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menuandprice · 1 year

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Blue House Korean BBQ Menu & Prices – All The Info You’ll Need

The Korean BBQ trend is on! And you definitely have to hop on now. If you’re in California, there’s no better place to grill your own meat in the AYCE (All-You-Can-Eat) session than the Blue House Korean BBQ Restaurant. This joint has become the premier Korean restaurant in Sacramento, where diners can unleash their inner chef in an interactive dining experience. Add that unique element of sizzle to your evening from a variety of authentic Korean cuisines. For an adventurous dinner, choose a smokeless tabletop grill and opt for the signature marinade that includes perfectly cooked beef short rib, and sliced rib eye. Or you can enjoy the traditional spicy garlic-simmered block cod. Whatever your choice, Blue House Korean BBQ is a must-visit spot if you want a true culinary tour of mouth-watering Korean meals with a modern touch! Whether you’re headed to the Sacramento location or prefer to dine at the Roseville restaurant, here are the menus and prices. And by the way, keep an eye out for a new spot coming soon at Vacaville! Food Price Appetizers Kimchi Pancake Savory pan-fried flour batter with vegetables and house-made kimchi $14.00 Carpaccio Slices of raw fish or beef with delicious-tasting sauce $21.00 Seafood Pancake Golden pan-fried flour with simple vegetable batter and an assortment of seafood $14.00 Japchae Stir-fried potato with onion, julienned carrots, mushroom, and beef $12.00 New Age Dduk Bokki Soft bar rice cake, seasoned with spicy red pepper sauce $10.00 Fried Shrimp $11.00 Fried Dumplings $7.00 Cajun Tuna $15.00 Blue House BBQ (A La Carte) Blue House Galbi Marinated prime beef short rib $32.00 Kot Sal Prime beef with high-quality marbling $40.00 Spicy Grilled Chicken Marinated chicken thigh with spicy sauce $19.00 Saeng Galbi Non-marinated prime beef short ribs $40.00 Spicy Pork Bulgogi Thinly sliced marinated spicy pork (a non-spicy option also available) $22.00 Beef Bulgogi Thinly sliced beef marinated in-house $22.00 Black Angus Brisket Non-marinated thinly sliced beef $25.00 Galbi Jumulluk Prime boneless beef finger short ribs marinated in-house $32.00 Soy-Marinated Pork Belly Pork belly marinated using in-house soy-based sauce $23.00 Rib Eye Steak Prime beef $38.00 Special Pork Belly $25.00 Prime Beef Tongue $25.00 Salmon, Lobster Tail, Scallop, Black Tiger Shrimp, and Squid $40.00 Grilled Fish Salmon Steak Tasty Korean char-broiled salmon $18.00 Char-Broiled Mackerel $17.00 Soup & Stew Galbi Tang Traditional slow braised beef short ribs and noodles made in beef broth soup $16.00 Spicy Cod Stew Specially seasons cod stew with tofu and veggies $18.00 Soft Tofu Stew Korean silken tofu stew prepared in a hot savory beef broth with vegetables, mushroom, dumplings, and seafood $13.00 Sun-Dried Cabbage Galbi Tang Slow braised beef short ribs with chopped garlic, green onions, and dried cabbage in a beef bone broth soybean soup $15.00 Miso Stew Tofu and vegetables with soybean paste stew $13.00 Kimchi Stew Traditional Korean kimchi stew with beef, onion, and tofu $12.00 Pollock Stew Pollock with vegetables prepared in a hot stone pot $12.00 Soft Tofu Stew and Mackerel $18.00 Stuffed Tofu Soup with Seafood $14.00 Blue House Specials Stone Pot Octopus Spicy octopus stir-fried with vegetables $26.00 Dongani Jjim Beef knuckle with red chili dressing and mixed greens $18.00 Chilean Sea Bass Perfectly broiled Chilean sea bass steak and teriyaki sauce $37.00 Braised Cod A thick slice of Korean radish with well-steamed sea bass prepared in a warm sauce of spicy red pepper $30.00 Braised Short Ribs Simmered short ribs and veggies in sweet soy $30.00 Braised Black Cod Simmered black cod with veggies in sweet soy sauce $30.00 Braised Spicy Monkfish $35.00 Lunch Specials Bibimbap Steaming white rice with sauteed bean sprouts, black mushroom, various vegetables, and traditionally fried egg using red pepper paste $13.00 Stone Pot Bibimbap Crispy golden-white rice topped with sauteed zucchini, shredded carrots, kale, black mushroom, bean sprouts, and traditionally fried egg using red pepper paste and served in a hot stone pot $13.00 Chicken Bulgogi Marinated chicken thigh with salad $12.00 Sweet Bulgogi Soup Marinated tender beef (thinly sliced) with salad $15.00 Pollock Stew Fish roe with slated shrimp, vegetable, and tofu $12.00 Ugoji Galbi Tang Cabbage and prime short rib in soybean soup $12.00 Soft Tofu Stew Korean comfort stew in a hot savory beef broth with vegetables, silken tofu, and choice of dumpling, seafood, or tuna $10.00 Soft Tofu Stew Combo Hot savory stew made with beef broth, silken tofu, and vegetables with a serving of beef short ribs on the side $18.00 Shrimp Fried Rice $11.00 Deep Fried Pork Cutlet $12.00 Banto Box $12.00 Rice & Noodle Ojinguh Bokkum Sauteed squid with spicy chili pepper sauce and garlic $17.00 Bibimbap A bed of julienned carrots, spinach, bean sprout, and mushroom served over white rice and sesame oil topped with traditionally fried egg and choice squid, vegetable, or beef $13.00 Bibim – Naengmyun Homemade noodle made using starch from sweet potato and served in a traditional sauce of chili pepper paste $13.00 Mool – Naengmeyun and La Galbi Homemade cold noodles with boiled beef, sliced cucumbers pickled radish served in chilled broth topped, and hard-boiled egg on top with choice of marinated beef or beef short ribs or on the side $20.00 Bibim – Naengmyun and La Galbi Marinated bone-in beef short rib with Bibim – naengmgyun $20.00 Stone Pot Bibimbap A bed of shredded carrots, black mushroom, kale, bean sprouts served over crispy golden-white rice topped with sauteed zucchini and fried egg in a hot stone pot and choice of squid, vegetable, or squid $15.00 Mul Naengmyeon $13.00 Stir Fry Kimchi Pork $14.00 Desserts Green Tea Ice Cream Creamy, sweet, and rich ice cream made from green tea and several flavored creams and milk products stirred to a smooth consistency $4.00 Mille-Feuille $8.00 Bean Ice Cream $4.00 Vanilla Red Ice Cream $4.00 Red Bean Ice Cream $4.00 Soft Drinks Non-Bottomless $2.00 Hot Pot (One pot is big enough for two persons) Beef Intestine Hot Pot Specially prepared beef intestine with udon $35.00 Seafood Hot Pot A choice selection of seafood $39.00 The post Blue House Korean BBQ Menu & Prices – All The Info You’ll Need appeared first on Fast Food Menu Prices. 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foodiefrens · 4 years

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Luscious Lamb

It’s Easter this weekend and I know I’m a very late with this post. A few days ago when I starting writing this post, “Mary had a little lamb...” kept popping into my head and I just felt just a little bit guilty about extolling the virtues of the meat of such a cute animal. However, since lamb symbolises sacrifice and has traditionally been enjoyed at Easter, I thought it would be in keeping with the spirit of Easter to share with you some of my favourite lamb recipes.

A lamb is a young sheep less than a year old. The meat of a young sheep is also called lamb. Meat of sheeps older than two years is called mutton. That’s why mutton has a more intensive smell and taste than lamb.I did not use to like lamb (or what I thought was lamb). Actually what I had tried was mutton as mutton soup is a favourite of many from where I grew up. So it was not until I had my first taste of lamb almost 20 years ago that I began to appreciate this meat.

Lamb chops are easy to prepare. It’s quick on the BBQ and also on a girdle pan or oven in the kitchen. I cut my chops two ribs wide as I like my meat pink and juicy. Here are two of my favourite lamb seasonings:

Xinjiang Spice Mix (makes about 120g)

5 tbsp cumin seeds

2 tbsp chili flakes

3 tbsp white sesame seeds

1 tbsp roasted Sichuan peppercorns, grounded

1 tbsp ground ginger

1 and 1/2 tbsp curry powder

1 and 1/2 tbsp salt

Ground with a grinder or with a mortar and pestle. Keep in airtight container

Method

How much seasoning you need depends in how many lamb chops you are making. In any case, before you season the lamb chops, you’ll need to mix some white rice vinegar with the Xinjiang spice mix in the ratio of 1:2 (e.g. 50ml of vinegar to 100g of Xinjiang spice mix) .Rub the vinegar-spice mix paste into each chop and season also for at least 2 hours. Brush the chops with a bit of vegetable oil before you grill in BBQ or oven.

Mustard Seasoning

2 cloves of garlic

1 level tbsp of grainy mustard (I use Pommery)

2 lemons

2 tbsp olive oil

Lamb chops, total 600g

Mash the garlic to a pulp in a mortar and pestle with some sea salt. Stir in mustard and juice of one lemon, then olive oil. Add black pepper mixing everything into a slush. Smear the chops with the seasoning and set it aside covered for as long as you can (at least 2 hours).

