FINE DINING MONSTER

Ginger Arnold Palmer Ingredients 1/2 cup iced black tea (from 1 tea bag) 1/4 cup iced ginger tea (from 1 tea bag) 1/4 cup lemonade 1 tablespoon Ginger Syrup Thinly sliced lemon wheel, for garnish Directions Stir together black tea, ginger tea, lemonade, and ginger syrup in an ice-filled glass. Garnish with lemon slice.

Keto bacon cheddar cornbread waffles with egg and bacon

Keto bacon cheddar cornbread waffles with egg and bacon Ingredients 60 ml (25 g) coconut flour 80 ml (35 g) oat fiber 80 ml (33 g) unflavored whey protein isolate (unflavored) 1½ tsp baking powder ¼ tsp salt 110 g butter, melted 80 ml refined coconut oil, melted 60 ml water 4 large eggs ½ tsp corn extract (optional) 120 ml (55 g) cheddar cheese 2 (30 g) scallions, chopped 110 g cooked bacon, chopped Instructions Prepare waffle iron as manufacturer directs. Combine all dry ingredients. Add the melted butter, coconut oil, eggs, and water. Beat with a hand mixer. Stir in the corn extract, cheese, scallions, and bacon by hand. Scoop the mixture into the waffle iron being careful not to overfill the wells. Cook until the waffles are browned and slightly crisp. Serve warm.

Gluten Free Eggplant Pancakes

Gluten Free Eggplant Pancakes Ingredients 1 Eggplant diced Water 1 Eggs beaten 1 tbsp Crème fraîche 2 tbsp, gluten free All purpose flour 3 tbsp, gluten free, (more if needed) Breadcrumbs 25 g, chopped Hazelnuts Salt Pepper 5 - 6 tbsp , for frying Vegetable oil Preparation Cook the eggplant in a pan of boiling, salted water for about 5 minutes, until soft. Drain well. Put into a bowl and add the egg, creme fraîche, flour, breadcrumbs and hazelnuts. Mix well to a thick smooth batter Add more breadcrumbs if necessary. Season with salt and pepper. Heat the oil in a frying pan and fry tablespoonfuls of the batter in batches for about 1 minute on each side until golden brown. Drain on absorbent kitchen paper.

Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde) Ingredients 1 tablespoon olive oil 1 ½ pounds cubed pork stew meat salt and pepper to taste 1 large yellow onion, diced 4 cloves garlic, minced 5 cups chicken broth 2 cups chopped, roasted green chiles 1 (14.5 ounce) can diced tomatoes with juice 1 ½ cups tomatillo salsa ½ teaspoon dried oregano 1 pinch ground cloves Directions Heat oil in a Dutch oven or large pot over medium-high heat. Season pork with salt and pepper, then cook in hot oil until golden brown on all sides, about 7 minutes. Transfer pork to a plate. Reduce the heat to medium; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Return pork to the pot; stir in chicken broth, green chiles, diced tomatoes with juice, and tomatillo salsa. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes. After 20 minutes,

Sopa de Tortilla

Sopa de Tortilla (Mexican Tortilla Soup) Ingredients 1 cup vegetable oil, or as needed 12 (6 inch) corn tortillas, cut into strips 3 dried pasilla chile peppers, seeded 2 tomatoes, seeded and chopped ½ large onion, chopped 1 clove garlic ¼ teaspoon dried oregano 1 teaspoon vegetable oil 4 cups water 4 teaspoons chicken bouillon granules 1 sprig fresh parsley 1 avocado - peeled, pitted, and diced ¾ cup diced cotija cheese 2 tablespoons crema fresca (fresh cream) (Optional) Directions Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels. Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels. Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl. Heat 1 teaspoon oil in a sauce

