Brisket & Queso Rangoon with Creamy Jalapeno Sauce

Desert Pepper Trading Co is hosting a Blogger Recipe Contest and I am so excited to share my first entry with you! What could be more perfect for your next game day (or any day, really) snack? Brisket and Queso in a crispy crunchy wonton wrapper with a cool and creamy jalapeno ranch dip on the side. Yes please!

Brisket & Queso Rangoon with Creamy Jalapeno Sauce

1 large fresh jalapeno, chopped

½ cup cilantro leaves

2 green onions, chopped

½ cup bottled ranch dressing

8 ounces beef brisket, coarsely shredded

¾ cup Desert Pepper Chile Con Queso

20 Wonton Wrappers

6 cups vegetable oil

2 teaspoons BBQ Rub

 

Place the jalapeno, cilantro, green onions and ranch dressing in a small food processor or blender. Puree until smooth and place in the fridge to chill.

In a small mixing bowl stir together the brisket and Desert Pepper Chile Con Queso.

Working one at a time, use your finger and moisten the outer edges of a wonton wrapper with water. Add about 2 teaspoons of the brisket queso mixture in the center. Bring the 2 bottom points together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a square bottom and pointed top. Lay on a cookie sheet and cover lightly with a clean damp kitchen towel while assembling the remaining wontons.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375° over medium high heat.

Working in batches, fry the wontons for 3-5 minutes, or until golden brown. Sprinkle the fried wontons with the BBQ rub seasoning and allow to drain on a cooling rack placed in a cookie sheet. Serve with Creamy Jalapeno Sauce.

Makes 20 wontons.

 

You can purchase Desert Pepper Salsa products at your local Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

You can follow Desert Pepper on their Website, on Facebook and Instagram 

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa

Green Chile Bacon Beignets with Roja Ranch Dip

This is my second entry for 505 Southwestern's “25 Years of Flavor” Recipe Contest and I think it’s a winner. I combined my two favorite things- Tex-Mex and Cajun flavors and mashed them together to create fluffy fried batter full of bacon and roasted green chiles dunked in an enchilada ranch dipping sauce. I can’t think of anything better right now and I’m really hoping the judges agree!

Green Chile Bacon Beignets with Roja Ranch Dip

1 cup 505 Southwestern Hatch Valley Red Enchilada & Tamale Sauce

1 cup ranch dressing 

2 cups flour

½ cup cornmeal

6 Tablespoons sugar

2 teaspoons Cajun seasoning

2 ½ teaspoons baking powder

1/4 teaspoon baking soda

1 cup buttermilk

2 large eggs

¼ cup sliced green onion

1 ½ cups 505 Southwestern Flame Roasted Green Chile

1 cup chopped cooked bacon

In a small bowl whisk together the Red Enchilada & Tamale Sauce and ranch dressing. Place in the fridge to chill.

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 360° over medium high heat.

In a small mixing bowl whisk together the flour, cornmeal, sugar, Cajun seasoning, baking powder, and baking soda. In a separate large mixing bowl, whisk together the buttermilk, eggs, green onion, Green Chiles and bacon. Add the flour mixture to the wet mixture and stir until just barely combined. 

Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. 

Serve immediately with Roja Ranch for dipping. Makes 45 beignets.

 

Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

This is my entry for 505 Southwestern's 25 Years of Flavor Recipe Contest. I took two of their salsas and made taquitos with an Al Pastor spin. Shredded chicken is cooked down in a pineapple mango salsa and all wrapped up in crispy oven baked corn tortillas. Top them off with a Tomatillo Garlic & Lime Ranch sauce and crumbled cotija cheese and dig in!

 Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

1-pound boneless skinless chicken breast, cut into 2-inch cubes

½ cup diced onion

1 cup 505 Southwestern Pineapple Mango Jalapeno Salsa

1 teaspoon cumin

1 Tablespoon (2 packets) Latin seasoning blend with achiote

½ teaspoon salt

12 corn tortillas

½ cup 505 Southwestern Tomatillo Garlic & Lime Salsa

½ cup packed cilantro leaves

¼ cup Ranch dressing

½ cup crumbled cotija cheese

1 lime, cut into wedges

Combine the chicken, onion, Pineapple Mango Jalapeno Salsa, cumin, spice blend and salt in a large sauce pot. Cover the pot and place over medium low heat. Cook for about 30 minutes, stirring occasionally until the chicken is cooked through and easy to shred. Using two forks, shred the chicken and stir to coat evenly with the sauce and set aside to cool slightly. 

