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Vegan Queso
Appetizer Mexican

Vegan Queso

4.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
  2. 2 Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

By Brooke Mulford

Quick Baby Back Ribs
Dinner American

Quick Baby Back Ribs

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Prepare an outdoor grill for indirect heat with a pile of charcoal on one side and nothing under the food. Once it is going, spread soaked mesquite woodchips on top of charcoal embers.
  2. 2 Remove membrane from ribs. Combine salt, pepper, paprika, chile powder, and thyme in a small bowl; rub into ribs. Cut the slab of ribs in half.
  3. 3 Place ribs over indirect heat; close the lid. Cook for 20 minutes, then brush ribs with barbeque sauce. Cover and continue cooking for 30 more minutes.

By Mike Swieton

Slow Cooker Pork Tenderloin
Dinner American

Slow Cooker Pork Tenderloin

4.7

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place pork tenderloin into a slow cooker.
  2. 2 Stir tomatoes, onion, garlic, water, oregano, brown sugar, and ancho chile powder together in a bowl. Pour mixture over pork tenderloin.
  3. 3 Cover and cook on Low for 6 hours.
  4. 4 Remove tenderloin from the slow cooker. Slice or chop; serve topped with some tomato sauce from slow cooker.

By Carrie C

Oven-Baked Baby Back Ribs
Dinner American

Oven-Baked Baby Back Ribs

4.7

Prep
15 min
Cook
170 min
Total
200 min

Instructions

  1. 1 Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
  3. 3 Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
  4. 4 With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
  5. 5 Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  6. 6 Increase oven temperature to 350 degrees F (175 degrees C).
  7. 7 Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
  8. 8 Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  9. 9 Cut rack into individual rib segments and serve with more barbeque sauce.

By John Mitzewich

Grilled Chicken Thighs with Mango-Ancho Sauce
Dinner American

Grilled Chicken Thighs with Mango-Ancho Sauce

4.2

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
  2. 2 Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
  3. 3 Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

By France Cevallos

Homemade Nacho Cheese Sauce
Pantry American

Homemade Nacho Cheese Sauce

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
  2. 2 Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
  3. 3 Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

By John Mitzewich

Spicy Flat Iron Steak Rub
Dinner American

Spicy Flat Iron Steak Rub

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
  2. 2 Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.

By Michelle Berger

Smoked Paprika Chicken Thighs
Dinner American

Smoked Paprika Chicken Thighs

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
  2. 2 In a large resealable storage bag, combine paprika, garlic, ancho chile powder, salt, turmeric, and black pepper; add olive oil and apple cider vinegar and mix together. Place chicken thighs into the bag, reseal, and massage seasoning mix into chicken. Marinate, refrigerated, for at least 15 minutes.
  3. 3 Place the chicken in the prepared baking dish and drizzle with melted butter.
  4. 4 Bake in the preheated oven until the chicken is no longer pink inside and the skin is crispy, about 40 minutes, brushing occasionally with the pan drippings. An instant-read thermometer inserted into the thick part of a thigh should read at least 165 degrees F (74 degrees C). For extra crispy skin, place under the broiler for 1 to 2 minutes. Garnish with parsley.

By France Cevallos

Lee's Chislic
Dinner American

Lee's Chislic

4.2

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
  2. 2 Heat the oil in a large skillet over medium-high heat until shimmering.
  3. 3 Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

By Lee Kruger

Halibut Fish Tacos
Dinner American

Halibut Fish Tacos

4.8

Prep
20 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
  3. 3 Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

By kmacs22

Chef John's Braised Lamb Shanks
Dinner American

Chef John's Braised Lamb Shanks

4.3

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
  2. 2 Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.
  3. 3 Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
  4. 4 Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.
  5. 5 Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.
  6. 6 Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.

By John Mitzewich

Autumn Sweet Potato Shepherd's Pie
Dinner American

Autumn Sweet Potato Shepherd's Pie

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
  3. 3 Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

By Angela Sackett Superhotmama

Low-Carb Zucchini Enchiladas
Dinner American

Low-Carb Zucchini Enchiladas

4.0

Prep
35 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
  3. 3 Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
  4. 4 Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
  5. 5 Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

By Angela Sackett Superhotmama

King Ranch Chicken Casserole
Dinner American

King Ranch Chicken Casserole

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a large skillet over high heat. Add onion and bell peppers; cook until warmed through, about 2 minutes. Transfer to a large bowl.
  3. 3 Stir mushroom and chicken condensed soups, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder into onion mixture until sauce well combined.
  4. 4 Spread a few tablespoons sauce into a 9x13-inch baking dish; layer with ½ each chicken, sauce, Cheddar cheese, and tortillas.
  5. 5 Spread the remaining chicken over tortillas; spread all but ½ cup remaining sauce over chicken. Top with ½ remaining Cheddar and remaining tortillas. Spread remaining ½ cup sauce over top; sprinkle with remaining ½ Cheddar.
  6. 6 Bake casserole in the preheated oven until bubbling, about 40 minutes.
  7. 7 Turn on the broiler; broil until the top is golden, 2 to 3 minutes more.
  8. 8 Serve hot and enjoy!

