Blog Archives

September 27th, 2019

9/27/2019

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Slow Cooker Santa Fe Chicken with Avocado Lime Crema

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 minutes/6-8 hours

Chicken Stew

5 chicken breasts, skinless, boneless
3 bell peppers, sliced
1 large sweet onion, sliced
4 roma tomatoes, diced
1 6 oz. can green chilies
1 12 oz. can pinto/black beans, drained
2 habaneros, diced (optional)
4 cloves garlic, diced
4 tbsp. chili powder
4 tbsp. ground cumin
1 tbsp. cayenne pepper
3 tbsp. oregano
3 tbsp. olive oil
1 c. chicken stock/water
salt and pepper

Avocado Lime Crema

8 oz. sour cream
1 avocado, cubed
2 limes, juiced
1/2 c. fresh cilantro
1/4 c. green onion
salt and pepper

First, make the stew. Put all of the veggies and garlic at the bottom of the slow cooker. Add the beans and chilies on top of the veggies. Sprinkle about half of the ground seasonings over the veggies and beans and mix together. Pour the stock/water into the pot.
Place the chicken on top of the entire mixture and add the oil. Lastly, place the rest of the ground seasonings on top. Cook for about 6-8 hours on low heat or until the chicken can be pulled apart with a fork.
While the chicken is braising, make the crema. Put all of the crema ingredients into a blender and blend until full incorporated. It should not be too thick and should fall off a spoon. If the sauce is too thick, gradually add more lime juice or vinegar. Place in the fridge until cooled down.
Once the chicken is done cooking, place in a bowl and add the crema over top. This dish tastes amazing with some fresh green onions and avocado!

Me Cuisine Tips

Serve the chicken over some rice...or even cauliflower rice (that's what I used and it turned out amazing)!
To make it spicier, just add more habaneros or other hot peppers.
Adding corn will amp up the texture and make the liquid slightly creamier.

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September 25th, 2019

9/25/2019

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Ginger Spice Cookies

SERVINGS: 18
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 40 min/20 min

Liquid Ingredients

1 c. unsalted butter, melted (but not hot)
1 c. dark brown sugar
1 egg
1/4 c. molasses

Dry Ingredients

2 1/4 c. bread or all-purpose flour
1 tsp. baking soda
2 tbsp. ground ginger
1 tbsp. ground cinnamon
1/2 tbsp. ground clove
1/2 tbsp. all spice
6 oz. candied ginger, diced finely

For Rolling

A bowl or plate with white sugar

To make a true cookie, you should use this fancy method called the "creaming method" (mixing the sugar and liquid ingredients together, then gradually add the dry ingredients).
Preheat the oven to 350 degrees F. Begin by putting the dark brown sugar (packed in the measuring cup) and melted butter in a bowl. Mix with a standing mixture or hand mixture, gradually moving to high speed until the mixture is dark and creamy. Add the egg and molasses and repeat the same process, increasing the volume.
Mix the dry ingredients in another bowl and incorporate using a whisk (or a fork) to remove lumps. Put the mixer on low speed in the wet ingredient bowl and gradually add the dry ingredients. It is going to become harder to mix, so gradually increase the speed until the dough is homogenous and uniform.
Once the dough is formed, add the candied ginger to the mix and use a spoon so you have some in every bite. Place the mixture in the fridge for about 30 min.
Remove the dough from the fridge and use a teaspoon measure or small ice cream scoop to get balls that are 1" in. diameter. Take the formed ball and roll in the sugar until evenly coated. Place the formed, sugar dough on a non-stick baking sheet or on wax paper on a sheet tray. Make sure there is about 1 1/2 inches between the balls so they don't bake into each other.
When the trays are full, put them in the oven for about 10-12 minutes, or until the flatten out slightly and are firm on the outside. Take the trays out when done cooking and let them cool at room temperature for about 20 min before handling them (they will fall apart and you want them to firm up). Place the cooled cookies on a wire rack, if you have one, and repeat the process (should make about 36 cookies). These cookies pair well with a cup of coffee or a glass of milk!

