TEMPLE, Texas — Inflation may have forced you to trim the budget on groceries, but it is possible to pay less and still have a great meal. Here are six recipes from Chef and Nutritionist Madison Moore to help feed the family.
Southern Breakfast Burritos with Pico de Gallo
Yield: 4 burritos & 3 cups of pico de gallo
**Vegetarian
Burrito Ingredients:
1 can black beans
1 can sweet corn
8 oz Mexican cheese
4 burrito-sized tortillas
8 oz sour cream
12 large eggs
3 small potatoes
Pico de Gallo Ingredients:
1 bunch fresh cilantro
1 lime
2 cloves garlic
1 yellow onion
1 jalapeno
3 Roma tomatoes
Pantry staples: vegetable oil, pan spray, salt, pepper
Directions:
· Large-dice the potatoes, then toss into a large skillet with a little vegetable oil, salt, and pepper. Cook over medium heat for about 10 minutes until tender.
· Drain and rinse the corn and black beans, then stir into the cooked potatoes to heat through.
· Heat a new skillet over medium heat, then crack the eggs into a bowl to whisk and season with salt and pepper. Use pan spray to coat the egg pan, then gently pour in the whisked eggs, and stir as they cook with a spatula or rubber scraper.
· To make the pico de gallo, roughly chop the onion, tomatoes, and cilantro, de-seed and finely dice the jalapeno, and mince the garlic. Toss all the ingredients together in a bowl, then season with salt and pepper, squeeze the lime over the top, and stir to finish.
· To assemble the burritos, place a large spoonful of the potato mixture into the center of the tortilla, top with a little scrambled egg, and sprinkle cheese as desired over the top. Fold the sides of the tortilla over the filling, then roll the tortilla up.
· Place the rolled burritos into a clean, hot skillet and gently turn as they cook to hold them together.
· Serve with pico de gallo and sour cream.
Green Chile Burgers with Home Fries
Yield: 4 burgers & 3-4 cups fries
Ingredients:
1 pound 90% lean ground beef
1 head fresh romaine lettuce
3 Roma tomatoes
4 slices Pepper jack cheese
4 sesame seed hamburger buns
4 oz can diced green chiles
1 cup mayonnaise
½ tsp garlic powder
3 large white potatoes
1 cup ketchup
Pantry staples: olive oil, salt, pepper, paprika, garlic powder, onion powder, cayenne
Directions:
· For the home fries, preheat the oven to 350. Thickly slice the potatoes into batons, then toss in a bowl with olive oil and season with a sprinkling of the following: salt, pepper, paprika, garlic powder, onion powder, and just a pinch of cayenne. Bake in the oven for around 15 minutes until tender.
· Thinly slice tomatoes, wash and portion your lettuce leaves, and get the pepper jack cheese ready for assembly later.
· Season ground beef with salt and pepper, then portion into 4 rounded patties. Heat a large skillet over medium-high heat, then cook the patties for 2 to 3 minutes each side. Top the burgers with cheese to melt just before taking them out of the pan.
· For the aioli sauce, mix together mayonnaise, the whole can of green chiles, ½ teaspoon of garlic powder, and season with salt and pepper.
· Toast your burger buns if you wish, then get ready to assemble. Smear a dollop of aioli on both sides of the bun, slide on a patty with cheese, then add tomato and lettuce.
· Serve with a side of home fries and ketchup.
Tilapia Fish Tacos with Jalapeno Aioli
Yield: 8 tacos
**Pescatarian, Gluten-Free, Dairy-Free
Ingredients:
4 tilapia filets
½ cup mayonnaise
2 cloves garlic
16 corn tortillas
1 cup shredded cabbage
½ cup shredded carrots
1 jalapeno
1 lime
½ bunch fresh cilantro
Pantry staples: vegetable oil, pan spray, salt, pepper, paprika, garlic powder, onion powder
Directions:
· Preheat the oven to 350, then line a baking sheet with greased foil or parchment paper.
· Place tilapia filets on the baking sheet, drizzle with olive oil, then season with salt pepper, paprika, garlic powder, and onion powder. Bake for around 15 minutes until completely cooked and flaky.
· For the jalapeno aioli, de-seed and finely dice the jalapeno, mince the garlic, and chop up the cilantro. Mix together with the mayonnaise, and season with salt, pepper, and the juice of the lime.
