Easy Peasy BLT w/Chipotle Ranch Aioli

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Prep Time: 2ish hours (this includes decorating time)

Cook Time: 28-32 minutes

Servings: 24 cupcakes

Ingredients

Cupcakes:

• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 2 teaspoons vanilla bean paste (you can substitute pure extact)
• 1 cup whole milk
• 1/2 cup sour cream (optional for dense cake)
• 24 cupcake liners

Divinity Icing:

• 3 large egg whites, room temperature
• pinch salt
• 3 cups sugar
• 3 tablespoons white corn syrup
• 3/4 teaspoon white vinegar
• 1/3 cup mini marshmallows (about 30)
• 1 1/2 teaspoons vanilla bean paste (again, you can substitute vanilla extract

Directions

Cupcakes:

• Preheat oven to 350°F degrees. Line muffin tins with cupcake liners. Set aside.
• Cupcakes:
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a standing mixer fitted with the paddle attachment (you can use a hand mixer), beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary.
• On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla and beat until combined.
• With the mixer on low speed, add half of the dry ingredients and beat just until combined.
• Add milk (and sour cream, if using) and beat until combined.
• Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be.
• Divide batter evenly between the cups, filling them about 3/4 full.
• Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

Divinity Icing:

• Pour the egg whites and salt into a stand mixer (again, you can use a hand mixer) fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
• In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265F degrees on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon.
• Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy.
• With the mixer running at high speed, stream the syrup into the egg whites. Beat well and then beat in the vanilla.
• You can use an offset spatula to frost your cupcakes or put in a piping bag (or resealable bag) and if you want to get fancy, use your favorite piping tip to frost the cupcakes. Perfect as is or add your favorite decoration.

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Servings: 6-8 tostados

Ingredients

• Pineapple Salsa:
• 1 fresh pineapple, sliced for grilling
• 1 yellow onion, 1-inch slices
• 1 Tablespoon avocado oil
• 2 Tablespoons chopped fresh cilantro, roughly chopped
• 1 jalapeño, seeded and finely diced
• zest and juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• Guacamole Crema:
• 1/4-1/2 cup sour cream (to taste)
• 1 cup guacamole (use your favorite store bought or your own recipe...I use a chunky one from the deli section)
• Chorizo/Shrimp:
• 14 oz. Mexican chorizo, casing removed
• 1 lb. U12 shrimp, peeled, tails removed, deveined and coarsely chopped
• 2 Tablespoons fresh squeezed lime juice
• Kosher salt and freshly ground black pepper, to taste
• 8 tostada shells
• Fresh cilantro leaves, for garnish

Directions

• Preheat oven to 350F degrees. Heat tostada shells for 5 minutes and set aside.
• Pineapple Salsa:
• Heat a grill or grill pan to medium-high heat.
• Drizzle the pineapple and onion with the oil and place on the grill. Char for 3 to 4 minutes per side or until you have great char marks (char is flavor).
• Remove from the grill and cool until you can handle, then dice the pineapple and charred onion.
• Add to a medium bowl, then add the cilantro, jalapeño, lime zest and juice. Season with salt and pepper to taste and set aside.
• Avocado Crema:
• Mix the sour cream and guacamole until well combined and set aside. (When storing the crema, place a piece of plastic wrap pressed on top of the sauce to keep from browning.)
• Chorizo and Shrimp:
• Sauté the chorizo in a large nonstick pan on medium-high heat until caramelized and cooked through, about 12 minutes.
• Drain most of the fat, leaving chorizo in the pan, reserving about 2 tablespoons of the fat in the pan.
• Add the shrimp and sauté, tossing every minute until just cooked through, 3 to 4 minutes (do not overcook). Take off the heat and add the lime juice, then season to taste.
• To serve, spread guacamole crema, chorizo and shrimp mixture and top with pineapple salsa and garnish with cilantro leaves.

