Oven Roasted Acorn Squash with Cashew/Walnut Cream Sauce

Thanksgiving sides for our vegan/vegetarian family members don’t have to be difficult or lacking flavor. This Oven Roasted Acorn Squash with a Vegan Cashew/Walnut Cream sauce is absolutely DELICIOUS and something the whole family can enjoy! Recipe below! #ClaudiasCocina #ThanksgivingSides

Oven Roasted Acorn Squash and Cream Sauce

1-2 acorn squash, sliced and seeds removed. 

2 tbsp oil

Salt & Pepper to taste 

Cashew/Walnut Cream Sauce (recipe below)

Pomegranate Aprils (Seeds)

Mint leaves

Directions: 

• Place Acorn Squash Round on a Baking/Cookie Sheet and season with Oil, Salt and Pepper.

• Bake at 400F for 25-45 mins or until fork tender. Flipping once while baking.

• Place on serving Tray and smother with cream sauce. Decorate with Pomegranate Aprils and Mint Leaves.

For Cashew/Walnut Cream Sauce

2 cups cashews/walnuts 

1 1/2 cups water or broth of choice

2 cloves garlic

2 tbsp sugar

1 teaspoon salt

1/4 tsp ground cinnamon

Directions: 

• In a sauce pan de 4 cups of water and nuts. Boil for 15 minutes or until nuts have doubled in size. Strain.

• In a blender, add all ingredients and blend until smooth. Reserve in an airtight container until ready to use. Keeps for 4 days.

• When ready to use, reheat in sauce pan on low and serve when warm.

Pan Seared Fish Tacos with Cabbage and Carrot Pico Slaw - As Seen on Pride Law Firm IG LIVE

Ingredients:

8 Tortillas

1 lb. Mahi Mahi or other fish of choice, portioned into (8) 2 oz. slices

1 teaspoon Onion Powder

1 teaspoon Dried Oregano

1 tablespoon Tajin

2- 3 tbsp Oil of choice

Salt & Pepper to taste

For the Slaw:

1 1/2 cups Red Cabbage, Shredded

3/4 cup Carrots, shredded

3 tablespoons Red Onion, diced

2 tomatoes, chopped

1/4 cup cilantro, chopped

1 jalapeño, minced/sliced (preference)

2 limes

Salt & Pepper to taste

For the White Sauce:

2 tablespoons Mayonnaise

1/3 cup Sour Cream

Directions:

1. Drizzle oil over fish and smother to coat all sides. Season with Salt, Pepper, Tajin, Onion/Garlic powder, and dried oregano. Allow to marinade for 5-20 minutes while working on other elements.

2. Heat a sauté pan on medium heat for 2-3 minutes before adding fish. Cook fish depend on thickness for 2-4 minutes on first side and cook for 1-3 minutes on second side or until beautifully seared and cooked to desired doneness.

3. In a large bowl combine all ingredients. Squeeze limes over mixture and season with salt and pepper to taste.

4. In a separate small bowl, mix ingredients for white sauce.

5. Warm tortillas and reserve in a dish cloth or tortilla warmer.

6. To serve, add white sauce to tortilla center, place fish over white sauce, add slaw and garnish with jalapenos if sliced, or add other elements if wanted, cotija cheese, hot sauce, lime wedges, etc.

7. PROVECHO!

Famous Tres Leches Cake

Queremos pastel, pastel, pastel! (We want cake, cake, cake!)

I grew up hearing this chant, which was always followed by the typical Mexican birthday song “Las Mañanitas” and a pretty awesome homemade cake.

Although this cake was a family tradition when I was growing up, it was not my favorite treat. I felt that the bakers got a bit overzealous with the milk soak, to the point that the bread became a dripping, goopy, unappetizing mess.

I was absolutely thrilled when I had the opportunity to make this cake for the judges during the celebration of the 100th episode of MasterChef! This was my chance to make this traditional cake as I’d always imagined it—and, of course, to make it MasterChef-worthy! I set out to create a pastel tres leches recipe that was refined but still packed the punch of the amazing flavors I grew up with. When you eat it, I hope you’ll do the chant and think of me!

