Maple-Mustard Chicken Thighs

Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

Ingredients

• 1/3 cup spicy brown mustard 
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup
• 2 tablespoons yellow mustard
• 1 tablespoon grated onion 
• 1 tablespoon cider vinegar
• 2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 garlic clove, minced

• 8 bone-in chicken thighs, skinned 
• 1/4 teaspoon kosher salt
• Cooking spray 

Preparation

1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. 
2. Add chicken to bag; seal. Chill 2 hours.
3. Preheat grill to medium-high heat.   (or roast them in the oven for an hour or so)
4. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Chocolate Irish Stout Cupcakes

 Ingredients:

(For the cupcakes)

• 1 cup Irish stout (Guinness, Murphy's, etc)
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream

(For the filling…chances are, this will be more than you need. Please use this as an excuse to liberally taste-test, and/or overfill your cupcakes. It is entirely your call.)

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons room-temperature, unsalted butter 

(For the frosting)

• 4 oz Cream Cheese, room temp
• 1/2 stick butter, room temp
• 1/2 lb powdered sugar
• 3 to 4 tablespoons Baileys Irish Cream

Instructions:

Make the cupcakes:

1. Preheat your oven to 350 degrees.
2. Cut the butter into large chunks. In a large-ish saucepan, over medium heat, bring the butter and stout to a simmer. 
3. While the butter melts, in a larger-than-the-saucepan-sized bowl, whisk together the flour, sugar, baking soda and salt. The butter and stout should be simmering by now; remove them from the heat, add the cocoa and whisk together until smooth. Allow this mixture to cool for a few minutes.
4. While you wait for the butter-stout-chocolate mixture to cool, mix the eggs and sour cream with an electric beater until smooth. Pour in the butter-stout-chocolate mixture, and mix until just combined.
5. Pour this thick, chocolatey goodness into the previously-whisked flour–sugar-baking soda-salt bowl. You’ll probably want to break out your spatula at this point. Stir until just combined.
6. Put paper liners in a mini cupcake tray. Trust me. You can oil/grease/spray all you want, but you will still leave chunks of cupcake behind when you remove them. I know this. Fill the cups 3/4 full of batter and bake for 12 minutes. Rotate the pan half way through for even baking.
7. After the cupcakes have cooled, poke a hole in the middle. You could also use the end of a wooden spoon or even your finger. If you go with that approach, spray a little Pam on it beforehand. Also consider washing it.

Now make the filling:

1. Put your bittersweet chocolate in a bowl. This is easy when you use bittersweet chocolate chips. If you’re using a bar of chocolate, chop it roughly. Or gently. Your call.
2. In a medium-sized (maybe even the same one that you used to melt the butter and stout previously) pan, bring the heavy cream to a simmer.
3. Pour the cream over the chocolate, add the butter and stir until smooth and combined. Refrigerate, stirring every 10 minutes, until it’s pourable but not too runny.
4. To fill the cupcakes, spoon the ganache into a frosting bag or a plastic ziplock with the one corner cut off. Gently squeeze the ganache into the holes in the cupcakes.

Now make the frosting:

1. Put your room temperature butter and cream cheese into a large-ish bowl. It’s about to get messy, and you’ll want room to add sugar and whip the snot out of it.
2. With an electric beater, whip the butter until it’s light and fluffy.
3. Slowly add 3 cups of the powdered sugar, a little bit at a time. This keeps the frosting from getting grainy, and also allows you to spend more time playing with your electric mixer. Both are very important.
4. Add 3-4 tablespoons of the Baileys, depending on the level of flavor you want.
5. Add more powdered sugar if the Baileys has made it too runny
6. Frost those babies.

Egg in a Biscuit

 Ingredients

• 1 can jumbo flaky biscuits (usually 8 in each can)

• 8 eggs

• 1 packet bacon bits

• Shredded cheese, your choice

• Everything Bagel seasoning

• Scallions, chopped

Instructions

1. Preheat oven to 350 degrees.
2. Grease muffin tin. Pull apart biscuits (roughly in half) and line each muffin cup with one half of a biscuit. (Only line as many muffin cups as you have total biscuits, though. So if you have 8 total biscuits, only line 8 muffin cups). Try to get the biscuit dough to come up over the edges of the muffin cup.
3. Crack an egg into each biscuit-lined muffin cup.
4. Top with scallions, Everything Bagel seasoning, bacon bits, cheese (and whatever else your heart desires).
5. Cover each egg with the other half of the biscuit. Smoosh the top dough with the bottom dough to seal the egg & other goodies inside the biscuit. This can be easier said than done.
6. Bake for 15-20 minutes or until egg whites are set (or egg is cooked to your preference).
7. Enjoy! You can also put these in the fridge or freezer for later.

