, this recipe is calling your name. We love the trick of poking the breasts with a fork to ensure the marinade seeps in.
So simple yet so tasty, this marinade will keep chicken breasts juicy while grilling. Who knew that brown sugar, vinegar, oil, and soy sauce could produce something this good?
Salads
Loaded with unexpected ingredients like protein-packed edamame, coleslaw, and superfood quinoa, this Thai-inspired salad gets drizzled with a peanut-y dressing. Sprinkle chopped peanuts or cashews for extra texture, or just gobble down as-is!
Cajun-spiced chicken tops a salad made with fresh greens, crunchy apple slices, crumbled goat cheese, and trail mix. Tossed with an easy-to-make homemade maple-mustard vinaigrette, you’ll love this no matter what season it is.
We couldn’t write a list of chicken recipes without mentioning chicken salad! The secret ingredients in this version are our dear friends Greek yogurt and avocado. Lime juice and cilantro give a fresh, light taste. Eat it on its own or in a wrap (as pictured above).
While the chicken marinates for 20 minutes, toss together this creamy-crunchy salad. While the chicken cooks, the flavors in the salad meld, coming together for one healthy, hearty main course. The next day, throw leftovers in a wrap for a new spin on lunch.
Balsamic vinaigrette pairs perfectly with superfood strawberries, and acts as the star in this light salad. (Optional) bacon and pecans add a little crunch, and goat cheese gets sprinkled on top for a meal that’s as nice to look at as it is to eat.
Sandwiches
If you need a buffalo wings fix, this sandwich will do the trick. It takes less than 10 minutes to prepare, and you can use any leftover chicken in a salad or wrap. If you’re counting calories, leave off the optional mayo, bacon, and blue cheese.
Forget fast food sandwiches—this homemade version tastes just as good and is ridiculously easy to make. Feel free to skip the accompanying slaw—or use plain Greek yogurt in place of the mayo if you want a healthier side.
Just when you thought grilled cheese couldn’t get any better, this recipe came along. Gooey cheddar and barbecued breasts turn a childhood favorite into an adult classic. Use a pan or Foreman grill if you can’t get to an outdoor grill—the chicken will still be delicious.
This pesto sauce gets whipped up quickly in the food processor (or blender) and then combined with Greek yogurt for extra creaminess before topping the chicken. Spread on a baguette and top with tomatoes, arugula, and fresh mozzarella (optional) for one of the simplest, tastiest uses for leftover shredded chicken ever.
Honey and lime might sound like a weird combo, but trust us: It works. They’re the main ingredients in this simple chicken breast dressing. Served with a veggie-heavy slaw, it’s a complete meal.
Soups and Stews
Veggies and herbs give this soup a fresh flavor, while sriracha keeps things spicy. As a bonus, this recipe uses rotisserie chicken to make preparation even quicker.
This super simple stew tastes so rich, you’ll swear it has more ingredients than the mushrooms, tomatoes, chicken, and seasonings that comprise it. Serve over rice or with a slice of crusty bread.
For a unique take on regular old chicken noodle soup, try this version. Traditionally Asian flavors such as sesame oil, chili-garlic sauce, and soy sauce give this easy dish some intense taste.
The country favorite gets a whole food makeover. This stew is loaded with celery, carrots, and onions (and chicken, of course!), while the dumplings are made with whole-wheat flour. Whether you make it in a crockpot or on the stove, it’s got that homemade flavor that makes the dish so darn good.
This recipe tastes like the chicken soup mom or dad used to make when you were younger, but with a much speedier cooking time. Make this the next time you have a case of the sniffles—chicken soupis scientifically proven to help ward off congestion and inflammation.
It’s everything you love in a taco, but in a broth that’s packed with Mexican flavor! This soup makes a great alternative to your typical taco or fajita night. Don’t forget the healthy toppings, such as avocado, diced red onion, cilantro, and salsa or pico de gallo.
