This recipe is great for party platters or game-day snacks! What you put in it is really up to you as long as you can fit it all into the little scoop chip!
What acts as a little taco shell is the tortilla scoop chips. Such a clever idea, huh!? I didn’t use all the same ingredients that the Pinterest post used, but I put my own twists on it which came out great. I had frozen shrimp that was fully cooked which only needed thawing under cold water. I wanted to infuse it with some spices and flavors so I just rinsed it under a little luke warm water for a few seconds and then threw the shrimp into the pan with some chili pepper, garlic powder, and ground black pepper. I just tossed them around for a tiny bit because I didn’t want them to overcook and get all rubbery.
The roasted corn was also frozen but I just tossed that around a pan separately for about two minutes and it was ready to go!
My process went as so: a little spoonful of corn (maybe 4-6 pieces), a little scoop of salsa, one shrimp, a little avocado chunk, some lime juice, and a dash of black pepper on top. I did this with every single one, but it was a pretty quick process once I got into the groove of it.
The first one I ate was a great explosion of flavor that was soooo delicious. I only made enough shrimp to make about 10 of the taco bites, so I mixed the rest of the salsa, corn, avocados, lime juice, and some spices to make a dip for the rest of my chips. It was delicious as well!
I strongly recommend this recipe. It was really fun to make and the outcome was fantastic! It’s sure to impress any guests you may have, check it out! 🙂
If you have a strong sweet tooth, this is a breakfast creation you would thoroughly enjoy! I loved them and so did the my friends who I shared them with!
The prep station consists of slices of bread with the crusts cut off, chopped up strawberries, cocoa spread, a bowl of scrambled up eggs (I used two), and a dish with a mixture of sugar and cinnamon on it. I made sure that I had a separate plain plate on the side so that I could place the prepared roll ups on it, because the preparation can get pretty messy with the chocolate spread and the gooey eggs.
For each roll up I spread a generous amount of chocolate spread on one side of the bread, but only about one inch wide’s worth. I then place a few strawberry bits in the layer of chocolate and rolled it up like in the picture above. To keep the roll up adhered to itself better I used a little more of the cocoa spread and put it on the edge that closed the roll up together. I then dipped the whole roll up in egg and rolled it across the plate of sugar and cinnamon. This part was pretty easy!
It took me a couple roll ups to figure out a system to cooking these babies. Sometimes they wanted to unroll and I had to make sure all of the egg got cooked, so ultimately I used tongs instead of my initial spatula, to control what sides of the roll ups touched the pan. I could only cook two roll ups at a time and I kept having to add more butter to the pan to make sure they didn’t stick. The excess sugar that got onto the pan began to burn and create a lot of smoke, setting off the smoke detector. So in addition to my open kitchen window, I opened the front door, which solved the problem.
Although the process of cooking the roll ups was much more complicated than I had anticipated, the end result was so delicious. Everything melted and crusted in all the right ways and all the different tastes complimented each other very well. I added a little side dish of Agave Maple Syrup to dip them in which was a very good idea 🙂
In any case, this was my first time ever handling these roll ups so some bumps in the process were to be expected. No matter what my experience was, I definitely still recommend anyone to try this out because it just tastes so good!
Here is the post:
If you haven’t noticed by now from this blog, I like using tortillas a lot. I do like quesadillas, but not so much the conventional cheese + tortilla action only. When I was on Pinterest and I saw “Chicken Pesto Quesadilla” I flipped out with excitement at the fact that that even existed and I never knew about it until now. I love chicken and pesto on sandwiches and on pizza, so this recipe was definitely something that I had to make.
As you can see, the ingredients are very basic and easy to get– I got everything from Trader Joe’s, what else is knew. I didn’t have any chicken meat at home and I’m trying to empty out my fridge before I go on vacation, so I improvised with some sliced turkey breast instead. I decided to use two different cheeses to have more interesting flavors and to again, empty out my fridge.
I spread a generous amount of pesto on the entire surface of the tortilla and put many layers of cheese and turkey meat.
I then folded it over in half and cooked it in a pan sprayed with a thin layer of olive oil until it was nice and golden and everything was melted together. While I waited for this to happen, I entertained myself by Snapchatting my smiling quesadilla to a bunch of my friends, as you can see in the picture above.