The Xinjiang spice mix recipe is from A.Wong and the mustard chops recipe is from Nigel Slater.

SIDE DISHES

Tzatziki works with any type of lamb dish. Take Greek yogurt, squeeze in some lemon juice, add some finely chopped fresh or dried mint, salt and pepper, drizzle some olive oil over it and it’s ready. I normally add some small cubes of de-seeded cucumber for extra crunch and freshness.

Roasted potatoes or sweet potatoes are always good side options. Season with olive oil, salt and pepper and you can’t go wrong (yes, also with sweet potatoes). Xinjiang spice mix or any element of the Xinjiang spice mix e.g. cumin seeds, ground Sichuan peppercorns or curry powder works just as well. Just remember to salt generously and also use generous amounts of oil for crispy potatoes (vegetable oil for Asian style, olive oil or Mediterranean style lamb chops). If you are roasting potatoes for Mediterannean style lamb chops, you could season with oregona and/or rosemary or with cayenne (red) pepper.

The photo above shows lamb chops Xinjiang-style with tzatziki and roasted sweet potatoes. If you are preparing the lamb in the oven, you could roast the lamb chops and the potatoes or sweet potatoes on the same roasting tray. Strictly speaking, you should sear the lamb chops on both sides in a hot frying or girdle pan for crusty chops. And then add the chops to potatoes or sweet potatoes in the roasting tray in the last 5-10 minutes (depending on how thick the chops are) so that all will be ready at the same time.

Peas or French beans are also accompany lamb well. There’s no need to fuss with fresh produce. Frozen peas or French beans work just as well. The trick is to blanch them in their frozen state in boiling water. 3 minutes for peas and 5 for French beans. When they’ve been blanched plunge them into a bowl of iced water. That way your peas or French beans will retain their fresh green colour. Dice some onions and sautee till soft in olive oil and stir in boiled peas. Add any seasoning or spices you like (I used cayenne pepper). Some stock will make it tastier but if you don’t have liquid stock, add the powdered ones and some water. Frying a few cubes of bacon with the onions will give the peas a much richer taste. And again if you have Xinjiang spice mix, it make a good seasoning too.

KOFTAS

Koftas are not strictly speaking an Easter classic. I just chose to include it because it is made of lamb mince and can be prepared in advance.

I enjoy koftas very much especially in summer. The combination of a sunny balcony, koftas on a bed of creamy hummus eaten with warm pitas accompanied by a glass of rosé that is so truly enjoyable. My recipe in the photo above came from Ottolenghi’s “Jeruseleum” cookbook but you can find in this recpie served with tahini online. In winter, I just make a spicy tomato sauce seasoned with a pinch of cumin and then simmer the meatballs in them. It’s satisfying comfort food

Last but not lease, nothing beats a leg of lamb served at Easter Sunday lunch. Jamie Oliver’s Stuffed Leg of Lamb is a delicious succulent dish that will make everyone happy. It involves more work than lamb chops or koftas but it is truly festive especially when you carve it at the table. And for that reason, I have served this dish a couple of times at Christmas.

Enjoy your Easter meals!

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wellnessroutines · 7 years

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60+ Simple and Delicious Weight Watchers Crockpot Recipes

Nothing claims Fall like a crockpot slowly cooking your dish, simmering your meats, veggies and also natural herbs for an aroma that is equivalent components succulent and also hearty. As the temperature level outside decreases and the days obtain much shorter, most of us transform our focus to staying at residence, rather compared to hitting the health club. Include these Weight Watcher's crockpot dishes to the mix for the days when you understand you're not leaving your couch.

Fall and also Wintertime could come to be the periods of hibernation for some people, as well as vacation parties and cooking escalate the temptation to load ourselves with sugary foods as well as baked goods. It's fantastic to delight every now and then, however you cannot let your healthy consuming entirely fly out the window.

These Weight Viewer's crockpot recipes are healthy and also will certainly help you view your weight. They're loaded with nourishing, delightful components that will certainly make you crave them once more as well as again.

You can quite a lot slow-moving chef anything these days, from stew to chicken teriyaki, to shrimp as well as vegetable curry. There's something around slow-moving prepared dishes that make them incomparable. They exude with taste as well as are cooked to perfection.

Stepping right into your home after a lengthy day to the odor of a house prepared meal is absolutely nothing except elegant, and also these 60+ crockpot recipes will certainly maintain you satisfied all period long. Don't have a crockpot? TheBlack Decker Digital Slow Cooker comes extremely recommended.

And if you're just getting into crockpot food preparation, you could additionally take a look at this book: 100 Weight Viewer's Slow Cook Recipes. Delight in these crockpot dishes to keep you full as well as healthy and balanced throughout the season.

Soups and Appetizers

1. Slow Stove Spinach, Artichoke, as well as Kale Dip (Slender Kitchen area)

2. Slow Stove Blissful Butternut Squash Soup (Skinny Preference)

3. Slow Cooker Stuffed Cabbage Rolls (Things Recipes)

4. Slow Cooker Cranberry Meatballs (Basic Nourished Living)

5. Slow Cooker Chicken and also Mushroom Sauce (Skinny MS)

6. Skinny Slow Cooker Cheeseburger Soup (Passionate Dime Pincher)

7. Chunky Crockpot Tomato Soup (A Mommy's Take)

8. Slow Cooker Black Looked at Peas with Ham (Danica's Daily)

9. Buffalo Poultry as well as Quinoa Meatballs (Slender Kitchen)

10. Lentil Soup (Everyday Virtuoso)

11. Skinny Slow Cooker Broccoli Cheese Soup (Mommy Undertakings)

12. Crockpot Potato Soup (Secret Component)

13. Slow Cooker Moroccan, Chickpea and also Turkey Stew (Skinny Preference)

14. Slow Stove Savory Superfood Soup (Skinny MS)

15. Crockpot Poultry Noodle Soup (Laa Loosh)

16. Slow Cooker Stuffer Pepper Soup (8 Recipes)

17. Slow Cooker Minestrone (Skinny MS)

18. Tomato Spinach Soup (Weight Watchers Recipes)

19. Warm as well as Sour Soup (Weight Watchers Recipes)

20. Slow Stove Taco Soup (Recipe Diaries)

21. Slow Cooker Sausage Gnocchi Soup (Slender Cooking area)

22. Weight Watchers Friendly Tortellini Soup (The Mama Enjoys)

23. Slow Stove Hen Orzo Soup (Feeding the Flamingo)

Lunch

1. Slow Cooker Chicken Enchiladas (Skinny MS)

2. Slow Cooker Beef Wine red (KitchMe)

3. 3-Ingredient Slow Cooker Salsa Hen (Live Laugh Rowe)

4. Crockery Pot Santa Fe Hen (Skinny Preference)

5. Crockpot Sweet and Sour Hen (KitchMe)

6. Slow Cooker Black Bean and Spinach Enchiladas (Laa Loosh)

7. Slow Cooker Sweet and also Tangy Poultry (Emily Bites)

8. Slow Cooker Manhattan Clam Chowder (Simple Nourished Living)

9. Slow Stove Pork Carnitas - Mexican Drew Pork (Slim Preference)

10. Green Turkey Chili Soup (Skinny MS)

11. Crockpot Salsa Hen (Dish Diaries)

12. Slow Cooker French Dip Sandwiches with Caramelized Onions (Skinny Preference)

13. Slow Stove Spicy BBQ Brisket (Danica's Daily)

14. Skinny Taco Chili (Skinny Kitchen)

15. Slow Stove Hawaiian Drew Pork (Dish Diaries)

16. Healthy and balanced Gumbo (Everything Began With Paint)

17. Slow Cooker Broccoli, Wild rice, and Cheddar Casserole (Skinny MS)

18. Slow Cooker Jalapeño Poultry Tacos with Creamy Cilantro Sauce (Slender Kitchen area)

19. Slow Cooker Beef Meatballs with Broccoli Rabe (Skinny MS)

20. Beef Tips in Mushroom Sauce Crockpot Recipe (Laa Loosh)

Dinner

1. Crockpot Chicken Teriyaki (KitchMe)

2. Olive Garden Slow Cooker Pasta Fagioli (Simple Nourished Living)

3. Slow Stove Mandarin Beef (Slim MS)

4. Slow Cooker Hen and Sauce (Weight Viewer Mommy)

5. Crockpot Hen and Dumplings (Imitation deliberately)

6. Skinny, Crockpot Balsamic Pork Tenderloin (Skinny Kitchen area)

7. Crockpot Lasagna (Food)

8. Delicious Slow Cooker Beef Stew (Details Recipes)

9. Easy Slow Stove Shrimp Curry (Simple Nourished Life)

10. Slow Stove Spicy Braised Beef (Slender Kitchen)

11. Chicken as well as Stuffing Crockpot Recipe (Fab Enjoyable Siblings)

12. Slow Stove Skinny Poultry Enchiladas (Tone as well as Tighten)

13. Slow Stove Kickin' Chicken Pasta (Emily Bites)

14. Slow Cooker Sesame Ginger Hen (Slender Kitchen area)

15. Crockery Pot Salmon Fillets as well as Asian Style Veggies (Basic Nourished Kitchen area)

16. Slow Stove Cheesy Spinach Pasta (Skinny MS)

17. Slow Stove Hoisin Hen Dish (Cookin Canuck)

18. Honey Balsamic Pork (If You Have an Egg)

19. Slow Cooker Cheesy Hen and also Potatoes (Information Recipes)

20. Luscious Crockpot Chicken Stew (The Cozy Chef)

21. Slow Stove Hen Pot Roast (Skinny MS)

Are you starving? I sure am. This list of Weight Spectator's crockpot dishes will certainly keep you full and also healthy and balanced this season, while maintaining your weight in check. Get cookin'!

