Serves: 4 people  |  20 Minute Prep Time |  10 Minutes to Cook

Ok, so enchiladas are a bit more laborious than most of our other recipes, but so worth the effort. There’s something incredibly satisfying about biting through the flavorful, saucy tortilla filled with tender chicken and topped with Mexican favorites like cotija cheese, cilantro and avocado. It’s the perfect recipe to make on a weekend, whether feeding the family or as a fun main at a casual dinner party. You can prepare the chicken and the sauce ahead of time (even use rotisserie chicken and packaged broth) and then assembly will take minutes.

This pairs perfectly with our charro beans and simply sautéed red cabbage and our aquas frescas.

Instructions:

1. Prepare the chicken: add the chicken thighs (or breasts or tenders), carrot, celery, 1/4 of the onion, 3 garlic cloves and 2 teaspoons of salt to a large pot of water and bring to a boil. Lower the temperature and cook at a rapid simmer, until chicken is cooked through (about 15 minutes). Remove the chicken with tongs or a slotted spoon and set aside on a plate to cool. Using two forks, shred the chicken. Meanwhile, strain and keep the broth. 
2. Prepare the enchilada sauce: place jalapeños in a small sauté pan and add enough water to cover the vegetables. Bring to a boil and cook for about 5-8 minutes. Add the tomatillos and cook for another 3 minutes. Remove from heat immediately and combine the mix (including the water), the Better than Bouillon, the other 1/4 of the onion, and the 2 remaining garlic cloves to a blender and blend well.
3. In a shallow pan, heat a drizzle of olive oil over medium heat and add the enchilada sauce, cook for a few minutes. If necessary, you can add some of the leftover broth to the sauce. Salt and pepper to taste.
4. To assemble the enchiladas, heat avocado oil in a large sauté pan and one by one, add the tortillas. Allow to lightly fry for 30 seconds per side and using tongs, transfer each tortilla to the enchilada sauce, allowing it to soften again (about 20-30 seconds). You may need to add more broth to the enchilada sauce as you proceed. Use tongs to gently remove the tortilla from the sauce and place on a plate. Add the shredded chicken and roll. Repeat with all of the tortillas and place assembled enchiladas on a platter.
5. Sprinkle with cotija cheese and chopped cilantro and add sliced avocado. Serve immediately.
6. Enjoy!

Serves: 4-6 people  |  10 Minute Prep Time |  30 Minutes to Cook

If food is love, then my meatloaf is a true love letter to my husband.

Growing up, I remember meatloaf night at my house with little enthusiasm, but for Sean, it’s been one of his favorite dishes. And after 23 years of marriage, I caved and made my first meatloaf. This, after I called my sister who said she just wings it (thanks, sis), and then researched various versions. I’ve tried several since then – some with zucchini, others with apples and one with mushrooms. Some recipes called for cooking the onions, others didn’t. Some had ketchup in the mix. One had a mashed avocado! In every case, though, the goal was the same: a meatloaf that holds up well but also stays moist and juicy.

For my version, I’ve added both mushrooms and zucchini sautéed with onions and garlic – the mix adds not only moisture to the dish but also fiber, nutrients and so much flavor! I’ve topped it with spicy ketchup per Sean’s request but have also played with a ketchup and barbecue sauce mix which is interesting.

And, I have to admit, I’m kind of enjoying meatloaf night. I hope you do, too!

Instructions:

1. Preheat oven to 350 degrees.
2. In a large sauté pan over medium heat, drizzle a generous amount of extra virgin olive oil and add the onions. Salt and saute for about 5 minutes, until translucent.
3. Add the mushrooms, zucchini, garlic and Italian herbs and sauté for another 5 minutes. Salt and pepper to taste.
4. Add the Worcesteshire sauce and  tomato paste and stir well to combine. Cook for another 2 minutes.
5. Turn off the heat, and let the mixture cool.
6. In a large mixing bowl, combine the 2 pounds of turkey, egg, breadcrumbs and the mushroom mix. Mix well, ensuring even distribution of the ingredients.
7. Line a loaf pan with parchment paper and add turkey mixture to the pan. Even out the top with a spatula and top with a thin layer of spicy ketchup.
8. Cook in oven on 350 for about 45-60 minutes, until the internal temperature reaches at least 165 degrees.
9. Enjoy!

Serves: 4-6 people  |  10 Minute Prep Time |  30 Minutes to Cook

While we love our meatless meals and especially enjoy a nutritious vegan lentil soup, we also take our protein needs seriously at The Diplomacy Diet™. By adding chicken sausage to our traditional lentil soup recipe, we’re not only adding tons of flavor but also another 52 grams of protein to an already hearty dish. And, when you portion the soup out into 5 servings, boom! – each serving contains the 30 grams of protein your body needs per meal/snack to support muscle growth and repair as well as maintain blood sugar levels.