Meat lovers, rejoice! This soup has chicken and sausage in it (but feel free to leave out the sausage if you have a smaller appetite). Brown your meat(s), add veggies and broth, and then stir in beans and pesto to top off this hearty, protein-rich soup.
St. Patty’s day can come any day of the year with this tasty stew. It’s loaded with veggies such as potatoes, carrots, and mushrooms, and a variety of fresh herbs jazz up the broth.
Just a touch of sour cream and Dijon mustard give this quick stew a tangy taste. Leeks, mushrooms, and fresh thyme add texture, nutrients, and a whole lot of flavor.
When you’re in need of some TLC, this stew is an awesome alternative to chicken noodle soup. Chicken and vegetables cook quickly while you make a creamy sauce with the help of some flour—and then you serve it all with (optional) biscuits!
Pizza
Is it Mexican or is it pizza? It’s both—and it’s good! The gluten-free cornmeal and egg crust is super easy to make, and it gets covered with refried beans (or black bean puree) instead of tomato sauce, shredded chicken, and enchilada sauce. The best part is that you can play around with all the ingredients to suit your taste. Go wild!
This pizza is the equivalent of a party in your mouth. Tangy barbecue sauce, zesty onions, and two types of cheese make this one a winner.
Skip the whole crust business and stuff all the best parts about pizza straight into the chicken breast! Surprisingly satisfying, this pizza chicken is awesome on a bed of greens—or on its own.
This recipe uses a spicy marinade to make a chicken pizza that’s out of this world. Use your favorite store-bought dough to make this more quickly, and add or subtract vegetables based on your preferences.
A pizza without tomato sauce? You won’t miss it in this white version. Once you have a bite of this spinach, basil, and garlicky chicken pizza (topped with as much or as little gooey cheese as you’d like), you just might not go back to the red-sauce varieties.
Oven-Baked
Baked buffalo chicken is the star in this salad—and it’s so good you might find yourself making it for other meals, too! If you’re a fan of buffalo wings, you will love this recipe. Using a wire rack will keep the breading intact. If you’ve got the time, whip up a healthier dressing on our own—use plain Greek yogurt in place of the mayonnaise to keep things light.
Can anything with cheddar and garlic be bad? These breasts get that fried chicken flavor in every bite without the mess of actually… frying. Pro tip: Uncover for the last 10 to 15 minutes of baking to crisp up the breading.
Lemon steals the show in this dinner-party-worthy dish. Cook the chicken with the skin on to keep it juicy, then remove the skin.
...Because everything tastes better in miniature form. These sweet and spicy breasts are easy to make and, thanks to their size, work perfectly as an appetizer.
This recipe’s title makes a bold claim, but when you combine the taste of this chicken and the fact that it’s totally foolproof to make, it’s definitely a strong contender. A sweet-and-tangy mixture of mustard, maple syrup, and vinegar gets poured over chicken breasts. Bake for half an hour, sprinkle on some fresh rosemary, and you’re done. Serve with a side salad for a complete meal.
On the Stove
An alternative to traditional labor-intensive chicken parm, this version comes together with pantry ingredients on the stove for a 30-minute meal. Rachael Ray would be proud.
Three ingredients, 15 minutes, and 100-percent delicious: This pesto chicken breast is great over (whole-wheat) pasta or in a salad.
Fast, spicy, good: This green curry will wake up your taste buds and satisfy a Thai food craving. Still hungry? Pour extra sauce over rice.
Use your favorite barbecue sauce (store-bought or homemade) and a handful of spices for juicy, barbecued chicken without the grill.
No need to order takeout when you can make this Indian favorite right at home. Serve over basmati rice and be amazed that you made dinner before delivery would have arrived.
Stuffed
Forget a side of vegetables—this chicken comes with them inside. Vitamin-rich asparagus are placed inside chicken breast halves along with a smidge of goat cheese. After cooking for a few minutes on the stovetop, the chicken gets drizzled with a simple pan sauce for a quick weeknight dinner.