Me Cuisine Tips

Using the melted butter makes for a more tender cookie (and usually more chewy). Use white sugar if you want a cakey cookie.
I was going to call them ginger snaps, but there's no snap to them because they are so tender.
The creaming method is the base, but you can add whatever flavorings you want to it. Maple syrup would taste terrific in these cookies.

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September 23rd, 2019

9/23/2019

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Slow Cooker Pot Roast

SERVINGS: 6
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/90 min (pressure cooker), 6-8 hrs (slow cooker)

Roast

2 3/4 lbs. beef chuck roast or shoulder
2 tbsp. dijon mustard
generous amount salt and pepper

Accompaniments

2 large carrots, chopped roughly
1 yellow onion, chopped roughly
12 oz. button mushrooms, sliced
2 celery stalks, chopped roughly
1/4 head cabbage, chopped roughly
1 lb. small yellow potatoes
4 cloves garlic, chopped fine
4 oz. tomato paste
16 oz. beef stock
2 sprigs fresh rosemary, chopped fine or whole
2 sprigs fresh thyme, chopped fine or whole
1/2 bunch fresh parsley, chopped fine or whole
2 dried bay leaves
1/4 c. red wine (optional)
generous amount salt and pepper

Put everything in the pot/slow cooker except for the roast (it really doesn't matter how you do it or the order). Generously salt and pepper the roast on all sides and coat the top with dijon mustard.
Place on top of all the veggies and herbs (if you keep the herbs whole, tie them up in a cheese cloth or pick them out later). Place the top on and either pressure cook for 90 minutes or slow cook on low heat for 6-8 hours.
When the timer goes off, make sure the vegetables are tender and the meat is falling apart. Perfect for a cold, lazy night!
Now, that is the quick way of cooking the pot roast. However, you can place the vegetables on a sheet tray with the tomato paste and roast them for about 20 minutes before adding into the pot. You can also sear the meat on all sides and get a nice crust before placing on top of the veggies. This just adds another depth of flavor, but is not necessary!

Me Cuisine Tips

Now, you don't have to add all of those vegetables. Be creative and add different types, like turnips or a different type of potato.
You can make a thicker sauce by removing the contents and reducing the liquid by half in the pot on high heat. This is essentially called a demi-glace and adds deep, rich flavor (add butter for a more luscious consistency).
Tastes really good with rice. However, if you are trying to lower carb intake, just remove the potatoes!

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September 20th, 2019

9/20/2019

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Apple Picking Crumble

SERVINGS: 9
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 min/50 min

Macerated Apples

6 apples, peeled (optional), cores removed, sliced thin
1/4 c. dark brown sugar
1/4 c. maple syrup
2 tbsp. ground cinnamon
1 tbsp. ground clove
1/2 tbsp. nutmeg
1 1/2 tsp. vanilla extract (optional)
pinch salt

Crumble

1 1/2 sticks unsalted butter, cold, chopped up
1 c. dark brown sugar
1 tbsp. ground cinnamon
1 1/2 c. old fashioned oats
pinch salt

Create the crumble by mixing all of the ingredients into a bowl using a mixture or your hands. Work it until the crumble is evenly distributed, cover, and place in the fridge for 20 minutes or until cold.
Preheat the oven to 375 degrees F. Mix the apples, spices, sugar, and all other ingredients into a baking dish (I used a deep 9x11 glass dish). Incorporate the ingredients evenly with a spoon and smooth out the apples evenly in the dish. Take the crumble out of the fridge and use your hands to distribute it all of over the top until the apples are covered. Don't work it too much because you want it to be cold.
Place in the oven for about 50 minutes to an hour. Check to make sure the crumble on top is solidified and the apples are softened, but still have texture. The crumble should be brown and solid, the apples should have a little crisp left, and the liquid should be a thin syrup consistency. Take a nice healthy serving and place a large dollop of vanilla ice cream on top so it melts all over the crumble!

