Avacodo & Feta Taco. Its quick – Its Gluten-Free – Its Delicious and its Easy!


Its summer time and no one wants to spend a lot of time in the kitchen when there’s sunshine to enjoy!

IMG_20140716_150654 IMG_20140716_150703 TacoThis is an old favorite of mine.  Simply easy and delicious – best of all takes about 5 min to make and very little mess to clean up. This is a vegetarian taco-like sandwich using an unconventional filling.

Makes 1 sandwich.

  • 1 Corn Tortilla
  • 1/2 avacado
  • 1-2 TB red onion
  • 1 oz feta cheese
  • salt & pepper
  • cilantro (optional)

Heat a non stick pan over high heat.  Place corn tortilla (you can usually find them in the refrigerated area at your supermarket), in the hot pan.

Meanwhile chop the avocado & onion.  Flip the tortilla over in the pan (it will be crispy on the side that was fave down and a little browned).  Crumble the feta on the tortilla, add onion and avocado.  Sprinkle with  salt and pepper and cilantro if using.  (You can also add tomatoes or some cooked fish like mahi mahi ).   Heat for a couple min until you can peak at the bottom of the tortilla and see that it is browned.  enJOY.

Like this recipe? Let me know! Like me on Facebook, and follow me on Twitter!

 

 

 

 

 

Maggie Monday: Baked Potato Casserole


joyskitchen:

yum yum yum

Originally posted on Rantings of an Amateur Chef:

Potato….cheese…bacon….’buff said. Here’s Maggie….

This is another recipe that showed up in my Facebook newsfeed at just the right time. We had a picnic to attend, and I needed a new recipe to try. This one looked great so I hit PRINT!

I doubled the amount of sour cream called for in the original recipe. I knew I wanted my dish to be a bit more creamy and decadent, so what the heck. I may or may not have used more than two cups of shredded cheese. (OK- closer the 3 cups…)

Another change I made was to double the bacon, and cook half of the chopped onion with the bacon. I chose to top the casserole with the bacon and onion mixture so it stayed crisp. The recipe said to mix the crisp bacon into the potato mixture, but I knew that would make it soft and soggy. No…

View original 283 more words

Maté Con Sentido


Originally posted on :

I remember the first time I tried maté while living abroad in Buenos Aires with a host family. The Guzmans introduced me to a number of traditions, and I showed them cheese grits and hot sauce. Cultural exchange just goes better with pepper sauce.

My two daily meals with the family were distinct: breakfast would be toasted pan con miel with long conversations about everything my host father, Alejandro, saw wrong with Argentinian politics. We’d often get engrossed in our chats, and I’d have to make the 25-minute walk to class in 15 minutes. Dinners were pizzas or gnocchi, with three kids and a mom trying to keep everyone in check (my 12-year-old sister loved to spar with my 13-year-old brother about boys at school; I loved to debate Brüno Mars’ musical legitimacy with her). It was a microcosm of chaos. That’s one human characteristic that doesn’t stop at borders.

View original 468 more words

mexican grilled corn


Originally posted on cooking from the heart:

mexican grilled corn

my own recipe

image

2 tbsp low-fat mayonnaise
2 tbsp nonfat plain yogurt
1/2 tsp chili powder
4 ears corn, husked
4 tbsp Parmesan cheese
1 lime (juiced)
2 tbsp chopped clinatro
3 tbsp olive oil
salt and pepper

preheat grill to medium-high.  combine mayonnaise, yogurt, lime juice and chili powder in a small bowl and let chill.  rub each ear with olive oil and a healthy portion of salt and pepper.  grill corn, turning occasionally, until charred and tender, about 12 minutes. rub each ear with the sauce and sprinkle sprinkle parmesan over so it will stick.  sprinkle chopped clinatro on top before serving.

54

View original

May 26 is National Blueberry Cheesecake Day


Originally posted on Foodimentary - National Food Holidays:

recipe-image-legacy-id--4546_12
Picture Source: bbcgoodfood.com

Juicy blueberries and creamy cheesecake,

try this perfect combination in a blueberry cheesecake.

Celebrate the National Blueberry Cheesecake day on May 26th!

Did you know…

  1. Cheesecake is a dessert formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with a puree or compote of fruit.
  2. Savory cheesecakes also exist, served sometimes as hors d’oeuvre or with accompanying salads. Despite their name, cheesecakes are technically tarts; the word ‘cake’ was formerly applied to a much broader category of foods than it is today.
  3. Cato the Elder’s De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta. Of the two placenta is most like modern cheesecakes having a crust that is separately prepared and baked.
  4. Cheesecakes can be broadly categorised into two basic types –…

View original 170 more words

May 14 is National Buttermilk Biscuit Day


Originally posted on Foodimentary - National Food Holidays:

buttermilk-biscuits

Tender, flaky and light as feather,

an amazing buttermilk biscuit is perfect for anytime of a day.