“Swedish” meatballs in gravy

September 06, 2024

“Swedish” meatballs in gravy Ingredients Meatballs 450 g ground beef or ground turkey 450 g ground pork 2 eggs 2 tbsp dried parsley 2 tbsp dried minced onion ½ tsp salt 1 tsp garlic powder 120 ml ground pork rinds (optional) 45 g Parmesan cheese, freshly grated Gravy 55 g (80 ml) red onions, minced 55 g butter ½ tsp salt ½ tsp ground black pepper 475 ml beef broth 120 ml sour cream 2 tbsp cream cheese Creamy cauliflower 800 g cauliflower 170 g (180 ml) cream cheese 140 g butter salt and ground black pepper Instructions Meatballs Preheat the oven to 375°F (185°C). In a large mixing bowl, mix all of the ingredients until thoroughly combined. Shape the meat mixture into 24 balls. Place meatballs on a baking sheet in a single layer approximately ½” (3-5 cm) apart from each other. Bake for approximately 20 minutes or until meatballs are browned and cooked thoroughly. Keto gravy Brown the onion in butter in a large skillet.

Vegan lasagne

Vegan lasagne Ingredients (21) 1 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 2 small red chillies, seeded, finely chopped 400g button mushrooms, quartered 300g pumpkin, peeled, diced 1 red capsicum, seeded, chopped 1/2 cup mixed herbs, (basil, thyme, oregano), chopped 2 x 400g can lentils, drained, rinsed 2 x 400g can tomatoes 1 cup vegetable stock 2 tbsp tomato paste 200g Orgran Rice and Corn Lasagne Sheets 1/2 cup rye or spelt breadcrumbs (made from 2 slices) 1 tbsp olive oil 1/2 tsp paprika Sauce 2 cups oat milk 1/3 cup shiso miso paste (see notes) 1/2 tsp ground nutmeg 2 tbsp olive oil 1/4 cup spelt flour Method Step 1 Preheat oven to 180C. Heat oil in a frying pan on medium. Sauté onion, garlic and chilli for 2-3 mins until onion is tender. Add mushroom, pumpkin, capsicum and herbs and sauté for further 3-4 mins. Step 2 Stir in lentils, tomatoes, stock and paste. Bring to the boil then reduce heat

Low carb pumpkin pie

Low carb pumpkin pie Ingredients Pie crust 2 oz. unsalted butter, melted 1½ cups (6 oz.) almond flour ½ cup (2 oz.) hazelnut flour or almond flour ¼ cup (1¾ oz.) erythritol ¼ tsp ground cinnamon ¼ tsp vanilla extract ¼ tsp salt Pumpkin filling 15 oz. pumpkin puree, canned ½ cup (32⁄3 oz.) erythritol 1 oz. (2 tbsp) unsalted butter melted 1 tsp ground cinnamon ½ tsp pumpkin pie spice ¼ tsp salt 2 large eggs ¾ cup heavy whipping cream Whipped cream topping 2⁄3 cup heavy whipping cream ½ tsp vanilla extract (optional) 1 tbsp powdered erythritol (optional) ground cinnamon, for garnish Instructions Pie crust Preheat oven to 350°F (175°C). Add the butter, almond flour, hazelnut flour, sweetener, cinnamon, vanilla, and salt to a medium-sized bowl. Mix together until crumbly, and well combined. Evenly press the crust mixture over the bottom and sides of a 9" (23 cm), un-greased pie plate. Set aside. Pumpkin filling In a medium-s

Tira de Asado (Argentinean-Style Grilled Beef Short Ribs)

Tira de Asado (Argentinean-Style Grilled Beef Short Ribs) Ingredients 3 ½ pounds flanken-cut 3-bone beef short ribs, at room temperature (about 6 short ribs, 11/4 inches thick) 1 ½ tablespoons coarse sea salt or sal parrillera (such as Dos Anclas) Balsamic Chimichurri Directions Preheat grill (preferably a wood fire) to medium-high (400°F to 450°F). Meanwhile, pat ribs dry with paper towels. Sprinkle all sides of ribs evenly with salt, pressing salt into meat and rubbing it on bones. Arrange ribs diagonally and spaced 1 inch apart on lightly oiled grill grates. Grill, uncovered and undisturbed, until bottoms of ribs are browned and release from grates, 4 to 6 minutes. Flip ribs; grill, uncovered, until browned and a thermometer inserted near the bone but not touching it registers 130°F, 2 to 4 minutes. Remove from grill, and let rest 5 to 10 minutes. Serve ribs whole, or, if serving with an assortment of meats for a larger group, cut each rib into thirds on the diagon

