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Lemony Southern Style Posole

Lemony Southern Style Posole

You all know that phrase, “when life gives you lemons, make lemonade.” This proverbial message was the crust and namesake of Beyonce’s visual album Lemonade. Many have shared their opinions on the artistic nature of the video, the exposed cheating in the lyrics, the credibility of Beyonce as a figure of empowerment, all the way down to conversations about the videos “plantation chic” fashion. I decided to chart a different course and share my opinions on her grandma’s actual lemonade recipe in this week’s newsletter. My feelings are pretty strong on this matter so make sure you watch the video.

In addition, I explored what other recipes you could and should be making when life hands you lemons. Check out all 6 of my lemon inspired recipes below:

Lemony Southern Style Posole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8

Lemony Southern Style Posole

Lemony Southern Style Posole- Is great in the fall when the weather has finally got cooler.

Ingredients

  • 2 cups chopped turkey meat (2 smoked turkey legs)
  • 8 cups chicken or vegetable broth
  • 3 cups mustard greens, chopped
  • 1 (28 oz) can hominy, drained and rinsed
  • 1 medium onion, chopped
  • 4 tablespoons lemon juice
  • 2 teaspoons cajun seasoning
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon chilli powder
  • 2 teaspoons minced garlic
  • cilantro
  • 1 (4oz) can diced green chilis

Instructions

  1. In a large pot bring broth to a rolling boil. Add all ingredients and reduce the heat to medium low and simmer, uncovered, until the onions are tender.
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Green Chicken Tortilla Soup

Green Chicken Tortilla Soup

Green Chicken Tortilla Soup

Cook Time: 35 minutes

Serving Size: 6

Green Chicken Tortilla Soup

Green Chicken Tortilla Soup - This soup takes me back to growing up in San Diego.

Ingredients

  • 3 chicken breasts or thighs
  • 10 tomatillos
  • 1 small onion, chopped
  • 6 cups of chicken broth
  • 3 jalapenos, deseeded
  • 2 garlic cloves
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 cup of cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1 bay leaf
  • broken tortilla chips or tortilla strips
  • Optional toppings:
  • Tortilla chips, avocado, sour cream, fresh cilantro, jalapeno slices, red onion, shredded cheese, queso fresco, limes and sesame sticks and tapatio.

Instructions

  1. Add chicken broth to a large pot and bring to a boil. Lower temperature to a simmer and add in bay leaf and chicken and bay leaf to large pot. Once completely cooked through, approximately 20 minutes, then remove the chicken from the pot and let it cool. When the chicken is cool enough to handle use a fork to shred the meat. Remember to remove the bay leaf.
  2. While the chicken cooks, heat olive oil in a separate saucepan on medium heat. Add in tomatillos, onion, garlic, jalapenos, cilantro, cumin, chili powder, cayenne, salt and pepper and cook down for approximately 10-12 minutes. Tomatillos should be blistered and soft to the touch. Add tomatillo mixture to the food processor and blitz until smooth.
  3. Stir in tomatillo mix and shredded chicken back into the pot of broth. Add in lime juice, worcestershire sauce and honey and stir and let simmer. Taste and add any additional salt and pepper to your liking.
  4. Ladle soup into bowls, top with tortilla chips to taste, optionally garnish with your preferred toppings; serve immediately.

Notes

Note: My toppings included tortilla chips, avocado, cilantro, red onion, queso fresco, and I also tossed sesame sticks and tapatio hot sauce together.

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Sauteed Chipotle Mushroom Tacos

Sauteed Chipotle Mushroom Tacos

Have you had a taco worth dying for? Apparently I have. I got a story. Want to hear it? Well here it go.

So I decided to visit Chicago last week. I had a business meeting and I also just wanted to hang out with my girl friends a bit.  On Friday, I worked from a cute little cafe in Wicker Park. For lunch I decided to grab a few tacos from Big Star on my way to my next destination. I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up in instagram and wasn’t paying attention to the trip. BAD IDEA.

The Blue Line stopped at Chicago and like clockwork the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through insta on a “liking” spree.

For some reason I took a breather and looked up, all to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up … it didn’t. Not only did the door close on my hand, repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand that was stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.

The next series of events happened quickly but I will describe them as I know them to be true. I looked at my bag of food, caught on the outside of the door, in despair and thought, “I’M NOT LETTING GO, I WON’T GIVE UP ON YOU.” I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias. I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile knowing that I was still about to eat.

Were my priorities mixed up in the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge I shared my recipes for the 3 amazing vegetarian tacos that I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!

 Sauteed Chipotle MushroomTaco

A blend of crimini and portobello mushrooms, sauteed in chipotle adobo sauce, lime juice and sour cream. Served on top of warm corn tortilla with tossed mesclun greens and crumbled cotija cheese. Yum Yum!

