1 can seasoned black beans (I used non seasoned and still had great flavor)
6 whole burrito-sized flour tortillas
2 Roma tomatoes, diced
1 cup grated cheese (ex. Monterey Jack or Cheddar)
Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce
Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
Heat olive oil in a large skillet over medium heat. Saute onions and bell peppers for 3 minutes. Add in squash and saute for additional 3 minutes. Add corn and black beans and saute until heated through. Add salt and pepper to taste.
Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you’d like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!
*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!
2 sprigs rosemary or 2 tsp (remove needles & bundle needles together and chop across)
1 Tablespoon Balsamic Vinegar
1 Tablespoon butter
1 Tablespoon Chicken stock concentrate
1 oz Fig Jam
Drizzle Olive Oil
Salt & Pepper, to taste
For side dishes:
1/2 lb potatoes
3 cups broccoli
drizzle olive oil
Salt & Pepper to taste
Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel ans season all over with salt and pepper. Cook in pan until no longer pink in center 5-7 minutes per side. Remove from pan and set aside to rest.
Lower heat under pan to medium. Add Shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in 1/2 cup water and stock concentrate. Let reduce until saucy, about 3 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt & pepper.
Thinly slice chicken. Drizzle chicken with sauce.
I served mine with roasted potatoes & broccoli.
Preheat oven to 425°F
Cut potatoes in 1/2 inch cubes, toss potatoes and snap peas in olive oil, and a dash of salt & pepper. Toss on baking sheet and cook in oven until tender and browned, 20-25 minutes.
*Leave butter out if you’d like the dish to be dairy free.
* You can sub sweet potatoes for regular potatoes & sub green beans or snap peas for broccoli.
Prep the veggies and fruit and set them aside, Prep the garlic and ginger, and set them aside in a small bowl.
Make the stir-fry sauce by mixing together the soy sauce and cornstarch until no lumps remain. Whisk in the water and set the sauce aside.
Preheat a large (12- to 15-inch) skillet over medium heat, and cut the chicken up into 1-inch pieces.
When the skillet is hot, add 1 tablespoon of the cooking oil to the pan along with the chicken. Turn the heat to high, and saute until the chicken is browned and almost cooked through, 4 to 5 minutes.
Remove the chicken from the pan, and add the onion, pineapple, scallions, and red and green peppers. Cook, stirring often until veggies are crisp-tender, 3 to 4 minutes, adding the additional tablespoon of olive oil if necessary.
Add the chicken back to the pan along with the garlic and ginger, stir-fry until just fragrant, about 30 seconds. Then add the stir-fry sauce, and lower the heat to medium. Cook until the sauce thickens and the chicken is completely cooked through, about 1 minute.
8 ounces cheddar cheese (or any good melting cheese), shredded
2 bell peppers, cut into strips
1 onion, cut into strips
1 chicken breast, cooked and cut into small pieces
Heat 2 teaspoon of olive oil in a large saute pan over medium-high heat.
Add bell peppers and onions to pan and saute until onions are translucent. Remove onion and peppers from pan and set aside for assembly.
Spray the inside of the saute pan with cooking spray. Place one flour tortilla in the pan. Add a layer of cheese on to the tortilla, follow up with onion pepper mixture and chicken. Add another layer of cheese on top of all ingredients (the cheese is the glue to hold it all together) and finish with another tortilla. Wait for a few minutes for the cheese to start melting and the bottom tortilla to harden and turn light brown.
Spray the top tortilla with cooking spray and using a spatula flip the whole quesadilla in the pan. (If the tortillas get off-center you should be able to recenter it using a spatula and pulling the top tortilla by hand). Wait until cheese is completely melted and bottom tortilla is hardened and light brown.
Slide it out of the pan onto a plate or cutting board. Cut into wedges and serve.
*You could use any number of sauteed vegetables or proteins in your quesadilla! ~Recipe from Mikaila
In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turn once, or until opaque.
*I had cut the recipe in half when I made it (as shown in picture).~Recipe from allrecipe.com
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.