Flavorful, satisfying, and addictive, these shishito peppers are simple to make with 3 ingredients and very healthy!
Continue reading “Blistered Shishito Peppers”
A big name with big bold flavors, this dipping sauce is creamy, tangy, fresh, and vibrant. It lightens up any foods you are eating and is great healthy dip to add to your appetizer table.
Continue reading “Avocado Cilantro Lime Dipping Sauce”
Fresh and beautiful veggies from across the rainbow to make amazing salads are my favorite. This Quinoa Fiesta Salad is one of my family’s favorites. As a mom, it makes me happy that the girls are getting so much nutrition in one bowl. The kids look at the colors and get excited to eat a rainbow and I love that they are enjoying fresh and healthy ingredients!
This salad does triple duty which I love. A dish which becomes a meatless entree can also serve as a side dish or a salad depending on my mood. The cherry on top of this recipe is that it takes less than 30 minutes to make and is very forgiving if you need to substitute or leave out ingredients.
HOW DO I MAKE A QUINOA FIESTA SALAD?
1. Cook the quinoa. While the quinoa is cooking, you can get the dressing and your other ingredients ready!
2. Make the Cilantro Lime Dressing. I love this dressing because it is so light. If you choose to leave it out as I do for my girls, simply replace it with a drizzle of Olive Oil, lemon juice, salt, and pepper.
3. Combine all of your ingredients in a large bowl and toss well to mix.
4. Enjoy and get addicted to this salad as much as my family and I are!
Fresh, peppery arugula topped with golden, crispy goat’s cheese medallions and paired with sweet figs all pulled together with a drizzle of olive oil. This salad seems like it is so simple but the layers of flavors combined with the comforting, warm goat cheese are the ideal salad either as an entree or a side to any dinner.
Continue reading “Crispy Goat Cheese Salad with Arugula and Figs”
One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies. I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping. Sometimes, I will even tailor some of my dishes to include produce I find at the Market.
Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market. Having fresh, organic produce and supporting the local farms is a win-win.
This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in. No one wanted to mess it up. Ah well, our stomachs won that round. The beauty of this platter is that you are not restricted to the same produce I picked up. Pick up what your farmer’s market has, just make it colorful.
Here is what I used:
- Purple Cauliflower (chop these into big chunks)
- Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
- Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
- Snap Peas
- Cucumbers (I sliced these on the diagonal for aesthetics. Feel free to slice into rounds or sticks to make them easier to serve)
- Cherry Tomatoes
As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus. For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients. This is by far one of my favorite variations on hummus. Paired with all that beautiful produce, it’s perfect!
For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well. Though the idea behind both hummus’ are the same, the flavor profile differ vastly. Yet both are addicting.
I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering. I promise you will love it.
Try it out and let me know what you think!
The sun is finally coming out, we are able to see friends and family after a long time, and I am ready to share apps around the table as I catch up with my loved ones. Nothing says fun in the sun with loved ones like bruschetta. Fresh tomatoes mixed with garlic, basil, olive oil, balsamic vinegar, and parmigiano reggiano served on garlic rubbed Italian bread. Yep. Count me in!
Growing up, I would order bruschetta every time we ate out at an Italian restaurant. It still is one of my favorite appetizers. I can name so many members of my family that also love it just as much as I do. There was even a time when bruschetta was a given at any family gathering. And rightly so.
Just a few ingredients that makes this recipe absolutely divine.
- Tomatoes – crisp, juicy, sweet, red tomatoes are a must. Try to avoid mushy and soft tomatoes as you’ll end up with more liquid and the chopped tomatoes won’t hold their shape.
- Garlic – chopped in the bruschetta mix but I also use whole cloves to rub toasted bread to give it that extra zing in flavor
- Basil – this sweet peppery herb adds the perfect burst of earthiness
- Parmigiano reggiano – The earthy, sharp, nutty flavor is the perfect flavor to bring all of the different ingredients together
- Balsamic Vinegar – this is my surprise ingredient that takes this bruschetta up a notch. Each bite there’s just a hint of the tart, fruity liquid that makes you want to keep eating it.
- Olive Oil
- Fresh Italian Bread – toast these up a little then rub a fresh clove of garlic over it as they come out of the oven.
From my kitchen to yours, I hope you enjoy this recipe!