Makes: 1 (8-inch/20-cm) three-layer cake; serves 6-12

Ingredients:

Cake

4 ½ cups cake flour

3 ½ teaspoons baking powder

2 teaspoons salt

3 sticks unsalted butter

2 ¾ cups granulated sugar

¼ cup packed light brown sugar

2 tablespoons vanilla extract

1 cup milk

6 large eggs

2/3 cup grapeseed oil

Frosting

2 pounds powdered sugar, sifted

1½ cups (3 sticks) unsalted butter, softened

8 ounces cream cheese, softened

¼ cup fresh lemon juice

1 teaspoon vanilla extract

Zest of 1 lemon

Tres Leches 

1 ¼ cups evaporated milk (1 can)

1 cup sweetened condensed milk (1 can)

1 cup whole milk

Filling

2 ripe bananas, sliced ¼ inch thick

1 pound fresh strawberries, hulled and sliced ¼ inch thick

Preheat the oven to 350°F.

To make the cake: Butter and line three 8 x 2-inch round cake pans with parchment paper and dust with cake flour, tapping out excess. In a large bowl, sift together the flour, baking powder, and salt.

In a large bowl and using a mixer fitted with the whisk attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 5-8 minutes. Reduce the mixer speed to low and beat in the eggs and yolks one at a time until well incorporated, about 3 minutes. Add the milk and vanilla, and beat for another minute. Keeping the mixer on low speed, add the flour mixture in thirds. Beat briefly, until each flour portion is incorporated, and turn mixer onto high and whip for 5 minutes or until batter is fluffy and well aerated.

Divide the batter among the 3 pans and level the batter smooth using a small, flat, metal spatula. Remove any extra air bubbles by tapping the baking pans hard on a counter top three or four times. Bake until the cakes pull away from sides of pans and the center is soft but firm to touch, about 35 minutes. Set the cakes on a wire metal rack and allow them to cool for 10 minutes. Run a small flat metal spatula or knife around the inside edges of the pans and invert the cakes onto a wire rack to cool completely. When cooled, cut the dome off of your cakes to ensure three even cake layers.

To make the frosting and tres leches soak: In a large bowl, beat the cream cheese and butter until smooth at medium speed. Reduce the mixer speed to low and incorporate the powdered sugar in ½ cup increments. Turn the mixer off and add the vanilla, lemon juice, and lemon zest. Beat for 1 minute, or until combined, then increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.

Whisk all three milks together and refrigerate until ready to use.

To build the cake: Place the first layer of cake onto a cake stand. Pierce it evenly across the top with the tines of a fork, making plenty of room for the milk soak to penetrate. Using a pastry brush, apply one third of the milk soak (just over 1 cup), making sure the cake is absorbs it all. The cake should be moist but not dripping with liquid.

Spread one third of the cream cheese frosting on top of the first layer of cake (cut side up). Arrange a single layer of half of the strawberry and banana slices setting the fruit close together. Add the second cake layer (cut side up) and smother with another third of the milk soak. Top with another third of the cream cheese frosting and the remaining strawberry and banana slices. Top the cake with the final cake layer (cut side down) and pierce and brush the top layer with the milk soak. Add a very thin layer of frosting to the top and sides of the cake with some of the remaining frosting (this is called a crumb coat; it traps any loose crumbs from the top of the cake and allows the final frosting to go on smoothly and cleanly without picking up any crumbs). Refrigerate 30 to 45 minutes, then use the remaining frosting to frost and decorate the top and sides of the cake. 

Notes

If your strawberries are too tart or not flavorful enough, sprinkle them with 1 tablespoon granulated sugar and set aside to macerate for up to 5 minutes before arranging them on the cake.

You can decorate your cake any way you like. When I was on the show, I added two drops of yellow food coloring to half of the decorating frosting to create a different color pattern on the cake and to write Feliz 100 (Happy 100).

Mexican Red Rice - From Claudia's Cocina Cookbook

Mexican Red Rice

Growing up, Mexican rice was as common as frijoles (beans), and in my family, rice is a part of almost every dinner meal. Note that this isn’t what is commonly referred to as “Spanish” rice; this is Mexican red rice.

My Mexican red rice recipe calls for a spice called azafrán bolita. Originating from the state of Guanajuato, this spice is the Mexican version of saffron (though not actually related to saffron). It is a ball that is covered with a dark husk; when cracked open, it contains a bright yellow seed, which adds a saffron-colored hue to dishes it’s cooked in. While it can be hard to find (ask for it in Mexican groceries), I hope you have the opportunity to work with it, because it makes this rice dish out of this world.  

Serves 4

 Ingredients:

1 tablespoon canola oil

1 cup (185 g) long-grain white rice

¼ small onion, minced

1 garlic clove, minced

4 to 6 azafrán bolita pods (optional)

2 medium Roma tomatoes, chopped (see Notes)

1 2/3 cups (405 ml) chicken stock (see Notes) or vegetable stock

1 teaspoon salt

Directions:

Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until it is lightly colored all over, about 3 minutes. Add the onion and garlic and cook, stirring, for 1 minute, or until the onion is translucent.

