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