Me Cuisine

You can remove the skin off the apples, but I didn't because I like the flavor and texture of the skin.
I made a gluten-free crumble; however, you can add flour to the crumble for a more traditional take. I actually prefer the oats.
Use a variety of apples for the best flavor! I used four different varieties from apple picking.
Vanilla ice cream, whipped cream, and caramel sauce are awesome toppings for this recipe.

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September 18th, 2019

9/18/2019

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BBQ Pulled Pork Nachos

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 min/120 min (pressure cooker) or 8 hrs (slow cooker)

Pulled Pork

2 1/2 pounds whole pork shoulder
1 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. apple cider vinegar
1/4 c. olive oil
generous salt and pepper

BBQ Sauce

1 c. ketchup
1 tbsp. mustard
1/2 c. Worcestershire sauce
1/4 c. brown sugar
3 tbsp. apple cider vinegar
3 tbsp. molasses
1 tsp. cayenne
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
pinch crushed red pepper
pinch salt and pepper

Pico de Gallo

2 roma tomatoes, chopped fine
1 jalepeno (charred optional), chopped
2 cloves garlic, chopped finely
1/2 yellow onion, diced finely
1/4 bunch cilantro
2 limes, juiced
salt and pepper

Chips and Toppings

1 16 oz. bag yellow corn tortilla chips
8 oz. monterey jack cheese, shredded
8 oz. sharp cheddar cheese, shredded
2 avocados, diced finely (optional)
6 oz. sour cream (optional)
sliced red onion and jalepenos (optional)

If you are following the recipe making everything homemade, it will take some time, but definitely worth it! Start by making the pulled pork. Place the pork shoulder into a slow cooker and slather with the olive oil and all of the seasonings. Cook for about 6-8 hours on medium heat. If you have a pressure cooker, pressure cook for 90 minutes and check for doneness. It should easily pull apart with a fork. Once shredded, let it marinate in the juices until ready to assemble the nachos.
Next, make the pico de gallo. Mix all of the salsa ingredients in a bowl and mix until evenly distributed. Cover and place in the fridge and let marinate for at least 45 minutes for best results.
While that is marinating and the pork is cooking/marinating, put all of the bbq sauce ingredients into a pot and place on medium heat. Mix all of the ingredients together until one, cohesive sauce. Simmer for at least 30 minutes until the sauce starts to turn a dark color (like molasses), but simmer longer for better results and more flavor. You can let it simmer while preparing the other ingredients.
Preheat the oven to 375 degrees F. While everything is cooking, prepare the toppings by shredding the cheese, slicing additional vegetables, and placing the chips on a large, deep sheet tray.
Once everything is done cooking, now it is time to assemble this football worthy dish. Now, you can assemble your nachos however you want, but I will list what I did. First, start off with a layer of chips. Then, add raw sliced jalepenos and red onion. Once those are placed, put a layer of cheese. Next, put a layer of pulled pork on top of that with bbq sauce drizzled over top. After that, sprinkle some cilantro. To make it extreme, I added another layer assembled the exact same way on top. Put the assembly of nachos in the oven for about 10 minutes or until the cheese is melted.
When the cheese is melted, remove from the oven and place scoops of pico de gallo and sour cream on top so you can dip chips in them. Finish with fresh avocado and cilantro and try to share with you friends (even though that may be difficult since it is so good)!

Me Cuisine

I charred the jalepeno before adding it to the pico de gallo to add more flavor.
Now, I know you don't want to be stuck in the kitchen all day during football season, so you can substitute pre-made bbq sauce and salsa or even use rotisserie chicken.
You can use any chips, like blue corn tortilla chips or even potato chips.
Like wings, there are infinite ways to make nachos. Use flavors you like and just focus on how to assemble the ingredients to create different textures and flavors in every bite.

