Posts Tagged ‘jalapenos’
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!
Let your slow cooker do the hard work. Throw the ingredients for this creamy chicken tortilla soup into your slow cooker and you’ll have a hearty and flavorful soup. Don’t forget the toppings!
Yesterday afternoon I saw an e-mail that made my tear ducts come to life. Not out of sadness, but instead from pure happiness. The day has finally come – you can now PubMed me! AaaahAAaaAhahAhhhhh!! Here’s to hoping that having this publication under my belt will help me out in the job search.
Click here to read a lot of jargon—> My glorious research paper
If I remember correctly, I first submitted this paper around mid-September 2013. Six months for two revisions with countless figure modifications for new data per reviewers’ requests. I will tell you what though, the biggest pain in the butt was figuring out how to reformat the pictures for my figures to be the correct resolution, size, file type, and lacking alpha channels (wherever the heck those things came from or even what they are). But hey, now I know how to do it for my second paper pending publication. Mastering Adobe Photoshop one scientific figure at a time. And popping open a bottle of wine to celebrate!
When that many pieces of a puzzle finally come together to create something amazing, it’s quite satisfying. Which is why you should not be scared by the lengthy list of ingredients for the recipe for this Slow Cooker Chicken Tortilla Soup. Almost all of the ingredients are thrown into the slow cooker together and the remaining few are added at the end or sprinkled on top just before serving. And to prove it, there are only three steps. Let the slow cooker do the rest.
One year ago: Cake Batter Cinnamon Rolls
Who wants to make dinner tonight without lots of dirty dishes? Not only is this meal easy to clean up but it also only serves two. Of course like most recipes I share on Single Serving Sunday you can double if you happen to be feeding more than one or two.
This recipe mixes up cubed chicken with some of my favorite things: cream cheese, Greek yogurt and cheddar cheese. Add a little artichoke for some healthification, jalapeno for spice, and serve it alone or over your favorite carb! Done and done.
Two years ago: Almond Cherry Chip Blondies
Disclosure: The Laughing Cow® provided me with product and a $10 gift card for this review. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.
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Sneaking healthier options into recipes is one of my favorite tricks. It may not result in health-food but at least it is less unhealthy, reducing the guilt that comes with snacking. These jalapeno popper crostini were made using Laughing Cow’s reduced fat cream cheese spread and Greek yogurt, making them a healthier alternative to traditional jalapeno poppers and a perfect snack to prepare for viewing sports games on TV or any social gathering. I brought these to a party over the holidays and they nearly disappeared before I got to try one for myself.
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Have you had a chance to check out The New Southwest Cookbook by Meagan of Scarletta Bakes? If not then today is your lucky day because not only am I sharing a recipe from her new cookbook, but am also hosting a giveaway for one lucky reader to receive a copy!
To start, there’s a chapter which covers all the essentials for a southwest kitchen pantry as well as acceptable substitutions when you cannot locate a certain ingredient in a recipe, which I completely appreciated as sometimes it is difficult to find certain ingredients. Then there is a “building blocks” chapter covering all the condiments and foodstuffs seen in southwestern cooking from roasted chiles to homemade corn tortillas. Although it is not necessary to make your own tortillas, salsa, etc. from scratch, it certainly adds to the experience. I really want to try making my own tortillas once I get my hands on a tortilla press.
Browsing through the subsequent chapters, several recipes immediately struck me such as the fried sage smashed potatoes and the dulce de leche layer cake with sweet pecan “pesto”. The picture of that cake made me swoon, with pecan “pesto” dripping all over the place. But when I saw the pinto bean breakfast patty melts I knew it was time to treat myself to a hearty, spicy breakfast.
These breakfast patties were easy to throw together and I loved that they could be wrapped up before being cooked and saved for later since I typically only cook for myself. After being fried and topped with cheese, these patty melts were layered with spicy flavor – both in heat and spices. If you are a bit timid to spiciness you may want to consider removing the seeds from the jalapenos.
Want to win a copy? Use the Rafflecopter widget to enter after viewing the recipe below!
