SPRING BAKED OMELET WITH GARAM MASALA
Serve this delicious spring omelet with garlic naan-griddled and brushed with melted butter-and mango chutney and Greek yogurt for dipping the bread.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.
TACO NIGHT DONE RIGHT: RACH'S BEEF + CHORIZO HARD SHELL TACOS
Rach makes homemade guac + salsa verde + a tasty filling of beef & chorizo for crunchy hard shell tacos.
Provided by Rachael Ray
Number Of Ingredients 44
Steps:
- For the tacos, heat a large cast-iron or other skillet over medium-high heat, brown and crumble the chorizo and remove to paper towel-lined plate to drain
- Wipe pan, add olive oil, 2 turns of the pan
- Add onions, chilies and garlic, season with salt, soften 5 minutes, add ½ cup water and let it absorb
- Add beef to onions and crumble, then season with chili powder, cumin, coriander, salt and pepper
- If using, add cayenne pepper sauce
- Brown, then add ½ cup water, reduce heat to low, and add chorizo back to pan
- Heat oven to 400˚F
- Arrange taco shells on baking sheet and line each with cheese, bake 3 to 4 minutes to toast shell and melt cheeses
- Fill tacos with meat and top with lettuce, salsa and/or taco sauce, guac, pickled peppers and onions
- For the salsa verde, line a small tray with foil and arrange tomatillos, peppers, onion and garlic and place rack 1 rung above center
- Broil the ingredients to char evenly, cool to handle, peel and stem the peppers
- Remove garlic from skins
- Place ingredients and juices in food processor and add juice of 2 limes, salt and pepper, cumin, agave, cilantro and process
- For the traditional guacamole, with a sharp knife, cut the avocados in half lengthwise
- Remove the pit and scrape the flesh with a spoon into a small bowl
- Transfer half to a medium bowl and use the back of a fork to mash it until a paste forms
- Add the jalapeño, lime juice, onion, cilantro and salt and stir to combine
- Add the reserved avocado half, mix gently and season with salt, as needed
CLASSIC HARD SHELL TACOS
These crunchy hard shell tacos are a Tex-Mex classic filled with ground beef, cheese and more! Homemade yet still as delicious as the fast-food version.
Provided by Isabel Eats
Categories Main
Time 30m
Number Of Ingredients 18
Steps:
- In a small bowl, combine chili powder, cumin, salt, garlic powder, onion powder, paprika and dried oregano. Set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions and saute for 5 minutes, stirring occasionally, until softened and translucent.
- Add ground beef and break up into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 6 to 8 minutes.
- Add small bowl of taco seasoning and tomato paste. Mix thoroughly until tomato paste is completely combined with all the meat.
- Add water, mix to combine and remove the taco meat from the heat.
- Heat up hard taco shells according to package instructions.
- Divide meat mixture into taco shells and top with shredded cheese, lettuce, diced tomatoes, sour cream and salsa. Serve immediately.
Nutrition Facts : ServingSize 2 tacos, Calories 335 kcal, Carbohydrate 12 g, Protein 27 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 90 mg, Sodium 707 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g
EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
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