· Warm your tortillas to make them more pliable either in the oven or microwave. To assemble the tacos, layer together 2 tortillas per taco so they hold together, smear a dollop of aioli on top, then fill with half a tilapia filet and a small handful of cabbage and carrots.
Chicken and Rice with Green Beans
Yield: 4-6 servings
**Gluten-Free
Ingredients:
1 cup jasmine rice
1 cups water
2 cups chicken broth
2 bay leaves
16 oz fresh green beans
½ cup half and half
4 boneless, skinless chicken thighs
½ bunch fresh Italian parsley
2 cloves garlic
1 yellow onion
Pantry staples: olive oil, salt, pepper
Directions:
· For the green beans, preheat the oven to 350. Toss the green beans with olive oil, salt, and pepper, then bake on a lined sheet tray for about 10 minutes until tender.
· To prep the chicken, trim off any large pieces of fat, and cut the thighs into bite-sized chunks.
· Dice the onion and mince the garlic. Chop the parsley for later and set aside.
· Heat a large pot over medium heat with a drizzle of olive oil. Add the onions and garlic and cook until fragrant, about 2-3 minutes. Add in the jasmine rice and bay leaves to toast and add flavor, cooking until the rice is partially translucent.
· Deglaze the pan with 1 cup of the chicken broth, then add the chicken thighs to sear. Once the chicken is almost cooked, add in the water and other cup of chicken broth, stirring to combine.
· As the liquid reduces and the chicken finishes cooking, add in the half and half and remove the bay leaves. Finish the dish off with fresh parsley and serve with the roasted green beans.
Orzo Pasta Salad with Shallot Vinaigrette
Yield: 5-6 cups
**Vegan
Pasta Ingredients:
2 Tbsp olive oil
4 cups frozen corn
4 cloves garlic
16 oz orzo pasta
1 pint cherry tomatoes
¼ cup fresh, chopped basil
¼ cup Italian parsley
Vinaigrette Ingredients:
½ cup fresh lemon juice
1 shallot
1 cup olive oil
¼ cup Italian parsley
2 Tbsp honey or 1 teaspoon sugar
1 Tbsp Dijon mustard
Pantry staples: salt and pepper
Directions:
· Prepare the pasta to package instructions, drain and rinse with cold water, then cool in the fridge until ready to use.
· Finely chop the parsley and basil to finish off the pasta later, mince the garlic, and slice all the tomatoes in half longwise.
· To prepare the vinaigrette, finely chop the parsley and shallot. Combine with the rest of the ingredients in a mason jar and shake until combined, or whisk vigorously in a bowl. Season with salt and pepper to taste.
· In a large skillet, heat the 2 tablespoons of olive oil, then add the garlic and cook until fragrant, around 30 seconds. Add in all the frozen corn and toss until hot and seared. Mix in the halved tomatoes and cook until aromatic, around 2 more minutes.
· Toss together the cooked pasta, corn and tomato mixture, basil, and parsley. Pour over the vinaigrette and toss to coat. Refrigerate pasta salad until ready to serve.
Penne Pasta with Pesto Sauce
Yield: 4-6 servings
**Vegetarian
Ingredients:
16 oz penne pasta
1 small jar (6.7 oz) pesto
6 oz tomato paste
2 cans diced tomatoes
1 cup half and half
4 cloves garlic, minced
¼ cup olive oil
¼ cup red wine of choice or 2 Tbsp apple cider vinegar
½ cup shredded parmesan cheese
Pantry staples: salt, pepper, red pepper flakes
Directions:
· Cook pasta according to package directions, drain, and rinse with cold water. Set aside until ready to add to your sauce.
· Heat the olive oil in a wide-bottomed pot over medium heat. Cook garlic until fragrant, about 30 seconds. Mix in the tomato paste, pesto, and a pinch of red pepper flakes if you want a little spiciness.
· Dump in both cans of tomatoes (do not drain). The liquid should evaporate quickly. Deglaze the pan with your choice of either red wine or apple cider vinegar, and reduce by half.
· Carefully mix in the cup of half and half, heating it all the way through. Add in your cooked penne pasta, finish with parmesan cheese, then mix and serve.
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