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Irish Tacos
Dinner European

Irish Tacos

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt together in a bowl until smooth. Set aside.
  2. 2 Place corned beef in a saucepan over medium-low heat; cook, stirring occasionally, just until hot.
  3. 3 While corned beef is warming, place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. Repeat to warm remaining tortillas.
  4. 4 Arrange about 2 tablespoons coleslaw in the center of each tortilla; top each with about 3 tablespoons corned beef. Drizzle each taco with 2 tablespoons yogurt sauce; roll up to serve.

By PacNWCook

Pork in Olive Oil Marinade
Dinner European

Pork in Olive Oil Marinade

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
  2. 2 In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

By Marlies Monika

Mango Gazpacho
Dessert European

Mango Gazpacho

4.5

Prep
Cook
Total

Instructions

  1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Quick Classic Gazpacho
Lunch European

Quick Classic Gazpacho

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
  2. 2 Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.

By USA WEEKEND columnist Pam Anderson

Chef John's Chicken Tikka Masala
Dinner European

Chef John's Chicken Tikka Masala

4.8

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
  2. 2 Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.
  3. 3 Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.
  4. 4 Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.
  5. 5 Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
  6. 6 Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

By John Mitzewich

Carrot and Coriander Soup II

Carrot and Coriander Soup II

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
  2. 2 Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

By VCOLLO

Spicy Mango Relish

Spicy Mango Relish

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
  2. 2 Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

By John Mitzewich

Grilled Lime Cilantro Chicken with Sweet Chili Sauce
Dinner

Grilled Lime Cilantro Chicken with Sweet Chili Sauce

4.8

Prep
15 min
Cook
12 min
Total
207 min

Instructions

  1. 1 Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
  2. 2 Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
  3. 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
  4. 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

By bdweld

2-Ingredient Rotel Bean Dip
Appetizer American

2-Ingredient Rotel Bean Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain Rotel, and reserve liquid.
  2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Ridiculously Easy Queso Fresco "Dip"
Appetizer

Ridiculously Easy Queso Fresco "Dip"

3.7

Prep
10 min
Cook
3 min
Total
133 min

Instructions

  1. 1 Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
  2. 2 Spread salsa evenly over queso fresco and pour any residual juices around the dish for queso fresco to marinate in. Top with cilantro, jalapeño, and hot sauce. Cover with plastic wrap and let marinate for at least 2 hours, preferably longer.
  3. 3 Heat queso fresco in the microwave until slightly softened, about 3 minutes.

By Jillian Eileen

Chicken Hariyali Tikka
Indian

Chicken Hariyali Tikka

4.5

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
  2. 2 Preheat the oven broiler. Lightly grease a baking dish.
  3. 3 Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

By Heeru

Salsa Deviled Eggs
Appetizer

Salsa Deviled Eggs

4.4

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
  2. 2 Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  3. 3 Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  4. 4 Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
  5. 5 Cover and refrigerate until serving time or up to 24 hours.

By Eggland's Best

Keto Egg Muffins with Chorizo
Breakfast

Keto Egg Muffins with Chorizo

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
  2. 2 Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
  3. 3 Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
  4. 4 Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By Melissa Craven

Avocado Toast with Grilled Cheese
Lunch

Avocado Toast with Grilled Cheese

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
  3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
  4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Pesto Herb Spread
Dinner Italian

Pesto Herb Spread

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

By veggigoddess