Type what you have

Ingredients

• ✓ cherry tomato
• egg
• red pepper flakes
• feta cheese
• basil
• olive oil
• sea salt

Instructions

1. 1 Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.
2. 2 Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
3. 3 Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• olive oil
• chorizo
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
2. 2 Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add eggs to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ cherry tomato
• cooking spray
• egg white
• salt
• black pepper
• spinach
• feta cheese

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray.
2. 2 Whisk egg whites, salt, and black pepper together in a bowl; pour into the skillet and swirl until eggs cover entire bottom of skillet. Cook for 1 to 2 minutes.
3. 3 Arrange tomatoes, spinach, and feta cheese in center of eggs. Cook until edges of eggs begin to curl up, 2 to 3 minutes more. Loosen omelet from skillet using a spatula and fold in half; continue cooking until cheese melted, 2 to 3 minutes.

By patnodes

Ingredients

• ✓ cherry tomato
• beef sirloin steak
• potato
• salt
• black pepper
• onion
• egg
• italian seasoning

Instructions

1. 1 Heat a cast iron skillet over medium heat; add steak and cook 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak to a plate and reserve the drippings in the skillet.
2. 2 Add potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes are just tender, about 8 to 12 minutes.
3. 3 Add onion and cook until lightly browned and the potatoes are cooked through, about 3 to 5 minutes.
4. 4 Slice steak into pieces and return to the skillet, reduce heat to low. Make 4 shallow wells in the potato mixture and crack an egg into each one. Scatter the tomatoes throughout the skillet and cover; cook until the egg whites are set but the yolks are still runny, about 6 to 12 minutes.
5. 5 Season eggs with salt, pepper, and Italian Seasoning; serve.

By Eggland's Best

Ingredients

• ✓ cherry tomato
• cooking spray
• egg
• heavy cream
• spinach
• feta cheese
• red onion
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

By Yoly

Ingredients

• ✓ cherry tomato
• cooking spray
• butter
• onion
• mushroom
• spinach
• heavy cream
• egg
• salt
• black pepper
• nutmeg
• gouda cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
2. 2 Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
3. 3 Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
4. 4 Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle remaining Gouda cheese on top.
5. 5 Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

By Fioa

Ingredients

• ✓ cherry tomato
• egg
• milk
• salt
• black pepper
• olive oil
• onion
• garlic
• baby bella mushroom
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Beat eggs, milk, and a pinch of salt together in a bowl.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
3. 3 Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

By MIDWESTCINCY

Ingredients

• ✓ cherry tomato
• cooking spray
• ghee
• mushroom
• spinach
• green onion
• salt
• black pepper
• egg
• cheddar cheese
• parsley
• parmesan cheese
• italian seasoning

Instructions

1. 1 Spray a slow cooker generously with cooking spray.
2. 2 Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
3. 3 Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
4. 4 Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.

By KNOEL1414

Ingredients

• ✓ cherry tomato
• salami
• artichoke heart
• mushroom
• egg
• milk
• green onion
• garlic
• basil
• onion powder
• salt
• black pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
3. 3 Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
4. 4 Bake until eggs are set and cheese is melted, about 20 minutes.

By Shagen McBride

Ingredients

• ✓ cherry tomato
• olive oil
• asparagus
• red bell pepper
• spinach
• garlic
• oregano
• basil
• salt
• butter
• egg
• milk
• feta cheese
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
2. 2 Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
3. 3 Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

By Valerie Brunmeier

Ingredients

• ✓ cherry tomato
• avocado
• lemon
• yogurt
• olive oil
• garlic powder
• onion powder
• cumin
• water
• salt
• black pepper
• bacon
• egg
• mixed greens
• cucumber

Instructions

1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Ingredients

• ✓ cherry tomato
• ground beef
• taco seasoning mix
• water
• onion
• green leaf lettuce
• cheddar cheese
• monterey jack cheese
• black olive
• salsa
• jalapeno pepper
• sour cream
• corn chip

Instructions

1. 1 Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
2. 2 Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

By Amy Tapscott Harvel

Ingredients

• ✓ cherry tomato
• olive oil
• ground beef
• taco seasoning
• romaine lettuce
• avocado
• green onion
• salsa
• sour cream
• cilantro

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
2. 2 Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.

