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!
Growing up in Oklahoma, queso dip was our jam! It was always served with Tex Mex, at parties and found at every Mexican restaurant in the state. Needless to same, Oklahomans love queso dip!
I’ve put my own spin on queso a couple of times. This recipe for Green Chili White Queso Dip is always a hit. Now I’ve added my favorite sauce to my favorite cheesy dip.
Allow me to introduce you to Buffalo Queso Dip, it’s creamy, with a little spice and so much flavor! This easy queso dip recipe can be made on the stove or in a slow cooker. It’s great for parties, Tex Mex dinners and game day.
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!
Roasted tomatillos, grilled corn & jalapenos are combined in this easy Vegetarian Couscous recipe! It’s the perfect vegan side dish to pair with Vegan Grilled Veggie Tacos or this delicious Vegan Burrito Bowl! And best of all, it’s made in just 15 minutes!
I love cooking with couscous, it’s versatile and easy to prepare! So what is couscous?
Couscous is a pasta made of tiny steamed balls of semolina wheat flour. The couscous found in supermarkets today is pre-steamed and dried. This makes it quick and easy to cook at home.
Because of the quick cook time, it’s great for making easy side dishes or adding to main dishes. It’s mild in flavor and will take on whatever spices or ingredients you add to it.
Couscous, as seen in this recipe, is North African and different from Israeli Couscous, also known as pearl couscous. They are both made from wheat, yet Israeli couscous is much larger in size and therefore takes longer to cook. It’s great in salads, like this delicious Israeli Couscous Avocado Salad.
The couscous used in this recipe is from Africa, but today I’m putting a Mexican spin on it! Roasted tomatillos and grilled corn add a smokey flavor to the dish, while jalapenos add a little spice! If you’re not vegan, feel free to also crumble a little queso fresco on top!
Want the most tender, flavorful fajita meat ever? Make Instant Pot Fajitas! The Instant Pot is perfect for fajitas because you can sauté the veggies right in the same pot that you pressure cook the steak.
After testing this recipe several times, I found that I prefer to remove the veggies from the Instant Pot before pressure cooking the steak. This results in crisp veggies and deliciously tender meat. You still only need one pot for the recipe and it’s made in just 29 minutes. And yes, that includes the pressuring up and down of the electric pressure cooker!
There are several ways to serve the fajitas. They can be served the traditional way in flour tortillas with your choice of toppings. They can also be served in corn tortillas or over rice for a gluten free meal.
Want to make these Instant Pot fajitas low carb? Serve them over Cilantro Lime Cauliflower Rice, topped with sliced avocado. This keto fajita bowl is so delicious and perfect for meal-prep! Without tortillas, these steak fajitas are 8 carbs per serving.
Delicious, easy to make and able to be served in a variety of ways, these Instant Pot Fajitas are a winning recipe!
It’s easy to make a delicious, healthy, vegan & gluten free Mexican Quinoa Salad for a side dish or entree! This salad is filled with black beans, tomatoes and bell peppers. It contains 14 grams of plant based protein per serving. And it’s made in just 29 minutes!
Quinoa is the perfect healthy grain to create a nutritious side dish or salad. This Mexican Quinoa salad is not only super healthy, it’s also perfect for those with food sensitivities. It’s gluten free, egg free, dairy free and peanut free.
It’s also great for those on a vegan or vegetarian diet that are looking to pump up their protein. This salad is packed with protein, 56 grams to be exact! The salad serves four, which gives you 14 grams of plant-based protein per serving.
In addition to its health benefits, it’s super easy to make, packed with flavor and totally gorgeous! You’ll definitely impress your friends if you take this Mexican Quinoa Salad to a party or BBQ.
This salad can be served warm or cold, which makes it perfect to take to a party or on a picnic! Seriously, when was the last time you went on a picnic? You should probably whip up this salad and go have a picnic in the park tonight!
