Easy Mango Salsa

I love making homemade salsa because it is easy, fresh, SO delicious. This homemade mango salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the …

I love making homemade salsa because it is easy, fresh, SO delicious. This homemade mango salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the most perfect marriage of spicy and sweet that you’ll keep coming…

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Flautas

What is a Flauta? If you haven’t had a flauta before, it’s time! Flautas are basically rolled up, crispy tacos. Tortillas are filled with meat and cheese and fried to perfection. Serve as an appetizer or main dish, and dip them into guacamo…

What is a Flauta? If you haven’t had a flauta before, it’s time! Flautas are basically rolled up, crispy tacos. Tortillas are filled with meat and cheese and fried to perfection. Serve as an appetizer or main dish, and dip them into guacamole, sour cream, and salsa! And if you are wondering if there is…

The post Flautas appeared first on Two Peas & Their Pod.

Pico de Gallo

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…

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Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!

The post Hot Corn Dip appeared first on Budget Bytes.

If you like chips and queso, you’re going to love this hot corn dip. It’s like queso’s older hotter cousin. It’s got all that creamy cheesy goodness, plus a little sweetness from the corn, plenty of color from the peppers, and a little kick of spicy heat. And a little bowl of cool salsa on the side offers the perfect complimentary flavors and textures. THIS will be a staple at every party that I hope the future holds.

A rectangular baking dish full of hot corn dip with chips and salsa on the sides

What’s in Hot Corn Dip?

To make this dip, I started with my recipe for Spinach Artichoke Dip and simply swapped out the spinach and artichoke for corn and peppers, keeping that creamy-cheesy base. I then added a few more southwest flavors, like green onion, cumin, pepper jack cheese, and hot sauce to really solidify the flavor profile. The result? A super creamy, cheesy, slightly spicy dip that you won’t be able to stop dunking chips into.

Make it Extra

I always like to present a sort of “base layer” recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I’ve seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.

Can I Use Fresh Corn?

This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you’ll want to roast, grill, or boil your corn before adding it to the mix. You’ll need about 3 cups of cooked corn kernels.

A chip dipped into the hot corn dip and being lifted away from the dish
Overhead view of several chips dipped into a dish full of hot corn dip

Hot Corn Dip

This creamy, cheesy hot corn dip will be the star of the show at your next party, gathering, or BBQ. Easy to double for larger crowds!
Total Cost $5.14 recipe / $0.86 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about ½ cup each
Calories 292kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 jalapeño $0.10
  • 2 cloves garlic $0.16
  • 3 green onions $0.19
  • 2 Tbsp butter $0.28
  • 12 oz. frozen corn $0.75
  • 4 oz. cream cheese $0.35
  • 1/4 cup sour cream $0.11
  • 2 Tbsp mayonnaise $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp hot sauce $0.08
  • 4 oz. pepper jack cheese, shredded (1 cup) $1.15
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 375ºF. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
  • Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
  • Add the frozen corn and continue to sauté until the corn has heated through.
  • Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
  • Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (½ cup) , and Parmesan. Stir until the cheese has melted into the sauce.
  • Spread the corn dip into a 2 quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375ºF oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot.

Nutrition

Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 15.87g | Protein: 8.8g | Fat: 22.73g | Sodium: 286.93mg | Fiber: 2.37g
Overhead view of several chips dipped into a dish full of hot corn dip

How to Make Hot Corn Dip – Step by Step Photos

Diced peppers and garlic in a skillet

Preheat the oven to 375ºF. Remove the seeds and stems from one red bell pepper and jalapeño, then finely dice them. Mince two cloves of garlic and slice 3 green onions. Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté the peppers and garlic over medium heat for a few minutes, or just until the red bell pepper begins to soften.

Frozen corn added to the skillet

Add a 12 oz. bag of frozen corn to the skillet and continue to sauté until the corn is heated through.

Cream cheese, sour cream, and mayo added to the skillet

Cut 4 oz. cream cheese into chunks, then add it to the skillet along with ¼ cup sour cream and 2 Tbsp mayonnaise. Stir them into the vegetables until they are melted, smooth, and creamy.

Spices, cheese, and green onion added to the skillet

Next, add sliced green onion, ½ tsp ground cumin, ½ tsp hot sauce, ½ cup shredded pepper jack, and 2 Tbsp grated Parmesan. Stir until everything is combined and melted together.

Hot corn dip being spread into a baking dish

Transfer the hot corn dip into a 2-quart baking dish and top with the remaining ½ cup shredded pepper jack.

Baked hot corn dip in the baking dish

Bake the hot corn dip in the preheated 375ºF oven for about 20 minutes or until the cheese on top is melted and the dip is bubbling around the edges.

Close up of a chip dipped into the corner of the hot corn dip casserole dish

Serve hot while the cheese is ooey-gooey and delicious!

The post Hot Corn Dip appeared first on Budget Bytes.

Sergeant Pepper Spicy Cocktail

If you like spicy cocktails, this sergeant pepper cocktail is for you! It’s made with jalapeño infused tequila, cucumber juice and agave. It has the perfect balance of spicy and refreshing and is great for all occasions. We made this cocktail for…

If you like spicy cocktails, this sergeant pepper cocktail is for you! It’s made with jalapeño infused tequila, cucumber juice and agave. It has the perfect balance of spicy and refreshing and is great for all occasions. We made this cocktail for New Years Eve because we wanted something spicy and refreshing to ring in […]

The post Sergeant Pepper Spicy Cocktail appeared first on Sugar and Charm.

