Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.

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I have posted a corn pizza inspired by a restaurant before and today is yet another. This time it’s a Mexican street corn pizza! Inspired by the Pies & Pints street corn, this pizza is topped with a chipotle-mayo sauce, mozzarella, loads of corn, and jalapeno and then finished with lime, cotija, Tajin, and cilantro.

If you don’t know what Tajin is, you’re missing out. I first discovered it from a foodie friend who told me to try it on mango. To this day, sprinkled over mango is still one of my favorite ways to enjoy this chili-lime seasoning – such as coconut sticky rice with mango.

As for this Mexican street corn pizza, while I normally top elote with smoked paprika, I decided Tajin was the right choice for street corn pizza. Don’t have Tajin? You can make homemade Tajin or just substitute with a mixture of chili powder, lime zest, and salt.

But enough about Tajin. Sure it makes the flavors of this pizza pop, the corn is the true star! Make sure you grab some fresh from the Farmers’ Market while it’s still in season to enjoy this pizza in its prime. Sure you could use canned or frozen corn, but it just won’t be as good.

• Brussels Slaw by A Day in the Life on the Farm
• Whole Honey Roast Carrots by Art of Natural Living
• Easy Ratatouille Casserole by Blogghetti
• Air Fryer Bell Peppers by Cheese Curd In Paradise
• Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Scarlet Sunrise Platter by Magical Ingredients
• Broccoli Tots by Palatable Pastime
• Sourdough Rosemary Focaccia by A Kitchen Hoor’s Adventures
• Zucchini Panzanella Salad by Jolene’s Recipe Journal
• Vietnamese Chicken Salad by Karen’s Kitchen Stories
• Root Vegetable Medley by Our Good Life

MEXICAN STREET CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup mayonnaise
• 1 whole Chipotle pepper in adobo sauce, minced (about 2 tsp)
• 1-1/2 cups shredded mozzarella cheese
• 2-3 ears of corn, cooked and kernels removed (about 1-1/2 to 2 cups)*
• 1 jalapeno pepper, thinly sliced
• Juice from 1/2 a lime
• 1/4 cup crumbled cotija cheese
• 1 Tbsp Tajin chili lime seasoning**
• 1 Tbsp fresh chopped cilantro

Directions

1. Preheat oven to 450 degrees, with pizza stone*** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel***, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl whisk together the mayonnaise and chipotle pepper. Spread over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella, corn, and jalapeno.
4. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
5. Allow to cool slightly before topping with lime juice, cotija, Tajin, and cilantro. Cut and serve.

Notes

*Can use canned or frozen corn but won't be as good. **Can substitute Tajin with chili powder, lime zest, and a little salt. ***If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: The Spiffy Cookie original.

Spice up your summer cook outs with a jalapeno popper pasta salad. Made with jalapenos, bacon, cheddar, cream cheese, and Woeber’s smoky bacon mayonnaise.

This post is sponsored by Woeber’s Mustard. I was compensated for this post but all thoughts and opinions are my own.

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I love a cook out with burgers and hot dogs but it’s not complete without the side dishes – preferably “salads”. Leave it to Americans to term dishes full of starch, such as potato and pasta, as salads. But sure enough they are the most popular side dishes to accompany summer grilled chicken quarters, hot dogs, or hamburgers.

Many people have their own family recipes for either, which are sacred and no other can compare. In my family it’s my dad’s creamy potato salad while in Bob’s family it’s an Italian pasta salad. But of course you know I had to change things up, especially when I had some of Woeber’s Smoky Bacon Mayonnaise on hand.

If you’re from Ohio you may already know that Woeber Mustad Company is a family-owned and operated condiment manufacturer located in Springfield, Ohio since 1905 and their wide range of products (not just mustard) can be found nationwide at Meijer, Walmart, Kroger, Giant Eagle, and Stop & Shop. Don’t have one of those stores near you? Never fear, you can also shop on Woeber’s website.

So if you were armed with Woeber’s smoky bacon mayonnaise, what would you make? My brain went straight to jalapeno popper pasta salad.

Not to be confused with my jalapeno popper mac and cheese but actually inspired by my jalapeno popper potato salad. Funny how you can swap out the potatoes for your preferred pasta shape. Guess that’s the delicious simplicity of these so-called salads!