#gym #Health #health club #weight

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chwinery · 5 years

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Another Private Barrel Room Tasting in the books! This past weekend I featured a spicy Tex Mex theme for my food pairings. The Lineup...2016 Pinot Gris, 2016 Proprietor’s Reserve, 2017 Noiret, 2018 Vignoles, 2018 LaCrescent, & Heritage Red.

First up... Queso Dip paired with 2016 Pinot Gris. Pinot is a lively dry white with grassy notes and hints of apple & pear.

Tex-Mex Queso

1.Heat 2 tbsp of unsalted butter in a large skillet over a medium heat.

2. Add 1/2 medium onion chopped, 2 chopped peppers (i used red and green), 3 cloves of minced garlic and cook until softened.

3. Add 1-2 cans of cooked and diced tomatoes and chiles.

4. In a medium bowl whisk 1 13 oz can of evaporated milk & 2 tbsp of corn starch. Whisk in 1 cup of water. Add to the skillet with veggies. Allow to thicken.

5. Add 1/2 pound of american yellow cheese, shredded. Stir until melted.

6. Transfer to crock pot or warming bowl. Add seasonings to taste.

Stuffed Peppers paired with Proprietor’s Reserve. Proprietor’s is a true Bordeaux blend of Cabernet Sauvignon, Merlot, and Petit Verdot. Aged 14 months in American Oak. Intense flavors of black currant, cedar on the finish, and bold tannins.

Stuffed Peppers

1. Preheat oven to 350 degrees F.

2. I used smoked brisket for my meat component, so it was already cooked. I did cut the slices in smaller pieces. (Ground beef or turkey would work great too.)

3. In a skillet add 6-10 freshly sliced mushrooms, 1 medium onion diced, and 2 cloves of minced garlic. Cook until vegetables are softened. Stir in 1 can of diced tomatoes, 1 tbsp of oregano, and 1/2 tsp of red paper flakes. Stir in 1 1/2 cooked white rice.

4. Cut the tops of 6 peppers. Spoon out ribs and seeds. Sprinkle inside with salt and pepper.

5. Transfer to a baking dish and fill peppers with meat and rice mixture. Sprinkle tops with cheese if desired. Cook 20-30 minutes.

BBQ Brisket paired with Noiret. This wine is bursting with flavors of fresh cracked black pepper. Rich in color and taste.

I used smoked brisket from LaOtto Meats.

Wine BBQ Sauce

1. Blend 1 tbsp olive oil, 1 large garlic clove minced, 1/4 tsp ground cumin, 1/4 tsp ground chipotle powder, 1/2 cup dry red wine, 1/2 cup ketchup, 1 tbsp soy sauce, and 1/8 tsp liquid smoke. Whisk and cook on your favorite meat.

Mexican Lasagna paired with Vignoles. An Estate Grown varietal. Bright and crisp with upfront citrus and grapefruit flavors. Underlying tropical notes.

Mexican Lasagna

1. Preheat oven to 350 degrees F.

2. I used large tortilla shells. Measure with baking pan and cut excess. Use the excess to fill in the voids from the shell in the pan.

3. Alternate layers of black beans, refried beans, marinated chicken, cheeses, vegetables of choice. Between each layer should be a tortilla shell layers.

4. Top with cheese and enchilada sauce. Bake for 30 minutes.

Tex Mex Twice Baked Potatoes paired with LaCrescent. Estate grown semi dry white wine. Aromatic floral notes with intertwining flavors of peach, apricot, and citrus.

Tex Mex Twice Baked Potatoes

1. Bake 4 large potatoes at 350 degrees F for 1 hour.

2. When potaoes are done allow to cool for 10 minutes. Slice potatoes and scoop the flesh into a large bowl.

3. To the flesh of potatoes add 1/2 cup milk, 4 tbsp butter, 1 cup sour cream, 1 can drained black beans, 1 large green pepper diced, 8 green onions sliced, 1 medium red onion diced, 1 can cooked and diced tomatoes, and 1 cup shredded cheese. Mix until blended.

4. Put mixture in baking pan and bake for 15 minutes at 350.

Red Wine Hot Chocolate made with Heritage Red. Heritage Red is made with Estate Grown concord grapes.

Red Wine Hot Chocolate

1. Whisk 5 ounces of dark or milk chocolate finely chopped, 2 tbsp cocoa powder, 2 tbsp packed brown sugar, and 1/4 tsp ground cinnamon in a large saucepan. Add 4 cups whole milk and bring to simmer over medium heat, whisking occasionally, until hot and smooth. Approximately 5 minutes.

2. Remove from heat and stir in 1 1/2 cups wine.

I offer the Private Barrel Room Wine & Food Pairings every other week at CH Winery. Call or stop by to secure your reservation!

Salute! - Jess

#wine #winery #chwinery #winetasting #foodandwine #food pairing #wineandfood #privatetasting #barrelroom #CountryHeritageWinery

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instantdeerlover · 4 years

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29 Pop-Ups To Know About Right Now added to Google Docs

29 Pop-Ups To Know About Right Now

The way we eat in San Francisco has changed dramatically over the past few months - and with all of the constant shifts and uncertainty, restaurants and chefs have had to get creative. Tons of pop-ups have, well, popped up, in the Bay Area recently, especially as we adjust to a more takeout-focused lifestyle. From bottomless wings to cheesy, gooey pupusas, here are 29 pop-ups that you should know about right now.

THE POP-UP SPOTS Reed Davis Eko Kitchen $$$$ 130 Townsend St

Last year, Eko Kitchen became SF’s first and only Nigerian restaurant. And after a fire burned down their commercial kitchen in July, they’ve since moved operations to Merkado’s space in SoMa. The menu at Eko Kitchen changes, but they have combo meals, which include things like smoky jollof rice, chicken with roasted pepper sauce, gizdodo, and puff puffs, available to-go every Sunday. You can use apps for delivery, or place an order for pick-up by phone or online.

Popoca $$$$ 411 26th St

The Uptown Oakland pop-up serves excellent Salvadoran food - pupusas, enchiladas, and trout smoked over a comal - out of Classic Cars West Beer Garden. They’ve also got a “dinner for two” (it comes with four pupusas and sides), and pints of escabeche, beans, and hot sauce to-go. They’re open Wednesday to Saturday from 5:30-9pm.

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Get Popoca delivered through @caviar ✌🏾😎😎. . Or order for pick-up online or by phone (links in bio) 🔥🔥

A post shared by POPOCA (@popoca.oakland) on Apr 28, 2020 at 11:33am PDT

Miguelito’s $$$$ 2000 Hyde St

From Wednesday to Sunday, Abrazo in Russian Hill is hosting a pop-up called Miguelito’s. They’re selling charred octopus tacos with chorizo aioli and citrus slaw, carne asada street tacos, carnitas, chicken, elotes, and more out of Abrazo’s side door on Union Street. And if you want an extra kick, ask for their house-made habanero salsa, which they’re selling by the bottle.

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Come check out the new Mexican Pop-Up, located at the side door of Abrazo restaurant on Union@Hyde in Russian Hill. #sfrestaurants #eatsf #eatthissf #ieatsf #eatlocal #russianhillsf #hydhydestreet #sfchefs #sffoodie #sffood #eatersf #sfchronicle #sffoodies #nomnom #eaaats #foodgasm #bestofsf #russianhillsanfrancisco #foodofsf #sfdining #popup #sftogo #sanfranciscofoodie #sanfranciscofood #covid19 #bayareaeats #bayareagoodfood #bayareafood #abrazosf

A post shared by Miguelito’s “Pop-Up” Mexican (@miguelitos_popup) on May 18, 2020 at 8:11pm PDT

Malibu's Burgers $$$$ 3905 Piedmont Ave

In July, the pop-up spot for massive vegan burgers, sandwiches, and milkshakes secured a brick-and-mortar location on Piedmont Avenue. And since their truck is temporarily out of commission, they’ll continue operating as a pop-up until they open their store permanently (hopefully, in the next couple of months). You can find updates, current hours, and location on their Instagram. And look out for their next pop-up on August 31st at the vegan café Timeless Coffee.

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It’s hot, here’s a burger we devoured and quickly ran away from our kitchen. Tried @miyokoscreamery cheddar for the first time. It was really good.

A post shared by Malibu’s Burgers (@malibusburgers) on Aug 15, 2020 at 5:57pm PDT

Raphael Latrache Beretta Pop-Up $$$$ 661 Divisadero St

Our favorite Italian spot in the Mission for small plates and cocktails is now on Divisadero, and offering outdoor dining and Happy Hour specials every day. So if you’re in NoPa and are suddenly hit with the all-consuming need for burrata, right now, you’re in luck. They’re taking brunch and Happy Hour reservations online, and also have a waitlist for dinner.

