Spicy Jalapeño Lime Burrata with homemade chips

Homemade tortilla chips, salsa and guacamole will always be a staple around here,

 but our favorite burrata cheese recently took a trip south of the border 

for a new Mexican appetizer!

Creamy, soft burrata is perfecto with lime juice and zest then

soaks up just touch of spice from thinly sliced jalapeños...

and the cheese gets even more decadent 

as you scoop it up with warm salted chips...

I have a feeling that Taco Tuesday will never be the same!

Spicy Jalapeño Lime Burrata

1 large ball of burrata
5-6 very thin slices of fresh jalapeño
juice of half a lime
drizzle of olive oil
lime zest for topping
dash of salt

Place burrata in a shallow bowl or dish.  Squeeze lime on top of cheese, drizzle with olive oil then top with jalapeño slices, lime zest and salt.  Serve with freshly fried tortilla chips. (I just fry corn tortillas that I cut into triangles in very hot vegetable oil until golden, drain on paper towel and lightly salt).

Jalapeño Lime Tofu Tostadas

I live in a house divided.

Although we all enjoy a variety of foods from different countries, 

I prefer Mexican and my son prefers Japanese.

One of his favorite dishes is a spicy marinated tofu we get at at a local restaurant.

I decided to take is love for it and combine it with light, fresh tostadas...

It has just enough of the crunch and lime that I love 

and the spice and silkiness of tofu that he loves...

The marinade is the key to the flavor of this dish.

I always have tofu in the frig, it is great to toss into many dishes for a quick boost of protein.

Not only does the marinade flavor the tofu but since it is plant based, 

you can use it to drizzle of the the top of the tostadas as a dressing!

Viva Tofu!

To make the tostadas: 

Drain and press Extra Firm Tofu Cut into cubes and marinate for at least an hour (the longer the better) in 1 cup olive oil, ¼ cup fresh lime juice, 1 sliced jalapeño and 1 tablespoon ground cumin. 

Sauté tofu in a hot nonstick pan with 2 tablespoons vegetable oil. Serve on crisp tortillas with shredded cabbage, sliced green onions and cheese… drizzling marinating liquid and jalapeños over the top. 

Cinco De Mayo Centerpieces

I love Cinco de Mayo.
It's such a festive, colorful and simple celebration
and I think the centerpieces should be too.
Just a little something fun to dress up the fiesta.

What better way to say olé than-
Succulents and Cervezas...
(simply cut the top off of an empty beer can, poke a few holes in the bottom for drainage,
 fill with soil and top with succulent)

Bright Blooms and Beer Bottles...

(full directions here)

or Flower Stuffed Shells?

(more info here)

They all make your table say Muy Bien!

Galentine's Taco Tuesday Centerpiece

It is the perfect storm...
Galentine's Day and Taco Tuesday have collided!

To quote the wise trailblazer, Leslie Knope,

“Every February 13, my ladyfriends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It’s like Lilith Fair, minus the angst. Plus frittatas.”

So enjoy your ladyfriends, enjoy your tacos and

Happy Galentine's Day.

Taco Tuesday Thirsty? Lime Thyme Margarita Spritzer

Is it a coincidence that Lime and Thyme rhyme?
I don't think so.
They are the perfect combo for a light, bright Taco Tuesday cocktail...
The Lime Thyme Margarita Spritzer!

Thyme's subtly woodsy and minty flavors, 

paired with classic lime makes for one muy bien marg...

I simply combine fresh lime juice and tequila, 

pour over crushed ice, top with seltzer and add a big sprig of thyme as a garnish/stir stick.

As you sip, the thyme infuses into the drink...

Because for this New Year, 

I think it's "thyme" to squeeze the day!

Lime Thyme Margarita Spritzers

Makes 2

In a large glass or cocktail shaker, combine

1 cup fresh squeezed lime juice

3 ounces tequila (2 shots)

(I like it tart but if you don't, add 2 Tablespoons simple syrup)

Pour into 2 glasses, over crushed ice, top with seltzer and add large sprigs of fresh thyme

New Year Taco Tuesday - Cauliflower Chili Lime Tacos

It is the first Taco Tuesday of the New Year. 

Although I don't do big resolutions, 

I have decided to add more vegetables to my diet whenever I can.

Tonight for dinner I am whipping up simple and colorful 

Cauliflower Chili Lime Tacos or as my son calls them

Cali Cauli Tacos, thus being served on our California tray...

Light, crisp, fresh and ready in a snap.

You just need a few ingredients,

 but boy do they give the cauliflower a bold flavorful punch.

Just toss tiny florets...

zesty lime...

olive oil...

and chili powder. 

Roast, then dig in.

You won't feel one bit guilty for having a state-full!

Cauliflower Chili Lime Street Tacos
makes 8-10 small tacos

2 cups shredded cabbage
2 cups cauliflower, cut into to small florets
2 tablespoons fresh squeezed lime juice, plus wedges for serving
2 tablespoons olive oil
1 tablespoon chili powder
dash of salt
crumbled cotija cheese or cheese of your choice
small or street taco size tortillas


Preheat oven to 400 degrees. Mix cauliflower with lime juice, olive oil, chili powder and salt.  Spread onto a foil lined baking sheet.  Roast in oven about 10 minutes until the cauliflower is slightly tender.  Warm tortillas then top with cabbage, cauliflower and cheese.  Serve with lime wedges.

Deck the Halls for Taco Tuesday

The Holidays are here 

and we are about to Deck the Halls for Taco Tuesday!

Simple crunchy tacos are getting a Christmas makeover.

Seasoned ground beef, and all the fixings are stuffed into taco shells,

 then cilantro antlers and sliced tomato noses complete the merry makeover.

All of the other reindeers won't be calling Rudolf names, 

they'll be coming over for dinner.

It's as easy as one...

Two...

Three...

Feliz Navidad.

Crispy Potato Tacos- A Thanksgiving Leftover Fiesta

Two things I love are mashed potatoes and tacos.

One of my favorite ways to use all of those eftovers after Thanksgiving,

 is to whip up a platter of 

Crispy Potato Tacos.

They are such a crunchy, creamy, crowd-pleaser...

Gather corn tortillas, mashed potatoes and taco toppings of your choice...

here I used a little pico de gallo but they are great with 

chopped jalapeños, shredded cheese and even avocado.

Spread warm mashed potatoes on one side of the tortilla and place on heated skillet for about 

30 seconds to soften tortilla and make it easier to fold.

Secure folded tortilla with a toothpick, 

then heat vegetable oil in a skillet (about 1/2 in deep).

When oil is very hot, carefully slide taco in pan 

and fry about a minute on each side, until tortilla is browned and crisp...

(make sure you remove the toothpick!)

Top your taco and enjoy!