🫑 Recipe Collections: Vegetarian Meals

[Amethyst]

Smashed Parmesan Carrots

Total: 1 hr 20 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients:

Tarragon-Lemon Dipping Sauce:

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped fresh tarragon
2 teaspoons finely grated lemon zest
1 teaspoon whole-grain mustard
Kosher salt and freshly ground black pepper

Carrots:

1 pound medium carrots, peeled
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 3-ounce piece Parmesan, finely shredded on the medium or small holes of a box grater (about 1 cup; see Cook’s Note)
1 1/2 teaspoons garlic powder
1/2 teaspoon smoked paprika

Directions:

For the tarragon-lemon dipping sauce: Stir together the mayonnaise, sour cream, tarragon, lemon zest and mustard in a small bowl. Season with salt and plenty of pepper. Cover and refrigerate until ready to serve.

For the carrots: Position an oven rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment.

Cut the carrots crosswise into 1 1/2-inch lengths. If some parts of the carrots are thicker than 1 inch in diameter, cut those pieces in half lengthwise. Toss the carrots on the prepared baking sheet with the olive oil, 1/2 teaspoon salt, and several grinds of pepper.

Roast until a paring knife slides easily through the thickest carrot, 30 to 40 minutes. Transfer the carrots to a plate and carefully wipe the baking mat or parchment clean with a kitchen towel.

Mix the Parmesan, garlic powder, paprika, 1/4 teaspoon salt, and several grinds of pepper in a small bowl. Sprinkle the mixture evenly over the clean baking mat. Arrange the carrots on top, leaving space between each. Using the bottom of a glass, gently press each carrot to smash into the cheese.

Bake until the cheese is dark golden brown and crisp, about 12 minutes. Let cool on the baking sheet for 5 minutes, then use a thin metal spatula to lift the carrots and crispy Parmesan from the pan, breaking it apart as needed.

Transfer to a serving platter and sprinkle with any crispy cheese bits left on the baking sheet. Serve immediately with the dipping sauce.

Notes:

Shredding your own Parmesan on the small or medium holes of a box grater is the key to this recipe. Finely shredded Parmesan (long, thin strands) is essential here—it adheres well to the carrots and melts evenly into a thin, lacy crust that turns perfectly crisp. Grated Parmesan, pre-shredded Parmesan, or larger shreds won’t achieve the same texture or melt in the same way.

Recipe courtesy of Food Network.com

[Amethyst]

Garlic Parmesan Fries

Prep Time: 10 minutes
Cook Time: 25 minutes
Soaking Time: 20 minutes
Total Time: 55 minutes
Servings: 4

Ingredients:

1.6lb / 750g Large Potatoes (Russets/Maris Pipers work great)
3/4 cup / 60g freshly grated Parmesan
2 tbsp Olive Oil
2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Black Pepper
finely diced Fresh Parsley, to serve (optional)

Directions:

Slice the potatoes into 1/4" disks (leave skins on), then slice those disks into fries. Try to make sure all the fries are a similar size so they cook at an even rate.

Add fries to a bowl of cold water, give them a swish around with your hand, then leave to soak for AT LEAST 20 minutes. This is important to draw out the starch from the potato, so the longer the better.

Drain away water and thoroughly dry both the bowl and the fries. It’s important to remove as much moisture from the potatoes as possible in order to prevent them from steaming, which in turn would prevent them from getting crispy.

Place fries back in the bowl and combine with 2 tbsp olive oil, 2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle in parmesan and give them a final stir until the parmesan is evenly distributed and attached to the fries.

Spread the fries out on your tray(s), ensuring they’re not touching. Although tedious, it’s important to give the fries space or they’ll a) stick together and b) steam instead of roasting.

Bake for 25-35mins at 200 °C/390F, flipping once halfway, or until golden and crispy. Timings will vary, so just be vigilant. Allow to cool for a few mins (they’ll crisp as they cool), then garnish with parsley.

Enjoy!

Notes:

Oven Trays - Really important to use a grease-proof tray, or the Parmesan will stick to the tray and make the fries hard to remove. To see if you’ll need two trays or not, I usually place them on a tray after I’ve cut them, just to test how much room there will be. Chances are, you probably will.

Can these be frozen? - Sure! Just allow them to completely cool then pop in a zip-lock bag. Reheat in the oven at 180C/356F until they crisp up again.

Recipe courtesy of Something About Sandwiches.com

[Amethyst]

Orzo w/ Snow Peas, Spinach & Sun-Dried Tomatoes

Prep time: 20 Min
Cook time: 15 Min

Ingredients:

1 cup orzo pasta, uncooked
2 garlic cloves, smashed
1 tablespoon olive oil
1 cup snow peas
1 cup spinach, fresh
2 sun-dried tomatoes, julienned (sliced thin)
1/2 cup Parmesan cheese

Directions:

Boil the orzo according to the package for about 8 mins. Drain & set aside.

In a skillet, add the olive oil and garlic (don’t brown) on low heat for about a minute.

Add the spinach, snow peas, sun-dried tomatoes & Parmesan cheese. Stir together, and cover until the Parmesan melts, about 5 mins.

Add salt/pepper to taste. Enjoy as a side… or a meal… YUM.

Notes:

To keep the Parmesan cheese from melting into clumps, remove the skillet from the heat and then add the cheese.

