carinakyriacos – The Salty Nerve

Low Country Boil (sheet pan style)

carinakyriacos — Wed, 09 Feb 2022 09:31:39 +0000

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Living in the South near the coast, you learn to appreciate a good low country boil with all the fresh shrimp and crab that is so readily available.

It’s quick and easy and only takes 30 min to make which makes it perfect for a weeknight meal.

From the fresh shrimp to the buttery cajun flavors, this Low Country Boil (sheet pan style) is finger-lickin’ good!

This is a staple at our family gatherings, so of course, I had to make it weeknight-friendly.

When you have a craving for Low Country Boil, you HAVE a craving.

Let’s satisfy it by making this mouthwatering Low Country Boil (sheet pan style).

Grab your shrimp and crab legs, andouille sausage, yellow corn, little potatoes, a couple of lemons, a yellow sweet onion, some parsley, grass-fed butter, and of course the main show stopper, Old Bay Seasoning. Let’s get ready to make some low country boil that doesn’t require all the hassle of a large stock pot outdoors and sooo much more flavorful.

Fresh shrimp is the best to use for ultimate flavor, but if you are in an area where fresh shrimp is not an option, no worries! Using already deveined frozen or fresh shrimp from your local grocery store is an easy alternative, but make sure it has the shell and tail on to lock in the flavor. If using freshly caught shrimp make sure to cut the heads and devein the shrimp leaving the shell and tail intact.

Start by cutting the corn cobs into thirds, and the onion into quarters. Bring a large pot of water over medium-high heat to boil and add 1 tbsp of old bay seasoning to the water. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes.

Prep the rest of the ingredients while you let this cook. Once done, drain the water and toss the corn cobs and potatoes on a nonstick sheet pan.

Cajun Style Andouille sausage has that smoky cajun flare that pairs perfectly with the old bay seasoning, BUT you can substitute it with smoked sausage or turkey sausage if you prefer. I like to cut the sausages diagonally (AKA ‘Coin Slicing’) for larger pieces, plus it makes it more pleasing aesthetically in my opinion. Add them to the sheet pan with the corn, pototes and shrimp spreading them around.

Now for the old bay butter, in a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. This is what you will pour over shrimp, sausage, potatoes, corn cobs, and onion before they take their broil bath. If you don’t have enough, you can always make extra by melting 2-3 tbsp more butter and adding in 1 tablespoon of old bay.

Grab a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Coat all the shrimp, sausage, potatoes, corn cobs, and onion in the old bay butter. Now it’s time to dust them all with 1 more tablespoon of the old bay seasoning for a little more added flavor. You can skip this step if you don’t want to use too much old bay seasoning.

Place it in a preheated oven set to 400F for about 13-15 minutes until shrimp are opaque and cooked through. Once done, squeeze the juice of a lemon all over and top with chopped fresh parsley.

Want to kick this Low Country Boil up a notch? Let’s do it!

So, you decided to add in the crab legs…let’s get those ready to throw in the oven along with the other sheet pan. 1 cluster per person is a good amount along with the rest of the food on this Low Country Boil. Brush the crab legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters).

If your legs are already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don’t have time to thaw your legs? It’s okay, just cook them frozen for about 20-25 minutes until they are hot.

Enjoyed this recipe? Try these other dishes.
Shrimp + Scallop Scampi
Easy Chipotle Shrimp Tacos

Low Country Boil (Sheet Pan Style)

A new approach to the traditional Southern Low Country Boil. This quick and easy low country broil is the perfect weeknight meal that will make it feel like the weekend.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course

Cuisine: Seafood

Keyword: 30 min, 30 min or less, andouille sausage, corn, crab legs, easy, low country boil, old bay, one pan, potatoes, quick, seafood boil, sheet pan meal, shrimp, shrimp boil, southern, southern boil

Servings: servings

Calories: 300kcal

Ingredients

1 lb extra large shrimp deveined and unpeeled
1 lb snow crab legs OPTIONAL
3 ears golden corn each cut into 3 pieces
1½-2 lbs baby golden potatoes
1 onion quartered
12 oz smoked andouille sausage thinly sliced
4 tbsp Old Bay seasoning divided + 1 tsp more if doing crab legs
4 cloves garlic minced
¼ cup butter melted + more for dipping
2 lemons quartered
2 tbsp fresh parsley chopped

Instructions

Bring a large pot of water over medium-high heat to boil and add in 1 tbsp of old bay seasoning to the water.
Cut the corn cobs into thirds, and the onion into quarters. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes. Get a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Once the potatoes and corn are cooked add them to the sheet pan. You can go ahead and preheat the oven to 400F now.
Cut the sausages diagonally (AKA 'Coin Slicing') for larger pieces and add them to the sheet pan with the corn, potatoes and shrimp spreading them evenly around.
In a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. Pour over everything on the sheet pan and mix around to fully coat it all.
If making crab legs, brush the legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters). If already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don't have time to thaw your legs? It's okay, just cook them frozen for about 20-25 minutes until they are hot.
Place in the preheated oven set to 400F for about 13-15 minutes or until the shrimp and opaque and fully cooked. Squeeze lemon juice over it all and top with chopped parsley.

Nutrition

Calories: 300kcal

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Cajun Baked Mac n Cheese

carinakyriacos — Wed, 16 Nov 2022 19:58:30 +0000

Everyone loves a good homestyle macaroni and cheese recipe. This Cajun Baked Mac n Cheese has that same traditional flavor but with a little Cajun flare! It’s far from spicy yet so savory that you’ll want to eat the whole dish all to yourself.

No Judgments Here!

You’ll have everyone returning for seconds and good luck with any leftovers! This was a hit at our family gathering, and I wish I doubled the recipe. Who knew five people would devour so much mac n cheese?

Here’s what you need to make this Cajun Baked Mac n Cheese.

MACARONI NOODLES | If you want to jazz it up, you can switch these out for medium-sized shells or any pasta shape you prefer.

BUTTERMILK | This brings that tangy flavor while making the cheese sauce velvety and creamy.

SHARP CHEDDAR JACK | You can substitute this for Colby jack or Monterey if you prefer. I personally just love the way this dish tastes with the Sharp Cheddar Jack.

MOZZARELLA | This is a must for that added creaminess in the cheese sauce. You can skip this if you want, but this brings that creamy cheese pull when you grab a spoonful to put on your plate.

