Crockpot Pumpkin Chili

Sep 05 2018

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EASY Crockpot Pumpkin Chili recipe. This easy slow cooker dinner is healthy made with ground turkey, beans, vegetables and Mexican spices! Add shredded cheddar cheese on top! You can freeze leftovers for your family!

In this Crockpot Pumpkin Chili recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish. Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals. It’s an amazing way to make your dinner or pumpkin brownies more healthy and better for you. Who doesn’t want that?

Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends. They are holding hands, whispering secrets (not about you), planning adventures – they are great pals.

What I’m saying is that you’re going to love this Crockpot Pumpkin Chili! It’s one of our favorite Fall Slow Cooker Meals!

Pumpkin Chili Recipe

This pumpkin chili recipe is so easy to make and only takes 5 hours in your slow cooker! First you’ll want to brown the ground turkey in a pan with the peppers before throwing it in the crockpot. After that, throw all your other ingredients inside!

I love beans in my chili so I had to add both black beans and kidney beans. Also I love using ground turkey for chili as a healthy alternative to ground beef.

So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this! If you want you can even throw avocado, shredded cheddar cheese and sour cream on top when it’s done!

Apr 18 2018

EASY Mexican Arugula Salad with Olive Oil dressing! This simple salad recipe is healthy and includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.

I love this Mexican Arugula Salad! The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner. I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!

Healthy Recipe

With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.

What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch. And what’s even better is there no time waiting for lunch or dinner to be heated, this Mexican Arugula Corn Salad is made within minutes.

Oct 30 2017

CREAMY SLOW COOKER Sweet Potato and Ham Soup recipe! This easy Crock Pot meal includes ham, sweet potatoes, celery, carrots, red pepper, onion, corn and white beans in a creamy cheesy broth! It’s a great idea for leftover ham for dinner and it’s packed with healthy vegetables!

This soup is the real deal. Your entire family is going to declare this meal the best! This soup is creamy, comforting and packed with vegetables (sweet potatoes, celery, carrots, red pepper, corn, onion and white beans!). What’s not to love?

Over the weekend I was itching to make something with sweet potatoes so I decided instead of a casserole, I was more in the mood for a creamy Fall soup!

What I love about cold weather soups is that they can be creamy (and cheesy) but you pack them full with vegetables! As I mentioned so many times before I’m in love with my slow cooker, so you’re going to love how easy this is!

Nov 17 2016

Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes. This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

This is my current go to lunch as well as go to appetizer for dinner parties if I don’t have time to bake some homemade bread. I love this dish because it’s easy to make, filled with healthy vegetables and is delicious. If I’m expecting a solo dinner, I can quarter this recipe and serve over some fettuccine noodles and it tastes like a gourmet meal.

I love the taste of lime and cilantro to garnish a dish, but if lime isn’t your thing you could substitute lemon juice instead. You could also turn this into a full salad and throw it on top of some crunchy arugula – another one of my favorite lunches!

See, isn’t this salad awesome because it’s so flexible? Hope you enjoy!

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Easy Shrimp, Tomato & Corn Salad

Easy Shrimp, Tomato & Corn Salad made in 15 minutes! Perfect as a healthy salad or side dish!

Servings 4

Ingredients

1 tablespoon olive oil
1 teaspoon minced garlic
1 pound large shrimp - peeled and defrosted
2 large tomatoes - chopped
1 1/2 cups of corn
salt + pepper
red pepper flakes
1-2 tablespoons lime juice depending on how much lime you like
cilantro optional

Instructions

Add olive oil to a large skillet over medium high heat. Add minced garlic and stir until fragrant, about 1 minute. Add shrimp and tomatoes and continue to cook for about 4 minutes. Add corn, salt + pepper to taste, a sprinkle of red pepper flakes and lime juice, stirring for 1 more minute. Sprinkle with cilantro and serve.

Recipe Notes

This makes a great dinner over pasta, a appetizer salad or a light lunch.