Protein is only one part of the nutritional story here. On their own, lentils are nutritional powerhouses – rich in protein, yes, but also iron, magnesium, potassium, zinc, B vitamins and fiber. And, because we’ve piled on the veggies in this recipe, there’s even more to love (and love you back!).

Aside from being nutritious and filling, this soup is also incredibly easy to prep. It’s even better the next day. And finally, and perhaps most importantly, it’s truly delicious and something the whole family will enjoy!

Instructions:

1. Place the lentils in a fine mesh sieve and rinse thoroughly in cold water. Remove any debris or shriveled lentils.
2. Heat two tablespoons of extra virgin olive oil in a large Dutch oven and sauté chicken sausage until cooked through, about 5-8 minutes. Using a slotted spoon, remove from pan and set aside.
3. In the same oil, sauté onions, celery and carrots until cooked through about 5 minutes. Add garlic, tomato paste, salt, pepper and spices. Cook for another few minutes to let the flavors meld together.
4. Add the lentils and water and bring to a boil. Immediately reduce the heat to low and maintain at a low simmer, so there’s gentle bubbling. Add the bouillon. Cover the lentils but keep the lid slightly tilted, and cook for about 20-30 minutes. Add more water, if necessary.
5. When the lentils are cooked through, add the sausage and torn spinach leaves, and allow the spinach to wilt. Salt and pepper to taste.
6. Portion into 5 bowls, and optional: serve with top grated Parmigiano or Pecorino cheese.
7. Enjoy!

Serves:  |  5 Minute Prep Time |  15 Minutes to Cook

Another great salsa recipe to top on everything from eggs and tacos to tostadas and sopes (we love it on our shrimp sopes). If you like a little heat and avocado, this one’s for you!

Instructions:

1. In a pan over medium heat, toast the tomatillos and jalapeños until slightly charred.
2. In a blender, blend the tomatillos, jalapeños, garlic and water.
3. In a sauce pan over medium heat, add a dash of olive oil and sauté onions until translucent, about 3-5 mins.
4. Add the tomatillo mix to the sauce pan and cook on low heat for about 5 mins to let the flavors come through.
5. Add in chopped cilantro, and salt to taste
6. Just before serving, add the avocado chunks

Serves:  |  10 Minute Prep Time |  5 Minutes to Cook

My great aunt, Esperanza Olsen, affectionally known to us as Tía Lala, was an incredible baker who operated a little shop out of the back of her home. No birthday in the Zapata family was complete if you weren’t enjoying Tía Lala’s birthday cake topped with her famous whipped frosting, whose recipe we still cherish.

Lala had a lot of great savory dishes, too but if there’s one that’s been prepared and shared again and again it’s her famous chicken salad recipe. It is a simple one – chopped chicken, diced red onion and celery, mayonnaise, a touch of lemon juice, salt and pepper, and a dollop of yellow mustard, which she believed was absolutely key. Sometimes, Tía Lala got fancy and added chopped walnuts or pecans.

Lala’s chicken salad served on sourdough is one of my husband’s favorite lunches – mine, too – but in search of a good mayo alternative, I’ve recently started toying with her beloved recipe. And, after a little trial and error, I’ve found the best combo is a bit of plain, grass-fed Greek yogurt blended with fresh avocado. All other ingredients – including the must-have mustard – remain. The result is my great aunt’s salad – but better for you. It’s still tangy and creamy but now contains a little more protein, healthy fat and some probiotics from the yogurt. I use one rotisserie chicken so it’s way easier. And dare I say, it’s even more delicious than ever. My mix is not famous yet, so I’ve renamed it Claudia’s Almost Famous Chicken Salad, and I think my dear Tía Lala would have approved!

Instructions:

1. Combine the cubed chicken, celery and onion in a large mixing bowl.
2. In a small food processor, mix the Greek yogurt, avocado, mustard, and lemon juice.
3. Combine the chicken mix with the yogurt blend and if desired, add the chopped nuts. Fold well.
4. Salt and pepper to taste, and enjoy!

Serves:  |  10 Minute Prep Time |  40-50 Minutes to Cook

Perfectly cooked chicken is my husband’s love language, his deserted island food, and his ultimate comfort food. The man simply loves his chicken! After 24 years together, I’ve pretty much perfected perfectly roasted chicken – crispy on the outside and tender and juicy inside. This version, using a whole spatchcocked chicken, could not be easier to prep. A spatchcocked chicken is one where the backbone is removed and you can either ask the butcher to remove it or buy one that’s already spatchcocked (Whole Foods carries a Bell and Evans version that’s so convenient).

The chicken is delicious when seasoned with just salt, or salt and pepper, although I do sometimes use a good seasoning blend to mix things up. I also typically make two chickens – one for my tall man to dig in to, and the other to use in salads or tacos the next day.

