Tag Archives: cilantro

Smothered Fries with “Animal Style” Sauce

Whether you’re enjoying a big game, craving some loaded french fries, or just looking for a new way to enjoy potatoes, these Smothered Fries with “Animal Style” Sauce are exactly what you’ve been waiting for. Crispy, oven-baked fries get topped with an easy burger sauce and an unassuming line-up of toppings. What follows is a complete party in your mouth, and it doesn’t stop there. While these fries have a healthy array of goodies piled on top, you can completely customize your own toppings to fit your taste. Love cheese on your french fries? Layer it on! Don’t have ground beef? Use ground chicken, sausage, or even shredded pork. As long as you get crispy fries as your base and lots of that “animal style” sauce, you can’t go wrong with whatever you add on top! Let’s make them!

Ingredients needed to make Smothered Fries with “Animal Style” Sauce

I love the earthy taste of russet potatoes in this recipe. It compliments the grass-fed ground beef extremely well. If you don’t have russets or don’t care for them, this dish would also be excellent using sweet potatoes, another variety of white potato, or even a bag of frozen french fries. As long as you’ve got one form of potato, you can make this recipe. Here’s everything you’ll need to pull these fries off:

Tools used to make Smothered Fries with “Animal Style” Sauce

You’ll need basic equipment to make these delicious fries: a large cutting board, a sharp knife, a rimmed sheet pan, a skillet, a stirring utensil, and a mixing bowl. That’s it!

How to make Smothered Fries with “Animal Style” Sauce

The secret to any great oven-baked fry recipe is simple: preheat your sheet pan! By placing your sheet pan in the oven while the oven heats up, you ensure that the fries immediately start crisping up on contact. It works like a charm.

To begin, set the oven to 500 degrees Fahrenheit and place your sheet pan inside, as described above. Cut the potatoes into fries and coat in avocado oil, salt, and pepper.

Once the oven has preheated, carefully remove the hot sheet pan and add the fries to the hot pan in an even layer. They will sizzle upon contact. Lower the oven temperature to 425 degrees and bake for 12-15 minutes, flip, then bake for an additional 15-20 until the fries are cooked through.

Meanwhile, you’ll prepare the ground beef, “animal style” sauce, and other toppings. Brown the ground beef in a skillet and break up all the clumps. Combine mayo, ketchup, relish, honey, vinegar, and a pinch each of salt and pepper and stir well. Chop up the red onion, cilantro, and pickled jalapeños and set aside.

Once the fries are done, top with the ground beef, red onions, cilantro, pickled jalapeños, and drizzle all over with the sauce. If desired, other toppings may be added. Serve the fries hot with extra sauce on the side!

Looking for other game day food ideas?

Try these other recipes from The Ardent Cook!

Buffalo Chicken Tacos with Celery Salsa

Baked Goat Cheese with Herbed Orange Olives

Mom’s Checkerboard Chicken Chili

Crispy Baked Buffalo Wings

Recipe Ingredients

1 1/2  pounds russet potatoes, sliced into thin fries (3-4 large)

2 Tbsp avocado oil

1 Tsp salt, plus more to taste

Black pepper, to taste

1lb grass-fed ground beef

½ cup mayonnaise 

3 Tbsp ketchup

2 Tbsp dill relish

1 Tsp honey

1 Tsp white vinegar

½ red onion, finely chopped

Fresh cilantro, finely chopped (optional)

Pickled jalapeños, chopped (optional)

Recipe Instructions

  1. Preheat the oven to 500 degrees Fahrenheit and arrange an oven rack to the lowest height possible. Place a clean sheet pan in the oven to heat as the oven heats. 
  2. In a large mixing bowl, combine cut fries, avocado oil, salt, and pepper. Once the oven and sheet tray are preheated, spread potatoes out into an even layer on the sheet tray. Lower the oven temperature to 425 degrees and bake for 12-15 minutes, toss, then bake again for another 15-20 minutes until browned and cooked through. 
  3. Meanwhile, heat a skillet over medium-high heat. Cook the ground beef until browned and cooked-through, breaking up any large clumps, about 5 minutes. Season with salt and pepper to taste. Set aside.
  4. Make the sauce. Combine the mayonnaise, ketchup, relish, honey, and vinegar. Season with a pinch each of salt and pepper. Set aside.
  5. Spread the cooked ground beef evenly over the finished fries. Spoon the sauce over the fries and ground beef, then top with chopped red onion, cilantro, and pickled jalapeño. Serve immediately.

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Pork Chile Verde

Pork Chile Verde is an easy and delicious way to infuse some flavor into your weekly meals. Made in either the Instant Pot or slow-braised in the oven or slow-cooker, this pork is delicious served in tacos, over nachos, alongside veggies or a crunchy salad, or as is. My own personal favorite way to eat this pork chile verde is to stir in some fresh or frozen corn, canned beans, diced zucchini, and some greens like spinach or kale for a flavorful pork stew topped with radishes and whatever cheese I’ve got on hand. It’s SO good and perfect for a cold winter meal. Read on for the recipe as well as three different methods to cook this chile verde (Instant Pot, slow-cooker, or oven)!

