Cauliflower-Chorizo Burritos Recipe

Cauliflower-Chorizo Burritos Recipe | Marcela Valladolid | Food Network

3 ounces raw pork chorizo (casing removed)
½ small white onion, finely chopped
1 15-ounce can refried pinto beans
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 head cauliflower, florets finely chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh oregano
8 9-inch flour tortillas
1 cup shredded Oaxaca or monterey jack cheese

1. Make the beans: Heat a medium nonstick saute pan over medium heat. Add the chorizo and cook, breaking up the meat, until golden, about 6 minutes. Remove the chorizo to a plate lined with paper towels using a slotted spoon. Add the onion to the pan with the chorizo fat. Saute until the onion is translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking about 5 minutes; turn off the heat. Cover and keep warm.
2. Make the burritos: Heat the olive oil in a large heavy saute pan over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the cauliflower and saute until tender, about 5 minutes. Season with salt and pepper. Add the oregano. Turn off the heat and set aside.
3. Heat a large heavy griddle over medium heat. Working in batches, heat the tortillas one at a time until they are soft and pliable, about 1 minute per side. Add 1/4 cup warm beans to the center of a tortilla, spreading it outward to the sides. Add 2 to 3 heaping tablespoons of the cauliflower mixture and 2 tablespoons of cheese. Fold in the edges and roll up to form a burrito. Return to the griddle until the cheese melts, about 10 seconds. Serve warm.

4. Photograph by Con Poulos”
• Total Time: 30 Minutes
• Prep: 10 Minutes
• Cook: 20 Minutes

Source: Food Network (Servings: 8 | Yield: 8)

Chicken and Cashew Stir-Fry

1 bunch scallions
1 lb. skinless boneless chicken thighs
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tablespoons finely chopped peeled fresh ginger
¼ teaspoon dried hot red-pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tablespoons soy sauce
1 ½ teaspoons cornstarch
1 teaspoon sugar
½ cup salted roasted whole cashews

1. Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
2. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

• Active: 20 Minutes
• Total Time: 25 Minutes

Source: Epicurious (4 servings)

Thai Noodle Salad with Peanut Sauce

Thai Noodle Salad with Peanut Sauce

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu for added protein!


6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix of cabbage, carrots and radish, shredded or grated
1 red bell pepper, finely sliced
3 scallions, sliced
½ bunch cilantro, chopped (or sub basil and mint)
1 tablespoon (or less, or more) jalapeño, finely chopped
¼- ½ cup roasted, crushed peanuts ( garnish)
Thai Peanut Sauce (make a double batch and save the rest for another use)
3 thin slices ginger- cut across the grain, about the size of a quarter.
1 fat clove garlic
¼ cup peanut butter ( or sub almond butter!)
1 orange ( ¼ cup orange juice)
1 med-large lime (3 tablespoon lime juice)
2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
3 tablespoons honey or agave
3 tablespoons toasted sesame oil
½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
½ teaspoon salt

1. Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
2. In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
3. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss. Add the cold noodles to the bowl and toss again. Pour the peanut sauce over top and toss well to combine.
4. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.


If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water.
• Cook: 15 Minutes
• Total Time: 30 Minutes

Source: Feasting at Home (6 servings)

Chicken Egg Roll Bowls

Chicken Egg Roll Bowls

These egg roll bowls are easy, ready in 15 minutes, full of flavor, have lots of texture, and are healthier than actual egg rolls. Chicken is cooked in sesame oil with an onion and a bag of coleslaw mix consisting of shredded cabbage and carrots before adding garlic, ginger, soy sauce, and finishing with green onions. The next time you’re tempted to call for takeout on a busy weeknight, pull this recipe out of your back pocket and dinner will be on the table in no time.


2 tablespoons sesame oil
2 tablespoons olive oil
1 pound ground chicken, or ground turkey, or ground pork
1 small sweet yellow onion, vidalia or other
4 cloves garlic, finely minced or pressed
1 teaspoon ground ginger
16 ounces cole slaw mix
½ cup low sodium soy sauce
½ teaspoon freshly ground black pepper, or to taste
3 medium green onions, thinly slices for garnishing
1 tablespoon sesame seeds, optional for garnishing
hoisin sauce or extra soy sauce, optional for serving

1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

• Prep: 5 Minutes
• Cook: 10 Minutes
• Total Time: 15 Minutes

Source: Averie Cooks (4 servings)

Garlic Beef Noodle Bowls

Garlic Beef Noodle Bowls

Garlic Beef Noodle Bowls – an Asian style noodle bowl with lots of garlic, that is ready in just minutes! Great for busy nights.


2 tablespoons olive oil
1 lb. skirt steak, cut into thin strips
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
¼ cup soy sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
8 ounces noodles (udon, lo mein, linguine etc)
2 tablespoons sliced green onions
2 teaspoons sesame seeds

1. Cook noodles according to package directions.
2. In a small bowl mix together brown sugar, soy sauce, and sesame oil. Stir until well combined. Set aside.
3. Heat oil over high heat in a large skillet. Once hot, add beef strips. Cook for 2-3 minutes, until beef is browned.
4. Add garlic and ginger to the pan, cook for 1 minute until fragrant.
5. Add soy sauce mixture to the pan. Bring to a simmer, and cook for 3-5 minutes until sauce slightly thickens.
6. Add cooked noodles to the pan, stir to coat.
7. Sprinkle green onions and sesame seeds over the pan to serve.