Prep Time: 10 minutes

Cook Time: 5-8 minutes

Servings: 4

Ingredients

• 1 lb. jumbo raw shrimp, peeled and deveined
• 1 cup shredded sweetened coconut
• 1 cup gluten-free panko crumbs
• 1/4 cup rice flour
• 2 large eggs, thoroughly beaten
• salt
• pinch of red pepper flakes (optional)
• vegetable oil for frying (enough for 3-4 inches in a heavy bottom Dutch oven)
• Spicy Apricot Dipping Sauce:
• 1/2 cup apricot preserves
• 1 Tablespoon rice wine vinegar
• 3/4 teaspoon crushed red pepper flakes (more or less to taste)

Directions

• For the sauce, combine all the ingredients and place in a small bowl and set aside.
• Place the flour on a dish.
• Whisk eggs in another dish.
• Combine coconut flakes, panko crumbs, pinch of red pepper flakes and salt to taste in a dish.
• Lightly season shrimp with salt.
• Dip the shrimp in the flour, shaking off excess, then into the eggs, then in the coconut crumb mixture.
• Lay shrimp on a pan and put in the refrigerator for at least 30 minutes to set up.
• Heat oil in a heavy bottom Dutch oven to 375F degrees.
• Fry shrimp (do not overcrowd pot) until golden brown, moving them around constantly. Cooking time will vary depending on the size of the shrimp, but shrimp cook fast. Do not overcook!
• Serve with dipping sauce.

Prep Time: 20 minutes

Cook Time: 5-8 minutes

Servings: 4

Ingredients

• 2-3 cups shredded cabbage (I used red cabbage)
• Sauce:
• 1/4 cup avocado oil (you can substitute your favorite oil)
• 1/2 cup roughly chopped green onions
• 1/2 cup cilantro leaves
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• juice of 2 limes
• 1/4 cup sour cream
• 1/4 cup full-fat plain Greek yogurt
• Shrimp Spice Mix:
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoons granulated garlic powder
• 1/4 teaspoon cayenne pepper (more or less to taste)
• 1 teaspoon kosher salt
• 1 lb. shrimp, peeled and deveined, tails removed
• Assembly:
• 8 toasted tortillas (corn or flour)
• guacamole (you can use your favorite store bought or home-made)
• slaw mix
• Cotija cheese
• minced cilantro for garnish
• lime wedges for serving

Directions

• Blend all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin (Grandude likes a thicker sauce, so I didn't add water).
• Toss some of the sauce (not all) with the cabbage. The leftover sauce I will use to top the tacos.
• Mix the spices and set aside.
• Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated.
• Heat a large skillet over medium high heat. Add oil to heat.
• Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
• Remove from skillet and add to your taco fixings.
• To assemble, start with guacamole, slaw mix, and shrimp.
• Finish with extra sauce, Cotija cheese, minced cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 2-3 hours

Servings: 12-15

Ingredients

• 1 7-9 lb. fully cooked ham (bone-in)
• 3/4 cup brown sugar
• 1/2 teaspoon dry mustard
• chicken stock to cover the bottom of the pan just under the rack
• 3 cups Barq’s Root Beer
• 3/4 cup packed brown sugar
• 1/2 cup ketchup
• 1/4 cup chardonnay vinegar (you can substitute white wine vinegar)
• 3 Tablespoons steak sauce
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon ground cloves

Directions

• Preheat grill to 325F degrees (you can also cook in the oven the same way...we live in Florida so trying always to keep the heat out of the house).
• Place your ham in a shallow roasting pan on a rack.
• Score the surface of the ham, making diamond shapes 1/2 in. deep.
• Combine the brown sugar and the dry mustard and pat it all over the ham.
• Pour chicken stock in the bottom of the pan until it just reaches below the rack.
• Grill at 325F degrees (keeping an eye on the temperature if grilling) for 1 1/2-2 hours or until internal temperature reaches 130F degrees.
• At 130F degrees, combine the remaining ingredients in a large saucepan for the glaze and bring to a boil.
• Cook for about a half an hour, until liquid is reduced by half.
• Brush the ham with some of the glaze and bake 30-60 minutes longer (until a thermometer reads 145F degrees), brushing frequently with remaining glaze.
• Remove from grill and let rest, at least 15 minutes and serve with any remaining glaze.

