Tag Archives: dinner

May23

FeedmePhoebe’s Gluten Free Sriracha Ginger Meatloaf + Broccoli Fried Rice

Posted on May 23, 2016 by athaidek

I made this dinner for a St-Charles-house-family-meal a few months ago. To give you some context, Webster’s dictionary defines a St-Charles-house-family-meal as one where a) the fire alarm goes off because our windows are painted shut and literally everything you cook sets it off, b) someone gets accused for not eating carbs , subsequently carbs are consumed by all, c) we run out of plates, chairs, cups, or utensils and resort to more artistic ways of eating. (slices of cake served in coffee filters , people sitting on the floor eating on the coffee table, people eating in a lawn chair eating off a small side table, people sitting on the ground eating off of a square cooler, boys stealing our silverware/cups/pots/oven/spices) , and the most necessary part of a St Charles house family meal is discussing buying a dog or hosting a Murder mystery dinner.

For the past two years, I’ve lived in a house fondly known as “The Quarter House,” (I think we’ve called it that a whopping 2 times), because it looks slightly like a New Orleans French Quarter house. With a full porch on both levels, the house has welcomed its fair share of fun visitors, held many parties and dinners, but most importantly, it’s been a welcoming home base. Of the 9 (actual) tenants in 4 units in the house, 4 of us went to high school together, all of us are friends, and we have at least 5 others who don’t live in the house but may as well be our roommates. This weekend marks the last that we live together – some of us having lived here for 1 and others for 2 years, together.

In honor of our last week as roomies, I’m sharing with you a great Sunday night meal for you and your friends/ family / fr-amily. I still have many tips and stories to share with you from my tiny kitchen, but I’m excited for my new farmhouse sink and GAS RANGE in the new place! I’ll be missing our house, but thankful for continuing friendships with the people in it.

I understand if you do not meatloaf, but I will not have a discussion with you about it. It’s like when you bring something up with your dad that you knooowwww is going to end with both of you STILL feeling passionately about the OPPOSITE side of the other. Yea, I understand, it’s a loaf of meat. But it’s so comforting – you mix up some classic ingredients, throw it in the oven, and during the hour while it bakes, you’re getting excited for your warm cozy meal with friends.

I love Phoebe Lapine’s blog because she posts recipe that align with different dietary restrictions, but also are takes on classic dishes. I have been wanting to make this meal for a long time and am so glad I did!

Thanks to my housemate Daniel for the final plating pics. It pays to have friends with the more artistics capabilities 🙂

Sriracha Ginger Meatloaf, from FeedmePhoebe, serves 4

For the glaze

1/2 cup ketchup
1 teaspoon minced ginger
1 garlic clove, minced
1 tablespoon sriracha

For the loaf

2 large eggs, beaten
4 scallions, finely chopped
2 teaspoons minced ginger (really a 1-inch knob of gingner, peeled and grated)
2 garlic cloves, minced
1 tablespoon gluten-free tamari (just uesd low sodium soy sauce)
½ cup gluten-free oats (I just used regular oats)
1 teaspoon sea salt
1 pound ground beef
1/2 pound ground pork

1. Preheat your oven to 375 and set the rack in the upper-middle of the oven. Middle is fine if that’s confusing. You want your meatloaf not to burn by being too high up

2. In a small bowl, mix the glaze ingredients. One of my housemates doesn’t like ketchup very much so I reduced the amount of glaze. However, the glaze is delicious, dont skimp.

3. In a large bowl, mix together eggs, scallions, ginger, garlic, soy sauce, oats, and salt until combined

4. Next, add in the beef and pork and mix the meat with egg mixture until JUST MIXED. This is key. The second time I made this dish I mixed up the meat too much and it was a bit dry. It helps that you’ve already mixed the other flavors together so the meat should get incorporated with the spice mixture fairly easily.

5. Line a baking sheet with parchment paper or aluminum foil, and form a log-shape with the meat mixture on it. I think I saw this on Ina Garten – apparently you want to pack the meat in the middle first and start pushing it outwards, ensuring that you don’t leave any air pockets in the meatloaf. This will keep it from drying out.

