I love football Sunday’s!
A typical Sunday in our house is filled with NFL ticket on every TV, with laptops and IPads following 6 of Kurt’s teams and one of my teams. Though I am new to the whole fantasy football hobby, our household is not. Mu husband has followed fantasy football for 13 years and is now the commissioner to one of his leagues.
All the love for football isn’t complete without love for football food. After all watching football without good eats is sort of torturous. Can you imagine going to a game day party and having tea sandwiches? I don’t think so. And while we eat pretty healthy most of the week, come Sunday I allow myself to indulge. There is nothing wrong with making yourself happy.
Loaded nachos are one of my favorite snacks to have while watching the game. There are so many ways to make this dish. This time I made it using leftover pulled pork, the recipe for which I’ll be sharing with you soon. Of course, if you don’t have pulled pork, left over shredded chicken would make a good substitute. I prefer to cook things from scratch if I have time so I made my own refried beans as well. You can use canned if you’d like.
- Favorite brand tortilla chips
- ½ cup refried beans (store bought or homemade)
- 4 tbsp reduced fat sour cream
- A few dashed of Cholula or Tapatio Hot Sauce
- ¼ cup shredded Mexican cheese blend
- ½ cup leftover pulled pork (or leftover shredded chicken)
- 1 tomato, medium dice
- ¼ onion, diced small
- 2 pickled jalapenos, sliced (juices preserved)
- 1 tsp fresh cilantro, finely chopped
- Guacamole (optional)
- Add refried beans to a small sauce pot. Allow the beans to warm up over low heat. Remove from heat, stir in sour cream, hot sauce and mix well. Set aside.
- In a small bowl, combine tomato, onion, 2 tbsp reserved jalapeño juice and fresh cilantro. Mix well. Set aside.
- Arrange tortilla chips in a baking dish, top with refried beans mixture, pulled pork and cheese. Bake at 350 degrees until the cheese is melted.
- Top with salsa, sour cream, sliced jalapenos and guacamole.
Summer is about a lot of things. It’s about the beach, cold drinks, road trips, ice cream, family fun and many other things.
When I think of summer I think of my Hubby barbecuing in our backyard and the smile on my daughters face as she bravely swims around the pool.
I think of the weekends spent wearing my favorite flip flops, maxi dresses and sunglasses. But most of all I think of all the memories we’re making without even noticing. Ahh, my happy happy heart.
This is also the time of the year when I get to use lots of beautiful, locally grown produce and have an excuse to make simple yet very flavorful dishes. As much as I love Mexican food I have to admit it is rather heavy and very filling.
When we were in Mexico I absolutely could not get enough of the delicious street corn.
I thought of recreating a Mexican favorite into a lighter less messier version. I know I’m not reinventing the wheel here, but if it isn’t broke why fix it. What I love about this salad, besides the flavor of course, is the ability to enjoy the taste of Mexican corn on the cob without having to dirty up my fingers.
There is only one way I can summarize this dish – Bright, flavorful and full of summer!
- 3 ears of corn, cut off the cob
- 2 garlic cloves, minced
- 1 lime, juiced
- ¼ cup pickled jalapeños, chopped
- 2 tbsp light mayo
- 1 tsp paprika
- ¼ cup queso blanco, shredded
- 1 tbsp olive oil
- ¼ cup cilantro
- salt and pepper to taste
- Sriracha, to taste
- Heat olive oil in a skillet.
- Add garlic and corn. Saute about 4 minutes until corn is heated through.
- Turn off the heat.
- Mix in the rest of the ingredients except for Sriracha.
- Plate. Drizzle with Sriracha and serve
When I think of a photo that would summarize my week, this is what I think about.My Photo of the Week:
Photo of the Week:
Baked chicken flautas are crispy without the greasiness of the fried version. They make a great lunch and are perfect for leftovers. Flautas are a perfect snack for kids after school or someone like me, who goes straight for the refrigerator as soon as I step foot in my house.
Did I mention they’re super easy to make?
Occasionally I buy a ready to go rotisserie chicken at Costco and make a few recipes from it. It’s so versatile, it amazes me how many dishes I can create from one roaster. I use some of it for dinner, make chicken soup from the leftovers, whip up chicken salad for lunch or make a batch of chicken enchiladas. And of course there are these yummy baked flautas.
What is your favorite way to use leftover rotisserie chicken?