Tajín Shrimp Tacos

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!

Three Tajín Shrimp Tacos open faced on a wooden board, ingredients on the sides

What is Tajín?

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! :)

Can I Substitute the Shrimp?

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.

Can I Substitute the Avocado Dressing?

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.

Take a Short Cut with Coleslaw Mix

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.

What Else Can I Add to the Shrimp Tacos?

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:

What to Serve with Tajín Shrimp Tacos

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.

A hand picking up one Tajín Shrimp Taco off a plate of three
Three Tajín Shrimp Tacos open faced on a wooden board

Tajín Shrimp Tacos

These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 
Total Cost $9.62 recipe / $2.41 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 three tacos each
Calories 420.35kcal
Author Beth – Budget Bytes

Ingredients

Avocado Dressing

  • 1 avocado $0.89
  • 1/4 cup sour cream $0.12
  • 1/4 cup mayonnaise $0.40
  • 1 clove garlic $0.08
  • 1/4 cup chopped cilantro $0.20
  • 2 Tbsp lime juice $0.50
  • 1/4 tsp salt $0.02

Tajín Shrimp

Other Ingredients

  • 1/2 head red cabbage (about 4 cups shredded) $0.93
  • 12 small corn tortillas $1.20
  • 1 jalapeño (optional) $0.10

Instructions

  • Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
  • Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
  • Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
  • If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
  • Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.
  • Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.
  • To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

Nutrition

Serving: 3tacos | Calories: 420.35kcal | Carbohydrates: 33.33g | Protein: 19.63g | Fat: 23.88g | Sodium: 752.5mg | Fiber: 7.83g
Close up of three Tajín Shrimp Tacos on a plate

How to Make Tajín Shrimp Tacos – Step by Step Photos

Avocado dressing in a blender

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.

Toasted tortillas in a skillet

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.

Shrimp seasoned with Tajín in a bowl

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.

Cooked shrimp in a skillet

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.

Finished avocado slaw in a bowl with a spatula

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.

Avocado dressing being drizzled over a shrimp taco on a plate

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!

Three Tajín Shrimp Tacos open faced on a wooden board

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Loaded Smoked Chicken Nachos

When the nacho craving hits, nothing satisfies quite like a mountain of hot and melty nachos. Our version is topped with savory smoked chicken and a creamy cheese sauce so flavorful you’ll be tempted to eat it by the spoonful. Way beyond your basic ballpark nachos, these loaded smoked chicken nachos are topped with all […]

The post Loaded Smoked Chicken Nachos first appeared on Love and Olive Oil.

When the nacho craving hits, nothing satisfies quite like a mountain of hot and melty nachos. Our version is topped with savory smoked chicken and a creamy cheese sauce so flavorful you’ll be tempted to eat it by the spoonful.

Way beyond your basic ballpark nachos, these loaded smoked chicken nachos are topped with all the good stuff including pickled jalapeños and pickled red onions (pickles are the secret to next-level nachos), plus olives, fresh radishes and micro cilantro.

Overhead, sheet pan of Loaded Smoked Chicken Nachos with radishes, micro cilantro on a turquoise background

Ready for a little nacho history?

What we think of as nachos here in the US, a heaping mound of crispy tortilla chips drenched in globs of plasticky orange cheese sauce, looks nothing like the original nacho which originated in Northern Mexico in the 1940s. Invented by Ignacio “Nacho” Anaya as a simple and satisfying snack, the original nacho featured simple triangles of fried corn tortillas topped with melted shredded cheese and pickled jalapeño.

Heck, if I created such a brilliant snack I’d name it after myself too.

The “Nacho Special” eventually made it across the border to Texas in the 1970s, where it started to evolve into the ballpark snack we know today.

Closeup, Loaded Smoked Chicken Nachos topped with sour cream, cilantro, radishes and pickled onions

This recipe takes that original idea of chip, cheese, and pickled jalapeño (a perfect combination if there ever was one) and loads it up with even more goodness, including smokey shredded chicken, pickled red onions, black olives, sour cream and cilantro.

I mean, I’d argue that these nachos are less snack and more meal (and indeed, we thoroughly enjoyed a pan of them between the two of us for dinner).

The inspiration for this particular iteration of nachos comes from a Nashville bar called Bastion. Let me just say, their nachos are phenomenal, and I’ve driven across town more than once just to fulfill a craving.

(more…)

White Chicken Chili Nachos

If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today! These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green…

If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today! These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green chiles. And of course we don’t stop there because…

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Slow Cooker Turkey Chili

Crockpot Turkey Chili One of Josh’s favorite post-ski meals is his Slow Cooker Turkey Chili. He throws all of the ingredients into the slow cooker before he heads up the mountain and when he comes home he has a hot bowl of chili waiting for him.&…

Crockpot Turkey Chili One of Josh’s favorite post-ski meals is his Slow Cooker Turkey Chili. He throws all of the ingredients into the slow cooker before he heads up the mountain and when he comes home he has a hot bowl of chili waiting for him.  It’s the perfect meal for a cold day or…

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