smoky

Southern Pinto Beans

pinto beans

water

chicken bouillon cubes

onion,

salt

Inspect the beans to remove any small rocks or debris. Rinse well.

Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.

Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.

These sweet and smoky chickpea burgers are the perfect homemade veggie burger. They’re hearty, delicious, and made with simple ingredients. Plus, they're both vegan and gluten-free!

Sweet &amp; Smoky Chickpea Burgers (Gluten-Free)

(420 grams) salt-free cooked chickpeas

yellow onion, roughly chopped

lemon (1

tomato paste

smoked paprika

Italian seasoning

pink Himalayan salt

(80 grams) brown rice flour

flaxseed

Gluten-free burger buns

Curly lettuce

cucumber

Everyday Tahini Sauce

Make the chickpea burgers: Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper or a silicone mat.

Put 1 1/2 cups (255g) of the chickpeas, the roasted peppers, onion, lemon juice, tomato paste, smoked paprika, Italian seasoning, and salt in a food processor. Process until a thick and relatively smooth paste forms, scraping the sides of the food processor as necessary.

Add the brown rice flour and flaxseed to the food processor and pulse to combine. Finally add the remaining 1 cup (165g) chickpeas and pulse until they are evenly incorporated into the burger mixture, but still chunky. 

Slightly wet your hands and divide the dough to form six even burger patties. Round and flatten each patty with your hands, then place it on the baking sheet. Bake on the middle rack of the oven for 30 minutes, then use a spatula to flip each patty. Return to the top rack of the oven and bake for an additional 10 to 15 minutes, until both sides are golden and crispy.

Place each burger on a gluten-free bun and top with lettuce, cucumber, and tahini sauce. Serve warm. Store any leftover patties in the fridge for up to 5 days, or in the freezer for up to 2 months. 

YUM! This looks absolutely delicious. I’m curious how you got your “jump to” buttons green? I’ve been trying to do that on my own website.

https://content.jwplatform.com/videos/XFa1pJ8R.mp4

These sweet and smoky chickpea burgers are the perfect homemade veggie burger. They’re hearty, delicious, and made with simple ingredients. Plus, they’re both vegan and gluten-free!

Sweet & Smoky Chickpea Burgers (Gluten-Free)

Emma Galloway's Smoky Carrot & Black Bean Tacos with Corn & Jalapeno Salsa

1kg carrots, chopped into bite-sized chunks

black beans

olive oil

oregano

tsp smoked paprika

1½ tsp ground cumin

coriander, including stems & roots

salt & black pepper,

gluten-free corn tortillas

iceberg lettuce

Tbsp extra virgin olive oil

corn cobs, kernels

red onion, finely diced

jalapenos

juice of 1 lime lemon

large, ripe avocados

Combine chopped carrots, drained black beans, olive oil, oregano and spices in a large bowl. Roughly chop the coriander leaves and some of the tender stems and set aside in a medium bowl to use in the salsa. Finely chop remaining coriander stems and roots and add to the carrots. Season well with salt and pepper. Transfer to an oven tray and roast, stirring occasionally, for 25–30 minutes or until carrots are tender and golden.

To make the salsa, heat olive oil in a large frying pan over medium-high heat. Add corn kernels and cook, stirring often, for 6–8 minutes or until charred in places. Remove from the heat and cool slightly before adding to the bowl of coriander. Stir through red onion, jalapenos and lime/lemon juice. Season to taste with salt and pepper.

To make the guacamole, mash avocados in a small bowl, add lime/lemon juice to taste, then season to taste with salt and pepper.

To serve, heat a corn tortilla in a hot dry pan or over a gas flame, then transfer to a clean tea towel to keep warm while you heat the rest. Spread a little mashed avocado down the centre of each tortilla, add a little shredded lettuce, a handful of roasted carrots and black beans, then top generously with salsa and serve immediately.

Ditch the box for good! Smoked Gouda Mac &amp; Cheese is a deliciously rich &amp; creamy dish that is the essence of comfort food.

