Trying to eat healthier, trying to cut back on meat, and eat more veggies?? Chipotle Lime Cauliflower Tacos are for you!
It’s no secret that Tim and I love Mexican food. When we first started dating, we went to a local Mexican restaurant before the movies, nine times out of ten. The restaurant itself was nice, mostly booths, kinda dark and romantic. The food was good, but the company was better. We have a new taco place these days as our dating taco place closed. 🙁Continue reading “Chipotle Lime Cauliflower Tacos”
We snack a lot for dinner. With both of us working, by the time we get home, do the things that need to be done, dinner is an after thought. I know, you all think we eat food like we have on the blog all week long………not so!
We have popcorn frequently, or frozen pizza, but recently bean dip has been our go-to snack dinner. Tim LOVES beans, he would eat them every day! I like beans, but a girl can only handle so much fiber.
Tim has been experimenting with a dip and it is ready to share with you. There is a local restaurant that we have mentioned before called Kelly’s. The Irish Mexican place that is a favorite of anyone local. If you are ever in the Sterling-Rock Falls, Illinois area look it up and stop by…..you won’t be sorry.
The Kelly’s bean dip a.k.a. Uncle Lou’s Dip is hmm, hmm, hmm, with the homemade tortilla chips. This Uncle Lou’s was the inspiration for Tim’s dip.
Pinto beans are simmered with salsa, chilies, garlic salt, cumin, chipotle and Sriracha. Browned pork tenderloin is added and the simmering continues until you have a creamy, spicy, porky, dip. Perfect for tortilla chips. Add shredded cheese and cilantro……..it’s snack supper!
You can also use the dip as the filling for burritos ………its Tim’s preferred way……I on the other hand am a chips kinda girl. Either way…..it’s hmm, hmm, hmm!!!!
1 pound pork tenderloin, trimmed and cut into small cubes
non stick cooking spray
1-7.76 ounces can Homestyle Mexican Salsa
1-4ounce can diced green chilies
½ teaspoon garlic salt
2 teaspoons cumin
¼ teaspoon chipotle powder
1 teaspoon Sriracha sauce
Shredded cheese and cilantro for garnish
In a large sauce pan over medium low heat, cook beans and their liquid until heated trough.
Mash beans with a fork or potato masher, leaving slightly chunky.
Add salsa, chilies, garlic salt, cumin, chipotle powder, and Sriracha. Simmer for 10 minutes. While beans are simmering, spray a large skillet with non stick spray. Heat over medium high heat until pan is hot . Add diced pork . Sauté until pork is cooked through and browned.
Add pork to the beans mixture, stir to combine.
Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove from heat. Place in serving bowl. Garnish with cheese and cilantro if desired. Serve with tortilla chips.
Burgers, burgers, burgers,…………Teriyaki Burger with Pineapple Mango Salsa.
Now that the weather is warm, I have two things on my mind……Salads and burgers. It is all we have eaten recently. Ok, we have had the obligatory pizza……several times.
We still have to get our grill up and running……….just lazy we are! But, we have a grill pan so……….sorta the same? Ok, not really, but these burgers were really great even without the aid of the outdoor grill.
My conception for these really came from pineapples and mangos being on sale at the store, and they were beauties. If cutting the pineapple and mango is not your thing, you can use canned or frozen, but it really is perfect with the fresh.
So, since I wanted to make a burger, and pineapple goes with an Asian flare, that was my direction. I added green onions, garlic, ginger, soy and a touch of red pepper flakes for heat to the beef. Now, I have made these twice, first time with ground beef, and the second time with ground chicken. Both were equally yummy, so what ever your taste is, go with that. A turn on the grill, and the burgers were done.
For the salsa……the pineapple and mangos were mixed with avocado, red pepper, onion, jalapeño, cilantro and a squeeze of lime. Then mixed all together and set it aside.
When I think of burgers, I always think of ketchup and mustard, but not with these and we do like something on a burger. The sauce was simple with the aid of my trusty imitation Bullet. We bought a cheap version, just to be sure, we would use it and liked it before we shelled out the cost for the real deal. Well, the cheapo has worked really well, so why spend over a hundred when you can spend twenty?
I just put all the ingredients for the sauce……fresh pineapple, soy, ginger, garlic, rice wine vinegar, and a touch of sesame oil. Gave it a whirl in my handy, dandy, cheapo Bullet and I had a sauce…….well almost. I heated it to a boil and added a cornstarch mixture to thicken.
Lightly toasted Kings Hawaiian Buns were perfect for this burger. The burger, the sauce, and the salsa……..oh la la…….oh wait thats French………well anyway there were a tasty, tasty burger.
1 pound ground beef (you can also use chicken or turkey)
¼ cup chopped green onions
1 tsp fresh ginger, finely minced
2 cloves garlic, finely minced
2 tablespoons soy sauce
¼ tsp red chili flakes
½ tsp salt
4 Hamburger buns
1 cups fresh pineapple, diced into ½” cubes
½ cup fresh mango, diced into ½” cubes
½ avocado, diced into ½” cubes
½ cup red bell pepper, diced into ½” pieces
⅛ cup onion, finely diced
1 teaspoon jalapeño minced
1 tbsp fresh cilantro, minced
1 tbsp fresh lime juice
Salt to taste
1 cup fresh pineapple
½ cup soy sauce
1 tablespoon fresh ginger
3 tablespoons brown sugar
2 cloves garlic
1 teaspoon rice wine vinegar
¼ teaspoon sesame oil
1 tablespoon each cornstarch and water
Preheat your grill to medium high heat.
Combine all of the ingredients for the burgers in a medium bowl,and shape into 4 patties. Place your patties on the grill and cook 10-15 minutes or until well done, flipping half way through. Grill buns if desired.
Combine all ingredients in a medium bowl. Mix thoroughly and set aside.
Place first 7 ingredients in a blender or food processor. Blend until smooth. Pour mixture into a medium saucepan. Over medium high heat, heated cook mixture until bubbly, about 1-2 minutes. Meanwhile, blend cornstarch and water until smooth. Add cornstarch mixture to saucepan. Heat stirring constantly until mixture thickens. Remove from heat and set aside.
Assemble the Burgers:
To assemble burger place each burger on grilled bun. Spoon sauce over burger and top with salsa. Serve.
We like large burger so the serving size is 2. But if you like a smaller burger you can get 4.