Category: Mains

In a large bowl, mix together the ground beef, cilantro, rice, cumin, oregano, egg, salt, and pepper. Shape the meat mixture into individual meatballs and set aside. The meat mixture should yield approximately 20 meatballs about 2 tablespoons each in size.

In a large pot, add 1/4 cup of the vegetable broth, carrots, and onions. Cook for about 7 minutes over medium-high heat. Then add remaining vegetable broth, chipotle sauce, bay leaf, jalapeño peppers, serrano pepper, salt, pepper, and potatoes to the pot. Bring to a boil over high heat.

While the soup is working on coming to a boil, lightly brown the meatballs (about 10 minutes).

Once the soup is boiling, carefully add in the meatballs. Then reduce the heat to medium, cover, and cook until potatoes are tender. This should take about 20 minutes.

Once the albondigas soup is finished cooking, remove the bay leaf, and serve with a splash of lime juice. Garnish with cilantro.

Prepare beef sausage, stir in salsa until beef is moistened. Add vegetable blend; cook until vegetables are heated through.

Cut slits length in potatoes; open and fluff potatoes with a fork. Divide sausage mixture evenly among potatoes. Top with cheese and additional toppings, if desired.

Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl combine the sautéed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Preheat the oven to 350 degrees F.

Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes. Alternatively, you can bake them in the oven for 1 hour. Let cool until you can handle them with your hands.

Cut each potato in half. Pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around.

Scoop out the flesh and leave just a small layer of potato around the shell. Use the scooped out potato to make mashed potato, or save for another use, but you’re not going to need it for this recipe.

Line the 4 potato shells with the spinach leaves. Crack each egg into a potato shell.
Make sure the yolk doesn’t break (you may want to crack the egg into a cup first and then gently pour it into the potato).

Season with salt and pepper to taste. Top with grated cheese.

Place the potatoes on a baking sheet (first line with parchment paper). Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).

Serve the potatoes with some salsa on the side.

Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.

In a small all bowl combine of the spices.

When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.

Sauté the chicken for approximately 3 minutes then add in the onion.

Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.

Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce.

Stir together and cook until the mixture is heated through, approximately 2-3 minutes.

Squeeze the lime juice over everything then top with the shredded cheese.

Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.

Garnish with cilantro and serve.

Slice each chicken breast in half horizontally.

Heat Instant Pot to Saute’ and wait until it reads “HOT”.

Add Olive Oil and Chicken Breasts. Saute’ 2-3 Minutes per side. Chicken should have a nice golden brown sear.

Remove Chicken Breasts and turn off Instant Pot.

Add Chicken Broth and deglaze pot.

Add Garlic.

Break Fettuccine Noodles in half and sprinkle in pot criss crossing noddles in layers. Do NOT Stir but adjust noodles to be level with liquid.

Add Heavy Cream.

Add Chicken on top.

Add 1/2 can of Ro-tel Tomatoes on top of Chicken.

Set to Manual for 8 minutes.

Natural Release for 8 minutes and then quick release.

Remove chicken from the top and stir pasta and allow to cool for 1-2 minutes.

Add grated Parmesan Cheese and stir.

Serve Chicken over Pasta and garnish with remaining Ro-Tel Tomatoes.