Set the oven to 400° and generously spray a foil lined cookie sheet with olive oil spray. Place about ¼ cup of the chicken mixture on each tortilla, roll tightly and place seam side down on the oiled cookie sheet. Spray the tops of each taquito and place in the oven for 15 minutes, or until browned and crisp.

Puree the Tomatillo Garlic & Lime Salsa, cilantro leaves and Ranch dressing until smooth in a small food processor. 

Place the taquitos on a platter. Drizzle with some Tomatillo Garlic Ranch sauce, sprinkle with the cheese and serve with lime wedges and remaining Tomatillo Garlic Ranch sauce for dipping.

Sausage Fajita & Grits Brunch Bowls

Here’s my second entry for the Big Mountain Foods Recipe Challenge and it’s Brunch time! Gluten free and Vegan can still be delicious with my Tex-Mex spin on the classic Shrimp and Grits dish that I love so much. Creamy garlic grits are topped with charred peppers, onions and Big Mountain Foods Superfood Brekkie Links tossed in a bright tomatillo salsa. Top it off with guac, cilantro and pickled jalapenos for freshness and all you'll need to decide is whether it's mimosa or margarita time!

Sausage Fajita & Grits Brunch Bowls

 2 cups unsweetened coconut milk

2 cups vegetable stock

1 cup coarse ground yellow cornmeal

1 ½ teaspoons salt

1 teaspoon garlic powder

½ cup thinly sliced onion

½ cup thinly sliced poblano pepper

½ cup thinly sliced red bell pepper

½ cup thinly sliced orange or yellow bell pepper

1 (10.58 ounce) package Big Mountain Foods Superfood Brekkie Links, sliced

¼ cup tomatillo salsa

½ cup guacamole

¼ cup minced cilantro

2 Tablespoons pickled jalapenos

 

In a medium sauce pot over high heat, bring the coconut milk and vegetable stock to a boil. Whisk in the cornmeal, salt and garlic powder and allow to cook for 8-10 minutes, or until tender and thickened. Cover and set aside to keep warm.

 Heat a large cast iron skillet over high heat. Once the pan is very hot, add the peppers and onions in a single layer. Allow the veggies to char, without stirring for 4 minutes. Stir the peppers and onions and continue to cook for 2 more minutes, allowing the veggies to soften. Push the mixture to one side of the pan and add the sausage to the skillet. Cook for 2 minutes, or until the sausages begin to brown. Stir in the salsa and turn off the heat.

 To serve spoon the grits into bowls, top with sausage fajita mixture, guacamole, cilantro, and pickled jalapenos.

 Serves 4

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

This is my first entry for the Big Mountain Foods Recipe Challenge - it's Vegan, Gluten Free and surprised even my biggest meat eaters! I made a creamy corn and veggie chowder topped off with a mushroom crumble that's spiced like my favorite andouille sausage! This is healthy, cozy comfort food you don't have to feel guilty about!

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

1 (14 ounce bag) riced cauliflower

2 ½ cups unsweetened coconut milk

2 Tablespoons organic reduced sodium vegetable broth base concentrate

1 Tablespoon olive oil

1 small onion, diced

1 large poblano pepper, diced

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon turmeric

½ teaspoon oregano

½ cup diced yellow squash

½ cup diced zucchini 

1 (9 oz) bag frozen fire roasted corn kernels 

1 (10.58 oz) package Big Mountain Foods Lion's Mane Mushroom Crumble

1 ½ teaspoons low sodium Cajun seasoning blend 

1 ½ teaspoons smoked paprika

½ cup minced cilantro

In a blender puree the cauliflower, unsweetened coconut milk and vegetable broth base until completely smooth.

Heat the oil in a large dutch oven over medium high heat. Add the onion, poblano and garlic and cook for 2-4 minutes, or until the vegetables have softened. Add the cumin, salt and turmeric and allow to cook for 2 minutes, stirring often, to toast the spices. 

Add the oregano, squash, zucchini and corn to the pot and cook for 3-5 minutes. Pour in the coconut milk mixture and bring to a simmer. Allow to simmer for 5 minutes, or until the squash has become tender.