I also love meal-prepping this salad on Sunday or Monday and eating it for lunch throughout the week. A little fresh lime juice squeezed on top really brightens up the leftover salad!
Thin slices of zucchini replace tortillas in this easy recipe for Low Carb Enchiladas. Topped with pepper jack cheese, filled with taco seasoned ground beef & smothered in a delicious red sauce, you won’t even miss the tortillas in this scrumptious recipe! It’s perfect for those on a gluten free or keto diet.
Instead of corn tortillas, traditionally used to make enchiladas, I used thinly sliced zucchini. I layered the zucchini with taco seasoned ground beef, red enchilada sauce and pepper jack cheese. All of the enchilada flavor is there and it’s SO DELICIOUS, but only 17 carbs per serving! This is half of the carbs in traditional enchiladas.
This recipe is not just for those on a low carb diet. It’s also great for those that are gluten free or simply wanting to eat a little healthier. Zucchini is lower in carbs and calories than tortillas. It also provides a significant amount of vitamins C and B6!
It’s so easy to layer up this low carb enchilada recipe and have it on the table in less than 45 minutes!
Deliciously cheesy Cauliflower Nachos are healthy, gluten free, vegetarian & easy to make! At only 9 carbs per serving, they’re perfect for those on the keto diet!
Today’s post is sponsored by my friends at Cabot!
I’m always down to make healthier versions of my favorite foods, as long as they’re still delicious and maintain resemblance of the original dish. For example, I’m down to use cauliflower or mini peppers instead of tortilla chips as the base of nachos, but they still have to be seriously cheesy, or it’s just not a nacho!
Last fall, I created Mini Pepper Nachos for those that wanted a low carb option to eat for dinner or snack on during game day. Now, I’m excited to introduce cauliflower nachos on the blog! If you love roasted cauliflower, you’re going to love these nachos!
Cauliflower is tossed in olive oil and taco seasoning then roasted in the oven for 15 minutes. After the cauliflower is roasted, it’s topped with red onions and jalapenos, then loaded up with shredded Cabot Pepper Jack Cheese. The nachos are then placed back in the oven until the cheese gets nice and melty!
After the nachos come out of the oven, you can toss any and all of your favorite toppings on top! Avocado, yes please! Fresh Pico De Gallo, sign me up! Creamy Chipotle Sauce, I’m in!
The cauliflower is seriously filling, so you can easily eat these nachos as a meal. They’re also great for a crowd! Serve them as a low carb party snack or appetizer at your next BBQ or fiesta! Add a Watermelon Jalapeno Margarita and really get the party started!
Taco seasoned ground beef, black beans and cherry tomatoes are tossed with ziti pasta & creamy avocado sauce in this easy, cheesy Taco Pasta Bake! It’s made in just 35 minutes for a quick and easy dinner recipe!
If you’ve ever thought, ” I really love pasta and I really love tacos. I just can’t decide which one I love more!” Well, you don’t have to choose between the two anymore!
That’s right, I took the delicious flavors of tacos and incorporated them into this pasta bake recipe. It’s not only totally scrumptious, it’s totally easy too and perfect for weeknight meals!
The Creamy Avocado Sauce makes this pasta recipe unique and adds so much flavor to the dish! I’ve been using this avocado sauce in recipes for years. It first appeared on the blog in this recipe for Mexican Stuffed Shells.
These recipes are very similar, but in this Taco Pasta recipe I decided to simplify things. Instead of stuffing the ingredients into individual pasta shells, I simply tossed all of the ingredients together.
The combination of flavors in this Baked Taco Recipe are fantastic! From the light and creamy avocado sauce, to the taco seasoned ground beef. I could eat this dish for every meal for a week.. and I have!
I promise, you want to make this recipe for dinner tonight!
Healthy, easy and delicious, this Vegan Burrito Bowl recipe is perfect for meal prep or a quick weeknight dinner! A base of cauliflower rice is topped with black beans & tons of veggies for a tasty gluten free meal!