Instructions:

1. Pat the raw, spatchcocked chicken with paper towels and salt liberally. Place on a dish, uncovered, in the fridge – either overnight or at least for a few hours.
2. Remove the chicken at least one hour and for a maximum of two hours before cooking. Preheat oven to 450 degrees and line a large sheet pan with parchment paper or foil.
3. Place the chicken(s) on the sheet pan and cook at 450 for about 40 minutes, until the skin looks crispy. Remove and finish cooking at rest, until the internal temperature reaches 165 degrees.
4. Serve and enjoy!

Serves:  |  20 Minute Prep Time |  30-40 Minutes to Cook

Finally, it’s soup weather in South Texas, and we can’t think of a better way to enjoy the cool temps than with a delicious and comforting caldo de pollo. There’s so much to love about this traditional Hispanic take on chicken soup, especially how nutrient rich it is. By using bone-in chicken (which you remove from the bone and shred later), there’s a nice protein boost from the bone broth. And, then there are all the vegetables! Traditionally, we use carrots, zucchini, new potatoes and a little corn on the cob, sometimes green beans. Here, we subbed chayote squash instead of the potatoes simply because that’s what we had on hand. Use whatever veg you like because you really can’t go wrong! And, don’t forget the mint and cilantro as your fixings. They offer such a nice burst of fresh flavor.

This caldo is such a crowd pleaser and perfect to have on hand during the holidays. Plus, like most soups, it’s even better the 2nd or 3rd day so be sure to make plenty. We hope you enjoy!

Instructions:

1. Place the chicken in a large pot of salted water together with the quartered onion, garlic cloves and 1-2 teaspoons of salt. Bring to a boil and reduce to a rapid simmer, cooking about 30 minutes or until chicken is cooked through.
2. Using tongs, carefully remove the chicken. Discard the onion and garlic using a slotted spoon.
3. Add the carrots, chayote squash, and corn into the pot of stock and cook for another 15 minutes on medium low, until veggies are softened but still firm tender.
4. While the vegetables are cooking, shred the chicken off the bone into large chunk using two forks.
5. Add the chicken back into the pot with the cabbage and simmer for another 5-10 minutes. Salt and pepper to taste.
6. Top with cilantro, mint and cubed avocado before serving.

Serves: 6 – 8 |  20 Minute Prep Time |  20 Minutes to Cook

Remember the green sauce from the striped bass recipe? We repurpose it here to show how one sauce can make many a delicious dish – in this case, our cha-cha chicken tacos! Why cha-cha? Because they’re that quick and easy to prep, you’ll cha-cha in and out of the kitchen! 🙂

And while we cook some fresh organic chicken tenders to use in the recipe, there’s no shame in shredding a rotisserie chicken. For the sauce, do use 1/2 a jalapeño without seeds for a little kick, with seeds for more, or chiles serranos for all the fire. Meanwhile, this mix is  great on both corn or almond flour tortillas, on a tostada or even a rice bowl, so along with making extra sauce, make extra of the whole thing! Definitely don’t skip the guac. Never skip the guac. 

Instructions:

1. Place chicken, onion and garlic in a Dutch oven or large sauce pan and cover with enough water so the chicken is submerged 1-2 inches. Salt well, and bring to a boil.
2. While the chicken is cooking, make the green sauce. Add 1 cup of water to pot and bring to a boil and add the tomatillos and jalapeños or chiles serranos- cook about 5 minutes. Drain the water, add to blender along with a quarter cup of fresh water, a clove of garlic and salt. Blend well. Add 2 tbsp of olive oil to a pan over low-medium heat, add contents of the blender and let simmer for 5 minutes. Salt to taste.
3. Drain the chicken (save the broth for later use), and carefully shred with a fork. Add to the green sauce and allow to simmer for a few minutes.
4. Heat up tortillas, fill with chicken and top with fresh cabbage and avocado slices. Enjoy!

Serves: 6 – 8 |  20 Minute Prep Time |  20 Minutes to Cook

You CAN make delicious white fish at home! We season fresh striped bass from our favorite fish market in San Antonio, Groomer’s Seafood; pat dry and top with one of our go-to seasonings, Momofuku’s savory seasoned salt; and cook in minutes in our favorite Risa cookware pan. What takes this fish dish over the top, though, is the easiest spicy green sauce that’s amazing on EVERYTHING!

Enjoy!

