They are tender and yummy, ready for your creative taco fillings or just to be enjoyed with a little pat of butter. Read on to get the surprisingly easy recipe. Continue reading
If I could pick the perfect pepper, it would be a Hatch green chile. In season for just a short time in late summer, these long, fleshy peppers are amazingly delicious grown in the soils of Hatch, NM along the Rio Grande. Because I’m a bona find Hatch-horder (one time having over 75 pounds of fire-roasted peppers in my freezer), I have yet another delicious recipe to share – Hatch Chile Breakfast Bake!
It’s real family pleaser and can be served for breakfast, lunch or dinner. Heck, crumble up the leftovers in a tortilla, douse in hot sauce and avocado and get to town! Read on to get the recipe and all the details, better hurry before Hatch season ends.
It’s not unusual to share tacos on Tuesday, my family asks for some version of this Mexican and Tex-Mex staple nearly every day of the week! What is outside convention is today’s taco filling – it’s my take on Ceasar Salad! These Plant Power Caesar Salad Tacos are a veggie-lover’s delight as kale, avocado, chickpeas, quinoa and seeds and a robust Caesar dressing are tossed together and stuffed right in the shell.
You heard right, a cool, crisp salad in a taco shell! This 10-minute recipe has minimal cooking (just warming the shells) and offers hand-held, utensil-free convenience for backyard munchers – it’s an awesome summer dinner! Read on to get more delicious details. Continue reading
Last week, I grilled cantaloupe and today it’s avocados! I’ve been getting my fruit freak on by firing up whatever pretty produce catches my eye. This isn’t big news at my house. When it comes to backyard cooking, I’m always in beta mode and, thankfully, it’s nearly impossible to mess up a simple, fresh meal on the grill.
I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver.
With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing
Disclosure: This post is sponsored by Farmer Direct Co-op, however all opinions, content and enthusiasm are my own.
Spiralizing zucchini is trend that will never grow old, but every now and then I like to turn the tide and unleash deliciously stuffed zucchini boats for dinner. I’m not talking about the old-school stuffed squash my mama used to make with our backyard garden bumper crop, it might have been a bit mushy, bland, and hard to swallow (sorry mom). Instead, my recipe for Carnitas & Street Corn Stuffed Zucchini Boats with “Ole Frijoles” Pinto Bean Sauce is totally crave-worthy and turns supper-time with spicy south-of-the-border fiesta.
With pre-shredded pork roast and pinto beans cooked overnight, this family favorite recipe can be made in just 30 minutes – making it perfect for a busy weeknight meal. It can also be prepped the night before and popped in the oven 20 minutes before dinner. I’ve used pinto beans from Farmer Direct Co-op and, at the end of this post, you can grab the zucchini recipe and also enter to win a giveaway prize pack that includes an assortment of their top-selling organic, non-GMO and fair-trade products packaged in 1lb. bags.
I’ve got so much Texas in me, it’s overflowing into my soup! Seriously though, last week, the hubby and me were feeling a little under the weather but well enough to eat a bit of something (I mean, puh-lease). I tried my hand at an egg drop soup for the first time and it was fantastically easy and tasty – considering I added some of the flavors we love right here in the Lone Star and topped it with chopped avocado! This Tex-Mex Egg Drop Soup is the cure for WHATEVER ails you — even if it’s just hunger!
I think you’ll love the new zesty attitude of a traditionally mild-mannered soup. You can spice it up or down with your preferred amount of chipotle chile powder. It’s the new thing in Texas comfort food (because I say so)! Continue reading
When I’m looking to make a meat-free soup into an entire meal, I have couple non-negotiable. The soup needs to be hearty and thick (as opposed to thin and brothy), it needs to have tons of flavor, and also should have a decent showing of protein. My recipe for Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri meets all of these requirements and more — the “more” bonus is that it’s super easy to make and is loaded with healthy carbs to fuel my long runs and intense workouts. Slightly spicy while simultaneously smoky and just a tad sweet, a big hearty bowl of this meat-free, dairy-free, vegan soup will get you warmed up and keep you filled up until the next meal! My serving size is very generous and, sans the chimichurri, has 400 calories, 20 grams of protein, 80g healthy complex carb, 4g fat – plus is very high in potassium, vitamin A, and vitamin C.
Nutrient-rich sweet potatoes blended into vegetable stock make up the bulk of this super simple soup recipe. Pureed white navy beans have been added for additional protein and fiber and help boost this soup into a full-fledged meal appropriate for vegans, vegetarians or anyone looking for a nutritious meatless option. As I mentioned, this is a great go-to soup when I’m carb-loading for winter marathons, Spartan races and other endurance events.
When making this simple soup, a step you don’t want to skip is to “bloom” the chipotle chile powder in the stock pot before adding any of the other soup ingredients. Blooming most spices helps to intensify their depth and complexity — the smoky flavor of ground chipotle pepper really opens up with this front-end method.
I originally developed this recipe for Litehouse Food’s Living Litehouse Blog using their Instantly Fresh Guacamole Blend as a quick fix in both the soup and the quick-fix Cilantro Chimichurri. I highly recommend this freeze-dried herb product, it’s one of my all-time favorites with multiple uses beyond just guacamole making – try it in soups, stews, casseroles, stir-frys, and skillet dinners. However, if you can’t find the product in your market, I’ve asterisked the recipe with substitutions.
The Cilantro Chimichurri blended up to dress the soup is a bright and vibrant contrast to the more scarf-and-sweater vibe of the hearty soup. Plus, it adds a drizzle of heart-healthy olive oil to a soup recipe that is nearly fat-free. You can also use this Cilantro Chimichurri on drizzled on steak and fish, as a salad dressing, or mixed into Greek yogurt as a dip.
How are you prepping your sweet potatoes this fall? What is your favorite type of soup? What fuels your running the night before? Please share in the comments, XOXO — Jennifer