DIY Salsa Chicken Taco Bar

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You know what’s better than a taco party? Nothing – because nothing in this entire world could be better than a taco party. Except, well maybe, a DIY Salsa Chicken Taco Bar.

  chicken taco bar

Okay I promise I won’t say taco bar anymore. But in all reality, this is the ultimate summer party idea for literally any occasion – from new neighbor welcomes, 4th of July get togethers, best friends birthdays or a warm Friday night where all you have to worry about is just how many toppings is too many for your one (or 10) tacos.

Easy tacos

Luckily, I knew the perfect party couldn’t happen without the help of the ultimate appliance – Braun’s Multiquick 7 hand blender and chopper. Now, we all know I’m a huge fan of Braun’s ultimate blender and knew the Multiquick 7 hand blender would be just as amazing. This item comes just in time for any summertime party or meal prep you have in mind, whether it’s chopping onions for this taco bar or preparing the fruit you need for the ultimate margarita.

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News flash – IT IS. As much as I love my countertop food processor, this thing is even easier to use. You simply dump your ingredients and huzzah – you have perfectly chopped onions, cilantro, jalapeños and more for your fabulous taco party.

taco bar

I’m not even embarrassed by how many taco nights E and I have every week. One of the first meals we ate together in college was tacos, adn without a doubt, when I get home from any trip, there are leftover taco fixings in the fridge and taco shells on the counter. Plus, to me, tacos just scream summer. Paried with a homemade margarita, crispy chips and homemade queso and you’ve got dinner, appetizers and cocktails taken care of.

margarita

Have you ever hosted a party where you had all three courses done in the span of just an hour? Plus, this taco bar really brings people together. It’s all hands on- there’s no need for fancy utensils, napkins or serving spoons. Just stack your taco as high as you want with as many toppings a pssobile, pour a few margaritas and just enjoy a party without the stress.

taco bar2

Isn’t that exactly what summer is all about? Meeting up with people you love, sharing a meal with your hands and not worrying about the clean up? Now that we’ve moved to the South, that’s exactly what summer means to me. Our parties are low-key, but beautiful, and we almost always eat withour hands outside, standing in the kitchen or on a homemade picnic blanket. These longer days, warmer nights and cicanda nightime symphonie aren’t going to last forever. The only thing that will are the memories you make throwing parties or dinner nights with easy to make dishes like this DIY Salsa Chicken Taco Bar.

tacos

So, put away the fancy cookbooks, put down the phone speed dialed to Papa Johns and enjoy some tacos outside. Don’t let another summer night slip away without enjoying every second of it.

DIY Salsa Chicken Taco Bar

taco bar 2

Serves about 8 – 10.
Prep time: About 15 – 20 minutes
Cook time: 7 1/2 hours (for the chicken)
Total time: About 30 minutes + slow cook time

Ingredients: 

For the salsa chicken:

  • 4 boneless, skinless chicken breasts
  • 1 1/2 cups salsa
  • 1/2 cup diced petite tomatoes
  • Salt and pepper to taste
  • 2 tablespoons Mexican seasoning
  • Chopped cilantro

For the toppings:

  • 1 medium red onion, chopped
  • 1 bunch cilantro, chopped
  • 1 jalapeño, seeded and chopped
  • 1 cup chopped cherry tomatoes
  • 2 tablespoons Mexican seasoning
  • 1/2 cup queso
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup spicy red pepper sauce
  • 3 avocados, seeded and sliced
  • Chopped tortilla chips
  • 10 – 12 flour tortillas
  • Key limes

Directions: 

  1. Mix the salsa and the diced tomatoes together. Place 1 cup of salsa in the basin of a crock pot. Layer the chicken breasts over the salsa. Top with remaining salsa, chopped cilantro Mexican seasoning and salt and pepper. Set the crock pot to low and cook about 7 hours.
  2. After about 6 1/2 hours, shred the chicken with two forks. Cook another 30 minutes and remove from the crock pot.
  3. To assemble a taco bar, spread the toppings into separate bowls. Place the toppings, meat, tortillas and margaritas on a large tray and let the party begin!

fresh tacos2

This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.