FLOUR | You need this for the roux. Make sure to do equal parts flour to butter.

BUTTER | Use grass-fed high-quality butter. It makes a difference in the buttery taste, and you won’t regret it!

CAJUN SEASONING | You can use whatever favorite Cajun seasoning you like. I love using Spiceology’s Black Magic – Cajun Blackening Seasoning for this dish.

SALT | Every dish needs a little salt to bring out its wonderful flavors and let them shine!

Preheat your oven to 400F. In a medium-sized pot, cook the macaroni noodles per the box’s directions until al dente.

Start making a roux by whisking the butter and flour together for 1-2 minutes in a deep skillet over low-medium heat. Once it thickens, pour in the buttermilk and whisk to combine with the roux.

Let it cook and thicken for 2-3 minutes, and then toss in your Cajun seasoning and 1/4 tsp of salt. Give it a good mix to combine everything.

Add half of the sharp cheddar jack cheese and all the mozzarella cheese and mix until combined. Let the cheese melt with the cream sauce for 3-4 minutes over low heat. Once it’s melted, pour in your cooked and drained macaroni noodles and fold them into the cheese sauce to coat. Season with some salt to taste.

Get a casserole dish, pour in the macaroni, cover with the remaining sharp cheddar jack cheese, and sprinkle a pinch of Cajun seasoning on top for extra flavor. Put it in the oven and cook for 15-20 minutes or until the cheese on top is bubbly and golden brown.

If you loved this Cajun Baked Mac n Cheese, then you will definitely love this Smoky Ancho Chile Mac n Cheese.

Cajun Baked Mac n Cheese

Everyone loves a good homestyle macaroni and cheese recipe. This Cajun Baked Mac n Cheese has that same traditional flavor but with a little Cajun flare!

Course Side Dish

Cuisine American

Keyword 30 min or less, buttermilk, cajun, cheddar jack, creamy, easy, Mac n Cheese, mozzarella, oven baked

Prep Time 2

Cook Time 30

Servings servings

Calories 419kcal

Ingredients

8 oz macaroni noodles cooked to Al Dente
8 oz sharp cheddar jack cheese shredded
4 oz mozzarella shredded
1 cup buttermilk
2 tbsp butter
2 tbsp AP flour
1 tsp Cajun Seasoning
1/4 tsp salt more to taste

Instructions

Preheat your oven to 400F.
In a medium-sized pot, cook the macaroni noodles per the box's directions until al dente.
Start making a roux by whisking the butter and flour together for 1-2 minutes in a deep skillet over low-medium heat. Once it thickens, pour in the buttermilk and whisk to combine with the roux.
Let it cook and thicken for 2-3 minutes, and then toss in your Cajun seasoning and 1/4 tsp of salt. Give it a good mix to combine everything.
Add half of the sharp cheddar jack cheese and all the mozzarella cheese and mix until combined. Let the cheese melt with the cream sauce for 3-4 minutes over low heat.
Once it's melted pour in your cooked and drained macaroni noodles and fold them into the cheese sauce to coat. Season with some salt to taste.
Get a casserole dish, pour in the macaroni, cover with the remaining sharp cheddar jack cheese, and sprinkle a pinch of Cajun seasoning on top for extra flavor. Put it in the oven and cook for 15-20 minutes or until the cheese on top is bubbly and golden brown.

Nutrition

Slow Roasted Greek Leg of Lamb

carinakyriacos — Thu, 10 Nov 2022 04:13:31 +0000

A tender and juicy Slow Roasted Greek Leg of Lamb is the perfect easy Sunday dinner roast. Slowly braised for 3-4 hours in a Dutch oven filled with a lemony Mediterranean herb broth. Imagine a lamb roast so tender that it falls apart when picked up and so juicy you will need some pita bread to mop up all the sauce left on your plate. Only one dish is needed for this roast which makes for easier cleanup after dinner.

Here’s what you will need to make this wonderful Slow Roasted Greek Leg of Lamb.

2.5-3 lb Boneless Lamb Leg Roast

Greek Extra Virgin Olive Oil

2 Yellow Onions

2 Lemons

Dijon Mustard

2 cups of Beef Stock

2 sprigs of Fresh Rosemary

Dried Oregano

Dried Thyme

Paprika Powder

Onion Powder

2 Bay Leaves

8 Cloves of Garlic

1 cup of good quality dry Red Wine

Salt + Pepper

Start by cutting four cloves of garlic into slivers. Each clove of garlic should get you about 3-4 slivers. Next, make small incisions with the tip of a knife in the lamb leg that is large enough for a sliver of garlic to fit. Do as many cuts as you have slivers of garlic. This will infuse that rich roasted garlic flavor deep into the meat as it’s braised.

Grab a small bowl or added directly to a gallon-sized Ziploc bag, and add 2 tbsp Olive oil, 1 tbsp Dijon mustard, 2 tsp paprika, 1-1/2 tsp onion powder, 1-1/2 tsp dried thyme, 2 tsp oregano, and 1 tsp each of salt + pepper. Mix to create your marinade for the lamb.

Slather that herb mix all over the lamb massaging it into the meat and place in a large bowl covered in plastic food wrap or gallon-sized Ziploc bag. Marinate in the fridge for at least 3 hours, but it’s even better if you let it marinate overnight.

Honestly, it’s easiest if you use a Ziploc bag. Pour the mix over the lamb, and massage it into the meat through the bag. This way, you won’t have messy hands, which is always a plus, right?

You want to fully infuse those Mediterranean herbs into the meat for maximum flavor. In addition, the Dijon mustard helps to tenderize the meat and helps form a slight crust on the surface of the lamb that locks the flavors in place as it’s cooked.

Go ahead and preheat your oven to 350F. Make sure the rack is in the middle position of your oven.

In a large Dutch oven over medium-high heat, add the remaining 2 tbsp of olive oil. Once the oil begins to shimmer (if it begins to smoke, it’s too hot), add in the lamb and let sit for 3-4 minutes untouched. Turn and repeat on all sides to brown the surface forming a flavorful crispy crust.

I like to take the juices that pool on the bottom of the pan and inject them into the meat further to infuse those lovely Mediterranean flavors into the lamb meat. You don’t have to do this step, but if you want that heavenly straight-from-Greece lamb flavor, do it!