6. With a spoon or brush, slather on about half the glaze on top of the meatloaf.

7. Bake for 1 hour , until the top is all crispy. Let stand for 15 mins before serving

Broccoli fried rice, adapted very slightly from A House in the Hills , serves 4

1 cup any rice you like – I prefer jasmine
2 heads broccoli, chopped, including the stems if you like them
1 medium onion, diced
1 tablespoon + 2 teaspoons toasted sesame oil
2 TBS fresh ginger, peeled and grated/minced
3 cloves crushed garlic
3 tablespoons low sodium soy sauce
1 tsp rice wine vinegar
1 lime

1. Cook rice according to directions but add on 2 tsp of the sesame oil with the water when cooking.

2. Once rice is close to done, heat a large skillet and add the rest of the sesame oil. Cook onions until they start to sweat and you can see through them.

3. Add broccoli and sautee until the outsides get a little crisp. Add a bit of water if the pan is too dry.

4. Add the soy sauce, garlic, ginger, rice, and vinegar, sauteeing all the ingredients together until the broccoli is cooked how you like (about 4-5 minutes for me) and the rice is coated in the oil and sauce. If you want this to be really fried, let it keep cooking and turn up the heat to get some more crisp.

5. Squeeze in lime at the end. Serve with meatloaf and sriracha on the side.

This is really yummy. It’s not going to make it out of the pan before you trying it so just serve from here 🙂

Sep7

Dinner in the Mediterranean: Chicken Shawarma, Spiced Rice, Israeli salads

Posted on September 7, 2015 by athaidek

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My college friends and I are all approaching our twenty-fifth year this year, and I find this dinner party an appropriate step-up to be a half-century old. I love entertaining and am always on the hunt for a good themed dinner or party, so any excuse to serve slow-cooked meat is on my radar. My roommates and I moved in together earlier this summer and wanted to bring our old and new friends together to get to know each other better, make new friends, and have any excuse to talk all things girl talk. Thanks lovely ladies for making this a special evening and for the delicious sides!! Our friend Caroline made green goddess hummus, Julia made a quinoa tabbouleh salad, Kate brought an amazing Israeli salad, Wesley brought yummy wine, Jess brought traditional hummus, Kelly made the beautiful settings along with contributing delicious wine. All my roommate Kelley and I had to do was make veggies, rice, and chicken.

Before I get into the recipe, let’s talk life lately. I recently went on a wonderful retreat with a church near me. A thoroughly reflective experience, the retreat also offered an old-fashioned “compact disc” for us to listen to the songs featured on the retreat. There’s one song in particular that has stuck with me called “Beauty for Ashes” by Chris Mclarney (listen!).

Now I’m in the camp that likes catchy songs and sometimes I don’t pay attention to all the words, so for about two weeks, there was this one verse that I kept glazing over. I kept thinking he was saying “you turned my morning into dancing,” and thought, wow, what a great pick me up for a hard day. YES, God, you turn my mornings into a dance through life. You get up and get to work harnessing the gifts God gave you to invest in the world around you. I thought that was such a beautiful metaphor.

So, as it turns out, he’s saying “you turned my MOURNING into dancing.” Equally as beautiful, but definitely a completely different meaning. What do you think, mourning or morning? Ramona Quimby had some similar experiences growing up – did you guys reach Ramona Quimby, Age 8? Ramona thought that in the national anthem, it said “by the dawnzer’s lee light” instead of “by the dawn’s early light.” She proceeded to ask her mother to turn on the “dawnzer,” and her mom had to explain that dawnzer is actually not another name for a lamp!! Sometimes we’ve all got a little Amelia Bedelia or Ramona in us, right?

As I’ve been dancing through mornings the past couple weeks, I’ve also been reminiscing on this wonderful dinner party! I think this is a great dish for you to try entertaining with because it’s pretty hands off when you want to start prepping and saying hi and pouring drinks. The gist is: marinate chicken, bake chicken, chop into pieces right before serving, garnish with lemon/herbs. I ended up adding rice on the side but you could easily just do store-bought pita bread.