By Fioa

Ingredients

• ✓ cherry tomato
• apricot
• shallot
• green bell pepper
• red bell pepper
• pineapple
• lime juice
• habanero pepper
• garlic
• cilantro
• cumin

Instructions

1. 1 Combine apricots, shallots, bell peppers, pineapple, cherry tomatoes, lime juice, habanero pepper, garlic, cilantro, and cumin in a bowl. Refrigerate before serving, at least 2 hours.

By Melissa Goff

Ingredients

• ✓ cherry tomato
• grape tomato
• onion
• jalapeno pepper
• garlic
• serrano pepper
• lime juice
• cilantro
• mint
• salt
• oregano
• cayenne pepper
• white sugar

Instructions

1. 1 Place tomatoes in a strainer; drain for 15 minutes.
2. 2 Combine tomatoes, onion, jalapeño, garlic, and serrano in a large bowl; pour lime juice over top. Stir in cilantro, mint, 1 teaspoon salt, oregano, cayenne pepper, and sugar.
3. 3 Refrigerate for 1 hour. Season with salt before serving.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• olive oil
• onion
• garlic
• jalapeno pepper
• cilantro leaves
• lime
• cumin
• cayenne pepper
• oregano
• salt
• black pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
2. 2 Spread tomatoes, onion, garlic, and jalapeño peppers onto prepared baking sheet.
3. 3 Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
4. 4 Remove garlic from skins; discard skins.
5. 5 Blend tomatoes, onion, peeled garlic, jalapeños, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• olive oil
• cumin
• cilantro
• lime
• salt
• black pepper
• chicken breast
• zucchini
• onion
• red bell pepper

Instructions

1. 1 In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
2. 2 Preheat grill for high heat.
3. 3 Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
4. 4 Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

By CJ hu

Ingredients

• ✓ cherry tomato
• avocado
• mango
• salad green
• romaine lettuce
• red onion
• green onion
• lime
• olive oil
• sugar
• red pepper
• cumin
• salt
• black pepper

Instructions

1. 1 Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a large serving bowl. Toss until salad is evenly mixed.
2. 2 Make dressing: Whisk together lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a medium bowl until blended.
3. 3 Pour dressing over salad; toss briefly and serve.

By SherriRD

Ingredients

• ✓ cherry tomato
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• chicken breast
• salt
• black pepper
• vegetable oil
• shallot
• taco seasoning
• ricotta cheese
• mozzarella cheese
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
2. 2 Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
3. 3 Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
4. 4 Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
5. 5 Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
6. 6 Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By jonjonmarante

Ingredients

• ✓ cherry tomato
• cream cheese
• sour cream
• taco seasoning mix
• avocado
• red onion
• lime juice
• salt
• black pepper
• refried black bean
• salsa
• mexican blend cheese
• iceberg lettuce
• jalapeno pepper

Instructions

1. 1 With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
2. 2 In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
3. 3 Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
4. 4 Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

By Manda

Ingredients

• ✓ cherry tomato
• sour cream
• avocado
• lemon
• shrimp
• vegetable oil
• chipotle pepper
• salt
• black pepper
• cayenne pepper
• tortilla chip
• jalapeno pepper
• pepperjack cheese
• cilantro

Instructions

1. 1 Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
2. 2 Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
3. 3 Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
4. 4 Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
5. 5 Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
6. 6 Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
7. 7 Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• olive oil
• onion
• garlic
• caper
• caper juice
• green olive
• jalapeno pepper
• oregano
• olive oil
• red snapper fillet
• cayenne pepper
• salt
• pepper
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Make the sauce: Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. 4 Stir in capers and caper juice. Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes.
5. 5 Remove from the heat and stir in oregano.
6. 6 Make the snapper: Brush 1 teaspoon oil over the bottom of two small baking dishes. In each dish, add 1 tablespoon sauce, followed by a snapper fillet.
7. 7 Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
8. 8 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• hot pepper sauce
• taco seasoning
• pepper
• salt
• cumin
• lemon juice
• mayonnaise
• sour cream
• cilantro
• avocado
• whole kernel corn
• red onion
• jicama
• red bell pepper
• carrot
• chicken

Instructions

1. 1 In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
2. 2 In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.