5 Minute Mexican Burrito Bowl

Sep 21 2016

This recipe is a sponsored post written by me on behalf of Minute® Ready to Serve Rice. All opinions on flavor are my own. Enjoy this quick Burrito Bowl!

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa. Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

Day 3 of Tomato Week! Monday was Marinated Italian Diced Tomatoes. Tuesday was Creamy Roma Tomato Soup. Now I want to show you how to easily use fresh tomatoes in a Mexican dish.

I am loving this 5 minute burrito bowl right now because it’s quick, filling, delicious and uses fresh vegetables from our garden. It’s perfect for lunch (at home or take to work) because it’s so fast to make. I like preparing 2-3 bowls worth of ingredients in the beginning of the week, so I can just throw everything in a container, head to work and then microwave it once it’s lunch time. If you’re craving a quick Burrito Bowl for dinner, this is the recipe for you too! You could even add some extra protein to it, such as chicken or more beans.

Sep 05 2016

Fresh sweet corn – don’t you love it? I sure do. Follow our journey from seed to picking over 20 ears of corn!

We tried growing corn up on the roof for a few years and it grew..sometimes. In 2012 we had the best results on the roof, but each year before and after was hit or miss. Each year I talked Matthew into trying again, and each year we got small, if any, corn. Eventually Matthew had to give me a intervention and say that corn was a waste on the roof, why don’t we grow something else? After huffing and puffing and blowing the house down, I gave in, no more growing corn on the roof.

So this year, with our first proper growing in the ground, non-rooftop garden, I was determined to grow corn! Lots of it! A entire bed of it! We are still figuring out our growing schedule, but we decided to plant it in early June. By July it was growing, but not that tall, and I was becoming nervous because the (legit) farmers around us had corn that was 5 feet tall.

I was worried we started too late. I was worried the ground wasn’t ideal growing conditions for our corn. Then August came and the corn just took off! It grew tall! It grew ears! It grew multiple ears on each stalk! The corn couldn’t control itself, it kept growing and growing and growing!

Last, last weekend, we peeked at the corn and it was white, not the yellow/white combo it was supposed to be, so we gave it one more week. This past weekend, it was ready. We picked it. We ate it. I danced with it.

Technicals: We grow Xtra-Tender bicolor super sweet corn. I’m in Zone 5A. Corn seeds were planted directly in the soil June 6. We harvested on September 3. Seed packets say 73 days to maturity but ours took 89 days.

Apr 25 2016

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

Last weekend we had some pretty amazing chili for lunch on the land. The chili was filling, tasty with great spices and had that very important texture that ground meat gives in dishes. The thing is though, this was vegetarian chili. After I exclaimed for the 20th time how great this chili was (everyone agreed – vegetarians and meat eaters) I then made it my goal to make similar style homemade chili. This 45 Minute Vegetarian Chili recipe was born!

Vegetarian Chili Recipe

The chili is made up vegetables: tomatoes, bell pepper, corn, carrot, jalapeno and diced green chilies. Now comes the beans: black and kidney beans. There’s plenty of spices: garlic, bay leaf, cumin, oregano, chili powder salt and pepper. We’re going to give it that texture that ground meat gives it with meatless crumbles.

If you’re a meat eater and you’re thinking “yuck” you better check yourself because these are good (I promise!). It has the same texture consistency of meat while being tasty. I recommend using Neat or Morningstar brands for crumbles. Matthew (husband) is a meat and potatoes guy. His dream meal is a pot roast with mashed potatoes and he even says how good this recipe is, so you can trust me (and him).

Mar 31 2016

This Corn and Tomato Rice Salad is a healthy recipe for dinner, picnics and potlucks. With it’s Mexican inspired flavor it’ll be a hit with everyone! And even better, it’s easy to make in 15 minutes!

I’m in love with this rice salad. I took a version of this recipe to a potluck last week and I’m proud to say it was the first dish that was empty. This is a great fresh ingredient recipe that lightens up dinner. You can serve it as a side dish or a main dish, preferably served alongside some fresh bread.

