40 Foods That Freeze Well!!! Freezing Tips To Save Time & Money
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Mexican Red Pork Pozole
Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!
Full recipe here:
Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.
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We sold our house and moved in with our parents last week while we search for our dream home. Working in Mom's kitchen is quite a treat - so much beautiful natural light, not to mention it's huge!!
SALAD INGREDIENTS:
►1 lb Roma tomatoes
►1 English cucumber
►½ medium red onion, sliced
►2 avocados, diced
►2 Tbsp extra virgin olive oil or sunflower oil
►Juice of 1 medium lemon (about 2 Tbsp)
►¼ cup (1/2 bunch) cilantro, chopped
►1 tsp sea salt or ¾ tsp table salt
►⅛ tsp black pepper
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Green Pozole with Chicken | Mexican Chicken Soup |The Frugal Chef
How to make pozole verde - green pozole recipe Mexican.
This green pozole with chicken is one of my favorite soups. I absolutely love it. It is also very easy to make.
First we will make a chicken stock. Once it is cooked we will remove the chicken from the pot, cool it and shred it.
We will also make a green base using poblano peppers, jalapeños , tomatillos and cilantro. After cooking that with a little cumin and oregano, we will mix it with the chicken stock.
We will then add the shredded chicken and some hominy. Finally, we will serve the pozole topped with chopped radish, chopped white onion, diced avocados and shredded cabbage or lettuce. Make sure not to forget the lime on the side. Delish! Enjoy this recipe guys!
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Green Pozole Soup
FOR THE STOCK:
4 large chicken thighs with skin and bone
8 to 10 sprigs of thyme
1 small carrot —washed and halved
1 small celery stalk with leaves
1/2 small onion
2 garlic cloves — peeled and smashed
2 mini sweet pepper or 1/2 a bell pepper — seeded
2 bay leaves
6 cups water
Place all the ingredients in a pot and bring to a boil. Skim off the foam as it starts forming.
Lower the heat and simmer until the chicken is fully cooked through.
Remove the cooked chicken and cool down. Remove the skin and shred into big pieces, making sure to discard any impurities and cartilage.
Skim the fat from the stock and discard. Strain the stock and set aside.
FOR THE SAUCE:
2 poblano chilies — seeded and cut in four
2 jalapeños — seeded and halved
1 large bunch of cilantro — washed
8 tomatillos — husked, washed and halved
3 garlic cloves — peeled
1 small onion — peeled and halved
1 1/2 cups water
1/2 teaspoon ground cumin
1 teaspoon oregano
Salt & Pepper
1- 25 oz. can (709 grams) Mexican hominy — drained
Place the poblanos, jalapeños, cilantro, tomatillos, garlic and onion into a blender. Blend until smooth.
Transfer to a pan and add the cumin, oregano and salt to taste. Cook until the sauce changes color, about 20 minutes.
Add the sauce to the pot with the chicken stock and mix.
Add the shredded chicken and the hominy. Stir and taste for salt. Adjust if necessary. Add black pepper. Stir and cook for another 20 minutes and serve. Garnish with the toppings listed below.
TOPPINGS:
Radishes - finely chopped
White onion — finely chopped
Shredded cabbage or iceberg lettuce
Diced avocado
Lime wedges
Molcajete Salsa & Avocado Tacos | Good Times with Jen
Heat Up Any Cinco Party With This Bomb A** Salsa.
Jen uses a molcajete to bring new life to this classic dip.
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Molcajete Salsa and Avocado Tacos:
INGREDIENTS:
For the salsa:
5 plum tomatoes
3 serrano chiles
3 garlic cloves, skin intact
Chopped cilantro
Salt and pepper, to taste
For the tacos:
2 ripe avocados, sliced
4 red radishes, thinly sliced
Corn tortillas
Chopped cilantro
Lime wedges
Oil for grilling
STEPS:
1.) Place tomatoes, serrano chiles, and garlic in a cast iron skillet. Dry-roast for several minutes on medium-high heat.