Roasting vegetables is one of my favorite ways to eat any vegetable. Having several different colors and cooking them together is the best in my book! You get plenty of vitamins and minerals and the different colors are just so pretty to look at! These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.
Rainbows have always been popular in our home, with me always telling my girls to eat their colors and the girls loving anything to do with rainbows, unicorns, and princesses. Roasting the veggies in a rainbow on a sheet pan is about the easiest recipe I have ever made. The vast array of vitamins and minerals that we get to eat with our dinner makes this one of my healthiest recipes.
For my colors, I chose beets, carrots, yellow squash, asparagus, and purple potato. You don’t have to stick to those same colors. Honestly, go for what you find in your fridge. Here are a few ideas to get you started for your own Roasted Rainbow Veggies:
RED: beets, tomatoes, red bell pepper
ORANGE: carrots, butternut squash, acorn squash, pumpkin
YELLOW: yellow squash, yellow bell pepper, golden beets, yellow onions
GREEN: zucchini, broccoli, asparagus, brussels sprouts
BLUE/PURPLE: purple sweet potatoes, purple carrots, eggplant, purple onions
So now that you have options, how do you make your own Roasted Rainbow Veggies? All you need is a good chopping board, a sharp knife, and a sheet pan. As to the flavors, my standard is to add a little dried oregano for taste with salt, pepper, and olive oil. Roast in the oven for 25-30 minutes (times do vary based on the type of veggies you choose), and serve it up with any dinner.
I can’t wait to see what veggies you chose to make your rainbow. Be sure to let me know in the comments or tag me on Instagram or Facebook!
From my kitchen to yours, I hope you enjoy these quick, delicious, and healthy Roasted Rainbow Veggies!
These skewers are by far one of my favorite snacks! Often times, if I am hosting a party, they usually make an appearance. The best part, my girls love to eat them too (minus the basil and glaze)! Super easy to assemble, healthy, and 5 simple ingredients. You really can’t beat that!
For the skewers, I kept the Basil in the caprese, but the addition of rosemary gives it a little boost. Rosemary can be strong which is why just the hint from the skewers is perfect here. Bite sized, creamy mozzarella, tangy grape tomatoes, sharp basil, the sweet balsamic glaze finished off by fresh rosemary is definitely going to be one of the best foods I eat today!
Making the balsamic glaze is pretty simple too! I used to be nervous about making the glaze because it seemed too daunting. Then one day, I figured, I’ll try it and see what happens. I can’t believe I was ever so nervous! Literally I’m boiling balsamic vinegar with a little brown sugar and that’s pretty much it! Oh.My.God. It tastes so good, I could drizzle this glaze on pretty much anything!
So what are you waiting for? Try out these delicious skewers and impress your guests with a fancy-ish appetizer!
From my kitchen to yours, I hope you enjoy these Rosemary Caprese Skewers with a Balsamic Glaze.
I first learned what arancini is when I was watching Giada on Food Network. Man they looked delicious. Rice and cheese mixed together, battered, and fried. I don’t think you can go wrong. I love the salty and creamy and cheesy combination. Oh I can go on and on!
Well, seeing it on tv and actually trying them are two different things. The first time I tried it was on a date with the husband. Oh.My.God! All I wanted was to eat these delicious arancini for every course! Seeing them on tv, then actually eating them are two different things, and I’ll tell you what. Eating is absolutely much better for this case!
I’ve made quite a few attempts over the years to make these. Initially, they melted as I was trying to fry them. Then the seasoning was off, and each try I missed something until finally, I was able to make a delicious batch! I’m so glad this was one project I didn’t abandon!
About a month ago, we had leftover pearl couscous (it seems we always do). I wanted to upcycle it and have the girls eat it in a different way and instantly I thought of arancini. It was a long shot but in my mind, I thought, hey, a leftover grain that could potentially bind with cheese. All I had to do was season it correctly. Results? The kids want me to make this for them everyday! Let’s not get carried away though. I did make quite a few and had to really work on distracting the girls with other foods because they are just as in love with arancini as I am!
Try these out for appetizers, make them a little larger and have them for a main course, make them bite sized and serve them for parties. I served them with warm marinara sauce and a sprinkle of chopped basil and for me, that was the perfect pairing.
From my kitchen to yours, I hope you enjoy these decadent Couscous Arancini!
