Posts Tagged ‘jalapenos’

Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche

A little bit a prep goes a long way with these veggie tacos featuring roasted sweet potatoes, black beans, and a kale ceviche. 

Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche 1

If you are even remotely familiar with dinnerware then you’ve heard of Corelle. Many of you probably own a set. I know my parents use Corelle dinnerware every day and they even bought me my first 4-piece set when I first went off to college (was that really over 10 years ago?) and they are still in perfect condition. But being a food blogger one set of plates is never enough so I jumped at the opportunity to get my hands on the new Corelle® Boutique™ Brushed pattern which is sold exclusively at select Kohl’s stores. The modern pattern comes in 9 colors which are easy to mix-and-match, of which I am a huge fan. And being Corelle that means they come with certain features:

  • Break and chip resistant for carefree durability
  • Made in the USA
  • Dishwasher safe for long lasting patterns
  • Microwave and oven safe for versatility
  • Stackability for easy storage and cupboard space efficiencies
  • Patterns won’t wash, wear or scratch off
  • 3 year limited warranty

Corelle Boutique Brushed pattern

The first meal I graced upon the surface of these pieces was tacos. But not any old tacos, roasted sweet potato, black beans, and kale ceviche taocs! Due to its lengthy nature, upon first glance of the ingredient list you may be frightened off from attempting this recipe yourself but I promise it’s easier than it looks. For starters the ceviche requires no cooking, just toss and let marinade overnight. The following day, toss the sweet potatoes in seasoning and then roast in the oven for 30 minutes. Meanwhile, cook the onions and beans which will be ready in time to assemble it all together. See wasn’t that easy? Lots of chopping for prep but minimal effort from then on and a happy belly as the reward.

Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche 2

One year ago: 90 Second English Muffin

Two years ago: Chocolate Peanut Butter 7-Layer Bars

Three years ago: Halloween Oreo Cupcakes
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Bacon Wrapped Mac & Cheese Jalapeno Poppers

Reinvent your favorite jalapeno poppers with a spicy pepperjack macaroni and cheese stuffing and wrapped in bacon. Now that’s football watching food!

Bacon Wrapped Mac & Cheese Jalapeno Poppers

Fall not only brings typical flavors of apple and pumpkin but also snacking season. Dips, chips, meat, cheese, and fried things. No football game is complete without some great snacks and what better than something that involved, bacon, cheese, and spice? I am sure you’ve had or at least heard of jalapeno poppers before. But instead of the cream cheese mixture how about reinventing them with a macaroni and cheese stuffing? A spicy, creamy mac and cheese made with The Laughing Cow® spicy pepperjack cheese, spooned into a jalapeno half, wrapped in bacon and then baked to crispy perfection.

One year ago: Peanut Butter Fudge Cake

Two years ago: Carrot Cake Batter Dip

Three years ago: Strawberry Mojito
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Healthy Vegetarian Taco Salad

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

Healthy Vegetarian Taco Salad 1

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!

Healthy Vegetarian Taco Salad 2

One year ago: Mixed Berry Slab Pie

Two years ago: Roasted Cherry Brownie Cheesecake
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Slow Cooker Creamy Chicken Tortilla Soup

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!

Slow Cooker Creamy Chicken Tortilla Soup 2

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!

Slow Cooker Creamy Chicken Tortilla Soup 1

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

Two years ago: Dark Chocolate Nonpareil Peanut Butter Cookies
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Three Cheese Chicken and Artichoke Bake

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.

Three Cheese Chicken and Artichoke Bake

Two years ago: Almond Cherry Chip Blondies

Three years ago: Apple Oatmeal Breakfast Muffins
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Jalapeno Popper Crostini

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.

With the holiday season behind us and the New Year begun, many people have made resolutions to maintain a healthy lifestyle. Of course no one wants to sacrifice great taste in the process and that’s where The Laughing Cow® is making snacking choices easier and more delicious.

Reasons to Live to Laugh with The Laughing Cow in 2014:

  • The Laughing Cow Cheese Wedges are indulgently rich, creamy and the perfect tasty snack to satisfy your cravings.
  • With 35 calories per light cheese wedge and seven delicious varieties to choose from, The Laughing Cow Cheese Wedges are a delectable snack with endless pairing options – enjoy them whenever and however you want!
  • Have a deliciously smooth start to your day with Smooth Sensations Cream Cheese Spread from The Laughing Cow. It is masterfully churned for a delectable creaminess and individually portioned at 45 calories per 1/3 less fat cream cheese spread wedge.

How will you live you laugh in 2014?

Jalapeno Popper Crostini

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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Pinto Bean Breakfast Patty Melts & The New Southwest Giveaway

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!

scarletta bakes coverTo 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.

 Pinto Bean Breakfast Patty Melts

Want to win a copy? Use the Rafflecopter widget to enter after viewing the recipe below!

One year ago: Chewy Molasses Cookies

Two years ago: Andes Crème de Menthe Chocolate Cookies
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Spicy Black Bean Burgers

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.

Spicy Black Bean Burgers 1

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 ;-).

Spicy Black Bean Burgers 2

One year ago: Mini Pink Ombre Sugar Cookie Cake
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Jalapeno Popper Fettucine Alfredo

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!

Jalapeno Popper Fettucine Alfredo

One year ago: Hazelnut Praline Paste

Two years ago: Pumpkin Danish
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Sloppy Joses with Avocado Cream

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!

Secret Recipe Club

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.)

Sloppy Jose

Two years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar
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