Recipe courtesy of Just a Pinch.com

[Amethyst]

Lemon Asparagus with Rosemary and Garlic

Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

1 tablespoon butter salted
2 teaspoons of garlic, freshly minced
1 tablespoon fresh rosemary, a sprig, with the leaves stripped
1 lb fresh asparagus trimmed to remove woody ends
salt and pepper
1 lemon

Directions:

Heat the oven to 350°F.

Heat an ovenproof skillet over medium-high heat, and melt the 1 tablespoon butter.

Sauté the 2 teaspoons of garlic for 30 seconds.

Add the 1 tablespoon fresh rosemary, 1 lb fresh asparagus, and salt and pepper.

Cook 2-3 minutes.

Transfer skillet to the oven and roast for 10 minutes (or less, depending on how well you like yours cooked).

Remove from the oven and place on a serving dish.

Squeeze half 1 lemon over the top.

Devour.

Notes:

You could skip the oven and do this solely in the skillet – I just like the roasted flavor and the hands-off technique.

Once the asparagus is trimmed, you can leave it whole or cut it into bite-sized pieces if you prefer.

Avoid asparagus that is wilted or “floppy.”, The tips should be closed pretty tightly. Fresh spring asparagus tends to be thinner asparagus stalks, so you’ll get more spears per bundle, but thicker ones are better for roasting. Try to grab a bunch of asparagus that has stalks of similar sizes and lengths so they cook evenly.

In the USA, asparagus is at its best in late March to early June. Other times of year you can find it in the store, but it likely isn’t local and won’t taste as good out of season.

Nutritional Facts:

Calories: 54kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 13.9mg | Calcium: 33mg | Iron: 2.5mg

Recipe courtesy of Kylee Cooks.com

[Amethyst]

Scalloped Pineapple

Prep Time: 15 Min
Cook Time: 40 Min
Yield: 8 - 10

Ingredients:

4 cups of bread cut into cubes
1/2 cup butter, softened
2 1/4 cups sugar
4 large eggs, beaten
1 cup milk
1 can crushed pineapple with juice (20 oz)

Directions:

Mix butter, sugar, eggs, and milk together in a large bowl.

Add a large can of crushed pineapple and its juice to the mixture in the bowl. Mix well.

Fold in bread cubes until all bread is coated.

Pour the mixture into a buttered casserole dish. Slightly pack the mixture into the dish.

Bake at 350 degrees for 35-40 minutes or until golden brown.

Nutritional Facts:

calories: 739kcal, carbohydrates: 125g, cholesterol: 127mg, fat: 20g, fiber: 6g, protein: 17g, saturated fat: 9g, sodium: 699mg, sugar: 75g, unsaturated fat: 10g

Recipe courtesy of Just a Pinch.com

[Amethyst]

One-Pot Pasta With Broccoli and Lemon

Prep Time: 10 mins
Total Time: 25 mins
Yield: 4 to 6 Serves

Ingredients:

Kosher salt and freshly ground pepper
1 pound penne
1 pound broccoli, head cut into florets (3 ½ cups), stems peeled and thinly sliced (1 cup)
1 clove garlic, finely grated
⅓ cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice (from 1 lemon)
½ cup finely grated Parmesan (1 ounce), plus more for serving

Directions:

Bring a large pot of salted water to a boil. Add penne and cook 5 minutes.

Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more.

Drain, then add pasta and broccoli back to the pot. Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

Notes:

Frequently Asked Questions:

What’s the best way to cook broccoli?

The best way to cook broccoli is the way that you enjoy eating it most. Broccoli is a versatile vegetable that can be cooked in many different ways. If you love it steamed or roasted, that is the way you should cook it. If you’re not sure, try it boiled, sautéed, stir-fried, and made into soup to decide. You can also enjoy it raw in salads

Can I use frozen broccoli in this pasta recipe?

Yes, you can use frozen broccoli in place of fresh in this pasta recipe. Don’t defrost the broccoli before adding it to the pot, and it will cook in about the same time as fresh. Check it after 2 minutes of cooking to check if it needs more time.

What can I add to plain pasta for flavor?

To add flavor to plain pasta, first, be sure to salt the cooking water for pasta properly to enhance the pasta’s flavor. Our favorite flavorful addition to plain pasta is Parmesan cheese. Other options include sautéed garlic, bacon, pesto, sautéed mushrooms, lemon zest and juice, and a little heavy cream mixed with some pasta cooking water and freshly grated nutmeg.

Recipe courtesy of Martha Sewart.com

[Amethyst]

Baked Mexican French Fries with Salsa Ketchup

Servings: 2
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

2 medium russet potatoes (about 1 pound)
1 tablespoon olive oil
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon chipotle chili pepper

Salsa Ketchup:

3 tablespoons ketchup
3 tablespoons salsa
Hot sauce to taste

Directions:

Preheat oven to 400F degrees and line a baking sheet with parchment paper.

Cut the potatoes into thin fries no wider than ¼ inch.

Add all of the ingredients except the French fries to a large bowl and whisk to combine. Add French fries and toss until evenly coated.

Spread potatoes evenly over the prepared baking sheet and bake for 20 minutes, then toss, stir, and rearrange fries in a single layer and bake for an additional 10 minutes. If you like crispier fries, then broil until golden and crispy.

To make the Salsa Ketchup, whisk together the ketchup and salsa in a small bowl. Taste and add more salsa for more “salsa” taste, more ketchup for more “ketchup” taste. Add hot sauce to taste. You can also add mayonnaise for a creamy version – like Salsa Ketchup Fry Sauce.

Notes:

*If you don’t have chipotle pepper, you can add a dash of cayenne pepper – just a dash, though, because cayenne is spicier than chipotle pepper.

