Avocados are one of those foods that taste so good but are also healthy for us. They contain many nutrients plus monounsaturated fats which promotes lower cholesterol. So eat all the avocados you want guilt free, I say! If you love guacamole like I do, try it on your favorite sandwich, burger, salad and mexican foods, or hand me a bag of chips and I’m good.
There was a time not too long ago when I put arugula seeds into a little ceramic pot in my sun lit kitchen window. I could grow a small amount of arugula, just enough to add a hint of taste here and there to a sandwich or salad. But recently arugula has become available in all the grocery stores and I can enjoy it whenever I like. It’s got a unique spicy taste that I love and has become one of my favorite pesto’s to make. This arugula pesto sets the stage for upcoming recipes. Hope you enjoy!
I discovered corn salsa at Chipotle Mexican Grill. For those who have a Chipotle’s in your neighborhood, you know how good their burritos and tacos are. You build your own burritos or tacos with your choice of meat, beans, rice, and salsa. The corn salsa adds something that I have tried to recreate many times and have finally found the ingredients that I think come as close to Chipotle’s as possible. The secret is in the corn. There’s a hint of sweetness that I’ve found comes from roasted corn. Grilling brings out the sugars in the corn that gives it that special taste. Try this corn salsa on any burrito, taco or enchilada and it will soon become a favorite topper.
Flamethrowers are fried green chile. Years ago I found a recipe in an issue of Chile Pepper Magazine (August 2001) named Texas Flamethrowers with Dipping Sauce. It has become one of the first things I make when we get our roasted chile in August, and best when the chile is big and meaty and fresh. I changed the dipping sauce up a bit to fit our taste buds but otherwise it tastes the same as the original. This recipe is so simple and easy, yet they disappear as fast as you can make them. I had to threaten some people in order to take pictures first.
Pesto can be made from many herb choices. I have a small herb garden of basil, chives, parsley, thyme, sage and rosemary, but not enough to make pesto. I always have spinach on hand and when I make pesto I start with a spinach base and add whatever herbs I want to enhance the flavor. This time I’ve added some basil leaves. Pesto adds flavor to pizza, soup, sandwiches or pasta. I use pesto in many recipes so I thought it deserved it’s own post. Continue reading
An Inspired Cook 