⁄Crunchy on the outside, creamy and buttery on the inside, these avocado wedges are the perfect snack. They are remarkably tasty, easy to make, and impressed my 5 and 4 year olds. Honestly though, anything that is breaded and fried is an automatic win in my book. I’ve had these in tacos too and seriously, they are delicious.
HOW DO I CHOOSE THE RIGHT AVOCADO FOR THIS RECIPE?
Personally, I like to use avocados that have just turned ripe. They’re still a little firm but ripe enough to be creamy when eaten. A good scale to use is if they are good enough to use for Guacamole then they are too soft to use for these wedges. You don’t want the wedges to melt and loose structure because they are too ripe.
AIR FRYER vs BAKING
I used an air fryer for this recipe because it gives the crispy exterior that you would see when deep frying. If you don’t have an air fryer, baking is just as good but beware that it will take a little longer to cook them. I have given instructions for both in the recipe card.
ARE THESE HEALTHY IF THEY’RE FRIED?
Yes they are because they’re air fried! And avocados are definitely healthier than traditional potato wedges. Don’t get me wrong, I love potatoes in all its many glorious forms but I do love a healthy alternative any day. Here are some of the many nutritional benefits to these Avocado Fries:
- Provides about 5 gm protein per serving
- Almost ¼ of your DRI Fiber
- About a third of your Folic Acid DRI
- Almost ¼ Vit. K requirements
- Great source of potassium, phosphorous, Vit. A, and Vit. B6
So what are you waiting for?! Try these incredibly delicious Avocado Fries and fall in love with a new way of eating fries!
This fall and winter season I have been obsessed with acorn squash and pomegranates. It only made sense that I find a way to combine the two together. The girls love the rainbow shape this takes on when cut so I wanted to create something fun for them too.
The great thing about acorn squash is that it is a little sweet naturally but it will still take on any flavor you give it. If you haven’t tried them yet, I made some Fire Roasted Poblano Tacos recently with acorn squash part of the filling. It took on the spices really well so I wanted to go on the opposite spectrum this time and season it with something a little more mild.
I chose mostly fresh herbs that would bring out the more earthy flavors. To help give it a little crust, I also added a little Parmesan.
Anyways, here are a few fun nutrition facts about acorn squash:
- A nutrient dense food, acorn squash is loaded with vitamins, minerals and fiber yet is comparatively low in saturated fat, sugar and salt.
- Great source of phytonutrients, particularly carotenoids which have antioxidant properties.
- Acorn squash is a starchy fruit, however, because it is so nutrient dense, there’s a good balance to eating this squash. The high fiber content slows down digestion which helps you stay full longer and slows down the release of glucose in your blood. This process helps in maintaining weight and stabilizing your blood sugar.
- Pomegranates are known as one of the healthiest fruits on Earth!
- High in fiber (7gms in 1 cup of arils), they also contain an impressive amount of protein (3gm in 1 cup of arils), and 16% of DRI of Folate (also in 1 cup of arils)
- A great source of antioxidants which help with anti-inflammatory properties.
- they improve exercise performance by delaying fatigue and increasing blood flow.
Basically, this is one healthy dish that you can have this winter season and enjoy every bite of it! Try it out and tag me on Instagram @bitofspice146.
From my kitchen to yours, I hope you enjoy this delicious Herb Roasted Acorn Squash with Pomegranates and Pistachios.
I think hands down, these are one of my favorite holiday foods. I’ve had so many and I don’t think I can tire of them. Snacking is one of my favorite activities. These delicious tostadas make it so much easier as they are low in calorie, healthy, and guilt-free.
High in fiber, antioxidants, a good source of protein, and rich in vitamins and minerals, these delicious Tinseltown Tostadas definitely pack a punch!
Between the Serrano peppers and the watermelon radish, there were some strong flavors. I knew I wanted to use the pomegranate arils to give it a sweet note (and make it look pretty).
But it needed depth so I played around with a few options before settling on the hummus and avocado. And yet the radish was still giving off a bit of a pungent taste and therein comes the smear of pesto.
There are so many random flavors that they work despite wanting to prove the opposite.
Make these delicious Tinseltown Tostadas this holiday season and you won’t be able to stop eating them. From my kitchen to yours, I hope you enjoy them!
