English-Style Fish and Chips Recipe

INGREDIENTS

• 1 ½ pounds fresh cod (thick filets, also called Captain’s Cut, which are closer to the head), however the tail end can be used if that is the only fish available. Haddock is also an alternative to cod.
• 2 cups flour, divided
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons malt vinegar
• 1 tablespoon honey
• ¼ cup beer (we like a lighter color beer such as Corona, but a dark ale is more traditional)
• 2 tablespoons sweet pickle juice (We used juice from our pickled red onions)
• 1 ¼ to 1 ½ cups unsweetened lemon/lime seltzer (this is seltzer water flavored with lemon and lime, not diet lemon lime soda)
• 2 russet potatoes, skin on and sliced into thick fries or wedges
• Canola oil for frying

INSTRUCTIONS

1. Cut the cod into strips about 8-10 inches long and about 2 inches around. We bought one large 1 ½ pound filet and cut eight equal pieces. (We cut the filet in half so we had two equal pieces and then cut four strips from each piece). Roll the cod strips in a half cup of flour in a medium bowl. Shake off excess and set aside.
2. In a medium to large bowl, place the remaining 1 ½ cups of flour, baking soda, salt, pepper, vinegar,
3. Add the honey, beer, and pickle juice. Beat with a whisk as you pour in the lemon lime seltzer until the batter is the consistency of a light pancake batter. Set aside.
4. Roll the cut potatoes on paper towels until dry.
5. Heat oven to 250 degrees.
6. In a cast iron skillet, fill ¾ full with Canola oil. (Whatever is not used can be strained later and reused for another recipe).
7. Heat the oil to 325 degrees using a candy thermometer to check the temperature of the oil. Cook the fries in two batches just until cooked but not browned, about four minutes per batch. Set aside on a plate, they will be crisped later.
8. Bring the oil to 350 degrees.
9. Dip the floured cod into the batter and with tongs, let drip slightly, then lay the battered fish into the hot oil gently. The fish will rise after a few seconds so don’t drop the whole piece in, just hold half in while the submerged half rises, then let the other half gently slip into the oil. Cook on one side and then flip using tongs or spider; about four to five minutes total. Cook in batches so the temperature of the oil does not drop too far. As each batch cooks, place on a sheet pan and hold in the oven.
10. Once the last piece is cooked and the temperature of the oil is back up to 350 degree, drop in half the fries and cook until crisp. Place on the pan with fish and salt as they come out of the oil. Cook the second batch of fries and place with the rest on the pan.

Recipe source: afamilyfeast

Seafood Spaghetti Marinara Recipe

Ingredients

• 6 oz / 180g dried spaghetti pasta (or other long pasta of choice)
• 2 1/2 tbsp olive oil , separated
• 10 oz / 300g seafood Marinara mix , or make your own 
• 2 garlic cloves , minced
• 1/2 onion , finely chopped (~1/2 cup)
• 1/2 cup white wine (any) 
• 2 cups tomato passata/tomato puree  OR 600g/20oz canned crushed tomato + 1/2 cup water
• 1/2 tsp sugar
• 2 tbsp finely chopped fresh parsley

Instructions

1. Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
2. Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
3. Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
4. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
5. Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until alcohol smell has evaporated.
6. Add tomato passata, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
7. Add pasta, seafood, around 1/2 cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
8. Serve, garnished with fresh parsley.

Recipe source: recipetineats

BREAKFAST BURRITO BOWL WITH SPICED BUTTERNUT SQUASH RECIPE

INGREDIENTS:

• cooking spray
• 20-ounces butternut squash, seeded and cut into 1-inch cubes
• 1 1/2 teaspoons olive oil
• 3 teaspoons garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• Freshly ground pepper, to taste
• 1 cup chopped tomatoes
• 1/3 cup chopped onion
• 1/4 cup chopped cilantro
• Juice from ½ a lime
• Olive oil spray
• 4 large eggs
• 4 ounces Hass avocado, cubed
• 1/4 cup reduced-fat shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 425 degrees F.  Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper.  Toss well to coat.  Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
2. Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
3. Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
4. To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.

Recipe source: skinnytaste

Pork Chops with Scalloped Potatoes Recipe

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 6 pork rib or loin chops (3/4 inch thick)
• 2 tablespoons canola oil
• Additional salt and pepper, optional
• 6 cups thinly sliced peeled potatoes
• 1 medium onion, sliced
• Paprika and minced fresh parsley, optional

Directions

1. In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
2. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
3. In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
4. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Recipe source: tasteofhome

Spicy Korean Tofu Recipe

Ingredients:

• 1 box 16 oz firm tofu
• 1 tablespoon oil

Sauce:

• 1 1/2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 stalk green onion stem removed and cut into small rounds
• 2 cloves garlic minced
• 1 1/2 tablespoons Korean red chili power
• 1 red chili seeded, pounded with mortar and pestle, optional
• 1 teaspoon white sesame
• 1 tablespoon sesame oil
• 1/3 cup water

Instructions

1. Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
2. Heat up a non-stick skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
3. Transfer to a serving platter and top with chopped scallions. Serve at room temperature.