Meanwhile, use a mortar and pestle (or a molcajete, if you have one) to crack open the azafrán bolita, if using, and remove and discard the dark husks. Crush the yellow seeds in a mortar until they’re pastelike and mix in 2 tablespoons of water to dilute it.

Add the azafrán bolita liquid and the tomatoes to the rice and cook, stirring, for an additional 2 minutes, or until the tomato begins to cook down and release its red pigment into the rice.

Pour in the stock, add the salt, and bring to simmer. Reduce the heat to low, cover tightly, and simmer for 20 minutes. Remove from the heat and allow the rice to rest, covered, for 7 to 10 minutes. Fluff the rice by gently running a fork through the kernels, and serve.

Notes

When tomatoes are out of season or fresh tomatoes are too expensive for your budget, you can substitute 1 cup (165 g) canned tomatoes or add a couple of tablespoons of tomato sauce to your rice if you’d like a more prominent red color.

Water can be substituted for chicken stock if you don’t have stock on hand; I recommend adding a chicken bouillon cubes or powder to the water for flavor.

To make this dish vegetarian, use vegetable stock.

Purchase a copy of Claudia’s Cocina cookbook for more recipes like this. Signed and Pesonalized in our Store. OR on Amazon for Kindle!

Chorizo Toast with Soft Scrambled Eggs

Ingredients:

2 sourdough loaf slices

2 tablespoons unsalted Butter

For Soft Scrambled Eggs:

3 Large Eggs

2 tablespoons unsalted Butter

Pinch of salt

For Chorizo Sauté:

4 oz. Chorizo of Choice

2 tblsp. yellow onion, diced

1-2 tblsp. bell pepper/Jalapeño, chopped

1 roma tomato, chopped

1 tblsp. oil of choice

salt

Makes Two Servings

Directions:

1. In a sauté pan add oil and chorizo and cook for 2-3 minutes. Add onions and bell peppers and sauté for an additional 1-3 minutes. Add tomato and sauté for an additional 1 minute and remove from heat. Taste for salt and season as needed.

2. On a griddle or comal, Add buttered bread slices butter side down and toast on low heat for 3-5 minutes. Checking often. Remove from heat and place on plate. Top with Chorizo.

3. On a non-stick egg pan, set to medium low heat, add butter and melt. Add eggs and begin whisking with spatula and continue whisking rapidly developing small curds. Scramble until desired consistency is reached and season sparingly with salt. Add eggs to top of Toast and serve. Enjoy!

Camarones Rancheros Quesa Tacos

Camarones Rancheros are super typical where my family is from, Mazatlan, Sinaloa. We often eat them for breakfast, lunch, dinner. There really is never a specific time. Hope that you and your family love them too!

Ingredients:

For Camarones Rancheros:

1 lb. Shrimp, peeled and deveined

1/4 cup yellow onion, chopped

1 serrano/jalapeño/guero pepper, chopped

1 anaheim/poblano pepper, chopped

3 garlic cloves, minced

1 cup Roma Tomato, chopped

1/2 cup Cilantro, chopped

2 tablespoons Oil of choice

Fresh Ground Black Pepper

Kosher Salt

For Quesa Tacos:

8 Corn Tortillas

1 cups Oaxaca/Mozarella/Monterrey Jack Cheese (Any Melting Cheese works)

Makes 8 Tacos / 4 servings

Directions:

1. Begin by placing a large sauté pan on medium heat. Add oil and Onion, Peppers, and Garlic to pan. Sauté for 2-4 minutes or until onion are transparent.

2. Add Tomato and mix throughly and saute for 2 minutes.

3. Begin pre-heating comal/griddle pan for heating tortillas on medium-high heat.

4. Add Shrimp to saute pan with tomato and peppers mixture and season with salt and pepper to taste. Mix thoroughly. Cook for an additional 3-4 minutes or until shrimp has just lost its grey color. Turn off heat and remove pan from heat. Fold in chopped cilantro.

5. Warm Tortillas on griddle and add 2 tablespoons of grated cheese to each tortilla. Fold in half and toast on each side until cheese is melted and tortilla is toasted on both sides. This is important so that the taco doesn’t fall apart.