Jalapeno Popper Pasta Salad Ingredients

• Preferred pasta shape
• Sharp cheddar
• Bacon
• Jalapenos
• Woeber’s smoky bacon mayo
• Cream cheese
• Milk
• Olive oil
• Garlic
• Cayenne pepper
• Smoked paprika
• Salt and pepper
• Red pepper flakes (optional)

JALAPENO POPPER PASTA SALAD

Print

Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 1H15M calories 20 grams fat

Ingredients

• 8 oz. Woeber's smoky bacon mayonnaise
• 4 oz. plain cream cheese, room temperature
• 1/4 cup milk
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)
• 12 oz. preferred pasta shape, cooked and cooled
• 8 oz. sharp cheddar, cubed
• 6 slices of bacon, cooked and crumbled
• 2 jalapenos, diced* plus more slices for garnish

Directions

1. In a large mixing bowl, blend together the mayonnaise, cream cheese, milk, and olive oil until smooth. Stir in the garlic, cayenne, paprika, salt, and pepper until distributed.
2. Add pasta, cheese, bacon and jalapenos to the mayo mixture. Toss gently to combine. Garnish with additional jalapeno sliced, if preferred.
3. Cover bowl and chill in refrigerator for at least an hour over overnight before serving.

Notes

*seeds removed for less heat if desired.

Source: Adapted from my Jalapeno Popper Potato Salad.

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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)

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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 two great sides dishes in one: jalapeno poppers and potato salad aka Jalapeno Popper Potato Salad. Who’s the side dish now??

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You know I love a good mashup. There is just too much good food in the world to have time to try it all, so why not combine them? My latest creation is the combination of potato salad and jalapeno poppers for the perfect BBQ side dish.

Not into all the heat? You can obviously reduce the amount of jalapeno you add. Or maybe you think that 3 is not enough, be my guest and add more. I certainly am heavy handed on any recipe that calls for garlic so I understand that some things are to taste. But if you enjoy jalapeno poppers, I am certain this potato salad (or the pasta salad version) is for you. Or maybe you need a finger food for your event, in which case you should try Jalapeno Cream Cheese Pinwheels.

Today should have been the actual day we boarded our flights to Memphis for BBQ Fest. I know we all have cancelled plans or, more likely, actual life problems as a result of the coronavirus pandemic, so I’m not looking for sympathy but it was very serendipitous that this #BBQweek event is happening this week and I am grateful for it.

Now all I need is drinko (think plinko but with drinks at the bottom), some old school rap (Biz Markie was performed one year), and a BBQ cheese plate and I’m good to go. Looking for other ideas for your backyard BBQ? Scroll through the list below.

Wednesday #BBQWeek Recipes

• DIY Hot Dog Onion Sauce by Palatable Pastime
• Grilled Italian Sausages with Peppers and Onions by Blogghetti
• Jalapeno Popper Potato Salad by The Spiffy Cookie
• Poppy Seed Slaw by Our Good Life
• Smoked Ribs with KC Style Sauce by A Kitchen Hoor’s Adventures
• Southwest Pasta Salad with Lime Vinaigrette by Making Miracles
• Southwestern Deviled Eggs by The Freshman Cook
• Sugar Cone Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Summer Berry Spinach Pasta Salad by Sweet Beginnings
• Tortellini Pesto Salad by Our Crafty Mom
• Tri Color Potato Salad by A Day in the Life on the Farm

One year ago: Beet Potato Salad

Four years ago: Blueberry Coconut Mojitos

Five years ago: Sourdough Demi Baguettes

Six years ago: Strawberry-Rhubarb Granola Crumble

Seven years ago: Grizz-Pops

Nine years ago: Pomegranate-Goat Cheese Ball

JALAPENO POPPER POTATO SALAD

Print

Yield: 8 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. medium red potatoes (about 5-6)
• 8 oz. plain Greek yogurt (or mayonnaise)
• 4 oz. cream cheese, room temperature
• 2 jalapenos, diced (seeds removed for less heat if desired)
• 6 slices of bacon, cooked and crumbled
• 1/4 cup extra virgin olive oil
• 1 cup shredded sharp cheddar
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)

Directions

1. In a large pot, place the whole potatoes and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes, about 10-20 minutes depending on size. Drain and allow to cool until able to handle.
2. Meanwhile, in a large bowl cream together the yogurt (or mayo) and cream cheese. Stir in the remaining ingredients.
3. Peel the cooled potatoes (or leave on if you prefer), chop into bite-sized pieces, place in the bowl with other ingredients, and stir gently until thoroughly combined.
4. Place in serving bowl, cover and refrigerate until ready to serve.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

For those times when you crave a pizza to be a little less traditional, try topping it with goat cheese and pickled jalapenos.