Al Pastor Papi Al Pastor Papi $$$$ 601 Mission Bay Blvd N

If (and by if, we mean when) you’re in desperate need of some al pastor, check Al Pastor Papi’s Instagram to see where their truck is at. The location changes every day, but they’re typically around SF. If, by some miraculous force, you don’t want al pastor, they’ve also got carne asada, chicken, and nopales - all of which you can get in tacos, open-faced quesadillas, burritos, or bowls.

The Vegan Hood Chefs The Vegan Hood Chefs $$$$

Since 2017, The Vegan Hood Chefs have been bringing plant-based soul food to SF, and healthier options to local Black and brown communities that have historically lacked access. They’re mostly catering right now, but are occasionally popping up at community events and breweries. The menu varies, but expect to see things like lobster mac and cheese, oyster po’boys, or sweet potato and black bean tacos. Check their Instagram for pop-up updates, or head to their website if you want to place a catering order.

Chancho's Chancho's $$$$

The team behind Low Bar, a new cocktail bar that’s put its opening on pause due to the pandemic, recently launched a Mexican pop-up called Chancho’s. They’re selling burritos and tamales with salsa verde chicken or roasted poblano chile that you can also order by the half-dozen. Chancho’s has operated out of Itani Ramen and Heart and Dagger Saloon in the past, but check their Instagram for the current location.

Whitechapel Whitechapel $ $ $ $ Tenderloin $$$$ 600 Polk St

Whitechapel recently set up a socially distanced bar called The Barbican in their parking lot, and is hosting a series of bar pop-ups through September. Every Saturday from August 29th to September 26th, Whitechapel will feature cocktails from different bars that currently can’t operate due to citywide restrictions prohibiting outdoor drinking. The current lineup includes: Kona’s Night Market, Smuggler’s Cove, Wildhawk, Sea Star, and California Gold, in that order. Head to Whitechapel’s Instagram for updates.

Pie Society $$$$

Angela Pinkerton, who was previously a pastry chef at Che Fico, is now making excellent pies for pick-up. The menu changes weekly depending on what’s in season (so keep an eye on their website), but expect pies like Gravenstein apple, pluot raspberry with a brown butter shortbread crumble, key lime, and passionfruit and bay leaf meringue. Five- and nine-inch pies are available for pick-up at various restaurants (like Fiorella, Dear Inga, or Nido) in SF or Oakland.

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Summer staycation is here! how are you celebrating the lazy days of summer? Surprise your friends and bring a Plum Apricot Strawberry Crumble, Passionfruit Meringue and/or Bittersweet Chocolate Custard to your circle at Dolores Park or Lake Merritt this weekend, or create a virtual pie party on zoom! Pies, large and small, cookies and shortcake kits are available for this Saturday with pick ups at @ritualvalencia @nido510 and @nightbirdsf Order through link in profile.

A post shared by Angela Pinkerton (@iampinkerton) on Jul 20, 2020 at 5:50pm PDT

IndoMex $$$$ 736 Washington St

What started as experimental, hybrid recipes between an Indonesian-Singaporean chef and her Mexican partner became a pop-up serving Indonesian and Mexican-inspired brunch. On certain Sundays, stop by IndoMex (operating out of Xingones in Old Oakland), where you can either pick up your order or sit outside and eat beef rendang chilaquiles, a salsa-y sambal, and pandan flan. Be sure to order ahead, and check Instagram for pop-up dates.

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The Pandan Flan 🍮 . #indomex #dairyfree #brunch #aug23 #heritageinspired #diegoandnora♥️ Pandan from @my.blue.tea

A post shared by Nora Haron (@nora_haron) on Aug 10, 2020 at 3:54pm PDT

The Mana'eesh Lady $$$$ 5200 Adeline St

For fluffy, za’atar-covered mana’eesh, labneh, or jalapeño-garlic tahini, head to 5200 Adeline St. in Emeryville, where the head chef behind Dyafa is selling all of it on Fridays from 12-3pm. Check Instagram for the full menu, which is posted every Thursday. And be sure to get there early - items sell out quick.

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Just a few za’atar and cheese mana’eesh left! Come down and grab them before we run out!

A post shared by Mona Leena Michael (@chefmonaleena) on Aug 7, 2020 at 1:09pm PDT

Pinoy Heritage $$$$ 580 Sutter St

The Filipino pop-up, which currently lives at Pacific Cocktail Haven in Union Square, is preparing delicious meal kits, seven-course dinners, and prepared food to-go. Their offerings change periodically, but standbys include things like chicken inasal, lumpia, pancit luglug, and sisig fried rice. They deliver on Fridays, or you can pick up or dine outside at PCH. Place your order online.

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Psst, it's almost the last Saturday of the month. The Pampanga Kamayan set is available for pre-order and pick-up at PCH on Saturday, August 29. Link in our bio 🙌🏽⁠ ⁠ Here's a breakdown of the tasty dishes available in this regional Kamayan set for two:⁠ ⁠ Flank Steak Morcon: Beef roulade is layered with beef flank, carrots, dill pickle and cheese. It is slow cooked for hours until perfectly tender. ⁠ ⁠ Seafood Kare-Kare: Shrimp, mussels, fish and veggies are simmered in a peanut based stew and seasoned with fish sauce for that extra umami kick.⁠ ⁠ Embutido: The kapampangan's answer to meat loaf, this dish is stuffed with a poached egg and glazed with our homemade BBQ sauce.⁠ ⁠ Sisig: Thrice cooked pork - simmered, grilled and braised in soy sauce, calamansi and vinegar.⁠ ⁠ Pancit Luglug: A noodle dish with a shrimp and pork based sauce. It is tinted with achete to give that golden delicious hue. It is topped with chicharron and smoked fish called tinapa. ⁠ ⁠ Bringhe: A type of paella but instead of bomba rice, glutinous rice is substituted and cooked in coconut milk.⁠ ⁠ Bulanglang: A version of sinigang but instead of the oft-used souring agent tamarind, guava is used.⁠ ⁠ Seasonal Fruits⁠ ⁠ Seasonal Vegetables⁠ ⁠ California Rice ⁠ ⁠ ⁠ #PinoyHeritage #filipinofood #kamayan #filipinopopup #sfeats #eeeeeats #filipinofoodmovement #instafood #instadaily #epicfood #SFfoodie #sfguide #Huffposttaste #tastingtable #eatersf #foodphotography #popuprestaurant #sfpopups #cheflife #infatuationsf #forkyeah

A post shared by Pinoy Heritage | Filipino food (@pinoyheritage) on Aug 21, 2020 at 12:01pm PDT

Chef Smelly's $$$$ 2430 Broadway

Over the last few years, Chef Smelly’s massive plates of Creole dishes have drawn lines around the block. And even now in pandemic times, things are no different. Here’s how you do it: head to Au Lounge in Uptown Oakland on Tuesday, Thursday, or Friday from 5-9pm, and wait your turn for blackened prawns, surf & turf fries, sweet chili garlic chicken, garlic noodles, and more. Check Instagram for the menu and updates - and note that it’s walk-up orders only.

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Who likes #CRAB?! Who likes #Dungenesscrab ?? Do you prefer #Dungenesscrab #kingcrab ?? Or #snowcrab???

A post shared by Edward’L (@chefsmelly) on Aug 20, 2020 at 6:17pm PDT

Smooch Tartshop Smooch Tartshop $$$$ 1 Ferry Building

If you’re like us and a fan of eating things by the water, you’re probably at the Ferry Building four times a week, minimum. So, while you’re there, pick up a box of colorful, beautifully decorated tarts from Smooch Tartshop. Flavors range from ube coconut to lemon and ginger meringue or chocolate millionaire. You can order them in their normal size (3.5 inches) or bite-sized (less than 2 inches). Delivery and pick-up are available online.

Ben Samples Fowl + Fare $$$$ 101 Broadway

If you’re always on the lookout for the newest fried chicken sandwich (we definitely are), check out Fowl + Fare in Oakland. What goes on them changes occasionally, but one they always have is the classic with chipotle aioli, pear slaw, and a fried chicken thigh. Other sandwiches you’ll want to try include a Mediterranean fried chicken sandwich with feta tzatziki, za’atar, and tomato mint jam, and one with bacon black garlic ranch. Fowl + Fare is usually around on weekends, but check their Instagram for pop-up days and location.

Haight Loaves $$$$ 904 Haight St

In the Things Bay Area People Love hierarchy, there’s fried chicken sandwiches. Then there’s freshly baked sourdough. Every Thursday and Sunday, Haight Loaves in SF is making sourdough, sandwich bread, pizza (on Fridays), and focaccia. You can place an order for pick-up online or by DM-ing them on Instagram.