This isn’t the steamed, boring broccoli you ate as a kid. Here the veggie gets an adult makeover when it’s stuffed in chicken along with Swiss cheese (use as much or as little as you’d like) and breaded with whole-wheat crumbs. And with just seven ingredients, making this is a snap.
Using fresh rosemary makes all the difference in this super simple recipe. When combined with a touch of Canadian bacon and goat cheese, its flavor really shines. And with just four ingredients, this recipe is a great for those nights when you’re wondering what to make for dinner.
This recipe does Popeye proud. A heap of spinach is sautéed with onions, garlic, and spices, and then mixed with feta and protein-rich ricotta. The chicken then gets breaded (with whole-wheat crumbs!) and baked to perfection. Serve with a simple side salad for a green-friendly dinner.
Two types of cheeses (as much or as little as you’d like), tomatoes, and basil make this weeknight-friendly chicken feel like it should take much longer to prepare.
With Fruit
How do four ingredients manage to taste so good? As the chicken broils, brush the easy-peasy glaze on—and you’re done. If you’re not an apricot fan, try a different flavor of jam to suit your tastes.
This showstopper will help you pretend you’re in the tropics. Coconut chicken is great on its own, but adding mango salsa makes it even better. The recipe calls for frozen mango, but if fresh is in season, it’ll lend extra sweetness.
Plain grilled chicken gets a little more interesting with a spicy fruit glaze. Don’t miss out on the grilled peaches, either—they really give the chicken some extra “oomph.”
Kiwi, pineapples, and (superfood) strawberries for dinner? You’ll touch on a few food groups when protein-rich chicken gets combined with a zesty fruit salsa in this recipe. It’s quick too—make the salsa while the chicken sautés for 4 to 6 minutes, and then coat the chicken in it. Dinner’s ready!
Pineapple gives this homemade teriyaki sauce a natural sweetness. If you like things saucy, you might want to make an extra batch of sauce to pour over sautéed veggies and/or rice as well.
What's your favorite way to cook a chicken breast? Share it with us in the comments below.
Source:Greatist
Source:Greatist
Friday, November 27, 2015
What to Eat For Breakfast to Lose Weight
Isn't breakfast wonderful? Not only is it delicious and full of so many of our favorite foods, but you can also use it as a tool to lose weight. Want to know how?
Follow the advice of the two expert nutritionists — Stephanie Clarke, RD, and Willow Jarosh, RD, of C&J Nutrition — to start seeing results.
Calories
Aim for a range between 300 and 400 calories. If you're trying to lose weight, stick with the 300 to 350 range, and if you're trying to maintain weight, especially if you're working out, shoot closer to 350 to 400 calories.
Carbs
About 45 to 55 percent of your breakfast calories should be devoted to carbs, which is about 40 to 55 grams of carbs. Skip sugary and overly processed foods or those made with enriched white flour, and choose whole grains, fruits, and veggies.
Protein
About 15 to 20 percent of your breakfast calorie amount should be protein, which works out to about 13 to 20 grams. Getting enough protein at breakfast is important for keeping you satisfied throughout the morning. And studies have shown that getting at least 20 grams of protein at breakfast may help you lose weight as well. Eggs, dairy products, soy milk, protein powder in smoothies, nuts and seeds, and whole grains are great sources of protein.
Fats
Shoot for about 10 to 15 grams, which is about 30 to 35 percent of your total breakfast calories. Instead of saturated fats like bacon and cheese, go for monounsaturated fats (MUFAs) like olive oil, nuts and seeds and the butters made from them, and avocado.
Fiber
Aim for about 25 percent of your recommended daily total of 25 grams per day. That works out to about six grams, but it's OK to go above that, as long as it doesn't bother your digestive system. Berries, pears, apples, greens and other veggies, nuts, seeds, and whole grains can help you reach that goal.