Once the meat has browned on all sides, squeeze the juice from the lemons halves and toss in the lemon rind to give it some zest as the lamb is slowly braised. Next, place your quartered onions under the lamb to raise it off the pan’s bottom. This helps prevent the meat from sticking to the bottom of the pan as it cooks.

Add bay leaves, sprigs of fresh rosemary, the remaining four cloves of garlic, beef stock, and dry red wine. Bring to a boil and then cover with the lid or tightly wrap in aluminum foil to seal in the steam as it cooks and put in the oven for 3.5-4 hours.

Don’t let it cook too long, as the liquid will eventually dry up, leaving you with a dried-out roast. Nobody wants that, so check on it after around 3 hours, and if it easily shreds like a tender salmon fillet, it’s done. If it’s not there yet, let it cook for another 30 minutes and check again.

Now that it’s done, carefully remove it and plate it. It will shred as you lift it, which is good! All that liquid on the bottom of the pan will have thickened and will be a gravy-like glaze to pour over the roast.

Discard the rest of the contents in the pan other than the liquid that is left over. Straining the liquid in a bowl works best, but you can spoon it over the meat if you don’t want to add extra dishes to clean up later.

Pair this masterpiece of a roast with some Greek Feta Roasted Potatoes and Lemon Thyme Asparagus. Don’t forget to add some Tzatziki (Greek Style Yogurt Sauce) and a couple of pieces of pita bread to tear for making bite-sized sandwiches as you devour this heavenly Slow Roasted Greek Leg of Lamb roast.

Storage your leftovers in a food-safe air-tight container in the fridge for up to 3-4 days. Reheat in the microwave or oven at 300F until warm throughout.

Slow Roasted Greek Leg of Lamb

Tender and juicy Slow Roasted Greek Leg of Lamb is the perfect easy Sunday dinner roast. Slowly braised for 3-4 hours in a Dutch oven filled with a lemony Mediterranean herb broth.

Course Main Course

Cuisine Mediterranean

Keyword Braised Lamb, dutch oven meals, easy, easy clean up, Greek Lamb, Lamb Roast, lemon oregano, Mediterranean, one pan, one pan dish, red wine, Slow-Roasted

Prep Time 5

Cook Time 3 50

Marinate 3

Servings servings

Calories 476kcal

Equipment

Dutch Oven or Deep Roasting Pan

Ingredients

2.5-3 lb Boneless Lamb Leg Roast
8 cloves of garlic
4 tbsp Greek Extra Virgin olive oil divided
2 tsp paprika powder
1½ tsp onion powder
1½ tsp dried thyme
2 tsp dried oregano
1 tbsp Dijon mustard
2 yellow onions quartered
2 medium-sized lemons halved
2 sprigs Fresh Rosemary
2 bay leaves
1 cup good quality dry red wine
2 cups beef stock

Instructions

Cut four cloves of garlic into slivers. Next, make small incisions with the tip of a knife in the lamb leg that is large enough for a sliver of garlic to fit. Do as many cuts as you have slivers of garlic.
Grab a small bowl (or add directly to a gallon-sized Ziploc bag for easy cleanup), and add 2 tbsp Olive oil, 1 tbsp Dijon mustard, 2 tsp paprika, 1-1/2 tsp onion powder, 1-1/2 tsp dried thyme, 2 tsp oregano, and 1 tsp each of salt + pepper. Mix to create your marinade to rub all over the lamb massaging it into the meat. Marinate fully coated lamb meat in the fridge for at least 3 hours, but overnight for maximum flavor.
Preheat your oven to 350F, making sure the rack is in the middle position of your oven.
In a large Dutch oven over medium-high heat, add the remaining 2 tbsp of olive oil. Once the oil begins to shimmer (if it begins to smoke, it's too hot), add in the lamb and let sit for 3-4 minutes untouched. Turn and repeat on all sides to brown the surface forming a flavorful crispy crust.
Add bay leaves, sprigs of fresh rosemary, the remaining four cloves of garlic, beef stock, and dry red wine. Bring to a boil and then cover with the lid or tightly wrap in aluminum foil.
Braise in the oven for 3.5-4 hours. Check after 3 hours to see if easily shred; if not, cook another 30 minutes and check again.
Once it's done, carefully remove it and plate it. Strain the remaining thickened sauce in the pan and pour over the lamb roast.

Notes

Storage your leftovers in a food-safe air-tight container in the fridge for up to 3-4 days. Reheat in the microwave or oven at 300F until warm throughout.

Nutrition

This post may contain affiliate links for products I use in my kitchen. Please read my disclosure policy.

Creamy Tomato Basil Soup

carinakyriacos — Tue, 23 Aug 2022 01:02:03 +0000

This post may contain affiliate links. Please read my disclosure policy.

Nothing is better than that first spoonful of a homemade rich and Creamy Tomato Basil Soup. It’s the kind of soup that takes you back to those cool crisp fall days. The smooth texture of the roasted tomatoes and the distinct savory sweetness from the basil all cozied up in the rich creamy Creme Fraiche to create that perfect soup you’ve been craving. Pair it with some crispy grilled cheese on the side, and you have that perfect dish to get all those Fall feels.

Here’s what you’re going to need for this Creamy Tomato Basil Soup.

• 28oz Can Crushed or Diced Fire Roasted Tomatoes (2) • Yellow Onion • Butter • Garlic • Tomato Paste • Fresh Basil • Crushed Red Pepper Flakes • Grated Romano Cheese • Creme Fraiche

Substitutions: Can’t find any Creme Fraiche (French style cream)? Don’t worry, you can substitute sour cream in place of the French creme. Same goes with the Romano which can easily be subbed out with grated Parmesan cheese.

In a soup pot or dutch oven over medium heat, add in 6 tbsp of butter and allow the butter to melt. Once it begins to bubble toss in the onions. Saute for about 6 minutes until they are golden brown.

Add in 5-6 crushed whole cloves of garlic, 1/2 tsp of crushed red pepper flakes, about 1/4 tsp each of salt + pepper, and 1 tbsp tomato paste. I just use the flat part of a knife and crush the clove of garlic to release the flavor before add it whole to a dish.

Scrape the paste along the bottom of the pan for about 2-3 minutes with a wooden spoon or wooden spatula until fragrant and has turned to a deep brick red color while allowing it to release its tomato magic.

