Applewood Smoked Mango Pork Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1.7 pounds Smithfield Applewood Smoked Bacon
  • Pork Loin Filet cut into small bite size pieces
  • 1 teaspoon chipotle chili powder more or less to your taste
  • 1 teaspoon smoked paprika
  • 4 inch flour tortillas 6-8
  • 1 ripe but firm mango, peeled + diced
  • 1 cup cooked rice or quinoa
  • 2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
  • 2 cup cherry tomatoes
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • Juice from 1/2 a lime
  • Salt to taste

Directions

  1. Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
  2. Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
    Serve with the tomato salsa and sliced avocado.
  3. TOMATO SALSA
    Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.
Advertisements

Smoky Mac Stuffed Sweet Potatoes

Ingredients

  • 4- 1/2 lb . Sweet Potatoes Washed/Scrubbed
  • 1 1/2 C . Dried Pasta
  • 1 C . Baked Pumpkin Puree not pumpkin pie mix
  • 1/2 C . Vegetable Broth
  • 1/3 C . Raw Cashews soaked for 1-2 hours or for 20 minutes in boiling water
  • 3 T . Nutritional Yeast
  • 1 Clove of Garlic
  • 1/2 T . Lemon Juice
  • 1/2 tsp . Dijon Mustard
  • 1/2 tsp . Chipotle Flakes
  • 1/2 tsp . Smoked Paprika
  • 1/2 tsp . Liquid Smoke
  • 1/2 tsp . Sea Salt
  • 1/4 tsp . Turmeric for color
  • 1 C . Packed Kale Chopped with Stems Removed
  • 3/4 C . Tomato Diced
  • 1/3 C . Yellow Corn Kernels
  • 1/4 C . Green Onion Diced (plus more for garnish, which is optional)

Last Minute Chicken

Ingredients

  • 2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 2 tsp paprika OR smoked paprika
  • 2 tsp dried oregano
  • 1 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 3 lbs. boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tbsp fresh cilantro, chopped (optional)

Directions

  1. Combine the garlic, onion, paprika, oregano, pepper and salt in a small bowl. Sprinkle half the spices over the chicken. Turn the chicken pieces over and sprinkle the remaining spices over them. Rub the spices into the chicken, if needed, to coat well.
  2. Heat a nonstick grill pan over medium heat. Drizzle with the olive oil. Place half the chicken in the grill pan, making sure there is a gap between the pieces. Cook the chicken without touching it for 5 minutes. Flip the pieces over and cook for 3 to 5 minutes until they’re cooked through. Repeat with remaining chicken.
  3. Preheat oven to broil.
  4. Place an oven rack 6 inches from the top of the oven. Put a wire rack over a large baking tray and arrange the chicken on the wire rack. Place the chicken in the oven and broil for 6 minutes. Remove the chicken from the oven, turn each piece of chicken over, and then broil for 5 to 6 minutes.
  5. Let the cooked chicken rest for 5 minutes before serving. Sprinkle the pieces with cilantro, if desired.

Vegan Chilli

Ingredients

  • 3 tbsp olive oil
  • 2 sweet potatoes, peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1-2 tsp chilli powder (depending on how hot you like it)
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red pepper, cut into chunks
  • 2 x 400g cans chopped tomatoes
  • 400g can black beans, drained
  • 400g can kidney beans, drained
  • Lime wedges, guacamole, coriander and rice to serve

Lamb Shoulder & Smoky Aubergine Flatbread

Ingredients

For the flatbread
  • 7g fast-action dried yeast
  • 200g ’00’ flour
  • 200g strong bread flour
  • 1 tbsp olive oil
For the topping
  • 1 aubergine
  • ½ red onion, finely sliced
  • 150g leftover lamb, shredded or chopped
  • 2 tbsp finely chopped parsley
  • 1 tomato, finely chopped
  • 1 tbsp tomato purée
  • 1 garlic clove, crushed
  • pinch of ground cumin
  • pinch of smoked paprika
  • 1 tbsp pomegranate molasses (optional)
  • 1 tbsp olive oil
  • 1 tbsp pine nuts
For the tahini drizzle
  • 1 tsp tahini

Bean and Potato Vegan Enchiladas

Ingredients

  • 1 large sweet potato, chopped into 1/2-inch pieces
  • 1 large Russet potato, chopped into 1/2-inch pieces
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Pinch of crushed red pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried Mexican oregano
  • 1 teaspoon sugar
  • One 28-ounce can diced tomatoes
  • One 15-ounce can black beans, rinsed
  • 8 eight-inch corn or flour tortillas
  • 1 cup of shredded vegan cheese, optional
  • 1/2 vegan cheese

Vegan Carbonara Pasta Recipe

Ingredients

  • 7 ounces silken tofu (1/2 of a 14-ounce block; 200g)
  • 1/2 cup (120ml) sauerkraut brine (see note)
  • 1/4 cup nutritional yeast (1/2 ounce; 15g)
  • 1 tablespoon (15ml) white miso
  • Generous pinch cayenne pepper or red chili flakes
  • 3 generous dashes (about 1/4 teaspoon) smoked paprika
  • 2 teaspoons (8g) freshly ground black pepper
  • 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
  • Kosher salt
  • 1/2 cup (120ml) extra-virgin olive oil, divided
  • 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2 inch “lardons”
  • 1 pound (450g) dry spaghetti or penne