Chalupas

1 large Sour Cream
1 can cream of chicken soup
1 can chopped green chilis
8oz cheddar cheese, shredded
8oz montery jack cheese, shredded
1 deboned chicked, chopped/shredded

Mix all ingredients together. Pour into a 9x13 pan (spray with cooking spray). Bake at 350 degrees for 30-45 minutes until cheese is melted and dish is bubbly.

Serve over warm tostada shells or sliced french bread.

Source: Grandma

Buenos Aires Beef Empanadas with Roasted Sweet Potatoes & Creamy Zucchini

10oz Ground Beef

6oz Pastry Rounds 

2 cloves Garlic

1 Zuccihini

2 Scallions

1 lb Sweet Potato

1 oz Gordal Olives

2 Tbl Tomato Paste

1 tsp Whole Dried Oregano

1/2 c Plain Greek Yogurt

1 Tbl Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Peel and roughly chop the garlic. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then thinly slice crosswise.

Line a sheet pan with aluminum foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. 

While the sweet potatoes roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic and sliced white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and up to half the spice blend (you will have extra spice blend). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add 1/2 cup of water (carefully, as the liquid may splatter) and cook, stirring frequently, 3 to 4 minutes, or until most of the water has cooked off and the beef is cooked through. Turn off the heat and stir in the chopped olives. Season with salt and pepper to taste. 

While the sweet potatoes continue to roast, lightly oil a separate sheet pan. Fill a small bowl with warm water. Place 4 pastry rounds on a work surface (you may have extra). Spoon about 1/4 cup of the filling into the center of each round (you may have extra filling). Working one at a time, using your fingers, lightly moisten the edges of the rounds with water. Fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal. Carefully arrange on the sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand at least 2 minutes before serving. 

While the empanadas bake, in a large bowl, combine the sliced zucchini, green tops of the scallions, oregano, and half the yogurt. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Season the remaining yogurt with salt and pepper. Serve the baked empanadas with the roasted sweet potatoes, dressed zucchini, and seasoned yogurt on the side. Enjoy!

Source: Blueapron.com

Best Pulled Pork - Oven Method

Ingredients

•  1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

DRY RUB

•  1 tablespoon ground cumin
•  1 tablespoon garlic powder
•  1 tablespoon onion powder
•  1 tablespoon chili powder
•  1 tablespoon cayenne pepper
•  1 tablespoon salt
•  1 tablespoon ground pepper
•  1 tablespoon paprika
•  1/2 cup brown sugar

BRINE SOLUTION

•  1/2 cup salt
•  1/2 cup brown sugar
•  2 quarts cold water
•  2 bay leaves
•  3 tablespoons dry rub mix

Instructions

FOR THE DRY RUB

1. Mix well and store in an air tight container.

FOR THE BRINE SOLUTION

1. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

PORK SHOULDER PREPARATION

1. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours.
2. 
   
3. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
4. 
   
5. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

source:https://www.kevinandamanda.com/pulled-pork-recipe/print-recipe/34252/

Gone in 60 Seconds Dip

• 1 c. shredded cheddar cheese

• 1 c. chopped pecans

• 1 c. chopped green onion

• 1/4 c. mayo (for a looser dip) OR 1/2 c. softened cream cheese (if you prefer a formed ball or torta)

• 1/4 c. to 1/2 c. Red Pepper Jelly

Combine cheese, pecans, green onion, mayo or cream cheese. At this point this mixture can be frozen for later use. Chill for a few hours and place on pretty plate and spoon jam over the top of the dip just before serving. This is great with crackers!

Breakfast Pot Pie

Ingredients:

8 oz Breakfast Sausage
1 oz Canola Oil
4 oz carrots, diced
4 oz celery, diced
2-1/2 oz butter
1 T rosemary, chopped
3 oz flour
6 cups whole milk
2 oz grated parmesan cheese
1/2 t crushed red pepper flakes
2 t salt
1/2 t black pepper
2 T corn starch
2 T water
1 sheet puff pastry
1 egg
dash of paprika

Directions:

Cook the sausage over medium heat until rendered, using the back of a kitchen spoon making ½-inch crumbles.

Add the canola oil, butter and all vegetables to the sausage and continue cooking for 10 minutes.
Add the chopped rosemary and slowly sprinkle the flour into the mixture to ensure it is well incorporated.
Add the milk and bring to a simmer while whisking continuously.
Add cheese, pepper flakes, salt and pepper.
Lower the heat and simmer approximately 20-30 minutes or until the flour cooks out.
Mix together the water and corn starch until well combined.
Whisk corn starch mixture into the gravy and pull off of the heat once the gravy has thickened. Set aside.
Follow baking instructions for puff pastry.
Cook egg to your liking.
Pour about one cup of gravy over cooked puff pastry, top with egg and sprinkle of paprika.

note: recipe is from Snooze. Because it calls for one egg the serving size says one (1) however it also calls for 6 cups of milk. Once I make this and determine how many servings of gravy I get I will revise the egg and puff pastry quantity to match.

THAI GREEN CURRY CHICKEN (20-MINUTE)

• 1 tablespoon virgin coconut or canola oil
• ¼ cup green curry paste
• 1½ teaspoons freshly grated ginger
• ½ teaspoon finely grated lime zest
• 1 medium onion, sliced into ¼-inch strips
• 1 teaspoon kosher salt
• 1 cup low-sodium chicken broth
• 1 (14-ounce) can coconut milk
• 2 boneless skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced into ¼-inch strips
• ½ pound sugar peas, trimmed (about 2½ cups)
• ¼ cup fresh basil leaves, chopped
• 1 tablespoon fresh lime juice
• Cooked rice or rice noodles and lime wedges (for serving

1. Heat oil over medium high heat in a medium pot. Add the curry paste, the ginger and the lime zest and fry for 1 minute, until fragrant.
2. Add onion and salt and fry for another 3 minutes.
3. Add chicken stock and coconut milk, bring to a simmer.
4. Add chicken, red bell pepper and sugar peas and cook for about 5 minutes or until chicken is fully cooked. Stir in fresh basil and lime juice.
5. Serve with rice or rice noodles and lime wedges alongside.

Source:valeriskeepers.com

Slow Cooker Orange Chicken (Gluten Free, Paleo, AIP)

2 tbsp coconut oil
1.5 lbs chicken breast, cut into cubes
3 tbsp Bob’s Red Mill Arrowroot Starch
1/4 cup fresh orange juice
1/4 cup coconut aminos
1/4 cup honey
 1 tsp sea salt
1/4 tsp turmeric powder (optional for color)
1 tsp ginger
 1 tsp onion powder
1/2 tsp black pepper (omit for AIP)
Green Onion for garnish

1.      Add the coconut oil to the slow cooker and set to high.

2.      Stir in the chicken and arrowroot starch and stir to evenly coat the chicken pieces.

3.      Stir in the coconut aminos, honey, orange juice, salt, pepper and ginger and mix until thoroughly combined.

4.      Cook on high for 2 hours or low for about 4 hours. Check towards the end that the chicken has reached 165 F internal temperature. Turn off the slow cooker once the chicken is cooked.

5.      Mix the chicken well with the sauce and top with green onion. Serve with steamed broccoli, cauliflower rice, or bok choy.

Source: https://unboundwellness.com/slow-cooker-orange-chicken-gluten-free-paleo-aip/