Recipes – The Salty Nerve

Smoky Bison Chili

carinakyriacos — Mon, 19 Sep 2022 01:58:06 +0000

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Smoky Bison Chili is the ultimate winter warmer!! Give yourself a break from the cold and make some today! It’s the perfect hearty meal that is packed with protein and the perfect amount of smoky flavor thanks to the Adobo chipotle peppers.

Here’s what you’ll need.

• Lean Ground Beef

• Ground Bison

• 2 yellow onions

• 1 red bell pepper

• 2 jalapeños

• tomato paste

• tomato sauce

• Fire-Roasted Diced Tomatoes

• 2 Chipotle peppers in Adobo Sauce

• Green Chiles

• Chili Powder

• Cumin

• Beef Stock

• Salt + Pepper

• Olive Oil

So, you noticed there are no beans in this chili. This is a simple and flavorful Texas-style chili recipe. There are no beans in this recipe so if you’re looking for an authentic Texas chili experience this is it.

Add in 1 Tbsp olive oil to a dutch oven or large pot over medium heat.
Cook the ground beef and bison until brown, then remove and set aside.
Add in your onions and cook for 2-3 minutes. Then add in the tomato paste and cook another 2-3 minutes until onions are soft and tomato paste has darkened some.
Next, mix in your red bell pepper, jalapeños and allow to cook for another 1-2 minutes.
Add the tomato paste, green chiles, and Adobo Chipotle peppers and stir to combine.
Toss in both cans of Fire-Roasted diced tomatoes, Chili Powder, Cumin Powder, and salt + pepper to taste.
Add back in the cooked ground meat and stir to fully combine and then pour in the beef stock.
Bring to a boil and then cover and reduce heat to medium-low and simmer for 2-3 hours stirring occasionally.

Top it up! Add in some sour cream, green onions, shredded cheese, crushed tortilla chips, or whatever else you enjoy in your chili.

Looking for a quick and delicious way to eat chili? Why not scoop it onto a tortilla, like you would with nacho cheese?

A long time ago my husband had me try eating it by scooping it onto a tortilla, and I will never eat chili the same way again! You might have seen this before, and now you’ll never think about it the same.

Come in for all the flavor and none of the mess.

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

Smoky Bison Chili

Smoky Bison Chili is the ultimate winter warmer. Give yourself a break from the cold and make some today! It's the perfect hearty meal that is packed with protein and the perfect amount of smoky flavor thanks to the Adobo chipotle peppers.

Course Main Course, stew

Keyword adobo sauce, beanless, chili, chipotle chile, ground beef, ground bison, one pot, stew

Servings

Equipment

Dutch Oven

Ingredients

1.25 Lb lean ground beef
1.25 lbs ground bison
1 Tbsp olive oil
2 yellow onions diced
2 Tbsp tomato paste
1 red bell pepper diced
2 jalapenos seeds removed and diced
4 oz green chiles
2 chipotle pepper + 1 tsp adobo sauce diced
8 Oz tomato sauce
1 tbsp chili powder
1 Tbsp cumin
2 14 oz cans fire-roasted diced tomatoes
32 oz beef stock
1/2 Tsp each salt + pepper

Instructions

Add in 1 Tbsp olive oil to a dutch oven or large pot over medium heat.
Cook the ground beef and bison until brown, then remove and set aside.
Add in your onions and cook for 2-3 minutes. Then add in the tomato paste and cook another 2-3 minutes until onions are soft and tomato paste has darkened some.
Next, mix in your red bell pepper, jalapeños and allow to cook for another 1-2 minutes.
Add the tomato paste, green chiles, and Adobo Chipotle peppers and stir to combine.
Toss in both cans of Fire-Roasted diced tomatoes, Chili Powder, Cumin Powder, and salt + pepper to taste.
Add back in the cooked ground meat and stir to fully combine and then pour in the beef stock.
Bring to a boil and then cover and reduce heat to medium-low and simmer for 2-3 hours stirring occasionally.
Add in your toppings such as sour cream, green onions, crushed tortilla chips, cheese of choice, etc.

Notes

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

Breakfast Carbonara

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

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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.

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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!

Black Garlic Mushroom Pasta with Chicken

carinakyriacos — Mon, 03 Oct 2022 17:51:28 +0000

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If you’re looking for a dish bursting with flavor and texture, then this simple yet sophisticated recipe of Black Garlic Mushroom Pasta with Chicken will satisfy your cravings! This hearty pasta dish is packed with umami flavor thanks to black garlic and lots of mushrooms. Skip the chicken and it’s vegetarian friendly!

This dish is ready in under 25 minutes! Try these other quick dishes as well for Quick + Easy weeknight meals like this Lemon Chicken Piccata dish.

Grab your ingredients. Let’s get started!