Instructions:

1. Add 1 cup of water to pot and bring to a boil
2. Add the chiles and tomatillos- cook about 5 minutes
3. Drain the water, add to blender along with a quarter cup of water, a clove of garlic and salt-blend well
4. Add 2 tbsp to a pan and let warm, add contents of the blender and let simmer for 5 minutes
5. Pat fish dry, season with salt and pepper or your favorite seasoning
6. Add to a hot pan with olive oil and cook for 2-3 minutes per side
7. Top with cilantro and spicy green sauce

Serves: 6 – 8 |  20 Minute Prep Time |  20 Minutes to Cook

Picadillo is a comfort food for many Hispanic households, and growing up, mine was no exception. I loved the smell of my mother’s recipe, which included ground meat, onions, garlic, and potatoes. Maybe. My sister remembers peas also being in the mix, but I recall carrots and green beans. In any case, my Mami’s picadillo was a family favorite, and we enjoyed it with gusto over rice or in homemade corn tortillas.

But like with all of my mom’s recipes, I’ve made her picadillo just a bit healthier (sorry, mama) and spicier (not sorry!). My version includes ground turkey (chicken or beef also ok), sweet potatoes for a fiber and antioxidant boost, and roasted poblano peppers for that nice kick. And to switch things up a bit,  I serve this picadillo on tostadas for the perfect crunchy bite. But, it’s also great in a rice bowl or in tacos. Enjoy!

Instructions:

1. Preheat the oven to 400 degrees
2. Prep the poblano peppers- roast them directly directly on the stovetop or on a grill/grill pan until charred. Turn frequently so they char but stay firm tender. Place the peppers in a plastic bag to sweat, then remove the peel with your hands. Carefully cut a slit into the peeled pepper and remove the seeds; then chop into a medium dice.
3. Prep the tostadas – brush corn or almond flour tortillas with avocado or olive oil, salt and then bake at 400 for 3-5 min. Flip and bake for another 3-5 minutes until crispy like a chip on both sides.
4. Heat olive oil in a sauté pan on medium-low heat and add the diced onion. Cook, and allow to soften, about 5 minutes
5. Add ground turkey and spices and break up the meat. Cook for about 5 minutes over medium heat (turkey will not be cooked through yet).
6. Add 1 1/2 cups water (more if you want it a bit more soupy), the Better than Bouillon and bay leaves. Once you reach a rapid simmer, reduce the heat to low.
7. Cover for about 10 minutes, then add the diced sweet potato and poblanos and cover again until potatoes are cooked (about another 10 minutes)
8. Add 1/4 cup chopped cilantro and gently fold in.
9. Place on tostada, garnish with cilantro, avocado and a dash of salt.
10. Enjoy!

Serves: 8 – 10 |  20 Minute Prep Time |  15 Minutes to Cook

No one loves a turkey burger more than my husband, Sean. And after he declared these “the best turkey burgers ever,” I knew I had to share them with you. These are inspired by a friend’s recipe; I used a little less of the green chiles, and then added zucchini for both a nutrient boost and extra juiciness. Enjoy – and here’s hoping husbands are sometimes right! 😉

Instructions:

1. Prepare the pickled onions by placing them in a small bowl and topping with red wine vinegar and salt. Set aside.
2. Allow the turkey to come to room temperature for at least an hour and combine with the zucchini, chiles, cilantro and salt and pepper.
3. Form into patties (about the size of a lacrosse ball or large ice cream scoop).
4. Cook on medium-high heat for about 5 minutes per side. Use a meat thermometer and allow temperature to reach 160 degrees F. Let patties rest for 5 minutes.
5. Serve on lettuce with tomatoes, onions and avocado slices or on your favorite bun with your favorite toppings.

Serves: 4-6  |  Minute Prep Time 15 mins |   Minutes to Cook 5

Olga is one of my mom’s loving caregivers and when Sean and I came home after a game one recent evening, she cared for us, too, surprising us with this amazing shrimp in a spicy red sauce. I asked her to teach me her delicious ways, and now, this is one of our favorite dinners!

Instructions:

1. Pat the shrimp dry and add salt and pepper. Set aside.
2. Remove the stems from the dried chiles. Place in a pot with just enough water to cover the chiles. Boil until softened, about 10 minutes and strain.
3. Place  the chiles into a blender and add 1.5 cups of fresh water (you can add more water later if necessary), the chile chipotles in adobo sauce, the garlic and pinch of salt.
4. Blend and strain using a fine mesh sieve (the sauce is now ready if you prefer to use with another protein or vegetable).
5. In a large saucepan, heat the olive oil over medium to high heat and add the shrimp, cooking 2-3 minutes per side until pink. Do not overcook.
6. Serve with chopped cilantro, warm tortillas and guacamole, and enjoy!

Serves:  |  20 Minute Prep Time |  30-40 Minutes to Cook

It isn’t a proper Christmas season in a Hispanic household without pozole – a soup/stew made with hominy and meat. It can be red or green and typically is made with chicken or pork. But, after making a pozole verde at a cooking class in San Miguel de Allende this past fall, I was inspired to try a pozole verde de pollo. There are more than a few ingredients but all basically goes in the blender so it’s easier to prep than it seems. And, it’s such a delicious crowd-pleaser. It also freezes well so this recipe makes plenty! Enjoy!