Smoked Gouda Mac &amp; Cheese with Bacon

lb of macaroni (your choice)6 oz cream pepper

Bring water to boil in large pot and add pasta and cook until al dente.

When pasta is done, drain pasta reserving 1 C of pasta water.

Return pasta to pot and add butter, cream cheese and pasta water.

Heat over medium low heat until cream cheese has melted.

Add shredded gouda cheese along with milk and heavy cream and cook stirring often over low heat until sauce thickens. If needed you can add more milk to desired consistency.

In a saute pan cook bacon until crispy and remove from pan reserving 1/4 C bacon grease.

Using an oven safe 4 qt container add bacon grease and rub sides to coat.

Transfer mac and cheese to container and bake for 20 minutes.

Remove from heat and garnish with chopped bacon.

Nice smoky taste with the smoked cheese and bacon. Came together really easy. It had a fantastic flavor too.

Smoky baked beans

800 g Cherry tomatoes, chopped into large pieces

Red onion,

Garlic,

Tbsp organic cold pressed olive oil

Tbsp Red wine vinegar

butter

½ tsp Smoked paprika, (add more to taste)

Tbsp organic molasses

½ tsp Sea salt flakes

Use a large glass baking dish or alternatively line a baking tray with baking paper, place the tomatoes, capsicum, onion and garlic on the tray and drizzle with olive oil and red wine vinegar. Bake for 15-20 minutes until they are brown and starting to caramelise. Add the remaining ingredients, turn down the heat to 190C and cook for another10 minutes.

Remove from the heat and taste, adding additional smoked paprika and salt as needed. If you find anything needs more cooking, place everything in a medium-sized pot and cook on a low heat until ready.

Serve on toast or sourdough bread and top with fresh herbs like parsley or basil with a little fresh oregano.

Don't put those slow cookers away just yet because with this easy pulled pork recipe we've turned a winter classic into a new spring favourite.

Slow cooker pulled pork sliders recipe

3.3kg skinless pork shoulder, bone

garlic cloves, crushed

Pink Lady apples, 1 chopped, 2 sliced

red onions, 2 chopped, 1 thinly sliced

fennel bulb, chopped,

fennel seeds

cayenne pepper

tbs smoked paprika (pimenton)

apple cider (we used Pink Lady)

(750 milliliters) salt-reduced Campbell's chicken stock

(125 milliliters) smoky barbecue sauce

(125 milliliters) maple syrup

(150 grams) mayonnaise

limes

brioche

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Add a little wow-factor to your midweek meals with these smoky pork ribs.

Smoky pork ribs with corn, beans and tomato salsa

American-style pork spare ribs

(125 milliliters) good-quality barbecue sauce

(60 milliliters) oyster sauce

Worcestershire sauce

¼ cup (60 grams) brown sugar

corn cobs,

runner beans

cherry tomatoes, halved

garlic clove, crushed

tbs apple cider vinegar

(60 milliliters) extra virgin olive oil

lime,

Flat-leaf parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852842001&=domain=del

5348771529001-5981852842001

Potato Tacos, or Tacos de Papa, have crisp seasoned potatoes tucked in soft tortillas, topped with a chipotle crema, avocado, and cilantro.

Potato Tacos (Tacos de Papa)

yellow potatoes, or red potatoes

avocado oil

cumin

paprika

garlic powder

vegan mayo,

liquid peppers

lime juice

agave,

tortillas - try making them at home! Delicious!

avocado, sliced

cilantro leaves

Lime wedges

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper (optional, but great for easy cleanup!).

Bring a large pot of water to a boil. Add in potatoes and boil until they are fork tender. Drain, and let the potatoes sit in the colander for a couple minutes. This allows the potatoes to steam themselves dry, which in turn, helps the spices adhere and form a nice crust.

Stir together the crema ingredients while the potatoes simmer and whisk together the cumin, paprika, garlic powder and salt.