Today’s post is sponsored by my friends at USA Pulses & Pulse Canada!
Today’s Chipotle style burrito bowls are another one to add to your must-make bowl list! Each bowl is filled with healthy, planted-based protein, potassium and vitamins.
This Vegan Burrito Bowl is made, start to finish, in just 15 minutes, making these bowls perfect for an easy dinner. They can also be eaten warm or cold, making them perfect for meal prepping and eating for lunch!
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!
Homemade fajita seasoning is easy to make with this simple 8 ingredient gluten free and whole 30 recipe. It’s perfect for steak, vegetables, shrimp or chicken fajitas!
I love making my own seasonings at home! It has so many benefits vs. buying store bought pre-made seasonings.
It’s cheaper! Check out the bulk spice section at your local grocery store for spices at a fraction of the cost. The commercial size spices at Costco, Smart and Final or on Amazon are also great for making your own seasoning blends. You can then make spice blends for an entire year at a fraction of the cost!
You know exactly what’s in it. No hidden ingredients. No secret products that I can’t pronounce containing gluten or sugar!
Making a big batch of your own seasoning blends at home means you always have them on hand.
When I met Kurt, he lived on a cereal and fajitas diet most of the time. Needless to say, his diet has gotten quite the upgrade over the last 4 years! Even though I’ve incorporated a lot of new recipes into his weekly diet, he still loves his fajitas.
We make chicken fajitas, steak fajitas and veggie fajitas regularly for dinner. With this homemade Fajita seasoning, it’s easy to make any night fajita night!
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.
Now I’m busting out my Instant Pot to make Pressure Cooker Chicken Tacos!
These tacos are seriously easy to make and you can serve them a variety of different ways. Keep it traditional and serve them in corn or flour tortillas or crispy taco shells. Serve the chicken over rice for taco bowls or lettuce for taco salads. For a whole30 and low carb option, serve the chicken in lettuce wraps with sliced avocado.
No matter how you serve them, you’re going to love the simplicity and deliciousness of these pressure cooker chicken tacos!
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!
Make your own taco seasoning at home to use on chicken or ground beef tacos, in taco soup or taco spaghetti! It’s easy to triple the recipe and store it in a mason jar in the pantry until ready to use. This recipe is mild, gluten free, preservative free and Whole 30 compliant!
The best thing about all of these recipes in the sausage ball lineup is that they can be made ahead of time, that way, when it’s game time, you’re on the couch with a plate of sausage balls, instead of in the kitchen!
This incredibly flavorful recipe for salmon fajitas is made on one sheet pan in just 29 minutes for a quick and easy recipe! Serve the fajitas on tortillas or in a rice bowl for a delicious meal!
Fajitas are a staple around our house. They are one of the few meals that Kurt actually makes himself, but for this fajita recipe, I took charge and switched things up a bit!
Inspired by these popular 10 Minute Veggie Fajita Rice Bowls, I turned these sheet pan salmon fajitas into a bowl for myself, but also served them in a more traditional style in flour tortillas for Kurt. Both versions are totally delicious, so serve as you’d like! You could even ditch the rice and tortillas to make this recipe Whole 30 approved!
Looking for an easy, flavorful meal idea? Check out this scrumptious Mango Salsa Chicken, grilled in a chipotle honey glaze and topped with fresh, homemade mango salsa!
Mmm mangos, the delicious tropical fruit that goes great in margaritas, salads and salsas, and is perfect for topping grilled meats in the summer!
When it comes to mango salsa, I love to eat it any way I can! Dipped up with chips, on top of baked salmon or with a spoon straight to my mouth 😉 Mango salsa is made up of a simple combination of mango, tomato, onion, jalapeno, cilantro and lime juice. All of these fresh ingredients combine to make a salsa worthy of eating straight from the spoon!