Mediterranean as a theme (and rather vague) is quite easy for your guests to bring items as well. For those who don’t want/know how to cook, ask to pick up a bag of pita chips or hummus and a bottle or two of wine. For those who want to get a bit more involved, a few people made some Israeli type salads. These consist of chopped tomatoes, cucumbers, red onion, and sometimes a bit of quinoa, lemon and chopped fresh herbs. This chicken recipe was recommended to me from my friend Jessica who had it with her lunch club in medical school. Thanks so much for the recipe Jess and thanks for making some delicious hummus 🙂

Oven-roased Chicken Shawarma, from the New York Times

serves 4-6 (I doubled the recipe)

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Marinate chicken in the morning: Whisk lemon juice, 1/2 cup olive oil, gahhhlic, salt, pepper, cumin, paprika, turmeric, cinnamon and pinch of red pepper flakes together in a large bowl. Put chicken in freezer bags and pour the marinade over the chicken in the bags. Press as much air out of the bags as you can, seal, and swish the marinade all around the chicken to make sure it’s distributed evenly.
Put the bags on a plate in your refrigerator at least an hour and up to 12.
When you’re ready to cook, take the chicken out of the refrigerator about 30 mins – 1 hr before ready to cook to bring the chicken to room temperature. Preheat oven to 425 and take a break from doing your hair to grease a large rimmed baking sheet or 9×13 pan with a bit of olive oil.
Add quartered onion to the marinate in the bags and swish around again. Remove chicken and onion onto the sheet pan, spread out, and bake for 30-40 minutes. At this point your guests are here, you’re pouring wine, chatting over One Direction, and ready to EAT!
Once the chicken is ready, take out of the oven, let rest for 2 minutes and cut into thin strips. Serve alongside lemon slices and top with parsley. Bon appetit!

Spiced rice (the recipe calls it aromatic, to me that sounds like a spa)

1.5 cups white rice (I used jasmine, I don’t really think it matters what kind you use except for the timing)
3 cups water
10 cardamom pods
2 cinnamon sticks, broken in half
6 whole cloves

salt according to the rice package instructions

Boil water and rice together in a large saucepan. Add salt, cardamom, cinnamon, and cloves.
Once boiling, turn heat down so the mixture is at a slight simmer and cover. Cook according to package timing.
Once cooked, fluff rice and take out cinnamon sticks, whole cloves, and cardamom pods.
Serve on the side of chicken!

Set up one table with all your dishes and set another table with flowers, candles and plates. If you’re in need of some healthy dinnertime conversation, hit up my friends Julia and Kate they are the queens of witty questions 😉

Apr28

Sausage and Kale with Spaghetti Squash

Posted on April 28, 2015 by athaidek

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I write to you as a serious grown up, sitting here in my apartment, roommate less for another week, reflecting on life and shifting all the much-loved time with my roommate to some really productive things. I’ve taken to actually watering my one plant, cleaning my room, paying bills and running errands that most people take care of within a few days of needing something but usually take me months.

There’ve been some important conversations and revelations with my friends. To my dismay, I found out that one of my closest friends prefers the cardboard flavored animal cracker to the quite conveniently transportable AND fashionable AND delicious barnum & bailey animal cracker box which we’ve decided are really “animal cookies.” While I find her opinions to be wrong, I’m glad we can be honest about these things.

On the positive side, Jason DeRulo has two new songs out, I’m going to the lake this weekend and this spaghetti squash with kale and sausage was delicious. Though I will miss Christine dearly, we have decided to have a roomie food challenge from Atlanta to Boston. Since we used to cook together, we want to facetime while we are making our favorite recipes so I can help her know JUST WHEN to stop stirring her muffin batter and she can share her attempts at our laundry list of recipe ideas. If you can master any of them first and send to us, we’ll be amazed….the list includes Basic girl dip (goat cheese, kale, dried cranberries, candied pecans and whatever other basic things you can think of), more vegan peanut butter pies, granola recipes, the best tahini dressings, tahini baked goods ,anything with kimchi, and mediterranean seven layer dip take 2. OH and anything that involves slow-cooked short ribs or stewed tomatoes.

On to this recipe. I made this a few months back with my friend Ed whom you’ve met in earlier posts. I like stuffing vegetables with meat and garlic and I also love the kale/sausage combo. This was ideal for a cold day, but could still be a good spring recipe with the amount of greens you could substitute right now.

