Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

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This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

• 1.5-2 lbs. ribeye steak
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Romaine lettuce, for serving
• Fresh salsa, for serving

For Sweet Pepper Guacamole:

• 3 ripe avocados
• 1/2 cup red onion, chopped
• 1 small tomato, seeded and chopped
• 2 small sweet peppers, seeded and chopped
• 2 tbsp. fresh cilantro leaves, chopped
• 1/2 tsp. salt
• 1 lime, juiced

For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

The Best Queso Cheese Sauce

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Queso is my thing. I'm a terrible decision maker, but when I'm in the mood for queso, I have no problem deciding what's for dinner. Mexican. With queso. But it has to be GOOD queso. Not the watered down stuff. And this queso right here? It's pretty legit. If eating it straight out of the pot is any indication, I'd say it fits the bill perfectly (although I will neither confirm nor deny I did such a thing). Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional)
• 1 1/2 cups half & half
• 1/2 (15 oz.) can petite diced tomaotes with green chiles, drained
• 1 tbsp. cornstarch
• 4 oz. cream cheese, cut into cubes and softened
• 1 tsp. yellow mustard
• 8 oz. sharp Cheddar cheese, shredded
• 8 oz. Monterey Jack cheese, shredded

Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and diced tomatoes.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald, then lower the temperature to medium-low. Then stir in the cream cheese and mustard.

Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Source: Adapted from A Spicy Perspective

Pulled Chicken Nachos

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When you let chicken slow cook on the stovetop for a couple hours, it becomes tender and falls apart at the touch. And you know what's perfect to do with that tender chicken? Put it on top of chips, top it with cheese and melt it. Ooey, gooey, cheesy nachos are perfect for game day and are a snack everyone, young and old, will enjoy!

Printable Recipe

Ingredients

Chicken:

• 4 cups water
• 2 chicken bullion cubes
• 1 Guinness beer
• 4 tsp. garlic
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tbsp. oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 1/4 tsp. crushed red pepper
• 1.5 lbs. frozen, boneless, skinless chicken breasts

Nachos:

• 1 bag tortilla chips
• 2 cups Cheddar or Mexican blend cheese, shredded
• Guacamole
• Sour cream
• Salsa

Add water, bullion cubes, beer, garlic, chili powder, cumin, oregano, salt, pepper, bay leaves and red pepper to a Dutch oven over medium-high heat. Bring to boil. Lower heat to low and add the chicken. Cover and cook on low for 1.5 hours, stirring often.

Once chicken is done, shred with two forks.

Preheat oven to broil.

Place chips on a large baking sheet. Using a slotted spoon, scoop up the chicken and allow to drain, and then spread evenly over the top of the chips. Top with shredded cheese. Place under the broiler for 3-4 minutes or until cheese is melted.

Remove from the oven and top with desired amount of guacamole, sour cream and salsa. Serve immediately.

Source: SK Original

Slow Cooker Barbacoa Beef

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This past Tuesday morning, which happened to be Cinco de Mayo, I casually asked Chris if he wanted a Mexican-themed dinner. Without skipping a beat, he replied, "Barbacoa." Guess he's had some time to think about it.

So off to the store I went to buy a chuck roast to make my hard-working husband some barbacoa beef. This recipe was exceptionally simple since I just threw everything in the crockpot and went about my day. The tender, shredded beef was mouth-watering and I really enjoyed it because we had a choice to use it in tacos, enchiladas, a quesadilla or on a salad. The possibilities were endless! The night I made this I seriously made the best quesadillas I've ever had and the next night I made equally as delicious tacos. So amazing. Enjoy!

Printable Recipe

Ingredients

• 3 lbs. chuck roast (fat trimmed), cut into 2-inch chunks
• 4 tsp. garlic, minced
• 2 chiptoles in adobo sauce, cut in half, seeds removed and chopped (can keep seeds in if you want it extra spicy)
• 1 (4 oz.) can chopped green chiles
• 1 small white onion, finely chopped
• 1/4 cup fresh lime juice
• 2 tbsp. apple cider vinegar
• 3 bay leaves
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano
• 2 tsp. salt
• 1 tsp. black pepper
• Dash of ground cloves
• 1/2 cup beef broth

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Source: Adapted from Gimme Some Oven

Frozen Fresh Mango Margaritas

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Happy Cinco de Mayo! I'm sure everyone will be partaking in their fair share of chips and salsa consumption today, so it's pretty crucial that you have a tasty cocktail to wash it down with. I made these mango margaritas using a fresh mango, and they turned out so refreshing and sweet, so I can't wait to share them with you all!

The little bit of additional sugar that is added to these margaritas brings out the natural sweetness of the mango. If you want to make these for a family celebration, you can leave out the tequila when blending up the ingredients. Then just top off individual glasses with tequila for the adults so your little kiddies can enjoy their own virgin versions of this refreshing cocktail. Enjoy!

Printable Recipe

Ingredients
Serves 2

• 1 mango, peeled and cut into chunks
• 1 cup ice
• 3 tbsp. sugar, plus extra for the rim
• 1 lime, juiced
• 1 1/2 oz. tequila

Add mango chunks, ice, 3 tbsp. sugar, lime juice and tequila to a blender. Puree until smooth. 

Pour a small amount of sugar onto a plate. Trace the squeezed lime around the rim of 2 glasses. Flip the glasses upside down in the sugar so the rim gets fully coated. 

Pour the margarita mixture into the glasses and serve.

Source: SK Original

Mexican Rice Pudding

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My mom makes amazing rice pudding, but recently I heard about another type of rice pudding that uses sweetened condensed milk in place of some of the milk. Have you ever had sweetened condensed milk? It's basically milk that has had all the water removed, and then sugar is added. Sounds amazing right? I could eat it straight from the can, so as soon as I heard about this other rice pudding recipe I jumped right on that train. I couldn't wait to try it.

Mexican Rice Pudding is just as creamy and delicious as traditional rice pudding, but the sweetened condensed milk adds a nutty, sweet flavor and makes the pudding a little more silky. I opted to use some reduced-fat milk in this recipe because it made me feel a tad bit better about myself after devouring almost the whole thing. This is definitely one for the recipe binder and would be perfect for your Cinco de Mayo celebration. Enjoy!

Printable Recipe

Ingredients

• 7 cups water
• 1 cup long-grain white rice
• 1 cinnamon stick
• 1 1/2 cups reduced-fat milk
• 1 (14 oz.) can sweetened condensed milk
• 1 cup heavy cream
• 1/2 cup raisins
• Ground cinnamon, for serving

Put the water, rice, and cinnamon stick in a medium saucepan over medium-high heat. Bring to a boil and cook uncovered for 18 minutes.

Once rice is done, use a sieve to drain out the remaining water. Discard cinnamon stick. Return the cooked rice to the saucepan. Add the reduced-fat milk, sweetened condensed milk and heavy cream. Once the mixture comes to a boil, turn the heat to low and cook for an additional 15 minutes or until rice is thick, stirring constantly. Once done, add raisins and stir to combine.

Transfer the mixture to a bowl and refrigerate until chilled, about 2-3 hours (or you can serve at room temperature). Dust the pudding with cinnamon before serving.

Source: SK Original