Recipe courtesy of Carlsbad Cravings.com

[Amethyst]

Easy Sautéed Sugar Snap Peas with Garlic and Shallot

Total Time: 7 min
Yield: 2-3 servings

Ingredients:

2 tablespoons extra virgin olive oil
1 shallot, finely diced
3 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon red chili flakes
1/8 teaspoon ground black pepper
8 ounces sugar snap peas
optional: 1-2 tablespoons toasted white sesame seeds for garnish
optional: 1-2 tablespoons hemp hearts for added plant-based protein

Directions:

Heat oil in a 12-inch, non-stick skillet (I love cast iron for this recipe) over low to medium heat. Add the shallot, garlic, salt, chili flakes and black pepper and saute over low to medium heat for 3 minutes until fragrant and translucent.

Add the sugar snap peas and sauté for 3 minutes. Do not overcook them - they will continue to cook after you take them off the heat.

Optional: Toss with sesame seeds and/or hemp hearts if using.

Serve immediately and enjoy while hot. Garnish with more sesame seeds if desired. Drizzle this 5-Minute Creamy Tahini Sauce over the top to take it to another level!

Notes:

Cooking Tip: Do not overcook them, as they will continue to cook after you take them off the heat!

Some people like to add lemon zest as a garnish at the end. I personally love to toss in toasted white sesame seeds for a fun texture and flavor enhancer. The sesame seeds definitely make them unique!

How to Select and Store Sugar Snap Peas:

Choose sugar snap peas that are a bright green color all around the outer shell. They should be firm and free from blemishes.

Store peas in the crisper section of the refrigerator in a perforated plastic bag. For the sweetest flavor, serve the sugar snap peas as soon as possible after you purchase them. Ideally, you want to cook and enjoy the sugar snap peas within two days. Wash them under cool running water when ready to eat.

Recipe courtesy of eating by Elaine.com

[Amethyst]

Buttered Roasted Radishes

Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 4 people

Ingredients:

3 cups radishes, quartered with the stems removed
1 Tbsp. extra virgin olive oil
2 tsp. sea salt
1/2 tsp. fresh cracked pepper
5 Tbsp. butter
1 Tbsp. honey
1 Tbsp. lemon juice
Fresh thyme or rosemary for topping, and additional sea salt and pepper to taste

Directions:

Preheat the oven to 450 degrees.

Wash and remove the stems from radishes. Quarter them and add them to a baking sheet.

Drizzle with the extra virgin olive oil and then use your hands to ensure all the radishes are lightly coated. Sprinkle on the sea salt and pepper.

Roast for 12 minutes.

Just before the radishes are done, add the butter to a non-stick sauté pan and brown it over medium heat. This will take three minutes, and you want to continuously stir so it doesn’t burn.

Add in the honey and lemon and whisk until well combined, then remove it from the heat. Add in the radishes as soon as they’re done and coat.

Serve with fresh thyme or fresh rosemary and additional sea salt and pepper to taste.

Notes:

Tips for making my Buttered Roasted Radishes recipe:

Remove the greens and make sure to wash the radishes well. You could even soak them in water for a little bit to ensure all the dirt is off.

Make sure they’re well-drained and no longer wet before cutting and roasting. Nothing will roast well when it is wet.

Use the recommended amount of extra virgin olive oil for the radishes when roasting. Too much and they will not roast properly. You want them coated, but not swimming in it. Use your hands to coat them once they’re on the baking sheet.

Prepare the butter sauce about 2 minutes before the radishes are done roasting. You only need 3 minutes to brown the butter, and then adding the honey and lemon happens quickly.

Do make sure to use sea salt and fresh cracked pepper. The sea salt in particular is important for the flavor.

Also, use full butter and not margarine or a butter substitute.

You can save these in an airtight container for three days. The butter will seize, so you will have to reheat it in order to have it melt again. It takes about 1 minute in the microwave. On the stovetop, add in 1/2 a tbsp of water to help it along.

Recipe courtesy of Sugar Maple Farmhouse.com

[Amethyst]

Mexican Cucumber Salad

Servings: 6 -8 servings
Total Time: 25 minutes
Prep Time: 25 minutes

Ingredients:

Cucumber Salad:

24 ounces Persian cucumbers (about 10)
1 pint cherry tomatoes, halved
1 cup sweet corn (canned or from fresh cobs)
1 orange bell pepper, diced
1/3 cup diced red onions
1/4 cup crumbled Cotija cheese
2 tablespoons minced cilantro
2 tablespoons minced mint

Honey Lime Chipotle Vinaigrette:

3 tablespoons extra virgin olive oil
2 tablespoons lime juice
zest of one lime
1 tablespoon red wine vinegar
1-2 tablespoons honey
1/2 teaspoon garlic powder
1/4 tsp EACH dried oregano, chipotle pepper, pepper, salt

Directions:

Salad: Add the salad ingredients to a large bowl; set aside.

Dressing: Add the dressing ingredients to a medium bowl (start with 1 TB honey) and whisk vigorously to combine. Adjust to taste with additional honey for sweeter or red wine vinegar for tangier.

Combine: Drizzle the dressing over the cucumber salad and toss to combine. Wait to add dressing if not serving within a few hours; instead, chill separately.

Chill: Cover and refrigerate 1-3 hours before serving.

Adjust to taste: Before serving, taste and season with salt, pepper, and chipotle pepper if desired (we like more salt and chipotle). For tangier, add additional lime juice; for less tangy/sweeter, add additional honey.