Chicken Thighs (optional)

Baby Bella Mushrooms

Black Garlic

Roasted Garlic Bouillon Base

Chicken (or Veggie) Stock

Heavy Cream

Pecorino Romano Cheese

Small Shell Pasta

Dried Oregano

Dried Thyme

Garlic Powder (for the chicken)

Fresh Parsley

Salt + Pepper

Black Garlic – The star in this recipe. It’s got that sweet yet tangy flavor with just a subtle hint of balsamic vinegar and almost tastes like soy sauce. I know it sounds a little weird, but trust me you will love it.

BONUS: These little sweet things are packed full of more antioxidants than regular garlic and contain much more amazing health benefits which make it all the better.

Chicken Thighs – Chicken thighs are my go-to as they are much more flavorful than chicken breast. If you want to use chicken breast, just make sure to adjust the cooking times to ensure they are fully cooked.

Roasted Garlic Bouillon Base – This brings that umami flavor of roasted garlic to bring this dish to the next level. This should definitely become a staple in your kitchen. It’s so versatile and can be used in any pasta dish, on garlic bread, and more.

Small Shell Pasta – This is my favorite pasta to use in one-pot dishes. Who needs to do more dishes if they don’t need to, right? Just add your base stock and throw these cute little sea shell noodles in and let them soak up all that excess liquid making it that much more flavorful.

Pecorino Romano – It has a very similar taste profile to Parmesan, but the main difference is where it’s sourced from. Sheep’s Milk! It does have a more robust flavor compared to Parmesan and I love using it in all my dishes. If you prefer Parmesan you can substitute it and it will taste just as good!

Baby Bella Mushrooms – You can slice them or do a simple rustic cut (my Fav). I use a butter knife against my thumb to just cut them into little chunks as I toss them in the pan.

WANT IT VEGETARIAN-FRIENDLY? Skip the chicken step and swap the chicken stock for some veggie stock.

I like to cut the chicken thighs in half to get more out of them. However, you don’t have to cut them if you want to leave them as a whole piece. Season them on both sides with 1 tsp garlic powder and 1/2 tsp Salt + Pepper. In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the chicken for 3-4 minutes and then flip and cook for another 3-4 minutes. Set aside and keep warm while you cook the rest of the dish.

Turn the heat down to Medium and add 1 tbsp olive oil then toss in the mushrooms. Add 1 tsp of the roasted garlic base and 1 grated clove of black garlic then saute for about 4-5 minutes until the mushrooms are soft and slightly browned.

Add in your chicken stock and scrape up all the brown bits on the bottom of the pan. This adds that extra level of flavor to the dish. Toss in 1 tsp thyme and 1 tsp oregano and season with Salt + Pepper to taste.

Add 1 cup of heavy cream and 2 cups of the small shell pasta. Cover and cook for about 8-10 minutes over low heat.

Once done add in the Pecorino Romano (or Parmesan if preferred) and mix it up. Add back in the chicken and top with chopped fresh parsley and more romano cheese. Serve warm and enjoy!

Storage: This Black Garlic Mushroom Pasta with Chicken stores perfectly if you have leftovers or you want to use it as a make-ahead meal prep for lunches. Just cook as instructed and store in air-tight food-safe containers for 3-4 days in the fridge. Reheat in the microwave until warm throughout.

Black Garlic Mushroom Chicken Pasta

This hearty pasta dish is packed with umami flavor thanks to black garlic and lots of mushrooms. Skip the chicken and its vegetarian friendly!

Course Main Course

Keyword 25 min, black garlic, easy, garlic, make ahead meal, mushrooms, one pot, pasta, quick dinner, quick lunch, vegetarian option

Prep Time 2

Cook Time 24

Servings people

Ingredients

Chicken

4-6 Boneless Skinless Chicken Thighs
½ tsp Salt + Pepper
1 tsp garlic powder

Pasta

2 tbsp olive oil
8 oz Baby Bella Mushrooms rustic cut
1 tsp Roasted Garlic Base
1 whole Black Garlic finely grated
1 cup Chicken Stock Swap with Vegetable Stock to make it vegetarian friendly
1 tsp Dried Thyme
1 tsp Dried Oregano
1 cup Heavy Cream
2 cups Small Shell Pasta Noodles
1/4 tsp salt + pepper or more to taste
2 tbsp Pecorino Romano Cheese grated, plus more to garnish
1 tbsp Fresh Parsley plus more to garnish

Instructions

Season them on both sides of the chicken thighs with 1 tsp garlic powder and 1/2 tsp Salt + Pepper.
In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the chicken for 3-4 minutes and them flip and cook for another 3-4 minutes. Set aside and keep warm.
Turn the heat down to Medium and add 1 tbsp olive oil then toss in the mushrooms. Add in 1 tsp of the roasted garlic base and 1 grated clove of black garlic then saute for about 4-5 minutes until the mushrooms are soft and slightly browned.
Add in your chicken stock and scrape up all the brown bits on the bottom of the pan. This adds that extra level of flavor to the dish. Toss in 1 tsp thyme and 1 tsp oregano and season with Salt + Pepper to taste.
Add 1 cup of heavy cream and 2 cups of the small shell pasta. Cover and cook for about 8-10 minutes over low heat.
Once done add in the Pecorino Romano (or Parmesan if preferred) and mix it up. Add back in the chicken and top with chopped fresh parsley and more romano cheese. Serve warm and enjoy!