Spread the potatoes out on the prepared sheet pan. Drizzle with oil and toss. Sprinkle on the seasoning blend. Toss again to coat well and spread the potatoes out into an even layer. Bake until golden with crispy edges, about 20 minutes.

Serve with warm corn tortillas, crema, avocado slices and cilantro. Enjoy!

I just wanted to comment on your recipe, I didn’t follow it completely due to lack of ingredients. But the potatoes turned out great and I loved the seasoning. I used russet and it turned out well. I also added refried black beans.

This recipe for potato tacos is amazing!! I love that this recipe can be made healthier by baking the potatoes until they are crisp!

These tacos are bomb! Love the seasoning on the potatoes and the crema puts it over the top. So quick and easy that our fam is eating this almost weekly!

I loved the tacos! they were the BOMB! BOMB means good :) Thank you so much!!!

Made these for dinner, they turned out fantastic, we loved them!  We’ll be making these again for sure.  Followed recipe as written, used the smaller amount of chipotle in the crema and that was perfect.  Thank you!

Slow Cooker Ham and Beans

Great Northern beans

celery,

carrot,

white onion, diced

water*

pepper

salt (about 1 teaspoon)

Lightly spray the crock of a slow cooker with nonstick cooking spray. Set the temperature to low.

Rinse and sort the dried beans to eliminate any bad beans or foreign debris.

Add the celery, carrot, onion, and ham to the slow cooker. Pour the beans on top. Add the water. Add the pepper. Cover and cook on high for 5 to 6 hours or on low for 8 to 10. (See blog post about cook time.)

Once tender to your liking add the ham seasoning packet and salt to taste. For us, it&#39;s about 1 teaspoon of salt.

For a creamy broth, stir vigorously, pressing some of the beans against the side of the crock to mash them up. Stir to combine.

Notes:

 	As always, you can use boneless, skinless chicken breasts in place of the thighs. If you do, I suggest you pound them lightly, so each breast is an even thickness. This could be 3/4-1-inch thick (or thicker or thinner). You will likely need to grill for less time, so keep an eye on them.
 	Scale this recipe up as needed. A good rule of thumb: Use 1 teaspoon kosher salt per pound of meat. Diamond Crystal kosher salt (red box) is what I use.
 	I like toasting whole cumin and coriander seeds and grinding them in my mortar and pestle, but you can substitute ground spices in place of the whole. If you do, use less — 1/2 to 3/4 teaspoon of each.
 	Another nice condiment to serve here: Homemade Harissa.


Smoky Grilled Chicken with Cucumber-Yogurt Sauce

cumin seeds, see notes above

coriander seeds, see notes above

lbs. boneless, skinless chicken thighs (3 to 4)

kosher salt and fresh cracked black pepper

garlic,

grapeseed oil

cucumbers (about 8 oz)

plain Greek yogurt, I

fresh-squeeze lemon juice (from about 1/2 a lemon)

lemon wedges

skhug (recipe follow)

Place a small, dry skillet over medium heat and toast the coriander and cumin seeds until they begin to darken and smell fragrant. Transfer them to a mortar and use a pestle to grind to a powder. Add the smoked paprika and stir to combine.

Place the chicken thighs in a large bowl or in a large ziplock bag. Season all over with salt (about 1 teaspoon per pound) and pepper to taste. Rub with the minced garlic. Add the spice blend and oil and mix with your hands to evenly coat the chicken in the oil and spices. Place chicken in fridge. Marinate for at least one hour and up to 12. If possible, bring chicken to room temperature before grilling (about an hour or so beforehand.)

Meanwhile, make the cucumber-yogurt sauce

Grate the cucumber coarsely on a box grater. In a medium bowl, stir the cucumber into the yogurt, along with the garlic, and lemon. Season with the salt, starting with 1/4 teaspoon kosher salt, adding an additional 1/4 teaspoon if necessary.

