This is good. This is real good. It’s like fried rice with a Spanish twist. And I absolutely love it. There is chorizo, jalapenos, belly peppers, onions and cilantro. And the best part, it’s all topped off with a fried egg. It seriously does not get much better than this.
I have been a fan of quinoa for a while now, but usually I just serve it as a side dish. That was until I started seeing people using it in a variety of different dishes like salads and also as an alternative to rice. That is what made me think of using it to make a twist on fried rice. The best thing about using quinoa in this dish is that, unlike fried rice that can get mushy if you use recently made rice, you don’t have to use day old or cold quinoa to make this. Meaning you don’t have to plan in advance. In fact, this dish comes together in about 20 minutes or so depending on how long the quinoa you buy takes to cook. Not bad eh?
A childhood favorite, the ice cream float, is turned into a popsicle with these Dr. Pepper Cherry Float Popsicles.
This cheesy Mexican Street Corn topped creamy chili sauce, fresh cilantro, lime and crumbled cotija cheese is kinda messy but TOTALLY worth it.
Hey friends! It’s that time again. Potluck and BBQ season is upon us. And if you’re like me you are always looking for a good dip to bring along. That is why today, I’m over on Oh Sweet Basil sharing a recipe for this delectable Pepper Jack Bacon Ranch Dip.
These grilled tomato basil burgers showcase the star of summer produce: the tomato.
A twist on a classic this Grilled Kale Caesar Salad is loaded with grilled kale, grilled croutons, fresh parmesan cheese and homemade caesar dressing.
These tacos are loaded with chorizo, sweet corn salsa and cotija cheese.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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