It was super delicious and satisfying!! The turkey meat in it tasted great, and not like I was missing out on anything at all without real chicken breast. I ended up making another one for my friend who found it obvious that he was missing out on the goodness when he saw my Snapchats of it. I’ve actually seen recipes that have put spinach and artichoke in as well, which is something I will definitely have to try, but for this time I wanted to keep it simple.
Like I said, it is super easy to put together and the ingredients are very accessible, so go on and try it at home!
Here’s the link!
This is great for when you’re craving a little fix of cake or sweetness! You literally just mix all of the in the ingredients in a mug and then pop it in the microwave!
It looks like a lot of ingredients but it’s really just a few tablespoons of this and a few tablespoons of that, add a little dash of this, etc. The post I found on Pinterest showed a very basic and simple mug cake with items that you usually have in the fridge or cupboard. There are definitely more elaborate recipes, but this was a good one for me to start with since I’ve never made a mug cake before.
When the ingredients was all added and mixed up, it filled about half of the mug. I stuck it in the microwave for 2 minutes and it was done!
The consistency was pretty dense and spongey, but it was moist. I think in the full time that it took to cook, the heaviest ingredients, the chocolate chips, sunk mostly to the bottom so what I found was the tastiest was taking a thin bite from the top to the bottom of the cake in order to get all of the flavors. The top of the cake alone was somewhat bland, but once I reached the bottom it was like gooey chocolate lava heaven. I just added the chocolate pretzel for decorative purposes, but really anything goes with these cakes! You can put frosting on top, whipped cream, fruit, powdered sugar, you name it! It had a very rich taste and was a big hit with the friends I chose to share it with 🙂
Here is the link to the Pinterest post I used:
A healthy alternative to pasta! I’ve seen zucchini noodles all over Instagram and Pinterest and I’ve been wanting to try them for a while now. Usually I’ve eaten zucchini as the conventional round slices, so I couldn’t really imagine how it would taste as a substitute for pasta.
The ingredients you use for this dish besides the zucchini noodles is entirely up to you, based on what you usually enjoy eating your pasta dishes with. To turn the zucchinis into noodle form, I used my roommate’s slicer that has interchangeable blades with different widths for slicing sizes, including a noodle-like option.
What I read from the Pinterest post is that it is important not to slice the zucchini close to the core where the seeds are because that part of the vegetable is more mushy which makes it difficult for it to keep the elongated noodle shape. The picture above is the amount of noodles that 2 zucchinis makes, but it really wasn’t very much. I probably could have used 4 zucchinis total and it would have been a decent sized dish.
To soften the zucchini noodles a bit, I brought a pot of water to a boil and flash cooked the noodles for about 40 seconds. In that span of time I did not have the time to snap a picture of the process, but I’m sure you can imagine what it looked like. I then just strained them and ran some cool water over them and they were done!
I kept it simple and just topped the zucchini noodles off with pasta sauce, parmesan cheese, and a little bit of basil. They tasted so delicious! It didn’t seem like the dish was compromised at all just because the pasta noodles were not present. It felt a lot healthier to eat and I did not feel a heavy feeling of being overly full afterwards, like I usually do when I eat normal pasta dishes. Definitely try it out!
Here ya go:
So here is another simple and quick creation! These are mini quesadillas, about the size of the palm of your hand, and they only have 4 ingredients!
To make the mini tortillas, you take a regular sized one and using the mouth of a cup and a sharp knife, cut around the edges of the cup and voila, 3 mini tortillas from one big one! What would also work is a circle cookie cutter, but I don’t have one in my house so I found an alternate route.
First, I spread hummus on half of the tortilla. My favorite hummus from Trader Joe’s is the Edamame Hummus Seriously so good. For each quesadilla there is one slice of avocado that fits in the half moon shape of the tortilla. After I slapped the avocado slice onto the hummus, I put little pieces of the crumpled up cheese on top. The cheese I found was some kind fromTrader Joe’s called Halloumi cheese. I’ve never tried it before but it says it is especially good for dishes that require grilling. It tastes different from any cheese I’ve ever tried but it is really good– somewhat of a mozzarella taste, but more of a hard and brittle consistency. After that I just folded em in half and they were ready to go!
Here are the lil puppies with all their ingredients set and onto the frying pan. I kept them cooking in the pan until each side was crispy and golden to my preference and until the cheese had melted as much as it could. Since the cheese was quite dense, it did not melt as fast as say any shredded bagged cheese would have.
