Roasted Vegetable Sandwich

Feb 13 2018

HEALTHY Roasted Vegetable Sandwich is a hoagie filled with roasted veggies! This easy, healthy recipe includes mushrooms, green peppers, tomatoes, potatoes and green beans thrown on a sub roll with melted cheese on top! Make this simple meal for dinner, lunch or cut up into mini sandwiches for appetizers!

What I love about roasted vegetables is that it’s plug and play. I am using mushrooms, green peppers, jalapeno peppers, tomatoes, potatoes and green beans in this recipe because they’re my favorite and they’re in season veggies from the garden but you do you. Want to add onions, broccoli or squash? Go for it. Ready to get your hoagie on?

Best Vegetables to Roast

Oct 23 2017

CHEESY Chicken Tomatillo Casserole recipe! This easy dinner Mexican casserole uses 1 pound of tomatillos to make a creamy sauce that is layered with tortilla chips, chicken, black beans and cheddar cheese! I love to make this simple dish when my garden tomatillo plants give me too much and I’m left asking asking “What to do!”.

I’m back with another tomatillo recipe! With another 20 pounds of tomatillos picked from the garden I’m trying to think more outside the salsa verde box and wondering what to do with them! For dinner I wanted to make a easy casserole that included chicken breasts, tomatillos, black beans and cheese so this Cheesy Chicken Tomatillo Casserole was born!

If you love Mexican casseroles I think you’re going to like this dish! The tomatillos are thrown into the food processor with a onion, green pepper, jalapeno pepper, cilantro and spices to make a creamy simple sauce.

Oct 04 2016

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

I didn’t plan on posting 2 tomatillo recipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded. It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make. W

henever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.

This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices. It’s a comforting soup but doesn’t feel heavy like many other Fall soups. I suggest serving this alongside some rolls or biscuits for dipping.

It warms my heart (literally) to see so many of the vegetables we grew in this soup. The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.

The other personal star in this soup are the black beans. Last year we started growing our own dry beans and since then I’ve been hooked. We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.

This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.

Oct 02 2016

This recipe for Roasted Tomatillo, Onion & Jalapeno Salsa is delicious for dipping chips in! The vegetables are roasted in the oven which creates a creamy salsa!

This year we’ve grown the most tomatillos in our gardening history so I’ve been excited to experiment with new tomatillo recipes. I usually rely on my Tomatillo Salsa Verde recipe to make with our tomatillos (plus it freezes great for preserving) but I wanted to make a Tomatillo Salsa that was creamy, thick but not too thick and very tasty.

This recipe calls for tomatillos, onions and jalapenos which makes it a triple threat if you have all 3 growing in your garden. Roasting them in the oven gives them a rich, smoky taste and helps in making the salsa creamy instead of watery.

This is a perfect salsa to serve alongside tortilla chips, but it’s also delicious to add on top of tacos, burritos and even chili. If you’re looking for a new salsa to try I hope you give this a shot!

Before:

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.

Aug 29 2016

This MEXICAN VEGETARIAN LASAGNA Bake is filled with vegetables, noodles, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it!

We are loving this dish right now in our house because it’s easy to make and filled with garden fresh veggies and comforting cheese. Many times I’ll prepare this lasagna earlier in the day so all I have to do is turn on the oven and throw it in when it’s dinner time. Whenever I make this I text Matthew a photo of the lasagna and he’ll text back hearts and swoony faces. Back-to- school season is one of the busiest times of the year, and families are on the lookout for easy meals that deliver big on flavor. This is a lasagna that the family will fall in love with.

This lasagna is filled with veggies that go perfect with the “Mexican” flavor. Most vegetarian lasagna recipes use eggplant and zucchini but I don’t. Why? That’s easy. We don’t grow those vegetables, hah. Case closed. Instead I use the veggies that are grown in our garden to make this as fresh as possible. There’s kale, tomatoes, green pepper, jalapeno pepper, onion and black beans stacked inside 3 layers of lasagna noodles, alongside ricotta and mozzarella cheese.

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 16 2016

Vegetarian Taco Casserole recipe! By substituting black beans and corn for ground meat, we can make a delicious Meatless Cheesy Taco Casserole that will become a family favorite!

This Meatless Cheesy Taco Casserole is one of our favorite dinner recipes. It’s one of those dishes that you don’t get sick of having multiple times a week (we love it that much). Since going vegetarian, I’ve had to figure out how to change my recipes and that’s what I did for this casserole. Instead of ground beef, I’m adding in black beans and frozen corn.

Mix that with some elbow macaroni, fresh tomatoes, green peppers, tomato soup, taco seasoning mix and taco cheese and you have the perfect weeknight meal! I don’t want to call this recipe healthy, because it does have the word “cheesy” in the title, but the recipe only calls for 3/4 cups of cheese and if you want you can even add less.