Prep Time: 15-20 minutes

Cook Time: 1 hour and 10-30 minutes

Servings: 3-4

Ingredients

• 2 Tablespoons olive oil
• 1 lb. beef stew meat, cut to 1/2" chunks
• kosher salt and freshly ground black pepper, to taste
• 1/2 medium sweet onion, diced
• 1 medium carrot, peeled and diced
• 1 celery rib, diced
• 2 cloves garlic, minced
• 4 oz. cremini mushrooms, quartered
• 2 Tablespoons all-purpose flour
• 1 Tablespoons tomato paste
• 1/4 cup dry red wine
• 3-4 cups beef stock (more or less to your desired thin/thickness of the soup) 
• 2 sprigs fresh thyme
• 1 bay leaf
• pinch of red pepper flakes, optional
• a couple of dashes of Worcestershire sauce, or to taste (I love the umami flavor and tend to do several dashes)
• 1 medium sweet potato, peeled and cut in 1/2" chunks
• 1 Tablespoon fresh parsley leaves, minced

Directions

• Heat olive oil in a heavy bottom stockpot or Dutch oven over medium-high heat.
• Season beef with salt and pepper, to taste. Working in batches, if needed, add beef to the stockpot and sear, stirring occasionally, until evenly browned, about 6-8 minutes; remove and set aside.
• Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the stockpot.
• Stir in beef stock, thyme, bay leaves, red pepper flakes and beef stew meat.
• Bring to a boil; reduce heat and simmer until beef is very tender, about 30-45 minutes.
• Stir in sweet potatoes and simmer until potatoes are just tender and stew has thickened, about 20 minutes.
• Remove and discard thyme sprigs and bay leaf. Garnish with minced parsley.

Prep Time: 15 minutes

Cook Time: 8-12 minutes

Servings: 3-4

Ingredients

• Pico de Gallo:
• 2 cups diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• 2 Tablespoons finely chopped jalapeño
• 1/4 teaspoon salt
• Avocado Aioli:
• 1 avocado, pitted and peeled
• 1-2 Tablespoons orange juice (depending on size of avocado)
• 1-2 Tablespoons lime juice, fresh squeezed (depending on size of avocado)
• 1 teaspoon roasted garlic (from the tube), you can substitute regular garlic
• 1/4 teaspoon seasoned salt, or to taste
• Fish:
• 12 oz firm white fish (2 or 3 filets), such as mahi mahi, halibut or cod
• 1 Tablespoon olive oil
• 1/2 teaspoon seasoned salt, or to taste
• bibb, butter, romaine or your favorite lettuce for wraps
• shredded coleslaw blend
• sriracha (optional)
• cilantro, chopped

Directions

• Preheat grill.
• In medium bowl, toss pico de gallo ingredients and set aside (you can make this in advance, it only gets better over time).
• In blender, place avocado aioli ingredients and blend until thoroughly combined (I don't go totally smooth as Grandude loves some texture). Set aside.
• Brush fish with olive oil and seasoned salt. Place fish on grill over medium heat (if fish fillets have skin, place skin side down). Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork.
• Transfer to plate to cool slightly, then flake fish with fork, removing skin if needed.
• To assemble, divide fish, cabbage and Pico de Gallo evenly between lettuce leaves. Top with avocado aioli, drizzle with sriracha and cilantro. Serve immediately.

Prep Time: 15 minutes

Cook Time: 40-50 minutes

Servings: 6

Ingredients

• 1 lb. ground chuck
• 7 oz. soft Mexican chorizo, removed from casing and crumbled
• 1 cup finely chopped fajita mix from the produce department
• 1 clove garlic, minced
• 2 4 oz. cans diced roasted green chiles
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 large eggs, well beaten
• 1/4 cup ketchup
• 1/4 cup sour cream
• 1/2 cup panko breadcrumbs
• your favorite salsa (I used my fire roasted tomato salsa)
• cilantro, minced for garnish

Directions

• Preheat the oven to 375F degrees.
• In a large bowl, combine the ground chuck, chorizo, chopped fajita mix, garlic and green chiles.
• In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a whisk, then pour it on top of the meat mixture. Sprinkle with the panko breadcrumbs and mix thoroughly with clean hands.
• Put the mixture into a loaf pan, at this point you can cover and put in the refrigerator overnight (it's actually better to do this as the flavors marry together so well). If you don't want to wait, bake until an instant-read thermometer inserted into the center of the meatloaf registers 160F degrees, 40-50 minutes (everyone's oven is different, so the meatloaf is done when it reaches that internal temperature of 160F degrees).
• Remove from the oven and carefully pour off any accumulated pan juices and let rest at least 10 minutes tented with aluminum foil.
• Slice the meatloaf and arrange on a platter. Spoon the salsa over the meatloaf, garnish with fresh cilantro if desired and serve.