Middle Eastern Tofu Salad + Freschetta Pizza Night!

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FreschEats #CollectiveBias

One food that always gets a much badder (worse?) rap that it deserves is pizza. Now, let me preface this by saying I get why there’s that “pizza is junk food, pizza is greasy and full o fat” stereotype. I mean, look at the deep dish, stuffed crust, loaded cheese, pepperoni and even pizza stuffed crusts that exist in our world today. As tasty as they are, you can’t eat them on regularity, especially not on a weekly pizza night. And to be honest, that’s why pizza night was so rare in our house, minus those few nights we succumbed to takeout or enjoyed a fresh slice of homemade ‘za. However, that’s about to change, because you know what? Pizza deserves a second chance.

pizza with mushrooms

That’s why I’m teaming up with the folks at Freschetta, who are changing the way we view, and enjoy, pizza. Freschetta is focused on the quality ingredients they use in their pizzas, and for Artisan Crust it is all about the 3 whole grains that go into the delicious crust. Plus, their brick oven pizzas (which are available everywhere, including Publix) feature wholesome, natural toppings, like mushrooms, fresh spinach and just the right amount of natural cheese.

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And since the crust is naturally rising, it isn’t stuffed with weird chemicals or ingredients you can’t pronounce.

freschetta pizza

Now, I’d be happy to just talk about this pizza (how amazing does it look?) all day, but enjoying a slice was only half the challenge. I was tasked with creating a healthy, nutritious dish to enjoy along side these pizzas, something that even the pickiest of husbands (ahem, E) would enjoy. And, since I know I’d be pairing it alongside a vegetarian pie, knew immediately what this was going to be.

  tofu salad

Introducing this beautiful, Middle Eastern tofu salad! Now, I’m clearly no stranger to the tofu salad concept – see it here. However, I knew I watned to blend some of those exotic spices I’ve picked up on my many jaunts overseas and give this salad a bit of a Middle Eastern flair. So, I baked the tofu with a blend of Moroccan spices and harissa, and tossed the salad with a few of my favorite, protein packed, low-calorie favorites; red onions, chick peas, kalamata olives, feta cheese and red quinoa.

tofu salad2

The greatest thing about this salad is it stands up on its own, even against pizza. However, the pairing of the Brick Oven Naturally Rising Mushroom and Spinach Pizza was a true match made in heaven. The soft baked crust and simple toppings made every bite of the spiced tofu and zesty quinoa that much greater.

pizza part

So go ahead, bring pizza night back to your house, and when you do, make sure this Middle Eastern Tofu Salad is on the menu too. It was picky husband approved, which isn’t an easy feat.

pizza party 2

Learn more about Freschetta’s new, natural pizzas on Twitter and YouTube!

Middle Eastern Tofu Salad

spicy tofu salad

Serves about 4 – 6.
Prep time: 15 minutes
Cook time: About 45 minutes
Total time: About 1 hour

Ingredients: 

For the tofu:

  • 8 ounces extra firm tofu, drained and pressed
  • 2 – 3 tablespoons Moroccan spice
  • 2 tablespoons olive oil
  • Salt and pepper

For the salad:

  • 4 cups mixed greens
  • 1 1/4 cup cooked red quinoa
  • 1/2 medium red onion, chopped
  • 15 ounces chick peas, drained
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup feta cheese, crumbled

For the dressing:

  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried hot red pepper flakes
  • Dash of salt and pepper
  • 2 teaspoons paprika
  • 3 teaspoon spicy harissa paste
  • 1/2 cup chopped cilantro
  • 4 tablespoons lemon juice
  • 4 1/2 tablespoons olive oil
  • 2 garlic cloves, minced

Directions:

  1. Preheat oven to 425 degrees F. Line 2 9 x 13 baking dishes with parchment paper and spray with cooking spray.
  2. Remove as much excess water from the tofu as possible. Then, cut into bite-size pieces. Scatter the tofu pieces along both baking sheets. Liberally add the spice to the pans, tossing the tofu to ensure it’s evenly coated. Then drizzle each pan with one tablespoon olive oil.
  3. Bake in preheated oven for 15 minutes. Toss the tofu and flip. Cook an additional 10 – 15 minutes, or until browned and firm. Let cool.
  4. Meanwhile, mix all of the salad dressing ingredients together and shake. Add additional salt and pepper to taste.
  5. In a large mixing bowl, toss the greens, quinoa, onion, chick peas, olives and feta cheese. Add in the tofu and toss to mix. Drizzle the salad with dressing and serve alongside your favorite pizza!