Notes:

Meal Prep: Chop the salad ingredients and refrigerate in separate airtight containers or bags for up to 48 hours. Whisk the dressing ingredients together, cover, and refrigerate for up to four days. An hour or so before serving, toss the salad with the dressing and refrigerate until ready to serve. Enjoy!

Storage: Cucumber Salad is best served within a few hours after it is prepared, but will keep for up to 3 days. Keep in mind, the vegetables will soften and release additional moisture over time.

Easy Cucumber Salad Tips:

Use fresh corn quickly: It’s at its sweetest within 1–2 days of harvest; refrigerate to slow the sugar-to-starch conversion.

Chop small: Dice peppers to corn-kernel size, finely chop the onion, and quarter large tomatoes for balanced bites.

Tame the red onion: If you’re not a fan of raw red onions, soak them in ice water for 10 minutes to mellow the bite; dry thoroughly.

Chill before serving: Let rest at least 60 minutes so flavors meld.

Don’t mix too early: Combine 1–3 hours before serving to prevent excess water.

Adjust to taste after chilling. Taste and tweak with salt, pepper, chipotle, or lime as needed.

Best Cucumber Salad Recipe Variations:

This Cucumber Salad recipe is endlessly customizable! Feel free to swap in or omit any of your favorite ingredients. Here are a few ideas:

Use English cucumbers: Slice the cucumbers in half lengthwise, then scrape out the seeds with a teaspoon; the dressing will be watery.

Use green onions: Keep in mind they aren’t as zippy as red onions.

Add jalapeno for more heat!

Add veggies: Add your favorites such as jicama, cauliflower, radishes, cucumbers, shaved Brussels sprouts, etc.

Add beans: Any variety of beans can be used, such as black beans, cannellini beans, kidney beans, pinto beans, etc.

Add mangos for a sweet, juicy pop.

Add grains: Stir in cooked brown rice or quinoa.

Meal Prep Cucumber Salad:

Chop the salad ingredients and refrigerate in separate airtight containers or bags for up to 48 hours. Whisk the dressing ingredients together, cover, and refrigerate for up to four days. An hour or so before serving, toss the salad with the dressing and refrigerate until ready to serve. Enjoy!

How to store Mexican Cucumber Salad:

Cucumber Salad is best served within a few hours of preparation, but will keep for up to 3 days. Keep in mind, the vegetables will soften and release additional moisture over time.

Best Cucumber Salad FAQs:

How do you keep Cucumber Salad from getting soggy?

The best way to prevent cucumber salad from getting soggy is:

1. Use Persian cucumbers, which don’t have a high water content. If you use a different cucumber, remove excess moisture by sprinkling salt over the slices and letting them sit for about 10-15 minutes. Squeeze or pat them dry with a paper towel, then combine them with the other salad ingredients. Omit the salt in the recipe, then salt to taste.

2. Mix just before serving. If you’re preparing the cucumber salad ahead of time, keep the cucumbers separate from the other ingredients until just before serving. Mixing the salad too early can cause the cucumbers to release moisture and become limp.

What kind of cucumbers are best for Cucumber Salad?

Persian cucumbers are the best for salad because they have the lowest water content. English cucumbers are the next-best variety, but you will need to slice the cucumbers in half and remove the seeds with a teaspoon. Cucumber slices need to be peeled because the peel is bitter. Again, scoop out the seeds and remove excess moisture per above.

Do you peep cucumbers for Cucumber Salad?

You do not need to peel the skins of Persian or English cucumbers. Their skins are thin, tender, and mild-tasting. They are also easier to chew and digest. Other cucumber varieties, like slicing cucumbers, need to be peeled because they can be bitter and more difficult to digest.

Is Cucumber Salad healthy?

Cucumber salads dressed with vinegar-based dressings can be a healthy option. Cucumbers offer several health benefits due to their nutrient content and hydration properties. They are low in calories and rich in vitamins, minerals, and antioxidants, such as vitamin K, vitamin C, potassium, and flavonoids. Cucumbers aid in hydration, support proper digestion with their fiber content, promote healthy skin, contribute to weight management, and may have anti-inflammatory properties. Additionally, their high water content helps keep you hydrated and can help maintain optimal body temperature.

Recipe courtesy of Carlsbad Cravings.com

[Amethyst]

Stuffed Poblanos

Prep Time: 25 mins
Total Time: 1 hr 35 mins
Servings: 6

Ingredients:

1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
½ cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Roasted Cauliflower with Paprika, for serving (optional)

Directions:

Preheat oven to 425°F. In a blender, combine tomatoes in puree, jalapeño, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.

In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.

After mixing, the cornmeal should no longer look dry. If it does, stir in a tablespoon of water at a time until it’s lightly moistened.

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with the remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until the sauce is thickened slightly and the cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

Notes:

Storing and Reheating:

Leftover stuffed poblanos can be refrigerated for up to three days. Reheat them, covered, in a 450-degree Fahrenheit oven or toaster oven until heated through.

Variations:

For more of a kick, leave the ribs and seeds in the jalapeños and add a few dashes of cayenne pepper, ground ancho chile, or your favorite hot sauce to the filling mixture.

You can use a food processor to make the sauce if you don’t have a blender; it may be slightly more chunky, but it will work just as well.

