Quick 10m Recipes

Tostada Tacos

Time is flying, and we’re still at home. Weather is getting nicer, and we’ve fired up the grill several times already this summer. While my creative juices are beginning to flow again, I find myself gravitating towards easier, more simpler dishes and recipes, given that my husband and I are still navigating parenthood with a 3.5-month-old.

We initially bought flour and corn tortillas to make crunchwrap supremes, then realizing the flour tortillas were too small opted for cheesy gordita crunches. Upon opening the flour tortillas, we noticed they went moldy *Sigh*. Ultimately, we decided to just make tacos, but I had already poured avocado oil in a pan to fry up the corn tortillas. I decided to stick with frying the corn tortillas up a bit and made them into traditional tacos, with a tostada twist.

These were so easy to make, and I used Siete Foods brand Taco seasoning, which was INSANELY delicious. How have I not had this before? You can find this seasoning online at Thrive Market (my go-to for a lot of products and groceries) or at Whole Foods.

Step 1: Pour oil of choice into a shallow frying pan just enough that it coats the bottom of the pan and then an extra 1/4″.

Step 2: Heat the pan on medium and add two tortillas at once. Let them fry for about a minute or two on each side, or until you see them start to bubble and lightly brown on the sides.

Step 3: Let sit on a paper towel-lined plate to absorb excess oil. Assemble as you would tacos with all of your ingredients: tomatoes, lettuce, cheese, sour cream, taco meat, hot sauce. Enjoy!

The texture of these tacos is a little crisp with a perfect bend in the tortilla, mixed with the mildly-spicy Siete Foods taco seasoning, I’m already anticipating making these again next week; NOMaste and stay safe!

Fusilli Pasta with Red Pepper Cream Sauce

Pasta. Who says no to pasta? There’s virtually endless “pastabilities” when it comes to making pasta as a meal. You can add vegetables, a variety of meats, different sauces, different shapes of pasta, even alternative pastas such as Banza (chickpea) or brown rice pasta! It’s literally one of the most reliable pantry items that never disappoints.

I’ve wanted to try and make an easy cream sauce and figured being at home lends itself to more experimenting in the kitchen. I had a jar of roasted red peppers and some heavy cream, and decided to throw it into a blender with some dried herbs and parmesan. I will say that this sauce is heavy on the red pepper flavor, so if you aren’t a roasted red pepper fan, this may not be for you. However, I love them so this was incredibly tasty for me (my husband not so much… but hey, ya can’t win them all).

This sauce has layers of flavor: the cream, the parmesan, the peppers themselves, and then the oregano and basil added into it. Tossed with some fusilli pasta – one of my favorites – and it was exactly what my belly needed.

Here’s what you’ll need:

  • 1 package of preferred pasta
  • 1 jar roasted red peppers
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • Red pepper flakes
  • Dried oregano
  • Dried basil
  • Salt
  • Pepper

Begin by boiling a pot of water. Salt the water and begin to cook your desired pasta until al dente and strain. Pour into a bowl. For the sauce, blend the peppers, cream, parmesan, and spices together in a blender. Pour the sauce over the pasta and stir to combine. Sprinkle a little more salt, pepper, and parmesan and mix. Serve with fresh basil, a dollop of ricotta, or even some sautéed spinach or zucchini! Plus, this pasta and sauce tastes EVEN BETTER as leftovers the next day. #winning

Sausage and Peppers

Peanut butter and jelly. Macaroni and cheese. Donuts and coffee. Okay, the donuts and coffee doesn’t necessarily fit the analogy, but I can always go for a donut when I have coffee it sort of counts. Classic pairings are sometimes even more delicious than getting ultra creative and trying hard in the kitchen. During today’s current reality (I REFUSE to say new normal, because nothing about this is normal, it’s our current reality and if things shift afterwards – hopefully they do – it will be our new reality), it’s damn near impossible to order groceries on whatever site you use, grab a delivery slot, and get everything you hoped for. Sometimes, we have make do with what we have, and that’s what sausage and peppers was for me.

I’m a purist when it comes to certain foods, and sausage is one of them. I’m not a huuuge turkey or chicken sausage fan, I just feel like the flavor in pork sausage tastes better, and it’s higher fat for a reason! Trader Joe’s makes an awesome pork and beef uncured sausage link pack that I am dying to grab again, when I am brave enough to venture to stores. I had a pack in the freezer and decided “THIS is a good time to take these out and make lunch with them.” I had also ordered several bell peppers from the previous week’s grocery delivery, so AHA!… let’s make sausage and peppers. I’d like to take a moment to settle a debate here too: I despise green peppers. There is no room for them at the table: they smell and taste like dirt and are super bitter. I prefer orange and yellow bell peppers and usually have them on hand.

Here’s what you’ll need for this super simple and tasty dish:

  • 1 pkg sausage (I’ll allow turkey or chicken substitutes here), sliced into small rounds
  • 2 medium peppers, julienned (sliced thin)
  • 2 tbsp olive oil
  • Your favorite spicy seasoning – I use a fajita mix or cajun mix, I would also use New Bae seasoning from Primal Palate, found here!

