Mexican Brussels Sprout Salad with Tomatillo Dressing

Ingredients

Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
Creamy Tomatillo Dressing
  • 3 tomatillos, husked and rinsed
  • 1/3 cup fresh cilantro leaves and stems
  • 3 tablespoons plain full-fat Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 fresh jalapeño, seeds and ribs removed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon each salt and black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
Brussel Sprout Salad
  • 1 pound Brussels sprouts, shaved or thinly sliced
  • 1 cup frozen corn, thawed
  • 1 medium avocado, diced
  • 1/2 cup feta or cotija cheese, crumbled
  • 1/3 cup sliced almonds
  • pinch of salt

Instructions

Pickled Red Onions
  1. Place red onions in a glass bowl or mason jar.
  2. In a medium saucepan, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil.
  3. Turn off heat and pour vinegar mixture over red onions. If needed, add water to cover onions fully.
  4. Let sit for 30 minutes at room temperature then, refrigerate.
Creamy Tomatillo Dressing
  1. In a blender or food processor, blend all of the creamy tomatillo dressing ingredients on high speed until smooth and creamy.
Brussel Sprout Salad
  1. In a large bowl, assemble the salad ingredients.
  2. Add about two-thirds of dressing and toss well to combine.
  3. Transfer salad to a serving platter and drizzle remaining dressing overtop.
  4. Scatter (drained) pickled red onions over salad, and garnish with additional cheese and sliced almonds, if desired.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Mexican Corn Tostadas with Chipotle Black Bean Spread

Ingredients

CHILLED CORN SALSA
  • 15oz can whole kernel corn, drained
  • 1/3 cup red onion diced
  • 1/3 cup low-fat mayonnaise
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt 
  • 1 teaspoon freshly cracked pepper
WARM BEAN SPREAD
  • 15oz black beans, drained and rinsed
  • 15oz refried black beans (option to use refried beans)
  • 2 whole chipotle chilis in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 2 tablespoons fresh lime juice
  • 8 small corn or flour tortillas
  • optional: avocado, Cotija or Feta cheese

Instructions

  1. In a large bowl stir together corn, red onion, mayonnaise, cilantro, lime juice, salt and pepper.
  2. Place into refrigerator to cool.
  3. In a small sauce pan over medium heat, heat black and refried beans, stirring often to avoid burning (3 minutes). 
  4. Once combined, turn heat to medium-low. Stir in chipotle chilis, adobo sauce, lime juice, plus additional salt and pepper to taste. 
  5. Cook until just heated through.
  6. Warm tostadas in the oven or on a burner, be careful not to burn.
  7. Spread warm bean spread on tostada and a large spoonful of the corn mixture. 
  8. To really ignite your tastebuds, add additional avocado and cheese toppings!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Spicy Mexican Chicken Tacos

Servings: 10-12

Ingredients

  • 2 1/2 pounds boneless, skinless chicken breasts
  • 20oz canned crushed tomatoes
  • 1/4 cup honey
  • 1/4 cup canned chipotles in adobe sauce, minced 
  • 4 garlic cloves, pressed
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Juice of 3 limes
  • 1/4 cup fresh cilantro, chopped
  • optional: serve on tortillas, topped with chopped tomatoes, feta, cilantro, sour cream, salt and pepper.

Instructions

  1. In the bowl of a slow cooker, combine crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt.
  2. Add chicken and spoon over sauce.
  3. Cover and cook on low about 6-8 hours, until chicken can be shredded easily.
  4. Shred the chicken and mix well. 
  5. Stir in lime juice and chopped cilantro. Add additional seasonings to taste.
  6. Add optional toppings.

Thanks to the original recipe found here.

Chili Chocolate Snickerdoodles

Makes: 40 Cookies

Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup unsweetened cocoa
  • 2¼ cups all purpose flour
Cinnamon Sugar
  • ¼ cup granulated sugar
  • 2 teaspoon ground cinnamon

Instructions

  1. Prepare baking pans with parchment paper.
  2. Preheat oven to 350F.
  3. In a large mixing bowl, beat the butter and sugars together at a high speed until nice and fluffy.
  4. Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
  5. Beat in eggs, one at a time. Then beat in vanilla extract.
  6. On low, slowly beat in unsweetened cocoa and flour just until combined.
  7. Combine sugar and cinnamon in a small bowl.
  8. Grab a small scoop of cookie dough. Use the palm of your hands to roll the dough into a round ball. It should be about 1 inch in diameter. 
  9. Continue rolling all of the dough out, placing each ball onto a clean plate. 
  10. Then roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheet.
  11. Using the back of a spoon gently flatten the middle of the cookie.
  12. Bake cookies for 10 to 12 minutes, turning the cookie pan halfway through the cooking time.
  13. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool.
  14. Store cookies in an airtight container.

Thanks to the original recipe found here.