Poblanos vs. Bell Peppers :

Poblano peppers are deep green with thin skins, a subtly fruity flavor, and a mild spiciness. They are less sweet than bell peppers and are most commonly used in Mexican and Tex-Mex recipes. They contain ribs and stems that you’ll want to remove before stuffing and can be eaten raw, roasted, sautéed, or baked, like in this recipe.

Like most green bell peppers, they are the unripe version of a red-colored pepper; only in the case of the poblano, the pepper becomes spicier the riper it gets. Speaking of spice, poblanos land higher on the Scoville scale than bell peppers but lower than jalapeños, clocking in at between 1,000 and 2,000 units, but you can occasionally find a poblano with surprising spiciness.

Recipe courtesy of Martha Stewart.com

[Amethyst]

Mexican Street Corn

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients:

4 ears of corn shucked
2 limes halved
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese (see note 1)
Tajin Seasoning or chili powder, to taste (see note 2)

Directions:

In a large pot, bring 4 quarts of water to a boil. Add corn and boil until bright yellow and tender, about 4 minutes. Set aside to cool slightly, then skewer with sticks if desired.

Rub an ear of corn with half a lime, then coat with 2 tablespoons of mayonnaise (a spatula works well).

Coat with 2 tablespoons Parmesan cheese and season with Tajin or chile powder to taste (I like about 1 teaspoon Tajin). Repeat with the remaining ears of corn.

Notes:

Parmesan: Look for the grated Parmesan in the green shaker can. This might sound inauthentic, but it is closest to what street vendors actually use in the non-touristy parts of Mexico. Or, substitute Cotjia cheese or feta cheese.

Tajin seasoning: Tajin is a mild chili powder with a bright lime flavor that tastes great on Elote.

Or, try regular chili powder, ancho chile powder, or even cayenne pepper (if you love the heat).

Yield: This recipe makes 4 tasty ears of corn. The recipe can easily be doubled or tripled.

Storage: Store leftovers covered in the refrigerator for up to 4 days.

Ingredient notes:

Parmesan: Look for the grated Parmesan in the green shaker can. This might sound inauthentic, but it is closest to what street vendors actually use in the non-touristy parts of Mexico. Or, substitute Cotjia cheese or feta cheese.

Tajin Seasoning: Tajin is a mild chili powder with a bright lime flavor that tastes great on Elote. Or, try regular chili powder, Ancho Chile Powder, paprika, or even cayenne pepper (if you love the heat).

Recipe tips and variations:

Yield: This recipe makes 4 tasty ears of corn. The recipe can easily be doubled or tripled.

Storage: Store leftovers covered in the refrigerator for up to 4 days.

Grilling: To grill corn instead of boiling it, leave it in the husk. Preheat a grill or grill pan over medium-high and clean and oil grilling grate. Place corn over direct heat and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. You can also grill the corn in a large skillet.

Air Fryer: To Air Fry Corn on the Cob instead of boiling, preheat air fryer to 400 degrees. Drizzle husked corn with oil and air fry until bright yellow, tender, and beginning to caramelize, about 7 to 10 minutes, turning halfway through to ensure even cooking.

Customize your elote: My recipe is based on the street corn served in rural Mexico, specifically Aguascalientes and Jalisco. Resort towns might offer more variety, and you can definitely make your elote your own. Try cilantro, green onion, red onion, minced jalapeño pepper, garlic powder, butter, or lime zest.

Extra corn: Have extra frozen corn on hand? Put it to use in Mexican Corn Salad (aka esquites), an appetizer made by tossing together mayonnaise, lime juice, Parmesan cheese, and chili powder. You eat with Doritos! So good. Slow Cooker White Chicken Chili and Corn Chowder are two amazing, hearty soups that also use frozen corn. Or try Corn Salad and stir in a flavorful chipotle-honey-lime dressing.

Frequently Asked Questions:

Do you grill Mexican Street Corn?

You certainly can, but many purveyors simply boil the corn to keep things simple. The flavor is still delicious and authentic. To grill the corn, leave the husk on and cook over medium-high heat for about 8 minutes, rotating occasionally, until you get a nice char.

Does Mexican Street Corn contain Sour Cream?

Some recipes use a mixture of mayonnaise and sour cream for Elote. However, because street vendors in Mexican rarely have adequate refrigeration in their food carts, they typically skip the sour cream and use just mayonnaise. If we’re splitting hairs, it would be Mexican crema, not American sour cream. But it usually isn’t either one.

Nutritional Facts:

Serving: 1 earCalories: 257kcalCarbohydrates: 20gProtein: 6gFat: 19gSaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 328mgPotassium: 308mgFiber: 2gSugar: 7gVitamin A: 496IUVitamin C: 12mgCalcium: 120mgIron: 1mg

Recipe courtesy of Culinary Hill.com

[Amethyst]

Taco Bell Nacho Fries

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 9

Ingredients:

1 Tablespoon paprika
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
2 Tablespoons oil
26 ounce bag extra crispy fast food fries

For the nacho cheese sauce:

15-ounce jar Cheez-Whiz cheese dip
½ cup shredded cheddar cheese (optional)
¼ cup pickled jalapeno juice (more or less to taste)

Directions:

Preheat a 6-quart basket air fryer for 5 minutes at 400° F. If your air fryer doesn’t require preheating, then you can skip this step.

In a bowl, combine 1 Tablespoon paprika, 2 teaspoons kosher salt, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional) and stir. Set aside.

Add half of the fries to the air fryer. I make these in 2 batches so as not to overcrowd the air fryer

Drizzle 1 Tablespoon of oil on top. Shake the basket so they are coated.

