I needed a side dish for some coconut chicken I was making and was totally stumped. I had some mango salsa sitting in the fridge from some fish tacos I'd made and BAM. It hit me. Don't you love it when the food gods smile down on you? Oh, I do. This is suuuuuuuch an easy meal to prep beforehand. Make your salsa and thai peanut dipping sauce and slice the veggies at some point in the week, or in the morning, whatevs, so all you have to do is roll the rolls and you're ready for . . .
Are you guys convinced yet that pressure cookers are pretty amazing? Steph's previous post vegetarian chili and pot roast had me drooling.. if you didn't catch her pressure cooker roast and chili recipes you need to go check them out! Today I'm going to share a simple yet delicious black bean and rice recipe. Since I received my Power Pressure Cooker XL a few months ago I've been playing with different recipes and cooking methods. Many so good and quick! But the function I found myself utilizing . . .
Crostini is one of my favorite appetizers. Classic bruschetta, mediterranean bruschetta, and now peach, ricotta, and basil crostini. Such an easy app to whip up, and hellooooo summer! Homemade ricotta really makes the dish. You boil milk and cream, add lemon juice, and let it strain for a couple of hours. That's IT! Thick and creamy, fresh ricotta pairs perfectly on the buttered, grilled toasts! Top with a juicy peach (or nectarine) slice, earthy basil, and a fruity balsamic glaze . . .
Tacos are life. Especially here at OhSo, I don't believe we've met a taco we didn't like. Velvet Taco is one of my favorite taco joints here in Dallas (shrimp and grits taco is next on my list of things to recreate). One of my friends introduced me to their elote. Many of you may have had elote, or corn on the cob with all the traditional Mexican slathering of mayo, lime, cheese, spices. I can't do the mayo, so I was super stoked they didn't use that, AND! and they put it all in a cup for you. I . . .
I really haven't ever met a soul who does not love a good bowl of guacamole!? (not that they don't exist!) I have a secret ingredient to my own recipe that always has friends asking for the recipe! Wanna know what it is? I'll tell ya, just not yet. It seems there are two types of guacamole people out there. Smooth guac and Chunky guac people. I like mine somewhere in-between but love both! and will eat both! however, depending on who I am serving the guacamole to will depend on how smooth . . .
You guys. I cannot tell you how excited I am about this new recipe. Summer is slowly coming to an end, so you must make this right now. Although I do see it as a warm, light and delicious escape to the tropical Caribbean during the cold winter months, especially when all you've been making is creamy soup and heavy pastas (what, you don't do that during the winter?). I love this because you can do all of the prepwork earlier in the day (or during naptime) so that dinner time isn't as . . .
One of my favorite things about summer is the juicy, fresh produce. Especially from our farmer's market. ESPECIALLY those of the sugary, sweet variety. Make your simple syrup with juice, lime juice, and sugar. Sometimes I go a little overboard and buy a ton of my favorite fruit, nectarines and peaches, so the other day I busted out a cobbler for a friend I took dinner to (while I ooh'ed and ahh'ed at her new, precious little bebe). Smoothies are always wonderful with ripe fruit, but I . . .
If you know me, you know I am no stranger to potatoes. I have always loved potatoes, since I was a child, but spending my youth in Idaho only gave me a stronger respect for these delicious vegetables. I love their versatility. They can be use for just about any dish, with any seasonings, in any culture, for any course. Welllll, maybe not dessert? I don't know. I might have to do some digging to figure out that one? I'm so excited for this post! It's another addition to the Taste of Spain . . .
We are so very excited to be giving away this amazing 11.5 inch Wolf Gourmet Skillet. I have been using their pans for everything this last month and have loved their quality, their ease of use and clean up and they are beautiful!! I personally love to broil my veggies in this stainless steel skillet for this recipe for a BLACKENED SALSA. This skillet is been amazing, all of their pans have honestly impressed me. This skillet can handle the high high heat of broiling, has a . . .
My family is on a blackened salsa kick this last month. Two of my favorite restaurants make their salsa blackened. I've tried roasting my salsa several times but it wasn't the same! I was missing a few key elements. I found this out one day while touring the back kitchen of a popular restaurant here in Southern California. As I walked by a few of the chefs I noticed they were chopping up many black, charred vegetables. Peppers, tomatoes, and SHALLOTS. (Not onion.) So I tweaked my recipe to . . .