Author: Lia Fireheart

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Stuffed Pepper Soup

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Stuffed Pepper Soup

Ingredients

  • 1 tbsp. extra-virgin olive oil

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 lb. ground beef

  • Kosher salt

  • Freshly ground black pepper

  • 6 c. chicken broth

  • 1 (28-oz.) can crushed tomatoes

  • 1 (14-oz.) can fire-roasted diced tomatoes

  • 2 tsp. dried oregano

  • 1 c. white rice

  • Shredded white cheddar, for serving

  • Freshly chopped parsley, for serving

Directions

  • In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
  • Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
  • Garnish with cheddar and parsley before serving.

Notes

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Puerto Rican Tostones

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Puerto Rican Tostones

Ingredients

  • 1 green plantain

  • 5 tablespoons oil for frying

  • 3 cups cold water

  • salt to taste

Directions

  • Peel plantain and cut into 1-inch slices. Fill a bowl with 3 cups of cold water.
  • Heat oil in a large deep skillet over medium-high heat; add plantain slices in an even layer and fry on both sides until golden brown, about 3 1/2 minutes per side. Set skillet aside.
  • Transfer plantain slices to a chopping board; flatten each one by placing a small plate on top and pressing down. Dip plantain slices in cold water.
  • Reheat oil in the skillet over medium heat; cook plantain slices for 1 minute on each side. Season to taste with salt and serve immediately.

Notes

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Peruvian-Style Chicken With Green Sauce

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Peruvian-Style Chicken With Green Sauce

Ingredients

  • Chicken

  • 3 cloves garlic, grated or finely chopped

  • 2 tbsp. extra-virgin olive oil

  • 1 tbsp. distilled white vinegar

  • 2 tsp. smoked paprika

  • 1 tsp. aji amarillo paste (optional)

  • 1 tsp. ground cumin

  • 1 tsp. kosher salt

  • 1/2 tsp. freshly ground black pepper

  • 2 1/2 lb. bone-in, skin-on chicken thighs

  • JALAPEÑO-CILANTRO SAUCE

  • 2 jalapeños, seeded, finely chopped

  • 1 clove garlic, peeled

  • 1 c. fresh cilantro leaves with tender stems

  • Zest and juice of 2 limes, plus lime wedges for serving

  • 1 tsp. aji amarillo paste (optional)

  • 1 tsp. honey

  • 1/2 tsp. (or more) kosher salt

  • 1/4 tsp. (or more) freshly ground black pepper

  • 1/4 c. extra-virgin olive oil

Directions

  • Chicken
  • In a large bowl, whisk garlic, oil, vinegar, paprika, aji amarillo (if using), cumin, salt, and pepper. Add chicken and turn to coat, making sure to rub marinade under skin. Cover and refrigerate at least 30 minutes at room temperature, or refrigerate up to 2 hours.
  • Preheat oven to 450°. Arrange chicken skin side up on a baking sheet.
  • Roast chicken until skin is deep golden brown and an instant-read thermometer inserted into thickest part registers 165°, 25 to 35 minutes.
  • JALAPEÑO-CILANTRO SAUCE
  • In a blender, blend jalapeños, garlic, cilantro, lime zest, lime juice, aji amarillo (if using), honey, salt, and pepper until smooth. With the motor running, slowly drizzle in oil. Taste and add more lime juice, salt, and pepper, if needed.
  • Arrange chicken on a platter. Spoon sauce over. Serve with remaining sauce and lime wedges alongside.

Notes

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Chile Lime Salmon Fajita Salad

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Chile Lime Salmon Fajita Salad

Ingredients

  • Salmon

  • 1 pound skin on salmon

  • 3 tablespoon olive oil divided

  • 1 teaspoon chile powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1 teaspoon brown sugar or honey

  • zest of 2 limes

  • pinch of salt and pepper

  • 1 red pepper sliced

  • Salads

  • 8 cups butter lettuce or spring greens mix chopped

  • 1 smallish mango peeled + chopped

  • 1 small jalapeno seeded + chopped

  • 1/3 cup cooked black beans rinsed + drained if using canned

  • 1-2 avocados sliced

  • fresh cilantro for topping

  • crushed tortilla chips

  • Simple Honey Lime Vinaigrette

  • 1/4 cup olive oil

  • 1/4 cup fresh lime juice about 2 limes

  • 2 tablespoons cilantro chopped (or more to your liking)

  • 1/2 teaspoon chili powder

  • 1-2 tablespoons honey depending on your taste (I used 2)

  • salt and pepper to taste

Directions

  • To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
  • In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
  • In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
  • Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
  • Heat the oven to 400 degrees F. Place the salmon and the sliced red pepper on a foil-covered sheet tray and spray or run with olive oil. Cook for about 20 minutes. Cooking times will vary depending on the size of your salmon, but at 20 minutes, the peppers should be cooked, but with a bit of firmness still.
  • To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips and more cilantro.

Notes

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Extra Fancy Roast Potatoes

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Extra Fancy Roast Potatoes

Ingredients

  • 7 russet potatoes

  • 1 vegetable stock cube

  • 4 tbsp vegetable oil

  • 3 garlic cloves

  • 1/2 shallot, finely diced

  • 2 sprigs of Rosemary, leaves picked

  • 2 sprigs of thyme, leaves picked

  • 7oz white wine

  • 2oz salted butter

  • Flaky salt and black pepper

Directions

  • Peel and chop your potatoes. Get into cold water, add the stock cube and season with a touch of salt.
  • Bring to the boil and boil for 7-10 minutes or until the potatoes fall off the end of a knife.
  • Drain and steam dry in the colander they were drained through. Place a tea towel on top and leave for 10 minutes. In that time, preheat the oven to 180°C Fan/200°C/400°F/Gas 6.
  • Get a baking tray with 1/2 the oil on into the oven and place the rest of the oil into an oven proof dish and get that in the oven too.
  • Once the potatoes are ready, carefully add them to the hot oil and pour the rest of the hot oil over the top. Get them in the oven for 30 mins.
  • After 30 mins, give the potatoes a shake and return to the oven for 20 minutes. Whilst that’s going on get a large pan on a high heat and add the white wine.
  • Finely chop the shallots, garlic and herbs. Add the shallots and garlic to the pan and reduce by half.
  • Then whisk in the butter and herbs. By this point, your potatoes should be ready.
  • Toss the potatoes in the reduction and season with flaky salt and black pepper. Enjoy!