6. Spoon in Camarones Rancheros and serve.

Flour Tortillas - How to Make

Flour Tortillas

At a very early age, my mom would bring me into the kitchen and say, “You have to pay attention and watch how I do things.” Watching my mamí cook is like watching a professional. She moves with authority and finesse and knows her flavors through and through. When I was a kid, I would mimic the way her hands moved when she made tortillas before I fully understood what I was doing.

During the MasterChef Finale , my mom told everyone how my first flour tortilla was shaped like the continent of Africa. I’ve come a long way, and I encourage you not to get discouraged with your first attempts. Being able to roll out a perfectly round flour tortilla is a hard-earned skill, so try to be patient. Just remember that it’s not so much the shape of the tortilla but how it tastes. Spread a little butter on a just-made tortilla, take a bite, then you tell me if you care what shape that tortilla is!

Makes twelve to fourteen 10-inch (25-cm) tortillas  

Ingredients:

3 cups (375 g) all-purpose flour, plus more for dusting

1 ½ teaspoons salt

1 teaspoon baking powder

3/4 cup (155 g) cold lard or vegetable shortening, plus more for greasing

1 cup (240 ml) hot water

 Directions:

• In a large bowl, mix together the flour, baking powder, and salt. Add the lard and break it up with your hands until you have a cornmeal-like texture. Add the hot water and carefully mix with a spoon or your hands. You will have a very sticky dough. Remove the dough from the bowl onto a lightly floured surface and knead the dough for 5 to 8 minutes, dusting it with a small amount of flour as needed. Your dough will quickly turn from sticky to completely nonstick.

• Place the dough in a clean bowl, cover with plastic wrap or a damp towel, and allow it to rest for 5 minutes. While you wait, set a griddle or comal over high heat.

• Spoon a dime-size amount of lard in the middle of your palm and rub it between your hands to grease them generously (the added grease will prevent the balls from sticking to each other). Take the dough out of the bowl and pinch off some with your index finger and thumb to form balls that are about 2 inches (5 cm) in diameter (the balls should weigh about 2 ounces/55 g each). Set the dough balls on an even surface, greasing your hands every 2 or 3 tortilla balls.

• Dust a work surface and rolling pin with flour. Create a small mound of flour on one of the top corners of your work surface. Press a dough ball into the flour mound, flattening it with your four fingers (rather than the tips of your fingers). Flip it and press it into the flour again. 

• Place the floured dough round at the center of your work surface and roll from the middle away from you and then back toward you. Flip the tortilla over so that the now oval-shaped tortilla is horizontal instead of vertical. Repeat the rolling motion and continue to roll and flip the tortilla in the same manner until it measures about 10 inches (25 cm) round and 1/16 inch (2 mm) thick. Don’t be scared of the dough—if you mess up, you have plenty more to work with, and if you break the dough, you can pinch it and roll over it to fix it with no problem. If at any point your rolling pin starts to get stuck, dust the tortilla surface and rolling pin lightly and you will be all set to continue. 

• In one sweeping motion, almost as if you were going to brush the back of your hand over the griddle, gently lay your tortilla on the griddle, taking care not to burn yourself. Cook for 30 seconds, or until the tortilla bubbles up and lightly browns in spots. Flip the tortilla and cook for an additional 20 seconds on the second side. Flip the tortilla a third time and cook for an additional 15 seconds. Remove the tortilla from the griddle and wrap it in a kitchen towel or place it in a tortilla warmer to keep warm. Repeat making tortillas and cooking them in this fashion, adding them to the towel as they are made.

Corn Tortillas - How To Make

Corn Tortillas  

Corn tortillas were one of the first recipes I learned to make. It’s one of those basic recipes that all Mexican children grow up learning. In fact, teaching my Munchkin made for some of the most memorable kitchen time we’ve had together.

Fresh corn tortillas are easy to make, but I must warn you: fresh masa has a very different consistency from packaged instant corn masa flour. It is denser and the texture is smooth and starchy. If possible, use fresh ground masa for the best corn flavor.

Makes thirty-two 6-inch (15-cm) tortillas 

For fresh masa tortillas:

2 pounds (910 g) fresh unsalted ground corn masa

¾ teaspoon salt

¼ teaspoon fresh lime juice

For dried masa tortillas:

4 cups (520 g) instant corn masa flour, such as Maseca

¾ teaspoon salt

¼ teaspoon fresh lime juice

 Directions:

If you’re using fresh masa for your tortillas, combine all the ingredients in a bowl and knead until incorporated.