Posted by Emilee

Original recipe viewed on TikTok (sorry, yes it's infiltrated the blog)

Pumpkin Corn Bread

 Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, well beaten
• 1 cup canned unsweetened pumpkin puree
• 1/2 cup packed dark brown sugar
• 1/4 cup canola oil
• 1 cup coarsely chopped pecans (optional)

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
3. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
4. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Blistered Shishito Peppers

 Ingredients

• 20-30 Shishito Peppers*
• Salt
• Olive Oil

*YMMV

Instructions

1. Rinse and dry peppers.
2. Heat a skillet over medium-high heat to the point that a drop of water sizzles and evaporates quickly. 
3. Toss peppers in a bowl with olive oil to evenly coat them. This works better than trying to coat them in the skillet.
4. Add the oiled peppers to the skillet. Let them rest for a few minutes before disturbing them so they get a chance to char. Stir/turn them until the peppers are tender and blistered in spots. Popping sounds are good. This will take roughly 10 minutes.
5. Remove from skillet and sprinkle liberally with salt. Allow to cool briefly and enjoy.

I did not understand the hype at first. But then suddenly the peppers had disappeared and I didn't know what happened. Shishito peppers are incredibly mild, but I've been told every once in a while you'll get a doozy that is HOT. Hasn't happened to me yet, but you've been warned. 

Posted by Emilee

Adapted from: Cookie and Kate

Cheesy Ground Turkey Fritters

Ingredients

• 1 1/2lbs ground turkey
• 2 eggs
• 1/3 cup flour
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 3 jalapeno peppers, seeded & diced
• 1/2 bundle scallions
• 1 tbsp garlic powder
• Salt & pepper (get wild)
• Olive oil

Instructions

1. Combine ground turkey, flour, eggs, mozz, parm, scallions, jalapeno, garlic powder, salt, and pepper in a large bowl. Mix well.
2. Heal olive oil in a large pan or skillet over medium-low heat. With a large spoon, scoop the mixture into the pan. Slightly flatten to make a fritter. Don't overcrowd. Cook in batches to ensure even cooking.
3. Fry until golden brown on both sides -- about 6-8 minutes. Make sure to keep the temp medium-low other wise they will burn on the outside and not cook on the inside.
4. Garnish with more scallions and serve with your favorite dip: mayo, chipotle, garlic aoli, sriracha...etc.

I served these with blistered shishito peppers. If you haven't experienced the simple joy of these peppers, I must encourage you to do so.

Posted by Emilee

Adapted from: EatWell101

Basil Chicken in Coconut Curry Sauce

Ingredients

• 1 lb. skinless boneless chicken breast (or thighs), cubed
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 2 jalapenos, minced & seeds removed (I promise you, 2 does not add very much heat at all)
• 1 14-oz can coconut milk
• 1 tsp Worcestershire sauce
• 1/3 cup fresh basil, chopped (plus more for topping, if desired)
• 1 tbsp fresh ginger, minced
• Naan
• Olive oil

For Seasoning
Equal Parts:

• cumin
• cinnamon
• ground cloves
• ground cardamom
• ground black pepper
• chili powder
• salt
• ground turmeric

Instructions

1. Mix all spices in a small bowl. (Tip: mix a bunch of it in a mason jar and save for future use).
2. Place chicken in a medium bowl and generously season. Let sit for 30 minutes.
3. Heat 1 tbsp olive oil in skillet over medium heat. Add onion and jalapeno, cook for 3 minutes. Add garlic, cook for 1 minute or until fragrant. Remove mixture from skillet and place into large bowl.
4. Heat another tbsp olive oil in skillet over medium heat. Arrange chicken pieces in one layer in skillet, spreading so they are not overcrowded. When cooked through and lightly browned, remove to bowl with onions, garlic, and jalapenos. Repeat with all chicken.
5. Pour coconut milk into skillet. Cook on medium and stir until sauce thickens and starts bubbling. Mix in Worcestershire sauce.
6. Add chicken & veg mixture back into skillet, along with basil and ginger. Cook for 2 minutes.
7. Serve with warm naan. Top with additional basil if desired.