- 2 cups shredded rotisserie chicken
- 2 oz reduced fat cheddar cheese
- ½ small onion, diced
- 1 whole fresh corn, kernels cut off
- 1 tbsp 2% chobani
- salt and pepper to taste
- 1 tbsp olive oil
- ⅛ tsp paprika
- ⅛ tsp oregano flakes
- 10 flour tortillas
- Preheat skillet. Add olive oil and sauté onion and corn about 4 minutes. Season with paprika.
- Combine corn mixture with shredded chicken, cheese, chobani and oregano.
- Season with salt and pepper.
- Spread a heaping tablespoon of chicken mixture over a tortilla and tightly roll.
- Place on a baking sheet, seam side down.
- Bake at 375 degrees for 20-25 minutes.
- Serve with your favorite salsa
I love Mexican flavors. Kurt and I are Mexican food junkies. Naturally, we jump at any excuse to overindulge on tacos, guacamole, chips, beans and margaritas. Cinco de Mayo is perfect for that.
Eating at a Mexican restaurant while avoiding GMO’s and sticking to a healthy organic lifestyle doesn’t really go hand in hand. In an effort to enjoy the delicious Mexican cuisine and stick to consuming food that is healthy I announced that we are going to have Cinco de Mayo celebrations at home. I will of course be in charge of the food and Kurt with his bartending expertise will take care of tequila infused cocktails.
I already can’t wait till Sunday.
With the approaching day of overindulgence I am sharing this great recipe for my tender Citrus Beer Beef Carnitas. What makes this recipe so yummy is the way it’s prepared. I first seasoned the meat generously with a homemade spice rub, then seared it on both sides to get a nice golden color and then left it alone to slowly cook with garlic, onion, beer and orange juice until the meat was falling apart on its own. This by far is my most favorite way to prepare carnitas regardless of whether I use pork or beef.
It’s fantastic served with salsa, guacamole and tortillas and even better with rice and beans.
- 2 lbs organic chuck
- 1 bottle beer such as Blue Moon or Budweiser
- 1 onion, julienned
- 5 garlic cloves, smashed
- 1 orange, cut in half
- ½ cup orange juice
- ½ tbsp mexican oregano
- rub (1 tbsp paprika, 1 tsbp garlic powder, 1 tbsp onion powder, 1 tbsp cumin, 1 tsp black pepper, ½ tbsp oregano, ½ tbsp salt)
- Season beef generously with the rub.
- In a Dutch oven preheat olive oil and brown the meat on each side.
- Add the rest of the ingredients, cover and simmer for 2½ hours until the meat falls apart.
- Pull meat apart, mix with the cooking juices and enjoy.
This dish?! Oh THIS dish!
How can I describe it to you? Well you know when you eat something and the entire time all you can think of is how bad it must be for you? You wonder how many calories you’re eating and at the same time you continue to eat it because it tastes so good? Well this is not one of those meals except for the last part, it tastes super good. It’s also loaded with protein, vitamins and veggies. Mexican without the guilt. Don’t you love it already? I certainly did.
Mexican food is some of my favorite but we all know it’s not the best for our waste lines. My mission here is to create a dish with mexican flavors without adding inches to my waste.
I really loved having an egg on top for dinner. However, for lunch I had it without the egg and its was equally delicious.
How do you feel about having Mexican food now?! I strongly suggest giving this recipe a try.
- 1 cup uncooked quinoa
- 2 cups chicken or vegetable stock
- 1 can black beans, drained and rinsed
- ½ medium onion, chopped
- 2 small tomatoes, diced
- ½ avocado, sliced
- 1 tbsp cilantro, chopped
- ⅓ cup lettuce, shredded
- ¼ cup corn
- 2 tbsp Chobani fat free greek yogurt
- 2 small tortillas
- ¼ cup pickled jalapeños (optional)
- 1 tbsp olive oil
- pinch of salt
- fried egg (optional)
- Cook 1 cup of quinoa with 2 cups of stock in the rice cooker
- Meanwhile, in a small sauce pan heat olive oil and saute onion until translucent.
- Add drained black beans. Cook for 10 minutes.
- Mix chopped tomatoes and cilantro in a bowl. Season with salt.
- Wrap tortillas in paper towels and microwave for 10 seconds.
- To arrange the bowl, top tortilla with quinoa, lettuce, beans, avocado, corn, jalapeños (if using), tomato mixture and greek yogurt.
- If adding an egg, fry and serve on top of the bowl.
- If you like your food spicy serve with hot sauce of your choice.