Sauteed Chipotle Mushroom Tacos

Cook Time: 20 minutes

Yield: 4

Sauteed Chipotle Mushroom Tacos

Sauteed Chipotle Mushroom Tacos - Mushrooms are great substitute for meat and these tacos do not disappoint in the flavor department.

Ingredients

  • Chipotle Sauteed Mushrooms
  • 1 (8 oz) package crimini mushrooms, sliced
  • 2 large Portobello mushroom caps, thinly sliced
  • 3 teaspoons of sauce from canned chipotles in adobo
  • 2 teaspoons olive oil
  • 1 teaspoon of sour cream
  • 1 teaspopn lemon juice
  • salt to taste
  • ! Tacos
  • chipotle sautéed mushrooms
  • 4 corn tortillas, warm
  • 1½ cup of mesclun greens
  • ? cup queso fresco or cotija cheese, crumbled
  • ¼ tablespoon olive oil
  • salt to taste
  • pepper to taste

Instructions

  1. Heat olive oil in a medium skillet and add in all sliced mushrooms. Cook mushrooms browned and excess fluid has evaporated (approx. 10 minutes on medium heat). Add salt to taste.
  2. Get sauce (not the actual chipotles) out of the canned chipotles in adobo and add it to the pan. Add in the sour cream and lemon juice and stir. Cook down for 5 minutes
  3. Serve sauteed mushrooms on top of warm tortillas with crumbled queso fresco and mesclun greens topped in olive oil, salt and pepper
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Soy Chorizo Tacos with Garbanzo Bean Salsa

Soy Chorizo Tacos with Garbanzo Bean Salsa

Have you had a taco worth dying for? Apparently I have. I got a story. Want to hear it? Well here it go.

So I decided to visit Chicago last week. I had a business meeting and I also just wanted to hang out with my girl friends a bit.  On Friday, I worked from a cute little cafe in Wicker Park. For lunch I decided to grab a few tacos from Big Star on my way to my next destination. I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up in instagram and wasn’t paying attention to the trip. BAD IDEA.

The Blue Line stopped at Chicago and like clockwork the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through insta on a “liking” spree.

For some reason I took a breather and looked up, all to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up … it didn’t. Not only did the door close on my hand, repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand that was stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.

The next series of events happened quickly but I will describe them as I know them to be true. I looked at my bag of food, caught on the outside of the door, in despair and thought, “I’M NOT LETTING GO, I WON’T GIVE UP ON YOU.” I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias. I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile knowing that I was still about to eat.

Were my priorities mixed up in the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge I shared my recipes for the 3 amazing vegetarian tacos that I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!

 

Soy Chorizo Taco with Garbanzo Bean Salsa

 

 

 

The absolute best soy chorizo scrambled with eggs and topped with fresh avocado slices and a garbanzo bean salsa that has just a hint of heat. This taco is packed with flavor, texture and is super quick to make.

Soy Chorizo Tacos with Garbanzo Bean Salsa

Cook Time: 15 minutes

Yield: 6

Soy Chorizo Tacos with Garbanzo Bean Salsa

Soy Chorizo Tacos with Garbanzo Bean Salsa - These vegetarian tacos are sure to hit the spot.

Ingredients

  • Soy Chorizo Tacos
  • ½ sleeve of (12oz) Trader Joe's Soy Chorizo
  • 3 eggs (optional)
  • 6 corn tortillas, warm
  • ½ avocado sliced
  • garbanzo bean salsa
  • !Garbanzo Bean Salsa
  • ? cup garbanzo beans
  • ? cup chopped cilantro
  • ¼ jalapeno, deseeded and sliced.
  • 1 green onion stem chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped bell pepper
  • 1 tablespoon lime juice
  • 1 clove garlic
  • ½ teaspoon tajin classico seasoning
  • salt to taste

Instructions

  1. In a bowl mix all the ingredients for the salsa. Add in salt to your desired level and refrigerate.
  2. In a medium skillet, on medium heat, warm up soy chorizo. Optional: add in eggs and stir into chorizo until they are fully cooked.
  3. Serve soy chorizo on top of a warm tortilla and top with garbanzo bean salsa and sliced avocado.
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Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice

Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice

Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice

Cook Time: 1 hour

Serving Size: 2

Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice

Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice - I had a craving for a vegetable fried rice and here's my creation with cauliflower, honey and lemon. Yum!

