Elote and Huevo met at a bar and 9 months later these Mexican street corn deviled eggs were born! Made with mayo, cotija, lime juice, Tajin, and of course corn.

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Over 10 years ago I graduated with my PhD and started my academic researcher journey. And after finishing my 120 payments towards the PSLF program in September, I just found out that the remainder of my student loans have disappeared! Better yet, they will be paying me back for all the payments over the required 120 made while waiting for this to go through. Holy freaking ray!

Meanwhile, these Mexican street corn deviled eggs have literally zero to do with this story, it’s just what I had planned to share today in honor of National corn on the cob day. Even though technically the corn is no longer on the cob, traditional Mexican street corn is and was the inspiration.

It wasn’t a stretch to turn traditional deviled eggs into Mexican street corn deviled eggs since the main component is mayo for both. Just swap out the mustard and vinegar for cotija cheese and lime juice. The fancy part involved dipping the hard boiled egg white shells into a mixture of tajin and smoked paprika before filling them back up again, and topping with lime zest, extra corn, and cilantro. Just like that, you’ve got yourself a deviled egg ready for summer parties.

One small dilemma about adding corn to the filling is that you may have some leftover unless you super stuff the eggs, which I don’t really see as a problem. Otherwise you can pipe the leftovers straight into your face like I did. The only other problem I could see happening is if you can’t find Tajin. Don’t you dare skip out! Instead make homemade Tajin by mixing ancho chile powder, chipotle powder, lime zest (or powder), and salt.

MEXICAN STREET CORN DEVILED EGGS

Print

Yield: 2 Dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 2 Tbsp crumbled cotija cheese
• 1 Tbsp fresh lime juice
• Corn kernels from 2 ears of corn, larger pieces* reserved for garnish
• 2 Tbsp tajin
• 2 tsp smoked paprika
• Fresh cilantro, for garnish

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 15 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the sell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, cotija, and lime juice to the bowl with the yolks. Blend until smooth. Stir in the corn kernels. Set aside.
4. In a small shallow dish or bowl, mix together the tajin and smoked paprika. Dip the flat sides of the hard boiled whites into the mixture and place back on the tray.
5. Spoon or pipe filling back into the egg whites**. Sprinkle with more cotija, larger chunks of corn, and cilantro. Chill until ready to serve.

Notes

*When cutting the corn kernels off the cob, some will stay stuck together, Save these for garnish! **You may have excess filling if you don't pile them high. If so, enjoy straight up!

Source: Adapted from my BBQ Deviled Eggs.

This birria flatbread takes everything you love about birria tacos and serves it up as if it were an open-faced puffy taco. Of course you can also dip the crust in consommé!

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If you’ve ventured out into the world at all in the last two years, I bet you’ve come across the latest taco trend – birria tacos!

Fun fact: Birria is a Mexican dish from the state of Jalisco and is traditionally a slow-cooked stew made from a combination of chili peppers, goat meat, garlic, cumin, bay leaves, and thyme. But here in the USA it’s more commonly made with beef, stuffed into a corn tortilla with oaxaca cheese, fried, and dipped in the broth.

When I set out to make my own birria tacos at home, I gathered up my ingredients after picking through various recipes online, and even though the tacos we made with it were not the most structurally sounds creations, it was absolutely worth it. But then we ran out of tortillas and still had a ton of birria leftover.

Enter, birria flatbread.

This creation was the result my usual trip to the grocery store, where I spied a stack of par-baked flatbread crusts with discount stickers on them. Since we love making random pizzas with whatever we have in the fridge, it seemed like the perfect route (but also could have made thin crust pizza dough).

I topped the flatbread with some of the birria, shredded oaxaca cheese, and toast them up into gooey goodness. Sprinkled chopped onion and cilantro on top and it was like an open-faced birria puffy taco. Especially when dipping the crust into the consommé!