My husband who still eats meat (but hardly does because I’m the chef of the house) loves this meal and doesn’t miss the ground beef at all! You know it’s a winner when he requests Meatless Cheesy Taco Casserole every week!

So without further ado…here’s our favorite taco casserole!

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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Chili Powder Recipe

Sep 05 2015

EASY STEP BY STEP Chili Powder Recipe made from from Jalapeno Peppers! This homemade recipe shows how to dry jalapeno peppers and then crush into ground seasoning. It’s a super easy DIY project, perfect if you have extra jalapeno peppers! I do this every Summer with our garden peppers!

This year we planted a few more jalapeno pepper plants than usual. Actually we didn’t plan on this but some of our jalapeno seeds got mixed up with green pepper seeds and then suddenly as the seeds started to come up and turned into seedlings, we realized we were going to have a ton of jalapeno peppers. This was fine with me because you know I love candied peppers and eat about half a cup a day (amazing for a afternoon snack with crackers and cheese).

But a girl can only have so many jars of candied jalapenos stored up for Winter. With a few pounds of jalapeno peppers just picked (and more to pick tomorrow) I got to thinking about what else could I do with them?

I love preserving vegetables for Winter (here is my guide) to give a little garden memory when it’s snowing here in the Northeast. If you look at our mini freezer right now it’s stocked up with tomato sauces, salsa verde and pumpkin puree ready for Winter. My goal is not to buy any tomato sauce ever again and keep it in rotation with all the Summer tomatoes we’ll grow again next year. Hopefully this dream comes true.

Sep 02 2015

Look at all the green vegetables we picked this week on our NYC rooftop garden!

We’re picking tomatoes like wild people but we’re also picking a ton of other vegetables. Right now there’s tomatillos, peppers (jalapeno and bell), soy beans, green beans, yellow beans, watermelon, cantaloupes, cucumbers, radishes and carrots growing. As soon as the soybeans are picked, broccoli will make it’s way to their bins. Once the carrots and radishes are harvested, a quick seed refresh will be planted to hope we can get them regrown by first frost. In our previous onion 4×4 containers a new batch of sugar snap peas were just planted in hopes they will make it before frost as well, although every year they seem to miss it by a week or two.

What’s growing and what are we picking in the garden that’s green? Let’s dive in.

Beans! Yellow beans, green beans, they’re everywhere! In the beginning years of the garden we didn’t have much luck with pole and bush beans but starting last year we tried it again and it worked. This year we decided to expand to pole beans and they are growing awesome. We added new fresh compost fertilizer to the soil and these beans took off. Matthew is 6 feet so check out how big they’ve gotten. The right side won with getting to the top first. :D)

We have multiple gallon sized bags full of green beans in the fridge with us picking more every day. We’ve been enjoying them for dinner sauteed and in vegetable soup (recipe coming soon) and I’ve been freezing a few bags to save until Winter.

Jun 30 2015

Mexican Taco Salsa Hot Dog recipe. This hot dog, taco combination is super tasty! It’s perfect for Summer grilling too!

With Summer in full gear are you having outdoor get-togethers around the BBQ? If you’re on a rooftop in NYC and look around you’re guaranteed to almost always find a rooftop full of friends around a grill, laughing and sharing hot dogs.

I really love Mexican food, I mean look at the recipe index I have for it. So when it comes to hot dogs it might not surprise you that I wanted to try to give them Mexican flare. Imagine one delicious beef frank, covered with shredded cheese, salsa, tomatoes and jalapenos on top, inside a taco shell. My mouth is watering just thinking about this.

The key to this dog is you need some quality beef franks.

Now we’re going to place the hot dog inside a taco shell. It’s one of those ideas where if you tried it already you know the magic, but if you never thought of doing that you might have just had a “AHA” moment. By the way, I’m not magic (I wish). I always buy standing shells which if you love tacos will change your life. No more tacos that will fall over!

Now it’s time to load this hot dog up to make it a taco. You’ll need shredded cheese, lettuce, onions, jalapenos and some real delicious salsa. I always use my favorite salsa recipe here.

Now go ahead and put your hot dogs in your taco shells.

As soon as you’ll put the cheese on the dogs it will melt beautifully. Then go ahead and put the rest of the toppings on.

Now it’s time to get your hot dog taco on! Enjoy!

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Canned Refried Beans Recipe

Feb 09 2015

Easy Refried Beans Recipe made from canned black beans! These homemade beans only take 15 minutes! These refried beans taste like your favorite Mexican restaurant! Perfect for Taco night meals!