Once upon a time a girl named Erin sought to recreate a pizza she saw on Paulie Gee’s Instagram. She made a list and gathered the required ingredients from the local market. But she was most excited to use the jalapenos her beloved pickled himself as the key ingredient. She proudly presented the finished pizza and awaited his appreciation of her culinary recreation to which he exclaimed “I thought you were putting pickled jalapenos on this pizza?”

This is the story of what happens when there are several different jars of pickled things in the fridge without labels and you grab the first one you find only to realize you actually used garlic dill pickles. So pretend those pickles on this pizza are jalapenos. Or make it with pickles cause apparently it was still delicious. And they lived happily ever after, ha!

But for real, it’s not like I don’t know the difference between a pickle and a pickled jalapeno. I was just not paying attention and didn’t see any other jar that resembled jalapenos and convinced myself the things that looks like pickles had to be jalapenos. Clearly I was too excited to make pizza, something I haven’t done in a long time, but it was a must because today is #NationalPizzaDay! Check out the list below for more ways to celebrate.

Check out all the other great National Pizza Day Recipes:

• Air Fryer Buffalo Chicken Flatbread Pizza from Hezzi-D’s Books and Cooks
• Cheesy Pan Pizza with Turkey Sausage from Karen’s Kitchen Stories
• Copycat Taco Bell Mexican Pizza from Palatable Pastime
• Dill Pickle Pizza from Kate’s Recipe Box
• Goat Cheese and Pickled Jalapeno Pizza from The Spiffy Cookie
• I Give You My Heart Pizza from A Day in the Life on the Farm
• Indian Inspired Pizza from Foodette & Family
• Pizza Pull Aparts from Cindy’s Recipes and Writings

Two years ago: Potato, Sausage, and Kale Soup

Five years ago: 14 DIY Valentine’s Day Gift Ideas

Six years ago: Chocolate Covered Strawberry Peeps Cupcakes for Two

Eight years ago: Cinnamon-Blueberry Bread Pudding

Nine years ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

GOAT CHEESE & PICKLED JALAPENO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

2 Tbsp olive oil

4 cloves garlic, minced

4 oz. goat cheese, crumbled

2 oz. Mozzarella, shredded

2 oz. Parmesan cheese, finely shredded

1/4 cup pickled sliced jalapenos

1/4 cup sliced red onion

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. Spread olive oil over the dough and top with garlic, cheeses, jalapenos, and red onion.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Allow to cool 5 minutes before cutting and serving.

Source: Inspired by Paulie Gee’s.

Over the weekend we finally hosted our house warming party. We’ve lived here 4 months, and while there are still walls that need to be painted and decorations to hang, we decided we should do it now or never! The week leading up to it I was anxiously checking the weather every day as there were predictions of rain storms all week and through the weekend. Luckily the weather held off and we had a great day on our patio with friends.

I originally thought we would just do finger foods/snacks but Bob wanted to break in the smoker for the season so while he prepared the pork I took to work on the side dishes. I made a classic broccoli salad and a jalapeno popper version of my macaroni and cheese. Same creamy cheddar cheese sauce with some fresh chopped jalapeno and crispy bacon mixed in. I did double the recipe to make sure we had enough and I’m glad I did because we had zero leftovers of anything!

Three years ago: June 2016 Stitch Fix #16

Four years ago: Ginger-Nectarine Galette

Five years ago: Creamy Chicken Sausage and Kale Pasta

Six years ago: Smoky Sweet Potato Burgers with Roasted Garlic Avocado Cream

Eight years ago: Veggie Eggs Benedict

JALAPENO POPPER MAC & CHEESE

Serves 6 as side or 4 as entree

Ingredients:

8 oz. favorite pasta shape

2-1/2 cups whole milk, warmed

5 Tbsp unsalted butter

1/4 cup all-purpose flour

1/4 tsp ground cayenne pepper

1/4 tsp smoked paprika

Salt and pepper, to taste

8 oz. sharp cheddar cheese, grated

2 oz. Parmesan cheese, grated

2 oz. cream cheese, room temperature

2 jalapenos, seeded and diced (some slices reserved for garnish, if desired)

4 slices of bacon, cooked and crumbled

1/4 cup Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in cayenne, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture of cheddar-Parmesan), a handful at a time, whisking until melted before adding more. Stir in pasta, jalapeno, and bacon until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese, Panko, and reserved jalapeno slices over top. Bake for 15 to 20 minutes or until filling is bubbling, then broil for 1 to 2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from Cheetos Mac & Cheese.

