- Rinse basil and slice strawberries, then add to an airtight container.
- Add chia seeds to the container with about 24 ounces of filtered water and cover with the lid.
- Let sit overnight or until the chia seeds have expanded.
- Pour and enjoy!
7 Roma tomatoes
2/3 onion, divided
2 green chiles, seedless
1 garlic clove
1 teaspoon beef bouillon powder
3 ribeye steaks
2 tablespoons white vinegar
1 pkg. mozzarella or asadero cheese
12 corn tortillas
1 tablespoon olive oil
1 tablespoon Worcester Sauce
Lime juice from 2 or 3 limes, plus more for serving
Finely chopped cilantro, to taste
Salt, black pepper, and fajita seasoning
- Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
- Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
- Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.
1/2 cup water
4 Tbsp. unsalted butter
1/4 tsp. table salt
1/2 cup all-purpose flour
1/4 tsp. grated nutmeg
1/4 tsp. grated lemon zest
2 large eggs
Nonstick cooking spray
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
2 Tbsp. unsalted butter, melted
- Preheat a waffle iron. Meanwhile, make the batter by combining the water, butter, and salt in a medium sauce pan. Bring to a boil over high heat. Stir with a wooden spoon until butter is melted.
- Reduce the heat to medium and add all the flour at once, followed by the nutmeg and lemon zest. Beat vigorously with the spoon; cook for 1 minute, Remove the pan from heat; let cool 5 minutes. Thoroughly beat in the eggs, once a time. The finished dough will be pasty and tacky.
- Grease the hot waffle iron with cooking spray. Spoon about 2 tablespoons of the dough (this will expand a lot as it cooks) on each section of the iron. Close and cook until the churros are golden brown on the outside, about 5 minutes. While cooking churros, combine sugar and cinnamon. Immediately after removing the cooked churros from the iron, brush their top sides with melted butter and sprinkle them with cinnamon-sugar mixture.
- You can keep the cooked churros in a warm (less than 200ºF) oven on a baking sheet for about one hour. They are best eaten shortly after they’re made. Refrigerate any leftovers.
Using a food processor, process 3 cloves garlic, 3 cups mint leaves and 1 cup basil leaves. Add 1/4 cup pecans, salt and pepper to taste, and enough oil to form a thick pesto. Taste, and add a pinch of brown sugar if desired. Refrigerate overnight to allow flavors to mellow. Rub all over the lamb or steak 45 minutes before grilling.
Adapted from Civello’s Raviolisimo, Dallas
1 Package (10 oz.) frozen chopped spinach, cooked, cooled, and squeezed dry.
1 Container (16 oz.) nonfat, plain Greek yogurt
1 cup light mayonnaise
1 package Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
Combine all ingredients in a medium bowl. Chill, if desired. Serve with your favorite dippers.