all things food
Make use of fresh spring and summer produce with this vibrant mango salsa! Sweet mango blends perfectly with spicy jalapeño, zesty onion, and lime juice for a spicy-sweet flavor. Just 8 ingredients, 20 minutes, and 1 bowl required. Let us show you how …
Make use of fresh spring and summer produce with this vibrant mango salsa! Sweet mango blends perfectly with spicy jalapeño, zesty onion, and lime juice for a spicy-sweet flavor. Just 8 ingredients, 20 minutes, and 1 bowl required. Let us show you how it’s done!
Origins of Salsa
Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates as far back as the 1500s, when it was used as a condiment to add flavor and spice.
All you need are 3 ingredients to make my favorite margarita recipe! Instructions included for how to make a single serving margarita or pitcher margaritas for a crowd. Raise your hand if you love a good margarita! ♡ This famously sweet, sour and salty drink will forever and always be my all-time favorite cocktail. But […]
All you need are 3 ingredients to make my favorite margarita recipe! Instructions included for how to make a single serving margarita or pitcher margaritas for a crowd.
Raise your hand if you love a good margarita! ♡
This famously sweet, sour and salty drink will forever and always be my all-time favorite cocktail. But while I adore just about any kind of margarita — frozen or on the rocks, tequila or mezcal, fruity or spicy or fizzy or creamy, you name it — a classic margarita cocktail in my book simply cannot be beat.
By contrast to many of the diluted, super-sweet, and sometimes fizzy huge mugs of margaritas that are often served in restaurants around the world nowadays, a traditional margarita is actually a strong, tart cocktail made with three simple ingredients — good-quality tequila, orange liqueur, and freshly-squeezed lime juice. This simple margarita mix is incredibly quick and easy to make, either for a single serving or a larger batch for a crowd. And it is downright delicious served on the rocks, with or without a salted rim.
I have become quite partial over the years to making margaritas with mezcal instead of tequila, which I highly recommend if you love a good smoky cocktail. And if you feel like spicing your drink up a bit, I’ve also included tips below for how to make a spicy salted rim or muddle a few chile peppers into your drink — so good!
Bottom line, if you love margaritas as much as I do, take a moment to read through my tips below and memorize this simple 3:2:1 ingredient ratio. Then let’s make a round of margaritas together. Cheers!
Chips and salsa are one of my all-time favorite appetizers and snacks. If I open a bag a chips and start dipping, you can count on that bag of chips being gone by the end of the hour. I have no self control when it comes to snacking on chips and salsa!…
Chips and salsa are one of my all-time favorite appetizers and snacks. If I open a bag a chips and start dipping, you can count on that bag of chips being gone by the end of the hour. I have no self control when it comes to snacking on chips and salsa! I want to…
The post Pico de Gallo appeared first on Two Peas & Their Pod.
When we need a quick and easy dinner, we often make Black Bean Enchiladas. The entire family loves this enchilada recipe, and they are easy to put together. You only need five ingredients…and then whatever toppings you want! The enchiladas are he…
When we need a quick and easy dinner, we often make Black Bean Enchiladas. The entire family loves this enchilada recipe, and they are easy to put together. You only need five ingredients…and then whatever toppings you want! The enchiladas are hearty, filling, and oh so cheesy! We like to use our homemade enchilada sauce;…
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I became engrossed with author Ernest Hemingway watching the documentary, Hemingway by filmmakers Ken Burns and Lynn Novick. Hemingway is one of those legends whose name we all know, but most of us don’t know all that much about him. The documentary takes an unflinching look at him, and his legacy, thanks to contemporary writers, literary scholars, and historians, who filled in much of the…
I became engrossed with author Ernest Hemingway watching the documentary, Hemingway by filmmakers Ken Burns and Lynn Novick. Hemingway is one of those legends whose name we all know, but most of us don’t know all that much about him. The documentary takes an unflinching look at him, and his legacy, thanks to contemporary writers, literary scholars, and historians, who filled in much of the biographical information that accompanied his history, which wasn’t always rosy.
Some books of his were big hits while others fell flat. Some consider The Old Man and the Sea a great novel while others described it in unflattering terms. He had a penchant for falling in love madly in love with women, which usually took a turn for the worse…which is being kind. (Although discussed and implied, the relationships sounded harrowing.) He swore at his mother in writings and later, he got an earful in turn from his son, who sent him a letter calling The Old Man and the Sea “sentimental slop.” He married multiple times, suffered debilitating war injuries, drank too much, had affairs, survived two plane crashes, and lived in Cuba, Paris, Key West, before finally settling at the end of his life in Ketchum, Idaho.
Continue Reading The Hemingway Daiquiri...
There’s a lot to love about kitchari, the cozy Ayurvedic porridge made with rice and lentils. It’s comforting, nourishing, infused with warming spices, and incredibly customizable. Our inspired take is Instant Pot friendly, making it a 1-pot and 30-min…
There’s a lot to love about kitchari, the cozy Ayurvedic porridge made with rice and lentils. It’s comforting, nourishing, infused with warming spices, and incredibly customizable. Our inspired take is Instant Pot friendly, making it a 1-pot and 30-minute dish! Let us show you how it’s done.
What is Kitchari?