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September 15th, 2019

9/15/2019

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Keto Cauliflower Crust Pizza

SERVINGS: 2
DIFFICULTY: Expert
DIETARY: Gluten-Free
PREP/COOK TIME: 15 min/60-75 min

Crust

1 large head of cauliflower, stem removed
1 egg
1 c. parmesan cheese, grated
1 tbsp. dried oregano
1 tbsp. garlic powder
olive oil or cooking spray
salt and pepper

Pizza Sauce

1 16 oz. can san marzano tomatoes
4 cloves garlic, diced roughly
2 shallots, chopped
1/4 c. olive oil
1 bunch of basil
1 tbsp. dried oregano
pinch crushed red pepper
salt and pepper

Toppings

Whatever you want! (I had pizza sauce, mozzarella cheese, eggplant, pepperoni, mushrooms, and more parmesan cheese)

Preheat the oven to 350 degrees F. Pulse only the florets of the cauliflower in a food processor or blender until the consistency resembles small grains of rice. Spread the pulsed florets on a sheet tray with salt and pepper and bake in the oven for about 15 minutes or until the cauliflower is cooked through (this is to remove moisture from the cauliflower).
While the cauliflower is cooking, start the sauce by heating the olive oil, shallots, garlic, oregano, and crushed red pepper until the shallots are translucent on medium heat. After about 5 minutes of cooking, add the rest of the sauce ingredients and simmer for 30-40 minutes.
Once the cauliflower is done, remove from the oven and raise the heat to 400 degrees F. Now comes the tricky part. You have to remove more moisture from the cauliflower by putting a handful in a sheet of cheesecloth and twist until no more liquid drains out. You want to squeeze all of the moisture out of the cauliflower through the cheesecloth. When all of the moisture is taken out of all the cauliflower, add to a mixing bowl with all the the crust ingredients. It is not going to feel like any typical pizza dough, but it is enough to bind and form. On a sheet tray or pizza tray form the dough to your desired thickness (I did a thin crust about an 1/8 of an inch). Make sure the tray is non-stick or lather with oil or spray. Place the crust in the oven for about 35-40 minutes or until the crust is brown and dry.
While the curst is baking, take the sauce off the heat, cool, and pour into a blender. Blend until a smooth consistency and add back to the pot and simmer until the crust is done.
Once the crust is done baking, remove from the oven and let it cool slightly. Once cool, put a SMALL amount of sauce and toppings on the crust (you do not want to over sauce cauliflower crust or it will get wet and soggy and you won't be able to pick up the slices). Place back in the oven until the toppings and cheese is melted and cooked through.
Remove once all of the ingredients are cooked through and turn off the oven. All of the great pizza flavor without all of the carbs!

Me Cuisine Tips

For best results, use toppings that do not have a lot of moisture so your crust doesn't get soggy!
If you don't like the consistency, you can add almond flour to the crust to hold it together better.
Heavily season the crust since cauliflower does not have a lot of flavor.
The servings is two because I made two individual pizzas.

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September 11th, 2019

9/11/2019

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Falafel Pita Wrap

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Vegetarian, Dairy-Free (w/o tzatziki), Gluten-Free (w/o pita)
PREP/COOK TIME: 25 min/20 min

Falafel

16 oz. dried garbanzo beans (or canned)
4 cloves garlic
1 c. parsley
1/2 yellow onion
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tbsp. olive oil
salt and pepper
1/2 pan of neutral oil for frying

Tzatziki Sauce

2 c. greek yogurt
3 lemons, juiced
1/3 c. fresh dill, chopped
1/2 cucumber, chopped very fine or grated
1 clove garlic, chopped very fine
salt and pepper