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Servings: 2

Ingredients

• 1 1/2 Tablespoons canola oil
• 1/2 cup onion, sliced
• 1/2 cup bell pepper (use any color you like), thinly cut into 2-inch-long strips
• 1 cup shredded cooked chicken (I used leftover chicken from Sunday's Spicy "Beer Can" Grilled Chicken)
• 1/2 cup of your favorite alfredo sauce, divided
• 1 cup shredded cheese (I used Monterey jack, but you can use your favorite melty cheese)
• 1/4 cup Pace® Garlic & Lime Verde Restaurant Style Salsa
• 4 (6-inch) corn tortillas, warmed
• 3 Tablespoons chopped fresh cilantro
• chopped green onion for garnish

Directions

• Preheat oven to 375F degrees.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion and pepper.
• Cook for 5 minutes or until the vegetables are tender. Set aside to slightly cool.
• Stir the chicken, 2 Tablespoons of the Alfredo sauce, 1/4 cup cheese and the Verde salsa in a large bowl. Stir in the onion and pepper mixture and mix well.
• Spread 1/4 of the remaining Alfredo sauce in the bottom of a shallow baking dish.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla and top each with 1/2 tablespoon cilantro. Roll the tortillas around the filling and place seam-side down into the prepared dish.
• Spread the remaining Alfredo sauce over the tortillas and top with remaining cheese.
• Cover the baking dish with non-stick aluminum foil and bake at 375F degrees for 25 minutes.
• Remove the foil and continue to bake another 10 minutes.
• Sprinkle the remaining cilantro and chopped green onions over the enchiladas and serve.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Servings: 4

Ingredients

• 1 teaspoon avocado oil
• 1 1/2 Tablespoon ginger, grated
• 4 cloves garlic, grated
• 1 lb. ground pork
• salt and pepper to taste (keeping in mind the soy sauce in the rest of the recipe)

Veggie Mix:

• 3 cups cabbage, shredded
• 1 cup carrots, shredded
• 1 cup mushrooms, roughly chopped (I used baby bellas)
• 1/4 cup green onion, sliced (plus more for garnish)

Soy Sauce Mixture:

• 1/4 cup soy sauce
• 1 1/2 Tablespoon sesame oil
• 1/2 Tablespoon rice vinegar
• 1 teaspoon red pepper flakes (more or less to taste)

Mayo Sauce:

• 1/2 cup mayonnaise
• 1/2 Tablespoon rice vinegar
• 2-3 Tablespoons sriracha (more or less to taste, Grandude loves spicy, so I used 3 Tablespoons)
• juice of one lime
• 1 Tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 cups cooked rice (use your favorite or leftovers)

Garnish options: sliced green onion, minced cilantro, black sesame seeds, red pepper flakes and lime wedge

Directions

• Heat a large skillet over medium high heat.
• Once the skillet is hot, add the oil to the skillet and then add the grated ginger and garlic. Sauté for a minute until fragrant.
• Mix together the veggie mix and set aside.
• Whisk together the soy sauce, sesame oil, rice vinegar, and red pepper flakes, set aside.
• Whisk together the spicy mayo sauce ingredients in a small bowl until well combined and refrigerate until ready to serve.
• Add the ground pork to the skillet and use your wooden spoon to break it up as it cooks.
• Season with salt and pepper when the pork starts to brown.
• Cook the ground pork until it is brown, a little crispy, and most of the fat and liquid has evaporated from the skillet. There should not be a lot of extra liquid in the pan.
• Once the pork is thoroughly cooked, add in the veggie mix and sauté for 2- 3 minutes and then add the soy sauce mixture.
• Continue to sauté until the veggies just begin to wilt and become tender and then remove the skillet from the heat.
• Transfer the egg roll mixture to a bowl over rice for serving and then drizzle the spicy mayo over top and garnish with your favorite toppings.