How To Make Tuna Patties | Food Recipes

How To Make Tuna Patties | Food Recipes

Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”

We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes.

How To Make Tuna Patties | Food Recipes

How To Make Tuna Patties | Food Recipes
How To Make Tuna Patties | Food Recipes

INGREDIENTS :

  • 2 6-ounce cans tuna
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter

INSTRUCTIONS :

  1. Drain tuna:
  • Drain the liquid from the tuna cans.
  • If you are using tuna packed in water, reserve a tablespoon of the tuna water, and
  • add a teaspoon of olive oil to the tuna mixture in the next step.
  1. Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg:
  • In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce.
  • Sprinkle on salt and freshly ground black pepper.
  • Taste the mixture before adding the egg to see if it needs more seasoning to your taste.
  • Mix in the egg.
  1. Form into patties, chill:
  • Divide the mixture into 4 parts.
  • With each part, form into a ball and then flatten into a patty.
  • Place onto a wax paper lined tray and chill for an hour.
  • (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

You can find complete recipes of this Tuna Patties in simplyrecipes.com

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!

Hello, hello! How was your weekend? Did you do anything fun?

My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)

We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉

Crunchy lettuce leaves replace flour tortillas in this easy gluten-free lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!

The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

INGREDIENTS :

  • 1 head iceberg lettuce
  • 4 slices gluten-free deli turkey (I like Applegate Farms)
  • 4 slices gluten-free bacon, cooked (I like Applegate Farms)
  • 1 avocado, thinly sliced
  • 1 roma tomato, thinly sliced

For the Basil-Mayo:

  • 1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

INSTRUCTIONS :

  1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth.
  2. Alternatively, mince basil and garlic then whisk all ingredients together.
  3. Can be done a couple days a head of time.
  4. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo.
  5. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato.
  6. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito.
  7. Slice in half then serve cold.

You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com

How To Make Lemon Bars – Gluten Free | Food Recipes

How To Make Lemon Bars - Gluten Free | Food Recipes

A delicious Gluten Free lemon bars recipe with the best gluten free shortbread crust. They’re the tastiest gluten free dessert bars you’ll ever try and dairy free too.

Over Christmas I wanted to make mince pies, they are traditional British
pies filled with mincemeat and are common all over the UK during the festive period, I was yearning for a taste of home and so decided to throw some together at the last minute.

I’ve made Mince Pies with gluten free pastry in the past, I adapted a gluten shortcrust pastry recipe from an old British cookbook and they worked very well as I remember.

Now perhaps it’s because I’m totally disorganized or simply a function of being on the wrong side of forty, but I couldn’t remember which book or which recipe I’d used previously, so in a rush I turned to Google and pulled up a recipe for gluten free pastry off the internet, what could possibly go wrong?

“They’re a little bit chewy, Mom” said my ten year old son, he was being very generous.

They were basically inedible and tough as old boots. There was nothing else for it but to trash them, and I never did get around to trying Mince Pies again as all the Christmas busyness took over and we simply moved on to cooking other sugar filled goodies instead.

Well I’m happy to report that my gluten free Lemon Bars work well and the shortbread crust is perfect!

No baking disasters with them so far and no complaints from my son or anyone else in the house. They were so tasty that I ended up giving away some away for fear that I would eat the whole lot while the kids were at school.

How To Make Lemon Bars – Gluten Free | Food Recipes

How To Make Lemon Bars - Gluten Free | Food Recipes
How To Make Lemon Bars – Gluten Free | Food Recipes

INGREDIENTS :

SHORTBREAD:

  • 175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you don’t need to avoid dairy)
  • 75g (1/3 cup + 1 tbspn) sugar
  • 250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
  • 1tsp xanthan gum (omit if your flour has any gums added)
  • ½ tsp gluten free baking powder

TOPPING:

  • 300g 1½ cups sugar
  • 120mls ½ cup fresh lemon juice
  • 4 large eggs, beaten
  • 30g ¼ cup all purpose gluten free flour, or cornstarch
  • gluten free powdered sugar to dust

INSTRUCTIONS :

  1. You will need a 9×13 baking pan, line the base and sides with parchment paper
  2. Preheat your oven to 350f
  3. Cream butter (or margarine) and sugar in mixer.
  4. In separate bowl add flour, xanthan gum, baking powder and mix well.
  5. Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
  6. Add flour mix to butter/sugar and mix well until combined.
  7. Your ‘dough’ may be soft, especially if you used dairy free spread.
  8. If you find it is super soft then put it in the fridge for half an hour to firm up a little
  9. Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
  10. It’s hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
  11. Bake at 350 for 20 mins or until lightly brown.
  12. While base is cooking make the filling, mix all the topping ingredients except the powdered sugar.
  13. When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
  14. Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
  • Notes
    1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.