What I especially love about it is that due to the lime juice, crushed red pepper flakes and cilantro it has a Mexican flavor added to it. Anyone else love Mexican flavored everything? This salad is so good you could even fill up a burrito with it and call it dinner.

And because I love fresh recipes that are quick to make, this salad is ready to serve in 15 minutes.

The main ingredient is Minute® Whole Grain Brown Rice so you’ll have great-tasting fluffy rice in just 10 minutes. Brown Rice is a nutritious option as it has similar nutritional values to regular long cooking brown rice, but it’s done in 1/4 the time. I love brown rice because of it’s versatility – you can use in cheesy casseroles or light lunch options. One tip to get the tastiest brown rice is instead of boiling in water, try vegetable broth.

Nov 18 2015

Avocados filled with Corn Salad make the perfect party appetizer! These are easy to make! I love this Corn Salad Avocado Party Appetizer recipe!

Avocado, you beautiful thing. Want to know a surprising fact? I had my first avocado in my 20’s. As a kid we would never have them in the house and I never tasted guacamole. Then I slowly started to eat them as a sliced topping on my favorite tortilla soup. Now today, I’m licking clean (TMI?) the guacamole bowl. So yeah, I love you avocado, I’m sorry it took me so long to realize this.

With Thanksgiving and Christmas around the corner I’m starting to think about parties. I love a good potluck where all your friends gather together and bring all types of food to enjoy. So I got to thinking about avocados…what could I do besides the usual guacamole? And what I could do fun with them? Then one afternoon it hit me, Avocado Sailboats! And even better they’re filled with my favorite Mexican Corn Salad.

The Best Avocado Appetizer!

These are simple to make. You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes. I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table. I hope you give these a try!

You’ll need 12 avocados which will make 24 sailboats. If you want to scale it up or down, then do the math accordingly. Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.

Corn Salad Avocado Party Appetizer Recipe
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Vegetable Packed Slow Cooker Chili

Jan 27 2015

This Vegetarian Slow Cooker Chili is packed full of vegetables! It’s the perfect healthy comfort food that your whole family will love! This vegetarian recipe is so easy to make!

Have you been watching the news? If you have tuned in during the last 24 hours I’m sure you’ve seen titles like:

WINTER STORM JUNO, a Historical Blizzard
NORTHEAST TO MEET A GOLIATH
NYC to get 24 to 36 inches of snow, NYC to shut down, NYC ready to rumble with Juno
Blizzard Warning In Effect!
BREAD SOLD OUT, Incoming Blizzard!

I love snow. I know not everyone likes it. After all, you have to shovel, you might get cold, or the horrors you might run out of chocolate chips (blizzard advise 1: stock up on chocolate).

Vegetarian Slow Cooker Chili

There’s one thing I think we can all agree on (as a snow lover or snow hater); comfort food is a must on snowy nights. Let me introduce you to this Vegetable Packed Slow Cooker Chili. This chili is a game winner. Curl up to it with inches of snow on the ground. Curl up to it at a tailgating party. Curl up to it during the big game this weekend.

This is a vegetable chili which means it’s great for a meatless Monday meal. It also guarantees to make all your veggie friends happy. It’s also going to leave you happy because it’s so darn full of vegetables. I eat meat, but sometimes I need a break. Chili is typically associated with meat, but honestly in this vegetable chili you won’t even miss the meat. This chili is vegetable packed! You’ll get tackled by carrots, corn and beans! You’ve been carrot sacked!

So when you’re ready to win the hearts of your family and friends during the next sports game party or during a snowstorm, make this Vegetable Packed Slow Cooker Chili!

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Looking for more chili recipes?
Try my Crockpot Pumpkin Chili!

Vegetarian Slow Cooker Chili

This Vegetarian Slow Cooker Chili is packed full of vegetables! It's the perfect healthy comfort food that your whole family will love! This vegetarian recipe is so easy to make!