Ingredients needed to make Pork Chile Verde

To start this recipe, you can choose between making your own salsa verde or using a store-bought ones. Both options are great, but I will say that the homemade salsa verde is next-level. Using just a few fresh ingredients, your broiler, and a blender, you can have homemade salsa verde in under 15 minutes. It’s AMAZING. Here’s everything you’ll need:

For the salsa verde:

  • Fresh tomatillos
  • Poblano peppers
  • Jalapeno peppers
  • Yellow or white onion
  • Garlic
  • Cilantro

For the pork:

Tools used to make Pork Chile Verde

Depending on which method you choose to make this chile verde, and whether you choose to make your own salsa, the tools required to execute this dish will vary. Luckily, there isn’t anything out of the ordinary required! I’ll list the tools needed if you make the recipe exactly as written, including the homemade salsa verde. Here’s the list:

For the salsa verde:

  • Rimmed sheet tray
  • High-speed blender

For the pork:

  • Sharp chef’s knife
  • Instant pot, slow cooker, or large Dutch oven with a lid
  • Tongs
  • Two forks, for shredding meat

How to make Pork Chile Verde

This recipe looks and sounds a bit more complicated than it looks. You’ll begin by preparing your vegetables to roast under the broiler. Remove the husks from your tomatillos, halve and seed the peppers, remove the skin and quarter the onion, and peel the garlic cloves and add to a sheet tray. Drizzle all over with avocado oil, then place on the top rack directly under the broiler. Let them roast approximately 10-12 minutes until the skins are charred and the vegetables have begun to release their juices and soften. Add everything to a high-speed blender with a pinch of salt and pureé until smooth.

Once you’ve made your salsa, you’ll want to prepare the pork for searing. Cut it into roughly 2-inch pieces and heat some avocado oil in your cooking vessel of choice. My preferred method is the Instant Pot for time’s sake, but using a slow cooker or Dutch oven works great as well. Be sure to see the full slow cooker instructions in the recipe below, as you’ll need to sear the meat in a different pot before adding to the slow cooker.

Sear the meat in the hot oil, working in batches to avoid crowding the pan. Once all the meat is seared, add it back to the pot and cover with the salsa verde and chicken broth. Stir in the cumin, oregano, and a pinch each of salt and pepper, and let it cook!

You’ll know the meat is finished when it is falling apart and easily shreds using two forks. Serve this pork inside tacos or over nachos, with added veggies for a quick stew, or scooped onto a fork and devoured as is.

Looking for other easy and flavorful protein options?

Try these recipes from The Ardent Cook!

Harissa Chicken Thighs

Gorgonzola-Stuffed Chicken with Delicata Squash

Mediterranean Grilled Strip Steak

Recipe Ingredients

1 pound fresh tomatillos, husks removed, quartered

2 large poblano peppers, halved and seeded

2 jalapeño peppers, halved and seeded

1 yellow onion, skinned and cut into 6 wedges

4 cloves garlic, skinned

1 cup cilantro leaves and stems, packed

2.5-3 pounds pork tenderloin, trimmed and cut into 2-inch pieces

2 Tbsp avocado oil

2 cups chicken broth

1 tsp ground cumin

1 Tbsp dried oregano

Juice of 1 lime

Salt and pepper, to taste

Fresh radishes, thinly sliced (optional, for serving)

Additional cilantro, for serving

Recipe Instructions

For the salsa verde

  1. Prepare vegetables as directed and add to a large rimmed sheet tray. Drizzle with avocado oil and broil on high on the top rack of the oven for 10-12 minutes, or until skins are black and blistered and vegetables are beginning to soften and release their juices.
  2. Add to a high-speed blender with a pinch of salt and blend until smooth. Adjust seasonings as needed to taste. Set aside. Alternatively, one 16oz jar of store-bought salsa verde may be substituted.

Instant Pot Method (preferred)

  1. Prepare pork as directed and season all over with salt. Turn the Instant Pot to the sauté function and heat avocado oil. Working in batches, sear the pork on all sides.
  2. Add all of the seared pork back into the IP and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Close the lid and place vent to “sealing” position, then cook on manual high pressure for 35 minutes. Allow for 10-15 minutes of natural pressure release, then quick release the remaining steam before opening the lid.
  3. Shred the pork using two forks. Stir in the fresh lime juice and taste the chile verde for salt and pepper, then add to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Slow-Cooker Method

  1. Prepare pork as directed and season all over with salt. Heat avocado oil in a large skillet over medium-high heat and sear the pork on all sides, working in batches as necessary to avoid crowding the pan.
  2. Transfer the seared pork to the slow-cooker and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Cook on low for 5-6 hours, or on high for 2.5-4 hours. The meat is finished when it is falling apart and easily shreds using two forks.
  3. Shred the meat, then stir in the fresh lime juice and season with salt and pepper to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Oven Method

