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taco tuesday

15+ Easy, Tasty Taco Recipes

September 30, 2020

15+ Easy, Tasty Taco Recipes that will satisfy all your taco cravings. Enjoy tacos all day filled with chicken, beef, pork, fish, and vegetarian fillings. Tacos 24/7!!!

Collage of taco pictures calling out a round up of delicious taco recipes

Enjoy tacos for breakfast, lunch, or dinner with these easy, tasty taco recipes. You’ll love that you can enjoy tacos all day!

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Filed Under: Fish and Shellfish, Meat, Meatless Main Dishes, Poultry, Recipes, Vegetarian Tagged With: mexican taco recipes, taco, taco recipes, taco tuesday

Jalapeno Popper Chicken Taquitos

December 27, 2016

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How is it already time for my last Taco Tuesday post?!?!?

I had a hard time deciding on what I would make for this last taco inspired/related post. Should I make a taco recipe? An enchilada recipe? Burrito? Quesadilla? So many options!!!

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Filed Under: Recipes, Starters Tagged With: chicken, jalapeno popper, jalapeno popper chicken, jalapeno popper chicken taquitos, taco tuesday, taquitos

Arroz Con Leche (Mexican Rice Pudding)

December 13, 2016

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Can someone get addicted to Jimmy John’s?

I’m asking for a friend…

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Their #12 Beach Club is sooo soo sooo good. And their pickles are awesome too. Grab an unsweetened ice tea and I have my current favorite lunch. 

It’s becoming board line problematic.

Anyone else with this Jimmy John’s problem? What is you #?

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I can’t believe that my year of Taco Tuesday series is coming to a close. Just 2 more recipes to make! I am excited about my next venture as well as bummed as I only just scratched the surface on all the taco, burrito, enchiladas, cookies, drinks, desserts, etc I wanted to make. I had such a long list at the start of the year and had to narrow things down more and more to pick my favorites for the year to make. Just means I will need to continue to make all these goodies in the next year as well.

I did realize that I didn’t share soo many desserts so that is why this awesome Arroz Con Leche is gracing the blog today. Can’t resist a good rice pudding, esp one made with condensed milk. Bliss.

I was so excited about making this rice pudding since every recipe that I have ever tried from Marcela Valladolid has been a smashing success. I can’t wait for her next cookbook to come out this spring. In the mean time, I’ll made and remake my favorite of her recipes- her Chocolate Margarita… oh you’ve been warned!

The main thing that I changed up from the original recipe is that it called out for golden raisins, and I left them out. One… my rabbit has recently eaten the last of them so I was fresh out. Two… I like my rice pudding creamy so I don’t like the texture of raisins in it. If you like raisins in your rice pudding, and you actually have some, then add them in.

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Be sure to save some room after your taco dinner for some of this rich, creamy and delcious Arroz Con Leche. Happy Taco Tuesday!

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Arroz Con Leche (Mexican Rice Pudding)

Makes 6 servings

Ingredients

  • 7 cups water
  • 1 cup long-grain white rice
  • 1 (4-inch) cinnamon stick
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can condensed milk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract, or the caviar of 1 vanilla bean
  • 3/4 cup golden raisins (optional)
  • Ground cinnamon, for dusting

Process

  1. In a medium-size heavy saucepan over medium-high heat, combine the water, rice, and cinnamon stick. Bring to a boil, uncovered, and cook until the rice is tender, about 18-20 minutes. Strain out rice and discard the cinnamon.
  2. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk.
  3. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
  4. Add the vanilla extract and golden raisins, and stir well.
  5. Serve warm or chilled. Dust the top of the pudding with ground cinnamon prior to serving.

Slightly adapted from Marcela Valladolid, via Food Network

Filed Under: Uncategorized Tagged With: arroz con leche, dessert, mexican rice pudding, Rice, rice pudding, taco tuesday

Mexican Chocolate Cake

December 6, 2016

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We got a big update on our house and its schedule today! So exciting!

I’ve been meaning to do a big house update but it keeps getting pushed aside in the busy holiday hustle and bustle. Plus, we had some drama related to some framing in our house and I didn’t think it was appropriate to write about it we figured it out.