THE BEST Carne Asada Tacos are easy to make at home with a simple & flavorful chipotle lime marinade, skirt steak and corn tortillas! This authentic Mexican recipe is simple enough to grill up during the week, but also perfect for parties and BBQ’s.
When I’m looking for an easy weeknight meal to toss in the slow cooker, I turn to my Slow Cooker Beef Barbacoa recipe. It’s so flavorful and easy to make!
I live in San Diego, just about 20 minutes from the Mexico border. People here take carne asada tacos very seriously. The key to a great carne asada taco is an incredibly flavorful marinade, delicious beef and simple, fresh toppings.
When grabbing a Carne Asada street taco in Mexico, you’re most likely going to need 3 or 4 tacos. The idea is that the tacos are small and easy to eat while standing on the side of the street. Our favorite tacos in Tijuana come from a cart on the side of the road. They make each one fresh to order and serve them with two toppings, fresh cilantro and onion.
I’ve taken this simple taco concept and brought it to this recipe. The flavorful chipotle lime carne asada marinade is the key to this easy recipe. Your biggest challenge will be getting the sliced meat from the cutting board into a tortilla before eating it all!
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.
A couple of weeks ago our awesome neighbors invited us over for the first neighborhood BBQ of spring and made these delicious grilled stuffed peppers with a Jalapeno Artichoke Dip from Costco.
I was inspired and came home to make my own Jalapeno Artichoke Dip Stuffed Peppers with an easy, homemade dip recipe! I then proceeded to make these peppers three different times in two weeks, in Oklahoma, on Cinco De Mayo and to make and share on the blog.
They’re such an easy summer party appetizer to prep ahead of time and toss on the grill when guests begin to arrive!
Instant pot pulled pork tacos are easy to make in under an hour with lean pork tenderloin, a delicious combination of spices and a sriracha honey tomato sauce!
One of my favorite things to do in the Instant Pot, is to take my most popular slow cooker recipes and make them into quick and easy Instant Pot recipes!
Since tacos are always a good idea, I took my Slow Cooker Sriracha Honey Pulled Pork Tacos and made them in the Instant Pot. The entire recipe takes under 45 minutes to make, with only about 10 minutes of active cooking time.
This delicious Whole30 recipe combines roasted spaghetti squash and green chili avocado sauce with cilantro lime shrimp for a healthy, gluten free and dairy free meal!
I love this recipe because it’s a combination of two of my favorite recipes, Chili Cilantro Lime Shrimp and Green Chili Avocado Sauce, combined with my favorite squash, spaghetti! I altered the two recipes slightly to make them Whole30 compliant and the result was delicious!
Mexican Street Corn is taken off the cob and tossed into this incredible mac and cheese recipe, which can be served as a side dish or vegetarian entree.
OMG y’all! This creamy, dreamy mac and cheese recipe is EVERYTHING!
As the biggest Mexican Street Corn fan ever, I’m determined to add it to as many recipes as possible. I began this recipe journey last fall when I made Mexican Street Corn Enchiladas and they turned out to be the BEST ENCHILADAS EVER! I then had the idea to make Mexican Street Corn Mac & Cheese. Because what could be better than creamy, spicy Mexican street corn paired with cheesy, velvety mac and cheese?! Nothing, I tell you, absolutely nothing!
Fajita veggies, chili beans and fire roasted tomatoes create the most delicious vegetarian chili recipe, made in under 30 minutes!
This is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes.
To make a great tasting chili, you need to start with the best chili beans and tomatoes, that’s why I partnered up with my friends at BUSH’S and Hunt’s to create this scrumptious vegetarian chili recipe! BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes are the perfect addition to the fajita veggies in this chili recipe, that’s both gluten free and vegetarian!
Ground turkey and three kinds of beans are added to one pot to make this protein packed, easy and healthy turkey taco soup recipe, made in only 29 minutes!
Todays post is sponsored by my friends at USA Pulses & Pulse Canada!