Instructions:

1. Place chicken breasts in large pot, add enough water to cover the chicken by 3 inches, season well with salt, add 1 onion cut in quarters and a few cloves of garlic.
2. Bring to a boil, lower the heat to a rapid simmer, about 10 minutes or until internal temp of chicken reads 165 F.
3. Using tongs, carefully remove the chicken, measure out two cups of the liquid, and set aside.
4. Shred chicken using forks and return it to the remaining broth.
5. In a large sauté pan over medium heat, add olive oil, 1/2 onion that’s been roughly chopped, garlic cloves, tomatillos cut into fourths, jalapeños, and epazote leaves. Add salt, pepper and 1-2 tablespoons of oregano.
6. Let cook for about 10 minutes.
7. While the tomatillo mix is cooking, in a large colander, rinse the hominy well until water runs completely clear.
8. Add hominy to large pot with the shredded chicken.
9. Leave on medium heat, about 15 minutes.
10. Add 2 cups reserved chicken broth to tomatillo sauté pan, and bring to a boil. Continue cooking 10 minutes until tomatillos are no longer bright in color.
11. In very strong blender (Vitamix recommended) add tomatillo mix, pumpkin seeds, cilantro and parsley.
12. Add blender contents to shredded chicken and hominy (if mixture is too coarse, use a sieve). Gently mix.
13. Cover pan with lid and bring to a light boil for another 15 minutes.
14. Serve in your favorite bowl and add toppings- shredded lettuce, diced onion, radish slices and avocado cubes/
15. Squeeze a bit of lime, serve with favorite tostada.
16. Enjoy!

Serves: 4-6 | 15 Minute Prep Time | 60 Minutes to Cook

You may have noticed I have a bit of a butternut squash obsession. It’s my favorite fall vegetable, and I love it blended into a soup, in risotto, or in a grain salad, but my go-to prep is to cube butternut squash and roast with coconut oil, a drizzle of maple syrup, and a sprinkle of cayenne and salt until golden brown. We’ll eat it this way at least once a week all butternut squash season long.

Inspired by a recipe from one of my favorite San Antonio restaurants, Green Vegetarian Cuisine, this dish takes one favorite, the spicy roasted squash, and wraps it in another, almond flour tortillas from Siete Family Foods. These vegan, gluten-free tortillas have a nice boost of fiber and protein and when you finish cooking on a grill pan, they get a little toasty – and perfect!

I’ve combined the squash with caramelized onions (be patient about caramelizing; the flavor is worth it), wilted spinach, toasted pepitas for a bit of crunch, and a lovely avocado crema you might recognize. The ingredients come together so beautifully, it’s now our favorite way to enjoy our favorite roasted veg.

Enjoy!

Instructions:

1. Preheat oven to 375.
2. On a large rimmed baking sheet, toss the butternut squash with the oil and sprinkle with cayenne pepper and salt. Spread out evenly on the sheet for better roasting. Roast for about 30-40 minutes, until the squash begins to brown, turning over halfway through the cooking process.
3. In a large saute pan, heat 1 teaspoon oil on medium heat and add the onion slivers. Stir often until onions begin to caramelize, about 15-20 minutes. Add the spinach in batches and toss together for another couple of minutes, until the spinach slightly wilts.
4. Heat the tortillas, and fill with the squash, onion/spinach, and top with pepitas and avocado crema.

Serves: 6-8 | 30 Minute Prep Time | 60 Minutes to Cook

I’ll never forget watching my mom’s routine around 6 p.m. every weeknight. Juggling both a full-time career and large family, Mami came home from work and just “a few” after-school carpools for four children and headed straight to the kitchen. You didn’t have to ask “what’s for dinner?” because my organized mother typed and posted the week’s menu by the yellow rotary phone in the kitchen. While meals were traditionally Mexican and mostly heavy on meat and chicken per my father’s request, everything was fresh, and she made sure to include a veggie and/or salad. And, to keep us quiet before all was ready, she kept homemade corn tortillas and traditional guacamole on hand.

While her Joy of Cooking cookbook was grease-splattered and dog-eared, my mother didn’t have time for fancy or complicated, so if there were too many steps, we weren’t having it. I never watched her make tamales, enchiladas or chiles rellenos, because hey, tacos!

I’ve since learned to make tamales and enchiladas on my own, but chiles rellenos – stuffed poblano peppers – have always seemed like too much work for a weeknight.

My mother would be proud to know I recently took the plunge and stuffed my first poblano pepper. Typically filled with ground beef, dipped in batter and fried, or covered in a walnut cream sauce for a chile relleno en nogada, there are obviously a few dietary reasons I haven’t prepped or (confession) eaten the traditional Mexican version.