Sprinkle half of the seasonings over the fries. Shake the basket so they are coated.

Cook for about 10 minutes.

Shake the fries around. Cook for an additional 5 minutes or until the fries are crispy.

The second batch may not take as long, as the air fryer is hotter after the first round. Repeat the same steps as above for the second batch using the remaining seasoning and oil.

Season with more salt if needed.

While the fries are cooking, in a small pot, add a 15-ounce jar of Cheez-Whiz cheese dip, 1/2 cup shredded cheddar cheese, and 1/4 cup pickled jalapeno juice (more or less, to taste). Over medium heat, whisk until smooth and melted.

Remove from the heat and serve with the fries.

Notes:

I don’t eat Cheez Whiz. What else can I use?

Try my homemade recipe for Nacho Cheese Sauce.

Can I bake the fries instead?

Yes, baking them is another option, although it will take longer to make them crispy. Follow the instructions until the cooking step, then bake at 425°F in a single layer on a baking sheet for 15-20 minutes or until crispy.

Are these Nacho Fries spicy?

They have a very mild heat to them. You can omit the cayenne and make sure to use a mild chili powder. You really do need the chili powder, though, to get that similar flavor.

What’s the best way to store leftover Nacho Fries?

Taco Bell Nacho Fries should be stored in an airtight container or large Ziploc bag in the refrigerator for 3-4 days. The nacho cheese needs to be stored in a separate container. To reheat, put the French fries in the air fryer at 350°F for 5-8 minutes, and microwave the nacho cheese in 30-40 second intervals to warm it up.

Nutritional Facts:

Calories: 402kcal | Carbohydrates: 30g | Protein: 10g | Fat: 28g | Sodium: 1801mg | Fiber: 4g | Sugar: 3g

Recipe courtesy of The Country Cook.net

[Amethyst]

Chipotle Cilantro-Lime Rice (Copycat)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 servings (1/2-cup each)

Ingredients:

2 cups basmati rice, unrinsed, or any long-grain white rice, rinsed
1 bay leaf
Salt
1 teaspoon olive oil or rice bran oil, optional
2 tablespoons minced fresh cilantro (or omit or substitute parsley)
2 tablespoons lime juice
2 tablespoons lemon juice

Directions:

To cook basmati rice on the stove top:

Bring 8 cups of water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes (for me it’s always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).

Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.

Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional ¼ teaspoon). Serve hot or at room temperature.

To cook any long-grain rice on the stove top:

Bring 4 cups of water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce the heat to low, cover, and cook for 15 minutes.

Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional ¼ teaspoon). Serve hot or at room temperature.

To cook long-grain rice in a rice cooker:

Add rinsed rice (see notes), water (according to manufacturer’s instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil if using. Close the rice cooker, plug it in, and turn it on. Cook according to the manufacturer’s instructions.

When the rice is finished, remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add more salt to taste (I like ¼ teaspoon). Serve hot or at room temperature.

To cook brown rice:

Follow the instructions above using the following times: 40 minutes for Basmati on the stove top, 45 minutes for long-grain on the stove top, and 60 – 70 minutes for a rice cooker (or according to manufacturer’s instructions). 2 cups brown rice makes 16 servings, ½ cup each (higher yield than white rice).

Nutritional Facts:

Serving: 0.5 cupCalories: 117kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 2mgPotassium: 41mgFiber: 0.4gSugar: 0.1gVitamin A: 6IUVitamin C: 2mgCalcium: 9mgIron: 0.3mg

Recipe courtesy of Culinary Hill.com

[Amethyst]

Easy Jalapeno Poppers Recipe

Ingredients:

Fresh Jalapenos
Whipped Cream Cheese
Shredded Cheddar Cheese
Crumbled Bacon (fresh is best, but packaged works too)

Directions:

Preheat oven to 350 degrees F.

Wash and half your jalapenos lengthwise and remove seeds.

Spoon cream cheese into the cavity of each jalapeno half, sprinkle with shredded cheddar cheese and then top with bacon sprinkles.

Place on cookie sheet (use parchment paper underneath if you like) and cook for about 10 minutes or until cheeses are melty and bubbly.

I like ours a bit golden, so I tend to go on the longer side.

Serve as an appetizer or as a side.

Notes:

I actually like to make these ahead in bigger batches and then store them in the fridge and cook them up during the week as we need them (they last about 4 days if they are wrapped nicely and kept refrigerated).

My family enjoys dipping these in ranch dressing, so I will usually have that on hand for dipping.

These make a wonderful appetizer for big gatherings and are a great item to bring to potlucks or picnics. They are also perfect for football season and/or tailgate parties!

Depending on whether or not you used mild peppers, medium heat, or hot peppers, you might wear gloves to clean, cut, and fill your homemade jalapeno poppers. I can’t tell you how many times I’ve made the mistake of rubbing my face or eyes after working with halved jalapeños. A no bueno mistake, for sure! Jalapeño juice can really be a party pooper!

When not serving, store in an airtight container or in aluminum foil. These don’t keep too long, so I would eat your jalapeno poppers in a timely manner (never a problem around here – this is a popular appetizer that never lasts long with my crowd!

