Monkey Salsa And Jams’ Post

SAVE this recipe for later!👇 Instructions: - Preheat your grill to medium-high heat. - In a small bowl, mix together the olive oil, chili powder, cumin, smoked paprika, salt, and black pepper to create a spice rub for the pork chops. - Rub the spice mixture all over the pork chops, ensuring they are evenly coated. - In another bowl, combine the diced peaches, red onion, jalapeño, cilantro, lime juice, salt, and black pepper to make the peach salsa. Mix well and set aside. - Place the seasoned pork chops on the preheated grill. Grill for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium, using a meat thermometer to check doneness. - Once the pork chops are cooked through, remove them from the grill and let them rest for a few minutes. - Serve the grilled pork chops with a generous spoonful of peach salsa on top.

It’s crunch time at lunch time with the #TasteOfGFC. This #GrainFieldChickens chicken and cheese quesadilla is a must-try to keep lunch exciting in 2024! You will need: * Grain Field Chickens crumbed chicken patties (cooked and cooled) * Flour tortillas * Shredded cheese (cheddar) * Salsa * Sour cream * Sliced green onions (optional) Method: 1. Cook the GFC crumbed chicken patties as per the package instructions. 2. Place a flour tortilla on a skillet over medium heat. 3. Sprinkle a layer of shredded cheese over half of the tortilla. 4. Place a crumbed chicken patties over the cheese. 5. Fold the tortilla in half, press gently, and cook until the cheese is melted and the tortilla is golden brown. 6. Remove from the skillet and let it cool slightly before cutting into wedges. 7. Pack the chicken patty and cheese quesadilla in a lunch container. Include small containers of salsa and sour cream for dipping. 8. Optionally, sprinkle sliced green onions over the quesadilla for an extra kick of flavour.

🌟Seven-Layer Taco Salad🌮🥗🥓 Ingredients😋 1 can of refried beans/ Ground Beef 1 cup sour cream 1 cup salsa 1 cup shredded cheddar cheese 1 cup shredded lettuce 1/2 cup diced tomatoes 1/2 cup sliced black olives 1/4 cup chopped green onions 1/2 tsp ground cumin 1/2 tsp garlic powder Salt and black pepper to taste Tortilla chips (for serving) Directions👩🍳 Prepare the Layers: In a small bowl, mix the sour cream with ground cumin, garlic powder, salt, and black pepper. Assemble the Salad: Spread the refried beans/ground beef evenly in the bottom of a 9x13 inch dish or a similar-sized serving dish. Next, layer the seasoned sour cream over the refried beans. Spread the salsa over the sour cream layer. Sprinkle the shredded cheddar cheese evenly over the salsa. Add the shredded lettuce in an even layer on top of the cheese. Follow with a layer of diced tomatoes. Add the sliced black olives and chopped green onions on top. Serve with tortilla chips. Enjoy😋❤️

Seven-Layer Taco Salad Ingredients: 1 can of refried beans/ Ground Beef 1 cup sour cream 1 cup salsa 1 cup shredded cheddar cheese 1 cup shredded lettuce 1/2 cup diced tomatoes 1/2 cup sliced black olives 1/4 cup chopped green onions 1/2 tsp ground cumin 1/2 tsp garlic powder Salt and black pepper to taste Tortilla chips (for serving) Directions: Prepare the Layers: In a small bowl, mix the sour cream with ground cumin, garlic powder, salt, and black pepper. Assemble the Salad: Spread the refried beans/ground beef evenly in the bottom of a 9x13 inch dish or a similar-sized serving dish. Next, layer the seasoned sour cream over the refried beans. Spread the salsa over the sour cream layer. Sprinkle the shredded cheddar cheese evenly over the salsa. Add the shredded lettuce in an even layer on top of the cheese. Follow with a layer of diced tomatoes. Add the sliced black olives and chopped green onions on top. Serve with tortilla chips. Enjoy #StarbuckMinnesotaMan

Taco Mac and Cheese Casserole Ingredients: - Ground beef - Taco seasoning - Macaroni - Cheese - Tomatoes - Green chilies - Onion - Sour cream - Salsa - Black beans - Corn - Cilantro - Avocado Instructions: 1. Cook the ground beef in a skillet until browned, then add taco seasoning according to package instructions. 2. Cook macaroni according to package instructions and drain. 3. In a large bowl, combine cooked macaroni, taco meat, tomatoes, green chilies, onion, sour cream, salsa, black beans, corn, and cilantro. 4. Spread mixture into a casserole dish and top with shredded cheese. 5. Bake in the oven until cheese is melted and bubbly. 6. Serve with sliced avocado on top.

