#.Black Bean Soup
Warm and flavorful black soup is always popular. The dark purple black color turns into a rich creamy texture, just right seasoned with fragrant onions, spicy jalapenos, cumin and chili powder. Boiled tomato paste until slightly caramel adds a layer of sweet umami that blends seamlessly with bay leaves and hearty chicken broth.
You can use homemade black beans or canned beans, as we do here. Be sure to drain the liquid first. Often, it is salty and can make the soup overly acidic. There are two variables here, depending on the thickness and thinness of the soup. The amount of soup to add and the degree of bean puree. Adding soup makes the soup thinner. The more beans you mix, the creamier and more homogeneous the soup will be. Adjust it for your own perfect results!
INGREDIENTS:
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
1 jalapeño, minced
2 cloves garlic, minced
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1/2 tsp. ground cumin
1 tsp. chili powder
3 (15-oz.) cans black beans, drained
3 c. low-sodium chicken or vegetable broth, plus more as needed
1 bay leaf
Sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Lime wedges, for serving (optional)
DIRECTIONS:
1.In a massive pot over medium warmness, warmness oil. Add onion and prepare dinner dinner till smooth and translucent, approximately five minutes. Add jalapeños and garlic and prepare dinner dinner till fragrant, approximately 2 minutes. Add tomato paste, stir to coat vegetables, and prepare dinner dinner approximately a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
Add black beans and soup. Stir the soup, add bay leaves and bring to a boil. Immediately reduce the heat to low and simmer for 15 to 20 minutes until it is slightly reduced and thickened. (If you need a thinner soup, add more soup as needed.)
Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
4.Serve with a dollop of sour cream, sliced avocado, and cilantro.
Do you like black beans?
#.Baked Turkey Burgers
Turkish hangers can make dry calls. But this will never be the case of these baked Turkish castles. Even if there is no oil, soy sauce, garlic, green onion, and taste are shattered. Baking is assumed to guess whether the hamburger is completely cooked.
We fly bread nucleus (may lead to dryness!), It is a way that it helps you wet your hand. Once they are placed in the sheet pan, they can be further shaped into more perfect patties if needed. The thickness of your putty determines how fast they cook. Therefore, if the width is more than 3 inches, be careful not to overcook.
You can top it as you like, but you can add a little avocado and fresh red onions to the lean turkey burger to add a richer one. This is also great if you have kale or coleslaw sautéed on top.
Have you already done this? Let us know how it went in the comments below!
INGREDIENTS
FOR TURKEY BURGERS:
1 lb. ground turkey
1 large egg, beaten
1 tbsp. low-sodium soy sauce
1/2 small shallot, minced
2 green onions, thinly sliced
2 cloves garlic, minced
1 tsp. ground mustard
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
FOR SERVING:
Hamburger buns
Spicy mayonnaise
Butterhead lettuce
Red onion, thinly sliced
Avocado, sliced
DIRECTIONS
Preheat the oven to 350 ° and line the baking sheet with parchment paper. In a large bowl, mix the minced turkey and the rest of the ingredients. Season with a pinch of salt, pepper and paprika flakes and stir easily. Shape it into 4 putties with a width of about 3 cm and place them on the prepared top plate. The mixture can be moist and it helps to get your hands wet to form the patties. You can still flatten the patty of the baking sheet.
Bake for 15 minutes until cooked and the internal temperature reaches 165 °.
Serve on a roll with the desired toppings.
Which is your favorite burger?
#. Mac & Cheese Stuffed Zucchini
Here's one way to get more vegetables into your mouth for those who like or dislike it. Chop zucchini meat, scoop it, chop it with spices, cook it into a creamy sauce, and pop it into old-fashioned children's macaroni and cheese.
To make the process as smooth as possible, Macs are put together in one pot. With the exact amount of salt, milk and cream, you don't have to drain the water from the pasta. The elbows are properly cooked in the dairy product, making the sauce silky smooth and completely creamy.
To further enhance the flavor, add spicy pepperjack cheese along with yellow cheddar cheese to add spiciness. If you prefer something classically mild, add cheddar cheese or replace it with another melting cheese that's perfect for your Mac. Sweet parmesan cheeses like Gouda, Gruyere, or nuts are all great.
If you made these zucchini boats together, please leave a comment and let us know what you like below.
INGREDIENTS
4 large zucchini, halved lengthwise
3 tbsp. butter, melted, divided
Kosher salt
Freshly ground black pepper
1 small yellow onion, finely chopped
4 cloves garlic, minced
3/4 tsp. smoked paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1/4 tsp. freshly ground nutmeg
6 oz. elbow macaroni
2 1/4 c. whole milk
1/4 c. heavy cream
2 c. shredded sharp yellow cheddar
1 c. pepper jack
Hot sauce, for serving (optional)
DIRECTIONS
Using a paring knife, rating zucchini (like you`re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.
Preheat the oven to 375 °. Move the zucchini boat to a large top plate. Brush thoroughly with half the butter and season with salt and pepper. Bake for about 15 minutes until just soft.
Meanwhile, heat the remaining butter in a large saucepan over medium to high heat. Add the reserved zucchini flesh, onions, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, paprika, mustard, cayenne and nutmeg and cook for 10-12 minutes with frequent stirring until tender and creamy.
