Tex-Mex Chopped Salad

Tex-Mex Chopped Salad

A Tex-mex inspired salad full of fresh vegetables, beans, cheddar cheese, tortilla chips and spicy pumpkin seeds with a bright and zesty honey lime dressing.

Everything is chopped to bits so you can get a little taste of every ingredient in each bite. I love that.

There’s fresh tomatoes, avocados, cucumbers (or zucchini), corn, red onions, sharp cheddar cheese and iceberg or romaine lettuce. I know some people have a vendetta against iceberg but I happen to like it, especially in the summer when I crave the cool, crispness of it. … 

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Southwestern Mashed Potatoes

Southwestern Mash

Just five ingredients come together to make these zesty and delicious southwestern mashed potatoes! I started with Simply Potatoes Traditional Mashed Potatoes and mixed in cheddar cheese, corn, avocado and jalapeno peppers. You can create your own five ingredient fix using Simply Potatoes and enter them in the five ingredient recipe contest for a chance to win a grand prize of $3,000.

Simply potatoes are fresh, refrigerated potatoes that have never been frozen. They’re easy to prepare and made with only real ingredients like whole milk, butter and salt.

These are the creamiest mashed potatoes on Earth! The cheese melts right into them along with the mashed avocado making them rich and even more buttery than they are to begin with.

The avocado turns them a pretty shade of green and the corn gives them little pops of texture. The jalapenos aren’t overpowering but more on the subtle side. Everything comes together to make a flavorful side dish to spice up you meals. A new favorite in my house.

I hope I inspired you to enter your own five ingredient fix in the recipe contest! Simply potatoes makes it so easy and convenient for you, there’s no excuse not to. I can’t wait to see your creations!

Southwestern Mashed Potatoes

Rating: 51

Prep Time: 10 minutes

Yield: 4 servings

Southwestern Mashed Potatoes

Just five ingredients come together to make these zesty and delicious southwestern mashed potatoes! Simply Potatoes traditional mashed potatoes, cheddar cheese, corn, avocado and jalapeno peppers.

INGREDIENTS:

1 pound 8 ounce package of Simply Potatoes Traditional Mashed Potatoes
3/4 cup cheddar cheese
1/2 cup cooked corn
1 avocado, mashed
1/4 cup jarred or canned jalapenos, diced, with a little of the juice they're packed in

INSTRUCTIONS:

  1. Cook the Simply Potatoes Traditional Mashed Potatoes according to package directions.
  2. Scoop it into a large, microwave safe mixing bowl and stir in the cheddar and corn. Microwave 30 seconds. Stir well.
  3. Mix in the mashed avocado and jalapenos including a tablespoon or two of the juice. Serve immediately.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/southwestern-mashed-potatoes/

For rules on how to enter the Sweepstakes click here.

This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

Black Bean & Sweet Potato Quinoa Burgers

Black Bean & Sweet Potato Quinoa Burger

Quinoa burgers with black beans, sweet potatoes, green chiles and roasted red peppers topped with white cheddar cheese and a spicy avocado salsa to brighten things up.

The green chiles along with chili powder and cumin give it a slight pop of heat and the roasted red pepper, onion and garlic give it great flavor.

Baking gives them a slightly crispy outer crust that gives way to creamy middles with some whole black beans and orange speckles of sweet potato and quinoa. I always set aside some of the black beans to mix in after combining everything together to give it a little texture. You can also set aside some of the onion and red pepper too.

I’ve been looking for the secret method or ingredient that prevents fragile bean burgers from falling apart so easily.

I’m getting closer to nailing it.

These didn’t break or fall apart at all. I don’t know whether it was because I used a food processor to combine them when, in the past I always used a potato masher, or if it’s the potato binding them together.

Clearly, I need to do a lot more testing. That’s not a problem because veggie burgers are one of my favorite foods. I can eat them every day without complaint for breakfast, lunch and dinner.

So. . . I will. Until I nail down the secret.

That’s just how I roll.

Sweet Potato Black Bean Quinoa Burgers

Black Bean & Sweet Potato Quinoa Burgers

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 8 burgers

Black Bean & Sweet Potato Quinoa Burgers

Quinoa burgers with black beans, sweet potatoes, green chiles and roasted red peppers topped with white cheddar cheese and a spicy avocado salsa to brighten things up.

