After some experimenting, I’m excited to share my own super easy version of this Asian-inspired dish made in one of my all-time favorite kitchen appliances, my slow cooker!
I’ve got a super easy new recipe to share with you today … Vegetarian Slow Cooker Black Bean Tacos! This simple and tasty dish is from my friend Gina’s new Skinnytaste Fast and Slow cookbook.
This is a great light dish for summer that comes together very quickly, especially with the use of frozen corn (instead of boiling fresh corn and cutting it off the cob). If you’re looking for ways to reduce your overall consumption of meat, which is good for both your health and your wallet, this recipe for Tex-Mex Corn Fritters Over Black Bean Salad is a great place to start.
This is a guest post by Pamela Salzman with PamelaSalzman.com. Her blog was introduced to me by Shawn (our FB Moderator). Pamela’s Instagram feed always leaves me feeling hungry, so I thought you guys would love a guest recipe from her today! :)
It’s no secret that (with our pledge officially over) we do indulge in some special treats on occasion. So, just in time for Cinco de Mayo, here is my husband’s recipe for Homemade Honeydew Melon Margaritas!
These Carrot Fritters with Yogurt Sauce make a fabulous side dish for either dinner or breakfast. In the morning, pair them with an omelet (topped with a touch of cheese and sliced avocado) and a side of fruit (see picture below). And in the evening, serve with seafood (such as sautéed shrimp or scallops) and an arugula salad. These fritters are great leftover as well, so feel free to make them in advance or double the recipe so you can have them with two meals in a week!
Fish cakes are one of my favorite ways to eat seafood, especially when said seafood is leftover. I used to think fish the next day was just not very appetizing (i.e. too fishy!), but then one day I turned our leftovers into fish cakes, and I have never looked back.
Today I am sharing Asian-inspired salmon cakes that can be made into large cakes for a main dish or small cakes for an appetizer to share with friends. We’ve done it both ways and love them!
Like most people who often cook from scratch, I am just used to peeling and chopping all my own vegetables, making my own dough, and – not to be overlooked – doing lots of dishes! So when I recently decided I’d like to try making a “real food” coleslaw dish, I looked at the green and purple cabbages in the produce section of the supermarket and thought 2 heads of cabbage was an awful lot to buy (and chop up) for one small colorful dish of coleslaw. I asked the produce manager if he could cut the cabbages in half for me when he pointed me in the direction of pre-cut, bagged cabbages just for the purpose of making coleslaw – duh! I am so used to not being able to buy “convenience” food anymore that it didn’t even dawn on me to buy these ingredients pre-cut and ready to go. What a time saver (and a more appropriate amount of food)!
This recipe is super easy and somewhat of a deviation from the typical lemon-juice flavored seafood entree. Get ready to enjoy some unique flavors and impress your family without spending hours in the kitchen!
Everything is more fun on a stick, right? Well, that’s what I thought then I confirmed my suspicion as I sat and watched my family (yes, my husband included) practically fight over the last two of these chicken skewers the other night. Before my girls even knew what this dish was called they desperately needed more of “those things.” And the best part was that it took me no time at all to put this fancy-looking dinner together, which means it’s definitely “good enough” for company!
We often serve this tomatillo salsa with pork carnitas tacos. Yum!