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Now accepting orders for Sunday’s bake! DM me to place your order, pick ups starting at 10am. #sourdough #haightloaves #sffoodie #realbread #sourdoughpodcast

A post shared by Haightloaves (@haightloaves) on Aug 21, 2020 at 5:27pm PDT

Nardello's Fresh Pasta Nardello's Fresh Pasta $$$$ 3150 18th St

What started out as Chef Joe Nardo’s quarantine hobby (making pasta at home) has now morphed into Nardello’s Fresh Pasta - an online store where you can buy homemade sweet potato agnolotti, kale and ricotta tortellini, and other pasta for delivery or pick-up in the Mission. On Friday, Aug. 28th (it’s a one-time pop-up for now), he’ll also offer a tasting menu, which comes with Haight Loaves focaccia, an heirloom tomato tart, tortellini with chicken sausage, sweet corn, and calabrian chili, and a cannoli. If you miss the tasting menu on Friday, you can still order pasta online. Also, keep an eye on their Instagram for future pop-ups.

Claws of Mantis $$$$

This Vietnamese spot doesn’t pop up often (so far, they’ve only done it twice). But if you check their Instagram and find out that a date is approaching, prepare to nab one of their dinner sets for two. For $65, you’ll get five courses with things like papaya salad, braised pork belly, and pandan butter mochi.

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Thịt kho from our 8.16 dinner set: Pork belly braised with garlic, shallot, and a bit of chili, in a fish sauce caramel and coconut water. ⁣ Served with a soft boiled egg that’s been marinated in fish sauce, palm sugar, and Jasmine tea.⁣ ⁣ Talking to Kris this was one of those dishes that our moms made like 3-4 times a month. You walk in the kitchen and it was like “ Awh fuck this again”. ⁣ ⁣ But after living on our own, we never realize how much we really missed it. This is our rendition of that food memory. ⁣

A post shared by Claws of Mantis (@clawsofmantis) on Aug 18, 2020 at 10:08am PDT

Erik Ratensperger Che Fico $ $ $ $ American , Italian in Nopa $$$$ 834-838 Divisadero St

Unless you count last year’s one-day pop-up, Che Fico is now serving breakfast for the first time ever. On Saturdays and Sundays from 9am-12pm, you can choose from a menu of things like cherry and almond cornettos, prosciutto and egg breakfast sandwiches, and bowls of fresh fruit, all of which you can wash down with coffee from Sightglass.

Smish Smash Smish Smash Burgers $$$$ 517 8th St

Smashburger enthusiasts, rejoice - Smish Smash is making thin, crispy, caramelized smashburgers out of Cookiebar Creamery in Downtown Oakland, Thursdays through Sundays. Fried chicken sandwiches, fries, and weekly specials, like this uni burger or this Mk’Rib, are also on the menu. And for dessert, you can order Cookiebar’s thick milkshakes or a scoop of ice cream.

Steven Nguyen Westwood $ $ $ $ Southern in Marina $$$$ 2036 Lombard St

Our favorite place in the Marina to ride a mechanical bull (and by ride, we mean desperately cling onto) has transformed into a BBQ pop-up on Fillmore Street. Their space now has two new outdoor dining platforms where you can enjoy their live music, cocktails, and bottomless wings on Wednesdays. And if your idea of a perfect breakfast involves smokey brisket and saucy ribs, they start serving them at 11am on weekends.

Zeitcafe $$$$ 199 Valencia St

Once a week, you can head to Zeitgeist’s spacious, socially-distanced beer garden for their new breakfast pop-up, Zeitcafe. From 8am-1pm on Thursdays, they’ll serve Bloody Marys, beer, and espresso and cold brew from Four Barrel Coffee, and an egg, spam, and jalapeño aioli breakfast sandwich. They’ll also make burgers after 11:30am.

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Four Barrel and Zeitgeist are partnering again for ZeitCafe! This morning from 8am-1pm. Four Barrel’s baristas will be serving fancy coffees out of the Zeitgeist front door. Chef @no.days.off.matt will be serving his new breakfast sandwich “The Mission Subi”- scrambled eggs, Spam, seaweed, and jalapeño aioli on toasted sourdough. Coffee served in the garden. Bloodies served in the garden. Zeitbooths. Strong Wifi. Sunshine. @fourbarrelcoffee 🍺 Zeitgeist SF 🍺 Valencia St x Duboce Ave The Mission St - SF #zeitgeist #fourbarrelcoffee #fourbarrel #beergarden #restaurant #beer #food #bar #divebar #bartender #barista #baristalife #sanfrancisobars #bloodymary #draftbeer #coffee #neighborhoodbar #localbar #brunch #barsofinstagram #beerbars #coffeetime #coldbeer #missiondistrict #coffeeaddict #daydrinking #burgersandbeer #coldbrew #sanfrancisco #coffeelover

A post shared by Zeitgeist SF (@zeitgeist_sf) on Jul 30, 2020 at 7:57am PDT

Tosca Cafe $$$$ 1401 Howard St

The North Beach institution is forgoing takeout for now, and turning into a pop-up for the summer. They’re serving pre-fixed, four-course meals - and pizza by A16 - out of the garden courtyard at St. Joseph’s, a former-church-turned-arts-space on Howard Street. Expect to see things like a mixed grill of meatballs, sausage, and hanger steak, or fresh salads on the menu. You can reserve your table here.

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Join us in partnership with @toscacafesf for Tosca: Summer at Saint Joe's. Our transformed courtyard will transport you to dining al fresco on Capri. Our menu this week features Italian classics like Caesar salad paired with grilled swordfish and Pizza Napoletano @a16sf. Make your reservations on Tock today from the link in our bio.

A post shared by Saint Joseph’s Arts Society (@saintjosephsartssociety) on Jul 22, 2020 at 4:18pm PDT

Señor Sisig Señor Sisig $$$$ 1628 Webster St.

It used to be hard for East Bay-ers to track down Señor Sisig’s food truck. The truck made occasional appearances at East Bay Off the Grids, and had a brief stint in Oakland’s Dimond District. But now, if you live in the area, you won’t have to travel all the way to their brick-and-mortar spot in the Mission to get their excellent, flavorful burritos and nachos. They’re operating a semi-permanent pop-up at 1628 Webster in Downtown Oakland, every day from 11am to 8:30pm.

Daily Driver Daily Driver $$$$ 736 Valencia St

The people behind one of our favorite wood-fired bagels are now in the Mission - Daily Driver is taking over Mission Cheese’s space on Saturdays from 9am-2pm, and Sundays from 10am-5pm. They also teamed up with the creamery to create a ham and jack cheese bagel and grilled cheese bagel sandwiches.

Lord Jiu's $$$$ 2065 Polk St

Back in March, the chefs behind Lord Stanley and Mister Jiu’s teamed up to offer a weekly-changing five-course dinner, with things like smoked duck, stuffed zucchini blossom, and coconut rice pudding that you can reheat or assemble at home. You can pre-order yours here for pick-up at Lord Stanley, Tuesday through Saturday. Each kit serves one and is $80-100.

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Charcoal grilled Wolfe Ranch quail and sausage prep; We cook ingredients to the point where our diners just have to finish them off in their home. We provide detailed instructions from the chefs with notes on how to plate the dish. Have fun!

A post shared by Lord Jiu's SF (@lordjius) on Jul 26, 2020 at 9:14pm PDT

Woodblock $$$$ 300 Grove St

The chef behind Baia, a brand-new vegan Italian spot in Hayes Valley, has also created a plant-based sushi pop-up called Woodblock. It’s operating out of the Baia kitchen and has a menu of veggie-focused rolls, like a spicy crab roll made with hearts of palm and an unagi tempura roll made with eggplant and tempeh.

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We are OPEN today 5pm - 9pm for take away and delivery!⠀ Click the link in our bio to see our menu and ordering options.⠀ ⠀ We’re so excited, and we hope you are too! Don’t forget to tag us in your posts and stories @woodblocksf.⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #woodblock #plantbased #vegan #matthewkenneycuisine #sushi #vegansushi #sanfrancisco #open @yourkompas

A post shared by WOODBLOCK (@woodblocksf) on Aug 4, 2020 at 7:34am PDT

Palette Palette $$$$ 816 Folsom St

Every Wednesday and Thursday from 1-5pm, the SoMa restaurant and art gallery will be serving Filipino pork and chicken BBQ skewers with a side of rice, papaya relish, and vinegar dipping sauce (you can still order from Palette’s regular menu for takeout). And on Fridays and Saturdays from 12-6pm, they’ll also be selling the skewers as part of a sidewalk sale featuring ceramics from local artists.

via The Infatuation Feed https://www.theinfatuation.com/san-francisco/guides/san-francisco-oakland-pop-ups-to-know-about Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 27, 2020 at 07:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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bestofrepices · 4 years

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15 Light and Healthy Chili Recipes

posted September 13, 2015 by Gina

These warming chili recipes are perfect for football season or feeding a crowd. Plus, leftovers are great for lunch and freezer meals.

Fall is coming, the weather is starting to change which means chili season is coming! Here are fifteen different ways to make chili, something for everyone!

No Bean Turkey and Sweet Potato Chili is one of my favorite chili recipes. It’s a quick and easy chili made with ground turkey, sweet potatoes and spices – the perfect weeknight meal. It has just the right amount of spice to compliment the sweet potatoes without being too spicy for those of you who prefer a milder chili. Don’t worry…you can always bump up the heat if you like your chili spicy.

