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Take a flavor vacation with these recipes from the Porch Kitchen and Cantina in Winston-Salem

Recipes
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We’ve all had to cook so much more over the past year.  So, you may be tired of serving the same dishes for dinner. On this Recipe Wednesday, we’re showing you a few ways to spice up the menu.  Shannon Smith stopped by The Porch Kitchen and Cantina in Winston-Salem and shows us how.

Fancy Avocado Toast

Ingredients

1 Loaf of Camino Multigrain Bread

Butter

2 Ripe Avocados

Lime Juice

Purple Onion

Salt & Pepper

Chopped Bacon

Fresh Cilantro

Queso Fresco

Honduran Crema

Pico de Gallo

Method

Mash Avocados until mashed but still chunky.

Add Lime Juice, Diced Onion, Salt & Pepper.

Toast Camino Bread with Butter

Then serve by doing the following:Spread Toast with Avocado Spread.

Sprinkle Queso Fresco.

Add Bacon.

Drizzle with Honduran Crema. 

Top with Fresh Chopped Cilantro.

Serve with Pico de Gallo.

Optional: Add Fried Eggs

Roasted Tomato Salsa

Ingredients

1 pint grape tomatoes

3 cloves garlic

1 fresh jalapeno

Olive oil

Juice of 1 lime

2 C canned tomatillos

Fresh cilantro

Salt

Method

Roast tomatoes, garlic, onion & jalapeño in olive oil until soft

Puree roasted vegetables with lime juice, tomatillos & cilantro until smooth

Add salt to taste.

Shrimp Tacos with Corn Pico de Gallo

Ingredients

Tacos:

2 lbs fresh shrimp, tail-off, peeled

Chipotle Chile Powder

Tortillas

Shredded Lettuce

Queso Fresco

Honduran Crema

Hot Sauce

Corn Pico de Gallo:

2 C Fresh Corn, cut off the cob

½ C Diced Purple Onion

1 Diced Fresh Jalapeño

½ Diced Fresh Red Pepper

½ C Chopped Cilantro

¼ Lime Juice

Salt

Method

Prepare Corn Pico by mixing all ingredients, adding salt to taste.

Sprinkle Chile Powder onto Shrimp and allow to sit for 10-15 minutes before cooking.

Warm tortillas in a 200° oven while you saute shrimp on high heat, cooking thoroughly.

Fill each tortilla with Shredded Lettuce, Shrimp, Corn Pico, Queso Fresco & Honduran Crema. Add Hot Sauce as desired.

Spicy Beef Sheet Pan Nachos

Ingredients for Meat

1 lb ground beef

½ lb chorizo

1 purple onion, diced

1 fresh jalapeño, diced

Fresh cilantro, chopped

1 can Rotel, drained

Ingredients for Nachos

Tortilla Chips

Shredded Cheese

Sour Cream

Black Beans

Shredded Lettuce

Pickled Jalapenos

Salsa

Method

Saute onion and jalapeno in oil until soft; add beef & chorizo and cook until brown; add cilantro & Rotel.

Spread Chips onto a large, lined sheet pan and top with Beef & Shredded Cheese.

Bake at 350 for 10 – 15 minutes, then turn oven to Broil for 1-2 minutes.

Remove Nachos & top with desired toppings.

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