If you’re making dried masa tortillas, first whisk the salt into the corn flour, then add 3 cups (720 ml) warm water and lime juice and mix until incorporated. If the masa is too sticky or wet, add a bit more masa flour and continue kneading until it is easy to manage.  Allow the masa to rest in the refrigerator for 20 to 30 minutes before proceeding.

For either masa dough: Divide the masa into four equal portions and place them in a bowl; cover with a damp towel to keep your masa from developing a dry crust.

Preheat a griddle or comal over medium-high heat.

Cut through both sides of a large plastic bag, preferably a produce bag from the grocery store (see Notes), from the opening of the bag to the bottom edge (do not cut past the seam) to create a long strip of plastic with the seam down the middle. Lay the plastic flat on your tortilla press with the seam at the joint of the tortilla press. There will be extra plastic bag by the handle, but don’t worry; you will be using it to retrieve the tortilla later.

Divide the first portion of masa into eight equal-size balls. Place a ball onto the middle of the lined tortilla press. Cover the tortilla ball with the plastic, leaving the seam near the joint of the tortilla press, and press down to close the tortilla press. Be careful not to press too hard, as you don’t want to make your tortilla too thin (see Notes). Don’t be afraid to take a peek.

Open the tortilla press. Remove the plastic from the tortilla press, lay the tortilla facedown on one hand, and carefully peel back the top layer of plastic. Place your other hand on the tortilla and flip the tortilla onto that hand. Carefully peel back the plastic again, removing it completely and leaving the tortilla on your hand.

In one sweeping motion, almost as if you were going to brush the back of your hand over the griddle, carefully lay the tortilla on the griddle, taking care not to burn yourself. This sweeping motion will ensure there are no marks on the tortilla from flipping it once again.

Cook the tortilla for 1 minute on each side, or until it puffs up, flipping the tortilla with your hands or a spatula if you aren’t familiar with the heat of a griddle. Remove the tortilla from the griddle and wrap it in a kitchen towel or place it in a tortilla warmer to keep warm. Repeat pressing and cooking the tortillas in this fashion, adding them to the towel as they are made. Store leftovers for up to 2 weeks in a plastic bag in the refrigerator and reheat before serving. Tortillas can be frozen up to 6 months. Use for Soft Tacos, Rolled Tacos, Hard Shell Tacos, or Tostadas.

Notes

How thick or thin you make your tortillas is up to you, but the most authentic would be between 1/16 inch to 1/8 inch (2 to 3 mm). When you’re using your tortillas to make fried tacos, thinner is better.  

Using thin plastic is best for tortillas, as it makes it easier to separate the dough from the bag, so avoid heavy-duty plastic storage bags.

If you do not have a tortilla press place your plastic on your work bench/or counter and press down using a PLATE or Sheet Pan, anything with a wide flat surface works!

You can use this same recipe for SOPES by making them thicker and cooking them for the same minute. Then pinching edges and frying for 1-3 minutes and then draining free of oil. <3

To make tostadas, fry cooked tortillas OR bake at 300F for 5-10 minutes or until crisp.

Creamy Cashew Jalapeño Dip!

Ingredients:

2 cups Raw Cashews

1 bunch Cilantro, bottom stems removed

1-2 Jalapeños, stems removed

3 Garlic Cloves, peeled

1 cup of water

2 tblsp lemon juice fresh squeezed

1 tblsp Kosher Salt

Directions:

• In a medium saucepan boil cashews for 15 minutes or until doubled in size. Remove from heat and rinse.

• In a blender or food processor add all ingredients and blend until creamy and smooth. Add more/less salt/jalapeños/lemon juice to taste.

• Serve alongside crudités and/or tortilla chips. Provecho!

Triple Berry Coconut Niño Envuelto (Swiss Roll) - Sprouts

Triple Berry Coconut Niño Envuelto (Swiss Roll)

Yield: 8-10 slices ; Total Time: 1hr 20 min ; Difficulty: Moderate

Ingredients

Sponge Cake:

·       3 eggs (room temperature)

·       4 oz. Granulated Sugar

·       4 oz. All Purpose Flour

·       1 tblsp. Lemon Zest

·       1/2 tsp. Vanilla Extract

·       1 tblsp. Warm Water

Triple Berry Compote:

·       1/2 cup fresh blueberries

·       1/2 cup fresh raspberries

·       2 cups sliced strawberries, chopped

·       1/4 cup orange juice (from about one orange)

·       1 tsp orange zest

·       3 Tbsp sugar

Chantilly Cream:

·       2 cups cream, cold

·       1 tsp. vanilla extract

·       2 tblsp. sugar

Finishing Touches:

·       1 cup shredded coconut, toasted

·       Raspberries

·       Blueberries

·       Strawberries

Directions:

For Chantilly Cream:

In the bowl of an electric mixer, add heavy cream (as cold as possible), vanilla and sugar. Whisk until stiff peaks form. Cover with plastic wrap and refrigerate until serving.