This week's recipe: Poor Man's Burrito Bowl INGREDIENTS • 2 cups uncooked long-grain white rice  • 1/2 tsp salt  • 2 15oz. cans black beans  • 1/2 tsp ground cumin  • 1/4 tsp garlic powder  • 1 16oz. jar salsa  • 6 oz. shredded cheese • 1 bunch green onions  • 1 jalapeño (optional)  INSTRUCTIONS  1. Add the rice, salt, and 3 cups water to a medium sauce pot. Place a lid on top, turn the heat on to high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit, with the lid in place, for an additional five minutes. Fluff just before serving. 2. While the rice is cooking, make the beans. Add both cans of black beans (undrained) to a small sauce pot, along with the cumin, and garlic powder. Heat over medium, stirring often, until heated through. 3. Slice the green onions and jalapeño (if using). 4. Once the rice is cooked, build the bowls. Add one cup cooked rice, 1/2 cup warm black beans, 1/3 cup salsa, and 1 oz. shredded cheese (about 1/4 cup) to each bowl. Top with a few sliced green onions and jalapeños, then serve.

It’s crunch time at lunch time with the #TasteOfGFC. This #GrainFieldChickens chicken and cheese quesadilla is a must-try to keep lunch exciting! You will need: * Grain Field Chickens crumbed chicken patties (cooked and cooled) * Flour tortillas * Shredded cheese (cheddar) * Salsa * Sour cream * Sliced green onions (optional) Method: 1. Cook the GFC crumbed chicken patties as per the package instructions. 2. Place a flour tortilla on a skillet over medium heat. 3. Sprinkle a layer of shredded cheese over half of the tortilla. 4. Place a crumbed chicken patties over the cheese. 5. Fold the tortilla in half, press gently, and cook until the cheese is melted and the tortilla is golden brown. 6. Remove from the skillet and let it cool slightly before cutting into wedges. 7. Pack the chicken patty and cheese quesadilla in a lunch container. Include small containers of salsa and sour cream for dipping. 8. Optionally, sprinkle sliced green onions over the quesadilla for an extra kick of flavour.

Anyone else love experimenting with new recipes or even your own existing recipes? Here is a favorite from one of our very own Sulli'ns. Grilled Pork Loin and Jalapeno Pineapple Salsa: Ingredients: For the Pork: 1 Pork tenderloin 1 Teaspoon ground cumin 1 Teaspoon chili powder 1/2 Teaspoon red pepper flakes 1 Tablespoon olive oil 1 Teaspoon salt & pepper For the Salsa: 1 can pineapple rings 1/2 Onion cut into thick slices 2 Halved jalapeños 1 Juiced lime 2 Tablespoons cilantro Salt & pepper to taste Step 1: Coat the pork with olive oil, cumin, chili powder, red pepper flakes, salt and pepper. Step 2: Place on grill and cook until done, around 20 minutes on 450 degrees. Step 3: Coat pineapple rings, jalapeño and onion in olive oil and place on grill until soft. Step 4: Place fruit/vegetable mixture in a blender with lime juice, cilantro, salt and pepper. Blend until salsa consistency is achieved. Serve warm alongside the pork loin. #SullivanBankStyle #CookingFunWithSullivanBank

HMM. WHAT TO EAT?. A GRILLED CHEESE POACHED EGGS SANDWICH GRILLED CHEESE SANDWICH (TOAST THE BREAD -- LIGHTLY BUTTER ONE SIDE EACH -- ADD AMERICAN SLICED CHEESE -- ASSEMBLE -- FRY UNTIL CHEESE IS MELTED) POACHED EGGS BUTTER AND SALT THE POACHED EGGS TO TASTE EXTRA X2 - X3 -- TABASCO SAUCE OVER THE POACHED EGGS -- PLACE POACHED EGGS ON TOP OF THE GRILLED CHEESE SANDWICH.

Made this for our fam last week and they were SUPER SKEPTICAL at first but then LOVED IT! Recipe Below 👇🏽 Pepper 🌶️ Egg 🍳 in a Hole 4 servings Ingredients: • 4 red bell peppers • 8 large eggs • 1 tsp salt • ½ tsp ground black pepper • 1⅓ cup reduced-fat cheddar cheese • 2 cups shredded jicama (or hash browns) • ¼ cup tomatillo salsa Directions: 1. Preheat the oven to 425°F. 2. Cut the bell peppers into 2 rings per serving (8 rings for 4 servings), about ¾-inch thick. Discard the seeds and stems of the pepper, and mince the remaining flesh finely; set aside. 3. Place the pepper rings onto a sheet pan lined with parchment paper. 4. Add 1½ tablespoons of cheese to each ring, and then top each with one tablespoon of the minced pepper. Bake for about 10 minutes until the cheese has melted. 5. Remove the sheet pan from the oven and crack one whole egg into each of the pepper rings. 6. Season the eggs with salt and pepper and top with the remaining cheese, about one tablespoon of cheese per pepper ring. 7. Bake for 8 minutes until the eggs are cooked. 8. Meanwhile, combine the shredded jicama with the tomatillo salsa and the remaining minced red peppers, and arrange an equal portion onto each plate. 9. Using a large, wide spatula, carefully lift the baked pepper rings off the sheet pan and place two per portion onto the jicama salsa. #healthy #indy #workingmom #workfromhome