Yields: 6 Servings Prep Time: 10 Minutes Total Time: 40 Minutes
- 1 Tbsp Olive Oil
- 1 Yellow Onion, Diced
- 2 Lbs 90%-10% Ground Beef
- 1 1/2 Tsp Chili Powder
- 1 1/2 Tsp Paprika
- 1/2 Tsp Dry Mustard
- 1/4 Tsp Cayenne (Optional)
- 1/2 Tsp Black Pepper
- 1 1/2 Tsp Granulated Garlic
- 1 1/2 Tsp Granulated Onion
- 1/2 Tsp Dried Oregano
- 1 Tsp Salt
- 2 Tsp Ground Cumin
- 1/2 C Red Wine
- 1 28-oz Can Crushed Tomatoes
- 1 C Low Sodium Chicken Stock
- Toppings: Greek Yogurt or Sour Cream, Sliced Green Onions, Shredded Cheddar Cheese
- In a large skillet on medium high heat, heat the olive oil and add the onions. Cook for 4-6 minutes until softened.
- Add the ground beef and seasonings, breaking into small crumbles as it cooks and stirring to combine.
- Cook the meat until well-browned, about 6-8 minutes.
- Stir in the crushed tomatoes, chicken stock and red wine and combine.
- Cover and cook for 20 minutes on medium heat.
- Serve with toppings of your choice.
Yields: 6 Popsicles Prep Time: 10 Minutes Total Time: 5-8 Hours
- Strawberries, sliced
- Kiwi, sliced
- Peaches, sliced
- Coconut Water
- Fill popsicle molds, or cups, 3/4 full of fruit.
- Fill the remaining mold, or cup, with coconut water.
- Put molds into the freezer and let set for 5-8 hours.
- Once popsicles are completely frozen, run the bottom of the mold under warm water to release from the mold or cup.
Tip: Choose the fruit of your choice for the popsicles. For July 4th, use strawberries, blueberries and raspberries or for Christmas use strawberries, peaches and kiwi.
Yields: 4 Servings Cooking Time: 30 Minutes Total Time: 30 Minutes
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely crumbled/grated Cotija cheese, plus more for serving
- 1/2 tsp ancho chili powder, plus more for serving
- 1 medium clove garlic, finely minced
- 1/4 cup cilantro finely chopped
- 4 ears of shucked corn
- 1 lime, cut into wedges
- Light grill. For gas grills, light half of your grill burners to high heat. Let grill preheat for 5 minutes.
- Combine mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl until well blended.
- Place corn on the hot side of the grill, rotating occasionally, until cooked through. There should be some charred spots throughout, about 8 minutes total.
- Transfer corn to the bowl with the cream mixture and use a spoon to coat each ear evenly. Coat the corn with additional chili powder and cheese and serve with lime wedges.
Tip: For softer kernels, boil corn for 2 minutes prior to grilling.