Kalbi (Grilled Korean-Style Short Ribs)

Kalbi (Grilled Korean-Style Short Ribs) Ingredients 5 pound flanken-style (about 1/2-inch-thick) beef short ribs 1/3 cup sake 1/4 cup granulated sugar 1 cup soy sauce 4 scallions (white parts and 2 inches of green parts only), finely chopped (about 1/3 cup) 7 large garlic cloves, finely chopped (about 1/4 cup) 3 tablespoons dark brown sugar 1/2 teaspoon sesame oil 1 1/3 cups water 2 tablespoons vegetable oil 1/4 teaspoon black pepper Directions Place ribs in a large glass baking dish or enameled roasting pan; stir together sake and granulated sugar, and rub on both sides of ribs. Cover and let stand 15 minutes. Meanwhile, stir together soy sauce, scallions, garlic, brown sugar, and sesame oil in a medium bowl. Add 1 1/3 cups water, and stir until sugar dissolves. Stir in vegetable oil and pepper. Pour soy mixture over ribs, and turn to coat evenly. Cover and refrigerate 8 hours or overnight. Return ribs to room temperature before cooking. Discard marinad

Broiled Scallops

Broiled Scallops Ingredients 1 pound large sea scallops 3 Tablespoons unsalted butter well softened 1 ½ teaspoons garlic salt 1 ½ teaspoons black pepper Optional Garnish grated parmesan cheese chopped parsley lemon juice Before You Begin You will want to purchase large sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops. Be sure to thaw them first then pat them dry after rinsing so the butter mixture doesn’t slide right off in the oven. Instructions Preheat your oven’s broiler. Line a baking sheet with aluminum foil. Place oven rack in the second position. Rinse scallops and pat dry with paper towels. Be sure your butter is really soft but not melted. It should have a pudding like texture. Lightly brush a thin layer of the soft butter (you will not

Boom Boom Shrimp

Boom Boom Shrimp Ingredients 3 Tablespoons peanut butter 2 Tablespoons Asian sweet chili sauce 2 Tablespoons sriracha 3 Tablespoons ketchup ¼ cup mayonnaise ½ cup all purpose flour 1 Tablespoon Slap Ya Mama Cajun seasoning 2 Tablespoons cornstarch 1 large egg 1 Tablespoon water 1 pound large raw grilling shrimp peeled and deveined oil such as vegetable, canola, or peanut oil for frying Things You’ll Need Mixing bowls Wire cooling rack Baking sheet Breading trays or plates Large heavy bottomed skillet Before You Begin To thaw shrimp quickly, place them in a plastic bag and submerge them in a bowl of cold water. We prefer to use grilling shrimp for many of our recipes because it’s hearty and doesn’t shrink as much as other varieties. However, jumbo shrimp can be used as well. Instructions Line a baking sheet with paper towels. Place a wire rack on top of the baking sheet. In a medium bowl, combine peanut butter, Asian sweet chili sauce

Sumac Chicken

Sumac Chicken Ingredients 1 1/2 tsp. ground sumac, plus more for garnish 1 tsp. garlic powder 1/2 tsp. ground cumin 1/2 tsp. ground Aleppo pepper 1 3/4 tsp. kosher salt, divided 4 (8-oz.) bone-in, skin-on chicken thighs, trimmed 2 Tbsp. olive oil 1/2 cup whole-milk strained (Greek-style) yogurt 1 Tbsp. fresh lemon juice (from 1 lemon) 1 medium garlic clove, grated (1/2 tsp.) Thinly sliced red onion Chopped fresh flat-leaf parsley Grated lemon zest Directions Preheat oven to 400 ℉ . Stir together sumac, garlic powder, cumin, Aleppo pepper, and 1 1/2 teaspoons of the salt. Pat chicken thighs dry using a paper towel. Evenly sprinkle and rub spice mixture onto both sides of thighs. Add oil to a large ovenproof skillet. Place thighs, skin side down, in cold skillet. Cook over medium, undisturbed, until skin easily releases from skillet and is deeply golden brown, about 20 minutes. Flip thighs, and transfer skillet to oven; bake in preheated oven until

