Salsa Verde (Tomatillo Salsa)

From my favorite Latin Lady Growing Sarita! This is SO good!!!! 

This is approximate. I started making it off what I remember and don't really check anymore. Changes on levels or spicy and size of veggies etc. 

10-12 tomatillos

2 garlic cloves (optional)

2 jalapeños

1 handful cilantro (half a bunch)

1/2 onion

kosher salt

Dry roast tomatillos, jalapeños, onions in a hot skillet rotating until mostly soft/ blackened. Add garlic cloves and just warm up a bit. Place in blender, add salt and blend everything until smooth. 

You can flash fry it in a little drizzle of olive oil to get it to last a bit longer but it's optional. 

Green Cheesy Beefy Enchiladas

Found this recipe from Half Baked Harvest, but modified for how many I was feeding and ingredients I had. Ended up being absolutely delicious! Her version is made in the skillet but feeds less people but I could do if it was just for my family. 

via https://www.halfbakedharvest.com/green-chile-enchilada-bake/

1lb ground beef

1 yellow onion, diced

1/2-1 diced green bell pepper (would love to try poblano)

1/2-1 TBSP minced garlic

1 tsp chili powder

1 tsp smoked paprika

1 tsp garlic powder

kosher salt and fresh cracked pepper

2 cups homemade salsa verde (@growingupsarita)

1 large can mild green enchilada sauce

14 corn tortillas

shredded cheese (used Colby jack/ mozzarella) about 2 cups

fresh chopped cilantro 

avocado, limes, greek yoghurt, for serving 

In large skillet brown onions, peppers and ground beef until cooked/ softened. Add garlic and spices and combine, add in salsa verde and can of enchilada sauce. Dump sauce into sprayed 9x13. Warm tortillas and place 1/3 cup or so of shredded cheese in tortillas, roll and tuck into sauce. Place shredded cheese on top and bake in oven for about 15-30 minutes. Serve with toppings. Can enjoy with fresh beans and rice or just as is. 

Adult Butter Noodles

This one comes from A Life From Scratch on instagram. Courtney is so talented and great at super simple and delicious family meals. My kids are realizing that plain noodles are boring and this is the perfect sauce to bridge them over to hopefully more sauces in the near future!

10 oz pasta cooked and drained (we liked angel hair)

a couple pads of butter

generous handful of grated parmesan

just a small pour of garlic expressions dressing (a staple in our house now! SO good!)

Mix together and serve with meatballs and a side salad or whatever works 

I sprinkled a little bit of garlic salt on top 

Warm Brussels Sprouts Salad

 I was yesterday years old when I found out: 1. Brussels sprouts is indeed spelled with an S at the end of Brussels and 2. You can shred them in the food processor with the flat shred attachment. Mind blowing! Like all things Ambitious Kitchen this recipe is nothing short of absolutely amazing! And simple! 

The kids all had to try it but I did serve it with leftover chicken and adult butter noodles. You could easily add protein or eat it plain or mix it with spaghetti and add some of the pasta water to make it a creamy spaghetti. Like Monique does in another recipe. 

https://www.ambitiouskitchen.com/warm-brussels-sprouts-salad/

• For the dressing:
• 3 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 1-2 teaspoons pure maple syrup
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• ½ teaspoon salt
• Freshly ground black pepper
• For the brussels sprouts salad:
• 8 slices bacon
• 1/2 cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options)
• 1 tablespoon olive oil
• 1 pound brussels, washed, stems removed, and roughly chopped/shredded (I used more)
• ½ cup shaved parmesan cheese (I just used shredded)
• Optional: ⅓ cup dried cranberries or dried cherries or dried blueberries
• 
  
• First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
  
  
  Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
  
  
  Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
  
  
  Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.

Thanksgiving/ Fall Spinach Pear Salad

 A favorite recipe from Ambitious Kitchen. I don’t always do the sweet potatoes and add persimmons I’m there in season. Just really yummy and fancy. 

https://www.ambitiouskitchen.com/sweet-potato-pear-pomegranate-spinach-salad/

• For the sweet potatoes:
• 2 medium sweet potatoes, cut into ½ cubes (can also use cubed butternut squash)
• 1 tablespoon melted coconut oil or olive oil
• 1 tablespoon brown sugar (or coconut sugar or maple syrup)
• 1/2 teaspoon garlic powder
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• Freshly ground salt and pepper
• For the pecans:
• ½ cup pecans
• For the salad:
• 2 (6 ounce) bags organic spinach (about 8-10 cups spinach)
• 3/4 cup pomegranate seeds, from 1 pomegranate
• 2 medium ripe bartlett pears, thinly sliced
• 1-2 slices persimmons 
• ½ cup goat cheese (or can use feta)
• For the dressing:
• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 garlic clove, finely minced
• 1 teaspoon maple syrup or honey
• ½ teaspoon dijon mustard
• Freshly ground salt and pepper, to taste

1. Preheat the oven to 400 degrees F. In a small bowl, whisk together the oil, brown sugar, garlic powder, cinnamon and cayenne. Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 20-30 minutes until sweet potatoes are fork-tender, tossing a bit halfway through. They should get a little crispy on the edges.

   
   

   1. While the sweet potatoes are cooking, you can toast the pecans on the stovetop: Add pecans to a pan and place over medium heat, stirring occasionally for 3-6 minutes until pecans are fragrant and slightly golden brown on edges. Remove from heat and transfer to a cutting board. After a few minutes, roughly chop the pecans into big pieces. Set aside.

      
      

      1. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.

         
         

         1. In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans and goat cheese crumbles. Drizzle with desired amount of dressing, then toss to coat. Add to bowls and serve with extra pecans and goat cheese, if desired.

• 
  

Healthy Turkey Chili

Love this recipe from Ambitious Kitchen. I love adding extra veggies. It’s just a really good chili. 

https://www.ambitiouskitchen.com/seriously-the-best-healthy-turkey-chili/?fbclid=PAAaYOJ_oko_7qghBqhb-cSKlIdiYTIHkXAHdbeg_XVyNg1BXPJDdCsLltidU

• 2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped

1 zucchini, diced 

Minced garlic 

• 1 pound extra lean ground turkey or chicken (99%) (can double)
• 4 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1 (28-ounce) can diced tomatoes or crushed tomatoes
• 1 1/4 cups chicken broth (use less for thicker, add a little at a time)
• 2 (15 oz) cans dark red kidney beans, rinsed and drained (can do 1 garbanzo or other) 
• 1 (15 oz) can sweet corn, rinsed and drained
• For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently

1. 
   

   Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

   
   

   1. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 

   2. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Easy Chocolate Frosting

 I used half a batch of this to ice a 9x13 of brownies. Delicious, especially chilled 

• 1/2 cup unsalted butter (1 stick) softened to room temperature or microwaved for 10 seconds
• 1/2 cup unsweetened cocoa powder I use Hershey's brand
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 2-3 tablespoons milk

Via: https://www.designeatrepeat.com/easy-brownie-frosting/#wprm-recipe-container-31828

Healthier Cookie Dough

 

• tablespoons coconut oil, melted and cooled
• 1/4 cup coconut sugar
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 scoop Vital Proteins Collagen(optional! omit if vegan)
• 1/4 cup non-dairy milk
• 1/2 teaspoon vanilla extract
• 1/3 cup chocolate of choice, chopped 

Via: https://rachlmansfield.com/the-best-edible-cookie-dough/