But the first time I made it I had no plans to share the recipe until after I ate it. So back to the store I went for more discount flatbread crusts to make it again for you! The sacrifices I make…

BIRRIA FLATBREAD

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Yield: 4-6 Servings Prep Time: 10 Hours Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BIRRIA

• 8 cups water
• 4 lb. boneless beef chuck roast or beef shank*, cut into 4-inch cubes
• 1/2 large white onion
• 8 garlic cloves
• 1 Tbsp dried ground cumin
• 1 Tbsp salt
• 1/2 Tbsp whole black peppercorns
• 3 bay leaves
• 1/2 tsp dried oregano
• 2 sprigs fresh marjoram (or oregano)
• 1 sprig fresh mint
• 2 springs fresh thyme

SAUCE

• 4 dried guajillo chiles
• 4 dried arbol chilies
• 4 dried chipotle chiles
• 2 dried ancho chiles
• 2-3 cups water
• 3 garlic cloves
• 1/4 large white onion
• 1 Tbsp vinegar
• 2 tsp salt

FLATBREAD

• 2 par-baked flatbread crusts (or one recipe thin crust pizza dough divided in half)
• 1 cup prepared birria
• 8 oz. Oaxaca cheese, shredded
• Chopped onion
• Chopped fresh cilantro
• Lime wedges, for garnish

Directions

1. In a slow cooker add water, beef, onion, garlic, cumin, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme . Cook on low for 8-10 hours or until cooked through and tender.
2. Remove the beef, discard fat pieces, shred meat, and place back in the slow cooker with the liquid.
3. While the meat cooks, prepare the sauce. Preheat a large Dutch oven over low heat and add the chilies to toast them, turning as needed for 1-2 minutes. Remove from heat.
4. Once cool enough to touch, remove seeds and stems, and place in a large bowl.
5. In a small pot, bring the water to a boil. Pour the boiling water over the peppers. Allow to sit for 30 minutes.
6. Place the cooled chiles, garlic, onion, vinegar, salt, and liquid in blender. Blend until smooth.
7. Strain red chile sauce through a fine sieve into a bowl. Discard skins and seeds. When the meat has been shredded, add the sauce the slow cooker and stir (this is the consommé).
8. Preheat oven to 425 F.
9. Top both flatbread crusts evenly with 1/2 cup birria each, followed by shredded cheese. Place topped flatbread directly on the middle oven rack and bake for 8-10 minutes or until cheese is golden and bubbly.
10. Top with chopped onion and cilantro. Slice and serve with lime and consommé.

Notes

* I use boneless short ribs

Source: Adapted from Muy Bueno Cookbook and Girl Carnivore.

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This edamame guacamole tastes very similar to guacamole with all the same seasonings and mix-ins, but without using avocados. Plus the added bonus that it’s healthier for you.

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I love avocados. When I was in Belize I thought I would be able to get some local avocados. However, not only were they out of season (we went at the end of rainy season) but they are not as easy to acquire as they are in the US even when they are in season.

On top of that I recently learned they are an unsustainable fruit.

Unfortunately these deliciously creamy avocados have an enormous carbon footprint, require 320 litres of water each to grow and are often unaffordable for people indigenous to the areas in which they are grown. Additionally, these communities are running into additional problems including deforestation, loss of biodiversity, and water shortages – which means that they don’t even have enough water for hygiene.

While there really isn’t a great substitute for fresh sliced avocados or their derivatives commonly used in gluten-free and vegan baking (avocado oil and avocado butter), some restaurants are starting to offer alternatives to an avocado-based guacamole. It’s not substitute, but if seasoned right it could be an acceptable alternative given the circumstances.

So I decided to try it out for myself. All I really did was add guacamole seasoning, cilantro, tomato, red onion, and jalapeno to my edamame dip recipe. Then I brought it to a potluck to test it on others. The general consensus (and nearly empty bowl) was that it tasted pretty damn good. Not quite the same flavor or texture but still enjoyed by all. There was even an avocado-based guacamole on the side to compare!

One year ago: Buckeye Macaron Cake

Three years ago: Purple Sweet Potato Pie

Four years ago: Daytrip to Athens, Ohio

Five years ago: Salted Caramel Apple Cider Bliss

Six years ago: Peanut Butter Turtle Cookie Cups

Seven years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Eight years ago: Pumpkin Baklava Bars

Nine years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Ten years ago: Gluten-Free Cake Batter Pancakes

EDAMAME GUACAMOLE (NO AVOCADO)

Print

Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups frozen, shelled edamame
• 2 garlic cloves
• 1/4 cup packed fresh cilantro leaves
• 2 Tbsp plain Greek yogurt
• 1/4 cup water
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped tomato
• 1/4 cup chopped red onion
• 1/2 jalapeno pepper, seeded (optional)

Directions

1. In a small saucepan add the edamame. Cover with 2-inches of water. Bring to a boil and cook for 2 minutes or until tender. Drain and set aside to cool.
2. Once cooled, place 3/4 of the edamame, garlic, cilantro, and yogurt in a food processor. Pulse 10 times or until coarsely ground. Add water, oil, lime juice, garlic powder, onion powder, cumin, cayenne, and salt and pepper. Process until smooth. Add reserved edamame and pulse until just combined.
3. Transfer to a bowl, fold in the tomato, red onion, and jalapeno. Serve with chips, crackers or veggies.

