All about my adventures with cooking, crafts, and travel
This Cilantro Lime Rice is the perfect Chipotle Copycat recipe so skip the long line and just make this at home. It captures it’s great flavors and texture.
Autumn is turning 3 on Friday. I can’t deal!!!
In typical Mom style, I can’t handle that she is going to be 3 years old. It’s all gone by so quickly.
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Autumn’s first birthday is coming up and her party is now just in 10 days. Cue my freak out moment!!!! ahhh!!
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I’m skipping this week’s edition of Monday Munchies post to bring you a great recipe and GIVEAWAY!
I’ve been on a taco kick recently. In 1 week I had tacos 3 times. 3 times!! But the best part was that each were so different. I just love how versatile they are. I made ground turkey as the filling, then I had fish tacos when my mom and I were out to lunch when she was visiting last week, and then I made these tofu tacos. Each were so good in their own way.
Have you ever made tacos with tofu before? I never had but once I saw this recipe I knew I had to give it a try. I’ve used Nasoya’s great Organic non-GMO tofu in endless stir fry’s but I figured that I would change things up and give this recipe a try.
Boy, it did not disappoint!
The tofu was firm, crispy, and flavorful. It was great for a filling as a taco. In fact, it kinda reminded me of fish tacos. The texture was light like fish and it had a nice crisp coating on the pieces as well. No, it didn’t taste like fish so I wasn’t fooled there but the way that tofu absorbs flavors is spot on in that is soaked up the umami rich Worcestershire sauce and then it became best friends with the cumin in the dredge. Bestest of friends. (ugh, where is my mind?)
Anyway… the Nasoya TofuPlus is great to use in recipes like this, as well as stir fries, such as this Spicy Peanut Stir Fry. But if tofu is new to you then you should know that tofu comes in different firmness. You can use something like silken which you can use in these Carrot Cake Squares. Nasoya’s TofuPlus is verasitle so you can use it from everything to breakfast smoothies, grill it and serve it on a salad, to even making dessert with it!
The tofu is great but you can’t ignore that the mango salsa and the creamy lime drizzle add great flavors to the tacos as well. They really pack a punch to tie the flavors of the tacos together. Kinda creates the perfect bite sorta thing. You get the heat and tang from the creamy lime drizzle and then there is great balance from the sweetness from the mango in the salsa. Plus you get some crunch from the red pepper to add some nice texture to the tacos. yum!!
So in conclusion- what? is this a essay or something?- these Crispy Tofu Tacos made with Nasoya tofu are just perfect for a Meatless Monday dinner. Have you done Meatless Monday before? You should give it a try. It’s a great night to change things up to kick off the week. You know, so you can take the week by the horns and kick some butt!
If you want to try these tofu tacos, or other great recipes using tofu, then be sure to enter my Nasoya GIVEAWAY after the recipe!!!
Makes 8 Tacos
Ingredients
For the Filling
For the Mango Salsa
For the Creamy Lime Drizzle
8 flour taco sized tortillas or 16 taco sized corn tortillas
Process
Slightly adapted from Nasoya
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If you would like to win some Nasoya coupons for your own tacos, stir fries, smoothies, and much more, then all you have to do it leave a comment on this blog post telling me how you would use tofu in your own cooking.
For an extra entry tweet the following: “Tofu Tacos? Yes! perfect for #MeatlessMonday. These Crispy Tofu Tacos are a must try! http://wp.me/pzEAP-44I Plus a giveaway!” Come back here and leave a comment telling me you did this.
For an extra entry LIKE Nasoya on Facebook. Come back here and leave a comment telling me you did this.
*While I did receive complimentary product from Nasoya, these opinions are entirely my own.
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When Price and I went to visit our friends Natalie and Jason in Austin last year we fell in love with all of the food we had there. Everything was incredible. I couldn’t get enough of the tacos, bbq, agua fresca, and, of course, queso. (Also couldn’t get enough time hanging with great friends, natch.)
Each and everything we ate was amazing for a different reason. The fantastic Mexican we had at Chuy’s, to the BBQ we got to go after a night of drinking, to the chicken on a biscuit from Whataburger immediately after some bar hoping.
But the one thing that was a constant was the queso we had. We had it every change we had and even while we lamented ‘no more queso’ we loved it. I think there really is a limit to the amount of queso/cheese a person can eat in a few days and I think we were fast approaching that limit. But really, worth indulge. Or at least that is what I kept telling myself after dipped another chip in.
Well since this weekend’s upcoming NASCAR race is at Texas Motor Speedway in Fort Worth, I figured that I had to share something for my Sprint Cup Snack that I loved so much about my visit to Texas. Now don’t give me any lip about how Austin and Fort Worth are not that close to each other- 3 hr drive or so- because I say what goes on this blog! ha!
Plus any excuse to eat queso is okay for me.
Natalie emailed me her recipe for queso at a moment’s notice. True friends understand the love of cheese (even if she has gone Paleo now). And let me tell you it was fantastic!!
The queso is incredibly easy to make and would be fantastic to whip up for watching any sporting event, a movie, or having friends over for a side splitting night of Cards Against Humanity. << come over, let’s hang and just be ridiculous.
