I know the Impossible meat is great as a burger but I wondered how it’d be as a taco.
This was awesome ! Even though the meat wasn’t as firm as actual ground beef, it still absorbed and worked with the flavors of the taco seasoning blend (I use Lawry’s taco seasoning but it is a vegetarian seasoning mix just so you know). The Impossible meat was just as tasty with lettuce, shredded cheese and sour cream in a crunchy taco shell as the beef version was and I’m so happy that it does, ’cause it makes it that much easier to stick with being vegetarian !
I was not paid in any way to mention Lawry’s or Impossible meat.
This might be the best meat substitute burger I’ve ever had !
I cooked these in a cast iron skillet and was a little afraid I’d burned them ’cause of how some parts looked but there was no burnt/bitter flavor, just a great crust on the burger ! The recipe calls for vegan chipotle mayo but my town doesn’t offer that so I took 1/2 cup of plain vegan mayonnaise and combined it with close to 2 tablespoons of minced chipotle in adobo sauce. Mommy and me both loved the texture of the toasted potato buns, the crust on the burger patty and bite of the pickled jalapeno slices. I don’t know how much the finely chopped onion, minced garlic, ground cumin or ground coriander mixed into the patty contributed to the deliciousness of the burger but I’m they were in there. The patty mixture was also supposed to have chopped flat-leaf parsley but I forgot to get it when I went grocery shopping. I loved how this turned out too much to try it again with the parsley in fear of it not turning out as good. The smokiness of the chipotle mayo, the spiciness of the pickled jalapenos and the freshness of the tomato slices and shredded lettuce… it makes me salivate just thinking about it ! Another bonus to this, we had some leftover patties that we refrigerated and then microwaved, and the burger tasted just as good as it did fresh out of the skillet !
This recipe came from Impossible The Cookbook.
I wasn’t paid in any form to promote this recipe or the cookbook.
Happy “Fry-day” y’all ! I don’t go out to restaurants really anymore between COVID-19 and the lack of vegetarian/vegan restaurants in my town but that doesn’t mean I don’t miss me some fried cheese sticks ! This version sounded fairly simple but tasty so I gave it a shot.
So mine didn’t turn out as pretty as what you’d get in a restaurant but they did taste good and I loved how long the mozzarella got stretched out without having the whole thing come out !
If you’d like to try making this yourself (and hopefully have it turn out even prettier), click here.
If you have a hankering for pasta, this recipe will scratch that itch !
The top of the casserole has a great crust to it, the spinach mixture feels like pesto when you bite into this and the mozzarella still has some gooey pull to it ! Even though the pasta is cooked before it goes into the oven for 30 minutes, the pasta did not feel over-cooked which was a pleasant surprise.
This recipe came from an Allrecipes magazine.
I was not paid in any form to promote this recipe or Allrecipes.
I love kimchi so why wouldn’t I love a kimchi fried rice recipe right?
I’m gonna be honest y’all, this recipe was a mess ! The directions call for ingredients that weren’t listed in the ingredients list, the directions mention adding kimchi juice right after saying to cook until the kimchi juice have almost all evaporated… it was so confusing. I pushed on though, got the dish made (didn’t have the egg yet) and tried a bite… it seemed pretty neutral in flavor. The fried egg and fresh green onion slices really helped save the dish !
If you want to take a look at the original recipe, click here.
I was not paid in any form to mention this recipe.
Hey y’all, I was flipping through a Better Homes & Gardens magazine and saw that they had this cheese enchilada variation that sounded really good so I decided to give it a try !
So, just a few quick notes. They wanted to use Monterey Jack but I went with pepper jack cheese, I also chose not to deseed the jalapeno and I went with medium heat enchilada sauce (I used to love using hot enchilada sauce but they quit selling that in my town).
I loved eating these. The pepper jack and cheddar had melted into a creamy, ooey-gooey mixture but the crumbled queso fresco still held most of its shape. Thanks to the various sources of heat in this enchilada dish, you can actually still get some heat to this despite all the cheese ! Fairly easy to make + being a tasty filling enchilada = a recipe I’d gladly make again !
I did not realize until writing this, that this recipe actually came from a 2018 issue of Better Homes & Gardens.
I was not paid in any form to mention this recipe or BHG.