Source: Adapted from Nutty Edamame Dip and Guacamole Seasoning.

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Enjoy this easy flavorful grilled salmon served over a bed of cilantro-lime rice and topped with fresh pineapple salsa. It’s heart-healthy too!

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If you’ve been following me long enough, you’ve likely noticed the almost near lack of any seafood recipes. That’s because I generally do not enjoy seafood. But in light of recent health events in my family, I am making a concerted effort to change that. In doing so, I agreed to become an affiliate for Sitka Salmon Shares and to try some of their wild-caught seafood.

My husband is thrilled! 

After years of lower seafood intake than preferred, he is super excited about this partnership. Good thing because he’s going to be my resource and inspiration for what I should cook, being more fish knowledgeable than I am.

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

My first box came with Coho salmon and lingcod portions. I decided to start with the fish I have actually cooked before – salmon! Although I’ve only cooked it in a foil-pack thus far (both Greek and Florentine versions), the rise in temperatures had me deciding to try it out on a grill this time.

First I set up my rice cooker to make some easy cilantro-lime rice, where you literally just add some cilantro and lime once it is done cooking. Meanwhile, I cut the salmon into 4 pieces, seasoned them, and then cooked on a lightly greased grill for 5 minutes per side. As an added bonus, I even threw some baby bell peppers on the grill as an easy side dish. 

Once everything was cooked, all that was left to do was to plate each salmon filet over a bed of cilantro-lime rice, and top it with some of my leftover fresh pineapple salsa. And there you have it – an easy flavorful dish perfect for grilling season! 

Now, I will admit that if it weren’t for the salsa on top I am not sure I would have been a fan. But that is in no way reflective on the product! The salmon itself was fresh, did not have a fishy smell (which is usually an issue for me), and was perfectly flaky. My fish-connoisseur of a husband gave it his stamp of approval. 

What are your favorite seafood recipes?

Now the next question is, what should I make next? What are your favorite salmon and/or cod recipes? My husband is particularly excited by the cod but he has not shared any specifics yet. As for the remaining salmon portion, I do want to try some kind of sweet-sticky glazed salmon.

Who wants a discount code!?

Now, as a reward for making it this far through my post, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Four years ago: Lego Rice Crispy Treats

Six years ago: Tidy up with #OXOSpringCleaning

Eight years ago: Strawberry Stuffed Cupcakes

Ten years ago: Eggplant Parmesan

GRILLED SALMON WITH PINAPPLE SALSA AND CILANTRO-LIME RICE

Print

Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CILANTRO-LIME RICE

• 1 cup rice
• 1-1/2 cups water
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh chopped cilantro

SALMON

• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• Pinch cayenne
• 4 (5 oz.) skin-on salmon fillets
• Pineapple Salsa

Directions

1. In a medium pot, stir together the rice and water. Cook according to package directions. Once cooked, stir in lime juice and cilantro; set aside.
2. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
3. In a small bowl, stir together the cumin, coriander, salt, and cayenne. Sprinkle the mixture onto the fish flesh and gently press so it adheres.
4. Grill the fish for 5-7 minutes on each side, or to the desired doneness. Remove the skin if desired, and serve over rice topped with salsa.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Indian-inspired pizza is made with one of my favorite locally made marinades – Sabauce!

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I love when local companies collaborate to create something amazingly delicious. But often times they are only for a limited time. For example, Mikey’s Late Night Slice and Sabuace made a pizza together and it was incredible! They made both a chicken version and a chickpea version and honestly they were equally delicious.

I recently was reminiscing about this pizza and decided to make it myself at home. With a little helpful input from the guys behind Sabauce, I think I came pretty damn close! The base is a mixture of marinara and Sabauce, topped with mozzarella, tomato, red onion, and either chicken or chickpeas marinated in Sabauce.

Instead of choosing between chicken and chickpeas, I went ahead and used both! But you could easily just use one or the other based on your preferences. Gotta love the forgiving nature of pizza toppings!