Kitchari (also known as khichuri, khichri, or khichdi) is a dish with ancient roots in India.
Easy Kitchari (Instant Pot Friendly!) from Minimalist Baker →
In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!
We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crisp…
In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!
We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crispy method as our favorite. Think next-level crispy tofu with tons of flavor that pairs incredibly well with fresh lettuce cups and spring veggies. The best part?
Crispy Tofu Lettuce Wraps with Peanut Sauce from Minimalist Baker →
We have a new stir-fry for you, and it’s not just any stir-fry. It puts our DELICIOUS Tahini Stir-Fry Sauce to use and has SUPER flavorful tofu, tons of fresh veggies, and lots of rice noodles that soak up all the saucy goodness! It’s downright addicti…
We have a new stir-fry for you, and it’s not just any stir-fry. It puts our DELICIOUS Tahini Stir-Fry Sauce to use and has SUPER flavorful tofu, tons of fresh veggies, and lots of rice noodles that soak up all the saucy goodness! It’s downright addictive and you’ll be going back for seconds (and thirds).
Plus, it’s customizable depending on what veggies you have on hand and requires just 10 ingredients!
Tofu Noodle Stir-Fry with Spring Vegetables from Minimalist Baker →
This sauce came to be when dreaming up a new stir fry for spring. We love the addition of tahini for creaminess and a unique nutty flavor. It’s also a welcome departure from peanut butter.
This sauce is incredibly well balanced with a hint of fre…
This sauce came to be when dreaming up a new stir fry for spring. We love the addition of tahini for creaminess and a unique nutty flavor. It’s also a welcome departure from peanut butter.
This sauce is incredibly well balanced with a hint of fresh ginger, savory tamari, maple syrup, lime, and chili garlic sauce. It’s perfect for making ahead of time to have on hand for quick stir-fried grains, vegetables, and noodles!
These bright and zesty Tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing.
The post Tajín Shrimp Tacos appeared first on Budget Bytes.
As the weather starts to warm up I start craving light, fresh food, like these Tajín Shrimp Tacos. These tacos are so simple, with bright chili-lime flavored Tajín seasoned shrimp and a simple slaw made with homemade avocado dressing. They’re the perfect little bites to enjoy with the first warm rays of sun of the season! As always, I’ll list some substitutions and add-on ideas for you below!
Tajín seasoning is a Mexican spice blend containing chili, lime, and salt. This super simple blend packs huge flavor and is incredibly delicious when sprinkled onto fresh fruit, vegetables, meat, fish, or really just about everything. You can find this seasoning in the produce department of most major grocery stores in the U.S. Scroll down to the step-by-step photos below to see a photo of the bottle, so you know what to look for! :)
If you’re not a fan of shrimp, you can also use Tajín to season white fish, like cod, tilapia, or Mahi Mahi instead. You could also use the Tajín to season some cubed or shredded chicken.
Yes, you have a few different options for dressing the slaw for these tacos. When I first made this recipe, I actually used a store-bought guacamole salsa mixed with a little bit of mayonnaise to make the slaw. You could also use something like an avocado ranch dressing, or make my Cilantro Lime Coleslaw.
I had half a head of purple cabbage in my fridge that I used for this recipe, but you could also use fresh green cabbage, or even take a short cut by using bagged coleslaw mix (shredded cabbage and carrots). Green cabbage may even work a little better here because the natural pigment of the purple cabbage turns kind of brown when mixed with the green avocado dressing.
Tacos are great because they’re so flexible. There are so many things you could add to these tacos to make them your own. Here are a few ideas:
I suggest keeping your side dish light, with something like Charred Corn and Zucchini Salad, Cucumber and Black Bean Salad, or Warm Corn and Avocado Salad. Or you can go with some simple sides like Quick Seasoned Black Beans and Cilantro Lime Rice.
Make the avocado dressing first. Add one avocado, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove of garlic, ¼ cup cilantro, 2 Tbsp lime juice, and ¼ tsp salt to a blender or food processor. Blend until smooth. Shred ½ head cabbage (about 4 cups) and slice one jalapeño.
Toast 12 small corn tortillas. You can do this over the open flame of a gas stove or in a very hot dry skillet. They only take about 10 seconds per side to toast. This gives them a deliciously toasty corn flavor and helps strengthen them a bit.
If your shrimp are frozen, place them in a colander and run cool water over them until thawed (it’s pretty fast). Remove the peels and tails, if still attached. Place 12oz. raw medium peeled shrimp in a bowl and add ½ Tbsp Tajín seasoning. Stir to coat the shrimp in seasoning.
Heat 1 Tbsp cooking oil in a skillet over medium. When the skillet and oil are hot, add the seasoned shrimp. Sauté the shrimp until they are opaque (this should only take a few minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and let the liquid simmer a few more minutes to thicken. Turn off the heat and toss the shrimp in the thickened sauce.
Just before serving, prepare the slaw. Add about ½ cup of the avocado dressing to the shredded cabbage and stir to coat. The rest of the dressing will be used to top the tacos.
To build the tacos, add some of the prepared slaw to each tortilla, top with a few shrimp and a couple slices of jalapeño. Drizzle some of the remaining avocado dressing over top, then enjoy!
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