Nutritional information per serving:

Calories: 425
Fat: 15 grams
Carbohydrates: 17 grams
Fiber: 4.5 grams
Protein: 8 grams
Weight Watchers Points: 

Learn more about Freschetta’s new, natural pizzas on Twitter and YouTubeThis post was sponsored by Freschetta and Publix, but all of my opinions and thoughts are my own. Be sure to visit your local Publix to get 2 pizzas for $10, for a limited time only!

Protein Packed Green Smoothie Bowl

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This might sound sacrilegious as a healthy food blogger, but I’m never excited to have a smoothie for breakfast. Now, that may seem surprising, given how many smoothie recipes I actually have on this blog. But if we’re being honest, smoothies just aren’t as exciting as french toast, a big stack of pancakes , a big bowl of huevos rancheros or literally anything with bacon or maple sausage. They’ve become an easy go-to for busy mornings of after the gym, and little thought is put into it.

green smoothie bowl

Which is depressing and sad and precisely why I decided to give them a makeover with the help of Braun‘s brand new Pure Mix Blender. Braun is back in North American kitchens with a brand new line of beautifully designed products to help you amp up your favorite recipes and turn them into something new and totally unexpected.

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My mission, if you’ll call it that, was to recreate a recipe that just doesn’t excite or enthrall anymore, and I almost immediately knew I had to make a smoothie. I’ve been trying to perpetually get into shape, and have been resorting to healthy, low-sugar smoothies to do this. But, as I said before, they became monotonous – I’d had handfuls of the same ingredients, mix and drink – without little to no enjoyment.

smoothie2

So, to perk up my sad smoothies, I decided to give one of my favorite recipes a little bit of a facelift.

I put down the straw and the cup and opted for a spoon and a bowl instead. Now, I’m not new to the smoothie bowl phenomenon – but I have to say, it’s one of the easiest and prettiest ways to perk up an everyday smoothie. For me, my favorite part is the textural contrast. Where I got bored just sipping a smoothie, the addition of crunchy granola on top gives this bowl the perfect textural contrast.

creamy protein packed smoothie bowl

Even though it’s the same smoothie I’ve been drinking for weeks, the swap for a bowl and the addition of beautiful sliced fruits, homemade fruit bars, chia seeds and granola transforms the way I consume it. No more mindless slurping, I truly enjoy each and every bite – and it feels more like a breakfast, one you could sit down and eat (even on the weekends) with as much as excitement as you would with a big stack of pancakes.

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Now, I can’t say everyone will share that same excitement, but for me, the smoothie bowl facelift was exactly what I needed to end the mundane smoothie sips and bring joy back to breakfast.

It is the most important meal of the day, after all. Shouldn’t you enjoy it?

Protein Packed Green Smoothie Bowl

smoothie bowl 3

Serves about 2.
Prep time: >8 minutes
Blend time: 2 – 3 minutes
Total time: About 11 minutes

Ingredients:

For the smoothie base:

  • 1 cup fresh kale
  • 1/2 cup low-fat, no sugar added strawberry yogurt (Greek or regular)
  • 2 tablespoons peanut butter
  • 2 tablespoons chia seeds
  • 1 nectarine, sliced
  • 1 cup frozen strawberries (I used frozen strawberry puree**)
  • 1 1/2 cup low-fat milk
  • 1/2 cup water or sugar-free juice
  • 1 tablespoon sugar-free strawberry jam

For the bowl toppings:

  • Granola
  • Sliced nectarine
  • Sliced apple
  • Strawberries or frozen puree cubes
  • Chia seeds

**Simply blend 2 cups strawberries until pureed and pour into ice cube trays. Freeze until solid.

Directions:

  1. Place all of the ingredients (for the smoothie base only) into a blender (I used Braun’s new PureMix Blender).
  2. Blend on medium speed for about 2 minutes, or until smooth and creamy. Add additional ingredients (like fruit) to taste, or additional milk for desired consistency.
  3. Pour the smoothies into two bowls. Add the toppings to the tops of the smoothie (in any fashion you’d like) and dig in!

