I’ve been to Mexico several times, granted most times in the walled comfort of an all inclusive. With every visit, we made a point to visit the sights and eat the local food as well, after all you don’t really know a country until you’ve tasted it’s local cusine. Sadly I never really tried this street style corn till I tried it at a Mexican restaurant El Local Loco here in downtown Toronto. Corn is cooked then roasted, smothered in Mayo and topped with spices and cheese – what’s not to love?
A little recipe research and development and a new fave was born. When served this at the restaurant, they only topped one side with a dollop of stuff and presented the stalk with the husk but it had been cut off which I thought was weird. I prefer to get the topping all over the corn, so every bite has maximum flavour. I also pulled the husk back and tied it so you can use it as a handle to eat your corn.
Buddha bowls are all the rage. These healthy bowls are all the rage and perfect to kick start 2018. This bowl is packed with goodness and topped with some delectable shrimp and a tasty avocado dressing.
Marinate the Shrimp in the Chilli powder, lime juice and minced garlic and allow to marinate for 30 mins
In a hot and oiled sauté pan, I’m just going to sear the shrimp a minute or so on each side is enough. You don’t want your Shrimp to over cook
Cook the Quinoa according to the package instructions in the stock
Boil the corn and leave aside to cool
Prepare the Pico by combining the Cherry Tomatoes, Onion, Chilli, Lime juice and Coriander and add salt to taste
Prepare the dressing by smooshing the cubed Avocado and mixing it with the Ranch dressing and the Coriander
It’s now time to assemble the Buddha Bowl
Start with some Quinoa, add some corn, Pico de Gallo, some canned pinto beans, a ½ boiled egg, ½ a sliced avocado, a lime wedge, add some of the shrimp, some coriander for garnish, and finally some of that avocado cream. A little hit of pepper and your Mexican Buddha bowl is ready to eat!
Who doesn’t love Nachos? This recipe takes a sophisticated spin to make this elegant enough to serve at New Year’s Eve, the holidays or any celebration. It’s as easy to prepare as regular Nachos and is topped with a delicious Shrimp.
When planning any party, I like to make sure I have at least 3 easy options so I can enjoy my guests. This is definitely one of them. This does need to be prepared in small batches, but is really easy to do especially if you’ve prepared the Shrimp in advance. Also click here for my Cheese Cigars(coming soon) and Kung Pao Meatballs(coming soon). Happy New Year or happy whatever you’re celebrating!
This recipe is sponsored by Campbell’s® but the views are entirely my own.
This hearty soup is a kid pleaser. Meatballs are simmered in a blend of roasted Red peppers & Tomatoes with hints of Basil & Oregano. It’s studded with corn and mixed beans for additional protein and finished off with fresh cilantro and cheese.
When it comes to meals my kids just LOVE anything Mexican. From Tacos to Burritos, they can’t get enough. We’ve been to Mexico several times and the flavours bring back so many fond memories! When it comes to Easy Weeknight Meals, I’m always looking for shortcuts to inject great flavor in a short time. Campbell’s® condensed soups are a great way to prepare many recipes.
For this recipe I chose a combination of Roasted Red Pepper & Tomato and Tomato with Basil & Oregano soups. Together, these create the perfect base to simmer my meatballs in. Making meatballs for this recipe is super easy as well, just combine a few ingredients as listed in the recipe below and drop them into your soup. I also like to add beans and corn and finish off with cheese.
When I was developing this recipe and was playing with garnishes, I was surprised that my son who is also my taste tester, dunked the chip in the soup and asked for more. I also love that this soup is so filling that it’s literally dinner in a bowl. With the meatballs and cheese, kids adore it but it’s sophisticated and filling for the adults as well.
You can also make and simmer meatballs ahead and freeze them to make a quicker version of this soup. Or just freeze the soup after it’s prepared. Leftovers make a tasty office lunch as well!
5 Chicken breasts are given global flair, one for each day of the work week. Here are the ingredients and steps to make this recipe!
Meal prep makes our lives so much easier. Good planning can save you a LOT of stress during the week. As I get busier and busier with my channel, prepping meals ahead leaves me more time to experiment with recipes, take care of my family and clean my house! Dinners don’t have to be boring, I’m going to take a few pantry staples and mix it with protein and fresh produce and whip out 5 make ahead Gourmet Global dinners.
Day 1 Indian – Chicken Tikka Breast served wth some beets, raita & roti
Day two Chinese – Soya Sesame breast served with Fried Rice
Day 3 Arabic – this Shish Tawook is served with cold cous cous
Day 4 Mexican – Chicken Taco breast meat is served with Mexican rice
Day 5 French. The Dijon Chicken breast is served simply with beets, roasted mushrooms and beets.