You can find complete recipes of this Lemon Bars – Gluten Free in noshtastic.com

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

These bars will transport you to the tropics.  Tart lemon, chewy coconut, thick oat crust, and covered in a sweet glaze – sounds amazing, right?  And then after chilling in the fridge, they become irresistible.  I’m speaking from experience.  Gluten and dairy free!

Today I’m going to tell you about you my traumatic tropical trip. (Triple alliteration, can I get a high five anyone?) Actually, we were just on the Florida/Alabama coast and I was just swimming in the ocean. We had gotten there the evening before so it was our first day in the water. All of us kids were really excited!

There was a red flag blowing, which meant big waves, but none of us were going to swim out deep and try to surf, and there were lots of people at the beach itself, so we decided to swim until there was lightning or thunder. I remember it being really breezy on the beach and I’m pretty sure the water was really cold. But I was young and at that point in life, didn’t really care.

Me and Nathan ‘swam’ aka waded, to our knees and then ran in and out of the water, trying to get away from the waves. All was going well until I felt this burning on my right thigh. I didn’t know what it was but it really stung. Leaving the water, I remember rubbing sand on it and it seemed to alleviate some of the stinging, but it wouldn’t go away. It became red and irritated really quickly and hurt! 🙂 So I reluctantly went over to Mom and showed her.

I think we went to the beach house because the last thing I remember was sitting on the bar stool and Mom rubbing lotion on it. It didn’t scar me too much because within an hour I was back in the water with everyone else. Turns out, a jellyfish had been blown in thanks to the windy conditions and had rubbed against my leg in the shallow water.

A jellyfish. It makes for a fantastic two truths and a lie fact, just saying. “I’m Indian, I’ve been stung by a jellyfish, and I’ve been on TV.”

(the first one is a lie – I’m 1/4 Japanese, not Indian. And as for the TV, it was all of 2 seconds for a local station because we were there on a field trip. Nothing too special.)

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES
HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

INGREDIENTS

Crust:

  • 1-1/2 cups gluten free certified oats (old fashioned or quick)
  • ½ cup unsweetened coconut shreds
  • ¼ cup sugar
  • ¼ cup melted coconut oil

Filling:

  • 2 eggs
  • 5 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ½ cup sugar
  • 2 Tablespoons cornstarch

Topping:

  • ¼ cup lemon juice
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ cup unsweetened coconut shreds

INSTRUCTIONS

For crust:

  1. Preheat oven to 350. Lightly grease 8×8 pan.
  2. Add oats, coconut, and sugar to a food processor.
  3. Grind until oats are fine.
  4. Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
  5. Press mixture into prepared pan and bake for 10 minutes.
  6. Let cool until the crust is firm and the pan can be touched.
  7. It is important that your crust be cool so that you can pour your filling over it!

For filling:

  1. While crust is cooling, beat eggs well.
  2. Add in juice, zest, and sugar.
  3. Remove ¼ cup egg mixture and whisk in cornstarch.
  4. Add cornstarch mixture back to egg mixture and whisk well.
  5. Pour over cooled crust and bake for 18 minutes or until top is no longer wet.

For topping:

  1. Add juice, water, sugar, and cornstarch to a medium pot.
  2. Cook over medium heat until mixture thickens slightly.

You can find complete recipes of this COCONUT LEMON BARS in thesweet-toothlife.com

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes

I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.

When I was deciding on what to bake, I had a couple of limits. Whatever I baked had to be low carb and low sugar; Nick’s mom is on a no carb/low carb diet. I chose lemon because Nick’s dad sent me an email that contained just a photo of lemon bars, which was basically *hint *hint *cough *cough, bake these!

Sure, I could have made chocolate cake or something I like, but I didn’t want those laying around the house taunting me. I knew I’d eat the lemon bars like a normal human being, but a chocolate dessert would be gone…fast.

A couple of weeks ago, I posted Phyllis’s low carb cheesecake recipe and mentioned it would be really good with an almond flour crust and so that’s what inspired this dessert.