Sugars
If you follow the equation for carbs above, then you won't have to worry about going overboard on sugars, especially if you're eating a combination of foods like fruits, whole grains, and dairy products. But for a ballpark number to keep in mind, stick to 36 grams or fewer. And when it comes to added sugar, try not to exceed six grams — that's about 1.5 teaspoons' worth of any sweetener (white sugar, brown sugar, maple syrup, honey, or agave).
Timing
Ideally you should eat breakfast within 30 to 60 minutes of waking up. If you're not keen on eating anything big first thing, split this meal up into two parts, having something light close to waking up and the other half about an hour and a half later. This also works well if you're a morning exerciser and prefer not to have a full stomach while you work out. If you're exercising, you can aim to have the more carbohydrate-based portion of your breakfast (fruit, toast, etc.) prior to working out and the more protein-centric portion afterward.
A Few Examples of Perfect Breakfasts
Steel Cut Oats With Fruit and Nuts: Steel cut oats not only have more fiber than an equal amount of rolled oats, but they also have more protein since you're eating more of the original grain. Cook one-half cup steel cut oats in a mixture of one-half cup water and one-half cup unsweetened soy milk. Top with one-half cup blueberries, one tablespoon chopped walnuts, and one teaspoon drizzle of maple syrup.
Calories: 328
Total fat: 9.7 g
Saturated fat: 1.0 g
Carbs: 51.1 g
Fiber: 7.2 g
Sugars: 16.6 g
Protein: 11.8 g
Mexi-Egg Wrap: Scramble one egg and one egg white with two tablespoons black beans, one-quarter cup chopped tomato, and two tablespoons onion, until eggs are set. Stir in one cup spinach. Fill a nine-inch whole-wheat tortilla with the egg mixture and top with one-quarter of an avocado, cubed, and one tablespoon salsa. Add salt, pepper, cumin, and chili powder to taste.
Calories: 345
Total fat: 15.7 g
Saturated fat: 3.5 g
Carbs: 36.8 g
Fiber 9.7 g
Sugars: 3.2 grams
Protein: 17.4 g
Smoothie and a Hard-Boiled Egg: Pair a carrot cake smoothie made with two medium carrots, half a frozen banana, two cups spinach, one cup unsweetened soy milk (you can use almond), half a scoop plant-based protein powder, one-eighth cup golden raisins, cinnamon, nutmeg, and cloves. This is easy to split — have half of the smoothie before your workout, then have the rest plus the egg after the workout.
Calories: 368
Total fat: 12.6 g
Saturated fat: 5.1 g
Carbs: 49.5 g
Fiber: 9.4 g
Sugars: 25.5 g
Protein: 25.4 g
Breakfast Mistakes to Avoid
Skipping out: When you sleep, your body slows down while you're not eating. So when you wake up, if you don't break the fast (yup, that's where the name comes from), your body will burn calories slowly. To jump-start your metabolism and get your body burning calories, you need to eat. Not fueling up also deprives your brain of glucose, which is why you feel foggy-headed and cranky. Think of breakfast as an opportunity to get your fill of valuable nutrients such as calcium, iron, and vitamin C.
Skimping: You know skipping breakfast entirely is a no-no, but not eating enough will also backfire. It'll leave you feeling hungry soon after eating, which will cause you to need more food and can translate to more calories consumed over the course of the entire day. Stick to the formula above, and you'll not only feel satisfied longer, you'll also have more energy for the workouts that can make you drop pounds even faster.
Imbalanced meal: Leaving out a key component of the breakfast formula such as avoiding all carbs or going too heavy such as having an all-protein meal means you're not going to get enough satisfaction or nutrition from this first meal. Following the formula above will allow you to eat a balanced meal while also helping you see weight-loss results.