We have tacos at least once a week, if I’m lucky maybe 2-3 times. No matter if we’re eating them in a shell, in a bowl or in a casserole form, we always need Refried Beans! I don’t think it’s Taco Night without the beans.

Refried Beans Recipe

This is my favorite Refried Beans recipe and it’s so easy to make. All you’ll need is a can of black beans, a jalapeno pepper chopped up to add some spice, and cilantro/salt/pepper to season. Easy, right? These beans are total Mexican restaurant style and is the perfect side for tacos and burritos.

Black beans have amazing protein-plus-fiber content. From one cup of black beans, you get 1/3 of your daily protein intake, it’s equivalent to eating 2 ounces of chicken or fish. Those beans are healthy little protein giving guys, aren’t they?

These beans take 15 minutes – max. Because we’re using canned beans, we don’t have to worry about overnight soaking like dry beans would need. We also don’t need to use your slow cooker all day to soften them. With this recipe we’re throwing everything in a saucepan and they’ll be done in a jiffy.

Even though I stress this recipe as quick and easy, it doesn’t lack in flavor. Even if I have all the time in the world for Taco Night, I’m still going to make the beans just this way. If you are looking for regular Refried Beans with Pinto Beans, just substitute the beans in this recipe and cook the exact same way.

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Looking for Slow Cooker Refried Beans?

Refried Beans Recipe

Easy Refried Beans Recipe made from canned black beans! These homemade beans only take 15 minutes! These refried beans taste like your favorite Mexican restaurant! Perfect for Taco night meals!

Course Side Dish

Cuisine Mexican

Ingredients

1 tablespoon vegetable oil
1 jalapeno pepper finely chopped up
1 15 oz can of black beans don't rinse them - use straight from can
1/2 teaspoon cumin
salt + pepper to taste
Additional: cilantro to garnish

Instructions

Heat vegetable oil in small pot with jalapeno for 2-3 minutes over medium-high heat.
Add can of black beans, cumin and salt + pepper into pot. Stir so everything is combined.
Bring to a boil on medium-high heat and cook for 10 minutes, stirring very often. You want to boil off the excess liquid in this step.
Once done, turn heat off and let sit for 3 minutes.
If desired, put cilantro on top to garnish.

The Little Jalapeno Plant That Could… Grow All Winter Long!

Jan 22 2015

The Spring garden season has begun already, can you believe that? Seeds have been planted inside that will be transplanted in March. There’s broccoli, cauliflower, kale, onions, bok choy and collard greens planted so far. I’ll be doing a full post on planning soon, so keep a eye out on it!

But for this post, I wanted to celebrate a jalapeno plant. This special jalapeno plant grew all Summer long and somehow as of January 22, in the middle of Winter, it’s still producing jalapeno peppers every single week. How did we do it? Well we didn’t, the plant did it. How did we help it? Well that I an discuss….

First, a little list of dates as you know I love the facts.
Jalapeno seed planted: March 22
Transplanted seedling to the roof: May 1
Moved From Roof to Inside: November 10, 2014
January 21, 2015: Still producing peppers inside…

Jan 07 2015

CHEESY Taco Casserole is EASY to make. This simple baked casserole recipe is made with elbow noodles, tomato soup, ground beef and lots of cheddar cheese! This is a yummy dinner that everyone will love – especially the kids!

Some people like to say “Taco Tuesday” but I like to say “Tacos Everyday!”.

Tacos are one of my favorite meals, I can basically eat them every night and never get sick of them. The thing I love about tacos is you can have them so many ways. Maybe you’re in a burrito mood, maybe you’re in a hard shell mood, maybe you’re in a salad moon, maybe you’re in a soup mood, maybe you’re in a pepper steak mood, or maybe you want a casserole. In the case of the casserole, I got you covered.

Say hello to your new favorite dinner, Cheesy Taco Casserole!

This is a good ol comfort meal, perfect after a hard day of work. In the Winter time, this really warms up my bones in all the right spots. It has plenty of fresh vegetables (green pepper, tomatoes, jalapeno peppers), along with tomato soup that is going to hold those noodles together and soak up the good stuff. And that extra cheesy layer on top? Yup, you will fall in love with it.

Nov 07 2014

Extra cheesy Jalapeno Omelet recipe! My favorite Summer time breakfast!

The truth is that I made these Cheesy Jalapeno Omelets for the first time in June. It was was when the jalapeno plants in the garden started exploding with peppers all over each plant. And then after I tasted it for the first time I knew I had to share the recipe with you guys. Now it’s November and the recipe is finally here. What has taken me so long? Well I’ve just been eating these Cheesy Jalapeno Omelets nonstop!