How To Make Lemon Cheesecake Bars | Food Recipes

How To Make Lemon Cheesecake Bars | Food Recipes
How To Make Lemon Cheesecake Bars | Food Recipes

INGREDIENTS :

Crust :

  • 2 Large eggs (1 added after the picture),
  • 1 1/2 cups almond flour,
  • 1/2 tablespoon cinnamon,
  • 1/3 cup baking stevia,
  • 1/4 cup coconut oil,
  • 1/4 teaspoon salt,
  • 1/2 tsp baking powder.

Lemon Cheesecake :

  • 3 packages of 1/3 less fat cream cheese,
  • 3 large eggs,
  • 1 cup baking stevia,
  • 1 tsp vanilla,
  • 1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.

INSTRUCTIONS :

CRUST :

  1. Preheat oven to 325 degrees
  2. Mix all the crust ingredients together and add extra coconut oil if it’s too dry.
  3. Evenly distribute a pan with the almond flour crust.
  4. If I were you, I’d use a 2x larger pan than the one I used.
  5. Bake the crust for 20 minutes at 325 degrees
  6. While the crust is baking, prepare the lemon cheesecake.

Lemon Cheesecake :

  1. The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.
  2. Take the crust out of the oven and add the cheesecake mix evenly over the top.
  3. If you want a little extra, mix in a couple of white chocolate shavings on top!
  4. Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar.
  5. Bake for 45 minutes.
  6. The edges will be slightly brown.
  7. Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.
  8. Once they’re firm, cut it into bars.
  9. I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces.
  10. Mine were just extra big.

You can find complete recipes of this Lemon Cheesecake Bars in simplytaralynn.com

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it.

But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.

This dressing… inspired by the dressing I made for that Barbecued Seafood Salad…I wanted something with a Greek Yogurt base. So I found one…thank you Mr Jamie Oliver, and adapted it to our tastes, to make this one.

My family is not so keen on anchovies…so I made two variations. One with (HOMG so good!), and one without — using olives instead, and equally as good. I prefer the anchovies, personally, but not every one is a fan. Hello non-fans…this ones for you too!

The way this recipe goes: fry some bacon and chicken boobs…I mean breasts *ahem; whisk your dressing ingredients; prepare your bread for super crustiness; boil your eggs; slice your avocados and wash your salad leaves.

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES
HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

INGREDIENTS :

Salad:

  • ½ ciabatta loaf (120g | 4oz), sliced
  • 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Pinch of salt
  • 200g | 7oz shortcut bacon, cut into strips
  • 2 eggs, boiled to your liking (soft of hard boiled), sliced
  • 2 baby cos lettuce, washed and dried
  • 1 Avocado, sliced
  • ½ cup shaved parmesan cheese

Dressing:

  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper for seasoning

INSTRUCTIONS :

  1. Preheat the oven to grill/broil settings on medium – high heat.
  2. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
  3. Rub the chicken breast with the garlic powder, parsley flakes and salt.
  4. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
  5. Add the bacon strips to the same pan, and fry until golden and crispy.
  6. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
    To make the Caesar Yogurt Dressing:
  7. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan.
  8. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
    Assemble Salad:

You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

I think we’re having the coldest winter of all. And when I say coldest winter, I mean 40 degree F weather. No joke. Californians are serious wimps in the cold considering we wear flip flops 350 days out of the year.

But this chicken soup is everything. Seriously, it. is. everything.

You have all your veggies in one pot, simmering away in all of it’s glory, swapping out traditional noodles for spiralized zucchini noodles (AKA zoodles), and then adding in a squeeze of lemon juice for that hint of refreshing goodness.

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES
HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig rosemary
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS :

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
  2. Season chicken with salt and pepper, to taste.
  3. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  4. Add remaining 1 tablespoon oil to the stockpot.
  5. Add garlic, onion, carrots and celery.
  6. Cook, stirring occasionally, until tender, about 3-4 minutes.
  7. Stir in thyme and rosemary until fragrant, about 1 minute.
  8. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil.
  9. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes.
  10. Stir in lemon juice; season with salt and pepper, to taste.

