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Texas Stacked Enchiladas with Corn and Black Beans

By Sally Vargas In my early days of cooking, I had a friend from California who introduced me to what she called Texas Enchiladas. Instead of the usual filled and rolled enchiladas, the tortillas were fried, dipped in sauce, sandwiched with filling and then stacked in layers.
I have not been able to discover the exact origin of this version of enchiladas, but I think they are popular in Northern Mexico, west Texas and in New Mexico.
The bottom line: delicioso!
Continue reading “Texas Stacked Enchiladas with Corn and Black Beans” »
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Source:: Simply Recipes

      

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Pinterest Best Practices for 2018

By Irvin Here is an easy-to-understand list of best practices for Pinterest to help maximize your reach and your business in 2018. All information is direct from Pinterest themselves!

Pinterest is one of my all-time favorite platforms to share and save recipes (and other awesome ideas from around the web – have you seen my ceramic inspiration board?). But for bloggers and content creators it can be a moving target for best practices and what to do. What used to work doesn’t and what didn’t work all of sudden is what we all should be doing for optimal exposure. After visiting with Pinterest …read more

Source:: Eat The Love

      

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Spicy Bean Lunch Wrap (copycat vegan recipe)

By Jacqueline Meldrum Spicy bean wraps, mmmmmmm! Don’t they look good? Believe me, you’re going to love these.I do like a wrap as a change from sandwiches. From falafel wraps to veggie sausage wraps. This wrap is a copycat recipe or fakeaway (homemade copy of takeaway food) as they are sometimes called. It’s my version of a Tesco wrap that I’m rather addicted to.You may know I’ve shared vegan recipes for the last few years, but my son and I are still vegetarian. My husband is vegan, so we mostly eat vegan. It’s just easier isn’t it and so delicious.Copycat Lunchtime WrapThis is …read more

Source:: Tinned Tomatoes

      

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Strawberry Daiquiri {Frozen Daiquiri}

By Bintu This is the simplest and easiest ever Strawberry Daiquiri Cocktail, where a few simple ingredients are whipped up into a refreshing fruity cocktail that is perfect for the summer, BBQs and garden parties, pool parties and girls nights in.
Also, this drink can be whipped up into a super colourful, child-friendly drink instead without any alcohol – for play dates, summer picnics and more. I give you tips on how to do this below.
Continue reading Strawberry Daiquiri {Frozen Daiquiri} at Recipes From A Pantry. …read more

Source:: Recipes From A Pantry

      

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Meal Plan for May Week 1

By Megan Gordon This month, Megan Gordon is back with us sharing her weekly meal plans! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!
May, I thought you’d never come! While I’m not naive enough to think that we’ll magically start seeing warmer temperatures in Seattle anytime soon, it’s nice to see the flowers in bloom and the longer days always inspire slightly more leisurely cooking in the evenings.
Continue reading “Meal Plan for May Week 1” »
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Source:: Simply Recipes

      

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Scottish Oatcakes – The Pancake, Not the Paperweight

By foodwishes@yahoo.com (Chef John) If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most common version of this recipe. To be honest, I’m not a huge fan of those, since they tend to be very heavy, and filling, and not really something I want to feature as the centerpiece for a fancy brunch menu. However, there is another pancake-like version, and this is my twist on that. I should’ve probably come up with my own, more appropriate name, but I really love saying “Scottish Oatcakes,” and it just sounds like …read more

Source:: Food Wishes

      

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Carrot Top Pesto

By Elise Bauer While carrots are available all year round, the best season for carrots is in the spring, and in the spring you can often find carrots with their feathery green tops still attached.
(Cue Bugs Bunny chomping on a carrot, “what’s up doc?”)
If you happen to buy carrots with carrot tops, I urge you to think twice before throwing the carrot tops away! You’ve paid for them, and if they are still fresh and green, you may as well use them, right? Continue reading “Carrot Top Pesto” »
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Source:: Simply Recipes

      

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Coconut Rhubarb Amaranth Porridge

By Erin Alderson I have mentioned before that when I first started using amaranth, it wasn’t love at first bite. Amaranth was definitely a grain I was slow to add to my cooking. However, this porridge was one of the first recipes that I really learned to love this pseudo-grain. One of the major flavor discoveries along the way: toast the amaranth before you cook it. The flavor profile completely changes and I found I much preferred the flavor of toasted amaranth over the raw flavor.
and see the recipe.
The post Coconut Rhubarb Amaranth Porridge appeared first on …read more

Source:: Naturally Ella

      

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3 Ways to Make Avocado Toast with California Ripe Olives

By Simply Recipes Partners This recipe is brought to you in partnership with The California Olive Committee.
Slices of creamy, ripe avocado atop hearty, toasted bread is a beautiful thing. But why stop there?
The three versions we’re sharing here make a meal out of toast – one recipe with a fried egg and green olives, another with tomatoes and an olive relish, and a third with pan-seared corn, olives, and queso fresco.
Continue reading “3 Ways to Make Avocado Toast with California Ripe Olives” »
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Source:: Simply Recipes

      

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S’mores French Toast

By Riz Is this S’mores French Toast recipe exactly what you think it is? Well, if you think it’s a decadent French toast recipe with chocolate, crushed graham crackers, topped with some perfectly gooey torched marshmallows…well, then you’d be exactly right. You must’ve read my mind. And since you’re already reading my mind, you might as well read on!