Course Main Course

Ingredients

1 28 oz can of crushed tomatoes
1 15 oz can of black beans
1 15 oz can of dark red kidney beans
1 large green pepper - chopped
2 cups frozen corn
3 medium sized carrots - chopped
1 jalapeno - finely chopped
1 tablespoon chili powder
1 tablespoon oregano
1 teaspoon cumin
Shredded Cheddar Cheese to top
Sour Cream to top

Instructions

Place all ingredients inside slow cooker, stir to combine.
Put on LOW for 4 hours.
Serve in bowls and sprinkle cheddar cheese and a dollop of sour cream on top.

Cheesy Broccoli Stuffing Casserole

Nov 10 2014

CHEESY Broccoli Stuffing Casserole recipe made with Stove Top! This is a easy dish made with frozen vegetables, cream of chicken soup, rice and Velveeta cheese! It’s one of my favorite Thanksgiving side dishes! If you want to make it Vegetarian use cream of broccoli soup instead!

What’s one of my favorite parts of Thanksgiving? No, not the pumpkin pie. And no, not watching A Charlie Brown Thanksgiving. Although I love both of those. My favorite is…..

LEFTOVERS!

Oh baby, I love leftovers!

It’s like Thanksgiving for a week straight! Each night is turkey in new ways, mashed potatoes on the side and plenty of vegetables. One night it’s turkey sandwiches covered in homemade gravy. The next night is Thanksgiving dinner on Saturday again. And then comes the casseroles.

This Cheesy Broccoli Stuffing Casserole is my favorite. Not only does it make a perfect side dish for holiday meals, bu it’s the ultimate leftover meal using a bunch of stuffing. And what else do I love about leftovers? Saving money. Thanksgiving dinner is great because it’s literally 1 meal that feeds you for the next week.

This casserole besides being cheesy and delicious and mouthwatering and made of dreams (I like it, ok) only has a few ingredients. There’s stuffing, frozen corn and broccoli, cream of chicken soup, white rice and cheese.

That’s it. Because the few ingredients it’s also really quick to make. Like I said, it’s amazing. I give my heart to you Cheesy Stuffing Broccoli Casserole.

So let’s make it! Gather your ingredients.

(not pictured here: soup or rice because they were cooking!)

Make your stuffing as instructed on the box. Take a bite. I won’t tell anyone.

Throw in your frozen vegetables.

Throw in your cooked rice.

Next add in your creamy soup. Oh baby baby, this is looking like comfort food now.

Mix it all around.

Now throw those beautiful cubes of cheese on top.

After that you’ll add your stuffing on top and into the oven it will go…

In about 35-40 minutes this swoon worthy casserole will be ready to dive into!

Don’t you just want a big spoon to eat it up with right now?

I’m in love with this casserole. I want to get it a matching Best Friend necklace.

So when the holidays roll around, make this casserole. Perfect for a side dish, leftovers or even a main dish if you are craving comfort. But please, always serve with a few warm rolls. It just takes it to that whole next level of extra special.

Enjoy this Cheesy Stuffing Broccoli Casserole!

Looking for more stuffing recipes? Try my Amish Potato Stuffing and Blueberry Thanksgiving Stuffing!

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Cheesy Stuffing Broccoli Casserole

CHEESY Broccoli Stuffing Casserole recipe made with Stove Top! This is a easy dish made with frozen vegetables, cream of chicken soup, rice and Velveeta cheese! It's one of my favorite Thanksgiving side dishes! If you want to make it Vegetarian use cream of broccoli soup instead!

Ingredients

6 oz package of Stove Top Stuffing Mix Chicken or Turkey
10 oz bag of frozen corn
10 oz bag of frozen broccoli
1 can of condensed cream of chicken soup
1 cup cooked white rice
1 cup Velveeta cheese - cubed into bite size pieces

Instructions

Heat oven to 350 degrees.
Make your stuffing as instructed on box.
Spray baking dish with nonstick spray.
Add corn, broccoli, soup and rice in baking dish and mix so combined.
Place cubes of cheese all over the top of the casserole.
Put stuffing on the very top so it covers the entire casserole.
Bake for 35-40 minutes.
Enjoy!