Celebrate! it’s National Buttermilk Biscuit day

Did you know…

  1. In the United Kingdom, the word “biscuit” is used to refer to what we in the United States would call a “cookie”.
  2. White flour, commonly used to bake biscuits, is almost instantly metabolized into sugar.  Biscuits will quickly spike your blood-sugar level.
  3. Mustard is a common condiment to use on biscuits in the south, especially to accompany ham.
  4. Most biscuit recipes call for a healthy dose of butter in the baking process.  Despite this, many people butter their biscuits after they are served as well.
  5. The main difference between biscuits and rolls is the leavening agent.  Biscuits use baking soda.  Rolls use yeast.

dvdr1

Today’s Food History

  • 1686 Gabriel Fahrenheit was born. Fahrenheit was a German physicist who invented the Fahrenheit temperature scale thermometer. It…

View original 136 more words

Outta the mouths (for the mouths) of babes!


recipeI found this recipe written by my 8 year old daughter sitting on the dining table this morning. Looks like she’s  on the way to a full fledged foodie like her Mom!

In case you can’t read it – here are her recipes (2 of them – she’s written more and came up with a delish veggie salad as well but that’s for another post)  – could be influenced by a recipe book – or more likely the Food Network, that kid loves any cooking show! Especially Chopped and Top Chef!

 

Crazy Cucumbers

  • thinly sliced cucumber
  • thinly sliced carrot
  • raisins
  • cream cheese
  • chives

Spread cream cheese on cucumber.  Add carrots and raisins.  Roll it all up and tie it with a chive.

Inside Out Sandwiches

Mini Me Foodie

Mini Me Foodie

  • breadstick
  • mustard
  • thinly sliced cucumber
  • thinly sliced red pepper
  • turkey slices

Spread mustard on turkey slice.  Add rest of ingredients, ending with the breadstick.  Roll it up. EnJoy

 

Like this recipe?  Let me know! Like this post and leave a comment!

 

Follow me on Twitter (joyskitchen) and Facebook (Joy In Your Kitchen).

 

May 1 is National Chocolate Parfait Day


joyskitchen:

What a yummy recipe! so yummy in fact that I had to reblog it to my own readership! EnJOY!

Originally posted on Foodimentary - National Food Holidays:

Chocolate Parfait

Interesting Food Facts about Chocolate Parfait

  1. Chocolate parfait is a frozen dessert made from ice cream and chocolate..
  2. It is often served in a tall, clear glass and topping creation with whipped cream and fruit.
  3. Chocolate was consumed by the ancient Aztecs as a frothy beverage, somewhat like hot chocolate we drink today.
  4. Chocolate comes from a plant, called Theobroma cacao, which translates “Food of the Gods”.
  5. Parfait is a French word that means perfect.

Fun Fact:

The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. 

The oldest recipe with the name parfait comes from a French cookbook dated 1869. It was a frozen coffee-flavoured French ice dessert constructed in parfait-shaped (tall and thin) ice cream moulds.

French style parfait is served on decorated plates instead of tall, thin glassware.

dvdr1

Today’s Food History

View original 166 more words

3G Baked Penne – Grown Up Gourmet & Gluten Free


I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes  so I whipped this version of a baked penne – for grown ups.  I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.

If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min.  Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin).  Heat some Honey – Oat  Gluten Free Bread for dinner and use the roasted garlic instead of butter.  To shorten the prep time, use minced garlic.

Gourmet Baked Penne

Mix

4 cups cooked penne

with:

ricotta spinach basil oregano garlic mixed with penneBaked Gourmet Gluten Free Pennesingle serving 3G Baked Penne2 cups ricotta cheese

1 egg (slightly beaten)

3 dashes Franks Red Hot

1/2 cup steamed and drained spinach

1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)

salt to taste

1 tsp minced garlic (or roasted garlic – see above)

1/8 tsP black pepper

1/4 tsp oregano

1/4 tsp basil

1/8 c shredded mozzarella

2 TB parmesan cheese

Once blended pour into a greased casserole dish, top with

plus 1/8 – 1/4 c shredded mozzarella cheese

Cover and bake at 350 for 30 minutes.  Raise heat to 400 and uncover for last 7 min.

Serve & enJoy.  Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!

Never Buy a Packet again – Homemade Taco Seasoning


A favorite supper in this house is Taco’s. Unfortunately most of the packets you get in those kits are more like salt licks than seasoning in my book.  This is our favorite mix of seasonings adapted from the original that I found, the original recipe can be found here.  On a former post I listed our top ways to make Taco’s better for you – and those can be found here in my post titled Forget Hockey – Its Taco Night in Canada.   Think those fast food taco’s aren’t that bad?  Check out my post comparing popular fast foods to their homemade counterparts., titled “Fast Food – is it really that bad for you?”

Here’s our recipe – you can make it as needed or mix it together and store in an air tight container, use about 3 TB for 1 -1.25 LB ground beef.

Taco Seasoning

IMG_20140302_174409 Combine together:

  • 1 TB chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes (spicy – for mild reduce to 1/8 tsp)
  • 1/4 tsp dried oregano
  • 1/4 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1/4tsp – table salt
  • 1 tsp black pepper
  • 1/4 tsp cinnamon
  • 1 1/2 tsp potato starch (or corn starch)

IMG_20140302_174920Brown extra lean ground beef with diced onion, drain any fat.  Add 3 TB of Taco Seasoning.  Add 1 cup -1 1/4 cup water, bring to boil, reduce heat and let simmer for 5-10 min, until it thickens slightly.

Serve on corn tortillas, nachos or on a bed of lettuce and top with you favorite toppings!  I suggest adding Jalapeno Joy Hot Pepper Sauce .

EnJOY! As always leave me a comment and like this post if you want more of these!  Follow me on Twitter & Facebook too!