Start by heating a large sauté pan with the olive oil. Throw in the peppers and let them cook down until they begin to sweat and slightly brown, this will be around 5-7 minutes. Throw in the sliced sausage and sprinkle in your seasoning. Cook until the sides of the sausage are browned and the peppers are soft.

This dish is perfect on its own, over orzo pasta, paired with rice, or can be tossed with other roasted veggies. I will also say this stays well in the fridge so it’s a perfect stay-at-home meal prep for lunches. Enjoy!

Paleo Chicken Nuggets

Hi my name is Morgan and I am a five year old when it comes to chicken nuggets or tenders. Whenever hubby and I go to Citi Field for a Mets game (LGM!) I always get the same. exact. thing: Chicken tenders and french fries with a shake (from Shake Shack because duh…). I’ve ventured off the beaten path once and got a sausage and peppers, and the game wasn’t the same. What’s not to love about tenders and nuggets? They’re crispy, fried, juicy, and honey mustard makes for the perfect pairing. No questions asked.

I love using cassava flour to make nuggets, tenders, and cutlets because not only is it grain/gluten free, it’s provides such a depth of flavor from the yucca root itself. I use Thrive Market’s Cassava Flour – found here (also if you use the banner, you can get $20 shopping credit when you sign up for a membership!) and love the texture of it. Cassava is also super versatile and is usually a 1:1 ratio for subbing out AP flour when baking. The way the chicken crisps up when battered in cassava flour is very similar to using breadcrumbs.

Here’s what you’ll need for these paleo nuggets:

  • 3-4 boneless, skinless chicken breasts
  • 1 cup Thrive Market Non-GMO Cassava Flour (or preferred brand)
  • Dried oregano
  • Dried thyme
  • Dried rosemary
  • 4 tbsp avocado/olive oil
  • 3 tbsp grass fed butter
    • having a blend of healthy fats to shallow fry the chicken in helps with the crispiness and less splatter.
  • dipping sauce of choice
    • we used Cedar Foods tzatziki sauce.

For these nuggets, it’s as simple as a four-step process:

  1. Rinse and pat dry your chicken. Slice each breast into bite size pieces.
  2. Pour the cassava flour and dried spices into a large bowl and whisk to combine.
  3. Add chicken pieces to the flour and mix together to fully coat each piece.
  4. Heat a skillet/large pan with oil and butter on medium heat and begin to place several pieces into the skillet. Let each piece sit for 3-4 minutes per side. Repeat until all chicken is cooked.

I swear this will become a family favorite, and will definitely be a weeknight go-to as this is one simple and quick dinner to pull together, especially if you have the chicken cut ahead of time. This could be delicious as chicken alfredo, thrown in with some broccoli for a stir fry, or just as is with a dip and veggies on the side!

Easy Baked MAC (Mac-n-Cheese)

It’s the holiday season, and there’s nothing better than seeing family, friends, and eating a ton of different foods. It’s the third night of Hanukkah, and while I didn’t make latke’s this year (which you can find my recipe from last year here), I did toy around with something anyone celebrating any holiday would love, MAC AND CHEESE.

There are a ton of different ways to make mac and cheese (or as I simply call it MAC), and I usually start by making a roux. A roux is a base for sauces such as a cheese sauce: you take chopped onions and butter, sauté until fragrant and translucent, then add flour and it makes a paste. Then, you pour in some cream/milk/alternative to milk and stock, and bring to a boil. This will thicken; turn the heat off and layer in the shredded cheese until fully blended and combined. Yeah, this recipe is labeled EASY MAC for a reason, because we skip the roux step. We use four ingredients and it’s done in one pot. You heard me, ONE POT.

Here’s what you’ll need:

  • 1 lb or box of pasta – I used Banza’s wheel shaped pasta (this is a chickpea flour pasta and it is delicious – find it here)
  • 1/4 cup milk
  • 2 tbsp grass fed butter
  • 1 and 1/2 cups mixed shredded cheese – I used Organic valley cheddar, sharp cheddar, and mozzarella.
  • Parmesan cheese
  • Breadcrumbs – to top off prior to broil
  • Salt
  • Pepper

Bring 4 quarts of water to a boil. Cook your preferred pasta to the desired doneness, since Banza is gluten free I cooked two minutes below the recommended time on the box as I prefer to have pasta more al dente. Strain and rinse.

Add back into the same pot and turn the heat onto medium. Pour in the milk and butter, stirring the pasta in and coating. Have patience here, the butter will take some time to melt. Sprinkle in the cheese a little at a time, stirring to combine frequently. Keep the heat between medium and low, so the cheese melts and coats all the pasta.

Set the oven to broil. Pour the MAC from the pot into an oven friendly casserole dish and sprinkle with breadcrumbs and parmesan cheese, plus a pinch more shredded cheese bc #yolo. Broil for three minutes, check after three because it can go from nicely brown to “OMG I BURNT IT” in a matter of minutes. Serve immediately and scarf down because this baby will go fast at your dinner table! NOMaste and Happy Holidays! <3

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