You can find complete recipes of this CHICKEN ZOODLE SOUP in damndelicious.net

HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES

HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES

These cheery, blackberry crumb bars are a summertime favorite and make a perfect afternoon snack or simple dessert.
I need some tips from some experienced mothers. How do you get your babies to take their medicine? Yesterday, my baby was diagnosed with his first ear infections, one in each ear :'(. In the past, giving him medicine hasn’t been a problem and he would drink it right down.

But, he is determined this thick, sticky white antibiotic is the last thing he is going to swallow. I’ve tried rationalizing and talking it through with him, telling him it will make him feel better. Apparently, feverish five-month olds are not the most rational creatures on the planet.

The nurse I talked to at the Dr’s office recommended squirting it into the side of his cheek and then massaging his throat to make him swallow. Sounds easy enough in theory, but that doesn’t account for his flailing arms and wriggly little body. It has become a two person operation to give it to him. Just 17 more doses to go.

HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES

HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES
HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES

INGREDIENTS :

For the crust and topping :

  • 3 cups all-purpose flour
  • ¾ cup cold butter, cut into pieces
  • ¾ cup granulated white sugar
  • ½ teaspoon salt
  • 3 large eggs, beaten

For the blackberry filling :

  • 4 cups blackberries, halved
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • ¾ cup granulated white sugar

INSTRUCTIONS :

  1. Preheat oven to 375 F. Grease a 9 x 13 inch baking pan.
  2. Stir together the flour, ¾ cup white sugar and salt, cut in the butter with a pastry blender until the butter is in pea-sized pieces.
  3. Stir in the beaten eggs with a fork.
  4. Press half of the dough into the bottom of the baking dish.
  5. Cut the blackberries in half, toss them with the lemon juice, cornstarch and sugar.
  6. Sprinkle them over the crust in the pan.
  7. Sprinkle with the other half of the dough mixture.
  8. Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.

You can find complete recipes of this BLACKBERRY CRUMB BARS in chocolatewithgrace.com

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

Tacos, I think, more than any other savory food, make people happy. Set up a taco bar with lots of fixin’s, and you’ll have one giddy group of peeps. (Ever had a taco party in the summer? Lots of smoky-grilled toppings and free-flowing cocktails/mocktails/beer makes for one feel-good time.)

Trying to cut back on meat these days? Tacos! Those little flour shells hold all kinds of vegetarian goodness with flair equal to meaty counterparts. Grilled portobello mushroom and onion tacos. Yes! Roasted three-pepper tacos with cotija. Woot! White fish tacos with this taco sauce. Oh, hell to the yes.

And anything that includes guacamole. I made guac-loaded vegetarian tacos this weekend, and they were everything I ever wanted. I had no choice but to share the delicious loaded guacamole word with all you lovely peeps.

You know what I really love about guacamole? It’s so rich and creamy that you can skip the cheese.

I know, cheese, why on earth would you skip cheese?

It’s summer, and with gorgeous vegetables everywhere — practically rolling right out into the street (seriously, there was a watermelon in the road on the way to the post office Saturday morning) — we think about healthier options now more than any other season. Cheese is many things, but I wouldn’t include “healthy” among them.

I’m not giving up cheese any time soon, but I just thought I’d mention the guacamole thing. Try your next vegetarian tacos without cheese but lots of guac, and see if you really miss it.

I also want to share a little secret that few realize: raw corn is rrr’awesome! Now, I’m not going all hippy-dippy here by saying the word “raw,” like I’m trying to get you to stop cooking everything and wear hemp and buy electric cars and stuff. All valid choices, but not my point.

No, I simply mean that corn cut fresh from the cob does not need to be cooked. It’s sweet and tender and sweet and crunchy and sweet, and if there’s one new thing you try this summer, I’d say, raw corn.

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES
HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

INGREDIENTS :

For the Guacamole :

  1. 2 avocados, pit and skin removed, roughly chopped
  2. 1/2 of a lime
  3. 1/2 of a lemon
  4. 1/4 salt (plus extra as needed)
  5. 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
  6. 1/4 cup red bell pepper, diced
  7. 2 tablespoons diced poblano pepper
  8. 1 tablespoon diced red onion
  9. 1 tablespoon diced jalapeño pepper
  10. 2 teaspoons minced cilantro
  11. 1 clove garlic, minced

For the Black Beans :

  1. 1 can black beans (15 ounces)
  2. 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
  3. 1/4 cup red bell pepper, diced
  4. 1/4 cup poblano peppers, diced
  5. 1/2 teaspoon ground cumin