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It’s not impossible to make tamales at home, at least not in pie form! This Texas tamale pie is like a Mexican version of pot pie.

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If you are familiar with “impossible” pies you know that they are normally made with Bisquick (I think naming them “impossible” was meant to mean impossibly easy). Sure enough the recipe for this Impossible Texas Tamale Pie that my mom gave to me on a traditional recipe card called for just that.

However, after recently taking a class on how to make actual tamales I couldn’t bring myself to make a tamale pie with Bisquick and instead I used masa flour. The only other thing I changed was the addition of corn and chopped peppers to the filling to beef it up – or would that be “beef it down” since by adding them I technically diluted the ratio of beef in the filling? I digress…

I sadly have no memory of this Impossible Texas Tamale Pie ever being served to me growing up (which likely means I was too damn picky to even try it), so I cannot say that it is nostalgic for me. What I can say however is that it was delicious! And since it serves 6-8 that means the two of us had some delicious leftovers for our packed lunches.

Obviously it would also be great for a family or gathering – are you hosting anything for Cinco de Mayo this weekend? Since it’s already a holiday celebrated more in the US than in Mexico, this Tex-Mex inspired Texas Tamale Pie would be perfect. Or maybe a BBQ Tamale pie is more your style?

As for me, I am actually headed to Italy tomorrow for the honeymoon we originally wanted to plan last year but didn’t have enough time off (or money) so we took a quick trip to New Orleans instead. It also happens to overlap with my 34th birthday ;-).

Authentic Mexican Recipes

• Chicken Tinga Tacos from A Kitchen Hoor’s Adventures
• Hatch Chile Enchiladas from Hezzi-D’s Books and Cooks
• Mango Habanero Salsa from Magical Ingredients
• Mexican Cemita Rolls from Karen’s Kitchen Stories
• Pambazos Sandwiches from Palatable Pastime
• Sopaipillas from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

IMPOSSIBLE TEXAS TAMALE PIE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 2 Tbsp olive oil, divided
• 1/2 medium yellow onion, chopped
• 1/2 green bell pepper, chopped
• 1 jalapeno, seeded and diced
• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 1/2 cup corn kernels (frozen/canned/fresh)
• 1/2 cup diced tomatoes (canned/fresh)

TOPPING

• 3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)
• 1 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 3 eggs, lightly beaten
• 1 cup shredded Monterey Jack cheese
• Sour cream and lettuce for garnish

Directions

1. Preheat oven to 400 degrees. Grease a deep 10-inch pie plate and set aside,
2. In a large skillet over medium-high heat, add one tablespoon of the olive oil. Once hot, add the onion and peppers. Saute until tender, about 5-7 minutes. Remove to a bowl and set aside.
3. In the same skillet add the remaining tablespoon of oil oil and turn down to medium heat. Add the beef and cook, stirring to break up the meat, until browned, about 5-10 minutes. Add the onion mixture back to the pan along with the corn, tomatoes, and taco seasoning. Simmer for 5 minutes, remove from heat, the spread evenly into the prepared pie pan.
4. For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Pour evenly over filling.
5. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topping with sour cream and lettuce.

Source: My mom via one of her former clients in Texas.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I’m no vegetarian but I can appreciate a delicious meal, carnivorous or not, and this lentil taco skillet has stolen my heart. Or maybe it’s my stomach?

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I’ve only cooked with lentils a couple of times but this one is my favorite thus far. The texture the chopped up walnuts gave to the lentil mixture was a welcomed surprise. And after making this a handful of times already, I’ve decided that I prefer the canned lentils for this dish rather than cooked from dried.

On the other hand Bob said he couldn’t tell the difference. Maybe it was just an underlying bias due to the fact that I didn’t have to add an extra step to cook the lentils haha.

Post updated 1/28/20, photo above is the original.

Don’t be intimidated by the ingredient list because it’s mostly seasonings. As for my favorite way to use this lentil “taco meat”, it is over a bowl of roasted sweet potato tossed in the same seasoning used on the lentils and then topped with fresh avocado. It’s just so dang good! I sometimes use tortilla chips to scoop it up too. Or if you want to go the extra mile, use an authentic corn tortilla recipe to make tacos.