They turned out just as yummy as I had dreamed, and I love avocados and I love hummus so this was a fantastic recipe for me to stumble upon!
Here’s the link:
Intriguing name, huh!? The way that the ingredients are all put together and displayed gives forth the resemblance of sushi rolls 😛 This is a really quick and simple recipe that is surprisingly filling!
All you need is a tortilla, a banana, some honey, and a peanut butter-like spread– I personally eat almond butter over peanut butter, but any spread of that similarity will taste great.
The preparation is simple: I spread a generous amount of almond butter on the tortilla, placed the banana on the edge of one side, drizzled some honey over it, and rolled it up! It’s important to have a decent amount of spread and/or honey so that the tortilla can adhere to itself well and hold the banana securely inside.
The last step is to slice it up into sushi roll sized bites! You can eat the rolls plain like that or I’m sure adding some Nutella side dip or some other sweet spread on the side would be tasty! Just watch out because the honey gets pretty drippy!
Here is the Pinterest link:
I started off one of my mornings with this wonderful creation. It consists of literally what its name is: eggs, turkey bacon, and croissant dough, with a few little spices and garnishes.
All of the ingredients I got from Trader Joe’s, which made them inexpensive and easily accessible. (**Side note: My friend actually makes fun of me for shopping at Trader Joe’s as much as I do, saying that I love it so much I basically live there…. I honestly wouldn’t mind that though!) The original recipe from Pinterest calls for one tube of croissant dough, 4 eggs, and about 6 strips of bacon. I personally don’t like eating pork bacon very much so I substituted it for turkey bacon.
The instructions say to roll out the whole amount of dough and cut it in half so that you can make two of these scrumptious things at one time. You fold up the edges about a half an inch on each side to create a sort of crust effect. This did not really hold in the ingredients as much as I had hoped because once I cracked the 2 eggs onto each square, some of the eggs started to run overboard onto the baking sheet. The strips of bacon were actually far too large to fit 3 to each square, so I cut them into thinner strips to fit on. I ended up just using one full strip of bacon for both of the squares. The final touches were some salt, pepper, basil, and fresh grated Parmesan and then I popped the baking sheet into the oven!
I preheated the oven to 400 degrees while I prepared the squares, and once I put them in the oven I set a timer for 11 minutes and they were done! The recipe had instructed to lay down some parchment paper onto the sheet for the squares to sit on while they baked, but I didn’t have any of that so I improvised with some spray olive oil to the sheet which worked just fine! You can choose to leave them in the oven for a little more than 10-12 minutes depending on how golden you want the crust and how runny you do or do not like your eggs.
I gave the second square to my friend (who called it a “Bacon Egg Bread Thang”) and he put Sriracha sauce on his, but I ate mine as it was and both of the variations tasted great!
Here is the link that I followed along to make it 🙂
How only 2 ingredients you may ask? These pancakes are literally made with just bananas and eggs- making them a healthier version of your typical breakfast food because they are so low in carbs. They honestly don’t taste like you’re missing anything compared to normal pancakes and they are so easy to make!
The ratio is 2 eggs for every 1 banana, and you simply just mash up the banana and then mix in the eggs to make the batter.
I just sprayed the pan with olive oil (you can use butter or which ever way you prefer to grease it) and then cooked them like I would cook regular pancakes. They cook a little bit fast because they are so thin, so you have to be careful to flip them sooner so they don’t burn.
Feel free to adorn them with cinnamon, berries, chocolate chips, or whatever! I topped mine off with strawberry slices and agave syrup!
Below is the link to the Pinterest post I was inspired from:
Of all the things in the world to eat, avocados definitely have to be my top favorite, so when I found out you could make pasta sauce with avocados I was beyond excited. All the ingredients are super easy to find in any grocery store– I got everything from Trader Joe’s. The only thing that I altered in the process was that I didn’t have a food processor to blend up the sauce in so I used a Magic Bullet blender instead, which got the job done with no problem.
I also threw in some veggies and chicken sausages I cooked up in the frying pan to add some more substance to the dish, but the end product of it all was delicious! Such a simple process and a fantastic outcome. The leftovers were great too!!
Here is the link I got from Pinterest http://joshuatrent.com/creamy-avocado-pasta/#sthash.9tPXHYjE.dpbs