To finish it off, the pizza is topped with a swirl of Greek yogurt, sprinkled with fresh cilantro, and the crust is brushed with garlic butter. It’s one heck of a pizza, so get your hands on some of that marinade ASAP.

This was definitely one of the best pizzas I have made. It’s unique enough to excite the palate but is approachable to those who have never experienced Indian flavors before.

We use this Indian-inspired Sabauce marinade all the time, especially when we are looking for an easy way to add flavor to a quick meal – use it in chicken, steak, lamb, veggies, anything! And no this isn’t sponsored ;-). But they did give me promo codes to share FREESHIP or INSTA10 to use for online orders!

Four years ago: Chewy Mojito Sugar Cookies

Five years ago: Root Beer Float Brownie Cupcakes

Eight years ago: Caramelized Brussels Sprouts with Bacon, Balsamic & Brown Sugar

Nine years ago: Garlic Rolls

SABAUCE CHICKEN & CHICKPEA PIZZA

Print

Yield: 1 pizza Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. cooked chicken breast, chopped or shredded
• 1 (8 oz.) can chickpeas, drained and thoroughly dried
• 1/2 +1/4 cup Sabuace marinade, divided
• 1/2 cup marinara or pizza sauce
• 1 recipe pizza dough, risen
• 1 cup shredded mozzarella
• 1 roma tomato, thinly sliced
• 1/4 cup thinly sliced red onion
• 2 Tbsp Greek yogurt
• Fresh chopped cilantro
• Garlic butter

Directions

1. Preheat the oven to 450 with a pizza stone* on a rack placed on the bottom third. Place chicken and chickpeas in a small bowl and cover with 1/2 cup Sabauce. Cover and let marinate for at least 30 minutes while the oven preheats. In another small bowl, mix remaining 1/4 cup Sabauce with 1/2 cup marinara. Set aside.
2. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal*.
3. Spread the sauce over the crust in an even layer leaving an edge for the crust. Layer with cheese, tomato slices, red onion, chicken, and chickpeas.
4. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes.
5. Remove from the oven, top with a swirl of Greek yogurt swirl, sprinkle with cilantro, and brush crust with garlic butter. Slice and serve.

 

Notes

*If not using a pizza stone, just transfer dough to a pan, top and bake.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love fajitas? Imagine it served with pasta instead of rice or tortillas and you have fajita pasta salad!

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

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I am part of a cookbook club (yes it’s the best thing ever) and we recently discussed what defines a “simple” recipe. According to a poll done by one of the big name food magazines (I forget which,), people consider a recipe with 12 ingredients to be special occasion only. Which led to the question, what do you consider an ingredient? Are spices, seasonings, and cooking oil ingredients? Many would not say that basics are ingredients, but if so this recipe would have 21 and evidently would never be made by anyone.

Furthermore, I have had friends tell me they will only make recipes from my blog if they are 5 ingredients or less. While I have some short ingredient list recipes, often they are semi-homemade, using some pre-made components or boxed mixes. Not to say there is anything wrong with that. None of us have the time to cook everything from scratch, but it’s often cheaper and fresher to make your own.

As for this particular recipe, you can buy pre-made fajita seasoning and chimichurri sauce which would narrow the list to 8: seasoning, sauce, bell peppers (yes there are 4 of them), red onion, pasta, chicken, lime, and olive oil. But it’s so easy to make your own fajita seasoning from spices you already have in your arsenal (you can also make your own taco seasoning).

And if you have a blender or food processor you really should try making your own chimichurri (and pesto) because it comes together in a snap. I’ve tasted pre-made versus fresh and you will not believe how much fresher and flavorful homemade is! You may never go back and I will not apologize for converting you. Heck your taste buds will thank me.

Still not convinced and want a more traditional pasta salad? Try my Easy Italian Pasta Salad, customizable based on your preferences.