Posted by Emilee
Original recipe: We Are Not Martha

One Pot Wonder Thai-Style Peanut Pasta

INGREDIENTS

• 12 ounces linguine
• 4 cups vegetable broth
• 1/2 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic, thinly sliced
• 1 tablespoon tamarind paste (or substitute with 1 tablespoon rice vinegar or lime juice mixed with 1 tablespoon brown sugar)
• 1 tablespoon soy sauce (and/or fish sauce, if desired)
• 1/2 teaspoon red pepper flakes
• 2 inches of a ginger root, sliced into 1/4 inch slices
• 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
• 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
• 3 green onions, sliced in half lengthwise and then in 2 inch pieces
• 1 cup roasted salted peanuts, chopped
• 2 tablespoons peanut butter

Add at the end of cooking:

• One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
• Juice of one lime

Optional garnishes:

• Chopped peanuts
• Mung bean sprouts

INSTRUCTIONS

1. Place first chunk of ingredients in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
2. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
3. Stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

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Original recipe: Apron Strings
Posted by Jasmine

Veggie Lovers Flatbread Pizza

INGREDIENTS

• 10–12 inch thin crust pizza or flatbread
• Olive oil to sauté and to drizzle
• 1/2 cup half-moon sliced red onions
• 1/4 tsp minced garlic
• 1/2 cup torn basil or herbs of choice
• 1/2 to 2/3 cup fresh diced tomatoes or canned tomatoes (drained)
• 1/2 cup sliced zucchini
• 1/3 to 1/2 cup sliced yellow squash (or other veggie of choice)
• Shredded leafy greens of choice (arugula, spinach, etc)
• 1/2 cup (2 ounces) crumbled feta or goat cheese
• Cracked black pepper
• Dash sea salt

INSTRUCTIONS

1. Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
2. Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
3. Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
4. Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens and goat cheese
5. Place in oven on center rack until edges are crispy; about 10-15 minutes.
6. Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.

I made this for my birthday, along with a whole roasted branzino fish. They were both delicious and satisfying

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Original recipe: Cotter Crunch
Posted by Jasmine

Herbed Orzo Pilaf

 INGREDIENTS

• 1 Onion, chopped
• 2 cloves garlic, minced
• A sprig of thyme
• 2 TBS Butter
• 1 cup uncooked orzo
• 2 cups chicken broth

INSTRUCTIONS

1. Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. 
2. Add garlic and cook 1 min more
3. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. 
4. Add 2 cups chicken broth and bring to a simmer. 
5. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes.
6. If still liquidy, cook uncovered until desired consistency is reached

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Original recipe: Idk, this is barely even a recipe
Posted by Jasmine

Pork Sausage & Bell Pepper Risotto

 INGREDIENTS

• 7 tsp Chicken Stock Concentrate
• 4  Scallions: sliced and separated (or 1/2 onion or a shallot)
• 2 Bell Pepper: ½-inch-thick strips
• A soup bowl of spinach, chopped small (optional)
• 2 cloves Garlic: minced
• 1 Lemon, quartered
• 18 ounce Italian Pork Sausage: removed from casing (or chicken sausage half-moons)
• 1.5 cup Arborio Rice
• 1/4 cup Parmesan Cheese
• 1+ teaspoon Italian Seasoning
• 4 teaspoon Olive Oil

INSTRUCTIONS

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. In a medium pot, combine stock concentrate* and 7 cups water. Bring to a simmer, then reduce heat to low. 
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, leaving as much oil in pan as possible. 
4. Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and 1 tsp Italian Seasoning. (If pan is dry, add another drizzle of olive oil.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. 
5. Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed. 
6. Repeat process with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. 
7. While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and a good sprinkle of Italian Seasoning. Season with salt and pepper. Roast on top rack until softened and lightly charred, 15-20 minutes. 
8. Once risotto is done, stir in sausage, roasted bell pepper, and chopped spinach. 
9. Divide between bowls and sprinkle with scallion greens and Parmesan. Serve with lemon wedges on the side.