Notes

Storage: Store in air-tight food-safe containers for 3-4 days in the fridge. Reheat in the microwave until warm throughout.

Ginger Garlic Salmon

carinakyriacos — Tue, 16 Aug 2022 17:44:06 +0000

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

You won’t be able to resist the bright zesty flavors of this incredibly juicy Ginger Garlic Salmon. It’s super Quick + Easy to make and ready in under 15 minutes! You will definitely need to make extra as you won’t be able to eat just one fillet. It’s my GO-TO dish for weeknights when I’m too busy to spend tons of time in the kitchen cooking after my boys get home from school.

Grab your ingredients and let’s begin!

■ Salmon Fillets – Wild Caught is best, but I get it’s hard to get sometimes and Farm-Raised Salmon fillets work just fine in this dish.

■ Olive Oil – I always use good quality extra virgin olive oil for the flavors and aromas it brings rather than just that plain oily taste like low quality olive oil has.

■ Ginger Paste – I love using Ginger Paste that is ready to go so it saves my hands. You can use fresh ginger, but I found the paste works just as good in my opinion.

■ Dark Brown Sugar – Using dark brown sugar has a higher molasses content than light brown sugar and brings a richer flavor to the sauce. You can always substitute this for light brown sugar, but granulated sugar (the white sugar) just won’t cut it in this recipe.

■ Fresh Thyme + Parsley – Using fresh herbs is key for this recipe. The short time cooking the salmon fillets allows the herbs to release their natural oils and flavors.

■ Garlic – Fresh garlic is always best, but I get that sometimes it’s just easier to use the already minced garlic in that lovely little jar.

■ Lemon Zest– You will need the zest of the lemon. It cuts down on the acidity level while still providing that lovely citrusy taste. If you prefer to use lemon juice then use 2 tbsp of juice for each 1 tsp of lemon zest.

■ Dijon Mustard – My hands-down all-time favorite is Maille Dijon Mustard. It has that perfect Dijon taste you want and works perfectly in all of my dishes.

■ Soy Sauce – Use regular (light) soy sauce or even low sodium soy sauce to cut down on the sodium level. You can also use a dark soy sauce (it’s more viscus compared to regular (light) soy sauce) if you want a slightly sweeter deeper flavor and thicker sauce

■ Salt + Pepper – Need I say more on the importance of adding salt and pepper to a dish? If you must know, the salt is used to enhance the flavors os the dish while the pepper adds a little extra flavor that brings more depth to the flavors of the dish.

*** Salty Tip: For any dish that takes longer than 10-15 minutes to cook, I always try to add the fresh herbs near the end, so the flavor doesn’t break down too much. If it’s going to be cooking for a while that’s when I break out the dried herbs as they need more time to infuse the flavor into the dish.

If you have a whole salmon fillet, trim and then cut the salmon into 2.5 – 3 inch portion fillets. You can save the rest for another recipe or cook it all at once. When I make this dish I use the WHOLE fillet (minus the trimmed portions) since I always eat more than just 1 fillets cause it’s just THAT good!

** I save my trimmed pieces and cook them with nothing on it and feed to my pets for those amazing omega-3s to help with their immune system and give them that ultra shiny coat! Don’t have a pet, save those trimmings for a dish that you want that salmon flavor, but without a whole fillet. I will make a post about those recipe ideas in the future.

Making the marinade!

Grab a large shallow dish or even a gallon Ziploc bag and add in 4-5 tbsp olive oil, 2 packed tbsp brown sugar, 2-1/2 tsp ginger paste, 1-1/2 tsp lemon zest, 3 tbsp each of chopped fresh parsley and thyme, 2-1/2 tsp (or 1 tbsp if you’re a garlic lover like me) minced garlic, 1 tbsp Dijon mustard, and 3 tbsp soy sauce. Mix together and pour half the marinade over the salmon fillets to coat them fully. Chill for 30 minutes, but up to 1-hour max.

Use all the remaining marinade for this sauce. Salt and pepper to taste. Microwave in a microwave-safe container for 30 sec to warm the sauce or in a small pot over low heat while you cook the salmon. It will give the sauce that extra thickness you want when you spoon it over the salmon.

In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet – there will be a line where it’s still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.

Once your salmon is fully cooked, transfer to a plate and spoon warmed sauce over each fillet, and top with some fresh parsley for garnish. These Ginger Garlic Salmon fillets pair perfectly with some Coconut Rice (from the Hawaiian Style Coconut Fried Rice recipe).