Two years ago: Cherry Rosemary Cobbler

Three years ago: Weekly Meal Plan #22

Four years ago: Glazed Lemon Poppy Seed Bread

Five years ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Six years ago: Birthday Cake S’mores Cookies

Seven years ago: Corn Chowder with Zucchini and Orzo

CHIMICHURRI FAJITA PASTA SALAD

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEASONING

• 2 tsp chili powder
• 1 tsp sugar
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin

CHIMICHURRI SAUCE

• 1/4 cup packed fresh Italian parsley
• 1/4 cup packed fresh cilantro
• 1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)
• 2-1/2 Tbsp red wine vinegar
• 1 garlic clove, peeled
• 1/2 tsp dried crushed red pepper
• 1/4 tsp ground cumin
• 1/4 tsp salt

PASTA SALAD

• 1 each red, orange, yellow and green bell pepper, chopped
• 1 red onion, chopped
• 1 Tbsp olive oil (Pomora al peperoncino again)
• 1 lb. cooked pasta
• 2 cups shredded chicken (I used a Rotisserie chicken)
• 1 lime, juiced

Directions

1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper or foil and lightly coat with nonstick spray, set aside.
2. In a small bowl, stir together chili powder, sugar, salt, paprika, onion powder, garlic powder, and cumin. Set aside
3. For the chimichurri sauce, puree all ingredients in processor. Transfer to a large bowl, cover, and let stand at room temperature.
4. In another large bowl, combine the bell peppers and onion. Add olive oil and toss to coat. Add 1/2 of the seasoning and toss until evenly distributed.
5. Spread evenly on the prepared baking sheet and roast for 10 minutes, rotate, and roast another 10 minutes.
6. While the peppers cook, boil pasta according to package instructions for al dente. Drain.
7. Add chicken to bowl with chimichurri, along with remaining seasoning, and lime juice, and stir to coat. Add in drained pasta and the cooked peppers and onions, and stir until evenly distributed. Cover and refrigerate until ready to serve (optional fresh cilantro garnish).

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This post is part of #BurgerMonth and includes a killer burger grill giveaway hosted by GirlCarnivore but this burger creation is all mine.

A simple salt and pepper seasoned burger patty is amped up with the addition of caramelized onion, pepperjack cheese, avocado, and chimichurri sauce!

While I love a big juicy burger, I grew up in Rochester, NY where burgers were known as ground rounds. They are smashed thin and yet somehow still juicy. Every place I’ve lived since, it is a mission of mine to find burgers that can bring out the nostalgia of home. I’ve actually found a few here in Columbus, but the one that combines my opposing love of both thick and thin burgers is a restaurant called Pat & Gracie’s, specifically their “Chimi Burger”.

Two thin beef patties are topped with pepperjack cheese, caramelized onions, avocado, chimichurri sauce, served on a buttered and toasted bun. It’s neither dainty nor lacking in flavor. So when I was brainstorming my recipe this year for #BurgerMonth I decided to recreate it at home, with thanks to a plentiful bounty of cheese from Cabot (one of the awesome sponsors for this event). I don’t know what their exact recipe is what I made it as closely as I could recall from memory (and pictures I took of course). Pretty sure this baby will be on regular rotation on the grill this summer. Especially because that chimichurri sauce is too easy to make.

I know the month is winding down, but if you haven’t been following along, there has been more than one burger shared every day this month for #BurgerMonth. Check out BURGERMONTH.COM to check out all the participating burgers. There are of course still a few days left so be sure to follow along for a few more days. You also have a chance to win the Ultimate Burger Grilling Giveaway! Just scroll down to the bottom of this post for the Rafflecopter (and there are more chances to win on BurgerMonth.com)!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Three years ago: Roasted Strawberry Balsamic Popsicles

Four years ago: Apple, Bacon, and Blue Cheese Salad

Five years ago: Funfetti Gooey Butter Cake

Six years ago: Flourless Black Bean Brownies

Eight years ago: Pomegranate Stuffed Chocolate Covered Pretzels

CHIMICHURRI BURGERS

Serves 4

Ingredients:

CHIMICHURRI SAUCE

1/4 cup packed fresh Italian parsley

1/4 cup packed fresh cilantro

1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)

2-1/2 Tbsp red wine vinegar

1 garlic clove, peeled

1/2 tsp dried crushed red pepper

1/4 tsp ground cumin

1/4 tsp salt

CARAMELIZED ONIONS

1 Tbsp vegetable oil

1 cup sliced onion

Salt and pepper, to taste

BURGERS

1 lb. ground beef

Salt and pepper, to taste

8 slices Cabot pepperjack cheese

1 avocado, peeled, pitted, and mashed

4 buttered and toasted burger buns

Directions:

1. For the chimichurri sauce, puree all ingredients in processor. Transfer to bowl, cover, and let stand at room temperature.
2. In a large skillet over medium-low heat, add the oil. When hot, add the onion, season with salt and pepper, and saute until soft and brown, stirring occasionally, about 30 minutes. Remove from heat and set aside.
3. For the burgers, heat grill (or grill pan) over medium-high heat.
4. In a large bowl, combine ground beef, salt, and pepper. Form 8 equal patties.
5. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
6. Assemble burgers with caramleized onion, 2 cheeseburger patties, a dollop of avocado, and a generous drizzle of chimichurri sauce.