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That being said, the drywall is up in our house and the stucco will be getting applied this week. Ultimately all of this will work out that our house will be move in ready for the end of January/ start of February. I just can’t wait to move in!

We have already purchased our fridge, washer, dryer, our bed frame, and dining room set. Other things have been picked out like Autumn’s bed and some artwork for some walls but we have lots of shopping to do! I’m currently obsessed with curtains so I’m trying to figure them out in all the different rooms. So far, we only have the curtains for the bonus room and I am in love with them. Plus, I got them for a steal as they were sale and I have a designer discount too!

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I’m looking forward to getting it all set up and feel like home. It is going to be so incredible!

In other news, I’m addicted to this cake.

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It’s the perfect balance of chocolate and spice. The spice being the cinnamon, so it’s not spicy, but it adds an extra perfect something that is killer in this cake. The way that salt brings out flavors, the cinnamon really amps up the flavors of the chocolate.

Plus, it has an incredible frosting on top that seals the deal. Bliss.

The cake and frosting are both really easy to make so I hope you’ll whip it up asap so you can enjoy a big slice, just like me!

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Mexican Chocolate Cake

Makes

Ingredients

For the Cake

  • 1 Cup water
  • 1/2 Cup butter
  • 1/2 cup oil
  • 4 tablespoons cocoa
  • 2 cups unsifted flour
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 1/2 cup sour milk (buttermilk)
  • 2 eggs, beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

For the Frosting

  • 1/2 Cup butter
  • 4 tablespoons cocoa
  • 6 tablespoons milk
  • 1 pound (1 package) confectioners’ powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Process

  1. Preheat your oven to 350 degrees. Butter a 9×13 metal pan.
  2. In a medium sauce pan over medium heat, combine the butter, oil, cocoa, and water. Heat until the butter is melted and everything is combined. The mixture just needs to be warm enough to melt the butter, do not make it to hot or it will scramble your eggs
  3. Combine the flour, baking soda, sugar, buttermilk, eggs, cinnamon, and vanilla in a large bowl. Add in the melted butter mixture.
  4. Pour the batter into the greased pan. Bake 20 to 25 minutes.
  5. Five minutes before the cake is done, prepare the icing. In a medium saucepan, combine the butter, cocoa, and milk. Heat on medium until bubbles form around edge. Remove from heat, the add the vanilla extract and the confectioners’ sugar. Then mix in the nuts.
  6. Let cake cool before you pour the icing over the whole cake.

Cake and frosting recipes adapted from Martha Stewart

Filed Under: Uncategorized Tagged With: Baking, cake, chocolate, dessert, Mexican Chocolate cake, taco tuesday

Mexican Sopa (Sopa de Fideo)

November 22, 2016

Mexican Sopa (Sopa de Fideo) is a classic Mexican soup that is simple to make, but rich in flavor. Grab a big bowl and get cozy.

mexican-sopa

Post Contains Affiliate Links. Read my full disclosure HERE

It is cold in Florida now. I’m freezing. Ya know, the days are rough when it’s in the low 60’s. HA! I’m such a whiner now.

Thankfully, a big bowl of Mexican Sopa will warm me right up. 

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Filed Under: Recipes, Soups, Stews, Chili Tagged With: Mexican Sopa, Sopa de Fideo, soup, taco tuesday

Cilantro Lime Rice (Chipotle Copycat)

November 15, 2016

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.

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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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Filed Under: Cinco De Mayo, Recipes, Side Dishes Tagged With: chipotle copycat cilantro lime rice, cilantro, cilantro lime rice, Rice, taco tuesday

Quick Queso con Chorizo

November 8, 2016

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Autumn went to her first birthday party this weekend.

Gah! She is going up!! It’s so cute!

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Filed Under: Cinco De Mayo, Recipes, Salsa, Sauces, Dips and more Tagged With: chorizo, dip, snack food, taco tuesday, velvetta

Pizza Quesadillas

November 1, 2016

pizza-quesadillas

How is it November already?!?!

I can’t believe it.  I just can’t. I can’t even.

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I can’t believe that Autumn will be 3 in a few weeks.

I can’t believe Thanksgiving is just a bit after that.

And then Christmas is just a few weeks away!!!! At least I have already done most of the Christmas shopping we need to do.