Recipe source: rasamalaysia

CHICKEN TORTILLA SOUP RECIPE

INGREDIENTS:

• 4 corn tortillas
• nonstick spray
• salt to taste
• 6 cups chicken broth
• 2 cups tomato juice (see *Tips below)
• One 14-ounce can diced tomatoes (undrained)
• One 8-ounce can tomato sauce
• 1 large carrot, julienned
• One 4-ounce can chopped mild green chiles, squeezed dry
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 4 boneless, skinless chicken breasts, grilled or roasted and thinly sliced
• 12 ounces shredded Monterey Jack cheese
• 1/2 large avocado, sliced
• 1/2 large fresh tomato, chopped
• 2 tablespoons freshly squeezed lime juice

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Cut tortillas into 1/2 x 3-inch strips, spray them lightly with nonstick spray and sprinkle them with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp- 5 to 7 minutes. Let stand until cool.
3. Combine the broth, tomato juice, tomatoes, tomato sauce and carrot in a large saucepan and mix well. Simmer for 10 minutes, stirring occasionally. Stir in green chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5 minutes longer, stirring occasionally.
4. Ladle soup into bowls. Add chicken, tortilla strips and cheese to each bowl. Top each serving with sliced avocado and chopped fresh tomato. Drizzle with lime juice.

Recipe source: recipegirl

Fish Stew with Ginger and Tomatoes Recipe

INGREDIENTS

• 4 small (15 ounces, 443 g) red potatoes
• 2 tablespoons olive oil
• 3 tablespoons finely grated fresh ginger
• 1 clove garlic, crushed
• 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
• 1/2 teaspoon sugar
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• 1/4 teaspoon crushed red pepper
• 3 cups (700 ml) chicken stock
• 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Prepare the potatoes: Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
2. Make the tomato sauce: Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.
3. Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
4. Add the fish: Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
5. Serve: Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.

Recipe source: simplyrecipes

SPAGHETTI SQUASH CHOW MEIN RECIPE

Ingredients

• 1 large spaghetti squash
• 1/4 cup cococnut aminos (or tamari if not paleo)
• 3 cloves garlic, minced
• 1 tablespoon coconut sugar
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon white pepper (or black pepper!)
• 2 tablespoons olive oil
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups cole slaw mix (shredded cabbage and carrots)

Instructions

1. Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
5. Serve immediately.

Recipe source: littlebitsof

SPICY SHRIMP BURRITO BOWLS RECIPE

INGREDIENTS

Spicy Shrimp:

• 2½ teaspoons chili powder
• 2½ teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1½ pounds raw shrimp, deveined & shelled

Corn Salsa:

• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder

Cilantro Rice:

• 4 cups, cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt

Optional Toppings:

• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS

Cilantro Rice:

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
2. Corn Salsa:
3. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.

Spicy Shrimp:

1. Mix the spices together in a small bowl and set aside.
2. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
3. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Recipe source: twosisterskitchens

Chorizo + Rice Stuffed Squid Recipe

Ingredients

• 1 lb. fresh calamari shells (20-25 pieces)
• 1/2 lb. chorizo
• 1 small onion finely diced
• 1-2 cup cooked rice
• Juice of 2 lemons
• Rind of 1/2 lemon
• Bunch of parsley, chopped

Sauce for the squid

• 1 lb. red and/or yellow bell peppers, roasted
• 2-3 cloves garlic
• Salt to taste

Instructions

Step 1: Making the Sauce

1. You can omit the sauce completely, but it really makes a difference, IMHO. If it's too much trouble to make from scratch, use canned or jarred roasted peppers. But roasting them on a gas flame is easy and satisfying if you're up for it.
2. You're basically going to put your peppers on top of a gas burner (or BBQ) and char them fully, turning them until they are blackened evenly. Then, drop them into a plastic bag and let them rest. The steam they exude will loosen the charred skins. After 10 minutes or more in the bag, you can peel the charred skin off by hand or with a knife. Discard the stem and seeds, and you have the tastiest roasted peppers ever.
3. Toss the peppers into a food processor with the garlic and a 1/2 cup of water or stock and some parsley and mulch it up as finely as you can. Add salt to taste. Pour that into a saucepan and cook it for 5-10 minutes. If you want a thick and rustic sauce, use it as is. If you prefer a more  refined sauce (as I do) put it through a strainer, use the liquid, and discard the solids.