I’ve been perfecting this recipe for years and it’s just hands down delicious. Over time I’ve tried to omit the sugar syrup to make this lower in calories(so I can drink more LOL). Many many fond memories are tied to this delicious cocktail. The addition of fresh citrus juice, jalapenos and brine makes this one killer margarita.
Warning … you may want to double up on this batch and be sure to leave it in your fridge overnight for maximum effect.
Click here to view my step-by-step video – https://www.youtube.com/watch?v=SZbAcvzEcyc&list=PL1s9DI5Xs1l-io8iLcrLb5snJLWP-Qsvv&index=22
These Fish Tacos inject a little Ole! Into your weekly meal. I love Tacos of all kinds, soft & hard ones, ones made with Chicken or Beef but lately Fish Tacos are all the rage. Batter friend fish is wrapped in a soft tortilla, enhanced with condiments and served everywhere – what’s not to love.
There’s a restaurant across the street from where I work that we frequent for celebrations and drinks after work. They serve a ho hum Fish Taco that has everyone in a tizzy about how amazing it is. I figured, if my coworkers think that’a a good Taco, my version will be a slam dunk.
Personally, I like my Fish grilled for my Taco, but my boys are all about the traditional batter fried fillet, so I gave in to a spicy batter, fresh salsa and served with microgreens
Bear in mind that this is an easy weeknight meal recipe, this mean I have to take shortcuts that will get food to the table in under and hour. My boys couldn’t get enough of these.
Give the Fish fillets a quick marinade with salt, lime juice and a splash of Habanero
Make a quick salsa by pulsing the canned tomatoes with the jalapenos
Add the coriander and pulse again
Make a batter by mixing together the flour, baking powder,spices, salt, pepper and add the soda a little at a time till all the lumps are removed and you get a nice batter
Dip the Fish in the batter and deep fry till golden brown
Remove and drain
Add the fillet to the tortilla with the salsa & microgreens and serve!
Every now & then I like to spoil my kids with an over the top, cheesy and indulgent meal and Mexican is always a hot in our household. This Taco Pie is stacked taco goodness that you can slice and serve. The concept very similar to a lasagna, is layers of flavor and texture using easy to find store bought ingredients.
I’ve used whole Wheat Tortillas in this recipe but you can easily use Corn Tortillas to make this gluten free. You don’t have to use a cake pan, but I find that it really helps to ensure that the cheese does not melt right out. In this recipe I stacked three layers, but you can easily make a higher pie by just adding more layers.
You can also switch up the protein, I’ve used Chicken, but you can use Turkey, Beef or just make it Vegetarian. I like to serve this with a fresh Pico de Gallo.
Remove the Chicken tenders and butterfly the Chicken breast
Place between a sheet of parchment and use a meat mallet or a rolling pin to flatten
Add the Taco seasoning and rub into the Chicken
Saute in a frying pan till cooked and leave aside
Slice when cool
Prepare a cake pan with parchment paper for easy removal and clean up
Place a Tortilla at the bottom, followed by 3 tbsps of Salsa, 1/3 of the Chicken breast, 2 tbsps of Cor & Bean salad, Jalapenos to taste and about 100 gms of Cheese
Repeat this two more times and add some chopped Coriander or Cilantro in the final layer
I never need an excuse to throw a party, however, the combination of celebrating my 4th birthday on YouTube and having the house to myself since my husband is travelling is the perfect reason to gather my BFF’s to throw a Mexican Fiesta party! Everyone arrived armed with platters, pots and a mission to have a great time.
I absolutely adore Mexican or Tex Mex inspired food and I’ve been dying to make these Potato Skins for a long time. Many moons ago when I lived in Dubai, we always frequented the El Rancho Mexican restaurant at the Astoria Hotel. So many great memories were made and friendships strengthened over Margaritas and loaded skins affectionately called ‘Mexiskins’
On a side note when I told my son to go downstairs and eat some Mexiskins, he retorted ‘Mom, why would I eat a Mexican’ LOL
These are great stuffed with meat or chicken and are even great vegetarian. It’s a perfect snack, appetizer and great at a pary where you can top them with a variety of fillings to suit every palate. The skins can be prepped ahead and just reheated in the oven to crisp up.
As with all of my other recipes, I’ve found the easiest way to prep these potatoes by first cooking them in the microwave and then finishing them off in the oven. Hope you enjoy these and be sure to check out my step-by-step video that also includes party footage and pictures
