tag:www.foodfanatic.com,2005:/authors/meghan-bassett/rssMeghan Yager2020-03-21T10:00:17-04:00tag:www.foodfanatic.com,2005:Post/47152020-03-21T10:00:00-04:002023-08-28T04:48:45-04:00Carne Asada Nachos Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/carne-asada-nachos-recipe/">Carne Asada Nachos Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Carne Asada:</b>
<ul class="ingredients">
<li>1 tablespoon White Vinegar</li>
<li>1 tablespoon Soy Sauce</li>
<li>2 tablespoons Fresh Lime Juice</li>
<li>zest of one Lime</li>
<li>2 teaspoons Fresh Cilantro, chopped</li>
<li>3 cloves Garlic, minced</li>
<li>2 teaspoons Chili Powder</li>
<li>1 teaspoon Ground Cumin</li>
<li>1 tablespoon Canola Oil</li>
<li>1 1/2 pounds Skirt Steak, cut into 1/2-inch pieces</li>
</ul>
<b>For the Nachos:</b>
<ul class="ingredients">
<li>12 ounces <a href="https://www.foodfanatic.com/recipes/homemade-tortilla-chips-recipe/">Tortilla Chips</a>
</li>
<li>8 ounces Extra Sharp Cheddar Cheese, grated</li>
<li>1 Jalapeño, thinly sliced</li>
<li>3/4 cup <a href="https://www.foodfanatic.com/recipes/pico-de-gallo-recipe/">Pico de Gallo</a>, homemade or store-bought</li>
<li>1 Avocado, halved, peeled and diced</li>
<li>1/4 cup Sour Cream, or Greek Yogurt</li>
<li>1/2 cup Fresh Cilantro Leaves, chopped</li>
<li>2 Limes, quartered</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Preheat oven to 400˚F. Spray a large rimmed baking sheet with cooking spray. Set aside.</li>
<li>
In a small bowl, whisk together white vinegar, soy sauce, lime juice, lime zest, cilantro, garlic, chili powder, and cumin.</li>
<li>
Add oil to a large skillet over medium-high heat. Once oil is simmering, add steak and sauce mixture. Cook until the steak is browned and the sauce is reduced. This will take about 5 to 6 minutes, stirring occasionally. Remove from heat.</li>
<li>
Spread half of the tortilla chips on the prepared baking sheet. Top with half the cheese, half the jalapeno slices, and half the steak. Repeat these layers with remaining chips, cheese, jalapeno, and steak.</li>
<li>
Place in the oven and bake for 10 to 15 minutes, until cheese is bubbly and melted.</li>
<li>
Top with pico de gallo, avocado, sour cream, and cilantro. Serve with lime wedges.</li>
</ol>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/47012020-03-13T10:00:00-04:002021-05-13T15:06:12-04:00Avocado Bruschetta Recipe<div class="row-fluid">
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>8 Roma Tomatoes, seeded and diced</li>
<li>3 Avocados, diced</li>
<li>1/2 teaspoon Lemon Juice</li>
<li>1/3 cup Fresh Basil, chopped, plus more for garnish</li>
<li>2 cloves Garlic, minced</li>
<li>1 tablespoon Balsamic Vinegar</li>
<li>1 teaspoon Olive Oil</li>
<li>1/4 teaspoon Kosher Salt</li>
<li>1/4 teaspoon Freshly Ground Black Pepper</li>
<li>1 loaf <a href="https://www.foodfanatic.com/recipes/french-bread-recipe/">French Bread</a>, sliced and toasted</li>
</ul>
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<h3>Directions</h3>
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<ol>
<li>
In a large bowl, add tomatoes, avocado, lemon juice, basil, and garlic. Toss to combine. In a separate small bowl, whisk together balsamic vinegar, 1 tsp olive oil, sat, and pepper. Pour the dressing over the tomato mixture, tossing to coat.</li>
<li>
Place toasted bread slices on a large platter. Top evenly with avocado tomato mixture. Garnish with freshly chopped basil and serve immediately.</li>
</ol>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/46392020-02-12T10:00:00-05:002021-08-23T14:16:11-04:00Korean Spicy Chicken Rice Bowls Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Korean Spicy Chicken Rice Bowls Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/korean-spicy-chicken-rice-bowls-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/korean-spicy-chicken-rice-bowls-recipe/">Korean Spicy Chicken Rice Bowls Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Korean Chicken:</b>
