Food - Page 6

BBQ Black Bean and Quinoa Burger

Try this nutritious BBQ black bean and quinoa burger. Packed with all your favorite fixing, this recipe is an upgrade to your burger selection.

Ingredients

  • Coconut or olive oil for cooking
  • 1/2 cup uncooked quinoa
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked black beans, drained, or 1 can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup bread crumbs

Instructions

  1. Cook the quinoa and set aside (see notes on the original packing for instructions).
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Add in the cooked quinoa, bread crumbs, salt, cajun seasoning, garlic, paprika, salt, and tomato paste. Mix together until combined.
  4. Form the black bean mixture into patties.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the patties on both sides for 2 to 3 minutes.
  6. Serve the patties on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
  7. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

White Cod With Curry Tomato Sauce

This Alaskan white cod cooked in a curry tomato sauce is so good, easy, and is full of flavor from its combination of spices.

Ingredients

  • 1 lb skinless white cod fillets
  • 1/2 cup butter
  • 1 1/2 tablespoons thyme
  • 1/2 teaspoon garlic powder
  • 1 tablespoon minced shallots
  • 1 tablespoon curry powder
  • 2 -3 tablespoon diced tomatoes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chicken bouillon or 1/2 tablespoon salt for taste
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup of water
  • 2 tablespoons olive oil

Instructions

  1. Sprinkle the top of the fish generously with salt and set aside.
  2. Melt the butter in a cooking pan over medium-high heat, once the butter has dissolved, add shallots, tomatoes, curry powder, garlic powder, red pepper flakes, lemon juice, chicken bouillon and thyme cook for 1 minute. Add water and stir together. Add the fish, cover the pan and cook for about 6-8 minutes.
  3. Serve the fish while still hot from the pan with any finishing garnishes. Enjoy this dish with rice or any side of your choice.
  4. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Sweet and Spicy Chicken and Shrimp

Sweet, spicy, decadent and super delicious, this sweet & spicy chicken and shrimp is all you need. This recipe is easy to make and perfect over rice.

Ingredients

  • Boneless skinless chicken breasts, diced
  • 1 lb of shrimp, peeled and de-veined
  • 1 stick of butter
  • 1/2 Tbsp Salt
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 tsp red pepper flakes (chili peppers)
  • 1 Tbsp brown sugar
  • red onions, diced
  • Thyme
  • 1/4 C Worcestershire sauce

Instructions

  1. Rinse and clean the shrimp and chicken with water and then pat it down. Cut the chicken into pieces.
  2. Melt a stick butter in a medium-size cooking skillet over medium-high heat. Add the onions and cook for just about 3 minutes.
  3. Add the chicken and shrimp into the skillet. Add salt, garlic powder, cayenne, chili pepper, brown sugar, and thyme. Stir this all together, cook for 10 minutes.
  4. Add in Worcestershire sauce and cook for another 5 minutes.
  5. Garnish with fresh thyme and serve with rice or a side of your choice.
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Oven-Baked Chicken Quesadilla

Ingredients

  • boneless skinless chicken breasts
  • 2 tsp cayenne pepper
  • Chicken bouillon and freshly ground black pepper
  • 4 tsp olive oil, divided
  • 1/2 red onion, chopped
  • 1 tsp garlic powder
  • 1 Tbsp fresh lime juice
  • 6 (10-inch burrito size) flour tortillas
  • 6 oz. cheddar cheese, shredded (1 1/2 cups)
  • Guacamole, pico de gallo or salsa, for serving (optional)

Instructions

  1. Season both sides of the chicken with chicken bouillon, garlic, and pepper.
  2. Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook on both sides until fully cooked through about 6 minutes. Transfer to a cutting board.
  3. Cut the chicken into pieces.
  4. Brush the top side of tortillas with melted butter. Add cheese, chicken, and onions. Fold top half over, repeat with a second tortilla. Transfer the Quesadillas on a baking sheet.
  5. Bake the Quesadilla at 375 degrees for 5 minutes or until golden brown on the outside, then carefully remove from the oven.
  6. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings of your choice.
  7. Enjoy and don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

The Perfect Mango Shrimp & Chicken Tacos Everyone Will Love

There’s no better way to add a splash of tropical fun to your dinner than with Mango Shrimp and Chicken Tacos. These easy-to-hold treats bring together the juicy flavors of the ocean and farm, creating a mix of tastes and feels that will make your taste buds happy. Topped with a bright mango salsa, these tacos capture the true spirit of fresh and tasty food. Let’s explore this yummy recipe more, promising a fresh and tasty moment, making your next taco night one to remember.

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Ingredients

  • 1/2 lb. boneless, skinless chicken breasts, sliced
  • 8 jumbo shrimp
  • 4 corn tortillas
  • 2 cloves garlic, minced
  • lime juice
  • 1 tsp lime zest
  • 1 tsp chicken bouillon or salt
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp ground chili chipotle
  • Fresh cilantro, chopped (for garnish)

Mango Salsa

  • Mangoes (diced)
  • tomatoes (diced)
  • pinch of chicken bouillon or salt
  • onions (diced)
  • Fresh cilantro, chopped (for garnish)
  • Lime juice
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Instructions

  1. Season the chicken and shrimp with chicken bouillon or salt, pepper, lime zest, and chili chipotle.
  2. Add a tbsp of olive oil in a frying pan over medium heat. Cook the shrimp for about 5 minutes or until the shrimp are done. Transfer to a bowl and set aside.
  3. Cook the chicken on both sides for about 6 minutes, or until chicken is done on the inside. Transfer to a cutting board and cut the chicken into pieces.
  4. Mango salsa: dice up the mangoes, tomatoes, onions, and cilantro. add a pinch of salt and freshly squeezed lime juice. Mix everything together in a bowl.
  5. Serve the chicken and shrimp in the tortillas. Top with mango salsa, and cilantro.
  6. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

The Best Healthy Sweet Plantain Pancakes

Introducing the Best Healthy Sweet Plantain Pancakes you’ll ever taste! Dive into a breakfast experience that blends the natural sweetness of ripe plantains with a fluffy, pancake texture. Not only are they delicious, but they’re also packed with nutrients, making every bite both delightful and wholesome. Perfect for those mornings when you want to treat yourself without the guilt. Give them a try and elevate your breakfast game to new, tasty heights!

Ingredients

  • 2 ripped sweet plantains
  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 2 tbsp butter, melted or non-stick cooking spray
  • Serving: syrup, powdered sugar

Instructions

  1. Cut up peeled plantains. Place the plantains, flour, egg, baking powder, cinnamon, sugar, milk, butter, and salt in the blender. Blend until you have a smooth batter.
  2. Melt 2 tablespoons of butter in a pan over medium heat, then pour about 1⁄3 cup of batter depending on your fry pan or skillet. Fry on both sides for about 2 minutes each or until both sides are golden brown. (Repeat step 2 until you are all out of the batter)
  3. Once the pancakes are ready, (this is optional) you can garnish the pancakes with fried plantains or butter at the top.
  4. Serve with syrup and or powdered sugar and enjoy.
  5. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.
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