Let me know what you pair your Ginger Garlic Salmon with below in the comments!

• STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.

Ginger Garlic Salmon

You won't be able to resist the bright zesty flavors of this incredibly juicy Ginger Garlic Salmon. It's super Quick + Easy to make and ready in under 15 minutes!

Course Main Course

Cuisine Seafood

Keyword 15 min, 15 min or less, brown sugar, dijon mustard, dinner, easy, garlic, ginger, lemon, olive oil, parsley, quick, quick dinner, quick lunch, salmon, soy sauce, thyme, Under 15 min

Prep Time 5

Cook Time 15

Chill + Marinade 30

Total Time 50

Servings

Equipment

1 Cast Iron Skillet or large saute pan

Ingredients

4-6 Salmon fillets deboned + skin removed; 2.5-3 inch wide
2 tbsp olive oil for cooking

For the Marinade + Sauce

5 tbsp olive oil
2 tbsp dark brown sugar tightly packed
1 tbsp Dijon mustard
2 ½ tsp ginger paste
1½ tsp lemon zest or 2½ tbsp lemon juice
3 tbsp fresh parsley chopped + more to garnish
4 tsp fresh thyme
2½ tsp garlic minced
3 tbsp soy sauce
pinch salt + pepper Plus more to taste when cooking

Instructions

Trim and cut the salmon into 2.5 - 3 inch portion fillets
For the marinade: In a large shallow dish or gallon ziploc bag, add 4-5 tbsp olive oil, brown sugar, ginger paste, lemon zest, chopped fresh parsley and thyme, minced garlic, dijon mustard, and soy sauce. Mix to combine.
Pour half the marinade over the salmon fillets to fully coat them. Chill for 30 minutes, but up to 1 hour max. Save the rest of the marinade for your sauce later.
For the sauce: In a small pot warm the sauce over low heat for 10-15 minutes or Microwave in a microwave-safe container for 30 sec to warm the sauce.
In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet - there will be a line where it's still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.
When the fillets are cooked through, transfer to a plate and spoon on the warmed sauce over each salmon fillet then garnish with some fresh parsley.

Notes

STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.

Smoky Adobo Chicken

carinakyriacos — Sun, 13 Feb 2022 17:48:26 +0000

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

Ultimate crispy shredded chicken tossed in a smokey, spicy Adobo sauce. This Smoky Adobo Chicken recipe takes only 5 min to prep + 35 min to cook. It works great in so many Mexican-based dishes.

Use this shredded Adobo chicken for tacos, enchiladas, burritos, quesadillas, sliders, or over Mexican rice.

Here is what you will need to make this smoky, spicy shredded Abobo chicken.

Chicken Breast – You can also use chicken thighs, but boneless skinless chicken breast works best.
Chipotle Peppers in Adobo Sauce – This is the star of the recipe. You can half this to turn down the heat some.
Crushed Fire Roasted Tomatoes – I’m a HUGE fan of fire-roasted tomatoes. They provide a sweet yet smoky flavor that really compliments the flavors in this dish.
Diced Green Chilis – These add that perfect amount of peppery flavor with a little zing to them.
Oregano + Cumin + Onion – These spices pair so well together to help elevate the flavors up.
Sugar – This helps to balance out the flavors and cut down on the heat. You can adjust this to your taste and spicy heat level.
Cilantro – It brings a refreshing citrusy touch to the smoky spicy Adobo flavors of this dish.

Get a large pot and throw all the ingredients for the Adobo sauce. Mix to fully combine.

Add in the chicken and bring it all to a boil. Once it reaches a boil, lower the temp to medium-low and simmer covered for 20-25 min or until it easily shreds with a fork.

Once it’s cooked, take out the chicken and reserve the sauce left in the pot. In a large mixing bowl, shred the Adobo chicken with a fork and set it aside.

Take that reserved sauce from the pot and puree it in a food processor. Salt and pepper to taste.

In a large skillet over high heat, add 1 tbsp of oil and fry half the shredded chicken. Fry until golden brown and crispy on the edges (about 2-3 min) then flip over and fry the other side for another min. Set aside and repeat with the remaining shredded chicken.

Add in the sauce and chopped cilantro and toss the chicken to fully coat.

TO STORE: This makes lots and it keeps well. It keeps for up to 3-4 days in the refrigerator. Freeze – Store leftover chicken in a freezer-safe air-tight container or vacuum-sealed bag for up to 3 months. Reheat – Thaw in the fridge and warm the chicken in the microwave for 2-3 min or over low heat on the stove until heated throughout.

This shredded chicken works great in Spicy Chicken Adobo Tacos or Chicken Adobo Quesadillas.