Nutritional information per bowl:

Calories: 425
Fat: 13.2 grams
Carbohydrates: 55 grams
Fiber: 4.5 grams
Protein: 18 grams
Weight Watchers Points: 11

This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.

Mango & Mixed Berry Cobbler

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Celebrate the [unofficial] start of summer with this delicious mango & mixed berry cobbler – the perfect dessert for your Memorial Day table!

mango berry cobbler

This month blew by my face faster than a tornado. True, I was out of the country for most of it, but still. I’m still soaking up springtime, y’all, I’m not ready for summer, both in body and in mind. But, such is life, and I’m kind of excited to embrace the heat, the longer days, the beach weekends, the evening hammock and wine nights and the long walks under the oaks that come with my first summer as an transplant Southerner.

fresh mango cobbler

Although I’ve just been here a few months, I know one thing is for sure – southerners love their desserts, and celebrate any day, week, month, season change, birthday, Tuesday or season finale with one. To pay homage to my new roots, I decided to honor the change of the seasons with the most suitable of sweets – a mango & mixed berry cobbler.

creamy mixed berry mango cobbler

To me, you can’t have summer without mango. It’s fleshy, perfectly sweet and oh-so-juicy, not to mention amazingly versatile. You can use them in smoothiesmuffins, ice creams, pies or even savory dishes like chicken salad or guacamole. I’ve tried it every which way and can’t decided which my favorite is – because they’re all so good, refreshing, light and, well, summery.

delicious mixed mango cobbler

My love for this fruit knows no bounds, so when the Mango Board asked me to partner with them to feature a recipe using the succulent Ataulofus mango, I *literally* jumped at the chance. This variety of mango is one of my favorite, since the seed is smaller than an average mango resulting in more juicy, delicious flesh. Because of this, I knew almost immediately I wanted to marry this beautiful fruit with other fresh ingredients, like blackberries and raspberries, and bake it all into a deliciously fragrant cobbler.

mango

Because I live in the south and cobbler is a religion, y’all (along with spiked sweet tea, but that’s for another post entirely). Truly though, summertime is nota time to be spent sweating over the stove, which is why this dessert is a favorite. It’s mixed, baked and enjoyed in less than 60 minutes. As someone who likes to host parties and entertain, 60 minutes or less is all I want to spend away from my guests (and the wine bottle). That’s why this little number is gracing my Memorial Day shindig menu.

summer mango cobbler

Whether you’re ready or not, it’ summertime – so let’s cheers with this fresh, delicious and amazing mango & mixed berry cobbler!

Mango & Mixed Berry Cobbler

easy mango cobbler

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Serves about 8.
Prep time: 15 minutes
Cook time: About 40 minutes
Total time: 55 minutes

Ingredients: 

For the filling:

  • 3 cups peeled and chopped mangos (I used the Ataulofus variety)
  • 1 1/2 cup blackberries
  • 11/2 cup raspberries
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 tablespoons honey
  • 3 tablespoons all purpose flour

For the topping:

  • 1 cup all purpose flour
  • 1/3 cup almond meal
  • 1/3 cup + 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 6 tablespoons butter, chilled
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla bean extract

Directions: 

  1. Preheat oven to 350 degrees F. Liberally grease a baking dish (9 x 13, 8 x 8 or 11 x 7) with nonstick cooking spray. Sprinkle with flour.
  2. In a mixing bowl, carefully toss the fruit with the lemon juice, lemon zest, sugar, honey and flour. Sprinkle in the apple pie spice and toss to combine. Cover and let rest for about 10 minutes.
  3. In another bowl, carefully whisk the flour, almond meal, sugar, and baking powder together. Using a pastry knife, cut in the butter until mixture resembles sand. Mix in the egg, cinnamon and vanilla and stir until fully combined.
  4. Spread the fruit over the bottom of the pan. Sprinkle the topping over the fruit filling.
  5. Bake for about 40 – 42 minutes, or until topping is golden brown and fruit is bubbly. Serve with whipped cream or ice cream and enjoy!