Evidently so good that when I first posted this recipe I failed to stop to take more than one photo on any of the occasions in which I’ve made it. Whoops. Thankfully I’ve made it again since then and have added new photos!

Two years ago: Coconut-Pumpkin Pie

Three years ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars

Four years ago: Spatchcocked Turkey with Champagne-Thyme Gravy

Five years ago: Overnight, Slow Cooker Ice Cream Oatmeal

Six years ago: Cashew Chicken Lettuce Wraps

Seven years ago: Chicken Alfredo Biscuit Casserole

LENTIL TACO SKILLET

Print

Yield: 5 Servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 1/2 yellow onion, finely chopped
• 2 red bell peppers, seeded and finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 garlic cloves, minced
• 2 cups (or a 15-ounce can) cooked lentils, drained and rinsed
• 1/2 cup finely chopped walnuts
• 3 Tbsp tomato paste
• 1 Tbsp chili powder
• 1-1/2 tsp smoked paprika (feel free to use hot smoked paprika if you like extra spicy)
• 1-1/2 tsp ground cumin
• 1-1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne powder (optional)
• 1 (14 oz.) can corn kernels, drained
• 1 (14 oz.) can black beans, drained and rinsed
• Tortillas, sour cream, avocado, cilantro, and lime for serving

Directions

1. In a large skillet over medium heat, warm the oil. Add the onion and cook for 3 minutes. Next add all the peppers and continue to cook for 5 more minutes, or until soft. Add the garlic and cook just until fragrant, about 30 seconds to 1 minute.
2. To the skillet, add the lentils, walnuts, tomato paste, and seasonings. Stir to combine and continue to cook for about 10 more minutes. Add corn and black beans and cook just until warmed through.
3. Remove from heat and serve in tortillas with desired toppings or other preferred method!

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Seven layer dip is a party favorite, but I changed it up a bit with the addition of black bean hummus in this Mexican 7 Layer Hummus Dip!

Everyone loves a good Mexican layered taco dip. It has appeared a a couple parties recently and is subsequently destroyed. So when it was our turn to host a party it was on the list of things to make.

But of course in true form I couldn’t just make the traditional version, instead I made a Mexican version of my Greek hummus layer dip that I love so much with black bean hummus, jalapeno cream cheese, and all the toppings.

Technically if you count the cilantro there’s 8 layers but I consider it more of a garnish so let’s stick with 7, mk?

Today Bob and I are off to New Orleans for our honeymoon! Bob was home a whole 2 days after his free trip to Iceland (which I’m still jealous about) and now we are off again. Of course I feel no pity for him if he is tired because HE WAS JUST IN ICELAND FOR FREE. Did I mention I am jealous?

But we are really excited to get away finally after our wedding 3 weeks ago. We have literally nothing planned other than an excel spread sheet of all the places to go and most importantly things to eat that people have suggested. I haven’t been since I was in my early teens so it will be quite a different experience now!

One year ago: Banana Corn Fritters

Two years ago: Fig, Bacon, & Blue Cheese Pizza

Three years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Four years ago: Nutty Edamame Dip

Five years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Six years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Seven years ago: Almond Berry Overnight Slow Cooker Oatmeal

MEXICAN 7 LAYER HUMMUS DIP

Serves 8-12

Ingredients:

HUMMUS LAYER

1 (15 oz.) can black beans, drained with 1/4 cup of liquid reserved

1/4 cup tahini paste

1/2 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp taco seasoning

Salt and pepper, to taste

CREAM CHEESE LAYER

8 oz. jalapeno cream cheese, room temperature (or plain with chopped jalapeno added)

1/2 cup plain Greek yogurt

TOPPINGS

1/2 cup chopped tomatoes

1/2 cup chopped lettuce

1/2 cup chopped avocado

1/4 cup cheddar

1/4 cup slices black olives

2 Tbsp chopped cilantro

Directions:

1. For the hummus: Place black beans, tahini, lime juice, olive oil, and taco seasoning in a food processor. Pulse until blended. Add reserved bean liquid (or 1/4 cup water) and puree until smooth. Season to taste.
2. For the cream cheese layer: In a medium bowl, combine the cream cheese and yogurt and stir until blended.
3. Spread cream cheese evenly into the bottom of a dip bowl. Top with hummus and sprinkle with toppings.
4. Serve with tortilla chips or vegetables.

Source: Adapted from my Greek Hummus Dip.

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.