Ingrid once said, “if I had to eat only one food for the rest of my life, it would be avocado”. I agree. I think most of us have probably made this unnecessary decision of selecting the one food item you could eat for the rest of your existence… Guacamole makes everything better and the roasted corn adds a unique and delicious flavor!
Roasted Corn Guacamole
2 Ripe Avocados
handful of cilantro
2 green onions
1/2 bag of Trader Joe’s Roasted Corn
salt & pepper
Peel and mash two avocados. Dice tomatoes, green onions and cilantro. Blend avocado with tomatoes, onion, and cilantro. Mix in roasted corn and the juice of one lime. Add salt & pepper to taste.
Our favorite pizzeria just introduced their take on the bbq chicken pizza and, as expected, it’s delish! With a fresh batch of chickpeas on hand, we created our version of this pizza (sans chicken for Lucy). Naan is a staple in both our homes, so it was only natural to use this for the crust; however, if you prefer a crispier pizza, flatbread will do the trick. Topped with red onion, cilantro and fresh mozzarella our treat was simply divine!
Bbq Chickpea Pizza.
Preheat oven to 350. Evenly spread 2 tablespoons of your favorite bbq sauce onto flatbread or naan. Add chickpeas, chopped red onion and fresh mozzarella on the pizza. Bake for 15-20 minutes. Garnish with fresh chopped cilantro and enjoy!
We’re in the kitchen again! This time, we are making sweet potato and soyrizo flautas. Ingrid experimented with chicken mole (mo-lay) flautas in the past and I heard they were amazing (guess who’s the vegetarian). For this recipe, we combined sweet potato with soyrizo (can also be substituted with regular mexican chorizo) and decided to bake them. Flautas are normally deep-fried but we try to stay away from deep-frying when possible. Check out our results…they were delicious!
Sweet Potato & Soyrizo Flautas.
Preheat oven to 350. Peel and chop sweet potato into small cubes. Sauté over medium high heat until browned. Add one link of soyrizo and crumble. Add fresh, chopped cilantro to the pan. Remove filling from heat. Warm corn tortillas just enough to soften them (either in the microwave wrapped in a moist paper towel or on a griddle). Add one tablespoon of sweet potato filling onto tortilla and roll, sealing it with a toothpick. Place a cooling rack on top of baking sheet and spray with non-stick oil. Carefully line flautas on the cooling rack (seam side down) spray them with cooking oil. This will help “brown” the tortilla. Bake for 15 minutes or until crispy and serve warm.
We top our flautas with shredded cabbage and avocado for amazing flavor.
A few summers ago, our health concious mother made us this refreshing jicama salad and we’ve been creating it in our own kitchens ever since. The simplicity of it makes for a quick meal during these scorching summer days. This is also one of those salads that tastes even better the next day.
Peel and chop jicama and mango into bite size pieces. Roughly chop cilantro. Combine these ingredients in a medium bowl. Add lime juice and cayenne pepper (to taste). For best flavor, chill the salad overnight in the fridge.
*possibly add ginger, cucumber, mint…we’ll definitely have to experiment next time!