Posts Tagged ‘avocado’
Celebrate Cinco de Mayo with Happier Hour at home including this queso fundido with chorizo baked right in a cast iron skillet. Pair with your favorite tamales, tacos, and/or taquitos.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Grilled polenta disks and spicy flank steak combines for a satisfying meal. Served with fresh avocado slices, queso fresco, salsa, cilantro and a squeeze of lime.
Don’t close down your grill yet! Just because summer is coming to an end doesn’t mean that grill season is as well. In fact for many people fall is the prime time to grill because it’s football season. Grilling in the fall makes more sense anyway because who wants to stand over a hot grill when it’s 90 degrees outside? Good thing grilling doesn’t usually take very long. This recipe is a quick griller and even though it may not look like a lot on your plate it is surprisingly filling. The grilled polenta disks do the trick.
Then after you’ve satisfied your food cravings, check out some brain food. In case you haven’t been stalking PubMed like I have, my second paper hit the interwebs! Hopefully it’ll advance into print quicker than my first paper but the important thing is that I can change the status of that paper on my resume, at last! Having things published makes me feel like a smarty pants.
Two years ago: Peanut Butter and Chocolate Popcorn
This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds
I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!
One year ago: Mixed Berry Slab Pie
Mix up your burgers with these Spicy 50/50 Burgers made with ground beef and chorizo. Don’t forget the cheese, cilantro and a toasted bun.
This month for Pass the Cookbook Club, Julie (White Lights on Wednesday) picked recipes from Chef Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners. This cookbook is a collection of recipes that can be made from 5 fresh ingredients (along with a few kitchen & pantry staples) in 5 minutes. The italicized items in each recipe are the “5” fresh ingredients.
The moment I saw the recipe for the burgers I knew I had to make them. Not only are they perfect for Memorial Day, they are also made with half beef and half chorizo. With all the flavors already involved in the combination of those two meats there was no need to add anything else to the mixture except for a little salt and pepper. Topped off with a slice of cheese, fresh cilantro, and a toasted bun there’s not much left to be desired – except maybe some avocado slices which I went ahead and put on there as well. Served with Healthier Elote (Mexican street-style corn) and Baked Sweet Potato Fries seasoned with chili powder and brown sugar.
The only other thing I changed to the recipe was the step that said to flatten the burgers once they were on the hot pan. I refused to follow this step as I prefer thicker burgers. Also, I have to point out that while yes it only takes 5 minutes to cook these burgers, it does take slightly longer than that to prepare from start to finish. But still quick and easy!