Salty Tip: When you cook with tomato paste, you want to add it before any liquid ingredients. You want it to release its flavors as you cook it so the flavors can meld with the other ingredients in your dish. It will turn from that bright red to a deep brick red color.

Next, stir in (2) 28oz cans of either diced or crushed (even whole if you have them) of Fire-Roasted Tomatoes along with the juices in the can. Stir in 2 tbsp of grated Pecorino Romano cheese or Parmesan cheese if you prefer, 3 large fresh basil leaves, and bring to a boil.

Once it begins to boil, turn the heat down to low and simmer, stirring occasionally, for about 25-30 minutes to break down the tomatoes and allow the mixture to thicken.

Salty Tip: If the tomato mix is too acidic for your liking, you can neutralize it some with 1/2 tsp baking soda which helps to raise the pH level of the tomatoes. Just wait until after you add the baking soda to salt the soup as it will add some saltiness to the mix and you don’t want to over-salt it.

Once it’s simmered and has thickened some, allow it to cool for a couple of minutes. Using a blender or immersion blender puree the soup. Depending on what you use to blend the tomato soup mixture along with how large of a quantity you can blend at a time will vary on how long this process will take.

I love using my Vitamix blender for their large sized pitcher as well as the soup setting that perfectly purees soup in about 4 minutes. I know they are pricey (it took me years and multiple other blender brands that just couldn’t do the job as good as we wanted to convince my husband to upgrade to a Vitamix blender), but if you can get one DO IT! You won’t regret it I promise!

Once your soup is well blended and smooth, transfer it to a large serving bowl and drizzle 1/2 cup of creme fraiche (or sour cream if you prefer) over the top, and swirl it around to mix it in with the soup.

If you don’t want to dirty up a large dish and want to transfer it directly from the blender to the bowls that is fine. I get it, nobody wants to do extra dishes if they really don’t need to. You can just add 2 tbsp of the creme fraiche or sour cream to each bowl.

I like to top each bowl off with a little extra basil to garnish cause it just completes the look and smells so good as you eat the soup.

Storage: Store any leftovers in an airtight food container and reheat in the microwave until warm throughout or heat on stove over low heat until warm throughout.

Creamy Tomato Basil Soup

The smooth texture of the roasted tomatoes and the distinct savory sweetness from the basil all cozied up in the rich creamy Creme Fraiche to create that perfect soup you've been craving. Pair it with some crispy grilled cheese on the side, and you have that perfect dish to get all those Fall feels.

Course Soup

Keyword basil, creme fraiche, fire-roasted tomatoes, leftovers, make ahead meal, romano cheese, soup

Prep Time 5

Cook Time 40

Servings

Equipment

Soup Pot or Dutch Oven
Blender or Immersion Blender

Ingredients

6 tbsp butter
1 medium yellow onion chopped
5 or 6 whole cloves of garlic crushed
½ tsp crushed red pepper flakes
1 tbsp tomato paste
¼ tsp salt + pepper each, reduce if using baking soda to reduce acidity of tomatoes (see notes)
2 28oz cans Fire Roasted Diced or Crushed Tomatoes along with the juices
2 tbsp Pecorino Romano Grated; Can sub with grated Parmesan
3 Large Fresh Basil Leaves
1/2 cup creme fraiche or sub with sour cream

Instructions

In a soup pot or dutch oven over medium heat, add in the butter and allow the butter to melt. Once it begins to bubble toss in the onions. Saute for about 6 minutes until they are golden brown.
Add in the crushed whole cloves of garlic, crushed red pepper flakes, 1/4 tsp each of salt + pepper, and tomato paste. Scrape the paste along the bottom of the pan for about 2-3 minutes with a wooden spoon or wooden spatula until fragrant and tomato paste has turned to a deep brick red color.
Next, stir both cans of either diced or crushed (even whole if you have them) of Fire-Roasted Tomatoes along with the juices in the can. Stir in the grated Pecorino Romano cheese or Parmesan cheese if you prefer, fresh basil leaves, and bring to a boil.
Once it begins to boil, turn the heat down to low and simmer, occasionally stirring, for about 25-30 minutes to break down the tomatoes and allow the mixture to thicken.
Once it's simmered and has thickened some, allow it to cool for a couple of minutes. Using a blender or immersion blender puree the soup. Depending on what you use to blend the tomato soup mixture along with how large of a quantity you can blend at a time will vary on how long this process will take.
Once your soup is well blended and smooth, transfer it to a large serving bowl and drizzle 1/2 cup of creme fraiche (or sour cream if you prefer) over the top, and swirl it around to mix it in with the soup. Serve warm with some crispy bread or a grilled cheese sandwich.

Notes

Salty Tip:

When you cook with tomato paste, you want to add it before any liquid ingredients. You want it to release its flavors as you cook it so the flavors can meld with the other ingredients in your dish. It will turn from that bright red to a deep brick red color.
If the tomato mix is too acidic for your liking, you can neutralize it some with 1/2 tsp baking soda which helps to raise the pH level of the tomatoes. Just wait until after you add the baking soda to salt the soup as it will add some saltiness to the mix and you don't want to over-salt it.

Storage: Store any leftovers in an airtight food container and reheat in the microwave until warm throughout or heat on stove over low heat until warm throughout.

Breakfast Carbonara

carinakyriacos — Mon, 31 Jan 2022 00:10:17 +0000

This post may contain affiliate links. Please read my disclosure policy.

What is better than some pasta for breakfast? Breakfast Carbonara has all the morning basics: eggs, bacon, and cheese, so it’s perfect! Plus, you can work it off throughout the day, so don’t feel as bad eating those carbs.

Here’s what you’ll need.

Pancetta (Italian bacon) · Olive Oil · Spaghetti Noodles · Medium Yellow Onion · Dry White Wine · Butter · Romano Cheese · Eggs · Fresh Parsley + Basil

Let’s get started!

Bring a large pot of salted water to a boil for the pasta and cook to al dente. Reserve 1/4 cup of pasta water then drain the remaining water. Set pasta aside.

Meanwhile, in a large skillet, heat the olive oil over medium heat until it begins to shimmer.
Add the bacon and cook until golden brown and rendered for about 4-5 minutes. Using a slotted spoon, transfer to a bowl and reserve.

Add the onions to the pan with the rendered bacon fat and sauté until they turn translucent and begin to brown at the edges, 8 minutes.