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Being in Florida this year doesn’t make it feel like it’s November. Shoot, it’s still in the 80’s during the days. That is still beach weather. But it’s funny how it does feel cooler and crisp. I guess that is what happens when you go from the hot and humid 90’s to the drier 80’s.

Anyway, here we go with another Taco Tuesday post!

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I have made pizza quesadillas for years. I even had made them using just 1 tortilla so they are like thin crust pizzas. So crisp. Regardless, pizza and quesadillas are both awesome so combining them.

Autumn didn’t want pizza quesadillas but instead she wanted plain cheese quesadillas. She then proceeded to open it up and put pepperoni in it and call it a sandwich. Then she refused to dip it in the pizza sauce until she didn’t and she was inhaling it all. #toddlers

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Of course you can pick and chose whichever toppings you like best, but I think the salty pepperoni works so well with the crisp peppers and mellower mushrooms. I don’t like olives, but feel free to add them. Hawaiian pizza is my favorite, so if you like that, then give that a try.

The biggest take away from this recipe is the technique on assembling the pizza quesadillas from toasting the tortillas in the oven to filling them, and then returning them to the oven to melt the cheese. It’s super simple so you can easily change up the ingredients for the toppings you prefer. Also, you can easily double or triple this recipe to make a big batch for a large family or a party. Just make sure you have plenty of cheese!

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You family will love to personalize them with their favorite pizza toppings. Getting some make something your own is so special and fun. Plus, extra delicious.

Just eat pizza quesadillas. That should just be a rule.

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Pizza Quesadillas

Makes 4 quesadillas

Ingredients

  • 1 Tablespoon olive oil
  • 1/4 Cup thinly sliced red onion
  • 1 Cup sliced mushrooms
  • 1/2 Cup thinly sliced peppers
  • 4 ounces of fresh baby spinach
  • 8 tortillas (8″ dia)
  • 8 ounces shredded mozzarella cheese
  • 2 ounces shredded/grated Parmesan cheese
  • approx 30 slices of pepperoni
  • 2 Cups pizza sauce

Process

  1. In a large skillet over medium heat, heat the oil to cook the onion, mushrooms, and peppers until tender, about 5 minutes.Turn down the heat and add the spinach to wilt. Mix well.
  2. On a large sheet pan, arrange 4 tortillas. Place under  the broiler, set on LOW, to toast for a minute or 2.
  3. Remove 2 tortillas, set aside for later.
  4. Add the a bit of cheese to each tortilla (approximately 1 ounce of mozzarella and a spoonful of Parmesan cheese). Add 1/4 of the veggie mixture and about 6-7 slices of pepperoni to each tortilla. Add the same amount of cheese on top of the filling.
  5. Return to the oven for another 1-2 minutes to melt the cheese. Top with the toasted tortillas. Place on a cutting board and cut into quarters.
  6. Repeat the process of assembling the pizza quesadillas with the reaming tortillas.
  7. Serve with warm pizza sauce for dipping.

 

 

 

Filed Under: Meat, Recipes Tagged With: pizza, pizza quesadilla, quesadilla, taco tuesday

Chicken Tortilla Soup

October 25, 2016

chicken-tortilla-soup

We went to Fall Fest at Autumn’s daycare this weekend. So fun!

It was our first time attending such an event so we didn’t know what to expect, but we were so excited to check it out. We figured it would be a good way to kill an hour, but in reality it was really great going. We all had a blast.

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Filed Under: Cinco De Mayo, Poultry, Recipes, Soups, Stews, Chili Tagged With: chicken, chicken tortilla soup, soup, taco tuesday

Chipotle Shrimp Jicama Tacos with Pineapple Salsa

October 11, 2016

chipotle-shrimp-jicama-tacos-with-pineapple-salsa

Let’s talk politics.

Just kidding!! Ugh. I don’t even want to think about the next month leading up to the election. Maybe that is why I am so focused on house stuff now.

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I recently placed an order at West Elm for curtains for our bonus room. They are a fun with a blue graffiti pattern. Kinda like crazy brush strokes. They were on sale and I used my designer discount so I got them for a steal ($12 for each panel!).