In a medium sauté pan over medium heat, add the Lion's Mane Mushroom Crumble, Cajun seasoning blend and smoked paprika. Cook until the mixture has warmed through.

To serve, ladle the soup into bowls, top with a generous amount of the mushroom crumble and cilantro and serve immediately.

Serves 6

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Hatch Chile & Roasted Corn Beignets with Hatch Cilantro Ranch

This is my entry for Melissa's Produce Hatch at Home Contest! It’s Hatch Chile Season and they are looking for the best Hatch Chile recipe out there. The chiles are the star of the show in this one. First, they are stirred into the batter along with roasted sweet corn and fried until golden and gorgeous and impossibly fluffy. Then they are pureed into the best ranch dip you’ll ever have. Seriously, if you don’t have time to make the Beignets, please make the ranch. It will be on repeat at my house until further notice!
 

Hatch Chile & Roasted Corn Beignets with Hatch Cilantro Ranch

¾ cup roasted, peeled, seeded and diced Hatch Chiles

½ cup packed cilantro leaves

1 cup ranch dressing

 

2 cups flour

½ cup cornmeal

6 Tablespoons sugar

2 teaspoons Cajun seasoning

2 ½ teaspoons baking powder

1/4 teaspoon baking soda

1 ½ cup buttermilk

2 large eggs

1 large (about 4 Tablespoons) sliced green onion

1 cup roasted, peeled, seeded and diced Hatch Chiles

1 cup roasted corn kernels

 

Place the Hatch Chiles, cilantro and ranch dressing in a small blender and puree until smooth. Set in the fridge to chill.

 In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 360 degrees over medium high heat.

In a small mixing bowl whisk together the flour, cornmeal, baking powder, sugar, cajun seasoning and baking soda. In a separate large mixing bowl, whisk together the buttermilk, eggs, green onion, Hatch Chiles and corn. Add the flour mixture to the wet mixture and stir until just barely combined.

Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. Serve immediately with Hatch Cilantro Ranch for dipping.

Makes 40 beignets

Chicken Posole Verde Pizza

This recipe won "Best Entrée" and  $500 in the "Sam’s Fresh Salsa Blogger Recipe Challenge"

Happy Friday! Let's close out the week with Chicken Posole Verde Pizzas!

These are so easy, super cheesy and packed with flavor. I'm using Garlic flavored naan bread as the crusts for these personal sized pizzas. Top those with shredded chicken, poblano peppers and Sam’s Fresh Salsa Verde, load each down with melty pepper jack cheese and top with all the fresh fixins' you'd find on a bowl of posole- crispy radishes, bright cilantro and a squeeze of lime.

I think I should get bonus points for only having 9 ingredients and taking less than 30 minutes to put together too. Your delivery place can't beat that! 

Chicken Posole Verde Pizza

2 teaspoons vegetable oil

1 cup thinly sliced poblano peppers

1 ½ cups Sam’s Fresh Salsa Verde

2 cups shredded rotisserie chicken

3 garlic flavored naan breads (10.5 oz package)

8 ounces shredded pepper jack cheese

¼ cup sliced radishes

¼ cup chopped cilantro

1 lime, cut into wedges

 Heat the oil in a medium skillet over medium high heat. Add the poblano slices and cook for 5 minutes, or until the peppers have softened. Pour in the Sam’s Fresh Salsa Verde, lower the heat, and allow the mixture to simmer until thickened, about 5 minutes. Stir in the chicken and cook until heated through, about 5 minutes.

 While the chicken mixture is cooking, pre-heat oven to 450 degrees and line a large cookie sheet with parchment paper.

 Lay the naan bread on the cookie sheet and place in the oven to crisp up, 3-5 minutes.

 Remove the pan from the oven, flip the naan bread over and top each with an equal amount of the chicken mixture and then the shredded cheese. Place the pan back in the oven for 5 minutes, or until the cheese has melted.

 Remove the pan from the oven, top each pizza with radishes and chopped cilantro. Serve immediately with lime wedges on the side.

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove 

Cantina Style Shakshuka Skillet

When it comes to breakfast I am team savory all the way. This delicious baked egg dish is my Tex-Mex spin on Shakshuka, eggs baked in a spicy tomato based sauce, and it reminds me a little bit of Huevos Rancheros thanks to the sauce base - Sam's Fresh Cantina Style Salsa.