Chicken Adobo Quesadillas (Smoky + Spicy)

Spicy Chicken Adobo Tacos

Smoky Chicken Adobo

Shredded crispy chicken tossed in a smokey, spicy Adobo sauce that's loaded with flavor. It is only 5 minutes to prep, and it works great in various Mexican-based dishes.

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Prep Time: 5

Cook Time: 35

Total Time: 40

Course: Main Course, Recipes

Cuisine: Mexican

Keyword: 35 min, 35 min or less, adobo chicken, chicken tacos, easy, left overs, mexican style chicken, multi dish, multiple uses, quick, shredded chicken, smoky, spicy, taco tuesday

Servings: servings

Calories: 300kcal

Ingredients

1½ lb boneless skinless chicken breast

Adobo Sauce

7 oz Chipotle Peppers in Adobo Sauce (half if you want it less spicy)
14 oz Muir Glen crushed fire roasted tomatoes
4 oz diced green chiles
2 garlic cloves minced
1 tsp dried oregano
1 tsp cumin powder
1 tsp onion powder
2 tsp sugar (3 tsp if you want it less spicy)
¾ tsp kosher salt
½ tsp black pepper
1 tbsp fresh cilantro chopped

Instructions

Place chicken and adobo sauce ingredients in a large saucepan and bring to a boil. Once it reaches a boil, reduce heat to medium-low and simmer covered for 20-30 minutes, turning chicken occasionally, until chicken is fully cooked and can be easily shredded with a fork.
Remove chicken and shred and set aside. Keep the remaining sauce from the pan.
Add lime juice and 1 tbsp olive oil to the sauce. Using a blender or food processor, puree the sauce leftover from the pan. Add salt and pepper to taste. You should have about 2 cups of sauce.
Heat 1 tbsp oil in a large skillet over high heat. Add 1/2 the shredded chicken and fry until dark golden brown on one side (about 2-3 min), flip and cook the other side for 1 min, then remove. Use another 1 tbsp oil to fry the next batch of shredded chicken.
Toss browned chicken in the sauce and sprinkle the top with cilantro.

Notes

Use this shredded Adobo chicken for tacos, enchiladas, burritos, quesadillas, sliders, or over Mexican rice. The possibilities are endless!

TO STORE: This makes lots and it keeps well. It keeps for up to 3-4 days in the refrigerator. Freeze – Store leftover chicken in a freezer-safe air-tight container or vacuum-sealed bag for up to 3 months. Reheat – Thaw in the fridge and warm the chicken in the microwave for 2-3 min or over low heat on the stove until heated throughout.

Nutrition

Calories: 300kcal

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

Juicy Smoked Cajun Turkey

carinakyriacos — Thu, 17 Nov 2022 07:18:30 +0000

This Juicy Smoked Cajun Turkey with that bold Cajun flavor that is sure to impress everyone at the table. It’s easy to make and doesn’t take up valuable oven space that is needed for all your other side dishes.

What you’ll need for making this Juicy Smoked Cajun Turkey.

WHOLE TURKEY | Frozen or fresh whole turkey works for this. If you get a frozen turkey, make sure to fully thaw it over 2-3 days depending on the size of your bird. Before adding your seasonings, make sure to dry of any excess moisture on the skin before spraying with cooking spray to help bind the spices to the skin.

CAJUN RUB SEASONING | A bold blend of smoked paprika, chili powder, garlic powder, onion powder, dried thyme, rubbed sage, celery salt, and salt + black pepper.

CAJUN COMPOUND BUTTER | An easy to make Cajun flavor infused butter that is versatile to use it on so many other dishes other than a whole turkey. It consists of 2 sticks of softened

COOKING SPRAY | I use cooking spray since it’s easier to use, but you can brush the skin down with a light coat of olive oil to help bind the seasonings if you do not want to use cooking spray.

WOOD/ELECTRIC SMOKER | I use an electric smoker, cause let’s be honest, I’m not too savvy with grills or smokers. So, an electric smoker is perfect for me. It runs like an oven, you just set the temp and it maintains it for you.

MEAT INJECTOR | I love my OXO meat injector as it’s easy to use and clean afterwards. The syringe needles come in two different gage sizes, and I used the larger gage for this recipe.

Spatchcock the turkey, which basically means you will remove the back bone and press down on the breast of the turkey so it’s flat. This helps with faster and more even cooking, which makes it even better for you when you have a million other things going on in the kitchen at once.

Start with preheating your Smoker to 250F.

Spray the whole top of the turkey with cooking spray. In a small bowl, mix the Cajun Rub Seasoning ingredients and cover the entire top of the turkey with the rub seasoning and massage it into the skin.

Take 3/4 of the Cajun compound butter and slice into 1/2-inch slices. Gently use your hand to separate the skin from the meat of the breast and thighs on the turkey. Place several slices under the skin throughout the breast and thigh areas.

In a microwave-safe bowl, melt the remaining butter. Then using a meat injector, inject the melted butter directly into a few areas along the breast, thighs, and drumstick meat.