What do you have for breakfast, is it usually a quick meal or do you like to sit down with it? I don’t really like meal rushing, so usually I sit down for every meal. Breakfast ranges from toast and a banana to something more savory, like scrambled eggs or a omelet. On weekends it tends to get sweet with homemade pancakes and waffles. Right now I’m all about pumpkin pancakes, YUM. But back to this omelet.

Jalapeno Omelet Recipe

The basis of this recipe is my favorite scrambled eggs recipe. Not to brag, but they kinda have been declared the best scrambled eggs by many eaters, so yeah. It’s a good start. This recipe for eggs has been with me for a long time and I pretty much stick with it as it’s my favorite. Throw in some cheese and chopped up jalapenos, fold the eggs instead of scrambling and the Cheesy Jalapeno Omelet is born.

First, you’ll need one jalapeno to make 2 omelets. Then you want to chop it up. Here’s some jalapenos that are still growing, even though it was October! We have a big bag of them in the kitchen. Jalapenos also freeze great if you want to throw them in the freezer to make them last longer.

Oct 17 2014

Extra Cheesy Pumpkin Macaroni and Cheese with Jalapenos! This cheesy recipe is pure comfort food, perfect to enjoy in the Fall season!

This recipe includes the ingredients:

Pumpkin
Jalapeno Peppers
Cheese

Which means it’s perfect.

It’s the perfect savory holiday macaroni and cheese, ready to be served to your family and friends. I don’t just reserve pumpkin for Fall though so I say have it year round!

Let’s talk Halloween first. Are you ready for it? I said 2 weeks ago I was going to get the Halloween decorations out but I still haven’t as it’s been hectic here with work. I wrote HALLOWEEN on 12 post-its posted all over our home though so I’m hoping this weekend it gets done! One of the things I miss most being from a small town is trick or treaters and people decorating their houses to to the extreme. Every year my Mom would go crazy with decorations from the windows to the door to the kitchen table. I love giving out treats to trick or treaters and making them tell me about their costumes, but my neighborhood in Brooklyn doesn’t really have trick or treaters, plus I live in a loft building so it’s not like the kids are going to go apartment to apartment. I miss it! Do you get trick or treaters? What are you handing out this year?

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!).

Delicious Buttermilk Jalapeno Biscuits

Aug 27 2014

Delicious Buttermilk Jalapeno Biscuits are easy to make with this recipe that includes step by step pictures. These Southern style homemade biscuits are made from scratch with diced up jalapeno peppers. They are best served with a warm comfort food casserole!

Want to know a true story? I made these biscuits twice. In one week. I nearly ate them all. I’m thinking about making them again. Right now.

These biscuits are what magical bread dreams (we all have them, right?) are about. They’re flaky, they’re moist, they’re full of flavor and you just can’t get enough of them. More specifically these are buttermilk biscuits which makes them ultra deluxe and ultra moist. Like my gif shows, buttermilk makes everything better, don’t you agree?

These biscuits also have jalapeno peppers in it for a slight bite of heat. The jalapenos are a great balance for that buttermilk giving it a little something special. I chop the jalapenos up pretty fine so they’re evenly distributed and not overwhelming. Between these biscuits and candied jalapenos I’m eating quite a bunch of jalapenos this Summer!

Aug 05 2014

Taco Black Bean Burger recipe

Can you guys believe it’s August already? Even though Fall is my favorite Season and I’m ready for the months to leap ahead and the leaves to change, there is still something romantic about the Summertime. There’s the gathering of friends in a park for a picnic, there’s barbecues on a rooftop, there’s farmers market stands bursting with the most tasty plums and peaches and there’s full force ahead garden season happening on the roof.

How can’t I love and respect Summer when I can run up to the roof and grab all these beauties from their container? Hello beautiful tomato!

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What are we picking? It’s a green harvest!

Mexican Taco Hot Dog

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Refried Beans Recipe

Refried Beans Recipe

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Instructions

The Little Jalapeno Plant That Could… Grow All Winter Long!

Cheesy Taco Ground Beef Casserole

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Jalapeno Omelet Recipe

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Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Salsa Verde Tacos

Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe

Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Ingredients

For the tomatillo salsa roja

For the Slow Cooker Tacos

Other

Toppings of Choice

Instructions

To make the salsa

To make the Slow Cooker Tacos

Delicious Buttermilk Jalapeno Biscuits

Mexican Taco Black Bean Burger

Best Vegetables to Roast

Vegetarian Chili Recipe

The Best Avocado Appetizer!

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Refried Beans Recipe

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Instructions

Jalapeno Omelet Recipe

Salsa Verde Tacos

Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe

Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Ingredients

For the tomatillo salsa roja

For the Slow Cooker Tacos

Other

Toppings of Choice

Instructions

To make the salsa

To make the Slow Cooker Tacos

Corn Salad Avocado Party Appetizer Recipe
Read More