Ingredients

  • !(CRISPY HONEY LEMON CAULIFLOWER ADAPTED FROM CLOSET COOKING)
  • !(CAULIFLOWER FRIED RICE ADAPTED FROM EAT YOURSELF SKINNY)
  • !CRISPY CAULIFLOWER INGREDIENTS:
  • ½ medium cauliflower, cut into bite sized florets
  • ½ cup flour (gluten-free ex coconut)
  • 1 egg, lightly beaten
  • ½ cup panko breadcrumbs (gluten-free)
  • pinch of sesame seeds
  • oil for frying
  • !HONEY LEMON SAUCE INGREDIENTS:
  • 2 tablespoons honey
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 2 teaspoons lemon zest
  • 2 tablespoons reduced sodium soy sauce (or tamari for gluten-free)
  • ¼ cup vegetable broth
  • 1 teaspoon chill sauce such as sambal oelek or sriracha
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • !CAULIFLOWER FRIED RICE INGREDIENTS:
  • ½ medium cauliflower, cut into bite sized florets
  • ½ yellow onion, chopped
  • ½ cup carrots, cubed
  • 1 egg, lightly beaten
  • 3 green onions, minced
  • 1 garlic glove, minced
  • 1 tablespoon sesame oil
  • ? cup low sodium soy sauce
  • ½ tablespoon brown sugar
  • ½ tablespoon rice vinegar
  • ? teaspoon ground ginger
  • pinch of red pepper flakes

Instructions

  1. PREPARE CAULIFLOWER FRIED RICE:
  2. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  3. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion and carrots and saute until tender, about 2 minutes.
  4. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, rice vinegar, ginger and red pepper flakes; set aside.
  5. Slide veggie mixture to one side of the wok and add in the beaten egg, scrambling until cooked through and then incorporate with the veggies.
  6. Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
  7. Top with green onions.
  8. PREPARE CRISPY CAULIFLOWER:
  9. Working in batches dredge the cauliflower florets in the flower, dip into the eggs, and coat in the breadcrumbs before frying them in oil heated to medium-high (350F) until golden brown and setting them aside on paper towels to drain.
  10. PREPARE HONEY LEMON SAUCE:
  11. Heat a pan over medium heat, add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch and cook until the sauce thickens, about a minute, before adding the crispy cauliflower and tossing to coat. Sprinkle sesame seeds over the top and serve Immediately.
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Coffee Crusted Skirt Steak

Coffee Crusted Skirt Steak

Queue Music: Go shortay its ya birthday, we gonna party like it’s ya birthday!!! Yes my loves, its my Birthday and I am so excited to have the chance to celebrate another year of life. So much has changed for me in the last year. As a matter of fact, next month I will be celebrating the anniversary of me “chucking up the deuces” to my corporate gig in exchange for pursuing my passion. It is just something about the months of July and August that get me fired up, must be the leo in me.

Coffee Crusted Shirt Steak - Coffee isn't only for breakfast. If offers a flavor explosion that pairs well with steak and adds a great crust.
Coffee Crusted Shirt Steak - Coffee isn't only for breakfast. If offers a flavor explosion that pairs well with steak and adds a great crust.

Continuing with my coffee craze I absolutely have to share with you this delicious recipe for Coffee Crusted Skirt Steak. Don’t turn up your nose at me, the robust character and texture of coffee enhance the flavor of meats like beef and pork. I promise, its actually a thing.

Coffee Crusted Shirt Steak - Coffee isn't only for breakfast. If offers a flavor explosion that pairs well with steak and adds a great crust.

I like to let the skirt steak rest in the coffee and spice blend for 20-30 minutes to soak up the flavor but then it’s a simple pan cook on each side for 2-3 minutes to achieve a perfect medium rare. And don’t forget, you need to let steak rest for 5-10 minutes before you even thinking about cutting into it to make sure the meat holds its moist, tender juiciness.

Coffee Crusted Shirt Steak - Coffee isn't only for breakfast. If offers a flavor explosion that pairs well with steak and adds a great crust.

With both of these yummy coffee inspired recipes this birthday girl is definitely sitting on cloud 9.

Coffee Crusted Skirt Steak

Prep Time: 6 minutes

Cook Time: 30 minutes

Serving Size: 4

Coffee Crusted Skirt Steak

Coffee Crusted Skirt Steak - I love to find ways to use leftovers and this is recipe was created when I discovered I did not have enough ground coffee for my morning cup of Joe.

Ingredients

  • !Steak
  • 1 – 1½ lb skirt steak
  • 2 tablespoons canola or vegetable oil
  • !Coffee Spice Blend
  • 2½ tablespoons of brown sugar
  • 2 tablespoons of red wine vinegar
  • 1 tablespoons of finely ground coffee
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ tablespoon of Dijon mustard
  • 1 teaspoon of salt
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • salt and pepper to taste

Instructions

  1. Heat oil in cast iron to high. If refrigerated take out steak to reach room temperature. Combine coffee, brown sugar, garlic, red wine vinegar, Dijon mustard, olive oil, cumin, cayenne pepper and salt in a bowl.
  2. Massage the marinade into the meat (optional: let meat marinade for 20-30mins) and once the oil in the cast iron starts to smoke add in the steak. Cook for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 5-7 minutes before thinly slicing at an angle. Serve warm.
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