<ul class="ingredients">
<li>2 tablespoons Soy Sauce</li>
<li>1 tablespoon Brown Sugar</li>
<li>1 tablespoon Toasted Sesame Oil</li>
<li>1 tablespoon Gochujang Paste</li>
<li>2 teaspoons Chili Garlic Sauce</li>
<li>1 clove Garlic, minced</li>
<li>1 teaspoon Ground Ginger</li>
<li>1 pound Boneless Skinless Chicken Breast</li>
</ul>
<b>For the Rice Bowls:</b>
<ul class="ingredients">
<li>1 Red Bell Pepper, seeds removed and cut into fourths</li>
<li>1 tablespoon Extra Virgin Olive Oil</li>
<li>1 large Avocado, mashed</li>
<li>juice of one Lemon</li>
<li>2 cups Basmati Rice, or Jasmine Rice (cooked)</li>
<li>1 cup Cherry Tomatoes, halved</li>
<li>1/4 cup Chopped Cilantro</li>
<li>1 Lime, cut into wedges</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, chili garlic sauce, garlic, and ginger until combined. Place chicken in the bowl, turning to coat in the sauce. Cover with plastic wrap and place in the refrigerator for at least 2 hours, up to 24 hours.</li>
<li>
When ready to cook, preheat grill to high heat (400˚F).</li>
<li>
Rub red bell pepper quarters with olive oil. Place bell pepper and chicken on the grill once hot.</li>
<li>
Cook for 10 to 15 minutes, turning halfway through, until the peppers are charred and chicken is cooked through (165˚F in the center when a thermometer is inserted into the thickest part). Remove from grill.</li>
<li>
Slice red peppers and chicken.</li>
<li>
In a small bowl, stir together avocado and lemon juice.</li>
<li>
To assemble the bowls, divide the rice between two bowls. Top with sliced red pepper, chicken, cherry tomatoes, and mashed avocado. Sprinkle with chopped cilantro and serve with lime wedges.</li>
</ol>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/46302020-02-08T10:00:00-05:002021-05-13T15:06:11-04:00Miso Marinated Steak Salad with Avocado Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/miso-marinated-steak-salad-with-avocado-recipe/">Miso Marinated Steak Salad with Avocado Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Steak:</b>
<ul class="ingredients">
<li>1/4 cup White Miso Paste</li>
<li>2 teaspoons Dijon Mustard</li>
<li>1 teaspoon Fresh Ginger, peeled and grated</li>
<li>1/4 teaspoon Crushed Red Pepper Flakes</li>
<li>1 teaspoon Kosher Salt</li>
<li>1 1/2 teaspoons Rice Wine Vinegar</li>
<li>2 cloves Garlic, grated</li>
<li>2 tablespoons Vegetable Oil, plus more for brushing</li>
<li>1 1/2 pounds Flank Steak, (grass-fed)</li>
</ul>
<b>For the Dressing:</b>
<ul class="ingredients">
<li>2 tablespoons Olive Oil</li>
<li>2 tablespoons Soy Sauce</li>
<li>2 tablespoons Brown Sugar</li>
<li>1 1/2 tablespoons Lime Juice</li>
<li>2 cloves Garlic, minced</li>
<li>1 tablespoon Fresh Ginger, minced</li>
<li>1/2 teaspoon Crushed Red Pepper Flakes</li>
</ul>
<b>For the Salad:</b>
<ul class="ingredients">
<li>5 cups Mixed Salad Greens</li>
<li>1 cup Cherry Tomatoes, halved</li>
<li>1/2 cup Sliced Green Onions</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
For the steak, add miso, mustard, ginger, red pepper flakes, salt, vinegar, garlic, and vegetable oil to a small bowl. Whisk to combine into a paste. Spread both sides of the steak with the paste and place in a plastic sealable bag. Chill for at least 30 minutes, up to overnight in the fridge.</li>
<li>
When ready to cook, preheat oven to 450˚F. Brush a baking sheet with vegetable oil. Remove steak from marinade and place on prepared sheet pan.</li>
<li>
Roast for 15 minutes, until medium rare, turning halfway through. Let rest for 10 minutes on the baking sheet before removing to a cutting board to thinly slice against the grain.</li>
<li>