I love potatoes. In any form. I don’t discriminate. They are just so uber delicious. But so unhealthy! Ugh! I wish I could eat them all the time. However…… the few times that I do have them, I make sure they count!
I started making these potato wedges years back (in the oven as I didn’t have an air fryer then) and to this day, they are still a no fail recipe that I can always count on! I do love the fact that they are crispier on the outside while retaining a soft, creamy inside. If you don’t have an air fryer, don’t fret! The oven still does a great job cooking these babies!
It’s an extremely simple recipe that doesn’t require much. This is all you need:
- Russet potatoes
- Garlic Powder
- Onion Powder
- Red Chili Pepper Flakes
- Dried Oregano
- Dried Basil
- Dried Parsley
These potato wedges are a favorite among everyone in the house from the kiddos to the adults, you just can’t go wrong. Eat them for a snack, a side dish for meats, have part of your next BBQ, an app at a party, pretty much for any occasion, big or small.
From my kitchen to yours, I hope you enjoy these Herbed Potato Wedges!
Cheese boards are so delicious, easy to pull together and fun to share with friends, on a date night, or sometimes, even for a simple dinner with some wine! Yes, I have eaten cheese boards for dinner, though it hasn’t happened much lately and I just found out of one my closest friends does the same with her husband! A cheese board for dinner is actually fun!
Building one takes less than 10 minutes and you can make it as fancy or simple as you want.
TYPES OF BOARDS:
There are many different types. One of my favorites that I use is my slate board, but I also have a wooden and a marble one. To build a cheese board for the hubby and me, I use the slate one or the marble one for just myself. When we are hosting a dinner I like to pull out my large wooden one so that there is plenty to go around for everyone. If I have a party, I’ll pull out all three and save the smallest one to create a kid’s cheese board (more to come on that one). There are some cute individual slate boards also if you want to do a social distance cheese board so each person has their own.
Cheese knives are also important and I like this set which also tells you which is to be used for the type of cheese you are serving. A simple set like this one is also handy to have.
Think variety with texture and type of milk. I like to have about 3-4 different cheeses on my board. My favorite is goat cheese, so I will always have that on my boards. This takes care of my soft cheese but if you want a different type of soft cheese, try Camembert, Feta, or Brie.
Move on to the semi-hard cheeses and there are so many options! One of my favorites is a wine soaked cheese that my cousin Sweetu introduced me to. This is available in most grocery stores now so just check out the cheese section and look for one! Some of my other favorite semi-hard cheeses include Gruyere, Manchego, and Gouda. Pick 1 or 2 of these and add them to your cheese board.
Finally, the hard cheeses that are waiting for their turn! Asiago, Parmegiano Reggiano, Pecorino Romano and Cheddar are some of my favorites.
Once you have picked out your cheeses, try spreading them out around the board so that you have space to include other foods.
This is the perfect time to get creative. I always add the basics of crackers or bread and sometimes both. You can also add in some breadsticks if you have. Those always taste good!
Add in some fresh fruit – anything you have on hand. Grapes are a traditional choice you can always bet on. Other options include thinly sliced apples or pears, strawberries and raspberries. Think color when you are adding these to your board as you want it to pop!
A little sweet is always welcome to the board. My favorite go to includes fig marmalade or honey. Pair them with any of the cheeses and it’s sure to become an instant hit!
If you have something sweet, there has to be space for something salty too! I love having some nuts on the board and to add the salty to my crunchy, I include Roasted Chili Almonds.
There will be times when I want some extras. A really good option is roasted garlic (recipe to come soon…check back!) and/or some artisan bread. In the cheese board pictured for this post, I included an artichoke focaccia bread. A little of the roasted garlic butter spread on the focaccia is simply divine!
Don’t stress when you build your board and just have fun. I like to build the board about 20-30 minutes before serving.
Finally, sit back, enjoy your cheese board and have fun!
Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt. Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own. Yep, I do that.
I’ve been playing around with this roasted red pepper hummus recipe for a while now. I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!
How do I eat hummus?
- add it to a MEZZE platter
- use it as a SPREAD on a sandwich
- use it to make DEVILED EGGS
- use it as a base for PIZZA
- use it as a creamy PASTA SAUCE
I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
I know! It sounds crazy but the cashews work so well! They give it a depth of flavor, texture and added protein that is just so delicious!.