This modern, vegan, gluten-free, and much more nutritious take on the classic happened by chance after I spotted large poblano peppers at the grocery store. I originally thought about stuffing them with rice and beans, but came home and remembered I had plenty of leftover walnut taco meat after a deliciously vegan taco night. The lentil-walnut combo has been one of my favorite recipes to date – until now. In poblano peppers, this vegan taco “meat” is amazing. It’s delicious smell will also fool you. No joke – Sean walked into the kitchen and wondered why I was cooking chorizo.

To roast the poblano peppers, roast directly on the stovetop or a grill/grill pan until charred. Turn frequently so they char but stay firm tender. Place in a plastic bag to sweat, then remove the peel with your hands. Carefully cut a slit into the peeled pepper and remove the seeds.

Lentils are cooked until just al dente, then sautéed in onions, garlic, peppers. After tossing with a generous handful of cilantro and this yummy walnut taco meat, the mix is incredibly flavorful. It’s great eaten alone with a few cubes of avocado, on almond flour tortillas, and especially in poblano peppers.

To save time, try prepping one of the ingredients ahead of time – cook the lentils or make the walnut meat, or roast and peel the peppers. All do great on the fridge. The final assembly is very easy, so I usually make the ingredients ahead of time, then stuff the peppers and pop in the oven to heat before serving. Note: this recipe make a lot of taco meat (about 8 cups). I love the leftovers, but you can easily prep half the recipe.

When I used this mix for tacos, I topped with my favorite roasted tomato salsa, but this time, I used this delicious avocado crema and wow! This cream is delicious on everything from tacos to veggies, fish and chicken.

Enjoy!

Instructions:

1. First, prepare the walnut taco meat by pulsing the walnuts, soy sauce, paprika, cumin and garlic powder in a food processor until the texture is coarse and crumbly.
2. After cooking the lentils, drain and set aside.
3. Sauté the onion, garlic, and jalapeño peppers in the olive oil until softened and add the salt, pepper, chili powder and cayenne pepper.
4. Gently fold in the lentils and mix with the cilantro.
5. Add the previously prepared walnut taco meat and adjust spices if necessary.
6. Make a slit in the poblano peppers, and fill with the lentil walnut taco meat. Top with the avocado crema (see below).
7. For the crema: Place all the ingredients in a blender and blend on medium high until well blended. Adjust the water if necessary to achieve desired consistency.

Serves: 2 | 10 Minute Prep Time | 120 Minutes to Cook

When you grow up in a Hispanic household, beans are undoubtedly one of your comfort foods. I still love the smell of a big pot of “frijoles a la charra” simmering on the stove top (“frijoles a la charra,” which translates to cowboy style beans or drunken beans, is a pinto bean soup simmered with onion, tomato, serrano chiles, and sometimes, beer).

While absolutely delicious and comforting, that’s pretty much the only way my mother served beans. Unless you count refried frijoles a la charra which she may have prepped for breakfast.

I hate to mess with a great thing, but I don’t think my mama would mind my taking beans in a different but still Mexican-inspired direction.

For one, I start with black beans (do soak them overnight), and add tons of flavor by blending the beans with sautéed onions and garlic plus the real kicker – chipotle peppers in adobo sauce. Sean is obsessed with the flavor of these peppers, which I also use in one of my famous (amongst my family and friends) salsa recipes. Find the chipotle peppers in a small can in the global section of your grocery store.

Garnish with avocado, cilantro and for a little crunch, some fried corn tortilla ribbons. You might also add a sprinkle of cotija cheese for a nice contrast.

High in fiber and protein so you’ll stay fuller longer and a great source of iron, magnesium, selenium, thiamin, folate and calcium, this vegan bean soup is a big bowl of nutrition. And it’s so easy to prep and delicious, you and your kids might even call it comforting.

Enjoy!

Instructions:

1. After soaking the beans overnight, rinse and place in a stockpot. Fill with water until there are about 3-4 inches of water covering the beans. Add ¼ of the onion, 4 heads of garlic and salt. Bring to a boil, then reduce heat to low. Cook covered for about 3 hours, until beans are al dente.
2. Heat oil in a sauté pan, and sauté the onion on medium high, until softened, about 3-5 minutes. Add the garlic and sauté for another 1-2 minutes.
3. In a Vitamix or food processor, blend the cooked beans and cooking liquid (add a little at a time until you have desired consistency), onion/garlic mix and chipotle peppers in two separate batches.
4. Heat in a saute pan and serve immediately with cilantro, avocado and tortilla strips as garnish.

Serves: 4 -6 | 20 Minute Prep Time | 50 Minutes to Cook

I have several go-to dishes the ones I confidently turn to both because I know I can prepare them with little chance of a kitchen fail, and I’m confident my family and friends always reach for more.