Add in the white wine and allow to reduce over medium-low heat. About 6-7 minutes.
Add the reserved bacon and pasta water, and butter along with the drained spaghetti noodles. Toss to coat.

In a separate bowl whisk together the Parmesan, eggs salt, and freshly ground black pepper. Cook for about 2-3 minutes. Season with salt + pepper to taste.

Top with freshly grated romano, chopped parsley, and torn basil. Serve warm. Enjoy!

Want to try some other pasta dishes?

Breakfast Carbonara

Breakfast Carbonara has all the morning basics: eggs, bacon, and cheese, so it's perfect! Plus you can work off throughout the day so you won't feel as bad eating those carbs.

Print Recipe
Pin Recipe

Course: Breakfast

Cuisine: Italian

Keyword: 25 min, 25 min or less, breakfast, breakfast pasta, left overs, pancetta, parmesan cheese, pasta, quick

Servings:

Ingredients

1 tbsp extra virgin olive oil
8 oz pancetta or bacon – ⅓ inch diced
1 lb. spagetti noodles
½ onion (medium) finely chopped
½ cup dry white wine
2 tbsp butter
3 eggs
½ cup finely grated Romano Cheese plus more to top
¼ tsp black pepper + salt or to taste
1 tbsp fresh chopped parsley
2-3 leaves fresh basil torn

Instructions

Bring a large pot of salted water to a boil for the pasta and cook to al dente. Reserve 1/4 cup of pasta water then drain the remaining water. Set pasta aside.
Meanwhile, in a large skillet, heat the olive oil over medium heat until it begins to shimmer.
Add the bacon and cook until golden brown and rendered, about 4-5 minutes. Using a slotted spoon, transfer to a bowl and reserve. Add the onions to the pan with the rendered bacon fat and sauté until they turn translucent and begin to brown at the edges, 8 minutes.
Add in the white wine and allow to reduce over medium low heat. About 6-7 minutes.
Add the reserved bacon and pasta water, butter along with the drained spaghetti noodles. Toss to coat.
In a separate bowl whisk together the Parmesan, eggs salt, and freshly ground black pepper. Cook for about 2-3 minutes. Season with salt + pepper to taste.
Top with freshly grated romano, chopped parsley and torn basil. Serve warm. Enjoy!

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Mexican Birria Tacos with Consommé

carinakyriacos — Wed, 12 Oct 2022 19:10:59 +0000

Mexican Birria Tacos with Consommé are filled with flavorful Mexican stewed of lamb and beef simmered together with chile peppers served in a thick broth to give it a rich, velvety taste.

Consommé is the intensely-flavored liquid, similar to a stew in which the lamb and beef meats are slow-cooked. Making it rich and savory in the process. It’s made of beef stock, softened dried chiles (Ancho, Chiles de Arbol, and Guajillo), Chipotle Chiles in Adobo sauce, apple cider vinegar, spices, onion, tomatoes, and garlic that are blended to create a smooth and velvety sauce.

Here’s what you will need.

• 3 lbs Beef Chuck Roast

• 1 lb Lamb Neck or Shank (Bone-In)

• 2 Dried Ancho Chiles

• 2 Dried Guajillo Chiles

• 2 Dried Chiles de Arbol

• Can of Chipotle Chiles in Adobo Sauce

• 2 tsp Ground Cumin

• 1 tsp Ground Ginger

• 1 tsp Mexican Oregano (or Regular Dried Oregano)

• 1 tbsp each Kosher Salt + Cracked Black Pepper

• 3 tbsp Beef Tallow (Or Olive Oil)

• 2 White Onions

• 6 Whole Cloves of Garlic

• 2 Bay Leaves

• 2 Cinnamon Sticks

• 16 oz Beef Stock

• 1 Tbsp Apple Cider Vinegar

• 14 oz can Fire-Roasted Diced Tomatoes

• 2 Tbsp Fresh Cilantro

• Street Taco Tortillas (Flour or Corn)

• Mexican Crema

• 1 Tbsp Cotija Cheese

Behind the Ingredients

Beef Chuck Roast: It’s the perfect meat for braising. Get a good cut with lots of fat marbled throughout.

Lamb Neck: I use Lamb Neck since it’s less expensive than Lamb Shank and tastes just as good when braised. Why spend more when you can save and get an underrated cut like the Lamb Neck?

Dried Ancho Chiles: These are the “The Holy Trinity” of Mexican Chili Peppers. The outer flesh has a sweet and rich raisin-like flavor and is very mild tasting allowing it to bring flavor without the heat to a dish.

Dried Guajillo Chiles: These are a bit spicier than Ancho Chiles but still very mild. They are sweet but more on the fruity sweet side with a hint of green tea taste.

Dried Chiles de Arbol: This is where the heat gets kicked up a bit. These chiles taste nutty and provide that subtle smokiness to the dish. If you like Birria on the spicier side, add more Chiles de Arbol.

Chipotle Chiles in Adobo Sauce: This is the key to that smokiness flavor in the Birria. Chipotle Chiles are just smoke-dried jalapenos that are preserved in adobo sauce. As a result, they have a very distinct smoky, spicy flavor with a hint of sweetness.

Mexican Oregano: This version of Oregano has a more lemon-citrus flavor, while Italian and Mediterranean Oregano has more of a minty flavor. If you can’t get Mexican Oregano, you can easily substitute regular Oregano in its place.

Start with rehydrating the dried peppers. Cut the stems off and remove the seeds to cut down on the heat they bring to the dish. If you want it spicier, leave the seeds in. Next, get a medium-sized bowl and pour 2 cups of boiling water over the peppers. Let them soak for 10-15 min.

Make sure your meat is fully dry, and there is no excess moisture on the surface. Cut the Chuck Roast into large 3-inch cubes. Mix the Cumin, Oregano, Ginger, Salt + Pepper and thoroughly coat the meat. Massage the spice mix into the meat and fat to ensure the spices penetrate the meat.

Cut one onion into quarters, and the other onion can be diced and soaked in cold water for 15 min to give them a milder onion taste. Using the flat part of the knife blade, crush the garlic, which allows it to release a mild flavor over a more extended period rather than minced, which gives a more immediate intense garlic flavor. Heat your dutch oven over medium heat, add 1 tbsp beef tallow or olive oil, and saute the onions and garlic until slightly browned (about 2-3 min).

