Calling all my fellow soyrizo fans out there! This soy chorizo recipe will be your new go-to favorite for crazy busy weeknights! I love this recipe because it only takes 15 minutes to make a delicious, vegetarian dinner.
You can even whip up a side of guac to go with it while the quesadillas are cooking! I love to dip it in guac or drizzle it with a little hot sauce. Kurt is all about dipping it in sour cream. Salsa is also a great option, a little green tomatillo salsa goes so well with this quesadilla!
If you’re already at Trader Joe’s picking up the soy chorizo, I highly recommend grabbing a jar of their Hatch Valley Salsa. Dipping this quesadilla into that salsa is like a fiesta of flavors in your mouth!
When it comes to tacos, meatless or not, you always need a great topping to finish them off. For these Avocado Tacos, I added Roasted Poblano Corn Salsa. This salsa is light, fresh and flavorful. A little drizzle of lime juice right on top and you’re good to go!
If you like your tacos on the spicier side, feel free to drizzle a little hot sauce right on top. We’re raving fans of Pico Pica in our house, so we drizzled it right on top and used it to batter the avocado.
The crispy baked avocado is so easy to make. Simply dip avocado slices in your favorite hot sauce, then in a taco seasoned cereal coating. I’ve used both Rice Chex cereal and Corn Flakes to crust the avocado and both work great!
I toss the cereal right in my NutriBullet (any blender or food processor will work!) with Homemade Taco Seasoning and blend it into a fine crumb mixture. The combination of hot sauce and taco seasoned cereal crumbs gives these baked avocado strips so much flavor!
If you don’t know my Mom yet, allow me to introduce you. Her name is Muffet, yes like the one that sat on the tuffet! She’s always been a huge supporter of the blog.
She traveled with me on my cookbook tour. She flies from Oklahoma to San Diego to assist me on big shoot days. And most recently she took over my e-mail newsletter.
That’s right, sign up at the bottom of this post to receive e-mails from my Mom! Each e-mail includes a new recipe and a word from Momma Bond. She also throws in a picture of me as a kid, our family or our adventures together!
If you were talking to Momma Bond right now, she would tell you that she loves this recipe for three reasons. It’s easy to make, light on the spice and deliciously flavorful!
If you love Mexican restaurants rice, you’re going to love this recipe!
Once I realized that you could kick up a traditional meatloaf with tons of flavor and spice, I was totally down with the classic dish!
I love this Mexican Meatloaf for so many reasons. First, I love Mexican food, so adding Mexican flavors to any dish makes it a win in my book! It’s also loaded with veggies!
For the parents out there, you’re going to love how many veggies are hidden in this meatloaf. Most meatloaf recipes contain two pounds of ground meat. This recipe contains one pound of ground beef and one pound of veggies. Ground turkey can also be used in place of the ground beef for a lower calorie option.
This meatloaf is delicious leftover and you can even turn it into a scrumptious Meatloaf Hash for breakfast! It’s also easy to make gluten free and vegetarian. Check out the recipe notes below to learn how!
While making a Mexican Meatloaf to celebrate my Dad’s birthday in 2012, I decided that I needed the perfect potato recipe to accompany the meatloaf.
I was inspired by one of my favorite Oklahoma Mexican food restaurants, Ted’s Escondido, to make these Mexican Potatoes. On their menu, they’re called “Pappas Mexicanos” and they’re described as a delicious combination of potatoes, cream, onions and spices.
I knew that they would be the perfect side dish for the Mexican Meatloaf. So I created my own version at home!
These Mexican Potatoes have been a staple at my house ever since! I still love serving them with the meatloaf, but they’re also the perfect side dish for a number of Mexican recipes.
The best Chicken Nachos are loaded up with shredded chicken, tomatoes, chilies, beans & spices all cooked together in an easy crockpot recipe!
Nachos are my jam! They combine crispy tortilla chips, with delicious toppings and lots of cheese, what’s not to love?!
Nachos are the perfect appetizer to share with all of your friends on game day, but can also be made for a Mexican Fiesta dinner during the week.
I’ve become known for my supremely loaded nachos at parties. It all started with these Ultimate Pulled Pork Nachos. I then made the Ultimate Low Carb Nachos on mini peppers instead of tortilla chips for all of my friends looking for a healthier nacho option.
Today I present Crockpot Chicken Nachos. Another totally loaded nacho recipe, made with scrumptious, slow cooked nacho chicken!
The chicken couldn’t be easier to make in a crock pot. It only takes 5 minutes ahead of time to prep, then the slow cooker does the rest of the work!
Grilled romaine topped with fresh, juicy tomatoes, black beans, grilled corn and peppers, creamy avocado, crispy tortillas and a delicious honey lime dressing creates the most flavorful chopped salad, that’s also vegetarian & gluten free!
If it’s wrong to put all of the things on a salad, then I don’t want to be right! I seriously can’t get enough of these seriously topped salads, like this Spinach Kale Salad topped with dates, quinoa, pistachios and roasted butternut squash, this Spinach Arugula Salad topped with strawberries, crispy goat cheese, avocados and almonds, this Cobb Salad topped with Cajun Turkey, tomatoes, pepper jack cheese, onions and avocado, or this Israeli Couscous Salad topped with avocado, cilantro, pomegranate seeds and goat cheese.
See, I was totally serious about all of the things on top of my salads! And this Grilled Romaine Salad is no exception to the rule, it’s actually the most topped salad of them all, piled high with juicy tomatoes, grilled corn, crispy tortilla strips, creamy goat cheese, fresh avocado, protein rich black beans and roasted bell peppers and jalapenos.