Cranberry Chicken Salad

Cranberry Chicken Salad Ingredients 3 cups chopped rotisserie chicken (from 1 rotisserie chicken) 1/2 cup chopped celery (from 2 stalks) 1/3 cup dried cranberries 2 Tbsp. sweet pickle relish 2 Tbsp. chopped fresh chives, plus more for garnish 2 Tbsp. chopped fresh flat-leaf parsley 1 1/2 tsp. Dijon mustard 1/2 cup mayonnaise 1/2 tsp. kosher salt 1/4 tsp. black pepper Directions Combine ingredients: Stir together all ingredients in a large bowl until well incorporated. Garnish with additional chives, if desired. Caitlin Bensel; Food Stylist: Torie Cox Serve or chill: Serve immediately or, for best results, chill, covered, at least 2 hours or up to 24 hours before serving.

Chocolate Chunk Zucchini Loaf

Chocolate Chunk Zucchini Loaf Ingredients 2 c. Shredded, Unpeeled Zucchini 1 2/3 c. All-purpose Flour 1/3 c. Unsweetened Cocoa Powder 1/2 tsp. Baking Soda 1/2 tsp. Baking Powder 1/2 tsp. Salt 2 Large Eggs, Lightly Beaten 2/3 c. Brown Sugar 1/2 c. Unsalted Butter, Melted And Slightly Cooled 2 Tbsp. Vegetable Oil 1 tsp. Vanilla Extract 8 oz. weight High Quality Dark Chocolate, Chopped Directions Preheat oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick spray. Take zucchini and place it in a dry dishtowel. Give it a squeeze or two to remove some (but not all) of the water. Set the zucchini aside. In a small bowl, whisk together flour, cocoa, baking soda, powder and salt. In a large bowl, whisk together the eggs and brown sugar until smooth. Whisk in the melted butter, oil and vanilla extract until combined. Use a large spatula to stir in the dry ingredients until just combined. Stir in the shredded zucchini until it is evenly dispersed and then s

Mocha Mug Cake

Mocha Mug Cake Ingredients 3 Tbsp. all-purpose flour 3 Tbsp. sugar 2 Tbsp. unsweetened cocoa powder 1 tsp. instant espresso powder 1/4 tsp. baking powder 1/4 tsp. kosher salt 3 Tbsp. milk 3 Tbsp. vegetable oil 1/4 tsp. vanilla extract 3 Tbsp. chocolate chips Whipped cream and chopped chocolate-covered espresso beans, for topping Directions 1Combine the flour, sugar, cocoa powder, instant espresso, baking powder and salt in a 12-ounce microwave-safe mug. Stir well with a fork. Add the milk, vegetable oil and vanilla and stir until smooth, making sure there are no lumps of flour or cocoa in the bottom of the mug. Stir in the chocolate chips. 2Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center comes out clean. (Make sure you don’t overcook the cake or it will be dry.) Let cool for 2 to 3 minutes, then top with whipped cream and chocolate-covered espresso beans.

Blueberry Ice Cream Shortbread Sandwiches

Blueberry Ice Cream Shortbread Sandwiches Ingredients 450 g, fresh, rinsed and picked over Blueberries 175 g, granulated Sugar 1/4 tsp Salt 1 tsp, fresh Lemon juice 250 ml, whole Milk 250 ml, heavy Cream 20 round shortbread Cookies Preparation In a saucepan over medium-high heat, combine blueberries, sugar and salt. Cook, stirring frequently, until sugar dissolves, about 3 to 5 minutes. Bring to a boil, reduce heat, and simmer for 2 to 3 minutes. Add lemon juice. Working in small batches, puree the cooked berry mixture. Strain into a large bowl and chill in the refrigerator. Stir the milk and cream into the chilled berry mixture. Pour mixture into an ice cream maker, and freeze according to manufacturer's directions. Transfer to freezer until firm enough to scoop, about 30 to 45 minutes. To assemble, spread about 2/3 cup ice cream onto one shortbread cookie; top with another cookie. Gently sandwich together; freeze again until firm and read