Pita Garnish

Toasted pita wraps
Sliced tomatoes
Sliced red onions
Parsley
Sliced radish

Make the sauce by putting all of the tzatziki ingredients in a bowl and mix until thoroughly combined. Place in the fridge overnight for best results.
If you use dried garbanzo beans, soak them in water overnight (about an inch over the beans) before using OR boil them in hot water until slightly tender, but still firm. You can use canned garbanzo beans and skip this step.
Put the beans in a food processor or blender and pulse until the beans resemble tiny pellets (don't blend smooth or you won't have texture). Place in a bowl. Put the rest of the ingredients in a food processor and pulse the same way. Put those ingredients in the same bowl and mix until it is evenly distributed and you can form thick patties or balls. Form the falafels however you want an place on a tray.
Heat the oil in a pan or pot until about 375 degrees F. Place about 4-5 falafels in the oil so you don't overcrowd the pan and lower the temperature. If shallow frying, flip the falafel after 2 minutes or brown on one side. If deep frying, flip until evenly brown. Once each batch is done frying, place on a wire rack over a tray and sprinkle with some salt.
After all of the falafels are done (they should be crunchy on the outside and moist inside), place a couple inside the toasted pita bread and add the vegetables and add the tzatziki. You can also put it in a salad without the pita bread.

Me Cuisine Tips

Some of the aspect of this wrap aren't traditional, but they taste like they are and are extremely moist!
You can bake the falafel, but it won't be as tender because the beans can get dry.
Pickled radishes pair perfectly with this recipe.
Hot sauce is a good contrast with the creamy sauce and reminds me of halal trucks in New York City.

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September 10th, 2019

9/10/2019

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Vegan Stuffed Peppers with Chipotle Tomato Sauce

SERVINGS: 4-6
DIFFICULTY: Moderate
DIETARY: Vegetarian, Gluten-Free, Dairy-free
PREP/COOK TIME: 30 min/60 min

Stuffed Peppers

9 bell peppers, top off and cored
1/2 eggplant, diced small
1 1/2 c cooked quinoa
16 oz. tempeh, diced small
1/2 yellow onion, diced small
2 garlic cloves, diced small
1 tbsp. dried oregano
1 tbsp. ground cumin
1 tbsp. olive oil
salt and pepper

Spicy Chipotle Sauce

12 oz. crushed tomatoes
8 oz. canned chipotles, sauce and peppers
2 shallots, diced
2 cloves garlic, whole
1 carrot, diced
1 tbsp. dried oregano
1 tbsp. apple cider vinegar
1/2 tbsp. crushed red pepper
salt and pepper

Preheat the oven to 375 degrees F. Begin by making the spicy chipotle sauce. Add the shallots, garlic, carrots, oregano, red pepper, and olive oil into a pot and cook on medium heat for about 6 minutes. Once the vegetables start browning, add the rest of the ingredients and simmer for 20-25 minutes, or until the vegetables are soft. Once cooked, put in a food processor/blender and blend until smooth. When smooth, add back to the pot and continue cooking on low heat until the peppers are done (you can add water or stock to thin it out).
To make the filling, put all of the ingredients except the quinoa and bell peppers into a pan and cook on low heat to sweat out the vegetables, which should take 10-15 minutes. Once translucent, add the cooked veggies into a bowl with the cooked quinoa (cook the quinoa in a rice cooker or using a pot with water).
Stuff the peppers by taking the filling and packing it tight in each pepper until you are unable to add anymore. Place the peppers in a shallow cooking dish with two cups of water at the bottom of the dish. Cover with foil and put in the oven for about 45-60 minutes, or until the peppers are soft (this method is to steam the peppers and evenly cook them).
When the peppers are done cooking, take them out of the oven and either place on a serving tray or keep in the dish. Top each of them with the chipotle sauce and chopped parsley for added freshness!

Me Cuisine Tips

I added cheese on top for extra flavor!
Tempeh is imitating to some, but it is a perfect substitute for ground beef and is cheap. It is a lot tofu where it absorbs the flavor around it.
Add beans and corn to the filling for more color and flavor.
You can use rice instead of quinoa to act as a better binder for the filling.