Now I know what you’re thinking, grilled jalapenos… in a cocktail? But yes, so much yes! Grilling the jalapenos, then boiling them in sugar water to make a Jalapeno Simple Syrup adds smokey, spicy and sweet flavors to any cocktail. When it’s paired with summer’s most refreshing fruit, watermelon, the combination of flavors is amazing!
Mango, fresh squeezed orange and lime juice, tequila and triple sec are combined in this deliciously light & refreshing Frozen Mango Margarita Recipe!
On Friday, I hosted my last segment on CW6 San Diego. Unfortunately the station closed after over 60 years on the air. For the last four years, I’ve hosted dozens and dozens of segments on CW6 and loved every one of them!
Hosting a segment on their last day on air meant the world to me and I couldn’t think of a better way to send them off than with a deliciously refreshing Mango Margarita!
Over the years, we’ve drank mimosas, Moscow mules and martinis together on the show, so I only found it fitting that our last segment together would include a cocktail!
There’s nothing more fun than a make your own Margarita Bar! Create one with ease for your next party or event and impress all of your guests!
Earlier this week I shared a post for how to Make Your Own Taco Bar, but it felt incomplete. Why, you ask? Because we all know you can’t have a tasty taco, without washing it down with a delicious margarita, thus I created the “Make Your Own Margarita Bar”!
I know what you’re thinking, yes, my Dad is on Snapchat, and yes, my Mom is on Snapchat, and yes, they’re 60 years old!
This is the direct influence of having a daughter that’s a social media enthusiast and professional food blogger. Every time my parents come to visit, I give them tutorials on the latest social media channel. They get on it and suddenly I’m getting snaps from food truck festivals, football games and road trips with Snapchat filters. The moral of this story is, my parents are not normal parents, they’re cool parents! (Mean Girls reference, anyone?!)
This beef enchiladas recipe combines spicy ground beef with creamy Sriracha sauce & lots of cheese for a delicious recipe that’s quick and easy to make!
It’s been an entire week since my last new recipe post on the blog! Why the long wait for a delicious new recipe you ask?! Because I took my first trip to New Orleans last week with two of my best friends!
If you follow me on Instagram you got to see all of the alligator holding (yup, that happened!) beignet eating, St Patricks Day glitter throwing, tutu wearing fun! I even created a Food Bloggers Guide to New Orleans with some of my favorite spots to eat, drink and shop in the city!
I loved the city and the food, and was so inspired to come home and create my own spins on beignets, shrimp and grits and jambalaya!
While this enchilada recipe was not inspired by my trip to New Orleans, it is a recipe I’ve been planning for a while now and I couldn’t wait to get home from my trip to whip it up!
This avocado honeydew melon margarita is creamy, fresh and a unique twist on a classic cocktail, perfect for Cinco De Mayo or any Mexican Fiesta!
This Avocado Honeydew Melon Margarita might be the most interesting margarita you’ll ever drink!
Creamy avocado is combined with fresh honeydew melon for a super refreshing twist to a classic margarita!
While I was weary of putting avocado in my margarita at first, I soon jumped on the bandwagon after trying this deliciously creamy treat, so why not jump on it with me and try something new this weekend?
I promise that you will not be disappointed!
1/2 cup honeydew melon (chopped)
1/2 lime (juiced)
2 oz silver tequila
1 oz triple sec
1 oz agave nectar
1 oz water
Puree the melon and avocado together in a blender.
Add the puree to a shaker with the tequila, triple sec, lime juice, agave nectar and water.
Shake and strain into glass. Garnish with a lime wedge.
Happy Cinco De Mayo everyone! Hope you have a delicious day tomorrow and don’t forget to check out our “Cinco De Mayo” board on Pinterest for tons of scrumptious food and drink recipes for the holiday!
Grilled shrimp is marinated in a delicious, slightly spicy, chili lime garlic marinade, then cooked on the grill, or in a cast iron skillet, for an easy, healthy gluten free recipe!
Yay!! My first dinner post!! So unfortunately my roomie Nick is moving back to Boston on Tuesday, but fortunately that gave us a great excuse to plan a little going-away dinner for him this weekend that involved surf-and-turf!
Now if you would have asked me 5 years ago what surf-and-turf was I would have probably said some sort of exercise but after venturing in to the seafood world about 3 years ago… yes New Years Day 2009 was my first time to eat anything out of the water IN MY LIFE!
No salmon, no shrimp, no lobster, not even my favorite, crab, until this fateful day in 2009! I don’t know how I lived before crab legs, lobster rolls and one of my favorite things I’ve ever made, Chili Lime Garlic Grilled Shrimp!
Now there’s still that fishy (get it, fishy, haha) story out there that my parents always try to tell me about how I ate fish sticks from Hardee’s when I was about 9 years old because I thought they were chicken strips, but all the same, for the purpose of this post we’ll say my first fish experience was in 2009 (besides I don’t know if you can consider fish sticks from Hardee’s really fish!)
Back to the dinner! As soon as the boys (my two roommates) decided on surf-and-turf for dinner I knew I had to make these grilled shrimp. I made them once before on Father’s Day this year and they were to-die-for!
Ingredients (serves 4)
2 garlic cloves, minced
1 tbsp brown sugar
3 tbsp soy sauce
1 tsp chili powder
juice of 1 lime
1/2 tsp red pepper flakes
2 tsp olive oil
15-20 large shrimp (peeled & deveined)
Place all of the above ingredients, except the shrimp, in a medium bowl and whisk to combine.
Add the shrimp and toss to coat. Place in the refrigerator to marinate for 15 minutes.