My roasted lemon chicken is the go-to of all my go-tos. It’s crispy on the outside and juicy and flavorful inside, and whether I make it for two or twelve, this bird is the word (sorry, I had to).

It wasn’t always this way. I wasted many years and even more chickens trying to figure out how best to season chicken ? until Chef Jason Dady, a good friend and San Antonio restauranteur, told me the secret to juicy chicken was less about the right spices and more about the right oven temperature.

Cook the chicken on high heat, he said, until it looks brown and crispy and then allow the chicken to finish cooking at rest.

That’s it.

I use a meat thermometer and begin testing the meat about 15 minutes after resting (it should read 160 degrees), and the seemingly simple strategy just works.

The other key is fresh chicken. I buy pasture-raised chicken either one day before or on the same day I’m going to prepare it.

Finally, any marinade will work with this approach, but a few hours of my marinade is good. Really good. I never measure the ingredients, so don’t get too caught up in exact amounts. Do make enough chicken for seconds.

Instructions:

1. Pat the chicken dry with paper towels. Rub the skin with generous amounts of salt and pepper.Place in a large Ziploc bag (or two, depending on amount) and drizzle with enough olive oil to coat all the chicken. Squeeze the juice of the lemons into the bag (remove the seeds first) and drop in the rinds. Add the crushed garlic cloves and rosemary sprigs. Seal the bag(s) well and move the chicken in the bag so the marinade ingredients are well dispersed. Refrigerate for at least 4 hours but up to 8. One hour before cooking, remove it from the fridge and bring it to room temperature.
2. Heat oven to 475-500 degrees. Place the chicken in a large roasting pan, skin side up. Place in the oven and cook, uncovered, until the skin looks crispy (about 20-30 minutes depending on the amount of chicken and your oven). Lower the oven temperature to 150 degrees and allow the chicken to finish cooking at rest (another 15-25 minutes). Test the temperature by inserting a meat thermometer in the thickest part of the breast. It should read 160 degrees.
3. Using a turkey baster, baste the chicken with some of the drippings, and serve immediately.

Enjoy!

Serves: 6 | 15 Minute Prep Time | 60 Minutes to Cook

Arroz con pollo is my comfort food. My mother made it often, and the combination of chicken, rice and veggies with bold spices evokes such wonderful memories. The scent of cumin alone takes me back to my childhood kitchen with my mom standing at the stovetop – wooden spoon in hand, warm smile on her face. Arroz con pollo was the dish she made not just to feed our family and put something on the table, but to nourish us. And, for some reason, it just made us feel better. I suppose this is what food is love is all about.

This isn’t my mom’s recipe. Sadly, I never thought to learn it as a kid or ask her to share it until recently, and Alzheimer’s has made it too late to ask. Too late to ask so many things. But I think my beloved mom would love this recipe, too. The rice is colorful like hers, the carrots firm-tender, and the reaction from my family, instant love. Sean said this is the best rice dish I’ve ever made so maybe I was paying attention to my mom after all.

One thing that is different in her recipe is the chicken. My mom used to cook her chicken in the rice. Here, the chicken is browned in a pan and added back to the rice and veggies later. It works just as well, if not better. Also, my mom didn’t add herbs – and I throw in a generous amount of cilantro and parsley and a touch of lemon juice after cooking. Not sure my mama would agree, but I love the final touch.

I hope you and your family will enjoy this dish as much as hours.  Buen provecho!

Instructions:

1. 1. Heat oven to 450 degrees
   2. If chicken is in the fridge, be sure it is brought to room temperature for an hour or at least 30 minutes. Pat dry with paper towels, and salt and pepper liberally.
   3. In a large ovenproof sauté pan, heat oil on medium-high, until a drop of water sizzles on surface.
   4. Place chicken thighs skin side down until well browned, about 8 minutes. Turn over and repeat on the other side (note: chicken thighs will be a bit crowded; it’s ok, as long as surface and especially skin is browned).
   5. Remove chicken from pan and set on a plate lined with a paper towel to absorb grease.
   6. Discard all but 1 Tablespoon of the oil in the sauté pan. Add the onion and carrots and salt and pepper. Cook until they begin to soften, about 5 minutes.
   7. Add the paprika, cumin and turmeric and toss to coat well. Fold in the rice (you should fluff cooked rice with a fork before adding) and again, toss until rice and vegetables are well coated with the spices. Add more salt and pepper according to taste, if necessary.
   8. Place the chicken on the rice, and cover the pan.
   9. Place in the oven and cook for 15-20 minutes or until chicken reaches 160.
   10. Remove pan from oven, and remove chicken from the pan once more (place on a clean plate).
   11. Squeeze in juice from 1/2 lemon and add parsley and cilantro to the rice and veggie mix.
   12. Serve rice and place chicken on top.
   Enjoy!