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare pork as directed and season all over with salt. Heat avocado oil in a Dutch oven over medium-high heat and sear the pork on all sides, working in batches as necessary to avoid crowding the pan.
  2. Add all of the seared pork to the Dutch oven and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Cover and bake for 1.5-2.5 hours, checking periodically, until the pork is falling apart and easily shreds using two forks.
  3. Shred the meat, then stir in the fresh lime juice and season with salt and pepper to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Honey Sesame Chicken with Broccoli

I absolutely love all things Chinese food, but when we transitioned to a gluten-free way of eating it ruled out a lot of take-out options. Unfortunately, soy sauce and other soy products contain wheat, and they’re hidden in a lot of dishes. I’ve learned a lot about how to balance the intricate flavors of what we consider “Chinese” cooking (and I’ve still got A LOT to learn about the legit, authentic, traditional recipes), and and I’m pretty proud of how this dish turned out. The combination of the punchy garlic and ginger paired with the sweet honey and earthy toasted sesame oil is mind blowing, plus the dish is pretty healthy! Let’s make it!

Ingredients needed to make Honey Sesame Chicken with Broccoli

All the ingredients used in this dish are ones I pull out constantly when I’m making anything Asian-inspired. If you love Asian flavors and cook them at home frequently, I would highly recommend stocking up on some of these ingredients to ensure your meals are tasting as true-to-flavor and balanced as possible! Here’s everything you’ll need:

Tools used to make Honey Sesame Chicken with Broccoli

This take-out-inspired dish is wonderful because it requires very basic kitchen equipment. You’ll need the following items: a cutting board, a sharp chef’s knife, a medium pot with lid, a medium-large skillet, a pair of tongs, and a jar with lid OR a medium mixing bowl with a whisk. There are also a few optional kitchen tools that helped make this meal happen quickly, which are a microplane and a force juicer, although the dish can still be successfully made without those items.

How to make Honey Sesame Chicken with Broccoli

This dish happens rather quickly, so I find it’s helpful to have most of your ingredients measured out ahead of time. You’ll begin by cutting your chicken breast into thin 1/4-1/2 inch strips and coating them in a mixture of tapioca starch (this helps our chicken get a nice crispy sear), ground ginger, ground turmeric, and garlic powder. Once your skillet is heated, sear the chicken on both sides. You may need to work in batches to do this in order to avoid crowding the pan. While the chicken sears, steam the broccoli and make the sauce.

I love to make this sauce in a mason jar with a lid so I can just dump everything and shake to mix. However, if you don’t have a mason jar, it works perfectly well to mix everything in a bowl with a whisk. Either option is perfect!

Once all the chicken has been seared, return it all to the skillet and pour in the sauce. The honey will help create a delicious, thick sauce that coats all of the pieces of chicken. You’ll let the sauce simmer with the chicken for a few minutes, toss in the steamed broccoli, and garnish with fresh lime juice, cilantro, and more sesame seeds! Serve it over rice, rice noodles, or eat it as-is. It’s so delicious!

Looking for other Asian-inspired dishes?

Try these recipes from The Ardent Cook

Instant Pot Lemongrass Pork Bowls

Ponzu Greens and Grains Bowl

Aromatic Chicken Meatball Curry

Recipe Ingredients

1.5lbs boneless, skinless chicken breast, thinly sliced

2 ½ tbsp tapioca starch

1 tsp ground ginger

1 tsp ground turmeric

½ tsp garlic powder

2 cups fresh broccoli, cut into florets

3 tbsp avocado oil, divided (1 for searing chicken, 2 for sauce)

2 tbsp toasted sesame oil

¼ cup coconut aminos or low-sodium soy sauce

3 tbsp rice vinegar

¼ cup honey

1 tbsp sriracha, more or less to taste

1 tbsp raw sesame seeds

1-inch knob fresh ginger, grated or finely minced

2 cloves fresh garlic, grated or finely minced

Juice of 1 lime

Cilantro, for serving

Sesame seeds, for serving

Recipe Instructions

  1. Cut the chicken into thin strips, each about 1/4-1/2 inch thick. Combine the tapioca, ground ginger, ground turmeric, and garlic powder and coat the chicken in the mixture.
  2. Heat 1 tbsp of the avocado oil in a skillet over medium heat and sear the chicken, working in batches if necessary. While the chicken sears, steam the broccoli until fork-tender, about 5 minutes.
  3. While the chicken and broccoli are cooking, make the sauce. In a mason-jar with a tight fitting lid OR a mixing bowl, combine the remaining 2 tbsp avocado oil, sesame oil, coconut aminos, rice vinegar, honey, sriracha, sesame seeds, fresh ginger, and fresh garlic. Shake or whisk to thoroughly combine.
  4. When the chicken is seared, return all of it to the skillet and pour in the sauce. Lower the heat and simmer the sauce with the chicken until the chicken is cooked-through and the sauce has thickened slightly, another 5 minutes. Stir in the lime juice.
  5. Add the steamed broccoli, then stir once more to coat everything in the sauce. Garnish with fresh chopped cilantro and more sesame seeds. Serve hot over rice or rice noodles! Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.