*I got the water hot and added a 1/2 tsp of stock concentrate to the risotto with each pour - keeps a pot clean

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Original recipe: HelloFresh
Posted by Jasmine

Juicy Skillet Pork Chops

INGREDIENTS

• 4 pork chops, about 1" thick
• Salt & pepper
• 1 tablespoon all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 cup chicken stock
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or brown sugar
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley, optional

INSTRUCTIONS

Prepare the Pork Chops

1. Take the pork chops out of the refrigerator and season on both sides with salt and pepper (use just less than ¼ tsp salt for each pork chop). Set the chops aside to rest for 30 minutes.
2. Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
3. Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
4. Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down, until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until pork is 145°F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes. If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.
5. Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

Make Pan Sauce

1. While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
2. Bring to a simmer and cook until reduced by half. Slide the skillet off of the heat, and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

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Original recipe: Inspired Taste
Posted by Piera

Easy Chicken Gyros & Tzatziki Sauce

INGREDIENTS

• 4 chicken breasts, pounded to 1/2 inch thickness (I use thighs and don't pound them, it's fine.  Better, even)
• 1 tablespoon Mediterranean seasoning (you can substitute Italian seasoning in a pinch)
• 1 red pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 4 pitas 
• optional: lettuce, feta cheese crumbles

Tzatziki Sauce

• 1/2 English cucumber, peeled and diced
• 1 cup cold plain Greek yogurt
• 4 teaspoons minced garlic
• 1 tablespoon dried dill
• 1 tablespoon lemon juice 
• salt & pepper

INSTRUCTIONS

1. Puree all sauce ingredients in a blender or food processor (see note). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
2. Season chicken breasts with Mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
3. Lay pitas on a clean surface. Add lettuce (if desired), chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a "tunnel shape".

* Super quick and easy for a weeknight dinner - takes 20 min to get it all together, you can make the sauce and chop veggies as the chicken cooks.
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Original recipe: Creme de la Crumb
Posted by Jasmine

Slow Cooker Chicken and Wild Rice Soup

 

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• 6 cups chicken stock

• 1 cup wild rice

• 3 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 2 teaspoons dried thyme

• 2 teaspoons dried rosemary

• 2 bay leaves

• 1 pound cremini mushrooms, thinly sliced

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk

• 1 cup half and half

• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6 hours. Add mushrooms during the last 30 minutes of cooking time.

3. Remove chicken from the slow cooker and shred, using two forks.

4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

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Original recipe: Big Oven
Posted by Jasmine

Chicken Pot Pie

INGREDIENTS
makes 2 pies

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas1 cup frozen corn
• 4 sheets refrigerated pie crust

INSTRUCTIONS

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
   
   
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
   
   
3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. 
   
   
4. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
   
   
5. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting
   
   
6. FREEZER OPTION: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Pan Sausage and Veggies

Servings: 4 if served with rice/quinoa

INGREDIENTS

• 2 cups red potato
• 3/4ths pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
• 9 ounces smoked sausage - I use turkey or chicken, not ground sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (I use this 15x21 inch sheet pan)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

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Original recipe: Big Oven
Posted by Jasmine

Pork Tacos with Roasted Veggies, Fresh Salsa, & Lime Crema

(This one is way easier to follow if it's broken down into sections)

Spice Mixture

• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper

Combine in a small bowl. Divide in half.

-

Roasted Veggies

• 2 red bell peppers
• 1 medium red onion
• 1 cup frozen corn
• 1 tbsp olive oil
• Half of the spice mix

Preheat oven to 425°F. Slice the bell peppers and half of the onion into thin strips (save the other half of the onion for the salsa). Put into a bowl with the frozen corn, olive oil, and spice mix. Toss to combine. Spread out in a single layer on a baking sheet. Roast in the oven until the veggies have softened, about 18-20 minutes.

-

Lime Crema

• 1 lime
• ½ cup plain Greek yogurt
• ½ tsp salt
• ⅛ tsp black pepper

Zest lime into a small bowl (save the lime for the salsa). Add yogurt, salt, and pepper and mix.

-

Fresh Salsa

• The lime you zested for the crema
• The other half of the onion from the roasted veggies
• 1 small bunch cilantro
• 1 pint grape tomatoes
• 2 tsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Juice the zested lime into a medium-size bowl. Finely chop the cilantro, mince the other half of the onion, and quarter the tomatoes. Combine with lime juice. Add olive oil, salt, and pepper. Mix.

-

Pork

• 4 pork chops, boneless
• 1 tbsp olive oil
• Half of the spice mix

Slice the pork chops into thin strips. Toss with the remaining spice mix. Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add the pork, cook, stirring occasionally, until the pork is golden brown, 4-6 minutes.

-

Tortillas

• 12 small corn or flour tortillas

Wrap the tortillas in a damp towel and microwave until heated through, 30 to 60 seconds.

Tacos: Assemble!

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Original recipe: Mealime

Posted by Piera