Source:PopSugar
Asian Beef with Mushrooms & Snow Peas
Asian Beef with Mushrooms & Snow Peas – delish and easy-to-make! Tender mushrooms, crisp snow peas, and thinly sliced sirloin steak strips sautéed in garlic.
This delicious gluten-free recipe is my new favorite homemade Asian dish! Mushrooms go beautifully with beef, snow peas and Asian sauce.
Here I’m using Tamari sauce to make a base for a stir fry sauce. Tamari is basically a gluten free version of soy sauce, but regular soy sauce is much saltier than tamari. Keep that in mind, if you decide to use soy sauce in this recipe – if you do, use low-sodium soy sauce, or use less of soy sauce and more olive oil (or water it down with water) and don’t salt the meat or vegetables during the cooking process.
You can use pretty much any type of beef in this recipe as long as you slice it thinly: flank steak, sirloin steak strips, any other kind of steak, or boneless beef. I find it the easiest to thinly slice the beef while it’s still partially frozen and thawed just briefly in the microwave. That keeps beef pretty solid and makes slicing the meat thinly a pretty easy task.
Total Time: 40 minutes
Yield: 4 servings
Ingredients
Homemade Asian Sauce:
1/2 cup tamari (or low-sodium soy sauce)
5 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon ginger
2 teaspoons rice vinegar
Beef:
10 oz snow peas
4 tablespoons olive oil
10 oz mushrooms, sliced thinly
1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
2 cups cooked rice
Instructions
1/Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
2/Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
3/Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.
4/To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.
5/Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.
6/Serve over rice.
Source:Julia's Album
Wednesday, November 25, 2015
Chicken Mozzarella Pasta with Sun-Dried Tomatoes
Chicken breast tenderloins sautéed with sun-dried tomatoes and penne pasta in a creamy mozzarella cheese sauce. If you love pasta, if you love Italian food – you’ll LOVE this recipe!
First, you sautee garlic and sun-dried tomatoes in the olive oil that comes from the jar with sun-dried tomatoes – you do it on high heat so that tomatoes get nicely charred. Then, you remove the tomatoes, and sautee chicken (salted and lightly covered in paprika, for color) on high heat. What you get are nicely charred sun-dried tomatoes and stove-top roasted chicken:
To that, you add half and half and mozzarella cheese, bring the mixture to boil, then simmer and stir to melt the cheese and form a creamy sauce. Make sure to reserve some pasta water as you will DEFINITELY need it to add to the sauce to make it less thick and more creamy:
Final step is to add spices just enough for your taste: basil, crushed red pepper flakes, salt. The final dish is nothing short of AMAZING:
Chicken Mozzarella Pasta with Sun-Dried Tomatoes
Total Time: 1 hour
Yield: 4 servings
Ingredients
3 large garlic cloves, minced
1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
1 lb chicken breast tenders
salt
paprika (just a little bit)
1 cup half and half
1 cup mozzarella cheese, shredded
8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
1 tablespoon basil (if using dry basil), if using fresh basil you can add more
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
1/2 cup reserved cooked pasta water (or more)
salt, to taste
Instructions
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
- Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
- Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
- Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
- Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Source:Julias Album
Tuesday, November 24, 2015
Awesome 21 Taco Recipes
From fish to Brussels sprouts, and swiss chard to ice cream, this list of just about everything you could roll into a tortilla has taco night covered for the rest of the century. You’ll be surprised how healthy you can make this flavorful fave… and if you want to indulge, we’ve got you covered there, too. With these variations at your fingertips, you’ll never be without a plan for breakfast, lunch, dinner or snack time to please a crowd… or just yourself.
1. Chipotle Quinoa Sweet Potato With Roasted Pomegranate Cranberry Salsa:
Phew, they didn’t forget any of the superfood, health-tastic ingredients in this appealing recipe.
2. Caribbean Jerk Salmon with Pineapple Peach Coconut Salsa:
Every layer of this flavorful creation looks amazing, from the coconut rice with cheddar cheese and black beans to the salmon’s perfectly braised skin all the way up to the cheese sprinkled atop the salsa.