Air Fryer Salmon Bites

Air Fryer Salmon Bites Ingredients 2 pounds center cut salmon 2 Tablespoons unsalted butter melted 1 Tablespoon brown sugar 2 teaspoons Old Bay seasoning 2 teaspoons paprika 1 Tablespoon garlic salt Before You Begin When shopping for center-cut salmon, try to find a fillet that is of even thickness. That way you end up with evenly sized cubes of salmon. We have left the skin on in our version of salmon bites simply because it helps prevent them from falling apart. You can remove it if desired or ask the grocer’s meat department to remove it for you. If removing the skin from the salmon yourself, use a sharp chef’s knife held horizontally to carefully slice the skin away from the flesh. Instructions Cut salmon filets into 2-inch cubes and place into a large mixing bowl. To make the wet rub, combine all remaining ingredients in a small bowl until completely mixed. Pour mixture over the salmon cubes. Using gloved hands, toss to completely coat the salmon in t

Salmon Sliders

Salmon Sliders Ingredients 1.25 pounds salmon skin removed 6 slider buns Marinade ¼ cup soy sauce 2 Tablespoons dried ginger 2 Tablespoons honey 2 Tablespoons hoisin sauce 1 teaspoon onion powder 1 teaspoon garlic powder Before You Begin Any kind of salmon will do, but we typically reach for center-cut so they are fairly equal in thickness between all “patties”. Topping ideas include creamy coleslaw or red cabbage, tartar sauce , salmon sauce , lettuce, or thinly sliced tomato. If doubling up on the salmon (as shown in the photos), optionally add a cocktail pick to keep the slider nice and sturdy. Instructions Cut salmon into pieces that will fit onto the slider buns. You will end up with more than one piece of fish per slider. Place salmon pieces into a shallow dish or baking pan. TIP – Some of our salmon sliders have more than one salmon "patty". You can easily use more than 6 slider buns if you would prefer to have only one patty per bun

Smoked Haddock Pasta Bake

Smoked Haddock Pasta Bake Ingredients ▢ 300g (10oz) smoked haddock fillets ▢ 225g (8oz) uncooked pasta ▢ 2 tablespoons unsalted butter To make the sauce: ▢ 1 medium yellow onion diced ▢ 2 tablespoons all-purpose flour ▢ 500ml (2 cups) whole milk ▢ ¼ teaspoon ground nutmeg ▢ ground black pepper and salt To make the breadcrumbs: ▢ breadcrumbs ▢ garlic granules ▢ mixed dried herbs ▢ cheese I used shredded cheddar cheese. ▢ parsley optional Instructions Start by cooking the fish. Simply place the frozen fish in the baking bag, make sure that the fillets are not touching. And bake on 180c for 24 minutes. Once the fish is cooked it will look like in the picture below. It will be pipping hot when you take it out of the oven, so handle with care. Pour sauce over fish, this will infuse the fish with gorgeous flavours of mustard, cheddar and chive. Using 2 forks, flake the fish. Set aside. In a medium saucepan, melt the butter and add a diced on

Salmon Wellington

Salmon Wellington Ingredients ▢ 2 tablespoons unsalted butter ▢ 1 yellow onion diced ▢ 4 cups (120 grams) baby spinach leaves about 4 ounces ▢ 2 cloves garlic minced (about 2 teaspoons) ▢ ½ teaspoon salt ▢ ¼ teaspoon ground black pepper ▢ ⅔ cup (100 grams) cream cheese softened ▢ ¼ cup (25 grams) dried breadcrumbs ▢ ¼ cup (25 grams) parmesan ▢ 1 sheet frozen puff pastry thawed in the fridge ▢ 4 (6 ounce) salmon fillets skin removed ▢ 1 egg beaten Instructions First, make the spinach filling. Melt the butter, and saute the diced onion until it’s soft and translucent. Add the spinach, and cook it until it just wilts. Add the garlic, and cook for 30 seconds. Season with black pepper, and add the cream cheese. After the cream cheese melts, add the parmesan cheese and the breadcrumbs. Mix everything together and remove from heat. Season the salmon fillets with salmon and pepper. Then roll out the pastry sheet on your counter, cut it into halves (or in a s

Apricot Clafouti

Apricot Clafouti Recipe I ngredients 4 Eggs 120 g Sugar 1 sachet Vanilla sugar 80 All purpose flour 20 Corn flour 1 tsp Baking powder 25 cl Milk 30 g Butter 5 Apricots Preparation 1. Preheat your oven to 180 ° C and beat the eggs, sugar and vanilla sugar until you get a frothy mixture. 2. Add the flour, cornflour, yeast and mix again. 3. Add the melted butter and the milk. 4. Wash the apricots, cut them in half and remove the kernel. 5. Divide the apricots into a square baking dish covered with baking paper. 6. Pour the dough over the apricots. 7. Bake 40 minutes. 8. Let cool before serving.

Spicy Kani Salad

Spicy Kani Salad Ingredients For the dressing: ▢ ¼ cup mayonnaise ▢ 1 teaspoon sriracha or hot sauce ▢ 1 teaspoon lemon juice ▢ ½ teaspoon granulated sugar ▢ ½ teaspoon salt ▢ ¼ teaspoon ground black pepper ▢ 5 oz (250g) imitation crab/sticks shredded into thin strips For the Salad: ▢ 1 carrot julienned 3" long – about 1 cup ▢ 1 cucumber julienned 3" long – about 1 and ½ cups ▢ 1 ripe mango julienned 3" long ▢ 2 tablespoons panko ▢ 1 teaspoon sesame seeds optional Instructions In a bowl or a jug, whisk all of the dressing ingredients until it’s well combined and creamy. To a bowl, add the shredded crab sticks (I shred them using my hands, and the string separate very easily), julienned cucumber, carrot, and mango. Add the dressing to the crab and vegetables, and give it a good toss. Serve in a shallow bowl or serving plate, top with panko and sesame seeds if using, and drizzle with extra dressing.

Tuscan Salmon

Tuscan Salmon Ingredients ▢ 4 salmon fillets ▢ ½ teaspoon salt ▢ ½ teaspoon ground black pepper ▢ 1 tablespoon olive oil or oil from the sundried tomato jar For the cream sauce: ▢ 1 tablespoon butter ▢ 4 cloves garlic minced ▢ ¾ cup sundried tomatoes chopped ▢ 1 cup heavy cream Note 4 ▢ 1 teaspoon Dijon mustard ▢ ½ cup parmesan cheese grated ▢ ¼ cup water if needed to thin out the sauce ▢ ¼ teaspoon dried oregano ▢ ¼ teaspoon dried thyme ▢ Salt and pepper to taste ▢ 3 cups baby spinach leaves Instructions Prep the salmon: pat dry with kitchen towels and season with salt and pepper. In a large non-stick skillet, heat oil over medium heat. Add salmon to the pan skin side down, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes then flip and cook for 3-4 more minutes until fully cooked. It should reach a temperature of 140°F/60°C, a thicker cut will take a little longer. Transfer salmon to a plate, cover to keep warm, a

Calabacitas con Elote (Zucchini with Corn)

Calabacitas con Elote (Zucchini with Corn) Ingredients 2 ½ cups fresh corn kernels 1 tablespoon olive oil ¼ cup chopped onion 1 clove garlic, minced 1 pound zucchini, sliced 3 medium roma (plum) tomatoes, chopped 1 medium fresh poblano chile pepper - seeded, deveined, and chopped salt and black pepper to taste ¼ cup crumbled cotija cheese Directions Gather the ingredients. Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes. Drain the corn. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add zucchini and tomatoes; cook and stir for 5 minutes. Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes. Sprinkle with cotija cheese and serve.

Papas Rellenas (Fried Stuffed Potatoes)