The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
Try it out. You won’t be able to stop eating it like me.
If you like this one, here are some other recipes that are simple and delicious:
Roasted Chili Almonds
Spicy Garlic Hummus
Spinach Watermelon Salad with a Basil Vinaigrette
Best Ever Baba Ghanouj
Roasted Masala Chickpeas
From my kitchen to yours, I hope you enjoy this hummus!
Growing up, I was never a fan of eggplant. I’m not sure if it was the seeds, the flavor, or the way it was cooked but I just didn’t take to it. So imagine my surprise when I went out to a Mediterranean restaurant with some friends and ended up loving my first bite of Baba Ghanouj!
Yep. It was love at first taste!
The smoky flavor, the silky texture, and a guilt free snack all rolled into one. What’s not to love?
Roasted or Grilled?
I personally love it grilled either over the stove or especially on a bbq, The flavor of the char stays in every bite which totally makes this recipe so amazing.
How do you eat it?
Baba Ghanouj is usually served as an appetizer with pita bread and crudités. I have on occasion been known to add it to a Falafel bowl if I’m in the mood. It tastes really delish!
This particular recipe is made without tahini, which is a sesame seed paste traditionally used to make baba ghanouj and hummus. I did add a lot of garlic and some cayenne and smoked paprika to enhance the smoky flavor.
food processor or by hand?
Honestly, both work but I prefer my food processor as it gets the job done quicker and I prefer a smoother texture.
Go ahead and try it out! This recipe will not disappoint!
I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too. I initially started them with a basic salt, pepper, olive oil and paprika seasoning. We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to. Continue reading “Roasted Masala Chickpeas”
The hubby loves his mushrooms. I on the other hand am not the biggest fan of them. So when we got married and he found out I didn’t like them, he was a bit devastated. BUT, I still make them occasionally….. especially when he comes home with a large container of them.
I secretly like it when he comes home with so many mushrooms because that means I have to get creative with them. This time around, he brought home baby bellas and they were larger than usual, which is perfect because I knew I wanted to stuff them right away!
I didn’t want to use too much cheese in the filling, and like anything, I want to pack a punch of flavor so I opened my fridge and stared at it for a few minutes. Seriously, I just stood and stared. And my eyes fell on a container of chives and onions cream cheese so I knew that was going to pull it all together!
I also added red bell peppers (for color and crunch) and some paprika and cayenne pepper for a kick. The hubby, and my sis-in-law Shivani, loved these! Score!
They are pretty quick to make and don’t require much effort. Go ahead, try them out.
From my kitchen to yours, I hope you enjoy this!
Mango is my absolute favorite in the whole world! Done. That’s it. If I were stuck on an island and there were mangoes, I would be set.
That being said, I think for my hubby, it would be salsa. Honestly, I’ve never seen a salsa that man has not devoured.
I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time! I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken. There’s no wrong way to eat mango pico!
The mango pico that I made is very easy and simple but it packs a punch of flavor. I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.
From my kitchen to yours, enjoy this recipe!
So, traditionally, a carpaccio is an appetizer made of thinly sliced meat. I decided to take the technique and make my own summer version of that. The sharp tang of lemon, the fresh fruit, and the crunch of toasted pistachios on top are an amazing combination. This Fresco Carpaccio is great as an appetizer for any dinner or party you are hosting, or just follow what I did and make a plate for yourself, and enjoy it in the sun!
I really didn’t want to stop eating it! Hubby and I finished it within minutes and this has become another of our favorite summer recipe.
The best part, this is so healthy for you with not too many calories or fat, there’s no cooking involved, and it takes 10 minutes to make (I’m not counting how long you have to wait for it to marinate).
I highly recommend marinating this as the flavor of the dressing will be sharper and will help breakdown the raw taste of the zucchini since you are not cooking it.
I used a mandolin for this but if you don’t have one, no worries. Use a potato peeler and make thin ribbons of the zucchini and cucumbers.
What fruits and veggies will you use? Share your pictures!
From my kitchen to yours, enjoy this carpaccio as much as we did!