Frozen Vegetable Recipes and Why Frozen Veggies Rule!

Nov 06 2014

The coldness suddenly hit last weekend. One week it was fine with a thin sweater, then suddenly it’s tights, long sweater, winter coat and hat.

One thing that comes with the Winter is lack of fresh fruits and vegetables. For us, the garden will still be growing a few vegetables under greenhouses, but there will be no peas, no corn and no carrots. Farmers markets will be closed, or only selling hearty greens. Grocery stores will have vegetables, but they won’t taste fresh as they’ve been shipped and prices will raise. You’ll suddenly see raspberries for $7 instead of the $1.50 you were paying in June. Oh and corn on the cob? If you’re in a cold location, good luck seeing it until next Summer.

So how do you get your vegetables during the Winter? Here’s what I suggest, frozen vegetables!

Nov 04 2014

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CREAMY Chicken and Noodles is a easy casserole bake recipe that you can serve as a main or side dish. It’s creamy sauce is made with cream of chicken and cream of broccoli soup and then poured over egg noodles and diced chicken. It’s my favorite comfort food dish!

These Creamy Chicken Noodles are a blue ribbon winner in my family’s heart. It’s perfect for a side dish, but it’s also perfect for a man dish. We love curling up with a bowl of this on a chilly night; it really hits the right spot, just like your fluffy slippers do to your toes!

Oct 06 2014

Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Oh you slow cooked tacos with tomatillo salsa roja.

How many ways do I love you? Many.

I made these last week. We already had them twice. They are already being requested a 3rd time. They are out of this world tasty.

What makes them that special? They are slow cooked, they are made with fresh ingredients and they have that authentic taste. Yeah, they are really good.

For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!

Salsa Verde Tacos

The salsa is a mixture of salsa verde + red mexican sauce. For the salsa verde I use my favorite recipe (found here) but I cut it in half. If you can’t make it homemade, just buy a jar of it.

The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.

Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe

Just mix these together and we have our Tomatillo Salsa Roja already made! I always take a spoonful of this right away. You know, just to check… 🙂

To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker. Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos.

You’re also going to add some dry black beans to this recipe. See these gorgeous black bean? Yeah, we grew them. And yes, I’m totally proud of them.

When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas. Tostadas are basically a flat taco shell. They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal.

For more toppings, we love cheese, tomatoes, cilantro and lettuce. Why not throw on some sour cream and avocados too?

I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.

And hello beatiful, let’s eat these!

Crunch Crunch. Delicious!

Hope you guys enjoy these tacos! Make it for a Mexican fiesta one night this week!

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Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Course Main Course

Cuisine Mexican

Servings 8

Ingredients

For the tomatillo salsa roja

6 ounces tomatillos husked
1/4 cup chopped onion
1/2 teaspoon minced garlic
1 jalapeno pepper chopped
1 tablespoon cilantro
1 tablespoon lime
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt
pinch of pepper
1/4 cup water
1 chicken bouillon cube
7 oz can of La Morena Red Mexican Sauce

For the Slow Cooker Tacos

Tomatilo Salsa Roja that you made above
2 pounds skinless boneless chicken breast - cut in half
1 cup dry black beans
8 oz frozen corn
1/3 cup of La Morena Pickled Jalapeno Peppers - drained

Other

Tostadas

Toppings of Choice

Shredded Cheddar Cheese
Diced Tomatoes
Lettuce
Sour Cream
Avocado
Cilantro

Instructions

To make the salsa

Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
Once boiling simmer for 15 minutes.

To make the Slow Cooker Tacos

Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
Set on low for 7.5 hours.
Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).

Lunch Ideas In Mason Jars to Clip Money!