I don’t know about y’all, but this time of year, I’m always looking for healthy weeknight meals to throw in amongst the weekend holiday parties filled with cheese plates, cookies and cocktails!
Since this is also the busiest time of the year, I’m also looking for meals that are quick and easy! This One Pot Turkey Taco Soup happens to fit the bill for both a healthy meal, that’s also quick and easy!
Slow Cooker Pulled Pork Tenderloin Chipotle Honey Tacos are a delicious and easy meal, perfect for weeknight dinners, game day or Taco Tuesday!
I first shared this recipe on the blog 4 years ago and it’s been one of the most popular recipes ever since. I decided it deserved some fancy new pictures and a video!
In addition to being totally Instagram-worthy, these tacos are so delicious! They’ve got smokey, sweet and spicy flavors going on in the chipotle honey pulled pork. They’re topped with creamy avocado and salty cotija cheese for the most perfect taco ever!
If you love Chipotle burritos, then you’re really going to love these grilled burritos, filled with fajita grilled chicken, veggies & cilantro lime rice!
I have a confession to make, I’m a bit obsessed with grilled burritos!
It’s a burrito, so that already has my attention, then you toss it on the grill to create a deliciously crispy tortilla wrapped around all of the burrito goodness, and bam, you’ve got an awesome grilled burrito!
Watermelon salsa is refreshing, flavorful and will be the hit of the summer! Serve it with tortilla chips for a vegan and gluten free snack or serve it over chicken, fish or tacos for a delicious meal!
I first made this watermelon salsa in the summer of 2015 to serve on top of chorizo tostadas, but after making it too many times to count this summer as a party and picnic snack, I had to give the recipe it’s own post on the blog!
I made this recipe three times 4th of July weekend and by the third time, I learned my lesson and doubled the recipe!
Blackened mahi mahi is pan seared & served in warm corn tortillas topped with crisp, fresh cilantro jalapeno coleslaw in this recipe for Mahi Mahi Fish Tacos!
Thanks to my friends at Litehouse for sponsoring today’s post!
I have a confession to make, I’m a recently converted coleslaw fan!
That’s right, I used to pass on the coleslaw at summer BBQ’s, that is until I started using Litehouse Coleslaw dressing. It’s sweet, tangy, creamy and so flavorful, helping to create the perfect coleslaw every time!
You’re going to love these fajita meatball sliders on Hawaiian rolls with pepper jack cheese & creamy guacamole! They’re easy to make in under an hour!
Today’s post is sponsored by King’s Hawaiian!
I’m here to let you in on a little secret, King’s Hawaiian makes Jalapeno Rolls that are now sold in grocery stores nationwide!
That’s right, those deliciously sweet little rolls that we’ve all come to know and love are now available with a little kick, and let me know tell you, the combination of sweet and spicy makes me SO happy!
This grill is packed with awesome features that make grilling so easy, including even distribution of heat, technology that prevents flare-ups and a one-touch surefire electronic ignition. With these features, I feel totally comfortable loading up the grill with several recipes knowing that they’ll each cook perfectly even, and my food will come out extra juicy!
To give you some ideas for how to use this awesome Char-Broil Grill at home, I’ve created my Top 3 Grilling Menu Ideas, starting with the Southern Style BBQ, filled with everything from lemonade (yup, grilled lemonade is a thing!) to bbq chicken, skewers, sides and dessert!
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”!
This deconstructed recipe for Beef Enchiladas with creamy Sriracha sauce is made in one skillet in only 29 minutes, perfect for busy weeknight dinners!
Today on the blog I’m combining two of my favorite things, beef enchiladas and one pot meals!
This deconstructed version of an enchilada might not look as pretty as it’s perfectly rolled up counterpart, but the entire dish is made in only one skillet and in 29 minutes. You just can’t beat that!
This 5 minute Salmon Taco Rice Bowl recipe is a delicious, wholesome and easy lunch idea!