BBQ Chicken Chili is a delicious twist on traditional chili – shredded chicken, beans and BBQ sauce are simmered in one big pot which has just a touch of sweetness that makes this meal delicious!

Crock Pot Kid Friendly Turkey Chili is a mild, kid-friendly chili made with ground turkey, corn, bell pepper, tomatoes and spices. Top it with your favorite toppings, and serve it with some chips on the side for the perfect, back to school lunch.

Buffalo Chicken and Bean Chili is ready in about 40 minutes. I like to serve mine with a handful of chips like Beanitos which are made from white beans, but any baked chip is great and of course, some carrot sticks and celery on the side.

One Pot Cheesy Turkey Taco Chili Mac is pure comfort in a bowl and it’s packed with protein and fiber so it fills you up.

Crock Pot Chicken Taco Chili is easy to make and it’s great over rice, with multi-grain chips, topped with reduced fat cheddar cheese or avocados. This chili makes a lot and it is even better the next day for lunch! It’s also a great freezer-friendly meal.

Crock Pot Turkey White Bean Pumpkin Chili is made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this delicious chili with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

Crock Pot Three Bean Turkey Chili can easily be made vegan by eliminating the turkey. Prepare this the night before and turn it on in the morning and you’ll have a great meal when you get home from work or a busy day of running errands.

Turkey Chili Taco Soup is perfect when you need a quick meal. It’s super easy to make and is ready in less than 20 minutes.

Slow Cooker Paleo Jalapeno Popper Chicken Chili is a delicious, hearty, bean-less chili recipe made in the slow cooker with ground chicken, ground beef and sweet potatoes – the perfect combination!

Loaded Turkey Chili Baked Potato is stuffed with lean turkey chili, reduced fat shredded cheese and topped with some fresh chives – a quick, easy weeknight meal.

Black Bean Chili with Chocolate and Coconut from Gimme Some Oven is a smoky black bean vegetarian (or vegan) chili, accented with sweet chocolate and coconut!

Vegan Lentil Chili with Roasted Red Peppers, Olives and Green Onion from Kalyn’s Kitchen has both brown and red lentils, and it’s loaded with flavor.

Vegetarian Zucchini Corn Chili recipe from The Reluctant Entertainer is a one-pot vegetarian dish that is quick, easy to serve, and hearty – especially when you can add a salad and a big crunchy loaf of bread.

Vegetarian Quinoa Chili from Two Peas and Their Pod is a hearty chili made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili!

posted September 13, 2015 by Gina

The post 15 Light and Healthy Chili Recipes appeared first on All Repices.

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currenthealtheventsblog-blog · 5 years

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20 Mexican Recipes That Won’t Destroy Your Diet

New Post has been published on https://currenthealthevents.net/awesome/20-mexican-recipes-that-wont-destroy-your-diet/

20 Mexican Recipes That Won’t Destroy Your Diet

Feel like a fajita? Sure! Craving a quesadilla? Go for it. Yup, you can even have fish tacos and crispy nachos. And nope, we’re not going loco.

Some Mexican dishes were not able to be very diet-friendly( full-fat cheese and sour cream, we’re looking at you !). But with some simple tweaks and substitutes, you can still enjoy those unique and inspired south-of-the-border flavors without derailing your health objectives. Check out these figure-friendly, mucho yummy recipes for quick mid-week dinners, tasty snacks and crowd-pleasing apps.

Helpful hint: Just click on the name of the dish, its image or the link in the caption to access the full recipe.

Mexican recipes that get the food fiesta started: 1. 10 -Minute Shrimp Fajitas > You get shrimp that’s crisped and coated in cumin, chili powder and smoked paprika, along with brightly colored buzzer pepper slicings and sweet onions–all roasted to perfection in 10 tiny, little minutes. Wrap all that deliciousness up in a warm whole wheat tortilla for the perfect high-protein, high-flavor meal on a night when you’re short on time. Click here for the full recipe > 2. Cheesy Chicken Quesadillas Looks like the quesadilla of your dreams. It’s got shredded cheddar and chunks of chicken, like a quesadilla should. And most importantly: It savor like the quintessential kind you know and love. However, with low-fat cheese and lots of veggies to plump up the fill, this healthier version can be ran into the perfect flex dinner for your Nutrisystem plan. Click here for the full recipe > 3. Veggie and Rice Stuffed Peppers > Bell peppers get Southwestern flair when they’re filled with rice, black beans and vegetables. And when that base is brown rice or quinoa, the meal is even healthier and more filling. Serve these stuffed beauties at your next meet. Or, if you prefer a little meat in your peppers, try this loaded version, which includes ground turkey breast. Click here for the full recipe > 4. BBQ Chicken Nachos > We did say you could have nachos. But did we mention that the whole wheat chips would be topped with sweet and tangy barbecue chicken, zesty peppers and smoky bacon? It seems so wrong for your diet, but when you use the Nutrisystem BBQ Seasoned Chickendinner entree, this crowd-pleaser savor so, so right. Only add some extra veggies, fat-free cheese and a explode of fresh cilantro for guilt-free noshing. Click here for the full recipe > 5. Party-Perfect Pico de Gallo > A fiesta isn’t a fiesta without salsa on the spread. Made with fresh veggies, herbs and a few squirts of lime juice, Pico de Gallo is the perfect healthy dip for your favorite whole grain chip or cracker. For a little heat, add a splashing of hot sauce. Click here for the full recipe > 6. Black Bean and Rice Salad > Pick up a Nutrisystem Black Beans& Ricelunch entree for this super fast and filling salad–just add tomatoes, green onions and pico de gallo to sample a favorite among Nutrisystem members. Click here for the full recipe > 7. Savory Turkey Chili > Take a long whiff while it’s cooking: The fragrance of this simmer pot of peppers, onions, kidney and pinto beans, spinach and celery,( of course) lean turkey and a whole lot of spices is sure to get your belly growling. Good thing it’s as hearty as it is healthy! For a twisting on this warm-your-bones recipe, try the Butternut Squash Turkey Chili. Click here for the full recipe > 8. Loaded Mexican Baked Sweet Potato > Uno potato, dos potatoes, tres potatoes, cuatro! The sweet spuds take center stage in this dish, as a great source of vitamins A and C, plus fiber. Not to mention, these sweet potatoes are loaded with chicken, cheese, salsa and avocado, so they’re muy delicioso. Side it with a salad, and dinner is served. Click here for the full recipe > 9. Tasty Taco Salad > Start with a crisp base of shredded lettuce, and pile on the goodness: Fresh diced tomatoes, a prepared package of the Nutrisystem Chili With Beans dinner entree, shredded cheese and crunchy baked tortilla chips for one fulfilling salad. Click here for the full recipe> 10. Easy Chicken Fajita Bake > Add this dish to your weekday rotation for three very good reasons: It takes minimal effort to induce, it savours like a Mexican party in your mouth and it offer wide-ranging nourishment. On Nutrisystem, it counts as one SmartCarb, two PowerFuels, one Vegetable and three Extras. Need more convincing? You can sub in your favorite veggies, tweak seasonings and experimentation with spices for a different flavor every time you make it. Click here for the full recipe > 11. Baja Fish Tacos > Not for the swoon of heart, these tacos pack in some hot: Chili powder is the star of the mahi-mahi seasoning blend, with cumin, coriander, garlic and salt taking supporting roles. Jalapenos make their debut in the southern slaw to gives these tacos a zesty crunch. Click here for the full recipe > 12. Mango Salsa > Go citrus with your salsa! This tropical fruit packs a healthy dose of vitamin C and folate, and assistances provide the perfect combination of sweet and tangy that you can use on top of grilled chicken or shrimp, or alongside a serve of cooked whole wheat tortilla chips. And before you say you hate peel mangoes, we make it easy with these simple tips. Click here for the full recipe > 13. Santa Fe Chicken > Maybe not the prettiest of dishes, but we’ll go out on a limb and say you’re truly not going to care once you stick a forkful in your mouth. Between the chunks of sauteed peppers, tomatoes, onions and corn, the cumin, paprika and Tabasco seasoning, this baby’s get flavor. All of this mixes into the southwestern taste of the Nutrisystem Sante Fe Style Chickenentree and is topped with creamy avocado slices, so …. trust when we say appears can be deceiving. Click here for the full recipe > 14. Cilantro Lime Cauliflower “Rice” > It looks like regular rice. It’s got the same texture and soaks up sauces and marinades, like regular rice would. But “rice” made from cauliflower is super healthy, super easy to make and when mixed with fresh lime juice and cilantro–super delicious to eat! Consider this alternative the next time your recipe calls for rice. On Nutrisystem, cauliflower is an unlimited vegetable–you can have as much of it as you like! Click here for the full recipe > 15. Slow Cooker Chicken Fajitas > Toss a few basic fajita ingredients–chicken, salsa, onions, garlic and beans–into the slow cooker and let it work its magical. This set-it-and-forget-it recipe attains several servings, perfect to feed the whole family. Or, freeze the leftovers for when you’re hankering for your next fajita. Click here for the full recipe > 16. Shrimp Taco Bites > They’re cute, they crunch and they savour delicious–perfect appetizers to take the “hostess with the mostess” title at your next fiesta! Click here for the full recipe > 17. Southwest Grilled Chicken Salad > The list of ingredients may be long, but the combination of tastes and textures is worth every shred, chop and dice. Plus, the homemade dressing–featuring fresh cilantro, avocado, lime juice and garlic–elevates this salad to epic, Mexican-flavored proportions. Restaurant quality all served at your house. Click here for the full recipe > 18. Baked Chili Casserole > Never heard of a chili casserole? Your taste buds will be happy to make its acquaintance: Savory chili, topped with a layer of creamy polenta and all covered in melted cheese. The Nutrisystem Vegetarian Chili-complete with four beans, zesty tomato sauce and spices-works perfectly as the base to this satisfying meal, or you can construct your own Savory Turkey Chili instead. Click here for the full recipe > 19. Turkey Tex-Mex Black Beans and Rice > Take the Nutrisystem Black Beans& Ricelunch entree and up the flavor a notch by adding ground turkey, onions and corn, as well as cumin and fresh cilantro to create a delicious Tex-Mex dish. Click here for the full recipe > 20. Best Guacamole Ever > Last, but certainly not least–the gold star of Mexican fare–the one, the only, the smooth, the creamy … guacamole! Guacamole offer lots of vitamins and minerals, healthy fats and fiber. However, high in calories, it’s easy to overeat. Thankfully, this lighter version is constructed with nonfat Greek yogurt and extra veggies, so you can enjoy a little more without worrying about diet destruction. If you’re feeling adventurous, add pineapples for a touch of sweetness. Click here for the full recipe >