Poblano peppers, fire roasted tomatoes and smoked paprika give so much smoky depth to this sauce, you won't believe how quick it comes together.

Pour me a mimosa and pass the bread, it's time for brunch!

 Cantina Style Shakshuka Skillet

2 Tablespoons vegetable oil

1 poblano pepper, diced

1 small onion, diced

1 (14.5-ounce) can chopped fire roasted tomatoes with garlic, undrained

1 (12 ounce) container Sam’s Cantina Medium Salsa

¾ teaspoon salt

½ teaspoon smoked paprika

6 eggs

1/3 cup crumbled queso fresco

¼ cup chopped cilantro

1 warm baguette

Pre-heat oven to 375 degrees.

In a large, oven proof sauté pan heat the oil over medium heat. Sauté the diced poblano, onion and ½ cup water until the vegetables have softened and the water has evaporated, about 10-12 minutes. Add the canned tomatoes, salsa, ½ teaspoon of the salt and paprika and allow the mixture to simmer for 10-15 minutes, or until the vegetables are soft and the sauce has thickened.

Using a spoon, create six wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven. Cook until the whites are cooked through, about 10- 15 minutes.

Remove the pan from the oven, sprinkle with the crumbled cheese and cilantro. Serve with warm baguette, for dipping.

Serves 4-6

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Cantina Style Mussels & Chorizo

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge" and this is my first entry! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

First up is my " Cantina Style Mussels & Chorizo" 

Mussels are quick to cook, always in season and super affordable. They look and taste fancy and special without much effort and who doesn't love a dish that calls for dunking a whole loaf of bread into the delicious sauce at the bottom of the pot?

 Cantina Style Mussels & Chorizo 

1 Tablespoon olive oil

1-pound fresh Mexican style chorizo

1 small white onion, chopped

½ small red bell pepper, chopped

1 jalapeno, seeds removed and chopped

2 cups chicken stock

1 (12 ounce) container Sam’s Fresh Cantina Medium Salsa

1 fresh bay leaf

2 pounds mussels

¼ cup chopped cilantro

1 lime, cut into wedges

1 baguette, warmed

In a large dutch oven, heat the oil over medium-high heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges. 

Add the onion, bell pepper and jalapeno and sauté until softened, 5 minutes. Stir in the chicken stock, salsa and bay leaf. Allow the mixture to come up to a simmer and cook for 10 minutes. 

Place the mussels in the pot, cover and cook for about 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and continue to cook, covered, for about 3-5 minutes longer, or until all the mussels are open.

Sprinkle the pot with cilantro and serve with lime wedges and baguette slices.

Serves 4

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Loaded BBQ Ranch Cauliflower Steaks

Have you ever seen cauliflower look so beautiful before?! I don't think I have. I combined all my favorite BBQ flavors in an easy to prepare, vegetarian and gluten free main dish! Roasted cauliflower is coated in a flavorful BBQ paste, drizzled with Good Foods Creamy Ranch Yogurt Dip and topped with Good Foods Chunky Guacamole. No one will miss the meat with this combo! And I'm thrilled that the judges loved it just as much as I did since it won $1,000 in the Good Foods “Share the Love Recipe Challenge” by coming out on top in the Best Recipe featuring Guacamole category. 

Loaded BBQ Ranch Cauliflower Steaks

1 large head cauliflower

1 Tablespoon ketchup

2 teaspoons maple syrup

2 teaspoons yellow mustard

1 teaspoon Worcestershire sauce

1 ½ teaspoons smoked paprika

1 teaspoon chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon salt

½ teaspoon cumin

¼ cup BBQ sauce

2 Tablespoons Good Foods Creamy Ranch Yogurt Dip

½ cup Good Foods Chunky Guacamole

2 Tablespoons chopped cilantro

2 Tablespoons pickled jalapenos

Preheat the oven to 375 F and line a cookie sheet with parchment paper.

Slice the cauliflower into ¾ inch thick steaks. 

To make the BBQ paste stir together the ketchup, maple syrup, yellow mustard, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, salt and cumin in a small bowl. Brush the cauliflower with the paste evenly. Bake for 30 minutes, or until the stem portion of the cauliflower steaks are tender.

Remove from the oven and brush with the BBQ sauce. Drizzle with the Good Foods Creamy Ranch Yogurt Dip and top each with and equal amount of Good Foods Chunky Guacamole, chopped cilantro and pickled jalapenos. Serve immediately.

