I haven’t posted a big ol’ salad for a while and for a while I’ve been intrigued by this Cubby’s Beet & Goat Cheese Salad. As stated on Cubby’s website, the salad is a mix of Spring Greens, Roasted Red Beets, Toasted Pistachios, Goat Cheese, Avocado, Orange Slices, Orange Zest, and Orange Balsamic Vinaigrette.
I made this beautiful guacamole recipe from Ina Garten some time ago; I never did post it. I thought it would be nice this time of year when we’re all looking for a little sumpin’ sumpin’ to make and bring to Christmas parties or game day get-togethers, so here is Ina Garten’s Guacamole.
I’ve made a few versions of smashed chickpea avocado sandwiches. It’s been a try this with the recipe, try that with the recipe, using whatever’s at hand. I haven’t come up with an actual “recipe” that I wanted to share, though, until I hit upon a combination of Southwestern flavors. So here’s my Southwestern Smashed Chickpea Avocado Sandwich.
If you follow me, by now you’ve probably noticed I have a passion for Mexican food. And maybe you do, too? So when I started thinking about Cinco de Mayo coming up and Mother’s day right after, I couldn’t help but think of the classic Huevos Rancheros. Make that Huevos Rancheros! With an explanation mark!
If you are looking for a quick, easy and comforting skillet breakfast (that’s just as good for brinner) think of Eggs Poached in Rancheros Sauce. Cozy enough for the family & just fun enough for guests, Eggs Poached In Rancheros Sauce has got to be it. Plus this recipe has just enough spice to keeps things interesting and not too much for anyone.
Thanksgiving. It’s over. Or is it? If you need Leftover Turkey ideas, be sure to see my 12 Days of Turkey, which is now a collection of over 40 recipes for T-Day leftovers. Hopefully, you had a big salad like this Winter Salad with Avocado, Pomegranate & Maple Roasted Pecans for Thanksgiving. If not, maybe make it, now. And toss some leftover turkey in it if you’d like.
We seem to be having Cinco de Mayo week rather than just a day here at the Frugal household! Really, the three previous posts are all leading up to this very special recipe, Bob Armstrong Chile con Queso. What can I say? This is a masterpiece. I wish I could have gotten this recipe to you before the holiday, but make it anytime or pin it for later!
So do you guys use a recipe for Guacamole? Generally I don’t. I usually just go by taste & what I have on hand. I have another post coming up, Bob Armstrong Chile con Queso that calls for some Guacamole, so this time: a recipe.
I think I might have been a little cruel this last week. I’ve been mercilessly teasing you with this Southwestern Steak Salad on some of my prior posts. It’s seriously delish. Seriously noteworthy. You’ll need to make this one; it has something for everyone.
I don’t know about you, but I love, love, love me some Chicken Tortilla Soup. Or some Turkey Tortilla Soup. Or probably ANY Tortilla Soup. Just put it in front of me and I’ll eat it – no questions asked.
When the idea of making a Ramen with my Homemade Turkey Stock and a little leftover Thanksgiving Turkey entered my mind, I just couldn’t let it go. I mean seriously I was just under the grip of this cray cray idea. So of course, I started with google and I found the idea of Turkey Ramen is not without precedence. Is there nothing “new” in the world of cooking?
I don’t know why this Steak Salad is called “California” Steak salad, but I bet those “California cows” aren’t too happy about that turn of events! I think it’s because of the avocado. Regardless of how happy this particular cow was, this salad is delish!
Fresh & quick these Grilled Chicken Tacos with Avocado Mango Salsa are sure to become a family favorite. I particularly like this recipe because the chicken uses a dry rub and the Salsa is a quickie so dinner can be on the table in no time at all – no need for a long marinade.
AARP. Who knew? I’ve been a proud member, according to my card, since 2015, but looking back I wish I would have signed up earlier.
Many of my friends aren’t familiar with Chilaquiles, which is a bit of a shame. Frankly, they sound a bit odd: Old tortillas broken into pieces, fried and then simmered in a sauce? One bite is all it will take to realize how wrong an assumption can be. The tortillas take on a life of their own in this Chilaquiles Verde; they not only thicken the bright, tangy tomatillo sauce but achieve a gorgeous texture, slightly softened with just a bit of chew; cooked right they’re simply sublime.
Way back in the late 70’s I fell in love and lived in the quaint little town in the Colorado Rockies, Georgetown. Young and single with a new adventure every day, I really did have the time of my life. Hiking, backpacking and biking all summer, skiing all winter, I could pretty much eat anything I wanted, and I often wanted these delicious sandwiches! Healthy, fresh, filling and best of all, cheap!
I was introduced to Posole Rojo or Pozole Pork Hominy Stew in Denver when one of my co-workers bought it to nearly every “food day.” Those in the “know” snuck away to the buffet table before lunch to get some before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales.
I can’t remember the last time I had Falafel – college maybe? It seems there is always some wonderful place near a college in every city I’ve lived in…but who wants to take a drive just to have the experience? Surprisingly easy to make at home, you can customize them just the way you’d like.
I’ve been meaning to make Arepas forever, and when I saw an old Diner’s Drive In and Dives Gone Global rerun featuring these from La Caraquena I took it as a sign…and I’m glad I did. The combination of the still warm, fragrant Arepa with the cool, creamy, slightly tangy Chicken and Avocado filling is indescribable.
Today I want to share one of my hands down absolute favorite Vinaigrettes. One of my favorite dressings of any kind. Honey Citrus Vinaigrette.