I kind of feel like just letting the pictures talk to you today, friends. Eat with your eyes, it’s so darn fun. But don’t leave your belly hanging…get these on your Super Bowl menu this year. So good. Continue reading
mexican
Cheesy Beef Enchiladas
So, I’ve never made genuinely homemade enchiladas. Yes, I’ve put together a pan of these Mexican delights with a jar of store bought enchilada sauce but they are always just mediocre. Homemade enchilada sauce always seemed so intimidating. So time consuming. But after a little trustee old interweb research I finally found a super simple method that blows any store bought sauce out of the water. Thank you, Emeril Lagasse. From the bottom of my Mexican-food-loving heart. Continue reading
Southwest Lettuce Wraps with Avocado Sauce
Once upon a time there was a blender. Lets just call him Mr Blender. Clever, I know. Continue reading
Chicken, Black Bean and Avocado Eggrolls
Serve them as an appetizer, snack or dinner. Quite honestly, Id choose seconds instead of dessert any day of the week. The chopped avocado inside of the egg roll is the most awesome surprise…and of course, all of its co-stars get my props, too. Continue reading
Mexican Street Corn
I can’t. I’m not even going to try. Please make this. Immediately. Forever and ever Amen. Continue reading
Grilled Chicken Fajitas
In honor of Cinco De Mayo I find it only necessary to share with you one of our very favorite “Mexican” recipes. Grilled Chicken Fajitas.
Your belly will think they are as beautiful as your eyes do, friends. Smokey, charred, savory chicken loaded with herbs and spices paired with slightly crisp peppers and onions equal magic on my tastebuds. Continue reading
Slow Cooker Salsa Verde Pulled Chicken
There are recipes like this floating around all over the internet. Slow cooker southwest chicken in all shapes and forms and I’ve tried so many variations. My sister found this recipe on Pinterest and we couldn’t love it more. I added a few spices because heaven forbid I leave any recipe alone (control issues, friends-Im working on it) but in my opinion the smoked paprika is key…so yummy. I’ll be making this over and over again…the more delicious minimal ingredient, throw-in-the-slow-cooker-and-leave-it-alone-all-day recipes I can keep in my back pocket, the merrier, for sure. This chicken makes awesome quesadillas, tacos, salads and so much more. But piled on top of a crispy tortilla (like in this recipe) with spinach and blazing hot salsa is my very favorite way to eat it. Continue reading
Mexican Stuffed Peppers
I have been playing around with stuffed peppers forever. Quite honestly, I don’t love them. I’m not sure what exactly it is about them but the flavor has just never knocked my socks off; and the rice has always thrown me off a bit. Which is why I took them on a little trip down Mexico road 😉 And now? A taco in a pepper bowl…with all the goods piled right on top. I’m sold.
I’ve tested them all sorts of ways: precooking the meat before stuffing them, with rice, without, tomato sauce, or not, different cheeses and spices…but this is my favorite version. Easy peasy and delicious!
Mexican Stuffed Peppers
Ingredients
3 Bell Peppers, seeded, cored and halved
1 Pound Lean Ground Beef
1 Cup Pinto or Black Beans
1 (15 Ounce) Can Tomato Sauce
1 Cup Shredded Monterey Jack Cheese
3/4 Cup Frozen Corn
3 Tablespoons Taco Seasoning
1 Avocado, diced
1/4 Cup Greek Yogurt
1/4 Cup Sour Cream
1/3 Cup Salsa
Directions
Preheat oven 350. In a large bowl mix together beef, beans, tomato sauce, 3/4 cup cheese, corn and taco seasoning. Stuff the mixture into the pepper halves and place on a baking sheet. Bake for 30 minutes or until filling is cooked through and peppers are beginning to soften.
While peppers are cooking, whisk together the greek yogurt, sour cream and salsa. Top cooked peppers with diced avocado and yogurt sauce. Serves 4-6.
nourishedpeach.com 