(Quick little side note: I just realized that emails for next year’s TAPIF program were sent out today! I remember that day last year. The emails being sent out are probably what’s responsible for all the people finding my blog today by teaching “TAPIF acceptance”, haha. If you are reading this and are going to participate in the program next year, best of luck to you!)
Hey all, remember my first “What I’ve Cooked Lately” post? Well a second one is WAY overdue, therefore this post is gonna be super long (Update: okay not as long as I thought, since most of them link to other websites). As with the first one, if one of the dishes below sounds good, click it, and it’ll either jump you down to the written-out recipe later in the post, or take you to the website where I found the recipe!
There are some things I didn’t include in this list, like potato soup, enchiladas, and homemade pizza sauce, because I didn’t really follow a recipe! I’m also planning on making taco soup for the first time today and I don’t really feel like following a recipe, so we’ll see how it goes 🙂
Update: I made the soup and am eating it now. Conclusion: awesome! I basically just threw a bunch of stuff in a pot and let it heat: chopped up beef, shallots, garlic, olive oil, beef broth, tomato puree, corn, kidney beans, taco seasoning, cilantro, and cheese. Mmm
Pizza pasta casserole (I used no Italian sausage, way more veggies, and cheese I could find in France!)
Rice Krispie treats (Not my favorite recipe, but gotta work with what I can get here; I used agave nectar instead of corn syrup and double chocolate instead of butterscotch!)
- 3 avocados- peeled, pitted, mashed
- 1 lime, juiced
- 1 t salt
- 1/2 c diced red onion
- 3 T chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 t minced garlic
- 1 jalapeno, diced
- 1 pinch ground cayenne
Chop and mix together the onion, cilantro, tomatoes, and jalapeno. Add in salt, garlic, and cayenne. Cut or mash avocados (I like this method) and add into bowl, immediately squeezing lime juice on top to prevent from browning. Cover tightly (with more lime juice on surface if you really want to prevent browning) and refrigerate one hour for best flavor.