While the steak is roasting, whisk together all ingredients for the dressing. Set aside.</li>
<li>
To make the salad, mix together greens, cherry tomatoes, avocado and green onion in a large serving bowl. Top with sliced steak and pour over dressing.</li>
</ol>
<p>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/46092020-01-17T10:00:00-05:002023-06-08T12:57:12-04:00Cheesy Avocado Egg in a Hole Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Cheesy Avocado Egg in a Hole Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/cheesy-avocado-egg-in-a-hole-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/cheesy-avocado-egg-in-a-hole-recipe/">Cheesy Avocado Egg in a Hole Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>4 slices Bread</li>
<li>2 tablespoons Olive Oil</li>
<li>8 slices Ham</li>
<li>4 Eggs</li>
<li>1/2 teaspoon Chili Powder</li>
<li>1/4 teaspoon Ground Cayenne Pepper</li>
<li>1/2 teaspoon Salt</li>
<li>1/2 teaspoon Black Pepper</li>
<li>1/2 teaspoon Garlic Powder</li>
<li>1/2 teaspoon Onion Powder</li>
<li>1/2 cup Shredded Cheese</li>
<li>1 teaspoon Chopped Chives</li>
<li>1 large Avocado</li>
<li>Crushed Red Pepper Flakes</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350˚F. Line a baking sheet with parchment paper.</li>
<li>
Place slices of bread on the prepared pan. Use a one cup measuring cup to press down the center of each slice. This will create a divot for the egg to go into!</li>
<li>
Brush the edges of the toast with oil evenly.</li>
<li>
Place 2 slices of ham in the center of the divot. Crack and egg inside of each divot. Sprinkle the edges of each slice with shredded cheese, dividing evenly between them all.</li>
<li>
In a small bowl, stir together chili pepper, cayenne pepper, salt, pepper, garlic powder, and onion powder. Sprinkle this spice mixture evenly over each slice.</li>
<li>
Bake for 15 minutes, until the white of the egg is cooked through but the yolk is still runny.</li>
<li>
Sprinkle with chopped chives and top with sliced avocado. Sprinkle with red pepper flakes, if desired. Serve immediately.</li>
</ol>
<p>
</p>
</div>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/45972020-01-08T10:00:00-05:002022-02-17T12:32:21-05:00Grilled Open-Faced Avocado Caprese Sammies Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Grilled Open-Faced Avocado Caprese Sammies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/grilled-open-faced-avocado-caprese-sammies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/grilled-open-faced-avocado-caprese-sammies-recipe/">Grilled Open-Faced Avocado Caprese Sammies Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>8 slices Bread, 1/2" thick (I like to use Brioche)</li>
<li>2 tablespoons Olive Oil</li>
<li>1/2 teaspoon Garlic Powder</li>
<li>1/3 cup Fresh Basil Leaves</li>
<li>9 ounces Cherry Tomatoes, halved</li>
<li>1 cup Fresh Mozzarella Bocconcini, (also known as baby mozzarella balls - about 6 ounces)</li>
<li>2 Avocados, thinly sliced</li>
<li>1/2 teaspoon Crushed Red Pepper Flakes</li>
</ul>
<b>For the Balsamic Glaze:</b>
<ul class="ingredients">
<li>1 cup Balsamic Vinegar</li>
<li>1/2 teaspoon Brown Sugar</li>
<li>1/2 teaspoon Black Pepper</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat grill to medium high heat, about 375˚F.</li>
<li>
In a small saucepan, stir together balsamic vinegar and brown sugar, bringing the mixture to a boil over high heat. Reduce to a simmer on medium low heat. Cook until the vinegar is reduced and thickened, about 10 minutes. Stir in black pepper. Cover and set aside.</li>
<li>
In a small bowl, stir together olive oil and garlic powder until combined.</li>
<li>
Brush both sides of the bread slices with garlic olive oil.</li>
<li>
Once hot, add bread to the grill, toasting on one side, about 2 to 3 minutes. Remove from heat to a baking sheet, toasted side up.</li>