By John Mitzewich

Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw
Dinner American

Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw

3.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
  2. 2 Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
  3. 3 Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
  4. 4 Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
  5. 5 Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
  6. 6 Spoon the cooked tilapia onto each tortilla and top with the slaw.

By Kristy

Beef, Bean, and Beer Chili
Dinner American

Beef, Bean, and Beer Chili

4.7

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes.
  2. 2 Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
  3. 3 Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
  4. 4 Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.
  5. 5 Serve and enjoy!

By John Mitzewich

Amazing Hawaiian Chicken Chili
Dinner American

Amazing Hawaiian Chicken Chili

4.1

Prep
20 min
Cook
115 min
Total
135 min

Instructions

  1. 1 Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
  2. 2 Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
  3. 3 Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
  4. 4 Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
  5. 5 Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

By Jessica and Antonia

Pressure Cooker Beef Chili
Dinner American

Pressure Cooker Beef Chili

4.6

Prep
20 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
  2. 2 Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
  3. 3 Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
  4. 4 Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

By John Mitzewich

White Bean Chicken Breast Chili
Dinner American

White Bean Chicken Breast Chili

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
  2. 2 Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. 3 Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
  4. 4 Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

By John Mitzewich

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
Breakfast American

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup

4.3

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
  2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
  3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
  5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
  6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
  7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

Crispy Cauliflower Tacos
Dinner American

Crispy Cauliflower Tacos

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Make cauliflower: Toss cauliflower with olive oil, chili powders, cumin, garlic powder, oregano, salt, and pepper on a rimmed baking sheet until evenly coated.
  3. 3 Bake in the preheated oven until cauliflower is tender, 30 to 35 minutes.
  4. 4 Meanwhile, make caper pico: Toss together tomatoes, onion, capers, cilantro, lime juice, salt, and pepper in a medium bowl until well combined. Place in the fridge to let flavors blend until ready to serve.
  5. 5 Meanwhile, make aioli: Stir together mayonnaise, garlic, lemon juice, and pepper in a small bowl until well combined. Place in the fridge to let flavors blend until ready to serve.
  6. 6 Heat about 1 inch oil in a small pan over medium heat until hot but not smoking. Pat shallots dry with a paper towel, then lower into hot oil; fry until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
  7. 7 Remove oil from the pan and wipe dry. Toast tortillas by heating in the pan over medium heat for 30 seconds per side.
  8. 8 Spoon aioli onto tortillas. Add roasted cauliflower, caper pico, and fried shallots. Top with Parmesan cheese.

By Laura Leavitt

Chicken Fried Steak with Gravy
Dinner American

Chicken Fried Steak with Gravy

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
  2. 2 Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
  3. 3 Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
  4. 4 Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
  5. 5 When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  7. 7 Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
  8. 8 Serve hot steaks with gravy.

By Brian Genest

Texas Smoked Barbecue Meatloaf
Dinner American

Texas Smoked Barbecue Meatloaf

3.5

Prep
60 min
Cook
360 min
Total
420 min

Instructions

  1. 1 Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
  2. 2 Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
  3. 3 Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
  4. 4 Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
  5. 5 Place meatloaf in the hot smoker.
  6. 6 Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
  7. 7 Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
  8. 8 Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
  9. 9 Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.

By RealGrubbin

Spanish Farro
Dinner

Spanish Farro

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.
  3. 3 Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.
  4. 4 Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

By John Mitzewich

Keto Pulled Pork for the Slow Cooker
Dinner

Keto Pulled Pork for the Slow Cooker

Prep
5 min
Cook
430 min
Total
435 min

Instructions

  1. 1 Combine smoked paprika, onion powder, salt, garlic powder, chile powder, and black pepper in a small bowl. Rub spice mixture all over the surface of the pork shoulder.
  2. 2 Place seasoned pork in a slow cooker. Add broth and liquid smoke.
  3. 3 Cover and cook on Low until pork is cooked through, 7 to 8 hours. Remove pork from slow cooker and shred.
  4. 4 Pour liquid from the slow cooker in a 2-quart saucepan, add barbecue sauce, and bring to a boil, stirring constantly, over medium-high heat. Cook until liquid has reduced to about 1/2 cup, 7 to 8 minutes. Pour over shredded pork and mix to combine.

By Bibi

Fresh Spinach Madeline
Side Dish

Fresh Spinach Madeline

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
  4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
  5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet