...and all are not only bursting with flavor, but fun to cook and eat! They also look beautiful on a plate and you will look like a master chef to whoever you serve these recipes.
THIS - Hungarian Grilled Cheese and Mushroom Soup (video below)
THAT - Crab Rangoon Grilled Cheese (video below)
THE OTHER - Honey Sriracha Cauliflower Tacos (recipe below)
This Hungarian Grilled Cheese and Mushroom Soup is the epitome of comfort food and perfect for warming up on a cold, winter day. The recipe can easily be modified to be vegetarian by swapping vegetable stock for the beef stock, and by leaving out the Hungarian salami in the grilled cheese.
Crab Rangoon Grilled Cheese takes the popular appetizer (crab and cream cheese fried wontons) and transforms it into an irresistible grilled cheese. But be warned - this sandwich is super rich and filling!
Honey Sriracha Cauliflower Tacos will make sure that you never miss the meat. This vegetarian recipe is packed full of bright flavors and different textures. The cauliflower florets are marinated in a sweet and spicy sauce and then air-fried before being topped with a fresh slaw, lime crema, and bleu cheese crumbles.
I started with the Honey Sriracha sauce by combining one third cup each honey and Sriracha, one tablespoon each soy sauce and rice vinegar, and one quarter teaspoon sesame oil.
I also made a lime crema by combining one half cup sour cream with one tablespoon freshly squeezed lime juice and a pinch of salt.
For the slaw, I combined six ounces bagged rainbow slaw with two tablespoons freshly squeeze lime juice. I set aside while I worked on the rest.
I cut one head of cauliflower into bit size florets, dipped each piece into the sauce, allowing the excess to drip back into the bowl, and set each piece in an air fryer basket sprayed with cooking spray. I air fried at 370 degrees for 10 minutes. (You may need to do this in batches depending on the size of your air fryer.) If you prefer crunchier cauliflower, you can air fry for 8 minutes.
You can also roast the cauliflower in a 425 degree conventional oven for 20 minutes, or until desired doneness has been reached.
I blistered eight small corn tortillas in a dry skillet over high heat, flipping after a minute. I assembled the tacos starting with a layer of cauliflower and I drizzled on some extra honey Sriracha sauce....
...followed by some of the fresh slaw...
...and finally, I drizzled on the lime crema and topped with crumbled bleu cheese and fresh cilantro leaves. I served with a lime wedge and these needed nothing more!
Huge flavors in every bit! As always, if you try any of these recipes, please let me know! Have a tasty week!
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