|2.||Olive oil||1 tablespoon|
Mustard greens, washed and chopped
Onion, finely chopped
Chopped roasted garlic
Dry corn muffin mix
|1 (8.5 ounce) package|
|1 (8 ounce) package|
|10.||Dijon mustard||2 tablespoons|
Seasoned meat tenderizer (such as Everglades® All-Purpose Seasoning), or to taste
Precooked ham steaks, chopped
|2 (3 ounce)|
Shredded Mexican cheese blend
1 . Stage
Preheat oven to 375 degrees F (190 degrees C). Spray a 2-quart casserole dish with cooking spray.
2 . Stage
Heat olive oil in a large skillet over medium heat. Cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. Drain greens mixture in a colander if very juicy.
3 . Stage
Mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the Dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and Mexican cheese blend until thoroughly combined. Scrape the mixture into the prepared casserole dish.
4 . Stage
Bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. If casserole begins to brown too quickly, cover dish with foil partway through the cooking time. Turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.
1 . Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
2 . Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
3 . Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
4 . Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
5 . Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
6 . Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges. Chef John
1 . Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel.
2 . Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more.
3 . Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.
1 . Peel the avocado, remove the stone and cut into thin slices.
2 . Heat olive oil directly in a saucepan, add tomatoes in your own juice. Bring to a boil and simmer for about 5 minutes, salt and pepper to taste. Kill with a submersible blender, if it is too thick then pour in tomato juice and bring to a boil again.
3 . Tomato Soup with Avocado is very tasty, fresh and bright in taste and color. Cooking such a soup is quite simple and fast; it can be served hot and cold. You can also cook not only from canned tomatoes, but also from fresh ones. Avocado gives the soup fullness, it can also be cut into small cubes and then the soup will be more uniform. Add sugar to taste to prevent the soup from becoming too acidic.
5 . Bon Appetit!!!
1 . Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add pork and cook, stirring occasionally, until browned on all sides. Transfer pork mixture to a slow cooker and stir in salsa, tomatoes, and jalapeño peppers.
2 . Cover and cook on High for 3 hours. Reduce to Low and cook, 4 to 5 more hours.
1 . Mix almond milk, raspberries, rolled oats, powdered peanut butter, chia seeds, and sugar together in a container. Cover and refrigerate until oats are soft, 8 hours to overnight.
1 . Using an electric mixer, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
2 . Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
3 . In a small bowl, whip 1 cup cream until stiff peaks form. Using a pastry bag, pipe cream onto top of pie, covering completely. Refrigerate 1 hour before serving.
1 . Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
2 . Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
3 . Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
4 . Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.
1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
2 . Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
3 . While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
4 . Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
5 . Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
1 . Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
2 . Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
3 . Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.
1 . Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.
2 . Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter; sprinkle remaining coconut flakes on top.
3 . Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.
4 . Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.
1 . Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
2 . Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
3 . Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2 . Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
3 . Spoon batter into the prepared muffin tin, filling cups 3/4 full.
4 . Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.