For Triple Berry Compote:

In a medium saucepan, add berries, orange juice, orange zest, and sugar. Bring to a simmer on low heat. Simmer for 20 minutes, stirring occasionally. Try to keep berries as whole as possible. Remove from heat and cool completely. This can be made ahead and refrigerated.

For Sponge Cake:

Preheat Oven to 375F

-Grease a jelly roll or sheet pan with vegetable oil of choice. Cover oiled pan with parchment paper to exact measurements of pan. Dust pan with flour. 

-In the bowl of an electric mixer, add eggs and sugar and whisk on medium high until the mixture becomes light and fluffy, about triple in volume. This will take approximately 8-12 minutes.

-Add flour in three batches folding with a spatula in very gently in a “J” motion. Do not mix in circular motions. It is essential to maintain light and airy mixture. During the last fold, add the lemon zest.

-Lastly, add warm water and vanilla. Fold until incorporated. This will help to relax the mixture and increase its spread ability in the pan.

-Pour batter into the pan and spread it towards the edges and corners with a spatula, making the batter as even as possible to ensure an even bake.

-Bake in center rack of oven for 8-11 minutes or until sponge tests as clean on fork or toothpick. Do not over bake. Remove from oven and allow to cool in pan for 5 minutes.

Cake Assembly:

-Place a large piece of wax paper on work surface and invert cake pan to release cake. Remove parchment paper carefully.

-Spread on a thin layer of Triple Berry Compote onto sponge and allow to soak into sponge. Make sure to reserve most for the top as garnish. Begin to roll the cake while the sponge is still warm using the kitchen cloth to help. Roll tightly and consistently, leaving a crease at the bottom of the roll. Cover rolled cake with cloth and allow to rest for 30 minutes or until mostly cooled.

-Unroll sponge and add spread approximately half of the Chantilly Cream into an even layer. Re-roll the cake and place in refrigerator to cool, approximately 30-60 minutes.

-Spread remaining Chantilly Cream over the roll and coat with toasted coconut. Smother with remaining compote and garnish with Fresh Berries as needed.

Serve and Enjoy!

One-Pan Loaded Baked Cauliflower

One Pan Dishes are my new fave... honestly because I HATE washing dishes! LOL
So I’m sharing one of my “diet” foods, this is loaded baked Cauliflower! #ketofriendly #keto

Ingredients:
1/2 Cauliflower, broken into florets
2 thick sliced bacon slices
1/4 cup shredded Monterrey Jack/Mozzarella
1 tablespoon Olive Oil
Salt & Pepper

Garnish:
2 tablespoons Sour Cream
1 Green Onion, thinly sliced

MAKES 2-4 Servings

Directions:
-Preheat Oven to 400F
-Toss Cauliflower In oil and season with salt and pepper -Place on one side of sheet pan
-Place sliced bacon on opposite side. -Bake for 20 minutes -Remove from oven, chop bacon, toss cauliflower in bacon fat. Add cheese and sprinkle chopped bacon on top. Return to oven. Bake for 5 more minutes.
Remove from oven, add Garnish to taste and serve.

Tajin Baked Sweet Potatoes

Ingredients:

2 Orange Sweet Potatoes, peeled

2 Purple Sweet Potatoes, peeled

¼ cup Olive Oil, plus 3 tablespoons

1 ½ tablespoons lemon zest

1 tsp ground Black pepper

1 tablespoon Tajin

Directions:

Preheat oven to 400°F

1.    Using a mandolin slicer, slice sweet potatoes into 1/8” rounds. Place sweet potato rounds in a bowl and add ¼ cup of oil, toss to coat. Season with Tajin seasoning, black pepper, and lemon zest. Toss to coat. 

2.    In a decorative baking dish, begin by coating the bottom and sides of the pan with 3 tablespoons of olive oil. Proceed to place sweet potato rounds in alternating colors into the baking dish, layering them in a domino fashion until the baking dish is completely filled.

3.    Cover baking dish with aluminum foil and bake for 45 minutes or until cooked thru. Remove aluminum foil and allow potatoes to crisp up, approximately 10-15 minutes. Remove from oven and allow to cool 5 minutes before serving.