<li>
Add 2 to 3 basil leaves to each slice of bread (you will have some extra leftover, set that aside for later). Top with tomato halves and mozzarella.</li>
<li>
Carefully add slices of bread back to the grill, grilling until cheese is melted, about 3 to 5 minutes.</li>
<li>
Remove from grill. Top with avocado slices and drizzle with balsamic glaze. Sprinkle with red pepper flakes.</li>
<li>
Chop remaining basil leaves and sprinkle on top. Serve immediately.</li>
</ol>
<p>
</p>
</div>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/45682019-12-26T10:00:00-05:002021-05-13T15:06:09-04:00Short Rib Mexican Skillet Pie Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Short Rib Mexican Skillet Pie Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/short-rib-mexican-skillet-pie-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/short-rib-mexican-skillet-pie-recipe/">Short Rib Mexican Skillet Pie Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Sauce:</b>
<ul class="ingredients">
<li>2 tablespoons Oil</li>
<li>1 Yellow Onion, roughly chopped</li>
<li>3 teaspoons Chili Powder</li>
<li>2 teaspoons Cumin</li>
<li>1 teaspoon Oregano</li>
<li>1/2 teaspoon Ground Cayenne Pepper</li>
<li>1 1/2 teaspoons Salt</li>
<li>4 cloves Garlic, roughly chopped</li>
<li>1 1/2 cups Chicken Broth</li>
<li>2 28-ounce cans Canned Diced Tomatoes</li>
</ul>
<b>For the Short Ribs:</b>
<ul class="ingredients">
<li>1 tablespoon Vegetable Oil</li>
<li>2 pounds Beef Short Ribs, fat trimmed</li>
<li>2 Chipotle Pepper in Adobos, chopped (plus the adobo sauce)</li>
<li>1/2 White Onion, finely chopped</li>
<li>1/2 tablespoon Minced Garlic, (or 4 cloves garlic, minced)</li>
<li>2 tablespoons Fresh Lime Juice</li>
<li>2 tablespoons <a href="https://www.foodfanatic.com/recipes/homemade-taco-seasoning-recipe/">Taco Seasoning</a>
</li>
<li>1/2 tablespoon Salt</li>
<li>1/2 cup Beef Broth</li>
</ul>
<b>For the Skillet Pie:</b>
<ul class="ingredients">
<li>30 Corn Tortillas, (small)</li>
<li>4 cups Shredded Mozzarella Cheese</li>
<li>1 Avocado, chopped</li>
<li>1 tablespoon Minced Fresh Cilantro</li>
<li>1/4 cup Cotija Cheese</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<p>
<strong>For the Short Ribs:</strong></p>
<ol>
<li>
To make the short ribs, turn your electric pressure cooker to Saute and add oil.</li>
<li>
Once hot, brown short ribs on all sides, about 3 to 4 minutes per side. Remove from insert and place on a plate.</li>
<li>
Add peppers, onion, and garlic to the insert. Stir frequently, cooking until onion is softened, about 2 to 3 minutes.</li>
<li>
Add lime juice, taco seasoning, salt, and broth, stirring until combined. Be sure to use a wooden spoon to scrape up any browned bits that stuck to the bottom.</li>
<li>
Return ribs back to the insert. Cover and lock lid in place.</li>
<li>
Set pressure cooker to Manual and cook for 50 minutes on High pressure. Once done, let pressure naturally release for 10 minutes.</li>
<li>
Remove short ribs and shred with two forks on a cutting board. Note at this point you can place the short ribs in an airtight container for up to 2 days in the refrigerator, if you want to make the pie at a later point.</li>
</ol>
<p>
<strong>For the Sauce:</strong></p>
<ol>
<li>
To make the sauce, heat oil in a large skillet over medium-high heat. Add onions and sauté for 5 to 10 minutes, stirring frequently until browned.</li>
<li>
Reduce heat to medium and stir in chili powder, cumin, oregano, cayenne pepper, salt, and garlic. Cook for 2 to 3 minutes, until fragrant.</li>
<li>
Stir in chicken broth and tomatoes. Bring to a simmer, cooking for 5 to 10 minutes until the sauce is deepened in color.</li>
<li>
Add sauce to a blender or food processor, processing until smooth. Set aside.</li>