Speaking of greens, who has ever heard of green garlic?? I went to this farmer’s market a few weeks ago and tried to buy green onions at literally three different farm stands only to be stopped by the soft spoken vendors who noted, “ah, no, see the flat stems, ah yes, that’s green GARLIC.” So apparently green garlic is a green onion with a flat stem. Who would’ve thought. (I’m gonna get to the recipe I promise). I HAVE to tell you guys about the ricotta fritters first though. My friend Justin and I walked around tryna be all skinny minny, looking at the bread table and not sampling anything until wafts of *FRIED SOMETHING WITHIN WALKING DISTANCE” floated from this Italian restaurant’s table.

What I came to find is that ricotta donut holes are the most heavenly start to a weekend you could ever experience. Forget long-winded brunches with your closest friends, sipping your coffee quietly while listening to indie brunch music while the birds chirp, sleeping til the afternoon – no, in order for you to start the weekend off right, you really need to pop out of bed, get over to the farmer’s market and demand one of these fritters. Ok now that you’ve decided what you’re doing this weekend….recipe!!

Sausage and Kale stuffed spaghetti squash (really this is a capsized spaghetti squash boat we ate it bowls)

adapted from Paleo grubs, serves enough for two Jason deRulo and Ariana Grande fans + leftovers

2 medium sized spaghetti squash

1.5 lbs Italian sausage – we used a mix of sweet and hot

4 cloves, minced garlic

1 small onion, diced

1 bunch sliced kale (I used half of one of those big bags from Kroger)

a few tablespoons of olive oil

salt n pepper

parmesan cheese, to top

1. Start by turning your oven on to 400-450. Slice the squash lengthwise and scoop out the inside pumpkin-y stuff until it’s smooth. This can be confusing because I know you think that the stringy part is the spaghetti but in fact, it’s not. Rub olive oil over the inside of the cavity and sprinkle with salt n pepp. Place squash halves down in a baking dish and place under the oven for 35-50 minutes, turning throughout. I always roast them cut side down but this recipe said cut side up so we rotated….

2. Heat a cast iron skillet or other wide skillet to medium high head and saute your onion for 5-6 minutes until they start to look translucent. Add garlic for 2 minutes more, then add in sausage, breaking it up after taking the sausages out of their casing. Cook the sausage for 10-12 minutes until brown and cooked through.

3. At this point you can fold in your kale – you want to remove as many of the tough stems as you can. If you get the bank of kale you can just rip it off, if you’re using a more sturdy kale you can cut ribbons off the stem. Wilt the kale in for another 3-5 minutes until soft.

4. Back to the squash….when the insides are fully cooked you can poke through them easily with a fork. Take them out of the oven and scrape out the insides with a fork, shredding the “spaghetti”. Mix in with the sausage kale mixture and you can either put the mixture back in the squash boat or in a bowl.

5. Serve with parmesan cheese and wine! Yummmm

Mar16

From-scratch Baked Falafel Salad with Honey Tahini dressing

Posted on March 16, 2015 by athaidek

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It’s sppprrriinnngggtiimmmeee peoples!! How do you all feel about having a birthday party for spring? As many of you may know, I have a die-hard obsession with Nora Ephron and Nancy Meyers movies (the Parent Trap featuring Lindsay Lohan and Lindsay Loan and You’ve Got Mail being at the tippy-top of the list). In Nora Ephron’s top success (if you ask me) You’ve Got Mail, Meg Ryan famously says that Fall “makes me want to buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address.”

Now what would you say about Spring to your mysterious email-pal? I know my friend Molly would say she’d send somebody a package of freshly cut green grass, as she claims the green lawns of UVA made her commit to going to school there. I might say I’d like to take a music box and capture the sound of birds in the morning or the sound of the whistle from soccer practice. What about the last class before spring break? How about the smell of dew hitting your nose as you walk out the door, the fresh scent of lilies, or eating warm ham biscuits with mustard on Easter? Going to Mellow Mushroom after soccer practice, and walking through the gardens at UVA. I love it! In addition to loving spring, I also love a good revival of an old fashion trend to bring back when the weather gets warm. One year it was overalls. This year, I’m feelin the comeback of platform flip flops. Thoughts?