By KIKI810

Ingredients

• ✓ cherry tomato
• green olive
• green onion
• heavy cream
• chicken breast
• canola oil
• corn tortilla
• cheddar cheese
• monterey jack cheese
• cumin
• salt
• garlic
• green chile pepper
• chicken broth
• all-purpose flour
• onion
• butter

Instructions

1. 1 Make the salsa verde: Melt butter in a skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add flour and stir until fragrant, 1 to 2 minutes. Pour in broth, then add green chiles, garlic, salt, and cumin. Simmer until flavors have blended, about 15 minutes. Remove from the heat.
2. 2 Preheat the oven to 350 degrees F (175 degrees C.)
3. 3 Make the enchiladas: Mix Monterey Jack and Cheddar together in a bowl.
4. 4 Heat 1/4 inch oil in a heavy skillet over medium heat. Fry tortillas, one at a time, until blistering but still soft enough to roll, 10 to 20 seconds per side. Drain on paper towels.
5. 5 Dip both sides of each tortilla in salsa verde, then place onto a work surface. Place 2 heaping tablespoons chicken and about 2 tablespoons cheese mixture down the center and roll tortilla around fillings. Place, seam-side down, into a shallow baking dish. Repeat to fill and roll remaining tortillas.
6. 6 Spoon some salsa verde over enchiladas and pour in heavy cream. Sprinkle remaining cheese mixture over top and garnish with green onions.
7. 7 Bake, uncovered, in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes. Remove from the oven and garnish with olives and cherry tomatoes. Serve immediately with remaining salsa verde on the side.

By Lisa Civitillo Blok

Ingredients

• ✓ cherry tomato
• cilantro
• cotija cheese
• green onion
• cayenne pepper
• black pepper
• salt
• taco seasoning mix
• lime juice
• sour cream
• mayonnaise
• jalapeno pepper
• red onion
• red bell pepper
• black bean
• vegetable oil
• corn

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Brush corn with vegetable oil.
3. 3 Cook on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes, flipping corn with tongs, every 3 to 4 minutes. Cool.
4. 4 Cut kernels off cobs into a large bowl; add black beans, bell pepper, red onion, and jalapeño.
5. 5 Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne pepper in a small bowl: pour over salad and toss to combine. Sprinkle salad with green onions, cotija crumbles, and cilantro; garnish with cherry tomatoes. Serve chilled, or at room temperature.

By Bibi

Ingredients

• ✓ cherry tomato
• salt
• garlic
• lime
• sour cream
• cilantro
• water
• avocado
• cilantro
• cotija cheese
• lime
• jalapeno pepper
• black bean
• tortilla chip
• romaine lettuce
• white rice
• flank steak
• cumin
• paprika
• kosher salt
• chili powder
• garlic powder

Instructions

1. 1 Preheat a grill pan or skillet over medium-high heat until just barely smoking.
2. 2 Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
3. 3 Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
4. 4 Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
5. 5 Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

By Amanda Frederickson

Ingredients

• ✓ cherry tomato
• cilantro
• avocado
• asiago cheese
• hoagie bun
• jalapeno pepper
• cilantro
• oregano
• paprika
• chipotle chile powder
• cumin
• red pepper flake
• garlic
• olive oil
• lime
• green bell pepper
• red bell pepper
• onion
• anaheim chile pepper
• beef tri-tip steak
• black pepper
• salt
• cumin
• garlic basil spread
• lime juice
• chipotle chile powder
• green onion
• cilantro
• sour cream
• mayonnaise
• chipotle mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Ingredients

• ✓ cherry tomato
• hot pepper sauce
• vodka
• lemon pepper
• celery salt

Instructions

1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Ingredients

• ✓ cherry tomato
• bacon
• butter lettuce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
2. 2 Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
3. 3 Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.

By KoalaFace

Ingredients

• ✓ cherry tomato
• olive oil
• herbes de provence
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet