Careme Recipes

Ingredients

• Diced Carne Asada Beef 1 lb $9.99
• Fresh Poblano Peppers 1/2 lb $2.69
• Kroger® Mini Sweet Peppers 8 oz $3.99
• Fresh Sweet Corn on the Cob-Each 2 ears $1.25
• Fresh Roma Tomato 1/2 lb $1.29
• Fresh Large Ripe Avocado 1 each $0.99
• Jumbo White Onions 1/2 lb $0.99
• Organic Cilantro 1 small handful $1.19
• Fresh Jalapeno Peppers 1 small pepper $0.99
• Garlic 2 cloves $0.69
• pantry: cooked rice 2 cups
• pantry: olive oil 2 tablespoons
• pantry: chili powder 1 teaspoon
• pantry: ground cumin 1 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: lime juice or lemon juice 1 tablespoon

Instructions

1. Preheat oven to 425°F. Slice 1/2 lb poblano peppers and 8 oz mini sweet peppers into strips. Slice 1/2 lb white onion into wedges. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 18-22 minutes until tender and lightly charred.
2. While the vegetables roast, cut kernels from 2 ears corn. Dice 1/2 lb roma tomato, dice 1 avocado, mince 2 garlic cloves, finely chop 1 small jalapeno, and chop a small handful of cilantro.
3. Season 1 lb diced carne asada beef with 1 teaspoon chili powder, 1 teaspoon cumin, salt, pepper, and half the minced garlic.
4. Heat a large skillet over high heat with 1 tablespoon olive oil. Sear the beef in a single layer 3-5 minutes, stirring only occasionally, until browned and just cooked through. Transfer to a plate.
5. In the same skillet, add corn kernels and cook 2-3 minutes until lightly blistered. Stir in remaining garlic for 30 seconds.
6. Mix the diced tomato, avocado, jalapeno, cilantro, lime juice, and a pinch of salt into a quick fresh salsa.
7. To serve, divide 2 cups cooked rice between 2 bowls. Top with roasted peppers and onion, seared carne asada, and blistered corn. Spoon the tomato-avocado salsa over the top. For plating, keep each component in visible sections for a Sonoran-style bowl look.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb $2.99
• Diced Cactus Leaf 1/2 to 3/4 lb $2.69
• Fresh Tomatillo 1 lb $1.19
• Jumbo Yellow Onions 1/2 lb $0.99
• Fresh Jalapeno Peppers 1-2 small peppers $0.99
• Garlic 2 cloves $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• Fresh Large Ripe Avocado 1 each, optional for serving $0.99
• pantry: olive oil 2 tablespoons
• pantry: ground cumin 1/2 teaspoon
• pantry: dried oregano 1/2 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: chicken broth or water 1/2 cup

Instructions

1. Slice 1 lb pork loin into thin strips. Thinly slice 1/2 lb yellow onion, mince 2 garlic cloves, dice 1-2 jalapenos, husk and rinse 1 lb tomatillos then quarter them, and chop 2 tablespoons cilantro.
2. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Season the pork with salt, pepper, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Sear 4-5 minutes until browned and nearly cooked through. Remove to a plate.
3. Add remaining 1 tablespoon olive oil and the sliced onion. Cook 3 minutes until softened. Add jalapeno and garlic and cook 30 seconds.
4. Add the 1 lb tomatillos and 1/2 cup broth or water. Cook 6-8 minutes, stirring occasionally, until the tomatillos soften into a chunky sauce.
5. Stir in 1/2 to 3/4 lb diced cactus leaf and cook 4-5 minutes until tender and no longer slippery.
6. Return the pork and any juices to the skillet. Simmer 2-3 minutes until the pork is cooked through and coated in the tomatillo-cactus sauce. Stir in chopped cilantro.
7. Serve in shallow bowls, optionally topped with sliced avocado. For plating, spoon the saucy nopales and tomatillos first, then mound the pork on top so the green sauce frames the meat.

Ingredients

• Foster Farms Fresh & Natural Cage Free Breast Tenders 1 lb $6.99
• Fresh Hatch Peppers 1/2 lb $1.49
• Fresh Roma Tomato 1 lb $1.29
• Zucchini 1 lb $1.29
• Jumbo Sweet Onions 1/2 lb $1.19
• Garlic 2 cloves $0.69
• Parsley 1 tablespoon chopped, or use cilantro if preferred $1.29
• pantry: olive oil 2 tablespoons
• pantry: ground cumin 1/2 teaspoon
• pantry: smoked paprika 1/2 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: chicken broth or water 1/3 cup

Instructions

1. Preheat broiler or a hot oven. Place 1/2 lb Hatch peppers and 1 lb roma tomatoes on a sheet pan and broil until blistered and blackened in spots, turning once, about 8-12 minutes total. Cool slightly, then chop tomatoes and peel and chop the Hatch peppers.
2. Slice 1 lb zucchini into half-moons, slice 1/2 lb sweet onion, mince 2 garlic cloves, and chop 1 tablespoon parsley.
3. Season 1 lb chicken breast tenders with salt, pepper, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken tenders and sear 2-3 minutes per side until lightly browned. Transfer to a plate.
5. Add remaining 1 tablespoon olive oil to the skillet and cook the sliced onion and zucchini 5-6 minutes until tender and golden at the edges. Transfer to plates or keep warm.
6. In the same skillet, add garlic and cook 30 seconds. Add chopped roasted Hatch peppers, roasted tomatoes, and 1/3 cup broth or water. Simmer 4-5 minutes until a loose sauce forms. Season to taste with salt and pepper.
7. Return the chicken to the pan and simmer 2-3 minutes until cooked through and coated in the sauce. Stir in chopped parsley.
8. Plate the sautéed zucchini and onion as a bed, then top with the chicken and spoon the Hatch-tomato sauce over. Keep the green chile sauce visible for color and a distinctly Southwest presentation.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thigh Fillets 1 lb $5.99
• Sweet Potato 1 lb, peeled and cut into 3/4-inch cubes $1.99
• Green Cabbage 1/2 lb, very thinly sliced $0.99
• Fresh Large Ripe Avocado 1 each, sliced $0.99
• Fresh Poblano Peppers 1/2 lb, seeded and cut into strips $2.69
• Fresh Jalapeno Peppers 1 small pepper, thinly sliced $0.99
• Jumbo Yellow Onions 1/2 lb, sliced $0.99
• Garlic 2 cloves, minced $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• pantry: olive oil 2 tablespoons
• pantry: ground cumin 1 teaspoon
• pantry: smoked paprika 1 teaspoon
• pantry: chili powder 1 teaspoon
• pantry: kosher salt 1 teaspoon, divided
• pantry: black pepper 1/2 teaspoon
• pantry: lime or splash of lemon juice 1 tablespoon

Instructions

1. Preheat the oven to 425°F. Peel and cut 1 lb sweet potato into 3/4-inch cubes. Slice 1/2 lb jumbo yellow onion, seed and cut 1/2 lb poblano peppers into strips, mince 2 garlic cloves, thinly slice 1 small jalapeño, thinly slice 1/2 lb green cabbage, slice 1 ripe avocado, and chop 2 tablespoons cilantro.
2. On a sheet pan, toss the 1 lb cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Spread in a single layer and roast until browned and tender, 22 to 25 minutes, turning once.
3. While the sweet potatoes roast, pat dry 1 lb boneless skinless chicken thigh fillets and season them with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon chili powder.
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the seasoned 1 lb chicken thighs and cook until deeply browned and cooked through, about 5 to 6 minutes per side depending on thickness. Transfer to a cutting board and rest 5 minutes, then slice into thick strips.
5. In the same skillet, add the sliced 1/2 lb onion and poblano strips. Cook 4 to 5 minutes until lightly charred at the edges. Stir in the minced 2 garlic cloves and sliced jalapeño and cook 30 seconds more.
6. In a bowl, toss the thinly sliced 1/2 lb green cabbage with 1 tablespoon lime or lemon juice, a pinch of salt, and the chopped 2 tablespoons cilantro. This should stay crisp and fresh, not wilted.
7. To plate, spoon the roasted sweet potatoes onto each plate, fan the sliced chicken over one side, and mound the charred onion-poblano mixture beside it. Finish with a tuft of the cabbage slaw and sliced avocado on top or just off to the side for cool contrast. Scatter any extra cilantro over the plate for a bright green finish.