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Sheet Pan Chicken Mango Fajitas
Dinner Mexican

Sheet Pan Chicken Mango Fajitas

4.2

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with cooking spray.
  2. 2 Combine chicken, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add mango, onion, peppers, agave, and lime juice; toss until fully coated. Spread 1/2 of the chicken mixture in a single layer on each baking sheet.
  3. 3 Bake in the preheated oven until chicken is no longer pink, about 10 minutes. Turn on oven's broiler and place baking sheets about 6 inches from the heat source; broil chicken until golden, 3 to 5 minutes. Serve over warm tortillas.

By Fioa

High-Protein Vegan Stir-Fry
Dinner

High-Protein Vegan Stir-Fry

4.4

Prep
20 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Layer 2 folded dish towels on a cutting board and place tofu on top. Place 2 more folded dish towels and a heavy book on top. Press tofu for 5 to 10 minutes or longer. Cut into bite-sized cubes.
  2. 2 Heat a large nonstick pan over medium heat. Add tofu and dry-fry until golden on 1 side, about 5 minutes. Flip and cook until golden on the other side, about 5 minutes more.
  3. 3 While tofu is frying, whisk soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and cayenne pepper together in a bowl. Stir in the fried tofu, coating thoroughly in the marinade. Cover the bowl and refrigerate about 30 minutes or longer.
  4. 4 Combine water and quinoa in a small saucepan and bring to a boil. Reduce heat to medium and simmer until quinoa is fluffy and water has been absorbed, 13 to 15 minutes. Monitor the quinoa while it cooks; add extra water if necessary.
  5. 5 While quinoa is cooking, place sweet potatoes in a small saucepan and cover with 1 or 2 inches of water. Bring to a boil and cook for 3 minutes. Drain.
  6. 6 Combine cooked quinoa, tofu and marinade, cooked sweet potatoes, onion, and peanut oil in a large frying pan over medium-high heat. Cook, stirring constantly, until onion is soft, 3 to 4 minutes.

By rebeccalm89

Baked Tofu
Dinner American

Baked Tofu

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet with cooking spray.
  3. 3 Whisk soy sauce, agave, sesame oil, garlic, and ginger together in a bowl until evenly combined.
  4. 4 Gently press tofu pieces to release as much water as possible.
  5. 5 Arrange tofu on the prepared baking sheet and brush with 1/2 of the soy mixture.
  6. 6 Bake tofu in the preheated oven for 30 minutes.
  7. 7 Flip tofu and brush with remaining soy mixture. Sprinkle sesame seeds over top. Continue baking until tofu is crisp, about 30 more minutes.
  8. 8 Remove from the oven and use a spatula to transfer tofu to a wire rack to cool.

By Teri Rose Mibelli

Simple Nashville Hot Chicken Biscuits
Dinner

Simple Nashville Hot Chicken Biscuits

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
  2. 2 Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
  3. 3 Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
  4. 4 Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side.
  5. 5 Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
  6. 6 Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

By thedailygourmet

Brown and Wild Rice Salad with Grapes and Kale
Dinner

Brown and Wild Rice Salad with Grapes and Kale

5.0

Prep
10 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
  2. 2 Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
  3. 3 Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

By Missy

Grilled Teriyaki Chicken Thigh Skewers
Dinner Asian

Grilled Teriyaki Chicken Thigh Skewers

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
  2. 2 Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
  3. 3 Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
  4. 4 Thread chicken strips onto skewers.
  5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

By thedailygourmet

Sweet and Peppery Watermelon Salad
Dinner American

Sweet and Peppery Watermelon Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
  2. 2 Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

By Elma

Skillet-Braised Grouper with Tomatoes, Onions, and Capers
Dinner American

Skillet-Braised Grouper with Tomatoes, Onions, and Capers

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry; add to the skillet. Cook until lightly browned on one side, about 2 minutes; transfer to a plate. Lightly season uncooked sides with salt and black pepper; keep fillets warm.
  2. 2 Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir for 1 minute. Add garlic; cook and stir for 30 to 60 seconds. Stir in tomatoes, red wine vinegar, and agave; move vegetables to one side of skillet.
  3. 3 Return fillets to the skillet, uncooked side-down. Evenly distribute vegetables around and over fillets; sprinkle capers on top. Season with salt and black pepper. Cook, uncovered, until thickest part of fillets flakes with a fork, 4 to 5 minutes.
  4. 4 Serve fillets with vegetables; garnish with parsley.

By Bibi

Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
Dinner

Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree

5.0

Prep
20 min
Cook
44 min
Total
84 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
  2. 2 Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
  3. 3 Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
  4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. 5 Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
  6. 6 Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
  7. 7 Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
  8. 8 Preheat oven to 450 degrees F (230 degrees C).
  9. 9 Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
  10. 10 Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
  11. 11 Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

By Steven Brach

Spicy Chickpea Tagine
Dinner African

Spicy Chickpea Tagine

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
  2. 2 Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
  3. 3 Serve tagine with lemon wedges and cilantro.

By Heather

Easy Sirloin Thai Salad
Dinner American

Easy Sirloin Thai Salad

4.6

Prep
Cook
Total
30 min

Instructions

  1. 1 Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  2. 2 Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
  3. 3 Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

By Beef It's What's for Dinner

Jalapeño Margaritas
Drink Mexican

Jalapeño Margaritas

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of 2 margarita glasses with water and dip into salt. Fill with ice and set aside.
  2. 2 Fill a shaker with ice. Pour tequila, triple sec, lime juice, agave nectar, and jalapeño into the shaker. Cover and shake vigorously until the outside of the shaker has frosted.
  3. 3 Strain into the prepared glasses. Garnish with lime wedges to serve.

By Allrecipes Member

Dutch Oven Whole Wheat Bread

Dutch Oven Whole Wheat Bread

4.2

Prep
20 min
Cook
40 min
Total
585 min

Instructions

  1. 1 Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
  2. 2 Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
  3. 3 Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
  5. 5 Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
  6. 6 Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

By My Healthy Kitchen

Fresh Strawberry Chia Jam
Breakfast

Fresh Strawberry Chia Jam

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
  2. 2 Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.

By Buckwheat Queen

Chewy Oatmeal Coconut Bar Cookies
Snack

Chewy Oatmeal Coconut Bar Cookies

4.0

Prep
5 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
  3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

By Carel

Cucumber-Mango Salad
Lunch

Cucumber-Mango Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Carnation Breakfast Truffles
Snack

Carnation Breakfast Truffles

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
  2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Watermelon Refresher
Drink

Watermelon Refresher

3.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend the watermelon in a blender until smooth; pour into a large pitcher.
  2. 2 Stir the water and agave nectar together in a small bowl; add to the watermelon. Stir the tequila into the watermelon mixture. Add the blueberries and garnish with the mint to serve.

By Sarah

Vegan Almond-Vanilla Pudding
Dessert

Vegan Almond-Vanilla Pudding

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
  2. 2 Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
  3. 3 Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

By Yoly

Sauteed Figs with Cashew Creme
Dessert

Sauteed Figs with Cashew Creme

Prep
15 min
Cook
4 min
Total
139 min

Instructions

  1. 1 Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
  2. 2 Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
  3. 3 Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

By Rita