One year ago: Chewy Molasses Cookies
If you follow Steph’s Bite by Bite you know that she is hosting Fit-Ober and a 24 day AdvoCare challenge. Although I am not participating in those specific challenges, I did purchase the AdvoCare 10 day herbal cleanse after being lured in by the amazing results Steph has already been seeing. My day one belly looks similar to Steph’s (we’re the same weight too) so we shall see how it goes! Although I have to admit, reading the guidelines about eating 8 cups of veggies/fruit a day, at least 8 cups of water, only whole grains, little to no fat, and no processed sugar makes me wonder how much the cleanse is doing versus the healthy eating. I eat pretty healthy already but need to work on eating more veggies, less fat and no sugar (goodbye cookies fort 10 days = sadness). Either way, if I am a bit leaner in time for being a bridesmaid in Amber’s wedding this weekend I’ll be a happy camper.
Speaking of healthier eating, how about a veggie burger? When it comes to meatless burgers, black bean is typically the first kind people think of. Yet, for some reason I shied away from this version and tried every other kind first. I have no legitimate reason for this other than it simply did not appeal to me. But that all changed when this burger came into my life. It should come as no surprise that part of the reason this burger was so appealing to me was the addition of avocado slices on top. But I also liked that jalapeno and corn were mixed into the patty as well.
I made these burgers before the cleanse began, but to meet the guidelines given by AdvoCare I should have substituted the oil with broth, the bun for whole wheat (although I normally do), and the fries for veggies. Next time ;-).
What’s better than jalapeno poppers for an appetizer? Jalapeno poppers for dinner!
When I first made this dish, I cut the milk in half because it seemed like too much but also doubled the pasta because it was too little to pass for 4 servings (st least for me without any sides). It turned out absolutely fantastic but I felt like it would have tasted more like a jalapeno popper if the Parmesan was substituted with more cheddar. I realize that without the Parmesan it’s not really an Alfredo sauce and instead more of a mac and cheese sauce but I’m here for taste, not technicalities!
Since Bob also planned to make this meal, I told him about the modifications I had made and the additional changes I thought would be good (I also suggested cutting the butter in half but he didn’t try that). Turns out I was right about the cheddar making it taste more like a jalapeno popper, in addition to the other changes I had already made. I have written up the recipe to reflect those changes. The picture however, is pre-cheddar increase so the sauce doesn’t have much of a cheddar-colored tint to it. I may need to whip it up again for football viewing tomorrow!
One year ago: Hazelnut Praline Paste
Secret Recipe Clubbing time! This month I was assigned to Bobbi’s Kozy Kitchen and it is cozy indeed! With recipe like redneck eggs benedict and shrimp with tomatoes and feta cheese (except I would made it with chicken) my eyes were even comforted by the sheer appearance and thought of eating them. From the awesome list of recipes I decided upon her Sloppy Joses with Avocado Cream. I can never turn down avocado!
In case you haven’t figured it out, the Sloppy Jose is a Mexican version of a homemade Sloppy Joe. Not only is this baby topped with an avocado cream sauce, but it’s made with bacon, jalapeno, and even beer. I even sprinkled some cotija cheese on top for fun since I had some handy. My favorite part was actually mixing the bits the dropped out from my sandwich into the potato salad I served it with. (Potato salad compliments of my dad, who gave it to me when he visited for my defense a week ago.)
Did you really think I was going to forget to post on Single Serving Sunday? Actually, I am quite surprised I managed to pull together a recipe to post today. My time management skills must be ridiculously awesome this week despite the mayhem. So today while I am off enjoying Shiva’s post-wedding brunch, followed by a long haul back to Memphis, enjoy this taco stack!
One year ago: Buckeye “Cheese Ball”
It’s Monday. My brain was already fried on Friday and I proceeded to fry it further over the weekend with lots more writing. My mission to have everything written by the end of August at first seemed completely reasonable but now is much more daunting. If I do manage to pull it off, I’ll get to take a break and celebrate with wedding #2 of 3 for the year. Motivation comes in many forms and if someone wants to cook me dinner in the meantime that’d be awesome.
Does this look familiar? It was in the background of a milkshake recipe posted last week, although I think I got a better shot of it in the background of that picture than in the spotlight here. Oh well, it shouldn’t take much to convince you to make a burger that has cheese in it as well as on top of it, finished off with another topping of guacamole. If you need more, go ahead and serve it with fries and a milkshake cause I know you want to anyway. This flavor explosion of a meal is a quick one to prepare too.