Recipe courtesy of She Saved.com

[Amethyst]

Tex-Mex Migas Recipe

Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Yield: About 4-6 servings

Ingredients:

12 large eggs
1/4 cup milk
1/2 teaspoon each: ground cumin, fine sea salt, freshly-cracked black pepper
1 tablespoon olive oil
1 small white onion, peeled and diced
1 jalapeño, seeded and finely chopped
3 cloves garlic, minced
2 large handfuls of corn tortilla chips, roughly crumbled
2/3 cup salsa, homemade or store-bought
2/3 cup shredded Mexican-blend cheese, plus extra for serving
toppings: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa

Directions:

In a large bowl, whisk together eggs, milk, cumin, salt, and pepper. Set aside.

Heat oil over medium-high heat in a large sauté pan. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.

Add the egg mixture, and reduce the heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the tortilla chips, salsa, and cheese. Cook for 2 minutes, stirring occasionally. Taste and season with extra salt and pepper if needed.

Serve warm, garnished with your desired toppings. (I say the more, the merrier!)

Notes:

How To Serve Migas:

There are all sorts of ways you can serve up migas, including:

Plain: My favorite — just served up as below in a big bowl, with lots and lots of toppings.

Breakfast tacos: Serve your migas in corn tortillas to have migas tacos.

Breakfast burrito: Wrap your migas up in a big flour tortilla for an easy migas burrito.

Potential sides could also include:

Beans: Black or pinto beans are a traditional side in Texas, either served refried or soupy.

Fresh fruit or smoothie: The sweetness is a nice balance to the savory.

Iced coffee: My favorite side to go with migas in the morning.

Recipe courtesy of Gimme Some Oven.com

[Amethyst]

Easy Tostada Recipe

Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 4 to 6

Ingredients:

8 to 10 tostada shells
3 cups homemade refried beans, or 2 (16-ounce) cans refried beans, warmed
2 avocados, pitted and thinly sliced
3 cups mixed shredded iceberg lettuce and red cabbage
1 cup crumbled Cotija cheese
Sea salt
Lime wedges, for serving

Other Topping Options:

Chopped fresh tomatoes, Pico de Gallo, or salsa
Mexican crema or Cilantro Lime Crema
Pickled Jalapeños or Pickled Serrano Peppers
Fresh cilantro leaves

Directions:

Spread each tostada shell with a layer of refried beans, about ¼ to ⅓ cup.

Top with the avocado, lettuce, cabbage, and Cotija cheese. Add other toppings as desired. Season to taste with salt and serve with lime wedges for squeezing.

Notes:

Store-bought vs. Homemade Tostada Shells:

I’m calling for store-bought tostadas here, because they’re typically what I use when I make this recipe. Look for them in the Mexican section of your grocery store—in mine, they’re right by the chipotles in adobo sauce and hard taco shells.

But if you’d rather bake or fry the tostadas yourself, you can. Here’s how:

To fry: Use the method from my homemade Tortilla Chips Recipe. Heat 1/4 to 1/2 inch vegetable oil to 350°F in a heavy skillet or Dutch oven. Add a single layer of corn tortillas and cook, using tongs to flip the tortillas continuously until they crisp up, about 1 to 2 minutes. Transfer to a plate lined with paper towels to absorb the excess oil and season with salt.

To bake: Spray corn tortillas with cooking spray on both sides and season with salt. Spread in a single layer on a baking sheet. Then, bake in a 425°F oven until crisp, 8 to 10 minutes, flipping them halfway.

Full disclosure: I prefer store-bought or fried tostadas to baked ones. I find that baked tostada shells can get a little too hard in the oven, and they don’t become as airy and crisp. That’s just my opinion, though—choose whichever option works best for you!

Other Topping Options:

This tostada recipe is super flexible—feel free to make it your own! Here are some other toppings that would be great:

Thinly sliced radishes
Diced white onion
Pickled red onions
Pickled cabbage
Pico de gallo, mango salsa, or pineapple salsa
Guacamole
Sour cream, chipotle sauce, or cilantro lime crema
Queso fresco or shredded cheddar cheese
Your favorite hot sauce

Recipe courtesy of Love and Lemon.com

[Amethyst]

Spring Lasagna

Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Servings: 6 to 8 servings

Ingredients:

2 (15 or 16-ounce) tubs of ricotta cheese
2 large eggs
1 tablespoon finely grated lemon zest
1/2 cup chopped fresh parsley, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 or 16-ounce) jar Alfredo sauce
1 teaspoon lemon juice
1 teaspoon dried thyme
1 cup (3 ounces) shredded Parmesan cheese, divided
1 (9 to 12-ounce) box no-cook lasagna noodles
1 bunch asparagus (about 1 pound), trimmed and cut into 1/2-inch pieces
1 cup frozen peas
1 cup (4 ounces) shredded asiago cheese
1 cup (4 ounces) shredded mozzarella cheese

Directions:

Lightly oil a 9x13-inch baking pan.

In a large bowl, combine the ricotta, eggs, lemon zest, all but 2 tablespoons of the parsley (save it to garnish later), salt, and pepper.

In a medium bowl or 4-cup measuring cup, combine the Alfredo sauce, lemon juice, thyme, and half of the Parmesan, stir to mix well.

Spread 1/4 cup of the Alfredo sauce in the bottom of the prepared pan. Place 1/3 of the noodles in the pan (or enough to cover); it’s ok if there is a little overlap. Dollop half of the ricotta mixture (about 2 cups) over the noodles, and gently spread with the back of a spoon.

Sprinkle with half of the asparagus, then half of the peas. Dollop with 1/2 cup of the Alfredo sauce and spread it as evenly as you can. Top with another 1/3 of the noodles, then the remaining ricotta mixture, spreading it evenly. Sprinkle with the remaining asparagus and peas, and top with 1/4 cup Alfredo sauce (it will not cover the ingredients completely—this is OK).

Top with the remaining noodles, then spread the remaining Alfredo sauce over them, covering them completely. Sprinkle with asiago, mozzarella, and the remaining 1/2 cup parmesan.

Spray one side of a sheet of aluminum foil with cooking spray, then cover the pan with the foil, oiled-side down. Bake for 30 minutes. Uncover the pan and bake until golden and bubbling, about 20 minutes longer. Let stand for 10 minutes before cutting, then serve garnished with the remaining 2 tablespoons parsley.

Refrigerate leftovers tightly covered for up to 4 days. To freeze, refrigerate the lasagna until cold, then slice and wrap each slice. Put the slices in a heavy-duty zip-top bag and freeze. Thaw in the refrigerator or microwave, or reheat, covered, in the oven at 350°F.

Notes:

Make It Your Own:

When you make this, feel free to change things up. I like using asiago to give my lasagna more of that aged cheese flavor, but if you prefer milder mozzarella, swap it in. I use fresh parsley, but fresh basil or even arugula are also great. If you want more veggies, add a half cup of chopped bell peppers or cooked carrots.

Recipe courtesy of Simply Recipes.com

[Amethyst]

Green Chile Queso Potatoes

Prep Time; 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10

Ingredients:

2 1/2-3 lbs frozen cubed hash brown potatoes (One 32 oz package plus 1 lb or 2-3 cups from another package)
2 1/2 cups whole milk or half and half
1 lb deli White American Cheese cubed
4 oz chive and onion cream cheese softened
1 4 oz can fire-roasted green chiles
2 tsp garlic salt
1 tsp onion powder
1 cup shredded Monterey Jack
1 Tbsp butter, cubed

Directions:

Preheat the oven to 350°F. Spray a 12-inch round or 13×9-inch oblong baking dish with cooking spray. Set aside.

Queso: In a heavy-bottomed saucepan, melt together the half and half and cubed white American cheese. Simmer over medium heat until the cheese is completely melted, then add the cream cheese.

Continue to cook, stirring until fully combined. Add the fire-roasted green chiles, garlic salt, and onion powder. Mix well, then remove from the heat.

Stir the thawed hash browns into the cheese sauce.

Pour the potato mixture into the prepared dish. Top with the remaining shredded cheese. Dot the top with cubed butter.

Bake 45-50 minutes until the potatoes are fork-tender, and the top is golden brown.

Let stand for5-10 minutes, then scoop and serve. (The sauce will continue to thicken as it cools.)

Notes:

American Cheese – I typically buy this from the deli at my local grocery store in a large chunk and then cube it myself for melting. You can use your favorite brand of white American cheese. You can use salsa con queso in a pinch.

Hash Browns – These queso potatoes are designed to be cheesy. That said, I recommend adding 1/2 of an additional package of hashbrowns to soak up all of the gooey queso. You can add up to one pound (or one half of a 32-ounce bag) of diced hash browns with no other adjustments needed. This will also give you extra servings.

Raw Potatoes vs Frozen Hash Browns – The purpose of using frozen diced or refrigerated hash browns in this dish is to keep the prep time needed to a minimum. You can use raw potatoes in the same amount. When doing so, you’ll need to parboil them ever so slightly before mixing with the queso sauce.

Green Chiles – You can use fire-roasted, mild, medium, or hot green chiles for this recipe. You could also use chopped pickled jalapenos instead.

Shredded Cheese – You can use pepper jack cheese in place of Monterey Jack for even more spice.

Garlic Salt – You can use granulated garlic or garlic powder and table salt in place of garlic salt.

Alternate Topping – You can top these potatoes with crushed potato chips for crunch.

Fresh Herbs – You can garnish with parsley or fresh cilantro after baking.

Storage and Leftovers:

Leftovers – Store baked Green Chile Queso Potatoes covered with aluminum foil or transfer to an airtight container chilled in the refrigerator for up to 3 days.

Reheating – Reheat individual servings in the microwave or in a preheated 350°F oven for 20-30 minutes or just until heated through.

Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

Nutritional Facts:

Serving: 1serving | Calories: 352kcal | Carbohydrates: 22g | Protein: 16g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1389mg | Potassium: 150mg | Fiber: 1g | Sugar: 6g | Vitamin A: 754IU | Vitamin C: 1mg | Calcium: 640mg | Iron: 1mg

Recipe courtesy of Melissa’s Southern Style Kitchen.com

[Amethyst]

Avocado-and-Boursin Sandwiches

Prep Time: 30 mins
Total Time: 30 mins
Servings: 4

Ingredients:

1 carrot, peeled
1 cup shredded red cabbage (from ¼ head)
1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
8 slices pumpernickel bread, lightly toasted
5 ounces Boursin, room temperature
½ English cucumber, thinly sliced into rounds (about 1 cup)
2 ripe but firm avocados, peeled, pitted, and sliced
1 cup pea shoots or sprouts

Directions:

Using a vegetable peeler or mandoline, shave the carrot into ribbons. Toss carrot and cabbage with lemon juice and oil. Season with salt and pepper.

Spread 4 slices of toast with Boursin and with cucumber rounds. Season lightly with salt. Lay slices of avocado on the remaining 4 slices of toast; mash lightly with a fork. Season with salt and pepper and drizzle with oil. Layer pea shoots, cabbage, and carrots over avocado. Close sandwiches, slice, and serve.

Recipe courtesy of Martha Stewart.com