Ingredients 4 Pieces sourdough bread Dill pickle slices 2 oz Cream Cheese 2 oz Shredded Monterey Jack Cheese 1.5 oz Buttermilk Ranch Dressing Instructions Pat pickles dry with a paper towel. Place cream cheese in a microwave-safe bowl. Cover with plastic wrap and microwave until softened, 20-30 seconds. Add dressing and shredded cheese and stir to combine. Spread bread with cheese mixture; place on a clean work surface, cheese sides up.
Ingredients 1 Lime 1 Long Green Pepper 14 oz. Black Beans 3 Tbsp Sour Cream 3 Tbsp Tex-Mex Paste (See Below) 2 Flour Tortillas 1 Cup Mexican Cheese Blend 1/4 Cup Monterey Jack Instructions Prep and Make Crema Wash and dry produce. Quarter lemon. Core, deseed, and dice green pepper. Drain and rinse beans. In a small bowl, combine sour cream with a big squeeze of lemon juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Ingredients 1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder Frosting below 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners’ sugar Instructions Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter.
Ingredients 1 Long Green Pepper 1 lb. Ground Beef 2 Tbsp Beef Stock Concentrate 1/2 Cup Mexican Cheese Blend 2 Scallions 6 oz. Cavatappi Pasta 1 Tbsp Southwest Spice Blend 1.5 oz Tomato Paste 1.5 Tbsp Sour Cream 4 Tbsp Smoky Red Pepper Crema Instructions Prep Bring a large pot of salted water to a boil. Wash and dry produce. Halve, deseed, and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens.
Reallly like how the wine adds a unique flavor to the roast. Cranberry juice can be substituted for a similar flavor profile
6 oz per 2 servings
Ingredients 2-3 pounds boneless beef chuck roast Kosher or sea salt Freshly ground black pepper 2 tablespoons canola oil 4 to 6 medium leeks or 2 yellow onions, or 1/2 a sweet onion 4 carrots 4 red potatoes 1 tablespoon tomato paste 1 sprig thyme (or ½ tablespoon) 1 sprig rosemary (or ½ tablespoon) Potatoes (optional) 1 1/2 cups red wine (I used Merlot, any red wine is fine) 1 cup low sodium beef broth or water Prep Instructions Slice leeks: cut off ends and dark green section (see photo below).