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In: mexican

a burrito bowl made of ground Turkey and crisp, baked butternut squash, topped with avocado and chili flakes
Turkey & Butternut Burrito Bowl
August 16, 2019

This recipe is a twist on a burrito bowl that uses healthy carbs and healthy fats to help satisfy your craving for Mexican food or even noodle dishes without sacrificing flavor.  A fiesta bowl for your taste buds!   You can substitute the turkey with ground beef, bison or ground chicken.  You can also substitute the butternut squash with a yam or a sweet potato.  I like the squash because it stays a little crunchy.  Do not forget the lime it really brightens the dish and offsets the sweetness of the squash.

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a bowl of fresh cilantro, corn kernels, cubed zucchini, and ripe avocado sits on a table with tortilla chips, lime wedges, and a fork
Mexican Zucchini Succotash
February 28, 2019

Mexican Zucchini Succotash,  Here is  a recipe that will spice up your vegetables on Taco Tuesday.  The original recipe calls for a little corn.  But is it really is not needed.  But, if you use I would buy organic fresh or frozen.  This is little spicy delightful bite.  Just cook until vegetables are slightly tender.  You get a little snap and a little heat in each bite.  Yummm!

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sizzling chicken, peppers, and onions sitting in a fajita pan, looking perfectly seasoned with fresh lime and guacamole on the side
Fabulous Fajitas
October 11, 2018

The marinade is the secret to fabulously tender, juicy meat that can stand on its own.  Grilling gives it a smoky flavor but I cook these in a cast iron skillet.   It helps caramelize the vegetables and the meat.  If you are grilling I would use a basket to put the meat in and then use a skillet to cook the vegetables.   You can also use beef, bison or even venison as the protein.  When cooking chicken I allow for about 20% shrinkage.  Hence, the recipe calls for one and quarter pound to allow for one full pound of cooked protein.

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