Grab your food processor or blender and add the rehydrated peppers and the water they soaked in. Toss in the garlic, onions, and a can of Fire-Roasted tomatoes and blend until smooth.

Add in the remaining 2 tbsp beef tallow or olive oil and brown the meat on all sides for 3-4 min. DO NOT MOVE THE MEAT ONCE YOU PLACE IT IN THE PAN UNTIL AFTER 3 MIN. If it lifts off the pan easily then it’s good. Leave it alone if it sticks a bit, and let it cook another minute to form that browned, crispy crust.

Add in the blended pepper mix along with the cinnamon sticks and bay leaves. Mix to coat the meat entirely, then pour in the apple cider vinegar and beef broth. Bring to a boil and reduce heat to low, and cover with the lid or aluminum foil to seal in the moist heat, allowing it to braise for 3-4 hours.

Once it’s cooked, remove the meat with a slotted spoon and shred it. It’s so tender and shreds easily; I just use tongs to break up the meat, so it’s not too shredded. Pour some of the liquid over it to coat the shredded meat in the juices from the consommé.

Assemble The Tacos

Heat a cast iron skillet over low-medium heat. Add 1 tbsp oil or butter to the skillet and dip your tortillas in the consommé before you fry them on the pan. This gives the tortillas that crispy orange color that is just so flavorful.

Add your shredded Birria meat and top with Mexican crema, cilantro, soaked diced onions, Cotija cheese, and some habanero hot taco sauce.

Grab a small dipping bowl and pour in some of the consommé (juices left in the pan after removing the meat) to dip the taco in as you eat.

Think of it as sort of the Mexican version of Au Jus sauce that you would dip your sandwich into, but instead of a sandwich you dip your taco.

Got it? Okay. (I’m not the best with analogies, so bear with me here.)

Want to use some of the meat in another dish so you don’t have any leftovers? Add it to some cheese dip for a tasty new way to dip your chips.

Have some leftover Birria?

Store any leftovers in an air-tight food-safe container and store them in the fridge for up to 3 days. Reheat it in the microwave until warm.

SAVE THE CONSOMMÉ! Use it like you would beef stock in any dish you want to add some delicious flavor to elevate the dish. Store it in a freezer-safe container and freeze it for up to 3-4 months.

These leftovers are PERFECT for making quesadillas for lunch the next day!

Mexican Birria Tacos with Consommé

Mexican Birria Tacos with Consommé are filled with flavorful Mexican stewed lamb and beef simmered together with chile peppers served in a thick broth to give it a rich, velvety taste.

Course Main Course

Cuisine Mexican

Keyword adobo sauce, ancho chile, beef roast, chiles de arbol, chipotle chile, dutch oven meals, guajillo chile, lamb, mexican crema, slow cooked, stew, street tacos, use leftovers

Prep Time 15

Cook Time 4 25

Servings 4-6 people

Equipment

Dutch Oven or Large Roasting Pan
Food Processor or Blender

Ingredients

3 lbs Beef Chuck Roast cut into large 3 inch chunks
1 lb Lamb Neck Bone-In, or Lamb Shank with bone
2 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Dried Mexican Oregano or Oregano
1 tbsp Kosher Salt
1 tbsp Cracked Black Pepper
2 Dried Ancho Chiles Large, seeds removed
2 Dried Guajillo Chiles seeds removed
2 Dried Chiles de Arbol
1 can Chipotle Chile in Adobo Sauce
3 tbsp Beef Tallow or Extra Virgin Olive Oil, divided
2 White Onion one cut into 4 wedges and one diced
6 Garlic Cloves crushed
2 sticks Cinnamon or 1 tsp ground cinnamon
2 Bay Leaves
16 oz Beef Stock
1 tbsp Apple Cider Vinegar
14 oz Canned Fire-Roasted Tomatoes Diced or Crushed
2 tbsp Cilantro roughly chopped, for topping
8-12 Street Tacos tortillas
Mexican Crema for topping
1 tbsp Cotija Cheese for topping

Instructions

Cut the stems off the dried peppers and remove the seeds to cut down on the heat they bring to the dish. If you want it spicier, leave the seeds in. Place in a medium-sized heat proof bowl.
Pour 2 cups of boiling water over the peppers. Let them soak for 10-15 min.
Make sure your meat is fully dry and there is no excess moisture on the surface. Cut the Chuck Roast into large 3-inch cubes.
Mix the Cumin, Oregano, Ginger, Salt + Pepper and fully coat the meat. Massage the spice mix into the meat and fat to ensure the spices penetrate the meat.
Cut one onion into quarters and the other onion can be diced and soaked in cold water for 15 min to give them a milder onion taste. Using the flat part of the knife blade, crush the garlic. Heat your dutch oven over medium heat and add 1 tbsp beef tallow or olive oil and saute the onions and garlic until slightly browned (about 2-3 min).
In a food processor or blender, add the rehydrated peppers along with the water that they soaked in. Toss in the garlic and onions and a can of Fire-Roasted tomatoes and blend until smooth.
Add in the remaining 2 tbsp beef tallow or olive oil and brown the meat on all sides for 3-4 min. DO NOT MOVE THE MEAT ONCE YOU PLACE IT IN THE PAN UNTIL AFTER 3 MIN. If it lifts off the pan easily then it's good. If it sticks a bit then leave it alone and let it cook another minute to form that browned crispy crust.
Add in the blended pepper mix along with the cinnamon sticks and bay leaves. Mix to fully coat the meat and then pour in the apple cider vinegar and beef broth. Bring to a boil and reduce heat to low and cover with the lid or aluminum foil to seal in the moist heat allowing it to braise for 3-4 hours.
Once it's cooked remove the meat with a slotted spoon and shred it. Pour some of the liquid over it to coat the shredded meat in the juices from the consommé.
Heat a cast iron skillet over low-medium heat. Add 1 tbsp oil or butter to the skillet and dip your tortillas in the consommé before you fry them on the pan.
Add your shredded Birria meat and top with Mexican crema, cilantro, soaked diced onions, Cotija cheese, and some habanero hot taco sauce.
Grab a small dipping bowl and pour in some of the consommé (juices left in the pan after removing the meat) to dip the taco in as you eat.

Notes

Store any leftovers in an air-tight food-safe container and store in the fridge for up to 3 days. Reheat it in the microwave until warm.

