Tired today? Out late or just a candy hangover? Either way, I've got the antidote. Here's dinner tonight: Steak Tacos. The easiest ones ever. Serve with sliced avocado and dinner's done. What? Avocado is a serious vegetable! But, fine, if you have the energy, you can also whip up a side of sautéed spinach, which is also ridiculously easy. (Add a can of drained hominy, too. Yum.) (more after the jump)
I know what it looks like. Judging by this recipe, you may think that I can't give up summer. While that may be true, this recipe isn't the sure sign you may think it is. Because this recipe has a secret: the garlic lime shrimp are perfect for a light meal all year around. The corn salsa, not so much, but that shouldn't stop you from filing this under best quick weeknight meals for any time of year. (more after the jump)
What better way to end a week long celebration of tacos than with Chipotle Sweet Potato, Lentil and Guacamole Tacos? These babies might be one of my favorite family food finds ever. When I whipped up these vegetarian tacos, I fully expected my boys, especially the hungry papa, to feel less than satisfied. After all, our favorite go-to tacos are classic beef tacos and tacos made with carnitas, not to mention our new favorite Greek-style tacos and jerk chicken tacos. Notice a theme? Meat, meat, meat and meat. But, to my surprise, the boys loved this meatless version. Like seconds and thirds love them. (more after the jump)
This week's taco fiesta rocks on with my Caribbean inpspired Jerk Chicken Tacos with Mango Salsa. You know what I love most about these? That their big flavor comes together with five ingredients. Take that weeknight rush that kicks my ass every Monday through Friday (and some Saturdays and Sundays, too)! I'm always happy when I develop a post-worthy recipe that also happens to be quick and super easy, but I've got to admit that I never set out to make quick and easy the point. This recipe came about differently, though. (more after the jump)
Cinco de Mayo has passed, but my desire for tacos has not. So, hungry mamas and papas: welcome to taco week. Ole! And yasou? That's right: in an epic clash of ancient calendars, Greek Easter and Cinco de Mayo fell on the same day this year. (Cinco de Mayo is totally an ancient holiday.) In honor of this great alignment, I'm kicking off the first annual One Hungry Mama taco week with a taco inspired by a fusion of my heritage and favorite cuisine. I present thee with my Greek-Style Tacos. Or, as I like to call them, Grexican Tacos. (Mexigreek Tacos? Help me out here, people.) (More after the jump)
I have a confession: I'm not a very experienced grill master. Or, um, a very enthusiastic one. I'm capable, but grilling is not my thing. I weasel my way out of being in control nearly every time we fire up the grill. It's too easy: There's always some dude—the Hungry Papa, a friend, a grandpa—who wants to flip the burgers. Be my guest! Grilling is just not that exciting. My favorite part of cooking is coming up with flavor combinations, developing a recipe, tasting and adjusting to make something perfect. While I know that grilling takes technique—skill that I'm sure I have somewhere inside of me—I'd much rather dream up the menu, do the seasoning, and hand over the spatula and tongs. Maybe it's because we almost exclusively grill meals that include meat. (The dude effect?) Not sure, but everything changed suddenly when we had a vegetarian friend over for dinner. I suddenly felt excited to grill. What's that about?! Who knows, but it yielded these Grilled Zucchini and Corn Tacos with Salsa Verde (can be shared with kids 6+ mos)*, so I'm not going to think about it too hard. (more after the jump)
Rajas con hongos. Say it with me: RRRRRRRRRahas con hongos. What can I say—I'm still in Spanish mode from my trip. That, and a well rolled R is kinda sexy (don't you think?). Back to the rajas con hongos or, as we say here in the States, roasted poblano peppers and mushrooms. This isn't just any old combination, but rather a dish popular in, among other areas, Pueblo and Oaxaca, Mexico, where mushrooms grow in abundance. It's a variation of an even simpler dish—rajas—which is strips of roasted poblano peppers sautéed in cream mixed with just enough grated cheese to pull the dish together. Add mushrooms and you get rajas con hongos. You can eat rajas con hongos as a vegetable side dish—I love them alongside scrambled eggs and warm tortillas for breakfast, lunch or dinner—or use them to make bad ass vegetarian tacos. Say it with me: MOOey, MOOey delicioso.
Is it just me, or have you always assumed that white potatoes are not particularly healthy? Maybe it’s because my favorite way to eat them is fried or smothered in sour cream or butter (or, um, both). But, as it turns out, prepared healthily, white potatoes are really good for you. In fact, they are […]
Told you I went crazy cooking Mexican food this weekend! Cinco de Mayo is one of my favorite holidays (shout out to Sam, a fellow Cinco de Mayo fan with whom I’ve shared many debaucherous May 5th’s!). But, since I can’t partake in margaritas this year (groan), I’m less inclined to celebrate out and about. […]
Michelle recently told me that she was stumped when her parents, who regularly cook potatoes, asked her why she never cooks them. I never cook them either! We talked about how Isaac and Atticus—at 2- and 3-years-old, respectively—hardly ever eat them. Isaac’s experiences have been limited to shepherd’s pie and a few holiday meals. And […]
Mouthwatering Italian Meatballs that taste like they were made by an Italian grandma, but come together in a fraction of the time that real Italian grandmas put into theirs.
These Vegetable Fajitas from Make It Easy are a vegetarian one-pan meal that will satisfy even the meat-eaters (and picky ones) in your family. Promise.
One of my favorite holidays is this week (tomorrow!): Cinco de Mayo. Having just returned from an amazing long weekend in Mexico, I'm more excited than ever to honor a day—technically the mark of the Mexican army's victory at the Battle of Puebla—that is a celebration of one of the warmest, most beautiful cultures on the planet. And I'm not just saying that because I love Mexican food. Yes, Mexican food is wonderful, but it is a mere reflection of the beauty of the people and place. Mexico stole my heart and it's no wonder: It is full of color. Its culture honors amazing ancient traditions. Even ones like pulque that can get you a little drunk. And, of course, Mexico has a varied, rich cuisine that never ceases to amaze—or sate—me. Cinco de Mayo is a wonderful opportunity to drink margaritas and shake your maracas (ahem), but it's also a wonderful opportunity to dig into Mexican culture and these recipes, too. I hope that you will. Here are a few to get you started. (more after the jump)