Serves 4

Cilantro Lime Crema Deviled Eggs

I have super exciting news AND a new recipe to share today. First off, my “Mexi-Cajun Jambalaya Arancini with Cilantro Lime Crema” won this week’s “Most Creative Entry” prize of $100, lots of foodie goodies from Don Pancho Foods and Pork Barrel BBQ It’s always so exciting to hear that your recipe was appreciated and I was so honored to read the judges comments! Now here’s hoping I make it to the Grand Prize win next week!! 

Even though I can’t enter any more recipes in the Don 

Pancho recipe contest, I couldn’t keep these to myself. They’re just too good not to share and would be the perfect addition to your Labor Day menu!!

Who doesn’t love deviled eggs? They’re always welcome at my house and they’re always the first plate emptied! I took this Southern staple south of the border today with this super simple twist! Cilantro Lime Crema and avocado is the base for my deviled egg filling and it makes the most delicious easy appetizer!

Cilantro Lime Crema Deviled Eggs 

12 hard-boiled eggs, peeled and sliced in half 

1 large ripe avocado, peeled and pit removed 

1 ½ teaspoons garlic salt 

¾ cup Don Pancho Cilantro Lime Crema 

1 small jalapeno, sliced thinly 

Place the egg yolks, avocado, garlic salt and ½ cup of the sauce in a medium mixing bowl and mash with the back of a fork until the mixture is completely smooth. Place the filling in a quart sized plastic bag and cut the tip of the bag off. Pipe the filling into the egg whites. Drizzle the filled eggs with the remaining sauce, top each egg with a slice of jalapeno and serve.

Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema

Here's my entry for the Don Pancho “I put Cilantro Lime Crema on EVERYTHING.” recipe contest! They are looking for creative ways to use their delicious Cilantro Lime Crema  for a chance to win a grand prize package worth more than $600!

My first entry is a combo of two of my favorite things - Cajun flavors and Tex-Mex. As many of you know, my dog's names are Roux and Beignet, so I obviously have a soft spot for the pillowy fried treat.

 This time, instead of going sweet, I went savory and created my "Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema" which uses the crema in the batter and as a cool dip to dunk them in. Sweet corn, spicy andouille and the cilantro lime crema combine in a crispy on the outside, light on the inside fried ball of goodness. Be sure to have plenty of Cilantro Lime Crema and I think you'll like them as much as my family did!

Corn & Andouille Beignets with Don Pancho Cilantro Lime Crema

2 cups flour

½ cup cornmeal

2 1/2 teaspoons baking powder

6 Tablespoons sugar

1 teaspoon cajun seasoning

1/4 teaspoon baking soda

1 cup buttermilk

½ cup Don Pancho Cilantro Lime Crema

2 large eggs

1 large (about 4 Tablespoons) sliced green onion

1 cup diced andouille sausage 

1 cup roasted corn kernels

1 cup Don Pancho Cilantro Lime Crema, for dipping

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 360 degrees over medium high heat.

In a small mixing bowl whisk together the flour, cornmeal, baking powder, sugar, cajun seasoning and baking soda. In a separate large mixing bowl, whisk together the buttermilk, Don Pancho Cilantro Lime Crema, eggs, green onion, andouille and corn. Add the flour mixture to the wet mixture and stir until just barely combined. 

Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. Serve immediately with Don Pancho Cilantro Lime Crema for dipping.

Makes 40 beignets

Cauliflower Gnocchi Nacho Bowls

Lately, cauliflower seems to be the answer to any low carb/gluten free question. From pizza crust, cauliflower rice, cauliflower mash and gnocchi it's everywhere and I personally am a big fan! Today I am using gnocchi to make a Tex-Mex fave with a guilt free twist. After mowing through ALL the snacks on Superbowl Sunday, this lightened up version of nachos is just the thing to indulge in.

These Cauliflower Gnocchi Nacho Bowls are a Tex-Mex dream. Crispy on the outside and pillowy on the inside roasted cauliflower dumplings are topped with a quick and easy taco meat, cheese, pico de gallo and creamy avocado slices! Sign me up and pass me the fork!

Cauliflower Gnocchi Nacho Bowls
2 packages (10 ounces each) frozen cauliflower gnocchi

1 Tablespoon vegetable oil
1-pound ground beef
¼ cup taco seasoning
¼ cup salsa
¾ cup water

4 ounces shredded cheddar cheese
½ cup pico de gallo
¼ cup sour cream
1 ripe avocado, sliced

Preheat oven to 425 degrees.