I also ordered a white porcelain hurricane and a beautiful mirror. I don’t know where the mirror will go just yet but it was too beautiful to pass up. Oh man, it has this gorgeous blue inlay pattern. Plus, it was half off with the sale and my discount. It was like fate.

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Then while I was in Target this past weekend I got sucked into the Pillowfort section as I looked for stuff for Autumn. I was expecting her to pick out a girly pattern or the pink or purple they had, but she went for the navy curtains with anchors. So my whole ‘look’ for her that I’ve had in my head for the past few months is all wacky. I am still trying to figure out if her selection is serious or not. We’ll go back and I’ll ask her again to check on things.

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So yeah, my life is revolving around curtains and tacos. But that’s cool since curtains are really important in bring a room together and tacos rock.

These tacos rock because they are delicious, plus they are Paleo and are Whole30 compliant.

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Have you ever had a taco made with a jicama shell? They are so good! The jicama doesn’t have too much flavor that competes with the taco filling, but gives the taco great crunch. They are thin so they are pliable but the texture of the jicama still gives it some crunch.

The one thing to note is that they are pretty small tacos, all dependent on the size of the jicama. So I’d budget like 3-4 per person for a good serving.

Once you give these jicama tacos a try you will be hooked!!

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Chipotle Shrimp Jicama Tacos with Pineapple Salsa

Makes about 15 tacos

Ingredients

For the Pineapple Salsa

  • 1 Cup finely diced pineapple
  • 1/4 Cup finely diced red onion
  • 1/4 Cup finely chopped cilantro
  • 1 jalapeno, stem and seeds removed, finely minced
  • 1 Tablespoon of lime juice
  • salt, to taste

For the Tacos

  • 1 large jicama
  • 1 pound of peeled, de-veined shrimp, tails removed (smaller shrimp is better!)
  • 1 can of chipotles in adobo
  • 2 Tablespoons pineapple juice
  • 1 Tablespoon lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 avocado, diced
  • chopped cilantro for garnish

Process

  1. To make the salsa, combine all of the ingredients in a mixing bowl. Cover and place in the refrigerator and
  2. To make the jicama taco shells, peel the jicama to remove the outer layer. Using a mandolin, thinly slice the jicama into rounds. Set aside. (If you don’t have a mandolin then carefully use a knife.)
  3. In a blender or food processor, combine the chipotles in adobo, pineapple juice, lime juice, cumin, salt, and pepper. Using 2 Tablespoons of the sauce, marinate the shrimp for 30 minutes. (Freeze or use the remaining sauce to marinate chicken or steak)
  4. In a large skillet, heat the oil over medium-high heat. Add the shrimp to saute. Cook for 2 minutes and then flip the shrimp over and cook for another 1-2 minutes, or until pink and just curling.
  5. Assemble your tacos with 3-5 shrimp (depending on size of shrimp), pineapple salsa, avocado, and cilantro.

Filed Under: Cinco De Mayo, Fish and Shellfish, Recipes Tagged With: chipotle shrimp tacos, jicama tacos, shrimp tacos, taco tuesday, tacos, Whole30, whole30 tacos

Slow Cooker Short Rib Tacos

October 4, 2016

Taco Tuesday won’t be average when you make these Slow Cooker Short Rib Tacos. These meat is incredibly tender and flavorful since it is cooked all day in beer.

You’ll be excited to get home when you open the door to a house that is fill with the aromas of these short ribs that have been cooking all day. I promise that enjoying these tacos will be the highlight of your day! 

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Filed Under: Cinco De Mayo, Meat, Recipes, Slow Cooker Tagged With: short ribs, slow cooker, slow cooker tacos, taco tuesday, tacos short ribs

Chorizo Stuffed Jalapeno Poppers

September 27, 2016

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Woah What a week!

Price’s Birthday was last Thursday. And since I am a horrible wife, with a food blog, I bought him a cake from the grocery store. ( I know owe him 4 years of homemade birthday cakes!)Well, to prevent Autumn from taring into it at the grocery store I bought her a Red Velvet Cupcake as well. She enjoyed her cupcake when we got home. After her bed time, we enjoyed some diner and cake to celebrate Price.

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Filed Under: Recipes, Starters Tagged With: appetizer, chorizo, jalapeno popper, taco tuesday

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