(via Half Baked Harvest)
3. Grilled Tofu and Avocado Cashew Cream:
This is not your run-of-the-mill tofu preparation. This tofu boasts a chipotle and paprika marinade and an avocado and cashew dressing. You can just refer to this recipe as super-awesome from here on out.
(via Love and Lemons)
4. Honey Lime Tequila Shrimp With Avocado, Purple Slaw and Chipotle Crema:
This title lists off three ingredients that we’re uberpumped about cooking with. And that’s before it even gets to the meat of the dish — shrimp!
5. Crispy Brussels Sprouts With Caramelized Shallot Salsa:
Now here’s a guaranteed way to get your kids/roommate/brother/partner to eat those greens. Can you think of a way to make Brussels sprouts sound better? We can’t.
(via How Sweet Eats)
6. Thai Chicken:
Get creative by combining another culture’s influence. This sauce is apparently “tongue-tinglingly spicy and pleasantly sweet.” Can’t say no to that.
(via Mountain Mama Cooks)
7. Roasted Cauliflower and Chickpea:
Mmm, another healthy variation that looks amaze. You can use the seasoning (chili powder, cumin, garlic powder, onion powder + other tasty things!) with any meat of your choice if you’re a carnivore.
8. Braised Chicken:
The pollo is braised with a jalapeño and tomato puree. The radishes are there to disguise what’s about to be delivered to your taste buds — a big spicy kick.
(via Heather Christo)
9. Beet and Goat Cheese With Avocado Cream:
Did you know beets have outrageously high iron levels and fight tumor cell growth? Seconds, anyone?
10. Greek Salad with Cucumber Dill Dressing:
Salads can get boring real fast when you’re watching what you eat, so here’s a way to spice them up.
(via The Creativity Exchange)
11. Scrambled Eggs:
For breakfast, dinner or in between — this duo is killing hangovers and/or hunger wherever they go.
(via Brooklyn Salt)
12. Slow Cooker Kalua Pork:
Alert: There’s bacon hiding in here, as well as pineapple and macadamia cole slaw.
(via Creative Culinary)
13. Swiss Chard and Caramelized Onions:
We would be seriously impressed if you can find anything that’s better for you and more visually appealing.
(via Not Without Salt)
14. Beer Battered Fish With Margarita Mango Salsa and Jalapeño Cream:
Beer battered fish took a dive into a tortilla. And it was good.
(via How Sweet Eats)
15. Slow Braised Short Ribs With Quick Pickled Red Onion:
Melt-in-your-mouth beef, sour cream and avocado — yeah, we’d eat that.
(via Simply Delicious)
16. Quinoa Taco Salad:
Taco salads are a heavenly combo and a good go-to when eating healthy, but here’s a unique twist that looks even healthier and heartier than what you normally see around the office kitchen over lunchtime.
(via Love and Lemons)
17. Asian Breakfast Tacos:
The key to these tacos are the Asian spices. Soy sauce, sesame oil and ground ginger will forever redefine our breakfast-taco conception.
(via My Name is Yeh)
18. Chocolate Dipped Ice Cream Tacos:
Remember Choco Tacos? We do, and you know we couldn’t resist tacos with sprinkles and ice cream. You’ll never be left waiting endlessly for the ice cream truck again.
(via Your Home Based Mom)
19. Skinny Taco Dip:
It’s a skinny recipe, it’s a party dip and it’s irresistible.
(via Brit + Co.)
20. Carnitas:
Juicy braised pork topped with salty cojita is soon to be your happy place.
(via La Buena Vida)
21. Roobios-Smoked Pork With Plum Grapefruit Salsa:
Roobios and pork? We’ve also never heard of plum salsa before now. Color us intrigued. And hungry.
(via Adventures in Cooking)
Source:Brit
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