Approximately 10 ounces per serving
Source: Dinner, Dishes, and Desserts (Servings: 4 | Yield: 10 ounces per serving approximately)

Bacon and Egg Lo Mein

ChefBacon and Egg Lo Mein

6-7 slices of bacon, chopped*
1 medium sweet onion, chopped
2-3 carrots, sliced diagonally
4 garlic cloves, minced
3 scallions, finely chopped
1 teaspoon extra light olive oil or bacon grease
2 eggs
8 ounces lo mein egg noodles*
2 tablespoons soy sauce
½ tablespoon mirin
1 tablespoon water

1. Line a plate with some paper towels and set aside (keep it near the stove).
2. Add soy sauce, mirin, and water to a small bowl and mix to combine. Set aside.
3. Pre-heat wok over medium-high heat.
4. Add bacon and cook until crisp and the fat has rendered; about ten minutes. Be sure to stir throughout to ensure even cooking.
5. Using a slotted spoon, move the cooked bacon to the towel-lined plate and set aside.
6. Remove all, but two tablespoons of bacon grease from the wok (I recommend straining the extra grease and storing it in the fridge to use as a cooking fat!)
7. Add onions and carrots and cook until the carrots have softened; about ten minutes.
8. Add garlic and saute until fragrant; about one minute.
9. Push the veggies to one side of the wok. Add one teaspoon light olive oil or more bacon grease to the empty side and add eggs. Let cook, untouched, for about ten seconds, then scramble with a wooden spoon until they have mostly cooked; about one minute.
10. Mix eggs with the veggies until well incorporated.
11. Add the egg noodles, cooked bacon, sauce mixture, and most of the scallions (leave some for garnish when serving).
12. Toss to combine.
13. Now, you eat!

For easy chopping, place the bacon in the freezer for about 15 minutes. That will allow it to firm up a bit, which means way less slippery chopping for you! Safety and frustration-free!

I purchase my lo mein egg noodles already cooked, but if you can’t find them, cook according to package directions, drain, and set aside until ready to add to the wok.

9 WW SmartPoints per serving

• Prep: 15 Minutes
• Cook: 25 Minutes
• Total Time: 40 Minutes

Source: OMGfood (4 servings)

Spicy Orange-Ginger Chicken


Spicy Orange-Ginger Chicken

1 ¼ cups orange juice (preferably fresh)
¼ cup low-sodium soy sauce
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons olive oil, divided
2 tablespoons sriracha (or more to taste)
1 ½ tablespoons rice vinegar
2 teaspoons light brown sugar
2 teaspoons orange zest
¼ teaspoon ground white pepper
1 ¼ lbs. boneless, skinless chicken breasts, cut into thin strips
1 tablespoon cornstarch
Brown rice, white rice or quinoa for serving
¼ cup sliced green onions

1. In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper. Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour.
2. Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently.
3. Remove chicken from pan. Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Return chicken to skillet; cook 1 minute or until heated through. Serve over rice or quinoa, sprinkled with green onions.

Melissa’s note – we found this really hot – cut sriracha down to 1 tbsp next time!
Source: (4 servings)

Mexican Chorizo and Sweet Potato Soup


Mexican Chorizo and Sweet Potato Soup

6 corn tortillas, cut into strips
2 tablespoons vegetable oil
Kosher salt
¾ lbs. fresh chorizo or other spicy sausage, casings removed
½ teaspoon ground cumin
1 large sweet potato, peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 14 -ounce can diced tomatoes
4 cups baby spinach
Juice of 1 lime
¾ cup roughly chopped fresh cilantro
1 avocado, halved, pitted and chopped

1. Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside.
2. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.

• Prep: 10 Minutes
• Cook: 25 Minutes

Source: (4 servings)

Chorizo and Cheese Quesadillas

Chorizo and Cheese Quesadillas

8 ounces bulk chorizo or mild Italian sausage
⅓ cup chopped onion
2 cloves garlic, minced
1 fresh jalapeno pepper, finely chopped
6 6 – 8 inches vegetable-flavored or plain flour tortillas
1 tablespoon cooking oil
1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
2 tablespoons snipped fresh cilantro or parsley

1. For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
2. Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges.

• Prep: 20 Minutes

Source: (8 servings)

Korean Fried Chicken (Yangnyeom Dak)


ChefKorean Fried Chicken (Yangnyeom Dak)

1 small yellow onion, coarsely grated
2 cloves garlic, minced
½ teaspoon salt, plus more for coating
¼ teaspoon black pepper, plus more for coating
1.5 pounds boneless, skinless chicken thighs, (about 8, or up to 10) quartered, or 24 wings
3 tablespoons Korean red pepper paste (gojuchang)
3 tablespoons ketchup
¼ cup sugar
2 tablespoons toasted sesame seeds, more for garnish
2 tablespoons lemon juice, (juice from 1/2 a lemon)
Oil for deep frying
½ cup all-purpose flour
⅔ cup cornstarch

1. In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
2. In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
3. Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
4. Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
5. For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

• Marinate: 60 Minutes
• Cook: 30 Minutes

Source: (4 servings)