Place your seasoned turkey on the rack in your preheated smoker along with a large aluminum tray pan underneath the rack to catch the drippings from the turkey to use in dressings or gravy.

Typically for an 8.5lb turkey like I used, it takes about 4 hours to fully cook. This time will vary some depending on the size of your turkey. You want the internal temp to be 165F in the thickest part of the breast meat.

I used my beloved Meater+ Smart Meat Thermometer to keep track of the internal temperature of the turkey to make sure it was not going to overcook. It gave me a little sense of peace during the rush of cooking all day knowing I didn’t have to keep checking on the turkey and it alerted me when to take it out of the smoker to rest.

Once your turkey is done, cover with aluminum foil and let it rest for 20-25 minutes.

Serve with your favorite sides, like:

Cajun Baked Mac n Cheese

Oven-Roasted Green Beans with Almonds

Brown Butter Garlic Mashed Potatoes

Maple Pecan Candied Sweet Potatoes

Sweet Pecan Stuffing

And, of course, some Carrot Cake with Vanilla Cream Frosting for dessert!

Juicy Smoked Cajun Turkey

Course Main Course

Cuisine American

Keyword cajun, compound butter, Holiday Feast, Smoked, smoked paprika, Smoker, Turkey

Prep Time 15

Cook Time 4

Servings servings

Calories 902kcal

Equipment

Electric or Wood Burning Smoker

Ingredients

8-10 lb Whole Turkey thawed and innards removed
Cooking Spray to bind spices to skin

Cajun Rub Seasoning

2 tbsp salt
1 tbsp black pepper
1 tbsp smoked paprika
2 tsp chili powder
1½ tsp garlic powder
1½ tsp onion powder
1 tsp dried thyme
½ tsp celery salt
½ tsp rubbed sage

Cajun Compound Butter*

1 cup butter 2 sticks softened
1 tbsp smoked paprika
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 tsp white pepper
1 tsp dried oregano
1 tsp cayenne pepper more or less to your desired spice level
½ tsp dried thyme

Instructions

Cajun Compound Butter

Mix all the ingredients together in a mixing bowl.
Get a large piece of plastic food wrap. Form a log with the butter mix on the wrap and twist up the ends to secure the log shape.
Stick in the fridge for 2-3 hours or overnight until firm.

Cajun Seasoning

Mix all the ingredients in a small bowl. Set aside to season the whole turkey.

Smoked Turkey

Preheat your smoker to 250F.
Spray the spatchcocked turkey with cooking spray to bind the spices to the skin. Sprinkle on the Cajun rub seasoning and massage into the skin to fully coat the top.
Slice 3/4 of the cajun compound butter into 1/2-inch thick slices. Gently pull the skin away from the meat of the breast and thighs of the turkey. Place the slices of butter in various areas along the breast and thigh meat.
In a microwave-safe bowl, melt the remaining butter. Then using a meat injector, inject the melted butter directly into a few areas along the breast, thighs, and drumstick meat.
Place the seasoned turkey in your preheated smoker and place a drip pan under the meat to collect the drippings for a dressing or gravy.
Let cook until the internal temp in the thickest part of the breast meat reads 165F. Usually, it should take 4 hours for an 8-8.5 lb turkey, but this time varies depending on the size of your bird.

Notes

*Cajun Compound Butter - Stores for up to 2 weeks in the fridge in an air-tight sealed container.

Nutrition

Carrot Cake with Vanilla Cream Frosting

carinakyriacos — Fri, 11 Nov 2022 15:39:15 +0000

A rich, decadent, moist Carrot Cake with Vanilla Cream Frosting with a hint of fall spices and flavors that enliven your mouth every time you take a bite. You’ll want to devour the entire cake in one sitting.

I’ve been perfecting this divine fall cake for years now and possibly gaining a few pounds in the process. This cake has always been a rave at gatherings, and even my picky eater boys get exhilarated when I make this delectable cake, and they smell the heavenly aromas throughout our home.

Gather these ingredients and a food scale. I measure out ALL my baking ingredients to ensure each ingredient in the recipe is consistent every time I bake it. It’s not as forgiving as cooking is when you do too little or too much of an ingredient.

No room for errors here with this recipe! It’s practically Fool-Proof!

3-4 Carrots (150 g finely grated)

2 Large Eggs

Dark Brown Sugar (100 g)

Cake Flour (125 g)

Cane or Granulated Sugar (100 g)

Ground Nutmeg (1/4 tsp)

Ground Cinnamon (1 tsp)

Ground Cardamom (1/2 tsp)

Vanilla Bean Paste or Vanilla Extract (1/2 tsp)

Raisins (35 g)

Canola or Vegetable Oil (150 ml or 2/3 Cup)

Whole Pecans (50 g chopped)

Salt (1/4 tsp)

Baking Soda (1 tsp)

(Frosting Ingredients below)

Whisk your dry ingredients together in a large mixing bowl. The dry mix consists of cake flour, baking soda, cinnamon, cardamom, nutmeg, and salt.