Nutritional information per serving:

Calories: 385
Fat: 12.5 grams
Carbohydrates: 62.5 grams
Fiber: 1.2 grams
Protein: 4.6 grams
Weight Watchers Points: 10

NOTE: THIS POST WAS SPONSORED BY THE MANGO BOARD. HOWEVER, ALL OPINIONS AND STATEMENTS ARE MY OWN.

Cheesy Baked Corn Dip

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We’re switching gears today from Mothers Day to Cinco de Mayo – because after the horribly stressful week I’ve had, I need a day focused around cheesy baked corn dips, margaritas a plenty and more salty chips than I can muster.

cheesy corn dip

I won’t go into details -to be honest, I’m just too wiped out to. Instead, we’re going to do something I never do (due to my verbose, never ending desire to blab), we’re just going to talk brass tacks. Or in this case, this dip.

spicy cheesy corn dip

Mexican food in the US is a far cry from Mexican food in Mexico – but anyone could tell you that. Their dishes are fresher, more reliant on zesty spices and herbs and are rarely, if ever, fried. That’s exactly why I truly love visiting that part of the world. The people are unique and hilarious, the settings are as diverse as they are beautiful and the food – it’s just like nothing I’ve ever had before. I’ve only been to Mexico twice (and to the same place, of all odds) but I’m always counting down until I can get my feet back into that sand, my eyes staring off into the breathtaking sunsets and my mouth firmly sunk into a tray of tacos.

sunset meixco

Until then, I’m going to enjoy Mexican food as I’ve come to love it here in the states – laden with cheese. Luckily the rest of the dip has healthier ingredients, like lower fat cream cheese, olive oil mayo and Greek yogurt. I did that for one reason – there would be no skimping on cheese.

  super cheesy corn dip

We need it today, loaded with chiles, corn, zesty spices, cilantro and everything that tastes good in this world. But, you know, to be somewhat healthy (and because I fed all of our tortilla chips to the turtles), it’s served with a side of fresh carrots. You can use whatever you want – chips, pita, a spoon, a fork, your face. However you eat it, one thing will remain the same – you won’t be able to stop.

So just plan to wear yoga pants.

Cheesy Baked Corn Dip

easy cheesy dip

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Yields about 2 cups. Adapted from Crunchy Creamy Sweet.
Prep time: About 10 minutes
Cook time: About 12 – 14 minutes
Total time: About 24 minutes

Ingredients: 

  • 1 cup Greek yogurt (I used 2%)
  • 1/4 cup olive oil mayo (or regular mayo)
  • 4 ounces low-fat cream cheese
  • 2 cups shredded mozzarella cheese
  • 1 can (4 ounces) green chiles
  • 1 can (14 ounces) corn, drained
  • 1 tablespoons crushed red pepper
  • 1/3 cup finely chopped cilantro
  • Salt and pepper to taste

Directions: 

  1. Preheat oven to 425 degrees. Liberally coat a skillet or baking dish with nonstick cooking spray.
  2. In a mixer or bowl, beat the Greek yogurt, mayo, cream cheese and 1 1/2 cup of mozzarella cheese. Gently stir in the corn, chiles, crushed red pepper, cilantro and salt and pepper.
  3. Pour the mixture into the baking dish. Top with remaining 1/2 cup cheese.
  4. Bake for about 12 – 14 minutes, or until cheese is melted and golden brown. Serve with additional corn and chiles as garnish with carrots, pita or tortilla chips.

Nutritional information per serving (about 2 tablespoons):

Calories: 175
Fat: 13.25 grams
Carbohydrates: 5.6 grams
Fiber: 0.8 grams
Protein: 4.2 grams
Weight Watchers Points: 4

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Creamy White Bean & Broccoli Dip

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