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September 05th, 2019

9/5/2019

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Chunky Guacamole

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegetarian
PREP/COOK TIME: 20 min/0 min

Guacamole

3 ripe avocados, cubed
2 roma tomato, diced small
1/2 red onion, diced small
2 garlic cloves, diced very fine
1 jalepeno, diced very fine
3 limes, juiced
1/4 c. cilantro, chopped fine
salt and pepper

First, you want to prepare the avocados. Take your knife and place it perpendicular at the stem. Do a clean slice down until you hit the pit, then circulate the knife and avocado until the incision is all the way around. Put one hand on the top half and one hand on the bottom, twist until the two halves are close to perpendicular, then pull them apart. If the avocado is ripe, pull the pit out with your fingers or spoon. If it's a little firm, take your knife, hit the pit where the knife is barely inside, twist, and pull out. To cut the avocado, use a spoon to scoop it out as a whole half and place on the cutting board. Chop roughly and put in a bowl.
Add the lime juice and salt/pepper and mash with a fork to a desired consistency. Add the finely chopped garlic, jalepeno, tomatos, red onion, and cilantro into the smashed avocado and mix until incorporated. Serve with chips or in a burrito...or even on a shoe because it is that good!

Me Cuisine Tips

This is how I prefer my guacamole, but most are probably used to just straight avocados, lime juice, and salt/pepper. I like different textures.
Be sure to store in an airtight container so it doesn't oxidize and brown.
Adds good flavor to nachos, tacos, and burritos. It's bright and acidic from the cilantro and lime juice.

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September 05th, 2019

9/5/2019

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Basic Buffalo Wings

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 10 min/40 min

Chicken Wings

1 lb chicken wings and drumettes (about 10)
1 tbsp. vegetable oil
salt and pepper

Buffalo Sauce

1 c. hot sauce
1 tbsp. unsalted butter
Garnish: blue cheese, green onions

Start by preheating the oven to 350 degrees F. Take the wings and toss them in a bowl with oil and salt/pepper. Place the wings on a wire rack over a sheet tray spaced apart (you can use just a tray, just flip halfway through the cooking time. Place in the oven for 25 minutes, then raise the heat to 450 degrees F for another 15 minutes or until brown and crisp.
The sauce is easy! Put the hot sauce in a pan on medium heat. Reduce the liquid for 10 minutes about a quarter down then add the butter and swirl the pan until melted and thicken (swirl the pan pretty quick to emulsify [combine] the butter into the hot sauce. Take off the heat and pour in a bowl.
Once the wings are done, take them out of the oven and place in the bowl while they are scorching hot. Toss them in the bowl until evenly coated, put on a plate, and garnish with blue cheese and green onions. An IPA will pair perfectly with these spicy wings.

Me Cuisine Tips

Simple sauce for simple wings! You can also buy already made buffalo sauce too.
When I make the homemade sauce, I like to add extra crushed red pepper and finely chopped garlic. Adds amazing flavor and spice.

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September 04th, 2019

9/4/2019

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Sweet and Spicy Tequila Shot Wings

SERVINGS: 2
DIFFICULTY: Moderate
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 10 min/35 min

Chicken Wings

1-1 1/2 lbs of chicken wings and drumettes (around 10 pieces)
1 tbsp. neutral oil (vegetable, peanut, canola, etc.)
salt and pepper

Tequila Shot Glaze

1 c. tequila blanco (Hornitos, Jose Cuervo, etc.)
1/4 c. lime juice
1 tbsp. lime zest
2/3 c. honey
1 tbsp. crushed red pepper
1-2 jalepenos, diced very finely
1 garlic clove, diced very finely
1 tbsp. unsalted butter
1/2 tbsp. neutral oil
salt and pepper
Garnish: limes and cilantro