Step 2: Cooking the Stuffing

1. Toss your onion in and squeeze the chorizo out of its casing and into the pan. Saute for 5-7 mins on medium, breaking up the chorizo and stirring occasionally. When you're done, you are NOT going to drain this on paper towels. You want all of the spices from your chorizo for flavoring, and that includes the oil from the chorizo. You absolutely want all of that deliciousness. 
2. Combine the chorizo and onion mix with your cooked rice in a bowl. (Or just do it all in the same pan.) Add some parsley and your lemon juice and lemon rind and stir it all up. This is a very lemony recipe, which I think works perfectly with the squid, but you can adjust it down or leave out the rind if you want it to be less lemony.
3. Rinse your squid thoroughly and start stuffing them by hand. Stuff them no more than 3/4 full and close each squid's open side with a toothpick. Stuffing these small squid can get kind of messy, so rinse your stuffed squid and make them pretty after your done stuffing them all. Drop them on a paper towel or plate and have them all lined up for frying.

Step 3: Frying the Squid

1. Put a few tablespoons of olive oil (or any oil) in a pan using medium-high heat and plop a batch of them in. You really only need to cook them for 2-3 minutes. Turn them with tongs and cook on both sides. You'll notice the squid will shrink up tightly and become nice and oval shaped. If you've overstuffed them, they could burst, but only one of mine sprung a leak; I erred on the side of under-stuffing them. You can do these in batches and just move the cooked ones to one side of the pan. Remove the finished squids to your serving plate.
2. For saucing, you can either pour the sauce onto your serving plate before adding the squids (as I did), or you can drizzle or toss the squid with the sauce. Whatever works best for how you want to serve them. You can remove the toothpicks or leave them in if you want the toothpicks to be a hand-hold for people to grab them.
3. This is a party pleaser of an appetizer, but it's not really that hard to do. Stuffing them is the most labor intensive part, so grab a friend or party guest and have them help you knock it out together.

Recipe source: instructables

Tomato and Halloumi Bake with Courgette Recipe

Ingredients

• 1 tbsp Olive Oil
• 1 Onion chopped
• 2 cloves Garlic crushed
• 2 Courgettes chopped
• 6 Medium Tomatoes chopped
• 1 tbsp Tomato Puree
• 1 tbsp Turmeric
• 1 tbsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Chilli Flakes (adjust according to how spicy you like your food, it will still taste great without!)
• Salt and Pepper
• 200 g Halloumi sliced
• Handful Fresh Basil chopped

Instructions

1. Start by heating the oil in a frying pan which you can also use under the grill over a medium heat. Add the onion and fry for a few minutes. Add the garlic and cook for a little longer.
2. Once the onion and garlic has softened add the tomatoes and courgettes followed by the tomato puree and all the spices along with a good sprinkling of salt and pepper. Cook over a medium heat for 20 minutes until everything is softened and the tomatoes have released their liquid.
3. Heat the grill to medium high heat. Remove the pan from the heat and place the slices of halloumi across the top of the vegetables. Place under the grill for a few minutes until the cheese has browned. Sprinkle with basil before serving.

Recipe source: thecookreport

Creamy Chicken Pot Pie Soup Recipe

Ingredients

• 1 Fully cooked Roasted Chicken Breast
• 1/3 cup butter
• 1 cup thin baby carrots
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1 cup frozen peas
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 teaspoons Chicken Base (I use Better Than Bouillon)
• 1 3/4 cups water
• 2/3 cup milk

Instructions

1. Prepare the Roasted Chicken Breast as directed in my recipe. Click here for my Roasted Chicken Breast recipe.
2. While the chicken breast is roasting in the oven, melt 1/3 cup butter in a saucepan over medium heat. Add 1 cup carrots and cook until they start to soften (between 3-5 minutes). Then add 1/2 cup chopped celery, 1/3 cup chopped onion, and 1 cup frozen peas. Cook until veggies are tender.
3. Add 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed and stir to coat the veggies.
4. Slowly stir in 1 3/4 cups water and 2/3 cups milk. Add 2 teaspoons chicken base, and reduce the heat to mid-low. Give it a taste and adjust the seasoning to your liking. Simmer until thickened.
5. Once the chicken is rested and cooled slightly, remove the meat from the bones and cut into bite sized pieces. Add chicken to the soup. Don't be afraid to toss the skin in there too! It adds great roasted flavor! Enjoy!