Today’s post is sponsored by Minute Rice & Chicken of the Sea.
While it’s true that I have only ever worked a “9-5” corporate job for three months of my life, I did spend a lot of time in college, like 7 years.
During my time in college, I spent long days on campus and got so sick of eating at the same sandwich shop every day. Bringing my lunch meant, basically the same thing, bringing a sandwich or salad, every day!
I was always on the look out for something new, delicious and nutritious that I could bring to school with me, and make in just a couple of minutes, only using a microwave.
Now, I may not be in school anymore, but there are still those days where I need a go-to 5 minute lunch option when I’m too busy to cook anything and that’s where my friends at Minute® Ready to Serve Rice and Chicken of the Sea come in!
Both Minute Ready To Serve Rice cups and Chicken of the Sea Salmon pouches are wholesome, delicious ways to spice up your lunch routine!
In this recipe, a pork shoulder is slow cooked in herbs & spices, then shredded & pan fried to give it that delicious, crispy carnitas texture!
Is there really anything better than Fridays in the summer? How about Fridays in the summer that also include Carnitas Tostadas?! Yes, those Fridays are the best Fridays & that Friday is today!
Could I mention the word Friday anymore? Friday Friday Friday! Yes, I’m super excited that it’s Friday and I’m super excited for beach picnics this weekend and catching up with friends and enjoying the super lovely summer we’re having in San Diego, all with a side of Carnitas Tostadas!
Pepper jack & cream cheese are combined with fresh jalapeños, avocado & cilantro in this Slow Cooker Green Chili Queso Dip recipe, perfect as a side or snack!
If you thought about putting your Crock Pot away for the summer, think again! Summer is the perfect time to use a slow cooker because it eliminates the need to turn on the oven and heat up your entire house.
Today, I’m sharing a delicious new recipe twist on queso dip, with no velvetta or rotel required!
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 Slow Cooker Mexican Egg Casserole recipe is easy to toss together, vegetarian & gluten free, it’s great for weekday breakfasts or weekend brunch!
Happy 2016 everyone!! I’m so excited for the new year, new adventures, and of course, to introduce you all to delicious new recipes!
In 2015 the 10 most popular new recipes on the blog consisted of two gluten free Chinese favorites, three slow cooker recipes, two salads, Greek tacos, and two vegetarian recipes!
I counted down the Top 10 on Instagram, so you can check out all of the new recipes that made the cut there!
In 2016, I’d love to hear what new recipes YOU would like to see on WhitneyBond.com! More slow cooker, gluten free or vegetarian recipes? One pot meals, recipes with 5 ingredients or less, quick and easy recipes? You tell me! Comment below and let me know what new recipes you’re looking for in the new year!
To start the ball rolling, I’m sharing a new version of one of the most popular recipes of 2015 on WhitneyBond.com, Greek Eggs Crockpot Breakfast Casserole. This time, I put a Mexican spin on the recipe, while still keeping it simple, gluten free and vegetarian.
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!
Sweet & spicy green chili chicken is added to these rolled tacos with two different kinds of cheeses & baked up for a crispy treat, perfect for game day!
Football season is officially here!!!
My beloved Oklahoma Sooners took the field for their first game of the season on Saturday and put up an impressive 48 points against Louisiana Tech. In less than a week my San Diego Chargers will take the field against Arizona for their first regular season game.
This chicken enchilada recipe combines creamy avocado sriracha sauce with shredded chicken and pepper jack cheese for a spicy, delicious meal!
A few of my recipes are completely unplanned and come out of sheer necessity to use up items in my refrigerator. These are sometimes my very best recipes. This is one of those recipes.
I had a container full of cooked, shredded chicken leftover from making a Buffalo Chicken Frittata (recipe is in my cookbook!) for brunch last weekend. I knew I needed to use it up before heading out of town this weekend so I started to brainstorm.