Gather all ingredients and equipment.
Reheat red beans and rice in a pot over low heat or microwave on high until heated through.
Warm the flour tortillas by placing between 2 damp paper towels and microwaving for 10-15 seconds.
To assemble burrito, place 1 cup beans and rice, 2 tablespoons cheese, 1/4 cup lettuce, and 1/4 of the tomatoes onto the center of the lower half of a tortilla. Fold in sides and bottom up and roll away to wrap tightly. Enjoy!
Preheat the oven to 375°F.
Place 1 tablespoon of the olive oil, chili powder, ground cumin, paprika, cayenne, 1/4 teaspoon salt, and pepper in a small bowl. Mix well.
Pat the rub onto both sides of the flank steak, coating it as well as you can.
Place the beef in a non-reactive container (a Pyrex baking dish works well), cover, and place in the refrigerator. (This may be done 24 hours ahead if desired.)
Place the remaining 1 teaspoon olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and saute the onion, stirring frequently, until it is starting to caramelize – 10-15 minutes.
Add the corn and jalapeno to the skillet.
Cook for 5 minutes, stirring frequently.
Add the green onions, red bell pepper, and 1/4 teaspoon salt.
Cook for 3 minutes and add 2 tablespoons beer. Stir frequently.
Cook for another 3 minutes until the liquid has evaporated. Remove from heat.
When almost ready to serve, turn on the broiler in the oven and place the beef, still whole, in the oven in a roasting pan or large skillet. (Line the pan or skillet with aluminum foil for easy cleanup.)
Broil the beef for about 6-8 minutes, then remove the beef from the oven, turn it over, and return to the oven for about another 6-8 minutes.
The beef is done when it reaches an internal temperature of 145F.
Remove the beef from the oven and allow to rest for 5 minutes.
When the beef is rested, slice the beef very thinly across the grain.
Prepare the tortillas by warming them on a skillet set on medium-high.
When they are pliable, divide the lettuce evenly between the 12 tortillas, then top with the steak.
Add the corn salsa and a dollop of sour cream to each taco.
Serve.
Place the water in a saucepan and bring to a boil.
Add the brown rice, stir, and reduce to a simmer.
Partially cover the pan and cook for 40 minutes or until rice is tender and the water is fully absorbed.
Fluff with a fork when finished.
While the rice is cooking, place a medium sized pot over medium-high heat.
Add the oil.
Once hot, add the onion, celery, green pepper, sausage, thyme, hot sauce, cayenne, salt, and pepper.
Cook until vegetables are soft, about 5 to 7 minutes. Stir frequently.
Add the garlic and cook for another 1 to 2 minutes. Stir frequently.
Add the beans, stock, and bay leaves.
Reduce the heat to medium-low and simmer for 15 to 20 minutes to thicken.
If you prefer a creamy texture, mash some of the beans with a potato masher or whisk.
Serve over hot brown rice.
Heat a medium/large-sized saute pan over medium-high heat and add the oil. Once the oil is hot, add the onions and saute until translucent and beginning to brown, about 3-4 minutes.
Once the onion is cooked, add the red bell pepper and mushrooms. These vegetables will release a lot of water as they cook. Cook until most of the moisture has evaporated, about 5-7 minutes.
Add the beef and cook until pink is no longer visible, then add water, salt, taco seasoning, and worcestershire sauce.
Simmer for 5-7 minutes, stirring occasionally. Add more water if needed to keep the filling from drying out. Prepare the ingredients for the toppings (cheese, lettuce, and tomato) while the filling is simmering.
Once the taco filling is done, turn off the heat and set aside.
Toast the tortillas. This can be done in multiple different ways. One way is to heat small stainless steel pan over medium-high heat and toast the tortillas one at a time until slightly charred around the edges, about 30 seconds – 1 minute per side. If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas. When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.
Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce and tomato. One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.
Heat a large sauce pot over medium-high heat. Once hot add the oil.
When oil is hot add the onions and saute until translucent and soft, about 5 minutes.
Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.
Add the remaining ingredients and bring to a boil.
Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.
Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.
Gather all ingredients and equipment.
For the Filling
Heat the canola oil in a small sauté pan over medium heat. Once the pan is hot, add the cabbage, ginger, garlic, and green onions. Cook for 2 minutes, stirring frequently until cabbage is tender.
In a medium bowl combine ground pork, cornstarch and water. Mix until well combined.
Add 1/2 tsp soy sauce and 1/2 tsp sesame oil to the meat. Stir for about a minute to incorporate all the ingredients.
Add vegetables to the meat and stir everything together.
For the Sauce
Combine rice vinegar, sambal oelek, 1 1/2 Tbsp soy sauce, 1/4 tsp sesame oil, and ginger in a small bowl and stir to combine.
Assembling the Dumplings
There are several ways to assemble dumplings. The easiest way is to moisten the edges of the wrapper with water, scoop 1 Tbsp of filling into the center, and fold the wrapper in half, thoroughly pressing the edges together. This will work for round or square wrappers. Keep assembled dumplings under a barely damp towel to prevent drying out until all are ready to cook.
Steam dumplings for 8 minutes. Serve immediately with dipping sauce.
Uncooked dumplings can be frozen. Lay dumplings out on a sheet pan lined with parchment paper or a silicon mat, making sure that the dumplings do not touch each other. Place in freezer for several hours. When the outsides of the dumplings are frozen remove from sheet pan and lay them flat in a zipper top freezer bag and return to freezer. Store in freezer up to 3 months.
Gather all ingredients and equipment.
In a gallon zipper bag, combine the marinade ingredients. Seal bag and shake to evenly distribute.
Add the flank steak to the bag and squeeze out the air while you reseal the bag. Make sure to gently toss or massage the bag to ensure the steak is evenly covered with the marinade.
Refrigerate at least 2 hours, but for best results overnight – or up to 24 hours.
Preheat grill on high. Once the grill reaches 450°F place the steak on the grill and turn the temperature down. If the grill allows, place the two outside burners on medium and leave the center burner off.
Cook until the internal temperature is 130°F – 135°F for medium rare and 145°F for medium.
Remove from grill and let rest for 5 – 10 minutes before slicing.
To slice flank steak cut across the meat fiber grain. Slices should be thin, about 1/4 inch.
Heat a large sauce pot over medium-high heat. Once hot add the oil.
When oil is hot add the onions and saute until translucent and soft, about 5 minutes.
Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.
Add the remaining ingredients and bring to a boil.
Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.
Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.
Preheat the oven to 400F.
Line a baking sheet with tin foil and spray with cooking spray.
Remove the silverskin from the pork and trim of any excess fat. Season with the salt and pepper.
Place a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the pork to the pan. Cook until the underside is brown (once it starts browning, it will unstick from the pan; do not force it), then flip. Brown each side of tenderloin.
Place the pork on the baking sheet and bake until the internal temperature reaches 140°F (60°C) (it will carry over another 5°F (2.78°C) as it rests), about 15 minutes. Remove from oven and allow to rest for 5 min before slicing.
Thinly slice the pork on a bias and serve.
Preheat the oven to 350°F.
Toast the English muffins in a toaster.
Whisk together the eggs and black pepper in a small bowl.
Preheat a nonstick pan over medium heat.
Once hot, add oil and butter.
When the butter is melted, reduce the heat to low and add eggs, stirring with silicone spatula or whisk until almost set.
Stop stirring and continue to cook for 30 – 60 seconds until desired firmness is reached.
Remove from heat and assemble sandwiches: bottom of English muffin, ham, egg, cheese, spinach, tomato, top of English muffin.
Place in oven and heat until all components are heated through (optional).