For the Tacos :

  1. 6 small flour or soft corn tortillas
  2. 2 cups chopped iceberg or romaine lettuce
  3. 1 tablespoon minced cilantro
  4. hot sauce, such as Cholula or Sriracha (optional)
  5. lime and/or lemon wedges

INSTRUCTIONS :

Prepare the Guacamole

  • Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth.
  • Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt.
  • Mix well and taste.
  • Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients.
  • (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

Prepare the Black Beans

  • Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot.
  • Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

You can find complete recipes of this LOADED GUACAMOLE VEGETARIAN TACOS in soupaddict.com

HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES

HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES

This is the absolute best herb roast potatoes recipe. Potatoes are sliced Hasselback style and roasted till crispy on the outside and tender on the inside. When roasted, they are brushed with a sweet herb butter on the outside and inside each slice for maximum flavor, and extra juicy buttery feel to perfectly compliment the potatoes. This recipe is the perfect side dish!

If I could have potatoes everyday, I would. I just love them. And I am never picky, fried, roasted, mashed, boiled, stuffed, however. And these best herb roast potatoes are one of my favorites. I bet if you try them, they’ll be your favorite too! Hello– did you perhaps miss this fabulous mashed potato rosemary crisps ? another potato favorite which is a cross between a potato cookies and rosemary mashed potatoes, simply DIVINE!

Well this recipe reminds me of a fun cooking class I made, about a year ago. And it’s one I remember because guests were really fun. I mean don’t get me wrong, I love all my cooking classes, but the mood is unpredictable—just like anything else.

There are days where you feel, hmmm let me lighten up the mood a little and days when you feel wow everyone’s in a good mood today! So just as I remember this class, I also remember my worst class ever where one of the guests decided to break up with her boyfriend in the middle of the cooking class—I suppose you can imagine the fun!

Anyways these were a nice group of professionals who came in after work and it was their boss’s treat and we made a cozy comforting menu which featured soup, dessert, these best herb roast potatoes as a side to roast chicken (hint: this easiest garlic herb roast chicken). They enjoyed them so much they couldn’t stop nibbling on them , and I got several e-mails from them later telling me this recipe became a go to for roast potatoes, potlucks and date nights!

So I can imagine the thing terrifying anyone reading this post who’s rushed on time, is the idea of slicing each potato Hasselback style like that. Ok, yes it needs a bit more time, say 10 mins. But it saves you 20 mins of oven roasting time, so not only does it even out, it’s actually better because of the amount of flavor you’ll infuse into each slice of the whole potato when roasted.

Now the easiest way to do this, is to place you potatoes on a flat surface and hold it on one end. Then take a small sharp knife (a bigger knife will make this harder!) and start slicing about 1/16th inch thin slices (or like 3-4 mm) making sure you don’t slice all the way to the end, just a little more than half way the depth of the potato. And when you reach half way slicing through the potato, switch sides so that the the sliced end is furthest away from you.

HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES

HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES
HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES

INGREDIENTS :

  • 2 lbs mini potatoes
  • ¼ teaspoon of salt
  • ¼teaspoon of pepper
  • 1 tablespoon of olive oil

Herb Butter:

  • ¼ cup of melted butter or a mixture of butter and olive oil, or entirely olive oil
  • 3 tablespoons of mixed fresh herbs such as parsley, thyme, basil and oregano
  • pinch of salt
  • pinch of pepper
  • pinch of red pepper
  • optional: lemon zest, capers, jalapeno, Parmesan cheese

INSTRUCTIONS :

  1. Preheat the oven to 425 degrees F.
  2. Place each potato on a flat countertop. Take a small knife, slice along the potato thin slices of about 1/16 inch thickness making sure not to go all the way.
  3. Slice about half way deep only along the potato.
  4. Place the sliced potatoes on a parchment lined baking sheet and toss them evenly with salt, pepper and olive oil.
  5. Roast the potatoes in the oven for about 20-25 mins until tender on the inside and crispy on the outside.
  6. In the meantime, place all the butter ingredients in a small bowl and mix them well.
  7. Once the potatoes are out of the oven and still how, take a brush or small spoon and divide the butter evenly on the tops, sides and inside each lice of the potatoes.
  8. Sprinkle with Parmesan cheese if desired.

You can find complete recipes of this BEST HERB ROAST POTATOES in twopurplefigs.com