Notes

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Gingerbread Ham

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Gingerbread Ham

Ingredients

  • 1 (8 pound) bone in ham, mesh removed, rinsed and pat dry

  • 1/4 cup maple syrup

  • 1/4 cup dijon mustard

  • 1 cup brown sugar

  • 2 tablespoons bourbon (or 2 teaspoons vanilla extract)

  • 1 cup crushed gingersnap cookies

Directions

  • Score the ham by spiraling around it with a knife from top to bottom rotating as you go and then repeat in the other direction forming diamonds with a crisscross pattern about 1 inch apart.
  • Place the ham in a baking dish, insert a meat thermometer, cover in foil and bake in preheated 250F/130C oven until the temperature reaches 130F, about 2-4 hours depending on the size of the ham.
  • Remove the diamonds with tongs, dab dry with paper towels, brush on the maple syrup followed by the mustard, sprinkle on brown sugar, spritz on the bourbon and press on the gingersnap crumbs.
  • Insert the meat thermometer and bake in a preheated 350F/180C oven until the ham reaches 140F, about 30-60 minutes depending on the size, before letting it rest for 30 minutes and carving it.

Notes

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Glazed Gingerbread Cake

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Glazed Gingerbread Cake

Ingredients

  • Pan Prep

  • 2 Tbsp melted butter

  • flour

  • Cake

  • 2 cups all purpose flour

  • 2 Tbsp cornstarch

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 2 tsp ground ginger

  • 1 tsp cinnamon

  • 1/2 tsp ground cloves

  • 1/2 tsp ground allspice

  • 1/4 tsp freshly grated nutmeg

  • 4 Tbsp unsalted butter, at room temperature

  • 1/3 cup vegetable oil

  • 1 cup white sugar

  • 2 large eggs, at room temperature

  • 1/4 cup molasses

  • 3/4 cup half and half (you can also use buttermilk or milk)

  • Glaze

  • 2 cups confectioner’s sugar, sifted

  • 5 Tbsp water, approximate

Directions

  • Preheat the oven to 350F.
  • Prep your bundt pan by brushing with melted butter and then dusting with flour. Be sure to get in all the crevices.
  • Whisk the flour, cornstarch, baking powder, salt, and spices together in a bowl.
  • Cream the butter and oil together with the sugar. Blend in the eggs and molasses.
  • Add the dry ingredients alternating with the half and half, beginning and ending with the dry. Mix just until thoroughly combined, but don’t over mix.
  • Pour the batter into the prepared pan and bake for about 40-45 minutes, or just until done in the middle…you can check with a toothpick.
  • Let the cake cool in the pan for 15 minutes, then gently loosen the edges and carefully invert onto a cooling rack.
  • Whisk the confectioner’s sugar with the water to form a smooth glaze. Paint the glaze onto the cake with a pastry brush. The first layer will sink right in. Brush on 2 more layers to build up the glaze. (This makes a little more glaze than you will probably need, but better to be safe than sorry.)

Notes

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Chili Lime Roasted Butternut Squash

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Chili Lime Roasted Butternut Squash

Ingredients

  • 4 cups peeled, cubed butternut squash

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon lime zest

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • Olive oil

Directions

  • Preheat your oven to 400ºF.
  • In a large bowl, toss the squash cubes, chilie powder, cumin, lime zest, salt, and pepper together until well combined.
  • Grease a foil-lined sheet tray with olive oil and spread the vegetables over the tray.
  • Roast for 20 minutes, or until beginning to caramelize.
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Baked Tilapia

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Baked Tilapia

Ingredients

  • 4 (6-oz.) tilapia fillets

  • Kosher salt

  • Freshly ground black pepper

  • 5 tbsp. butter, melted

  • 2 cloves garlic, minced

  • 1/4 tsp. red pepper flakes

  • Juice and zest from 1/2 lemon

  • 1 lemon, sliced into rounds

  • Freshly chopped parsley, for garnish

Directions

  • Preheat oven to 400°. Season tilapia with salt and pepper and place on a small baking sheet.
  • Mix together butter, garlic, red pepper flakes, lemon juice, and zest then pour over tilapia. Place lemon rounds on top and around tilapia.
  • Bake tilapia until fork-tender, 10 to 12 minutes.
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Basic Roast Chicken

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Basic Roast Chicken

Ingredients

  • 1 whole chicken

  • 1/4 cup olive oil

  • 2 teaspoons paprika

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

Directions

  • Gather the ingredients.
  • Place the chicken in a roasting pan.
  • In a small bowl, mix together the oil, paprika, garlic powder, onion powder, salt, and pepper. Rub all over the chicken.
  • Preheat the oven to 375 F.
  • Roast the chicken for 1 hour. Uncover and cook for another 20 to 30 minutes, until the chicken is browned on top and cooked through. An instant-read thermometer should register 165 F when placed into the thickest part of the thigh.
  • Let the chicken rest for at least 10 minutes (and up to 20) before carving.