Mix the cane sugar, dark brown sugar, vanilla bean paste, and oil in a separate bowl. Add one egg at a time, whisking until well combined each time.

Using a fine grater, grate the carrots until you have 150 g. If you find any large pieces, discard them. You don’t want to take that first bite of this fluffy, moist cake only to bite down on a thick carrot chunk.

Funny fact, my husband is allergic to carrots. No, Seriously! I didn’t even know it was a thing until I met him. But he can tolerate eating them if they are fully cooked, so he loves it when I make this cake, and he gets to enjoy their earthy sweet flavors outside of just as a side dish.

Add half the flour mix to your wet ingredients and gently mix until slightly combined. Pour the remaining flour and gently fold the mixture until just combined.

Toss the shredded carrots, chopped pecans, and raisins, and give it a few more folds to mix it all. The key is not to overmix, so it keeps it light and fluffy once baked.

Use two 6-inch cake pans sprayed with nonstick spray lined with a parchment cake liner (or cut a piece of parchment to the shape of the bottom of the pan). Fill the pans 1/2 to 2/3 full, depending on how deep your cake pans are. I used a 2-inch deep cake pan for these.

Bake at 350F for 20-25 minutes until lightly browned and a toothpick inserted in the center comes out clean.

Let the baked cakes cool on a wire rack while you work on the frosting. If you are in a rush, you can stick them in the fridge to speed up the process.

For the Vanilla Cream Frosting, grab the ingredients below, and let’s begin.

Cream Cheese (8 oz or 225 g at room temp)

Powdered Sugar (150 g)

Heavy Whipping Cream (1-2 tbsp)

Vanilla Bean Paste (1 tsp)

Pecans (2 tbsp coarsely chopped)

Cream the softened cream cheese on low for 2-3 minutes using a hand mixer. Using a sieve or fine mesh strainer, sift the powdered sugar as you add it to the bowl of cream cheese. Using a sieve helps break up any clumps of powdered sugar when you mix it, but you can use a hand whisk to separate the clumps in a small bowl before adding it to your cream cheese if you don’t have a sieve to use.

Add the vanilla bean paste and whisk for 3-4 minutes on medium speed. Next, add 1 tbsp of heavy whipping cream and whisk for 2-3 minutes, then check the consistency. If it’s still too thick, add another tbsp to slightly thin the frosting out.

Spread the frosting over your cooled cake layers and then stack them on top of one another. Next, sprinkle the coarsely chopped pecans on top. Then grab a fork and dig into that first slice of autumn flavor heaven.

Carrot Cake with Vanilla Cream Frosting

A rich, decadent, moist Carrot Cake with Vanilla Cream Frosting with a hint of fall spices and flavors that enliven your mouth every time you take a bite. You'll want to devour the entire cake in one sitting.

Course Dessert

Cuisine American

Keyword autumn spice, cake, cake flour, cardamom, carrots, cinnamon, cream cheese, fall cake, mini cake, nutmeg, pecan, raisins, small cake, vanilla bean paste, vanilla cream frosting

Servings servings

Ingredients

125 g cake flour
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
100 g cane sugar or granulated sugar
100 g dark brown sugar or swap with light brown sugar
1 tsp vanilla bean paste
150 ml canola oil or other vegetable oil
2 large eggs
150 g finely grated carrots
50 g whole pecans chopped
35 g raisins

Frosting

8 oz cream cheese at room temperature
150 g powdered sugar
1 tsp vanilla bean paste
1-2 tbsp heavy whipping cream
2 tbsp whole pecans coarsely chopped

Instructions

Preheat your oven to 350F.
Whisk your dry ingredients together in a large mixing bowl. The dry mix consists of cake flour, baking soda, cinnamon, cardamom, nutmeg, and salt.
Mix the cane sugar, dark brown sugar, vanilla bean paste, and oil in a separate bowl. Add one egg at a time, whisking until well combined each time.
Using a fine grater, grate the carrots until you have 150 g. Discard any large chunks of carrot you may find.
Add half of the flour mix to your bowl of wet ingredients and gently mix until slightly combined. Pour the remaining flour and gently fold the mix until just combined so you don't overmix.
Toss in the shredded carrots, chopped pecans, and raisins, and give it a few more folds to mix it all together.
Use two 6-inch cake pans sprayed with nonstick spray lined with a parchment cake liner (or cut a piece of parchment to the shape of the bottom of the pan). Fill the pans 1/2 to 2/3 full, depending on how deep your cake pans are.
Bake at 350F for 20-25 minutes until lightly browned and a toothpick inserted in the center comes out clean.
Let the baked cakes cool on a wire rack while you work on the frosting. If you are in a rush, you can stick them in the fridge to speed up the process.