And in true spring fashion, I’ve got a green-colored dish for you all. It just so happens that it’s the day before St. Patty’s as well. This year, I went to Savannah for St Patty’s and brought some Guinness cupcakes with me!! Are you an enthusiastic baker who jumps at the chance to make holiday-themed baked goods?? If so, come hang with me.

On to falafel. Fa-la-la-la-fel. One of my absolute FAVORITE foods, and also one that I haven’t ever mastered. Falafel is essentially a fried ball of chickpeas and herbs (but in this case baked.) Alas!!! A baked falafel recipe worth sharing from Cookie and Kate, a favorite blog in my home. There’s this place that sells delicious falafel by my office called Ameer’s. Every time I go, I try to craft a falafel salad which ends with me ordering side salad and falafel appetizer. Awkward meal, no more. I had heard that to make a homemade version of falafel, it is essential to use dried chickpeas. Well I don’t know if I mastered how to cook dried chickpeas, but I did get a good consistency.

Cookie and Kate says to soak the chickpeas for a long period of time, but I think you are also supposed to cook them once they soften. Mine were a little bit dry but all it did was make the falafel more firm.

Baked Falafel, adapted slightly from cookie+kate

4 tablespoons olive oil
1 cup dried chickpeas, soaked in water at least 8 hours
⅓ cup chopped onion (she says red I only had white)
1 cup fresh parsley leaves
3 garlic cloves, minced
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 teaspoon sea salt or kosher salt
½ teaspoon freshly ground black pepper
Sesame seeds, for sprinkling

1. Preheat oven to 375 degrees. Prep two wide skillets with 2 tablespoons olive oil while the oven heats.

2. In the bowl of a food processor, combine soaked and drained chickpeas, onion, parsley, garlic, cumin, cinnamon, salt, pepper, and 2 tablespoons of the olive oil. Puree until smooth, 30 seconds-1 minute.

3. Before you start forming the falafel patties, make sure you’ve oiled the pans because otherwise you’re going to have a mess. Scoop out roughly two tablespoons of the mixture and roll into a ball first. Then flatten the ball lightly into a patty about 2 inches wide and 1/2 inch thick.

4. Place each patty into one of your oiled skillets and drop a few sesame seeds on each.

5. Bake falafel on the middle rack of your oven for 13 minutes on one side. While the first side is cooking, prep your dressing.

6. QUICK DRESSING: Whisk about 2 tablespoons tahini, 1/2 tsp honey, 1 TBS water, a dash of cumin, salt and pepp, 1-2 tsp lemon juice or apple cider vinegar together.

7. Flip your falafel and bake for another 13-15 minutes. I found that for the flip I needed some more oil to get a crispy crust. In reality, this recipe may need more oil all around because I never got them to be super crispy.

8. Remove falafel from the oven. Sprinkle lightly with sesame seeds. Serve on a bed of lettuce, with chopped cucumber, carrot, tomato if you have it and some toasted walnuts. Drizzle dressing over top or use as a dipping sauce. Enjoy!!

Jan26

Stuffed Chicken Enchilada Zucchini Boats

Posted on January 26, 2015 by athaidek

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I’m going to be upfront here and tell you that if I were writing a cookbook, this recipe would not be in it SOLELY for the fact that it is difficult to talk about how to make stuffed zucchini boats in a graceful manner. HOWEVER, the dish was good 🙂

And when you attend etiquette class in the fourth grade and learn how to gracefully smother your bread in butter NOT with a knife but with a graceful utensil-less shmear like me, you know that being elegant around food is important. (Are you proud I remembered that, Mom?)

I suggested we make this recipe for a quick girls getaway for MLK weekend and had the delightful pleasure of having a few girl friends help out with this intricate dish. What I didn’t know was how awkward it is to describe making these. “Yes, Ari, just scrape out the zucchini’s innards.” “Ok great, now put the zucchini flesh into a bowl and set aside for now.” Maybe you’re cringing, maybe this is intriguing you. If anything, at least it makes me happy that these are the kinds of experiences when I feel most alive. Just three gals, having girl talk in our pajamas and making a laughably girly meal followed by cookies. What more could you want?