2.) Since the garlic will blacken more quickly, remove once charred and peel off the skin. Set Aside. continue roasting the tomatoes and chiles, until softened and blistered.
3.) Meanwhile, grill avocado slices until grill marks appears. Warm up some tortillas on the same grill. Set aside.
4.) Place garlic and salt in a molcajete or large mortar and perstle. 5.) Grind into a paste. Then add the chiles and grind again. Repeat the process with the tomatoes.
6.) Season with salt and pepper to taste. Mix in chopped cilantro.
7.) Assemble tacos: place grilled avocado on a tortilla, spoon the salsa over, and garnish with radishes, more cilantro, and lime juice.
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Seared Ahi Tuna Tostadas | Avocado Wasabi Cream Sauce | Blood Orange Sauce
These beautiful seared ahi tuna tostada appetizers are vibrant and full of flavor. The wasabi avocado cream sauce pairs perfectly with the seared tuna and sesame Asian slaw. It is topped with the most delicious reduced blood orange glazed sauce and toasted sesame seeds... Yum!
Recipe
Soy Citrus Marinade / Sauce
2 TBL Spoons Soy Sauce
1 TBL Spoon Lemon Juice
1 TBL Spoon Orange Juice
2 TBL Spoons Water
1 TBL Spoon Sesame Oil
1 1/2 Teaspoons of Rice Vinegar
Chopped Scallions & Toasted Sesame Seeds
Combine All Ingredients Together
Sesame Ginger Dressing
2 TBL Spoons Soy Sauce
1/2 Cup Olive Oil
3 TBL Spoons Rice Vinegar
1 TBL Spoon Sesame Oil
1 TBL Spoon Lime Juice
2 TBL Spoon Honey
1 Teaspoon Minced Ginger
1 Teaspoon Toasted Sesame Seeds
1 Teaspoon Siracha
Mix All Ingredients Together
Asian Sesame Slaw
2 Cups Napa or Green Cabbage
2 Cups Red Cabbage
2 Diced Green Onions
1 - 2 Blood Orange Segments
1/4 - 1/2 Cup Carrots (Cut Thin Strips)
2 Radishes (Cut into Matchsticks)
1/4 Chopped Cilantro
Combine All Ingredients Together
Wasabi Avocado Cream
1 - 2 TBL Spoons Fresh Wasabi
1/2 Cup Sour Cream
1/2 Cup Cream
1/2 Cup Cilantro
1/2 to 1 Avocado
1 TBL Spoon Lime Juice
Puree All Ingredients Together Until Smooth Consistency
Blood Orange Reduction Sauce
1/2 Cup Blood Orange Juice
2 TBL Spoons Butter
1 TBL Honey
Combine all ingredients in a saucepan over medium hit. Stir together and let reduce or thicken to a syrup consistency. Let cool.
Spicy Mayo
Combine Siracha & Mayo
Pickled Red Onion
1 Red Onion
1 Cup of Water
1 TBL Spoon Sugar
1 TBL Spoon Salt
1 Bay Leak
1 Pinch of Mexican Oregano
Directions:
1. Place tuna in a bowl or plastic bag and add marinade. 1/2 hour to 1 hour.
2. Fry up wontons. Make sure your oil is not too hot... They cook fast.
3. Place tuna in sesame seeds and cover all sides.
4. Place tuna in an oiled pan (not olive oil) and sear on both sides for 1 minute. Don't forget to briefly sear the edges
5. Add very little dressing to Asian slaw. Do this right before plating. You don't want a soggy slaw.
6. Lay out your wontons.
7. Add Wasabi Avocado Cream
8. Add Asian Slaw
9. Add Spicy Mayo
10. Sprinkle Toasted Sesame Seeds
11. Add Pickled Red Onion
12. Drizzle Blood Orange Sauce and add Dollops of Wasabi Cream
Enjoy!