A huge thank you to our friend, Chef Mark Brown from his Facebook group The Fun in Being a Foodie!, for sharing this outrageous sauce for enchiladas, tamales, and burritos. I am so happy I have another batch of this in my freezer ready for my next round of enchiladas. And thank you to Joelle […]Continue Reading... No Comments.
Thank you to Shauna from our Facebook community for sharing with us her recipe for salsa! I am very pleased with this salsa. It is very flavorful and a lot like restaurant style salsa. If you want to make it hot just add a jalapeño! I think next time I make it I will add […]Continue Reading... No Comments.
A big thank you to Jennifer from our Facebook community for sharing this awesome recipe for chickpea tacos from the blog Peas and Thank You! Ingredients: 2 t. chili powder 1/4 t. garlic powder 1/4 t. onion powder 1/4 t. dried oregano 1 1/2 t. ground cumin 1 t. sea salt 1 T. lime juice […]Continue Reading... No Comments.
A big thank you to Shauna from our Facebook community for sharing one of her favorite taco recipes from the Amen Clinic! 4 servings, 218 calories, 4 brainboosters Ingredients: 1 head romaine lettuce, leaves whole (they will be your tortillas) 2 tsp refined coconut oil 2 cloves garlic, minced 1 tbsp shallot, minced (I leave this […]Continue Reading... No Comments.
A big thank you to Carolyn, Sara and Kathryn for contributing to this great weeknight recipe! Carolyn’s favorite from Lynn’s Kitchen Adventures Ingredients: pound ground beef 1 package (1-1/4 ounces) taco seasoning 1 can (15 ounces) tomato sauce 1 package (8 ounce) shell macaroni, cooked and drained ( I used a gf brown rice […]Continue Reading... No Comments.
This topping was absolutely delicious and turned my boring, tasteless slow cooker chicken into a very tasty dinner. I substituted plain whole milk yogurt for greek, lime juice for lemon, and a tiny dash of cayenne pepper for hot sauce. from Tasty Holiday Food Ideas Ingredients: 1 large avocado 2 teaspoons fresh lemon […]Continue Reading... No Comments.
A big thank you to Jennifer from our Facebook community for sharing this enchilada recipe from one of our favorite blogs 100 Days of Real Food! Ingredients: Sauce Base and Tortillas- 1 tablespoon olive oil 1 onion, diced 2 cups enchilada sauce (or one large can)* 1 can black beans, rinsed and drained 2 cups of Lisa’s […]Continue Reading... No Comments.
Thank you to Sara from our Facebook community for sharing a fantastic seasoning mix so we can ditch the packets! Taco Seasoning Mix from The Gracious Pantry Ingredients: 2 tbsp. ground cumin 1 tsp. paprika 1/2 tsp. cayenne pepper 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. black pepper 1/4 tsp. chili powder Directions: […]Continue Reading... 1 Comment.
Thank you to Haley from our Facebook community for sharing her yummy enchilada pie recipe! A great vegetarian base for whatever suits your fancy. Enchilada Pie Ingredients: 1 Can Black or Pinto Beans or 1-2/3 cups cooked beans ⅔ cup Corn 1 Chopped Onion 1 Tbsp Chili Powder 1 Clove Garlic (Minced) 1 tsp Cumin 8 Oz. Can Tomato Sauce Tortillas (4 – 5) 1 ½ cups Shredded […]Continue Reading... No Comments.
Sounds like great football season food to me! Tortilla Pie from Take Part Ingredients: 1/2 pound dried kidney beans water 2 dried guajillo chiles 1 dried ancho chile 5 garlic cloves 1 medium tomato, chopped 1 teaspoon ground cumin 1 teaspoon dried oregano 1 clove Fine sea salt Finely ground black pepper 2 tablespoons extra-virgin olive oil […]Continue Reading... No Comments.
Soft Taco Filling: Stewed Mushrooms With Onions And Garlic Hongos Guisados Ingredients: 12 ounces Fresh Mushrooms, washed and chopped into ½ -inch pieces ½ medium Onion, diced Fresh Hot Green Chiles To Taste (Roughly 2 Chiles Serranos Or One Chile Jalapeno), stemmed, seeded and finely minced ⅔ cup Any Poultry Broth Or Water ½ small Lime, juiced 1 Tbsp Olive Oil 1 Ripe, large tomato, roasted or boiled, cored, peeled […]Continue Reading... No Comments.
Quinoa Taco Salad INGREDIENTS: 1 cup Quinoa 1 Tbsp Olive Oil 1 Red Onion, chopped 3 cloves Garlic Clove, minced 1 ½ tsp Cumin ½ tsp Oregano 1 tsp Chili Powder dash Cayenne Pepper half each Red, Green, Yellow Bell Peppers, chopped 1 15-ounce Can Black Beans, drained ¾ cup Tomato, diced 2 Limes Salt And Pepper, to taste 6 to 8 ounces Baby Spinach 1 bunch Cilantro Or Flat-Leaf Parsley ⅓ cup Cheddar Or Feta Cheese 1 Avocado, diced DIRECTIONS: Cook the quinoa according to package […]Continue Reading... No Comments.
Our family loves tacos, burritos, etc, but I will admit that I am a terrible meal planner. I buy a variety of staples and produce when I grocery shop and our meals often revolve around whatever is in season at the moment paired with random flashes of inspiration (usually in the form of Pinterest). We […]Continue Reading... No Comments.
I asked my husband to describe this dish. He replied, “It’s good and it gets the job done.” On my side of things, it’s incredibly easy to make, tasty and pretty healthy. I used Emerald Valley Organic Salsa (my favorite of the store brands), shredded a block of cheddar and pre-cooked dried beans in a […]Continue Reading... No Comments.
Here’s another fabulous and entertaining post from Shauna from our Facebook community! Tonight was a man-am-I-hungry-husbands-going-out-I-have-cheap-white-wine-in-the-fridge-let’s-make-chicken-enchiladas kind of night! Boy, they were good. Let me share how I made them….mind you I had a glass of wine and I’m a lightweight, so if this gets a bit colorful….just laugh! Chicken Enchiladas Ingredients: 1 lb chicken […]Continue Reading... No Comments.
This delicious dish is meant to be made as a casserole, but if a certain cook forgets it’s Book Club night and doesn’t have time to assemble the ingredients into casserole form and wait for it to cook, it is just as delicious in taco-form. Carnivores…you won’t miss the meat! Tip: If making it as […]Continue Reading... No Comments.