mini chicken tacos

unnamed (19)

It’s likely that there will be a theme for the shower and we have to admit, we are big fans of a little fiesta! The flavors are so fun and beg to be served family style! Just like the theme, these mini chicken tacos are sure to be a hit! They’re cute and not to mention, oh so tasty. Can’t find mini tortillas? Try making your own using large tortillas and a biscuit or cookie cutter!

Mini Chicken Tacos with Avocado Crema

Makes: 16-24 mini tacos
Total Time: 45 minutes

Ingredients
1 ½ pounds skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chipotle chili powder
1 cup grape tomatoes, quartered
½ red onion, finely diced
¼ cup fresh cilantro, chopped
1 lime, juiced
16-24 mini tortillas, flour or corn
4 ounces queso fresco cheese, crumbled
1 avocado, sliced
sliced lettuce or cabbage
extra limes for garnish

chipotle lime crema
3 tablespoons Greek yogurt
¾ cup half and half
1 tablespoon adobo sauce
juice of half a lime
1/8 teaspoon salt

Directions
Preheat oven to 375°F.

Heat a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Add the olive oil to the skillet and let it get really hot. Once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes.

In a small bowl, combine cumin, paprika, chili powders, garlic powder and onion powder. Set aside.

While the chicken is cooking, combine the diced onion, tomatoes, lime juice and cilantro in a small bowl. Add a sprinkle of salt and pepper and set aside.

Once chicken is cooked, transfer chicken and pan juices to a bowl and add mixed spices. Use forks to shred the chicken and mix in the spices.

To assemble, place chicken in a tortilla and top with salsa, crumbled cheese and a drizzle of crema. Serve with avocado, sliced cabbage (or lettuce) and a squeeze of lime.

Advertisements

bridal shower favors

unnamed (17)unnamed (18)

cucumber grapefruit Paloma

unnamed (19).png

Light, refreshing, and oh so tasty! Sounds like the perfect recipe for mom doesn’t it? We love this cocktail for it’s general drinkability during the warmer months ahead, but also for its ability to easily turn into a mocktail! Just skip the tequila and add a few more splashes of juice and sparkling water.

The Perfect Paloma

Makes: 2 drinks
Total Time: 10 minutes

Ingredients
4 ounces Reposado tequila
1 ounce fresh lime juice
3 cucumber slices
3 ounces fresh grapefruit juice
pinch of salt
1 ounce club soda
3 tablespoons simple syrup or agave

Directions
In a shaker, muddle the cucumber slices and lime juice. Add the tequila, grapefruit juice and simple syrup. Add in a small pinch of salt. Shake to combine.

Pour over ice into two glasses rimmed with salt or sugar (optional).

Top with club soda and stir to combine. Garnish with lime, grapefruit slices and/or cucumber slices.

quinoa stuffed eggplant

unnamed (18).png

Want to impress the socks right off a special lady in your life? Make this dish! This veggie filled, recipe is light yet filling and we can guarantee that it will be a big hit, especially in the flavor department! We recommend serving with a light, dressed salad of chopped veggies or greens!

Quinoa Stuffed Eggplant with Yogurt Sauce

Makes: 4 servings
Total Time: 1 hour 15 minutes

Ingredients
eggplant
2 garlic cloves, crushed
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon chili flakes
1 teaspoon paprika
½ teaspoon salt
2 tablespoons lemon zest
2/3 cup olive oil, plus extra for drizzle
2 medium eggplants

yogurt sauce
½ cup Greek yogurt
½ cup buttermilk
1 ½ tablespoons olive oil
1 garlic clove, crushed
pinch of salt

quinoa
1 cup quinoa, rinsed
2 cups water or broth
2 teaspoons cilantro, chopped, plus more to garnish
2 teaspoons mint, chopped
1/3 cup sliced almonds, toasted
3 green onions, sliced
1 ½ tablespoons lemon juice

Directions
Preheat oven to 400°F.

In a small bowl, mix together the garlic, cumin, coriander, chili flakes, paprika, salt, lemon zest and ½ cup of the olive oil.

Cut the eggplants in half lengthwise then score the flesh of each half by making deep, diagonal cuts into the flesh without piercing the skin. Spoon the garlic and spice mixture over each half, spreading evenly. Place the eggplant, cut side up, on a baking sheet. Roast in the oven for 40 minutes, or until the eggplants are completely soft.

To make the yogurt sauce, combine yogurt, buttermilk, olive oil, garlic and salt in a small bowl.

Whisk to combine and taste. Adjust seasoning if desired and transfer to refrigerator to keep cold.

In a medium saucepan, combine the quinoa, two cups liquid (water or broth) and a pinch of salt. Bring to a rolling boil. Once boiling, lower the heat to the lowest setting and cover. Cook for 15 minutes. After 15 minutes, remove from heat but keep covered for another 5 minutes.

When the quinoa is done, remove the lid, add remaining olive oil and fluff with a fork. Add herbs, almonds, green onions, lemon juice and a pinch of salt. Stir to combine and taste, adding more seasoning if desired.