Preheat the oven to 350 degrees F. Put the chicken wings in a bowl with the oil and salt and pepper and toss until evenly coated. Put a wire rack on a sheet tray and place the chicken wings on the wire rack (if you don't have one that's alright, just put them directly on a nonstick tray and turn halfway through the cooking time). Place the wings in the oven for about 25 minutes. After 20 minutes, turn the heat up to 450 degrees F for 10 minutes or until crispy brown on the outside.
While the wings are cooking, put the jalepeno, garlic, crushed red pepper, lime zest, and oil in a pan on medium heat. Sweat the mixture (don't brown) until halfway cooked. Add the tequila, lime juice, and honey to the mixture (CAUTION: Be careful putting the alcohol in the pan...it may catch fire. This is OK because that means the alcohol is burning out. If it lasts too long, turn off the heat and place another pan on top to get rid of the fire).
Cook the mixture until reduced about halfway and is starting to thicken, around 20 minutes (like a syrupy consistency...think of sweet chili sauce). Take off the heat, cool, and pour the mixture into a large bowl.
Once the wings are done baking, place the hot wings into the bowl with the sauce and mix/flip until evenly coated. Garnish with lime, cilantro, and a big shot of tequila.

Me Cuisine Tips

I start off with a low temp for the wings so the fat renders and raise the heat to make them crispy. You can also steam and bake for the same result. Frying them makes them crispy and moist, but be sure to maintain a 375 degrees F in the pot.
Try any sauce you want! I like this glaze because it pairs well with a light beer or margarita...perfect for any football game.
Be careful with the alcohol and don't freak out over the fire! You want to burn off the alcohol so it's not too overpowering. Mezcal works well because of the smoky flavor!

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September 2nd, 2019

9/2/2019

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Greek Salad with Farro

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Vegetarian
PREP/COOK TIME: 20 min/15 min

Greek Salad

1 english cucumber, quartered and sliced finely
8 oz. cherry/grape tomatoes, halved
1/2 red onion, diced small
1/2 c. kalamata olives, chopped
8 oz. feta cheese, crumbled
1/2 tbsp. mint, chopped finely
salt and pepper

Greek Dressing

1/2 c. red wine vinegar
2 c. olive oil
1 tbsp. dried oregano
1/2 clove garlic
1/2 tbsp. dijon mustard
salt and pepper

Farro

1 c. farro
2 1/2 c. water
salt and pepper

Cook the farro by bringing the water to a boil on the stove top. Once at boil, add the farro, lower the heat, cover, and simmer for about 15-20 minutes until tender and fluffy. You can also place the water and farro in a rice cooker for about 12-15 minutes for the same result.
Next, for the salad portion, add all of the vegetables into a bowl and set aside. Make the dressing by putting all of the ingredients into a blender and blend until generally smooth. Once smooth, pour over the vegetables, cover, and place in the fridge to marinate until the farro is done cooking.
When the farro is done cooking, let it cool for about 45 minutes then add the marinated veggies. Mix well and add a pinch of salt and pepper. Garnish with sprouts, lettuce, or mixed greens for more texture.

Me Cuisine Tips

To make it more filling, grilled chicken would pair well with the mild flavors of the salad.
If the garlic is overpowering in the dressing, don't add it! Sometimes it can add too much of a spicy, raw note to the dish.
The farro is the only reason why it is not gluten-free so it can easily be replaced.

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recipes

Slow Cooker Santa Fe Chicken with Avocado Lime Crema

Ginger Spice Cookies

​Slow Cooker Pot Roast

Apple Picking Crumble

BBQ Pulled Pork Nachos

Keto Cauliflower Crust Pizza

Falafel Pita Wrap

Vegan Stuffed Peppers with Chipotle Tomato Sauce

Chunky Guacamole

​Basic Buffalo Wings

Sweet and Spicy Tequila Shot Wings

Greek Salad with Farro

Archives

Slow Cooker Pot Roast

Basic Buffalo Wings