Add macaroni, milk and cream and bring to a boil. Reduce the heat to medium heat, stir frequently and heat for about 6 minutes until almost al dente. Remove from the stove. Fold the cheese little by little.
Transfer the zucchini boat to a 9 "x13" casserole dish and place the spoon mac in the zucchini. Bake for 15-18 minutes until the zucchini is tender.
If necessary, top with hot sauce before serving.
Which is the best cheese for mac & cheese?
#. Sheet-Pan Green Chile Chicken Nachos
What's better than a cheesy chicken nachos tray? 4 cheese chicken nachos! Don't worry, some cans of chopped green chilies cut the richness of all cheeses. (No complaints.) We'll leave the toppings to you, but we highly recommend The Works, also known as red onions, radishes, avocados, jalapenos, coriander, and hot sauce.
Nachos has long been known to be the answer to a relaxing weekday dinner. (Nachos Supreme, who?) You can now also make keto with keto tortilla chips and cauliflower nachos. Fried chicken makes these nachos so easy, but if you want to bake and shred your own chicken breast, skip ahead.
Are you making it for a party? Serve with a black bean dip or a bowl of nachos cheese to enhance the cheese element. If you're planning on making these for the crowd, the recipe can easily double, but it's worth using two baking sheets to avoid overloading the chips. Chopped green chilies aren't too spicy, but if you're heat-sensitive or need a children's version, skip them.
Shopping Tip: Look for sturdy chips that can withstand layers of cheese and toppings.
INGREDIENTS
12 oz. restaurant-style tortilla chips
2 c. shredded rotisserie chicken
2 (4-oz.) cans chopped green chiles
8 oz. sharp cheddar, grated
8 oz. Monterey Jack, grated
10 oz. queso fresco, crumbled
1/4 c. grated cotija cheese
1/4 red onion, thinly sliced
6 radishes, thinly sliced
1 avocado, pitted and chopped
2 jalapeños or serrano chiles, thinly sliced
1/2 c. chopped fresh cilantro
Hot sauce, for serving
DIRECTIONS
- Preheat the oven to 450 ° F and lay the foil on a large rimmed top plate. Spread half of the chips on a baking sheet in a single layer. Place half of the chicken, half of the chili, half of the cheddar cheese, Monterey Jack and Kesofresco on top. Decorate the rest of the french fries, chicken, chili, cheddar, Monterey Jack and keso fresco.
- Bake for 5-7 minutes until the cheese melts evenly and the chips start to turn brown on the exposed edges. Sprinkle with cotija and serve with onions, radishes, avocado, jalapenos, coriander and hot sauce.
How spicy do you like your nachos?
#. Easy Mexican Rice
This simple Mexican rice recipe is more flavorful and better than what you've ever eaten at the TexMex restaurant. Make something with chicken enchiladas or tamare pie and call it a day!
The process is simple and the results are invincible. Fry the fragrant onions, carrots and peppers until they are golden and tender until the aroma is completely absorbed by the oil. Next, stir the rice and tomato paste with the vegetables, the grains of rice are lightly toasted, and the tomato paste is slightly caramelized to enhance the spicy and sweet flavor. If you cook the tomato paste until it becomes caramel, this rice will stand out. Pour the soup, sprinkle with spices, cover and simmer on low heat until the rice is completely cooked-after about 17 minutes lift the lid and one of the finest clouds of steam will decorate your nose .
cumin And oregano are both classic spices in Mexican pantry, adding an essential flavor to the finished dish. I like to add chopped coriander to rice in a healthy amount, but if you don't like herbs, feel free to substitute parsley, green onions, or even basil. (We still like coriander,
but you do!)
This side dish is very addictive, for breakfast (stuffed in a breakfast fridge, topped with fried eggs), lunch (with Mexican corn) You can eat salad) and dinner (in this cheesy octopus casserole bonus layer), but if you have leftovers, store them in the fridge's closed container for up to 5 days, or in the freezer for up to 1 month. I can do it. Before eating, reheat the rice in a microwave while pouring water on it to rehydrate the rice.
Did you find your new favorite rice? Let us know in the comments below, and don't forget to rate it!
INGREDIENTS
3 tbsp. extra-virgin olive oil
2 carrots, peeled and diced
1 small green bell pepper, diced
1 small onion, chopped
3 cloves garlic, thinly sliced
2 c. long-grain rice, rinsed and drained
2 tbsp. tomato paste
2 1/2 c. low-sodium chicken broth
1 (14-oz.) can fire-roasted diced tomatoes, drained
1 (8-oz.) can tomato sauce
3/4 tsp. ground cumin
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1/4 c. freshly chopped cilantro
DIRECTIONS
Heat the oil over medium heat in a large frying pan. Add carrots, peppers, onions and garlic and fry for 5 minutes with stirring until the onions are translucent. Add rice and tomato paste, stir and simmer for 2-3 minutes until the grains are cooked.
Pour the soup, diced tomatoes and tomato sauce and season with cumin, oregano, 1 tsp of salt and 1/2 tsp of pepper. Bring to a boil. Cover and reduce heat to low.
Boil for about 17 minutes until the rice is cooked and the liquid is absorbed, stirring occasionally.
Stir the coriander before serving.
What type of beans do you like to serve with rice?