</ol>
<p>
<strong>Assemble the Pie:</strong></p>
<ol>
<li>
To assemble the pie, start by preheating the oven to 375˚F.</li>
<li>
Dip 5 small tortillas into the sauce. Layer them in the bottom of a 9-inch ovenproof skillet.</li>
<li>
Top with a scoop of short ribs, a handful of cheese, and 3/4 cup sauce. Repeat this set of layers.</li>
<li>
Top with one more layer of dipped tortillas, remaining sauce, and cheese.</li>
<li>
Cover with foil, making sure it doesn’t touch the top of the pie.</li>
<li>
Bake for 20 to 30 minutes, until cheese is melted, and sauce is bubbly.</li>
<li>
Top with cilantro, cheese, and chopped avocado.</li>
</ol>
<p>
</p>
</div>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/45592019-12-19T10:00:00-05:002021-09-27T11:08:50-04:00Mexican Breakfast Biscuit Bake Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Mexican Breakfast Biscuit Bake Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/mexican-breakfast-biscuit-bake-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/mexican-breakfast-biscuit-bake-recipe/">Mexican Breakfast Biscuit Bake Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>2 tablespoons Butter</li>
<li>1/2 cup Chopped Onion, (yellow)</li>
<li>6 Buttermilk Biscuits</li>
<li>6 Eggs</li>
<li>1 cup Milk</li>
<li>1/4 teaspoon Black Pepper</li>
<li>1/4 teaspoon Ground Cumin</li>
<li>1/2 teaspoon Paprika</li>
<li>1/2 teaspoon Chili Powder</li>
<li>1/4 teaspoon Garlic Powder</li>
<li>1/4 teaspoon Ground Cayenne Pepper</li>
<li>1 cup Cooked Bacon, chopped</li>
<li>1 cup Shredded Sharp Cheddar Cheese</li>
<li>1 large Avocado, chopped</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 350˚F. Grease a 3 quart casserole dish with cooking spray.</li>
<li>
Melt butter in a medium skillet over medium-high heat. Once melted, add onion and cook until tender, stirring frequently, about 2 to 3 minutes. Remove from heat.</li>
<li>
Cut each biscuit into 8 even pieces. Place in the bottom of the casserole dish.</li>
<li>
In a large bowl, whisk together eggs, milk, pepper, cumin, paprika, chili powder, garlic powder, and cayenne pepper until well-combined. Stir in bacon, onion, and 1/2 cup cheese. Pour the egg mixture over the biscuits in the pan. You may need to spread the mixture around slightly over the top to evenly distribute the cheese and bacon.</li>
<li>
Bake for 35 to 40 minutes. The edges should be golden and the center should be set. Top with remaining cheese and return to the oven for 2 to 3 minutes until cheese is melted.</li>
<li>
Remove from oven and let rest for 5 minutes before topping with chopped avocado. Serve immediately with recommended toppings, as desired.</li>
</ol>
<p>
</p>
</div>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/44392019-11-03T10:00:00-05:002022-02-17T12:32:16-05:00Instant Pot Crispy Carnitas Tostadas Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/instant-pot-crispy-carnitas-tostadas-recipe/">Instant Pot Crispy Carnitas Tostadas Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Carnitas:</b>
<ul class="ingredients">
<li>1 tablespoon Dried Oregano</li>
<li>1 tablespoon Ground Cumin</li>
<li>1 large White Onion, chopped</li>
<li>8 cloves Garlic, chopped</li>
<li>2 Limes, juiced</li>
<li>2 large Oranges, juiced (or 3/4 cup natural orange juice)</li>
<li>1 cup Your Favorite Beer</li>
<li>4 pounds Pork Shoulder, (or butt), cut into large chunks (2kg)</li>
<li>3 teaspoons Salt</li>
<li>1 teaspoon Black Pepper</li>
<li>1 teaspoon Olive Oil</li>
</ul>
<b>For the Tostadas:</b>
<ul class="ingredients">
<li>12 Corn Tortillas, fried to golden brown</li>
<li>Sliced Red Onion</li>
<li>Avocado</li>
<li>Jalapeño, sliced</li>
<li>Fresh Cilantro</li>
<li>Lime Wedges</li>
<li>Cotija Cheese</li>
</ul>
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<h3>Directions</h3>