SAVE THE CONSOMMÉ! Use it like you would beef stock in any dish you want to add some delicious flavor to. Store it in a freezer-safe container and freeze it for up to 3-4 months.

These leftovers are PERFECT for making quesadillas for lunch the next day!

Maple Pecan Candied Sweet Potatoes

carinakyriacos — Thu, 17 Nov 2022 07:06:20 +0000

What holiday feast doesn’t have some variation of sweet potatoes? Well, these Maple Pecan Candied Sweet Potatoes will be your new holiday staple that everyone will ask you to make each year.

** No shame, but during my recipe testing to get these little sweet golden cubes my version of perfect, I would eat the ENTIRE dish all to myself. I just couldn’t share it. It was just too good and I couldn’t stop myself.

So if you don’t judge, I won’t judge either if you eat the whole dish yourself too.

SWEET POTATOES | Diced into 1-inch cubes. Make sure you pick sweet potatoes that are deep orange or red in skin color, as they are sweeter and have a creamier texture as they cook.

BROWN SUGAR | I use dark brown sugar for a deeper caramel flavor, but you can use light brown sugar if you want a milder flavor.

MAPLE SYRUP | Use real maple syrup for that complex maple flavor with hints of caramel and vanilla that elevate those sweet flavors in the dish.

MELTED BUTTER | Use good-quality butter for a deep rich buttery flavor.

GROUND CINNAMON + NUTMEG | The well-known staple spices in just about every fall dish. Seriously, what sweet fall dish does not have these spices in it?

GROUND CARDAMOM | Introducing the complex aromas of this eucalyptus, mint-tasting spice that brings this dish to life. It pairs perfectly with the peppery yet subtle citrusy flavors of ginger.

VANILLA BEAN PASTE | It has a stronger flavor, but you can use vanilla extract instead of vanilla bean paste.

GROUND GINGER | peppery yet subtle citrusy flavors are the perfect addition to balance out the sweetness in the dish.

CRUSHED PECANS | Crushed pecans sprinkled on top for an added crunch to liven up the textures in this dish.

Preheat your oven to 400F.

Mix all the ingredients in a large mixing bowl until fully combined, and the sweet potatoes are evenly coated.

Dump them in a casserole dish and cook in the preheated oven for 30-35 minutes or until the sweet potatoes are tender and easily pierced with a fork.

Pair it with some Oven-Roasted Green Beans with Almonds.

Maple Pecan Candied Sweet Potatoes

These Maple Pecan Candied Sweet Potatoes will be your new holiday staple that everyone will ask you to make each year.

Course Side Dish

Cuisine American

Keyword maple syrup, pecan, side dish, Sides, sweet potatoes

Prep Time 3

Cook Time 35

Servings

Calories 418kcal

Ingredients

3 sweet potatoes peeled, cut into 1 inch pieces
¼ cup butter melted
½ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
½ tsp vanilla bean paste
2 tbsp maple syrup
½ cup dark brown sugar
¼ tsp salt
2 tbsp crushed pecans

Instructions

Preheat oven to 400F.
In a large bowl, mix all the ingredients together except for the sweet potato cubes.
Now, Toss in the sweet potatoes and mix to fully coat them.
Transfer to a medium-sized casserole dish. Cook for 30-35 minutes.

Nutrition

Mango Strawberry Salsa

carinakyriacos — Sat, 02 Jul 2022 01:48:36 +0000

Looking for the perfect summertime salsa? This Mango Strawberry Salsa is packed with lots of tasty tropical flavors that make it so refreshing to snack on. It’s SO easy to make and is ready in under 15 minutes! It pairs so well with some Cinnamon Churro Strips or your favorite tortilla chips.

When I first brought it up to my husband that it was a mango and strawberry salsa he was very hesitant, but once he tried it he got hooked! It’s basically my new favorite snack while watching our favorite shows. It just screams summer and you can’t go wrong with that!

It’s perfect as a topping on tacos for a refreshing twist compare to regular salsa. Use it as a dip at your next gathering and it will be the most talked about dish on the table.

Mango Strawberry Salsa

Looking for the perfect summertime salsa? This Mango Strawberry Salsa is packed with lots of tasty tropical flavors that make it so refreshing to snack on. It's SO easy to make and is ready in under 15 minutes!

Course Appetizer

Keyword 15 min, 15 min or less, appetizer, chip dip, cilantro lime, crowd pleasing, easy, easy appetizers, fingerfood, mango, quick, salsa, snack, strawberry, Under 15 min

Prep Time 5

Chill Time 15

Servings

Ingredients

1 mango diced
1 cup strawberries diced
1 small jalapeno diced
¼ cup red onion finely diced
½ lime juiced
1 tbsp honey
¼ tsp sea salt
2 tbsp fresh cilantro chopped

Instructions

Mix all ingredients in a large bowl and refrigerate for at least 15 minutes before serving for a more refreshing taste.

Tangy Classic Sloppy Joe

carinakyriacos — Wed, 25 Jan 2023 05:17:39 +0000

A Tangy Classic Sloppy Joe is a classic American sandwich that’s perfect for a quick and easy dinner, a fun lunch, or party food. This sandwich is made with ground meat, onions, and a tangy tomato sauce, all served on a soft bun. It’s a messy, but delicious, meal that everyone will love.

This blog post will give you the recipe for the Tangy Classic Sloppy Joe, as well as some variations and tips for making it even better. Whether you’re a busy parent, a college student, or just someone who loves a good sandwich, this post has something for you.

So, let’s dive in and learn how to make the perfect Tangy Classic Sloppy Joe!

To make this Tangy Classic Sloppy Joe, you’ll need:

1 lb ground beef or pork
1 small yellow onion, diced
1/2 cup ketchup
8 oz tomato sauce
1-1/2 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp sriracha seasoning
1 tbsp hot chile honey
1 tsp molasses
1 garlic clove, minced
1/2 tsp orange zest
pinch of ground cloves
Salt and pepper, to taste
4 hamburger buns

Instructions:

1. In a large skillet over medium heat, add 1 tbsp oil. Add the onion and cook for 3-4 minutes.

2. Add the ground beef, breaking it apart using a wooden spatula, and cook for another 4-5 min.

3. Stir in the ketchup, tomato sauce, Worcestershire sauce, Dijon mustard, sriracha seasoning, hot chile honey, molasses, minced garlic, orange zest, and a pinch of ground cloves. Season with salt and pepper to taste.