INGREDIENTS:

1 cup uncooked quinoa (about 2 + 1/2 cups cooked)
1 medium organic sweet potato (abut 8 ounces)
2 cans (15.5 ounce each) black beans, drained and rinsed
1/3 cup panko crumbs (Japanese bread crumbs)
1 large onion, quartered
2 cloves garlic, rough chopped
1/2 jarred roasted red pepper, rough chopped
1 can green chiles, with juices
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
1/4 teaspoon fresh black pepper
2 cups shredded sharp white cheddar
Salsa:
1 cup corn
1 avocado, diced
1/4 cup diced red onion
1 tablespoon diced pickled jalapeno or 1 fresh jalapeno, diced
1 teaspoon chopped fresh cilantro or parsley
2 - 3 teaspoons fresh squeezed lime juice
coarse salt and fresh black pepper
buns, for serving
mayonnaise, for serving

INSTRUCTIONS:

  1. Rinse the quinoa well in a wire strainer and cook according to package directions. Fluff with a fork and let cool.
  2. Wash the sweet potato and poke it a few times with a fork. Microwave about 4 minutes or until fork tender. Let cool then rough chop - you don't have to peel it.
  3. Set aside 3/4 cup of the black beans and add the rest to a food processor with the sweet potato, panko crumbs, onion, garlic, red pepper, green chiles, chili powder, cumin, salt and black pepper. Pulse together until just combined, scraping down the sides if needed.
  4. Scoop it out into a medium mixing bowl and add the cooked quinoa and the beans you set aside. Mix with a spoon until well combined. Cover with plastic wrap and refrigerate 1/2 hour.
  5. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Scoop up slightly rounded 1/2 cups of the bean mixture and use your hands to form into patties. Pack them together good.
  6. Place an inch apart on the baking sheet. Bake 25 minutes.
  7. Meanwhile make the avocado salsa. Combine everything together in a small bowl and season to taste with salt and pepper. Refrigerate.
  8. After 25 minutes pile the cheese on top of the burgers and place them back in the oven until it melts.
  9. Serve on toasted buns topped with salsa and mayonnaise. Store leftovers in the refrigerator up to 4 days or freeze.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/black-bean-sweet-potato-quinoa-burgers/

Slow-Cooker Taco Soup

Slow Cooker Taco Soup

Slow-cooker Tex-Mex soup with ground beef, corn, tomatoes, onions and bell peppers swimming in a taco-seasoned, cheddar cheese, tomato broth with my secret ingredient – refried beans. They’re great for thickening the soup while at the same adding a ton of flavor. Plus I love them on my tacos so I had to sneak them in.

Just say the word taco and I start jumping up and down like an excited puppy dog. I love them in all their different flavors, shapes and forms but my favorite will always be the traditional American taco of ground beef, cheese, sour cream, lettuce and tomato {a little avocado and a spoonful of refried beans never hurt either}.

This tastes just like one! Only more comforting because that’s how soup rolls. When you pile on the toppings like sour cream and tortilla chips you really bring on the taco experience. In a whole new way.

Get out your soup spoons.

And your slow-cookers.

Taco Soup

Slow-Cooker Taco Soup

Rating: 51

Prep Time: 20 minutes

Yield: 6 servings

Slow-Cooker Taco Soup

Slow-cooker Tex-Mex soup with ground beef, corn, tomatoes, onions and bell peppers swimming in a taco-seasoned, cheddar cheese, tomato broth with my secret ingredient - refried beans.

INGREDIENTS:

2 tablespoons olive oil
1 large onion, diced
1 large green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 + 1/2 pounds lean ground beef
2 cans {14 ounces each) beef broth
2 packets msg-free taco seasoning or 4 tablespoons homemade
1 teaspoon dried oregano (preferably Mexican)
1 can (14.5 ounce) petite diced tomatoes with juices
1 + 1/2 cups corn
1 can (16 ounce) refried beans
2 cups shredded sharp cheddar cheese
Your choice of garnishes:
sour cream
tortilla chips
diced avocado or guacamole
shredded lettuce
diced fresh tomatoes
chopped fresh cilantro

INSTRUCTIONS:

  1. Heat the oil in a large skillet over medium heat and add the onion, pepper and garlic. Season well with salt and pepper. Cook until tender, stirring often, turn heat down slightly if it starts to brown too quickly.
  2. Remove the vegetables to the slow-cooker and add the ground beef to the skillet. Cook, breaking it apart as it cooks, until browned. While the meat is browning you can add the broth, taco seasoning, oregano, tomatoes, corn and refried beans to the slow-cooker. Mix well.
  3. Once the meat is cooked add to the slow-cooker and mix well. Add about 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper. Cook on high 3 - 4 hours or low 5 - 6. About a half hour before serving skim off any grease that rises to the top, taste and re-season if needed then mix in the cheddar cheese.
  4. Serve with your choice of garnishes.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-taco-soup/

Chicken, Bacon and Corn Salad w/ Honey Lime Vinaigrette


Chicken Corn and Bacon Salad

Tender rotisserie chicken comes together with bacon, avocado, grilled corn and romaine lettuce in a honey lime vinaigrette to make this bright and tasty salad. This makes a great main dish that won’t make you feel like you’re missing out on anything because you’re eating a ‘salad’ for dinner. … 

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