Pour the frozen gnocchi onto a large cookie sheet lined with parchment paper and spread them out in an even layer. Spray generously with olive oil spray and roast for 15 minutes. Toss the gnocchi and return to the oven for another 12-15 minutes or until lightly browned and crisp.

While the gnocchi are roasting, heat the oil in a large skillet over medium high heat. Add the ground beef and cook until no longer pink, about 10 minutes. Add the taco seasoning, salsa and water and allow to simmer until thickened, about 5-7 minutes.

Divide the crispy gnocchi between 4 bowls, top with taco meat, cheese, pico, sour cream and avocado. Serve immediately.

Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice

Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice - this orange zest, smoked paprika and ancho chile marinated chicken is quickly broiled in the oven to get crispy smoky caramelized edges and then served on a bed of creamy corn and jalapeno cauliflower rice. Packed with so much flavor, gluten free and really beautiful!

I think I saved the best for last....
My Entree entry for the "Lifeway Foods Blogger Recipe Challenge" might be the best thing I've made in a while! I used Lifeway Organic Plain Unsweetened Kefir two ways in this dish- as a marinade for the chicken and as a dressing for the cauliflower rice salad.
Marinating the chicken in Kefir keeps it super tender, juicy and flavorful! Broiling the chicken saves you from having to fool with the grill and you still get deliciously caramelized brown edges that add to the smokiness that the chili powder and smoked paprika introduced to the dish!
The Mexican Street Corn Cauliflower Rice is packed with veggies, color and flavor and way more healthy than the traditional mayo laden version.

Just look at all those crispy edges! So delicious, and so easy to quickly broil all of the chicken on one pan - no chasing food on grill grates here!

Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice

1 large orange

2 large cloves garlic, minced

1 cup Lifeway Organic Plain Unsweetened Kefir

3 Tablespoons olive oil

1 Tablespoon kosher salt

2 teaspoons smoked paprika

2 teaspoons ancho chile powder

1 teaspoon pepper

1 teaspoon cumin

2 ½ pounds boneless skinless chicken breast, cut into 1 ½ -inch cubes

1 (11 ounce) bag frozen fire roasted corn with peppers

1 (1 pound) bag frozen cauliflower rice

6 Tablespoons Lifeway Organic Plain Unsweetened Kefir

2 Tablespoons mayonnaise

¼ cup cilantro leaves, chopped

½ cup crumbled cotija cheese

1 jalapeno, minced

¼ cup sliced green onion

½ teaspoon kosher salt

1 teaspoon garlic powder

Juice of 1 lime

Zest the orange and then cut into wedges. Add the orange zest, garlic, Plain Unsweetened Kefir, olive oil, salt, smoked paprika, ancho chile powder, pepper and cumin to a large bowl and whisk to combine. Add the chicken and stir until all the pieces are evenly coated. Cover tightly and set in the fridge to chill for at least 2 hours and up to overnight.

Remove the chicken from the fridge and allow it to come to room temperature. Set the broiler on high and place an oven rack on the top third of the oven. Transfer chicken to a broiler pan and discard marinade. Broil the chicken for 5-7 minutes, or until the edges of the chicken are browning. Remove the pan from the oven and flip all of the chicken pieces over, return the pan to the oven and continue to cook for about 3-5 minutes or until chicken is fully cooked through.

While the chicken is broiling, prepare the frozen fire roasted corn with peppers and frozen cauliflower rice according to package directions. Pour both into a medium mixing bowl and stir together until evenly combined.  Stir in the Lifeway Organic Plain Unsweetened Kefir, mayonnaise, cilantro, cotija cheese, jalapeno, green onion, kosher salt, garlic powder and lime juice. 

To serve, place scoops of the Mexican Street Corn Cauliflower Rice into 6 serving bowls. Top each with an equal amount of the Smoky Orange Chicken and an orange wedge. 

Serve immediately. Makes 6 servings. 

You can find delicious Lifeway products here: Instagram, Facebook, Twitter and their website  and you can find these products for yourself at Whole Foods, Randalls and Brookshire Brothers.

#lifewaykefir #madewithlifeway #loveyourguts  #lifewayrecipechallenge