4. Reduce the heat to low and simmer the mixture for 10-15 minutes, or until the sauce has thickened.

5. Serve the Sloppy Joe mixture on the hamburger buns, and enjoy!

Variations:

• you could try using ground turkey or chicken instead of beef or pork
• you could try adding vegetables like bell peppers or mushrooms
• you could try using different sauces like barbecue sauce or chili sauce
• you could try making it spicy by adding hot sauce or cayenne pepper

Tips:

• Serve the Sloppy Joe on a toasted bun for a little extra crunch
• Serve it with a side of coleslaw or potato salad for a well-rounded meal
• You can also make a large batch of the meat mixture and freeze it for later use.

Tangy Classic Sloppy Joe

A Sloppy Joe is a classic American sandwich that's the perfect messy, but delicious, meal that everyone will love.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 25

Servings

Ingredients

1 lb ground beef or pork
1 yellow onion, diced
½ cup ketchup
8 oz tomato sauce
1½ tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp sriracha seasoning
1 tbsp hot chile honey
1 tsp molasses
1 tsp minced garlic
½ tsp orange zest
pinch of ground cloves
Salt and pepper, to taste
4 hamburger buns

Instructions

In a large skillet over medium heat, add 1 tbsp oil. Add the onion and cook for 3-4 minutes.
Add the ground beef, breaking it apart using a wooden spatula, and cook for another 4-5 min.
Stir in the ketchup, tomato sauce, Worcestershire sauce, Dijon mustard, sriracha seasoning, hot chile honey, molasses, minced garlic, orange zest, and a pinch of ground cloves. Season with salt and pepper to taste.
Reduce the heat to low and simmer the mixture for 10-15 minutes, or until the sauce has thickened.
Serve the Sloppy Joe mixture on the hamburger buns, and enjoy!

Best Authentic Mexican Rice

carinakyriacos — Mon, 04 Jul 2022 13:10:40 +0000

This post may contain affiliate links. Please read my disclosure policy.

Looking for some Easy Authentic Mexican Rice that goes so well with those yummy looking chipotle shrimp tacos you wanted to make? Well, look no further!

This recipe promises to give you that perfect authentic-tasting Mexican rice every single time. So no more mushy rice that just isn’t the same as the tasty fluffy rice you would get at the restaurants.

It’s time to skip that Mexican restaurant down the road and have a little fiesta in your kitchen.

You can do this, I got your back with this recipe!

Here’s what you’ll need.

14oz Fire Roasted Tomatoes · 2 Jalapenos · 1 Lime · 1 White Onion · 2 cloves of Garlic (minced) · 2 cups Parboiled White Rice · 2 cups Chicken Bouillon (Broth) · 1 tbsp Tomato Paste · 1/3 cup Canola Oil · 1-1/2 tsp salt · 1/4 cup Cilantro

Preheat your oven to 350F and make sure the rack is in the middle position.

Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.

If you are using parboiled white rice there is no need to rinse the rice. Can’t get any parboiled rice? No worries, just make sure to rinse the rice in a fine-mesh strainer under cold water until it runs clear to wash away all the starches and prevent sticking. Let drain for a couple of minutes to remove as much excess liquid as possible. **DO NOT MISS THIS STEP IF USING NON-PARBOILED RICE**

Now, let’s seed + finely dice the jalapenos while we let the rice drain. Set aside.

Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it’s time to add in the rest and fry the rinsed rise until it’s lightly golden and translucent (about 5-7 minutes).

Bump up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).

Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.

Once it’s done, let it sit undisturbed for 10 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.

Storage: This rice tastes great the next day, and freezes well for a quick side dish when you need it. Just allow to fully cool in the fridge and then transfer to a freezer-safe food container or Ziploc bag for up to 2 months. Thaw and reheat in a microwave-safe container for 2-3 minutes stirring halfway until heated throughout.

It pairs so well with these other dishes.

Cuisine Mexican

Keyword easy, mexican, rice, taco tuesday

Cook Time 40

Resting Time 10

Servings

Ingredients

2 cups parboiled white rice
14 oz fire roasted tomatoes either diced or crushed will work
1 white onion diced
2 jalapenos diced small
2 cloves garlic minced
2 cups chicken bouillon or chicken broth
1 tbsp tomato paste
1/3 cup canola oil
1½ tsp salt
1 lime halved
¼ cup fresh cilantro chopped

Instructions

Preheat your oven to 350F and make sure the rack is in the middle position.
Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.
Seed and finely dice the jalapenos. Set aside.
Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it's time to add in the rest and fry the rinsed rise until it's lightly golden and translucent (about 5-7 minutes).
Turn up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).
Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.
Once it's done, let it sit undisturbed for 15 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.

carinakyriacos – The Salty Nerve

Low Country Boil (sheet pan style)

Living in the South near the coast, you learn to appreciate a good low country boil with all the fresh shrimp and crab that is so readily available.

From the fresh shrimp to the buttery cajun flavors, this Low Country Boil (sheet pan style) is finger-lickin’ good!

Low Country Boil (Sheet Pan Style)

Ingredients

Instructions

Nutrition

Cajun Baked Mac n Cheese

Cajun Baked Mac n Cheese

Ingredients

Instructions

Nutrition

Slow Roasted Greek Leg of Lamb

Slow Roasted Greek Leg of Lamb

Equipment

Ingredients

Instructions

Notes

Nutrition

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Equipment

Ingredients

Instructions

Notes

Breakfast Carbonara

Breakfast Carbonara

Ingredients

Instructions

Mexican Birria Tacos with Consommé

Mexican Birria Tacos with Consommé

Equipment

Ingredients

Instructions

Notes

Maple Pecan Candied Sweet Potatoes

Maple Pecan Candied Sweet Potatoes

Ingredients

Instructions

Nutrition

Mango Strawberry Salsa

Mango Strawberry Salsa

Ingredients

Instructions

Tangy Classic Sloppy Joe

Tangy Classic Sloppy Joe

Ingredients

Instructions

Best Authentic Mexican Rice

Smoky Adobo Chicken

Easy Chipotle Shrimp Tacos

Best Authentic Mexican Rice

Best Authentic Mexican Rice

Ingredients

Instructions

Notes