I have a little bit of an obsession with s’mores. I love them. And that’s strange given that I grew up in Europe and the Middle East and had only experienced s’mores (let alone something like S’mores French Toast) a handful of times …read more

Source:: Chocolates & Chai

      

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The 2018 World’s Fare Food Festival at Citi Field: Taste the World

By Liza de Guia “When it comes to passion, diversity and creativity in food, there is nothing like New York City,” – Liza deGuia, food. curated.
My favorite thing about New York City has always been the food. I like to venture out to the far corners of our boroughs to hunt down exciting new flavors and discover unique cuisines. Ultimately, those adventures have taught me that on foot, the food experience is always best. You see more that way: randomly popping your head into small ethnic food markets, mom & pop bodegas and intriguing looking restaurants you hadn’t planned on …read more

Source:: Food Curated

      

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Roasted Potatoes and Asparagus with Lemon-Mustard Dressing

By Sally Vargas Spring is here! Spring is here! Sometimes I feel like Chicken Little. That’s how excited I get about spring and spring food.
And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o’clock.
Continue reading “Roasted Potatoes and Asparagus with Lemon-Mustard Dressing” »
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Source:: Simply Recipes

      

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12 Savory & Sweet Recipes Featuring Delicious, Nutritious Pecans

By Simply Recipes Partners Everyone knows pecan pie, right? No Thanksgiving dessert table would be complete without it!
But this sweet nut is so delicious and versatile — and nutritious! — that it deserves to be in the spotlight more than just once a year.
Continue reading “12 Savory & Sweet Recipes Featuring Delicious, Nutritious Pecans” »
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Source:: Simply Recipes

      

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Pineapple Fried Rice {Vegan, Gluten Free}

By Bintu If you love eating out or takeaways (who doesn’t right), then you would love this restaurant style Pineapple Fried Rice. Especially as it uses up your leftover rice and veggies, is very easy to make and is ready in just 15 mins.
You really can’t beat a recipe that requires just throwing some veggies and rice in a pot along with sweet juice pineapple, frying it all up with lovely pantry staple flavours into a Fried Rice.
Continue reading Pineapple Fried Rice {Vegan, Gluten Free} at Recipes From A Pantry. …read more

Source:: Recipes From A Pantry

      

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Strawberry Semifreddo – Semi-Amazing

By foodwishes@yahoo.com (Chef John) I used to tell my students to never try making classic desserts “healthier,” since your guests will always compare it to the unhealthy, and undoubtedly far superior original version. And yet that’s exactly what I’ve done with this strawberry semifreddo, although, in fairness, that happened accidentally while I was trying to make the recipe easier. Traditionally, we’d make an egg custard for the base, as well as cook down our strawberry puree to concentrate the flavors; and while that does produce a fine, and much richer semifreddo, I wanted something simpler, that didn’t require any cooking. Besides saving time, and …read more

Source:: Food Wishes

      

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Pesto Asparagus Egg Skillet

By Erin Alderson Post sponsored by Pete and Gerry’s. See below for more details.
This time of year always feels a bit like waking up from a long nap. Coming out of winter, my family still has slow weekend mornings often filled with lots of coffee on the patio and a solid mid-morning brunch. Even though I have more time to make breakfast, I’m still in the mood for quick meals that can easily serve all three (or more!) So, when Pete and Gerry’s asked me to make a brunch that highlights eggs, I knew exactly what I was making. This pesto asparagus egg …read more

Source:: Naturally Ella

      

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Bakery Style Chocolate Chip Cookies

By Irvin This bakery style chocolate chip cookie recipe is thick, chewy and packed full of chocolate. It also has tips and tricks on how to make the best chocolate chip cookies look and taste like professional bakery cookies! (Jump directly to the recipe.)

I’ve written before about bakery style chocolate chip cookies but it’s an older recipe, one that really needs to be revisited. I’ve been making them ever since the article by David Leite in the New York Times came out and honestly, I’ve tweaked the recipe again and again trying to make them as great a possible. I’m still in …read more

Source:: Eat The Love