Ready for dessert? Check out Nutrisystem Succcess Stories’ favorite chocolatey treats >

Click here to get the official rules for our awesome giveaway >

The post 20 Mexican Recipes That Won’t Destroy Your Diet appeared first on The Leaf.

Read more: leaf.nutrisystem.com

#baja fish tacos #guacamole #healthy food #mango salsa #mexican recipes #top article #top articles

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pearcar93-blog · 5 years

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Vegetarian Labor Day Recipes

It’s just about Labor Day weekend, and my thoughts are: oh noooooo(!!), how did we get here already! Warm nights grilling out on our back deck… sunny farmers market strolls… available fresh produce… I’m not quite ready for this season to end but I will try my best to embrace fall as it comes. Until then, here’s a wrap-up of ALL of my favorite recipes that I made this summer. I’m hoping they provide a little inspiration for your weekend festivities!

You can click directly on the images to go to each recipe.

To drink:

Spicy Watermelon Margaritas!

These are easy to make and naturally sweetened by the watermelon, which makes them borderline healthy :). The jalapeño gives them a fun, spicy kick.

To start:

Chipotle Cauliflower Nachos with Pineapple Salsa

I think this was the biggest fan favorite recipe of the summer – I’ve been tagged on SO many photos of these cauliflower nachos since I posted them. The “cheese” sauce, with cauliflower blended in, is completely vegan. Loaded with black beans, tomatoes, and pineapple salsa, these nachos are a meal by themselves.

Main Dishes:

Mini Stuffed Peppers with Pineapple Salsa

If you have extra pineapple salsa from the nachos above, use it to make these cute little stuffed peppers! They’re stuffed with herb-y cilantro lime rice and served with adobo-spiced pinto beans. Just add margaritas (also above).

BBQ Jackfruit Sandwiches

These are a great party option because you can prep everything in advance. Jackfruit is simmered in an easy homemade chipotle BBQ sauce, then the saucy sandwiches are piled high with a tangy slaw. Pass the napkins.

Spicy Mango Black Bean Avocado Tacos

I’d make these not only for Labor Day, but for pretty much any day. These fresh tacos are so fast and easy to put together. I love how the mango adds a pop of sweetness.

On the side:

Sunny Creamy Tahini Pasta Salad

Every cookout needs a pasta salad, and I love this one because it’s loaded with fresh vegetables. The sauce is tangy, made with tahini sauce instead of a typical mayo base.

Spicy Ginger Miso Slaw with Peaches

Make this one before peach season is over!

Roasted Cherry Tomato Herbed Couscous Salad

Another fan favorite! I’ve seen so many insta-tomato salads since I posted this one. This recipe has great texture – half of the tomatoes are slow roasted until shriveled and jammy and half are left fresh and juicy. They’re combined with cucumbers, couscous, crispy chickpeas, and a bunch of fresh herbs. Make this one while tomatoes are still at their peak!

Spicy Tomato Watermelon Salad

My personal favorite. I love the balance of sweet/savory/spicy flavors. You can’t quite see the dressing, but it’s a light tamari-lime dressing that goes perfectly with the sweet watermelon, spicy peppers, and creamy avocado.

Grilled Potato Salad with Grilled Scallion Vinaigrette

Not your ordinary potato salad – this grilled scallion vinaigrette is SO flavorful over the grilled potatoes. If you’re grilling this weekend, give this one a go!

Something Sweet:

Strawberry Coconut Cream Tart

I love this simple dessert from the Sweet Laurel Cookbook. It’s made with an easy gluten-free almond flour crust, a lemon coconut cream filling, and it’s topped with fresh berries. Delish.

Soft Baked Vegan Sugar Cookies with Cashew Icing

These lemony cookies are lightly sweet and have a wonderful nutty flavor from the almond flour. They’re fun to make and fun to decorate with the cashew icing and these cute, naturally colored Supernatural sprinkles 🙂

Happy long weekend!

Source: https://www.loveandlemons.com/vegetarian-labor-day-recipes/

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jenguerrero · 6 years

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#johnwhaleniii #paleogrilling #cidermillpress

Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled. Others are grilled as part of the process. Some are barbecued. And then there are the supporting characters that don’t see the grill. But it’s mostly grilling. The range is neat. For beginners, there’s an opportunity to learn the nuances of different steaks. He breaks out several of them separately with minimalist recipes so you can really get a feel for different cuts. I skipped those and went for the more complex dishes.

I wanted to share with you his recipe for Killer BBQ Spare Ribs. It’s such a neat recipe. The barbecue sauce is not overly sweet. It gets natural sweetness from pineapple, tomatoes, honey, and molasses. Oh, I love the depth of flavor that molasses brings to the party. Yeah, pretty much any party. The ribs do the majority of their cooking in the oven and then get the sticky, oozey sauce caramelized onto them on the grill. We’re team barbecue around here, so I *did* add just a little wood to the grill for some smokiness, and my kiddo added 2 teaspoons of liquid smoke to the barbecue sauce. These are delicious and people are going to be happy when you make them. Sugar haters are gonna hug you extra!

A big thanks to Cider Mill Press for letting me share the recipe with you! I’ll show you the rest of my pics and thoughts on the other dishes we tried after the recipe.

If you love it, come find me again or hit that follow button! 😀

Killer BBQ Spare Ribs

Makes 6-8 servings * Active time: 1 hour 45 minutes * Total time: 4 to 5 hours

2-3 cloves of garlic, sliced extra thin 1 clove of crushed or minced garlic 1 cup of local honey 1/3 cup of dark molasses 1/3 cup of local dark maple syrup 1 ½ Tablespoons paprika <Be sure to use the smoky kind! ~Jen> 1 teaspoon sea salt 1 ½ teaspoons fresh ground pepper 1 Tablespoon ancho chili powder (more if you like extra spicy) 2 teaspoons ground cumin ½ cup apple cider vinegar (the more you add, the tangier the flavor) 1 ½ cups organic strained tomatoes 5-6 ounces organic tomato paste (no sugar added) ¼ cup chili sauce ¼ cup Worcestershire sauce 1 ½ Tablespoons fresh squeezed lemon juice 5 Tablespoons chopped onions 1 teaspoon mustard powder ½ pineapple, cubed (if fresh juice collects on your cutting board, add that in, too!) 4-5 pounds baby back pork ribs

1. Preheat the oven to325°F. Meanwhile, mix the BBQ sauce ingredients – all the ingredients except the ribs themselves – in a large saucepan over low to medium heat allowing the sugars to melt. Line the bottom of the roasting pan with a thick layer of the BBQ sauce.

2. Place each rack of ribs into the roasting pan, layering them with a solid basting of the sauce so both sides of each rack of ribs are fully coated. Cover and allow the ribs to cook for 2 ½ – 3 hours. No need to turn or recoat the ribs during this process.

3. About 15 to 20 minutes before the ribs have finished cooking, fire up your grill. A gas grill will work just fine, but there’s nothing better than wood-grilled BBQ ribs, so consider your options carefully! Look to achieve a medium heat from your grill.

4. Use long tongs that will allow you to slide the tong the full length of the rack of ribs. This will help prevent the ribs from breaking off as the ribs will be soft and tender from their time in the oven.