If you can whip up some simple pico de gallo and can melt some cheese in milk, then you are all set. It’s basically that, plus making a simple rue to thicken it all up. So, so much better than the queso you get in the jar that you microwave. Was that even necessary to say?!?! duh!!
Obviously, queso is best piping hot so it’s super ooey gooey yummy. If you have a little crock pot dip warmer then I suggest you use that to keep it hot and everyone happy.
Dig in!!!!
Makes 8 snack servings
Ingredients
Pico De Gallo
Process
slightly adapted from my friend Natalie
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Texas Motor Speedway seat a whopping 190,000+ people to watch a race. Repeat… 190k+. That was about 3 times the number of people in my whole town when I was growing up. Insane. But everything is bigger in Texas!
Besides being big, it’s also fast. It’s one of the fasted non-restrictor plate races in the series with qualifying speeds in excess of 192 mph and corner entry speeds over 200 mph. And in 2006 for the Dickies 500 qualifying, Brian Vickers shattered the qualifying record at Texas with a speed of 196.235 mph. Crazy.
Gotta enjoy this weekend’s race under the lights!
Track: 1.5 miles
Shape: Oval
Banking: 24 degrees in the turns
Surface: Asphalt
Capacity: 191,122… yep a lot of people!!!!
Race: 334-laps for 501 miles
2012 winner: Greg Briffle
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For my Secret Recipe Club post this month I had Melissa’s blog. She shares great sounding and looking recipes on her blog called Fried Ice and Donut Holes. While her blog is not a vegetarian blog she does have a great number of veggie friendly posts that look mouth watering. I have several recipes bookmarked for some healthy comfort food eating this fall and winter.
When it came time to pick a make a recipe I had a very hard time because I had a whole list of great things like, Barbecue Chicken Pizza, Baked Pumpkin Donuts, and Creamy Chicken and Mushroom Pot Pie. In the end I picked the Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos. I simply picked these tacos to make because I was having a crappy, super busy week. I had these bookmarked since I loved how they could be a great recipe to use when I didn’t feel like cooking. Well, that is exactly what happened. I had just about everything at home so I just ran out for an avocado and some wine (since I really needed that as well) and was quickly on my way to dinner once I got back home.
I made a few changes to the original recipe but I think you have to do what works best for you and you taste preferences/ingredients on hand/sanity. For example, I could not find coriander seeds at our grocery store so omitted them and decided to amp up the other flavors I did have. I switche using olive oil out for corn oil as corn has a more subtle flavor as a higher smoking point, which I figured would be best for the grilled avocados. I added some cilantro since I love it and always have it around (for us and the rabbits). I mashed my black beans as I like that texture and I figured that it would more easily stay in the taco to eat (while balancing a glass of wine on my lap and watching Parenthood). I really enjoyed these and since I typically have the ingredients around on hand I know I can always have a great dinner at the ready with some easy adaption.
makes 4 tacos
Ingredients
Process
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August: Birthday Cake Oreo Truffles
July: Tropical Pork Pineapple Kebabs
June: Cheesy Garlic Knots
May: Berry Brownie Torte
April: Peanut Butter Cup Ice Cream
March: Sauteed Green Beans with Lemon and Almonds
February: Fried Pickles
Jan: No SRC postings
December: Shrimp Sriracha Stir Fry
November: Vegetable Enchiladas
October: Pumpkin Cheesecake Bars
Check out the rest of the reveal day posts!
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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Quinoa and Brussels Sprouts Salad is the perfect side for grilled hot dogs, steak, or chicken. It’s flavorful and pairs well with everything. Yum!
Post from 3/29/12, Pictures Updated 10/8/18
Post Contains Affiliate Links. Read my full disclosure HERE
I am going to be one of those people who argue the amazingness that is the brussels sprout. It can be raw in a slaw or cooked and eaten by the bowl full. You can saute it, bake it, or roast it. I don’t remember if I grew up hating them (mom?), but I can tel you now that I love them. I really think that if you hated them growing up you should give them a try again. You rock if you already love Brussels sprouts as much as me.
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Price and I recently had a party at our place for my birthday. It was centered around a Mexican theme so I’ll be posting a few recipes from that that works well for a fiesta or just a great gathering. Enjoy!
Pico de Gallo is one of my favorite things to have on hand for topping on our dinners because it’s a great addition to chicken, steak, pork, or even a salad. But I really love to share at a party. Chips and dip are classic party foods and there is a great reason for it. They are filling, great finger foods, and can be centrally located on a coffee table while people are gathered around.
I much prefer poco de gallo over a jarred salsa. There is no comparison really. Pico de gallo has such a fresh, vibrant taste from all the fresh vegetables in the mix. The lime juice really helps all the flavors intensify as well. I feel that little home made touches like this really make a meal so much people. Also when you serve this to guests they notice the homemade touch.
With the Super Bowl coming up this weekend this would be great to throw together for the big game, but really making a big batch works well for any sporting event or gathering, especially Cinco De Mayo. I suggest serving it with some tortilla chips, corn chips, pita chips, or celery at your next party.
Serves 20-25 people
Ingredients
Process
