- 1/2 to 2/3 cup fresh shucked peas, or half can sweet peas, drained
- 2 tablespoons packed cilantro leaves, chopped, more for garnish
- ¾ teaspoon salt, more as needed
- 3 small ripe avocados, mashed
- Approx 1/4 cup chopped onion
- 1 small tomato, chopped
- Zest of 1 lime
- Juice of 1 lime, more as needed
- Flaky sea salt, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
- If using fresh peas: Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain and puree.
- If using canned peas, stir/mash into smooth paste.
- In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas and flaky sea salt. Serve with tortilla chips and lime wedges.
Green Chile Chicken Chili
- 4 chicken breasts
- 2 medium onions, chopped
- 2 medium green peppers, chopped
- 1 cup pickled jalapeno slices
- 1 can (4 ounces) chopped green chiles
- 2 jars (16 ounces each) salsa verde
- 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
- 1 cup sour cream
- 1/2 cup minced fresh cilantro
- Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender.
- Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired.
If you want to freeze for later, freeze without sour cream and cilantro.
- 1-2 lbs red, yellow, or russet potatoes
- 2 tablespoons olive oil
Cut potatoes into bite-sized pieces. Place in pot, cover with water.
Heat on high for 13 minutes or until boiling, whichever occurs first.
Drain water, toss lightly with olive oil. Spread onto foil-covered pan, add seasonings. Bake for 30 minutes at 375 degrees, or until browned. Toss/turn approximately halfway through.
Spinach Artichoke Chicken Dip
- 8 1/2 oz can artichoke hearts
- 1/2 cup mayonnaise
- 5 oz parmesean cheese
- 1 large garlic clove, pressed
- salt and pepper
- handful of spinach
- Mash the drained artichokes. Mix in remaining ingredients.
- Bake at 400 degrees for 30 minutes or until brown and bubbly
Spinach Artichoke Broil
- 1 lb thin-sliced chicken breasts (4 pieces)
- 1 tbsp olive oil
- 1 (9 oz) pkg fresh spinach
- ½ (10 oz) pkg Taste of Inspirations® Spinach Artichoke Dip
- ½ (8 oz) low-moisture part-skim sliced mozzarella cheese
- Place oven rack in center of oven and preheat broiler. Season the chicken with salt and pepper. In a 12-inch oven-safe skillet, heat the oil on high. Add chicken and cook 5–6 min., flipping halfway through, until light golden brown. Remove from heat and transfer seared chicken to a plate.
- Add the spinach to skillet and warm 1 min., stirring, until slightly wilted. Top spinach with chicken and any juices from plate. Spread the artichoke dip evenly on top of chicken and lay the mozzarella slices over whole skillet. Broil skillet 3–4 min., until cheese is bubbly and chicken is cooked through.
Serve with pasta, rice, or mashed potatoes.
- 1 kg beef or mutton
- 4 cloves garlic, mashed
- 1/4 cup olive oil
- 1/3 cup vinegar
- 1 tbsp shawarma seasoning blend
- 1 tbsp dry coriander, ground
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- ¼ tsp black pepper
- 1 tbsp salt, adjust to taste
- 1 medium-sized tomato, sliced or diced
- 1/2 green pepper, cut into strips
- 1 large onion
- 4 tbsp sumac
- 1 cup chopped parsley
- pickles, sliced
- pita bread
- tzatziki sauce
- Cut the meat into long, thin strips. Prepare the marinade by mixing garlic, oil, vinegar, shawarma seasoning blend, coriander, black pepper, turmeric, cinnamon, and salt. Rub the marinade into the meat, cover, and refrigerate overnight or at least for several hours.
- Cook the meat in a pan over strong flame until the marinade evaporates. Then, pour in 1 cup of water and continue cooking until the meat is soft. Add tomato and pepper slices and stir until they fall apart. Set aside.
- Spread tzatziki sauce over the pita bread. Top with sliced onion, pickles, sumac and parsley, and finish with shawarma. Roll and serve.
Shawarma Seasoning Blend
Note: Makes about 10x amount needed for shawarma recipe. Save for later or reduce before blending.
- 2 tablespoons garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground allspice
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- ½ tablespoon chili powder
- ½ tablespoon dried oregano
- ½ tablespoon salt
- 2 teaspoons ground cloves
- 1 lb steak, cut into thin 2 inch strips
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1 1⁄2 teaspoons italian seasoning (finely grind with your fingers)
- 3 tablespoons olive oil
- 1⁄2 onion, sliced thin (1/4″inch)
- 1 -2 green bell pepper, julienned
- 3⁄4 cup sliced mushrooms
- 3 ounces swiss cheese, thinly sliced
- 4 hoagie rolls, split lengthwise
- 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
- 200 g / 1 1/4 cups dark chocolate chips (7 oz)
- 1 cup (175g) brown sugar , loosely packed
- 3 eggs , lightly beaten
- 1 tsp vanilla extract
- 1/2 cup (75g) plain flour
- 1/4 cup (30g) cocoa powder
- Pinch of salt
- Preheat oven to 180°C/350°F (160°C fan forced).
- Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang.
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
- Bake 22 minutes for really gooey in the center, 26 minutes for fudgey but still very moist, 30 minutes for moist fudge-cake-like.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don’t last that long!) or freeze for 3 months.