Recipe source: ourlifetastesgood

GOAN FISH CURRY RECIPE

Ingredients

For the spice paste/masala

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2 - 3 cloves garlic
• 1 tbsp chopped fresh ginger (approx a 1in/2.5cm piece)
• 1/4 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp turmeric

For curry

• 1 tbsp vegetable oil
• 2 green chilis
• 1 onion
• 1 tomato
• 1 lb haddock 450g or use cod, pollock or other firm white fish
• 2 tsp tamarind concentrate
• 1 cup coconut milk 240ml

Instructions

1. Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.
2. Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.
3. Finely dice the chilis and onion. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.
4. Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).
5. Cut the fish into large bite-sized chunks.
6. Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.
7. Serve over rice.

Recipe source: carolinescooking

SPAGHETTI SQUASH PAD THAI RECIPE

Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 2 cloves garlic minced or crushed
• 2 cups sugar snap peas or snow peas, sliced in half
• 1 bell pepper diced
• 2 carrots chopped
• 5 green onions thinly sliced
• 1/2 cup peanuts chopped, more for serving
• Lime for serving

For the sauce:

• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1/2 lime juiced
• 1 tbsp honey
• 2 tsp fresh ginger finely chopped

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the spaghetti squash by slicing it in half, scooping out the seeds, and seasoning each cut side with salt and pepper. Place each half cut side down on the lined baking sheet and bake for 40 to 45 minutes. Remove from oven, flip each half over, and let cool for a few minutes.
2. While the squash is cooking, heat olive oil in a skillet over medium heat. Add the garlic, peppers, and snow peas and sauté for 5 to 7 minutes or until the veggies are tender. Chop the carrots, green onions, and peanuts. 
3. You can also prepare the dressing while the veggies are cooking. In a small bowl, whisk together the dressing ingredients until smooth. Set aside for later. 
4. Once the spaghetti squash is finished, use a fork to scoop the cooked squash into a large bowl. Add the peppers, snows peas, carrots, green onions, and peanuts. Mix until well combined. Pour the dressing over the mixture and stir until coated. 
5. You can serve the pad thai in the spaghetti squash skins for fun, or just on a plate! Garnish with more peanuts and green onions, and serve with lime wedges. Enjoy!

Recipe source: itsavegworldafterall

CREAMY SMOTHERED GROUND BEEF BURRITOS RECIPE

INGREDIENTS

• 2 lbs lean ground beef
• 1 teaspoon chili powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon dried oregano
• 1⁄2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1⁄2 teaspoon cornstarch
• 1⁄2 cup water
• salt and pepper
• 2 cups sour cream
• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) canschopped green chilies
• 2 cups shredded monterey jack cheese
• 12 flour tortillas (burrito size)

OPTIONAL GARNISH

• shredded lettuce
• diced tomato
• chopped onion
• sour cream

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the ground beef, until the beef browned. While beef is browning, mix together in a small bowl, the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt pepper and cornstarch. After beef is browned, sprinkle the seasoning mix over the beef and mix well. Stir in water and simmer until water has evaporated, about 10 minutes.
3. In a medium bowl, mix together sour cream, cream of chicken soup, green chilies and cheese.
4. Mix about half of the cheese mixture with the ground beef. Divide the meat mixture evenly between tortillas and roll up. Place in a 9 x 13 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
5. Bake in preheated oven for 20 to 30 minutes.
6. Allow to cool for about 5 minutes then serve with desired garnish.

Recipe source: geniuskitchen

CREAMY PARMESAN RISOTTO RECIPE

Ingredients

• 5 cups chicken stock
• 1 1/2 tbsp olive oil extra-virgin
• 1 cup onion diced
• 1 1/2 cups Arborio rice uncooked
• 1/4 tsp salt
• 1 tbsp butter
• 1/2 tsp pepper
• 4 oz Parmesan grated
• 1 tbsp parsley chopped

Instructions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)
3. Add onion; cook 5 minutes, stirring occasionally.
4. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
5. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
6. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
8. Remove pot from heat.
9. Stir in reserved remaining stock, butter, pepper, and cheese.
10. Top the risotto with parsley.

Recipe source: graceandgoodeats

Simple Korean Cucumber Salad Recipe

Ingredients

• 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
• 1 Tbs soy sauce (Jin Ganjang)
• 2 Tbs rice vinegar
• 1 Tbs sugar
• 1/2 tsp Korean red chili powder
• 1/4 tsp sesame seeds
• 2 green onions , chopped

Instructions

1. Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
3. Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
4. Add chopped green onions and mix again.
5. YOU ARE DONE!! 
6. Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Recipe source: kimchimari