Serves: 4 | 20 Minute Prep Time | 30 Minutes to Cook

What’s not to love about salmon? It’s delicious, full of heart-healthy omega-3 fatty acids, and in my house, Sean’s responsible for preparing it. I don’t know how things evolved into my husband being the salmon person in the house, but I won’t question it. He takes huge pride in cooking it and has tried various prep methods over the years.

Oftentimes, he’ll cook it the way our son taught him to. Tad says to use a “rippin’ hot” cast iron skillet and cook it skin side down, turning it only for the last minute or two. We love it cooked this way, but the broiling method we use here makes cleaning so much easier (and since I’m mostly the dishes person, it’s by far my favorite).

If you enjoy the crispy skin, don’t forget to score the salmon as I described in the steps below. And if you enjoy huge flavor, don’t skip the sauce. While a fresh fish doesn’t need much love to highlight its flavors, this sauce makes everything better and brighter. Tad takes full credit for this one. He called me earlier this week while I was toying with roasted red peppers and then magically created a sauce in his head – try a teaspoon of this, a tablespoon of that, now a little of this. And…it was incredible and now a keeper.

Enjoy this family effort, and please let me know what you think.

Instructions

1. Place an oven rack on the highest possible position and preheat to broil. Bring the salmon to room temp and pat dry. Set aside while you make the sauce.
2. Place all sauce ingredients in a high-powered blender or food processor until smooth.
3. Score the salmon by using a sharp knife and cutting a few shallow slashes diagonally, about one inch apart. You’ll want to pierce the skin but be careful not to cut through the flesh. Place the salmon skin side down on a foil-lined baking sheet and drizzle with avocado oil and salt and pepper. Cook 7-8 minutes. Drizzle w roasted red pepper sauce, if using.
4. You’ll have extra sauce on hand. Drizzle on everything from grilled poultry, meats and fish to vegetables or grain salads. Also great as a dip for breads or sandwiches. Will keep well in the fridge for up to 7 days.

Serves: 6 – 8 | 30 minutes to cook

My husband is obsessed with enchiladas, and if we’re frequenting a Mexican restaurant, Sean is definitely ordering some version of green or red enchiladas. The saucier, the better. 

I’ve always avoided making them at home, because I thought they were too greasy and so much work. Also, messy. But they don’t have to be cheese bombs to be delicious, and once you have the sauce and fillings down (which you can easily make ahead), the assembly is quick and so worth it. So is the extra step of making your own homemade enchilada sauce. 

The fillings are up to your imagination – I like keeping them vegan, and this sweet potato and black bean with some kale ribbons does not disappoint. But feel free to fill as you please. Butternut squash, zucchini, carrot, poblano pepper, corn, chicken, shrimp – all would work well here in any combination you and your family would enjoy. 

Instructions:

1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. 
2. Toss the cubed potatoes with a drizzle of avocado or olive oil, and salt and pepper. Place on the sheet pan (make sure to spread out so they roast, not steam), and roast for about 12 mins until soft and a little golden brown (since they are in small cubes, they will cook faster).
3. Prepare the enchilada sauce: in a saucepan, place dried chile guajillos in enough water to just cover the chiles. Boil for 2 minutes. Remove the chiles but keep the water on hand. Place the chiles in a blender with oregano and vinegar and about 2 cups of the water. Add the water slowly, adjusting the amount if necessary, until you have desired consistency (it should be soupy). Place in a shallow bowl and set aside. 
4. In a saute pan, heat the olive oil and saute the onions, garlic and jalapeno until softened, about 5 minutes. Fold in the roasted sweet potatoes, and the drained beans. Add most of the kale ribbons, reserving a few for garnish. Cook on low for another 5 minutes until heated through. Fold in the cilantro. Place in a bowl and set aside. Wipe down the saute pan. 
5. Set up your enchilada station:  stack of tortillas, followed by the sauce in the shallow bowl, and the cleaned, large saute pan, sweet potato/black bean/kale mix, and a large platter to assemble the enchiladas.
6. Set the saute pan on the stove top and the temperature on medium-high to high (you want it to be hot); then one at a time – add a bit of oil to the pan and quickly dip the tortilla in the sauce and using tongs or a spatula, carefully in the oil, turning over once for just a couple of seconds per side. Remove and set aside on the platter. Repeat for 4 or 5 tortillas, laying them flat on the platter, then fill them and roll. Set them aside on a Pyrex dish or platter. Repeat – dipping each tortilla in sauce and oil individually but filling a few at a time. 
7. Top with extra kale ribbons and a sprinkle of feta cheese and avocado slices.. Like it saucy?  Heat up some extra enchilada sauce in the microwave or stove top and drizzle on the enchiladas.