Jul 07 2014

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

I work from a mixture of at home and a mixture of our shared work space. The work space is only about a 10 minute walk away which is great because it’s close enough that you can get home quickly if a storm is coming but yet it’s far enough from the cats to actually get work done. It’s so hard to get work done when you have 4 pretty kitties crawling all over you! Meow! In the last few weeks I have been spending most days at our work space but there’s been one thing bugging me about it – lunch! If you’re a person who loves to cook (you probably do, you’re here!) then you probably hate buying take out. We have been getting sandwiches almost every single day from this place across the street from our space but that is easily $10-$20 a day! I love saving money so I have been exploring some new apps on my phone to clip lunch time savings!

Jun 03 2014

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Let’s have a Taco Tuesday in Casserole form!

We love tacos.. who doesn’t? If you don’t then we have to have a taco talk asap! For this Taco Tuesday recipe we’re going to turn it into a quick casserole. The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together. Plus cheese is just delicious! 🙂

The first time I made this for dinner it was a hit. So much that I made it 3 time that week. And don’t get me started on the leftovers… they are equally delicious!

So next time you’re craving tacos, try this One Pan Taco Casserole! You’ll be done in no time and will only have to dirty up one pan! Enjoy!

One Pan Taco Casserole

Ingredients

1 pound ground beef
1.25 oz package of taco seasoning
2 cups water
2 cups uncooked instant rice
1 cup shredded Mexican cheese
1.5 cups shredded lettuce
1 can diced tomatoes with chilies I use Ro*Tel
1 cup corn - cooked
Cilantro to garnish

Instructions

Add meat to large skillet and brown until done. Drain off any excess fat.
Add taco seasoning mix and water, stir. Bring to a boil.
Stir in instant rice. Sprinkle the cheese on top.
Cover and reduce heat to medium low. Simmer for 5 minutes.
Top with lettuce, corn and tomatoes on top.
Finally garnish with cilantro.
Serve and enjoy!

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Mexican Black Bean and Corn Salsa

May 09 2014

MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.

We love this Mexican Black Bean and Corn Salsa because it only takes 2 minutes to make and can easily be served as a dip with tortilla chips or as side salad. I find that I can make this recipe in the hot Summer months for picnics, or in the cold Snowy months with slow cooker tacos and we love it equally.

We eat Mexican food very often in our house so this salsa is a perfect fit! I see so many tasty taco recipes from bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”. It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed. “Tacos!” I exclaimed. In this cookbook there’s a section devoted to one of my favorite foods – salsa!

From slow cooker tacos, to salsa, to cornbread, I love it all. In fact check out my Mexican recipe selection here for lots of other recipes! Make this salsa and serve it with your next Mexican dish!

Enjoy!

Mexican Black Bean and Corn Salsa

Ingredients

1 can of corn drained
1 can of black beans drained
1 tablespoon olive oil
Juice of 1/2 lime or 1 tablespoon lime juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon garlic powder
Cilantro to garnish optional

Instructions

Mix all ingredients in a medium mixing bowl.
Refrigerate for at least 30 minutes.
Serve and enjoy!

Recipe Notes

Make sure to refrigerate leftovers.

Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz

MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.

Hot and Sour Udon Noodle Soup

Mar 11 2014

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make. Want some delicious Chinese soup in less than 15 minutes? Done. You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.

Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.

Enjoy this soup, let me know how you like it!

Hot and Sour Udon Noodle Soup

Servings 4

Ingredients

6 cups vegetable stock
1 1 ⁄3 cups snow peas ends trimmed and cut (can also use frozen peas)
1 can baby corn
1 bunch chopped bok choy
3 green onions white and green parts coarsely chopped
1 ⁄4 cup low-sodium soy sauce
1 ⁄4 cup rice wine vinegar
2 1 ⁄2 teaspoon sesame oil
freshly ground black pepper to taste
1 lb udon noodles

Instructions

In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.

Recipe Notes

For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.