Source: Recipe inspired by Pat & Gracie’s, sauce adapted from Epicurious.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

Another Disclosure: A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway:  Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, &  Western BBQ.

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If you weren’t aware, I am one of the leaders for the Columbus Food Bloggers group here in Columbus, OH and one of the fun things we got to do was create our own pizza specials at a local pizza joint in town, Paulie Gee’s, which we dubbed #cbuspizzaleague. Every week a different blogger got to choose their toppings and a proceed of the sales wen to the charity of their choice! Mine of course was a BBQ creation, but I’m not here to talk about that. What we need to talk about is Kayla’s (Crave Columbus) chorizo taco pizza topped with cilantro sauce made from another local restaurant, Arepazo.

While I sadly missed out on trying the real thing, I added it to my list of things I had to attempt to recreate. After getting my hands on the bottle of that delicious green stuff (cilantro sauce) I knew it was time. A blend of cheddar, Monterey jack, and cotija cheese is topped with tomatoes, red onion, and chorizo sausage. After getting all bubbly in the oven it is finished off with a drizzle of cilantro sauce. And then I may have served it with even more cilantro sauce on the side. And yes you most certainly should make this for watching football this Sunday instead of ordering, because you know it’ll take over an hour for them to delivery due to being over loaded. Looking for more football food for this weekend? Scroll down!

House updates: Bob buffed the wood floors on Sunday and we are currently painting the rooms that we want/need it. After that, we will move a bunch of small things by car first (mostly clothing and kitchen stuff so we can transition quickly) and then all the big stuff on Saturday. Which means we will be completely worn out by Sunday, ready to stuff our faces while watching the big game with friends. Thank goodness someone else is hosting! Hopefully I will be able to whip up something to bring, but it will likely be much simpler than this pizza. What are your favorite football foods? Check out the list of recipes from other bloggers below!

• Beef & Cheddar Stuffed Rolls by Tip Garden
• Spicy Touchdown Chili by Jolene’s Recipe Journal
• Quick and Easy Restaurant Salsa by Kelly Lynns Sweets and Treats
• Wisconsin Beer Brats by Cheese Curd In Paradise
• Bacon Swiss Tarts by Hezzi-D’s Books and Cooks
• North Carolina BBQ Wings by The Freshman Cook
• Skillet Pizza Dip by Family Around the Table
• Deep Fried Pickles with Sriracha Ranch Dipping Sauce by Food Above Gold
• Chorizo Taco Pizza with Cilantro Sauce by The Spiffy Cookie
• Air Fryer Korean-Style BBQ Chicken Wings by Karen’s Kitchen Stories
• Spinach Artichoke Dip by Our Good Life
• Hot Dog Sliders by Kate’s Recipe Box
• Fried Bologna and Onion Sandwiches by A Day in the Life on the Farm
• Chili Cheese Beef Brats by Cindy’s Recipes and Writings
• Mini Bell Pepper Nachos by Blogghetti
• Soda Glazed Kielbasa Game Day Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Garlic Parmesan Cauliflower Wings by The Baking Fairy

Two years ago: Weekly Meal Plan: 5

Three years ago: BBQ Chicken Dip

Five years ago: White Hot Chocolate Cupcakes

Six years ago: Blackberry Swirl Meyer Lemon Curd Ice Cream

CHORIZO TACO PIZZA WITH CILANTRO SAUCE

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

1 Tbsp olive oil

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1/4 cup grated cotija cheese (or Parmesan)

1/4 cup thinly sliced red onion

1 cup halved grape tomatoes

1 chorizo sausage link, casing removed and crumbled

El Arepazo‘s cilantro sauce for topping (or here’s a copycat recipe if you don’t live in Columbus)

Fresh, chopped cilantro

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Brush olive oil evenly over the dough, top with the cheeses, red onion, tomatoes, and chorizo.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Remove from oven and immediately top with a drizzle of cilantro sauce and more fresh cilantro. Serve with more cilantro sauce for dipping!

Source: Inspired by the Crave Columbus pizza special at Paulie Gee’s.