1 lemon, zested and juiced
¼ c Avocado Oil
2 Tbsp pistachios
Salt to taste
Pepper to taste
1. In a large bowl, mix together lemon zest and lemon juice. Whisk to mix well.
2. Add in oil and whisk 2-3 minutes until oil and lemon juice have emulsified.
3. Add in salt and pepper and whisk one last time to mix. Set aside.
4. Trim the ends of the zucchini and cucumber. Using slicer or peeler, make very thin ribbons.
5. Add zucchini and cucumber ribbons to dressing and toss to coat each ribbon equally.
6. Cover bowl and marinate in fridge for 30 minutes.
7. Meanwhile, on a med flame, heat up a small skillet. Add in the pistachios and toast 3-5 minutes until they are nice and crunchy.
8. Give the toasted pistachios a rough chop and set aside.
9. Pull zucchini and cucumber out of fridge.
10. Thinly slice avocado.
11. In a plate, line up each fruit with one slightly on top of the previous one. If you have any dressing left, drizzle a little on top. Garnish with toasted pistachios.
I recently co-hosted a baby shower for my good friend, Diana. I am so excited to meet the little one and am counting down the weeks now!
I loved being a part of the baby shower because we did a lot of mini’s and individual foods to mesh with the baby theme. It was too cute!
The fun thing about these taco cups is that you can use whatever filling you choose. I’ve done a seven layer dip, black bean and corn salsa, and now sweet potato and black beans! I have to say, the sweet potato was a hit, not just with my family, but all the guests and especially the mama-to-be! That in itself made this recipe blog worthy.
Making the taco cups is really easy. In fact, I’ve even made them in advance – just store them in an airtight container and it will last up to a couple of weeks! Yep! These are perfect for parties! Bonus… they take less than 10 minutes to make! It can’t get better than that.
To make the cups, I used large burrito sized tortillas and a 4 inch diameter round cookie cutter. I got about 4 out of each tortilla – not bad!
Once you have the amount of disks you want, heat them up in the microwave for about 12 seconds to warm them up and make them soft and pliable. Remember to spray the muffin tin with cooking spray and also the disks to once you press them into the individual cups.
Bake at 350ºF for about 5-7 minutes until they are golden red. Remove from heat and let them cool completely. Store in an airtight container or plate them to use with filling.
For Taco Cups:
4 burrito sized tortillas
4 inch round cookie cutter
For Sweet Potato and Black Bean filling:
1 large sweet potato, peeled, chopped into ½” cubes
1 medium yellow onion, diced finely
1 14oz can black beans, drained and rinsed
2 garlic cloves, minced
1 tsp cumin powder
1tsp smoked paprika
2 Tbsp honey
juice of half lime
Cilantro to garnish
For Avocado Crema:
¼ plain yogurt, whipped
½ Avocado, mashed
zest of 1 lime
juice of ½ lime
salt to taste
pepper to taste
For Taco Cups:
Preheat oven to 350ºF.
Use the cookie cutter to cut out the disks from the tortilla. Wrap the disks 4 at a time in paper towel and warm in microwave for about 12 seconds to make soft and pliable. Immediately press into greased muffin tin pan. Once all disks are in pan, spray again with cooking spray.
Bake in oven for 5-7 minutes. Remove and cool. Store in airtight container.
For Sweet Potato and Black Bean filling:
Preheat oven to 400ºF. On a baking sheet, line sweet potato. Drizzle with EVOO and season with salt, paprika and pepper. Mix well and roast in oven for 20-25 minutes.
In a nonstick pan, heat EVOO. Add in onions and sauté until golden brown, about 10 minutes. Add in garlic and sauté for 30 seconds. Add in black beans and mix well. Season with salt and pepper. Sauté for 3-5 minutes. Add in the roasted sweet potatoes, honey, cumin powder, and lime juice. Mix well and cook until most of the liquid is evaporated.
For Avocado Crema:
In a mixing bowl, combine all ingredients and mix until you have a smooth, creamy consistency.
Place 1 Tbsp of sweet potato and black bean mixture in a taco cup. Top with a dollop of avocado crema and garnish with cilantro. Serve with a lime wedge on the side.
From my family to yours, I hope you enjoy this recipe as much as we did and will continue to do so.
I’m a big fan of Asparagus. And of snacking. And with asparagus being in season now, I’m trying to consume as many as I can!