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<ol>
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In a small bowl, whisk together oregano, cumin, onion, garlic, lime juice, orange juice, and beer until combined.</li>
<li>
Season pork chunks with salt and pepper.</li>
<li>
Set Instant Pot to Sauté. Add olive oil. Once hot, add half the pork and sear, turning every 45 to 60 seconds. Pork should be browned on all sides. Transfer pork to a separate clean plate and repeat with remaining pork until browned. Press Cancel to turn off the heat.</li>
<li>
Pour sauce on top of the pork. Close lid and set to Manual pressure on High. Cook for 30 minutes. Let naturally release for about 15 minutes before removing lid.</li>
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Set oven broiler to high heat.</li>
<li>
Remove pork to a large cutting board and shred with two forks. Spread pork onto a large baking sheet. Spoon one third of the juices on top of the pork, tossing to combine. Broil for 4 to 5 minutes, until the pork edges begin to crisp.</li>
<li>
Remove the baking sheet from the oven and top with half of the remaining juices in the Instant Pot. Toss again to combine. Broil for an additional 5 minutes.</li>
<li>
Remove the baking sheet from the oven and top with remaining juices. Toss to combine.</li>
<li>
To assemble the tostadas, top tortillas with even amounts of crispy pork. Top with sliced red onion, diced avocado, jalapeno, cilantro, and cotija cheese. Serve with lime wedges.</li>
</ol>
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Meghan Yagertag:www.foodfanatic.com,2005:Post/43692019-09-19T10:00:00-04:002022-02-17T12:32:11-05:00Jerk Chicken Mango Avocado Sliders Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/jerk-chicken-mango-avocado-sliders-recipe/">Jerk Chicken Mango Avocado Sliders Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Jerk Chicken:</b>
<ul class="ingredients">
<li>2 pounds Chicken Breast</li>
<li>1 teaspoon Onion Powder</li>
<li>1 teaspoon Garlic Powder</li>
<li>1/2 teaspoon Ground Cayenne Pepper</li>
<li>1/2 teaspoon Smoked Paprika</li>
<li>1/4 teaspoon Allspice</li>
<li>1/2 teaspoon Salt</li>
<li>1/4 teaspoon Black Pepper</li>
<li>1/8 teaspoon Crushed Red Pepper Flakes</li>
<li>1/8 teaspoon Ground Cumin</li>
<li>1/8 teaspoon Ground Nutmeg</li>
<li>1/8 teaspoon Cinnamon</li>
<li>1/2 tablespoon Brown Sugar</li>
<li>1/4 teaspoon Dried Thyme</li>
<li>1/2 tablespoon Dried Parsley</li>
<li>1/2 cup Chicken Stock</li>
</ul>
<b>For the Mango Salsa:</b>
<ul class="ingredients">
<li>3 cups Cubed Fresh Mango, peeled and pitted - 2 ripe mangoes</li>
<li>1/2 cup Red Onion, peeled and diced</li>
<li>1 Jalapeño, seeded and diced</li>
<li>1/4 cup Fresh Cilantro, loosely packed and chopped</li>
<li>juice from one Lime</li>
<li>1/2 teaspoon Black Pepper</li>
</ul>
<b>For the Sliders:</b>
<ul class="ingredients">
<li>12-count package Hawaiian Rolls, halved and toasted</li>
<li>2 Avocados, pitted and sliced</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Place all ingredients for the jerk chicken into the insert of an Instant Pot. Set to Manual Pressure on High for 15 minutes. Quick release and use two forks to shred the chicken in the insert.</li>
<li>
While the chicken is cooking, make the salsa. Combine mango, red onion, jalapenos, cilantro, lime juice, and black pepper in a small bowl. Stir to combine.</li>
<li>
To assemble the sliders, top the bottom halves of the toasted Hawaiian rolls with even amounts of shredded jerk chicken.</li>
<li>
Top each slider with a couple of slices of avocado and mango salsa. Finish with the top halves of the buns and serve immediately.</li>
</ol>
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</p>
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Meghan Yager