Adapted from 125 Best Vegan Recipes Cookbook

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Easy Tamale Taco Soup

Dec 01 2013

The last couple weeks have been pretty been busy with work projects. We spent the majority of the days at our work space creating, animating and rendering files on a job we are working on. On top of that we are preparing for another project we are shooting in a few days. Before we even leave our house to go to our work space I always have big dreams of dinner plans. Oh I will just come home, and whip up a great gourmet dinner full of homemade rolls and delicate meats. And then as soon I was get home Matthew looks at me and knows I’m in no mood to put a apron on. In fact about 5 minutes I have on rainbow pajama pants, a flannel cat shirt and I’m making a cup of tea (while eating multiple bars of chocolate because I’m starving). No meal will be made that takes more than 15 minutes, no homemade dough will be kneaded from scratch, it’s straight to the pantry to look for a quick dinner.

Are you like us and are extremely indecisive when it comes to dinner when there are no plans? “What’s for dinner?” is the worst question in the world when the response is “I don’t know, what do you want?” That leaves Matthew and I both opening the freezer, looking in the vegetable drawer, browsing the pasta selection and usually ends up with me on the ground crying “Just eat without me! I can’t decide!”. That’s what hungry bellies do, they make you irritable.

So enter this Easy Tamale Taco Soup. I’m really big on quick meals when we’re on deadline for projects. Slow cookers rule, but sometimes I don’t have time in the morning to get it started so I need something super quick. That’s why canned goods and frozen vegetables rule. This Taco Soup is made in 20 minutes. You use up all your energy opening up the cans, dump them into a pot, boil and simmer for 20 minutes. Then you sit at your dinner table and eat it about 2 minutes because you are that hungry.

Do you guys know about Homel Beef Tamales in Chili Sauce? I recently came across them in my travels at the grocery store. They are basically Tamales in a can. They scream out “lazy”. I love it. And the ingredients aren’t frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste), Corn Meal, Corn Flour, Masa Harina, Salt, Chili Powder (Chili Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.” No additives, no preservatives, no words I can’t pronounce. Pretty cool right? And even better the entire can is 340 calories. Throw this in a pot with just a full lineup of beans and corn and you got a pretty healthy extra quick meal.

Enjoy this delicious Tamale Taco Soup!

Easy Tamale Taco Soup

Ingredients

1 can black beans
2 cups frozen corn
1 can Ro*Tel Tomatoes With Diced Green Chilies
1 can Hormel Beef Tamales in Chili Sauce
1 can tomato paste
2 cups chicken broth
1 package taco seasoning
Handful of shredded cheddar cheese optional
Handful of fresh cilantro optional

Recipe Notes

Remove paper wrappers on tamales and cut Beef Tamales up into quarters.
Mix all ingredients in large pot. Bring to boil, simmer for 20 minutes.
Serve in bowls, add shredded cheddar cheese and fresh cilantro on top.

Fresh Mexican Corn Salad

Nov 19 2013

Fresh Mexican Corn Salad – it’s a quick and delicious recipe using fresh ingredients!

Growing corn in a box on a rooftop in New York City is pretty cool. When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited. As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move. But I do it fast because that’s how I roll, quick and smooth. One day I might post the dance on here but I’m not sure if you are ready for that yet.

Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else. My other half loves a good meat for dinner but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon. If I served this Mexican Corn Salad more than once a week I know I could because we love this dish. It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy. To spice it up we add in cumin, cilantro and lime juice. Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.

Speaking of corn, isn’t it just beautiful?

Even the husks are pretty.

And when the salad comes together you are going to be in love too. The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.

So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further. Enjoy!

Fresh Mexican Corn Salad

Ingredients

1 can black beans - rinsed and drained
1 can hominy - rinsed and drained
4 ears corn - kernels sliced from cob
1 can Ro*Tel Diced Tomatoes and Green Chilies
1 bell pepper - chopped
1 1/2 teaspoons ground cumin
2 tablespoons lime juice
2 tablespoons olive oil
1/4 cup chopped cilantro

Instructions

Place corn in large pot of boiling salted water and cook for 3 minutes.
When corn is cool, cut kernels off cob.
Combine all ingredients in a bowl.
Serve and enjoy.

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