A couple of years ago during Thanksgiving, we decided to have a potluck with the family. One of our cousins brought the most delicious Asparagus fries with garlic dip and I have to tell you, they flew off the pan as soon as they were out of the oven. Definitely a huge hit! I could snack on these all day!
I’ll let you in on a secret – even though they’re called fries, I’ve baked them, making them healthy along with delicious. One of the simplest recipes ever that can work as a side, appetizer or hey! a snack all for me!
Try it out:
Wash and pat completely dry the asparagus (if you don’t dry the asparagus completely, the mixture will not stick properly and will become clumpy in places – trust me, I speak from experience)
You’re going to need 2 shallow bowls – 1 for the whisked egg and 1 for the bread crumb mixture.
Mix 1 cup Italian seasoned bread crumbs and 1 cup grated parmesan cheese.
Coat each asparagus first in the whisked eggs then in the bread crumb mixture and line on a cookie sheet.
Bake for 10-15 minutes till they are golden brown. You don’t want to nuke them so they shrivel up, just enough to cook them. You’ll get a nice crunch to them and they should still hold their original thickness.
For the yogurt sauce,
Whip the yogurt so it looks nice and creamy and smooth. Then add in the dill, salt and lemon juice. Mix well and dip away!
Here’s the recipe:
For the Asparagus:
1 lb fresh asparagus, trimmed 1″ from the bottom
2 eggs, whisked really well
1 c Italian bread crumbs
1 c grated Parmesan Cheese
For the Yogurt Sauce:
1/3 c non-fat plain yogurt
3 Tbsp fresh dill, chopped
2 tsp fresh lemon juice
1 tsp salt
Preheat oven to 425ºF. Line a baking sheet with aluminum foil and grease with cooking spray.
Wash and pat completely dry the asparagus. Dip one at a time in the egg first then in the bread crumb mixture. Line on baking sheet. Bake for 10-15 minutes until golden brown.
For the yogurt sauce,
Whip the yogurt to a smooth and creamy texture. Add in the dill, lemon juice and salt. Mix well. Serve with hot Asparagus fries.
I love cheese in any form, especially if it is goat cheese. Something about the creamy, sweet texture just hits the spot. This recipe was an accident made in cheese heaven during my pre-marriage days when my roommate and I wanted to be “fancy” without putting in much effort. We wanted to create a wine and cheese platter and all we really had in our fridge/pantry was a half log of goat cheese, lingonberry jam, grapes, crackers and honey. Of course we had wine….. lots and lots of it =)
Though it originated with crackers (which you can totally use if you don’t want to do a crostini), over the years, I’ve “refined” it to truly reflect our original vision of a fancy wine and cheese platter. This crostini is a great hit whether the husband and I are having a “quiet” night in or friends and family over for a dinner party. Ready in 10 minutes, how can you go wrong? Here’s how I made it:
1 Sweet Bread Baguette
1/4c Lingonberry preserves
1 small log of goat cheese (about 4oz)
Honey to drizzle
Preheat oven to 375°F. Take 1 baguette of Sweet bread and slice into 1/2″ slices (be careful not to cut them too thick – they’ll become too “bready” and the other flavor profiles won’t pull through). Line them on a cookie sheet and drizzle a little olive oil on them. Pop them into the oven for about 5-7 minutes until they crisp up and look golden brown.
Pull the baguette slices out of the oven and spread some goat cheese on each one. Next, add a dollop of lingonberry preserve, then drizzle a little honey over them.
There you have it! Easy peasy Goat Cheese Lingonberry Crostinis. I hope they bring the same smile to your face as they do to mine!
Whether it’s watching sports, a party we’re hosting, or just snacking while sitting around the table with friends, this Guacamole recipe finds its way into our bellies often. The husband and I are big avocado lovers and this guac is filled with simple flavors that hit the spot no matter the occasion. I hope this becomes a favorite in you kitchen too! Here’s how I made it:
2 Avocados, peeled and pitted
2 tomatoes, seeded, finely diced
½ onion, finely diced
1 jalapeno, finely diced
3 Tbsp freshly squeezed lemon juice
Salt & Pepper to taste
Mash the avocados in a bowl. I like to leave some chunks when mashing as it adds a nice texture. Add in all the ingredients and mix. Don’t over mix, as this will make the avocado pasty. Season with salt and pepper per your taste. Serve with chips, in tacos, or just about anything you want!