What happens when you are on an avocado kick and decide to also make homemade hummus? You throw in an avocado. I actually used the avocado in place of the tahini paste I would normally use and then lime instead of lemon juice. Add a little seasoning, blend it up and you’ve got yourself a creamy hummus!

This was the inaugural recipe to be made in the shiny new Cuisinart 12-Cup Food Processor we received as a wedding gift. While I had one already, it was almost a decade old and ready for an upgrade. I almost forgot how sharp those blades can be until it sliced the end of my spatula. Clearly the blades of my old one were super dull.

Fun fact: evidently this date, August 15, is one I have yet to miss in all my almost 8 years of blogging. Being that I don’t post every day of the week anymore like I used to in my early years this is quite the coincidence. Take a trip down memory lane by checking out previous years’ posts below!

One year ago: BBQ Pulled Pork Eggs Benedict

Two years ago: Fruity Pebbles Marshmallow Crispy Treats

Three years ago: August 2015 Stitch Fix #10

Four years ago: Prosciutto, Pear, and Gorgonzola Bagel Bites

Five years ago: Nutella Ice Cream with Granola Topping

Six years ago: Peanut Butter Cup Mousse Parfaits

Seven years ago: Homemade Pesto

AVOCADO HUMMUS

Serves 6

Ingredients:

1 (15 oz.) can garbanzo beans, drained with liquid reserved

1 avocado, peeled and pitted

1 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp fresh minced cilantro

2 cloves garlic, minced

1/4 tsp cumin

1/4 tsp onion powder

1/4 tsp salt, plus more to taste

Pinch cayenne pepper (optional)

Directions:

1. Add beans, avocado, lime juice, and oil to a food processor and blend until smooth. Add remaining ingredients and pulse until blended. Add more salt to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
2. Serve hummus with tortilla chips or fresh vegetables.

Source: Adapted from my Taco Hummus and Guacamole Seasoning.

It’s hard to beat fresh salsa, especially when it’s made with ripe Georgia peaches! Serve it over your favorite grilled protein or scoop it up with tortilla chips.

A couple weeks ago the Peach Truck from Georgia was making one last stop in Columbus and I had to go. Nevermind the fact that I had no preconceived plans for the one-size-fits-all 25lb box other than putting them in my face. But I was awarded some time to plan as they needed to sit on the counter for a couple days before I could dig in. In that time I came up with a very long list of things to make, both new ideas and old favorites. On Monday I reblasted the internets with my archived recipe for goat cheese cheesecake with basil roasted peaches complete with updated photos, so now it’s time for something new!

Other than various peach caprese renditions, I found it difficult to nail down some savory peach recipes. Don’t get me wrong I’m all about the desserts but seeing as our wedding is in less than 2 weeks and my dress does not leave much wiggle room I’ve been trying not to gorge myself. I did make a skillet peach chicken caprese with spicy diced tomatoes and balsamic reduction – it was good but I wanted something else. We’ve been making a lot of fresh salsas (usually grilled corn, tomato, avocado) to go with our grilled meats this summer so why not a peach salsa? I’ve even seen a cherry salsa recipe that looks delightful!

Everyone including myself thought this salsa would be sweeter than it is, but it was a welcomed surprise to be more savory. I mean, it’s only half peaches, the rest of tomato, red bell pepper, jalapeno, red onion, cilantro, lime, a wee bit of honey, and salt and pepper of course. The best part is you just chopped it all up and toss it in a bowl. Amazing how such simple things can come together to create a completely new flavor without ever adding heat.

Two years ago: Tacos al Pastor

Four years ago: 20 No-Cook Summer Recipes

Five years ago: Individual Scalloped Potatoes with Bacon & Jalapeno

Six years ago: Sourdough Starter

JALAPENO PEACH SALSA

Makes approximately 5 cups

Ingredients:

1-1/4 lb. fresh peaches, diced

1 lb. tomatoes, diced

1 red bell pepper, seeded and finely diced

1/2 medium onion, finely diced

1 jalapeno, seeded and finely diced (use 2 for more heat)

1/2 bunch of cilantro, chopped

1 lime, juiced (about 2 Tbsp)

1 tsp honey

1 tsp salt

1/4 tsp black pepper

Directions:

1. Place all ingredients in a large bowl and fold until well mixed.
2. If needed, add more salt and pepper to taste.
3. Cover and refrigerate until ready to eat!

Source: Adapted from Natasha’s Kitchen.