As I mentioned in my last post, these Roasted Veggie Tacos use the same ingredients as my Mediterranean-Style Bowl but taste totally different! So take a chance and make them two days in a row to see what I mean….it’s the perfect way to use up leftovers… they’re so delicious!
Happy Holidays!!
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I had a craving for a big bowl of salad – so I checked out my fridge to see what I could add to make it super yummy… I ended up roasting cauliflower with the ‘power’ spices and adding potatoes, zucchini and red onion along with a few shavings of Parmesan cheese… any dressing can top it off! Super delicious AND super healthy! And with the leftover veggies I’ll be sharing an awesome taco recipe next time…
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This Creamy Tomato Soup tastes delicious…think comfort food…but lighter. Think creamy, delicious and wholesome. I’ve taken classic cream of tomato soup and made it healthier without sacrificing one bit of flavor…
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Cauliflower has become a staple in our house… I have to be honest, I didn’t always like cauliflower … in fact, growing up it was probably my least favorite veggie. But times change, taste buds change, and cooking styles change. Now cauliflower is a go-to nightly side…especially when it’s roasted – it’s just so darned good!
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I love a good burger and these ended up fitting the bill! I chopped up the cheddar cheese into small squares and added them to the ground chicken before shaping into burgers. The cheese melts while the burger cooks infusing it with moisture and more flavor…
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Corn on the cob used to be just a summertime treat… nowadays almost every supermarket has packs ready to buy so there’s no excuse not to keep on grilling even into autumn. Today’s salad is great for a quick lunch or as a side to any entree…
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Today is Taco Tuesday! These tasty Tacos al Pastor are so simple to make. I shared a recipe for Tacos al Pastor made in a slow-cooker a few years ago and decided to make one for the stove top… although the original al Pastor is pork that is made on a spit-grill, I don’t have one of those, so I cut a pork tenderloin into chunks then braise them in a pineapple-lime broth until they fall apart. Once shredded they fit perfectly into soft corn tortillas. With the addition of sliced red onion, fresh cilantro and shredded cotija cheese these Tacos al Pastor are ready-to-eat!
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I first shared this Ceviche recipe in 2016 – it’s about time we revisited it!
…Ceviche is one of my favorite ways to eat scallops, tuna, salmon… well just about any fish that can be made into a ceviche! The first time I had it was in a Cuban restaurant in Chicago. In Chicago for only a few days, I went back to eat it three times. After I got home I craved it, but no restaurant where I live served it, so I had to remember the flavor profile and learned to make it. Now I have it as often as I like…
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My niece Michelle asked for this recipe recently so I decided to share it on today’s post…Michelle – here it is! Love you girl…
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Fabulous Fare Sisters 