To serve, place ½ of an eggplant cut side up on a plate. Spoon the quinoa mixture on top, then spoon over some yogurt sauce, sprinkle with cilantro and a drizzle of olive oil.

blueberry brown butter waffles

unnamed (17).png

Can you think of any better way to wake mom up than with homemade breakfast in bed? Because we can’t! These yummy waffles provide the wow factor when it comes to presentation AND taste. The best part? They are SO simple to throw together and great for making with kids! We recommend placing on a tray with additional bowls of toppings, her favorite morning cup and some fresh flowers.

Blueberry Brown Butter Waffles

Makes: 8 servings
Total Time: 25 minutes

Ingredients
3 cups all-purpose flour
1 teaspoon salt
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 ½ cups blueberries
2 ½ cups buttermilk
4 eggs
1 stick butter, melted
2 teaspoons vanilla

for topping
whipped cream
extra berries
syrup
butter
sprinkles

Directions
Preheat oven to 200°F and have a rimmed baking sheet ready. This is where you’ll place
cooked waffles to keep them warm.

Preheat your waffle iron.

Melt butter in a medium saucepan over medium heat. Whisk constantly as the butter begins to bubble and foam. After several minutes, small brown flecks will appear at the bottom of the saucepan. Continue whisking until it turns brown and is giving off a nutty aroma. Transfer immediately to a large bowl to cool.

Whisk together the flour, salt, sugar, baking powder and baking soda in a medium bowl. Toss in the blueberries and coat well with the flour mixture.

Add the buttermilk, eggs and vanilla to the bowl of butter. Whisk until combined. Pour the dry mixture into the wet mixture and fold until just combined and no dry lumps remain.

Generously coat your waffle iron with non-stick spray or butter. Then cook waffles according to the machine instructions. Once cooked, transfer to rimmed baking sheet and keep warm in the oven.

Serve immediately with your favorite toppings: syrup, whipped cream, berries, sprinkles – whatever makes you happy!

How to Host Mother’s Day Brunch

unnamed (11)unnamed (12).png

There’s nothing we love more than a day that celebrates the special women in our lives – and guess what? It’s coming up! This Mother’s Day we  hope you spoil all of the lovely ladies in your life (or you’re the one getting spoiled!), because they (you!) most certainly deserve it. Stumped on what to do? We highly recommend making one of these fabulous recipes and giving her the most relaxing day possible. Hosting a get together? You won’t want to miss our features this week! Starting with Tips for Hosting…

unnamed (13)unnamed (14)unnamed (15)

black bean and avocado tacos

unnamed (8)

We know to some, tacos without meat may sound crazy – but this is the fun part about trying vegetarian meals! You get to expand your food horizons and palate by trying combinations and flavors you didn’t know were possible. These simple tacos let the flavors of fresh ingredients really shine – which is something that makes our heart (and taste buds) sing!

Sweet Corn & Black Bean Tacos with Avocado
Makes: 10 tacos
Total Time: 35 minutes
Ingredients
corn
2 cups fresh corn, shucked (about 2 ears)
¼ cup cilantro, chopped
3 medium radishes, sliced into strips
1 lime, juiced and zested
1 small jalapeno, seeded and minced (optional)
1 tablespoon olive oil
¼ teaspoon salt
½ cup Cotija cheese
black beans
2 cans black beans, rinsed and drained
2 cloves garlic, minced
1 tablespoon olive oil
1 small red onion, chopped
1 cup your favorite chunky salsa
1 tablespoon cumin
1/4 cup vegetable stock
salt and pepper to taste
crema
1 cup cilantro
2 tablespoons lime juice
1 cup sour cream
¼ teaspoon salt
assembly
10 small corn tortillas
2 large avocados, sliced into thin strips
salsa
Directions
Toss ingredients for corn and radish salad in a medium mixing bowl. Stir well to combine. Taste and season additionally if needed.
To prepare the beans, heat olive oil in a large saucepan. Add the onions and garlic with a
sprinkle of salt. Cook, stirring occasionally, until the onions have softened and the garlic is fragrant, about 6-8 minutes. Add the cumin and cook for another 30 seconds. Pour in beans, salsa and vegetable stock. Stir then cover and reduce heat to a simmer. Cook for 10 minutes, then remove lid and use the back of a fork or masher to mash half the beans. Remove from heat, season generously with salt and pepper and cover until ready to serve.
Combine cilantro and lime juice in a food processor and pulse until fine. Add sour cream and salt and puree until smooth. Taste and adjust seasoning as needed.
To warm the tortillas, heat a cast iron skillet over medium heat and warm each tortilla, flipping occasionally. Fold in a towel to keep them warm.
Spread the beans down the middle of each tortilla, then top with corn salad. Top with sliced avocado, salsa and a side of crèma.

one full week of meal ideas

unnamed (3)

unnamed (4)

Click here for printable grocery list