Texas BBQ Potato and Tempeh Tacos

Experience the bold flavors of Texas BBQ with these hearty and delicious potato and tempeh tacos. Roasted potatoes add a crispy texture, while BBQ-infused tempeh brings smokiness to every bite. Topped with fresh veggies and cilantro, these tacos are a perfect blend of comfort and flavor.

Ingredients:

• 4 medium-sized potatoes, diced
• 8 oz tempeh, crumbled
• 1 cup BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

Turn on the oven and heat it up to 400F 200C

Combine the diced potatoes in a large bowl

Add the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper

Toss the potatoes until they are well covered

Place the seasoned potatoes in a single layer on a baking sheet

Roast for 25 to 30 minutes, flipping the potatoes over halfway through, or until they are golden brown and crispy

While the potatoes are roasting, cook the crumbled tempeh over medium-low heat in a skillet until it turns a light brown color

Stir the tempeh to coat it with the BBQ sauce, then let it cook on low heat for 5 to 7 minutes, until its hot all the way through

Follow the directions on the package to warm the corn tortillas up in a dry skillet or the microwave

To make the tacos, put a lot of BBQ tempeh on each tortilla and then add roasted potatoes, shredded lettuce, diced tomatoes, red onion, and cilantro on top

You can squeeze lime wedges over the tacos when you serve them

Enjoy your potato and teff tacos from Texas BBQ

Slow Cooker Italian Meatballs

Meatballs cooked slowly in marinara sauce until they are tender and full of flavor.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 24 oz jar marinara sauce
• 1/2 cup water

Instructions:

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, oregano, salt, and black pepper

Mix until well combined

Roll mixture into 1-inch meatballs

Pour marinara sauce and water into the slow cooker

Stir to combine

Add meatballs to the slow cooker, making sure they are submerged in the sauce

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until meatballs are cooked through

Serve over cooked pasta or with crusty bread, and sprinkle with additional Parmesan cheese and parsley if desired

Chupe de Pescado Peruvian Fish Soup - Chipa by the Dozen

This Peruvian fish soup has a twist on the usual recipe. This comforting dish is made even better with Chipa by the Dozen, which makes it great for a cozy family dinner or having guests over.

Ingredients:

• 1 lb fresh fish fillets, such as sea bass or tilapia, cubed
• 12 large shrimp, peeled and deveined
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups fish or vegetable broth
• 2 cups milk
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2 large potatoes, peeled and diced
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon chopped fresh cilantro for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and chopped onion

Saut until the onions are soft

Stir in the oregano, cumin, and paprika for one minute until the mixture smells good

In a saucepan, heat milk and fish or vegetable broth over low heat

Put in corn, peas, and diced potatoes

For about 10 minutes, cook until the potatoes are soft

Put in the shrimp and fish fillets

Simmer for 5 to 7 minutes, or until the seafood is fully cooked

Add grated Parmesan cheese and mix it in until it melts and is fully mixed in

Add pepper and salt to taste

Serve hot with chopped cilantro on top

Have fun

Crock Pot Italian Chicken

This Italian chicken in a crock pot is tasty and easy to make. When you mix Italian dressing mix, balsamic vinegar, and diced tomatoes together, you get a tasty sauce that gives the chicken a lot of flavor. It will fill you up if you put it over rice or pasta.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet Italian dressing mix
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 1 can 14 oz diced tomatoes, drained
• 1/4 cup sliced black olives
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese

Instructions:

Put chicken breasts in the crock pot

Olive oil, chicken broth, and balsamic vinegar should all be mixed together in a small bowl

Put on chicken

Put black olives and diced tomatoes on top of the chicken

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Before you serve the chicken, top it with grated Parmesan cheese and chopped basil

Chocolate Peanut Butter Dream Bars

With these delectable Chocolate Peanut Butter Dream Bars, you can indulge in the delectable combination of chocolate and peanut butter. With a buttery crust, creamy peanut butter filling, and a rich chocolate topping, these bars are a peanut butter lovers dream

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup chocolate chips
• 1/2 cup chopped peanuts
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

Preheat your oven to 350F 175C

Grease a 9x13-inch baking dish

In a medium mixing bowl, combine the melted butter, flour, and a pinch of salt

Press the mixture evenly into the bottom of the prepared baking dish to form the crust

In a separate bowl, mix together the peanut butter, powdered sugar, and vanilla extract until smooth

Spread the peanut butter mixture over the crust in the baking dish

In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth

Alternatively, you can melt the chocolate chips on the stovetop using a double boiler

Pour the melted chocolate over the peanut butter layer and spread it evenly

Sprinkle the chopped peanuts over the chocolate layer, pressing them gently into the chocolate

Bake in the preheated oven for 20-25 minutes or until the edges are lightly browned

Remove from the oven and let it cool completely in the baking dish on a wire rack

Once cooled, refrigerate for about 1-2 hours to set the chocolate before cutting into bars

Serve and enjoy

Avocado Tomato Mozzarella Salad

This Avocado Tomato Mozzarella Salad is a refreshing and flavorful dish perfect for any occasion. Creamy avocado, juicy tomatoes, and soft mozzarella cheese are combined with fresh basil and a simple vinaigrette for a delicious gluten-free salad.

Ingredients:

• 2 ripe avocados, sliced
• 2 large tomatoes, sliced
• 1 ball of fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Put slices of avocado, tomato, and mozzarella cheese on a platter to serve

Spread out torn basil leaves on top of the salad

Add extra virgin olive oil and balsamic vinegar to the salad and mix them together

Add pepper and salt to taste

Serve right away

Fall-Off-The-Bone Baby Back Ribs

Enjoy Fall-Off-The-Bone Baby Back Ribs that are seasoned with a tasty dry rub and glazed with a sweet and sour barbecue sauce. These ribs are a real barbecue sensation. They are perfectly tender and full of flavor.

Ingredients:

• 2 racks baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 cup barbecue sauce
• 1/4 cup apple cider vinegar

Instructions:

Before you start, heat your oven to 275F 135C

Take the membrane off of the back of the ribs to make them more tender

Mix chili powder, garlic powder, onion powder, cayenne pepper, brown sugar, black pepper, and salt in a bowl to make a dry rub

Spread the spice mix out evenly on both sides of the ribs and cover them completely

Place the ribs on an aluminum foil-lined baking sheet so that the meat side is facing down

Put another sheet of foil over it to seal it tight

After the oven is hot, bake the ribs for three to four hours, or until they are soft and cooked all the way through

Put the barbecue sauce and apple cider vinegar in a saucepan and heat them over low heat while the ribs are cooking

Take the ribs out of the oven when theyre done and brush them with the barbecue sauce mix

For the last few minutes, put the ribs on a hot grill or under the broiler to caramelize the sauce and give it a smoky taste

Cut the ribs in half across the bones and serve with extra barbecue sauce

These Baby Back Ribs That Fall Off The Bone are sure to please everyone