My wonderful neighbor let us borrow her lakehouse for the weekend and while I can’t say I learned any wilderness skills, I met a dog named Buttons, at two delicious cinnamon rolls and gobs of cookie dough. It was a wonderful way to spruce up January, I might say. This lake always reminds me of busy days spent learned to waterski, tweeny tankinis (yea you know your mom made you wear one), and the days when my boy neighbors and I couldn’t muster up the courage to ask each other to hang out.

Rather, we perched right next to our moms on slow summer days and begged them to call our neighbors while we told them what to say. It started with, “Mom, I’m boooorrrreeed, will you ask Mrs. stockton if the boys want to play capture the flag?” (*sullen tween sigh*) “No, Katie, you can call th–” “Moooooommm pleasseeee.” The never-ending cycle of “mom, please” actually led to some great friendships and a lot of opportunities for learning to talk to foreign male species in middle school.

This winter trip defied all lake stereotypes from my perspective. No watermelon, no watersports, and really no pressure for activity at all. I feel blessed to have friends, new and old, here in Atlanta who enjoy the peacefulness of the mountains and find pure joy in each others’ company. As I look back on the weekend, I’m smiling thinking of the sun on the water.

As I told my friends that day, I used to think the glittery spots where the sun shone on the water were where angels were (don’t know where that came from). It was definitely the presence of my neighbor, Mr. Stockton, shining down on us from above – reminding us to reflect in the quiet that special places like the lake seem to behold. Court – thanks for being with us that day!!

Stuffed Chicken Enchilada Zucchini Boats

adapted from Skinnytaste <- Yea, for real

serves 3 generously

For the enchilada sauce:

olive oil
2 garlic cloves, minced
1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
1-1/2 cups tomato sauce (can find this in a can)
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
2/3 cup low-sodium chicken broth
kosher salt and fresh pepper to taste

For the zucchini boats:

3 medium zucchini
1 tsp olive oil
1/3 cup green onions, chopped
3 cloves garlic, crushed
1/3 cup diced green bell pepper
1/4 cup chopped cilantro
1 lb sauteed chicken breast, cut in little chunks
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp chili powder
3 tbsp water or fat free chicken broth
1 tbsp tomato paste
salt and pepper to taste

1. Start by having your lovely friend Julia saute some chicken breast. We just cut it into about 1-in chunks, and sauteed in olive oil, cumin, and some chili powder. Set aside.

2. In a saucepan for the enchilada sauce, saute garlic, chipotle chiles, chili powder, chicken broth, tomato sauce and salt and pepper to taste. Bring to a boil then reduce to low and simmer for 5-10 minutes. Set aside until ready to use.

3. Meanwhile, get a large pot of water onto the stove and bring to a boil. (This will take a few minutes so you have time to prep the zucchini.)

4. Cut zucchini in half lengthwise (hot-dog style), and using a small spoon, “SCOOP THE FLESH FROM THE ZUCCHINI.” It says leave the boat 1/4 in. thick on the bottom, however this is really just dependent upon how much stuffing you want in your zucchini. From our experience, you may want to scoop out more if you like the zucchini soft and less if you like it a bit sturdier. Save the flesh and chop into little pieces for later.

5. Once water is boiling, drop your zucchini halves in the boiling water for 1 minute to blanch them. Remove with tongs and set aside.

6. For the stuffing, saute onion garlic and green pepper in a skillet. Preferably have your chef wear a Happy New Years hat. When the onions are translucent and fragrant, add the zucchini insides and cilantro, Season with salt and pepper and cook until the zucchini are softened, about 4 minutes. Then , add cumin, oregano, chili powder, water or chicken broth, tomato paste and cook until everything comes together. Add in the chicken and cook for 1-2 minutes, until all the ingredients are mixed.

7. Place 1/4 cup enchilada sauce in the bottom of a casserole dish (here we go, CASSEROLE LADIES), and place your zucchini boats face up in the dish. Stuff with desired amount of chicken mixture and pour the rest of the enchilada sauce over the zucchini boats. If you so desire, top with a mound of sharp cheddar cheese. 2015-01-18 19.20.00

8. Bake at 400 degrees for 30 minutes. Serve with cilantro lime rice and nommmm hard mi amigos.