When ready to grill: preheat a gas grill to high or prepare coals for high heat. For charcoal grilling, fill two chimney starters  with coals and let them burn for about 30 minutes. Then, dump the coals into the grill (piling them on one side to allow one half or one third of the grill to be a cooler zone), replace the grate, and let it heat for at least 5 minutes. Scrape the grates.

When grill is hot, transfer the chicken uncovered to the grates. Grill, without touching, for about 3 minutes. Flip. And grill for another 2 to 3 minutes or until a thermometer registers 165ºF (or a little bit less to account for carryover cooking). Transfer meat to a platter or cutting board to rest for at least 10 minutes.

While the chicken rests, warm the pita or naan — you can do this right on the grill or in the toaster. Gather all of the remaining condiments: cucumber-yogurt sauce, skhug (if making), and lemon wedges. Cut chicken into smallish (1- to 2-inch) pieces.

To serve: I liked to smear the cucumber-yogurt sauce on a platter, pile the chicken on top, and drizzle some of the skhug over as well. But you could also serve each component separately, letting the eaters assemble as they wish. I like serving the bread on the side and using it as a vehicle to scoop or to make mini sandwiches, but you could also make larger pita-pocket sandwiches.

https://www.youtube.com/watch?v=CGo_ZI0M9jg

Schug (pronounced skoog, sometimes spelled zhug) is a spiced green sauce originating from Yemen but used throughout the Middle East. It's a blend of herbs, chilies, and toasted spices. It's a delicious condiment for all sorts of things: grilled meats, roasted vegetables, falafel ... I could eat it with anything.

Find the full recipe here: https://alexandracooks.com/2020/06/16/schug-zhug-sauce/

How to Make Schug (Zhug)

Mexican beans and rice is a tasty dish made with black beans, white rice, cilantro, garlic, lime juice, and bacon. 

Mexican Beans and Rice

dry long-grain white rice,

bacon,

white onion

poblano chile

Tbsp. minced garlic

(15 oz.) can black beans, do not drain

Tbsp. fresh chopped cilantro

Kosher salt and black pepper

Cook rice according to package directions. 

While the rice is cooking, saute bacon in a large skillet over medium heat until crisp. 

Add onions and poblano chile. Saute for 2-3 minutes or until softened. Stir in garlic and cook for about 30 seconds or until fragrant. 

Add beans with their liquid and water. Season with salt and pepper to taste. Simmer until heated through, about 1-2 minutes. 

Stir in lime juice and cilantro. Serve over cooked rice.

Loved this recipe! The beans turned out so flavorful and the overall recipe was so easy to make.

This Kung Pao Cauliflower is a delicious stir-fry which is spicy, hearty, satisfying, and comforting. It&#x27;s a great meat-free Chinese takeout alternative to Kung Pao Chicken! The Kung Pao sauce has the perfect combination of spicy, salty and sweet flavors which will make your mouth water. The recipe is vegan, gluten-free, low in fat and calories, and can be made oil-free!

Top 22 smoky recipes from across the web

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Top Tags

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Ninja Woodfire microsite

Top 22 smoky recipes from across the web

The most viewed smoky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Pinto Beans

Sweet &amp; Smoky Chickpea Burgers ...

Emma Galloway's Smoky Carrot & Blac...

Smoked Gouda Mac &amp; Cheese with ...

Smoky baked beans

Slow cooker pulled pork sliders rec...

Smoky pork ribs with corn, beans an...

Potato Tacos (Tacos de Papa)

Slow Cooker Ham and Beans

Smoky Grilled Chicken with Cucumber...

Mexican Beans and Rice

Kung Pao Cauliflower

BBQ Cauliflower Wings

Smoky chilli beans

Vegan Sweet Potato Chickpea Burgers

Passionfruit margarita

Sweet & Smoky Rub

Smoke on the Water

Healthy Crockpot Chipotle Chicken

Peach and Roasted Jalapeno Gazpacho

Best Portobello Steaks

Ninja Woodfire microsite

The most viewed smoky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sweet & Smoky Chickpea Burgers ...

Smoked Gouda Mac & Cheese with ...