5. Basting is perhaps the most important final step in preparing killer ribs. I continually baste the ribs, always trying to achieve a beautiful dark brown and black glazed surface. As soon as the flames char the edge of the meat, I quickly baste over that area with a fresh coat of sauce and turn the ribs so the opposite side can be lightly and evenly charred by the fire as well. Unlike steaks on the grill, I turn the ribs over and over, basting and turning each rack in order to achieve the best and most flavorful results. Do not worry about a little bit of blackening and charring: paint over all the charred areas with a fresh coat of BBQ sauce and the two flavors wed together beautifully. <We like having sauce to pass at the table, so I removed some of the sauce to a little pan to baste the ribs and let the rest simmer away on the stove to thicken up a bit while I grilled. I quickly blotted the fat that was on the surface with paper towel. You lose a little sauce that way, but it’s easier than skimming with a spoon… ~Jen>

6. As soon as the ribs reach the level of browning and blackening you desire, remove the ribs from the grill and place them onto a serving tray. Do not place them back into the roasting pan. Bring the ribs directly to the table and allow them to cool to the touch before digging in.

Continuing my review of the book…..

Paleo Grilling By John Whalen III Format: Hardcover

My thoughts and pics of the recipes we tried: 1) Classic Caesar Salad – p 44. Great, rich, garlicky-anchovy taste. 2-3) Steak au Poivre – p 102. If you’re familiar with the dish, he has coconut milk stand in for the cream. Killer peppery, brandy sauce. We loved it.

4) Grilled Artichokes with Garlic – p 274. I had no idea you could grill artichokes. It works beautifully! The smokiness penetrates right through the artichoke hearts. Quick note – the recipe calls for ½ olive oil and misses the unit. It has to be ½ cup because ½ Tablespoon would be way too little. 5-6) Killer BBQ Spare Ribs – p 174. We loved these. They’re fall-apart tender and juicy. The bbq sauce is not an overly sweet one because there’s no sugar. My kids loved it. He keeps them paleo and gets natural, complex sweetness from pineapple, tomatoes, and molasses. They do the majority of their cooking in the oven and are finished on the grill. I did add some wood to the fire for smokiness, and my youngest added 2 teaspoons of liquid smoke to the sauce. These are total keepers.

7) Grilled Beets with Walnuts – p 281. I never grilled beets before either. Fabulous. Mine took about twice as long before a fork penetrated them to my liking. I’ll add parsley next time for a little purple/green color pop. 8) Grilled Peach Scallops with Basil-Cilantro Puree – p 230. Really quick grilling. I was surprised by how much the scallops picked up the peach flavor. The peaches were all supposed to be diced. I halved two just because they look so cute on the plate that way. We loved the chimichurri with it. 9) Chorizo-Stuffed Mushrooms – p 27. Really interesting. It’s the hard Spanish chorizo that you’d use in paella. Here, he has you pulse it down in the food processor, so you get all that flavor without the chewiness. I wish I’d thought of that before – lol!

10) Jamaican Jerk Chicken with Grilled Pineapple – p 187.

Some others I have flagged to try: Bacon Deviled Eggs – p 34 * Portuguese Kale and Sausage Soup – p 47 * Balsamic Glazed Flank Steak with Vidalia Onions and Mushrooms – p 96 * Bistecca Alla Florentina – p 100 * Porterhouse with Chimichurri Sauce – p 104 * Skirt Steak with Olive Tapenade – p 113 * Red Wine and Herbs Marinated Tri-Tip Steak – p 115 * Filet Mignon with Red Wine Reduction – p 116 * New York Strip with Pizzaiola Sauce – p 120 * Blackened Texas Brisket with Coleslaw – p 122 * Paleo Hamburger with Sun-Dried Tomato Pesto and Portobello Mushrooms – p 126 * Marinated Steak Kabobs with Salsa Verde and Grilled Cherry Tomatoes – p 133 * Leg of Lamb with Rosemary-Mustard Marinade – p 144 * Marinated Lamb Kebabs with Mint Chimichurri – p 152 * Grilled Roast Pineapple Pork Loin – p 165 * Blueberry Pork Chops – p 173 * Red Wine-Marinated Chicken with Chipotle Cauliflower – p 182 * Seared Tuna Steaks with Dill Aioli – p 220 * Grilled Lime Mahi-Mahi and Smoked Green Beans with Prosciutto and Pine Nuts – p 224

*I received a copy to explore and share my thoughts.

I’m an Amazon affiliate. Any time you use one of my links to make a purchase, I get a tiny percentage. Thank you!

Paleo Grilling

Killer BBQ Spare Ribs recipe (oven/grill combo) and Cookbook review: Paleo Grilling #johnwhaleniii #paleogrilling #cidermillpress Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled.

#Barbecue #BBQ #cook book #cookbook #food porn #grill #grilling #Jennifer Guerrero #JenniferGuerrero #John Whalen III #Paleo #pineapple #pork #recipe #review #Ribs

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ultralifehackerguru-blog · 7 years

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New Post has been published on http://www.lifehacker.guru/prep-cook-waffle-iron-hash-browns-black-bean-taquitos-mushroom-ragu-and-more/

Prep Cook: Waffle Iron Hash Browns, Black Bean Taquitos, Mushroom Ragu, and More

Welcome back to Prep Cook, where we test out a week’s worth of recipes so you only eat the most delicious ones! Just in time for your weekend grocery run, we have black bean taquitos, walnut apple meatloaf, cauliflower pizza bites, and more on the menu.

Everyone has a different schedule (and different tastes), so you can skip meals that don’t sound good to you or switch them around based on how much time you have to cook when you get home. Make weekday cooking easy and set aside two to four hours on this weekend to prep ingredients (cut produce, mix up sauces that will last, mass cook items you can freeze, etc.).

Breakfast

Tofu scramble with waffle iron hash browns: I made my scramble with tofu, but you can easily use beaten eggs instead. Make sure to get your waffle iron nice and hot before piling in the potatoes or your hash browns will end up a bit pale (like mine).

Prep difficulty: Hard

Boost it: Top your scramble with a fresh herb sauce

5-minute oatmeal power bowl: You’ll need to do some prep the night before, but it’s worth the super fast breakfast in the morning (so you can spend more time sleeping).

Prep difficulty: Medium

Boost it: Stir in a spoonful of peanut butter (or Nutella)

Toast piled high with your favorite toppings: Toast is wonderful. And it’s a tasty base for pretty much any savory or sweet topping you like. I prefer to top mine with mashed avocado and balsamic vinegar or peanut butter.

Prep difficulty: Easy

Boost it: Go big with the toppings. And get bread from your local bakery.

Lunch & Dinner

Glazed walnut apple loaf with green beans and crispy potatoes: A very hearty meal that’s good for when you want some comfort food. For the green beans, clean them and then throw them in a pan with some olive oil, garlic, salt, and pepper. Top with lemon zest just before serving.

Prep difficulty: Hard

Boost it: Add diced mushrooms for extra earthy flavor

Add meat: Use ground meat instead of lentils

Pack it for lunch: Keep the potatoes separate to keep them from getting too soggy

Cauliflower pizza bites and chopped kale salad with lemon-tahini dressing: Anything with “pizza” in the name is an instant “yes!” The salad is there so you don’t feel so bad about stuffing half a pile of pizza bites into your face.

Prep difficulty: Easy

Boost it: Make (or buy) more than one sauce for dipping your pizza bites. Marinara and pesto are both good options!

Add meat: A simple baked or pan fried chicken breast sliced over the salad

Pack it for lunch: Keep the pizza bites and salad separate until you chow down

Taquitos with black bean and cauliflower filling: Who doesn’t love taquitos? They’re a crunchy, fun dish that isn’t as hard to whip up as you think. I used Trader Joe’s riced cauliflower to make the prep for this dish a little easier.

Prep difficulty: Medium

Boost it: Make (or buy) a spicy sauce to dip your taquitos in

Add meat: Swap some of the black beans for ground beef

Pack it for lunch: If you have a sauce, pack it separate from the taquitos so they stay crispy

Provencal Tian: Layers of eggplant, zucchini, squash, and tomato make this a colorful and filling dish. This dish is much easier to prep if you buy pre-made sauce.

Prep difficulty: Medium

Boost it: Make your own sauce so you can add in fresh herbs and other aromatics for a flavor blast

Add meat: This will pair well with just about any meat

Pack it for lunch: Put it in a container and go!

Japanese Udon with yakitori king oyster mushrooms: Making your own tare for the mushrooms will have massively delicious results, but it more work than just using a Japanese BBQ sauce. Buy flash frozen (not dried) udon to get chewy, thick noodles.

Prep difficulty: Medium

Boost it: Make your broth a couple hours ahead of time so it can simmer and toss in kombu (kelp)

Add meat: Pick up fishcake from you local asian grocery

Pack it for lunch: Pack the noodles separate so they don’t absorb all the broth before you eat

Mushroom ragu: To thicken this sauce and get maximum flavor, you’ll need an hour or two for simmering. You can serve it with just about any starch and veg combo, like pasta with a side salad or polenta with roasted brussel sprouts.

Prep difficulty: Easy

Boost it: Use as many types of mushrooms as you can find and afford

Add meat: Toss in ground meat

Pack it for lunch: You just need a container and you’re all set

Slow cooker white bean soup: A perfect meal for a busy weekday since you just toss the ingredients into the slow cooker in the morning and come home to a hot meal.

Prep difficulty: Easy

Boost it: Serve with garlic bread

Add meat: Cook up some sliced sausages just before eating and add them in

Pack it for lunch: Use a spill proof container

Have you made any of these recipes before? Did you try any of the meals from last week? Share your tips and tricks in the discussion below.

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