Food Truck Recipes You Can Make At Home🌮🍜🚚
No miles of street food? Oh, no worries. You can make your preferred recipes right at home with these food truck ideas. Optional for Sporks.
1) Fantastic Fish Tacos
1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1 large egg
1 teaspoon water
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 pound mahi mahi or cod fillets, cut into 1-inch strips
4 corn tortillas (6 inches), warmed
1 cup coleslaw mix
2 medium tomatoes, chopped
1 cup shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
For the sauce, mix the mayonnaise, lime juice and milk in a small bowl; refrigerate until served.
Whisk the egg and water together in a shallow dish. In another shallow tub, toss the lemon pepper with the bread crumbs. Dip the fish into the egg mixture, then pat in the crumb mixture to help adhere to the coating.
Over medium-high heat, position a large nonstick skillet. Add fish; cook 2-4 minutes on each side or until golden brown and fish with a fork only begins to flake easily. Serve with toppings and salsa on the tortillas.
2) Cuban Panini
2 garlic cloves, minced
1/2 teaspoon olive oil
1/2 cup reduced-fat mayonnaise
8 slices artisan bread
8 thick slices deli smoked turkey
4 slices deli ham
8 slices Swiss cheese
12 dill pickle slices
1 cup fresh baby spinach
Cook and stir the garlic in the oil in a small skillet over medium-high heat until tender. Great.
Stir the garlic into the mayonnaise; spread on the slices of bread. Layer 4 slices of turkey, ham, cheese, pickles and spinach bread; close sandwiches.
Cook until browned and the cheese is melted, 2-3 minutes on a panini maker or indoor grill.
3) New Orleans Beignets
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg, room temperature
4-1/2 cups self-rising flour
Oil for deep-fat frying
Dissolve the yeast in warm water in a wide tub. Add the milk, oil, egg, sugar, and two cups of flour. Smooth beat before. Stir in enough leftover flour to render a fluffy dough (dough will be sticky). You don't knead. Cover overnight and refrigerate.
Punch the dough. Turn to a surface that is floured; roll to a 16x12-in. For a rectangle. Split into 2-in bits. With squares.
Heat 1 inch of oil at 375 ° in a deep cast-iron or electric skillet. Fry squares, in batches, until golden brown on both sides. Drain on towels made of cloth. Roll warm beignets in sugar for confectioners.
4) Pork & Ramen Stir-Fry
1/4 cup reduced-sodium soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 teaspoons canola oil, divided
1 pound boneless pork loin chops, cut into 1/2-inch strips
1 cup fresh broccoli florets
4 cups coleslaw mix
1 can (8 ounces) bamboo shoots, drained
4 garlic cloves, minced
2 packages (3 ounces each) ramen noodles
Whisk the first 5 ingredients in a small bowl until combined. Heat 2 teaspoons of oil over medium-high heat in a large skillet. Add pork; fry for 2-3 minutes or until pink no longer appears. Remove the pan.
Stir-fry the broccoli in the remaining oil for 3 minutes in the same pan. Stir-fry 3-4 minutes longer or until broccoli is crisp-tender; add coleslaw mix, bamboo shoots and garlic. Then, stir in soy sauce mixture and pork; heat through.
Meanwhile, cook noodles according to package instructions, discarding or saving seasoning packets for another time. Drain the noodles; add to the mixture of pork and combine to toss.
5) Exotic Five-Spice Chicken Wings
12 chicken wings (about 3 pounds)
1 cup honey
1/2 cup canola oil
2 tablespoons reduced-sodium soy sauce
4 teaspoons Chinese five-spice powder
4 teaspoons minced fresh gingerroot
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Sesame seeds and sliced green onions, optional
Break through the two wing joints using a sharp knife; discard the wing tips. Whisk the sugar, oil, soy sauce, five-spice powder, ginger, salt, garlic powder and cayenne in a small bowl until mixed. Into a big resealable plastic container, pour 1 cup. Place the chicken wings in the bag, seal the bag, and turn the coat over. Please refrigerate for 4 hours. Cover and refrigerate the marinade that remains.
Preheat the oven to 400 degrees. Drain the chicken, then discard the marinade. In a foil-lined 15x10x1-in, put the wings on a shelf. Pan for baking. Bake for 25 minutes, uncovered, turning once. Bake 15-20 minutes longer or until chicken juices are clear, with reserved marinade, turning and basting occasionally. Sprinkle with the sesame seeds and onions if needed.
6) Frozen Banana Cereal Pops
3/4 cup strawberry yogurt
2 cups Fruity Pebbles cereal
4 medium bananas, peeled and cut crosswise in half
8 wooden pop sticks
Place in separate shallow bowls of yogurt and cereal. Using the cut side of the banana to insert pop sticks. Dip the bananas in the yogurt, then roll them to coat them in cereal. Move to waxed baking sheets lined with parchment.
Freeze until strong, approximately 1 hour. Shift to airtight freezer containers; seal and return to freezer containers.