Buffalo Cauliflower

Ingredients: 

• 2 tablespoons unsalted butter
• 1/4 cup hot sauce, such as Frank's
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• Kosher salt
• 8 cups cauliflower florets (from about 1 medium head)

Preparation:

Microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. 

Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. 

Serve hot

Boss Hog Vegetarian Chili

Serves 8

Ingredients:

• 1 TBS olive oil


• 1/2 medium onion, chopped


• 2 bay leaves


• 1 tsp ground cumin


• 2 TBS dried oregano


• 1 TBS salt


• 2 stalks celery, chopped


• 2 green bell peppers, chopped


• 2 jalapeno peppers, chopped


• 3 cloves garlic, chopped


• 2 (4 ounce) cans chopped green chile peppers, drained


• 2 (12 ounce) packages vegetarian burger crumbles (or if you prefer meat- ground turkey, browned)


• 3 (28 ounce) cans whole peeled tomatoes, crushed


• 1/4 cup chili powder


• 1 TBS ground black pepper


• 1 (15 ounce) can kidney beans, drained


• 1 (15 ounce can garbanzo beans, drained


• 1 (15 ounce) can black beans


• 1 (15 ounce) can whole kernel corn

Preparation:

1. heat the olive oil in a large pot over medium heat. Sitr in the onion, and seasno with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles (or browned turkey meat). Reduce heat to low, cover pot, and simmer 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.


342 calories per service 7.7 g of fat

Slow Cooked Tacos

Ingredients:

• 2 lbs beef shoulder or chuck roast


• kosher salt


• freshly ground black pepper


• extra-virgin olive oil


• 2 cloves garlic, smashed


• 1 large onion, sliced


• 1 (28-ounce) can crushed tomatoes


• 1 tbs ancho chile powder


• 1 tbs cayenne pepper


• 1 tbs ground cumin


• 3 bay leaves


• vegetable oil (for deep frying)


• 6 fresh medium corn tortillas


• kosher salt


• 3 cups finely shreded white cabbage

Preparation:

Season all sides of the beef with a fair amount of salt and pepper. Heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Transfer to crock pot. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.


Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
leaves.

Beef Fajitas

Ingredients:

• 1 1/2 lbs flank steak


• 1 Tbs fresh lime juice


• 1 tsp ground cumin


• course salt & ground pepper


• 2 Tbs canola oil


• 2 medium red onions cut into 1/2 inch wedge


• 2 yellow bell peppers, ribs & seeds removed, cut into 1/2 inch strips


• 4 garlic cloves


• 8 tortillas

Preparation:
Preheat 350 degrees. Place steak in shallow dish. Rub with lime juice, cumin, 1 tsp salt, 1/4 tsp pepper. Cover, let marinate at room temperature at least 20 minutes & up to 1 hour. Heat 1 Tbs oil in large skillet over high heat. Cook steak until browned on both sides, 5-8 minutes per side for medium rare. Transfer steak to a plate, cover with foil set aside.
In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments. Try the Guacamole and Aunt Cholula's hot sauce.

Seasoned Tilapia Fillet

Simple seasoned tilapia

Ingredients:

• 14 oz tilapia fillet


• 1 tsp dried oregano


• 2 tsp chili powder


• 1/4 tsp cayenne pepper


• 1/2 tsp salt


• 2 Tbs butter


• 3 Tbs lemon juice

Preparation:
Combine oregano, chili powder, cayenne pepper & salt. In shallow bowl combine melted butter & lemon juice. Dip fish into butter mixture then press into spice mixture. Place in shallow casserole dish sprayed with non stick cooking spray. Bake at 450 degrees for 15 minutes or until fish flakes when pressed.

Spicy Tilapia with Mushrooms & Zucchini

I found this recipe posted on Recipezaar.com.

Ingredients:

• 2 tsp olive oil


• 1/4 cup chopped onions


• 1 garlic clove, minced


• 1/4 cup green bell peppers, thin slices


• 1 medium zucchini, thin slices


• 4 ozs fresh large mushrooms, thin slices


• 2 (6oz) tilapia fillets


• cajun seasoning


• powdered cayenne pepper


• 1 lime, cut in half

Preparation:

Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with cajun seasoning. Add to skillet. Cook about three minutes and turn. Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another 3 minutes. Serve. Original recipe on Recipezaar.

Thai Sweet Chili Sauce

Ingredients:

• 3 Tbs hot ground chili paste
• 2 tsp minced garlic
• 1/2 cup of rice wine vinegar
• 2/3 cup water
• 2/3 cup sugar
• 1 tsp salt
• 4 tsp cornstarch
• 4 Tbs chopped cilantro

Preparation:
Combine everything, except cilantro, in small saucepan. Once blended, bring to boil, reduce heat & simmer about 5 minutes. Remove from heat & stir in cilantro. Serve.

Healthy Stuffed Mushrooms

Ingredients:

• 12 button mushrooms
• 6 tsp chopped parsley
• 4 1/2 Tbs fat free feta cheese, crumbled
• 1 1/2 tsp extra virgin olive oil
• dash of cayenne pepper

Preparation:

Twist off stems from mushroom caps. Chop stems and add to bowl. Mix in rest of ingredients. Spray Pam light on cooking dish. Fill mushrooms caps with remaining ingredients. Bake @ 425 degrees for 30-40 minutes.