Vanilla Cream Frosting

Cream the softened cream cheese on low for 2-3 minutes using a hand mixer. Using a sieve or fine mesh strainer, sift the powdered sugar as you add it to the bowl of cream cheese.
Next, add 1 tbsp of heavy whipping cream and whisk for 2-3 minutes, then check the consistency. If it’s still too thick, add another tbsp to slightly thin the frosting out.
Spread the frosting over your cooled cake layers and then stack the cake layers on top of one another. Next, sprinkle the coarsely chopped pecans on top.

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

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!

Street Corn Salsa

carinakyriacos — Thu, 22 Sep 2022 15:24:58 +0000

Hold onto your seat because this Street Corn Salsa is about to have you wanting to put it on everything. Perfect for any Mexican-style dish like these spicy chicken adobo quesadillas or have it out at your next party. This savory mix is so easy to make and tastes like festival season from the moment it touches your taste buds.

What you will need.

Yellow corn · Mayonnaise · Jalapeno · Lime · Garlic · Green Onions · Olive Oil · Smoked Paprika · Fresh Cilantro · Cotija Cheese

Yellow Corn: Fresh corn is always best, BUT canned Crispy Sweet Yellow Corn works perfectly if fresh corn is not in season. Just brown it in a pan like you would a whole corn cob before tossing it in the bowl so you have that charred taste.

Cotija Cheese: If you can’t find it, you can substitute grated Parmesan or Romano in place of the Cotija cheese.

Smoked Paprika: This is a MUST for that hint of smoky flavor. If you are wanting more of a smoky chipotle flavor, you can add 1/2 tsp of the adobo sauce the chipotle peppers come in and use it to replace the smoked paprika.

Start with brushing the corn with olive oil. Heat up a cast iron skillet over medium heat and sear the corn on all sides for about 2-3 minutes per side. If you are using canned corn, toss the corn in olive oil before placing it on the pan.

You want the corn to have a slightly golden brown color, but not burnt. Using a serrated or sharp knife, cut the kernels off the cob and place them in a large bowl.

Add in the remaining ingredients and mix them together to incorporate them all together. Then chill in the fridge for 15-20 minutes for the best flavor or you can eat it right then and there. Once it’s chilled serve with your favorite tortilla chips.

WARNING: Try to save some before you put it out as this will go FAST!

This Street Corn Salsa is a major crowd pleaser and won’t last long so make sure you get a few bites in before it’s all gone. I usually keep some set aside in a food container hidden in the fridge so I can snack on some later since I NEVER have leftovers when I make it.

Go ahead, get creative and add in your favorite ingredients like avocados, red onions, diced bell peppers, cucumbers, or even tomatoes. There are so many variations you can do with this to spice it up to your liking. Try it out and then play with it to find that perfect blend of flavors you like.

It’s the perfect pair with some Easy Chipotle Shrimp tacos or Chicken Adobo Quesadillas, and so many other Mexican-based dishes. Need a quick snack to put out at the food table for your party? This Street Corn Salsa has your back and will be the hit of the party. You’ll get asked on more than one occasion for the recipe. Just send them this way for the recipe!

Store Leftovers: Trust me, you won’t have many leftovers unless you stash some away before putting them out. Store in an airtight container and refrigerate for up to 2-3 days. No heating is required. Just enjoy it cold.

Make Ahead? This is the perfect salsa to make ahead. Just make it as instructed and store it in an air-tight food container until you need it the next day. Need to make it for a large crowd? Double up the recipe and you’ll have plenty to go around.

Street Corn Salsa

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Keyword 25 min, 25 min or less, appetizer, chip dip, corn, corn salsa, easy, quick, side dish, Sides, snack, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings (2 cups salsa)

Calories 114kcal

Ingredients

2-3 cobs corn shucked
2 tsp olive oil extra virgin
1 tbsp mayonaise
1 clove garlic minced
1 tsp lime zest
1 tbsp fresh lime juice ½ whole lime
1 tbsp scallion chopped
1 tbsp crumbled Cotija cheese or Parmesan cheese
1 tsp fresh cilantro finely chopped
½ tsp smoked paprika or chili powder
1 jalapeno diced
¼ tsp kosher salt

Instructions

Brush the shucked corn cobs with 1 tsp olive oil.
Using a cast iron skillet (or grill) cook the corn for about 2-3 min on each side until kernels start to turn golden brown and are tender.
Once cooked, cut kernels off the cob and set aside to cool.
In a large mixing bowl, mix the remaining ingredients.
Toss the corn kernels into the bowl and toss to fully coat.
Serve at room temp with tortilla chips or use to top any mexican based dish.

Notes

Go ahead, get creative and add in your favorite ingredients like avocados, bell peppers, cucumbers, or tomatoes.

Store: Put leftovers in an airtight container and refrigerate for up to 2-3 days.

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.