Mexican Street Corn – Elotes

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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.

You’re going to LOVE making this!

Mexican Street Corn – Elotes

Ingredients

  • 6 ears of Corn
  • 1 tbsp Mayo with a squeeze of Lime
  • ½ cup shredded Cheese
  • ¼ tsp each Ancho & Chipotle powder, Salt & Pepper
  • Coriander

Instructions

  1. Boil the corn and then roast it
  2. Brush on the Mayo
  3. Add the Cheese
  4. Add the seasoning
  5. Garnish with Coriander
https://kravingsfoodadventures.com/mexican-street-corn-elotes/

 

Mexican Buddha Bowl

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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.

Mexican Buddha Bowl

Ingredients

  • 500 gms of shelled and deveined Shrimp
  • 1 tsp Mexican chilli powder
  • Juice of ½ a lime
  • 1 tsp of minced garlic
  • 1 cup of quinoa
  • 2 cups of stock
  • 1 cup frozen Corn
  • ½ a cup of a ripe cubed Avocado
  • 2 tsps of Ranch dressing
  • 1 tbsp Coriander
  • ½ cup Cherry Tomatoes
  • 2 tbsps of finely diced Onion
  • 2 tbsps. of Coriander
  • Minced Chilli or jalapeno as you can handle
  • Juice ½ a lime
  • Salt to taste
  • Canned Pinto Beans
  • ½ boiled egg
  • Sliced avocado
  • A Lime wedge
  • Pepper to taste

Instructions

  1. Marinate the Shrimp in the Chilli powder, lime juice and minced garlic and allow to marinate for 30 mins
  2. 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
  3. Cook the Quinoa according to the package instructions in the stock
  4. Boil the corn and leave aside to cool
  5. Prepare the Pico by combining the Cherry Tomatoes, Onion, Chilli, Lime juice and Coriander and add salt to taste
  6. Prepare the dressing by smooshing the cubed Avocado and mixing it with the Ranch dressing and the Coriander
  7. It’s now time to assemble the Buddha Bowl
  8. 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!
https://kravingsfoodadventures.com/mexican-buddha-bowl/

 

 

 

Shrimp Nachos

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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!

Shrimp Nachos

Ingredients

  • 500 gms Shrimp
  • 1 tsp Mexican Chilli powder
  • Salt
  • Juice of a Lime
  • Nachos
  • Pico de Gallo or Salsa
  • Cheese
  • Blue Tortilla Chips

Instructions

  1. Marinate the Shrimp simply in the chilli powder, salt and lime juice
  2. Cover each chip with some pico and cheese
  3. Heat in a 350 degree oven till the cheese melts
  4. Saute the shrimp on both sides
  5. Place the shrimp on top of each nacho and return to the oven to bake for a few more minutes
  6. Serve immediately
https://kravingsfoodadventures.com/shrimp-nachos/

Fiesta Meatball Soup

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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!

Fiesta Meatball Soup

Ingredients

  • Meatballs
  • 10 oz 280 gms lean ground Beef
  • ½ Onion (yield ½ cup)
  • ½ Green Pepper (yield ½ cup)
  • 4 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Taco seasoning
  • ½ Egg
  • Soup
  • 1 can each Campbell’s® Roasted Red Pepper & Tomato & Tomato with Basil & Oregano
  • ½ cup mixed Beans
  • ½ cup Corn
  • ½ cup chopped Cilantro
  • ¼ cup Cheese
  • Optional hot sauce
  • Garnish
  • Cheese, Cilantro, Tortilla chips and Sour cream

Instructions

  1. Process the onion, green pepper and garlic together
  2. Add the ground beef, salt, taco seasoning, egg and grind again
  3. Chill the meat mixture for best results
  4. In a soup pot, heat the Campbell’s® soup together with 852 ml water
  5. Add salt to taste
  6. Remove the chilled meat, form meat balls and drop into the soup to cook
  7. Add mixed beans and corn
  8. Add cheese
  9. Add hot sauce if required
  10. Garnish with cheese, coriander, tortilla chips and dollops of sour cream
https://kravingsfoodadventures.com/fiesta-meatball-soup/

 

Meal Prep Global Chicken Dinners

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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.

Meal Prep Global Chicken Dinners

Ingredients

  • Indian Dinner
  • 1 Chicken breast
  • 1 tbsp Chicken Tikka seasoning
  • Salt & pepper
  • 2 tbsps. of yogurt
  • ½ cup of yogurt
  • 1 tsp sliced green chilli
  • ¼ cup tomatoes
  • ¼ cup of cucumbers
  • ½ diced Beetroot
  • Salt & pepper
  • Chinese Dinner
  • 1 Chicken breast
  • 1 tbsp of dark Soya
  • 1 tsp of Sesame Oil
  • 1 tsp of minced garlic
  • ½ cup cooked Minute or Express rice
  • ½ cup of sliced spring onion bulbs
  • ¼ cup of diced red pepper
  • ½ cup of sliced mushrooms
  • ¼ cup broccoli florets
  • 1 tbsp of dark soya
  • Middle Eastern Chicken
  • 1 Chicken breast
  • 1 tbsp. of Arabic Shish Tawook spice
  • 1 tbsp. of Olive Oil
  • 1 tsp of minced garlic
  • 1 cup couscous
  • 1 tsp of Paprika
  • Salt & pepper
  • Hot water
  • Olive oil, salt & pepper
  • Pinch of paprika
  • ½ cup each of diced cucumber & tomato
  • Parsley
  • ¼ cup of feta cheese
  • Mexican Dinner
  • 1 Chicken breast
  • 1 tbsp of Taco seasoning
  • Salt & pepper
  • 1 tsp of garlic
  • Juice of ½ a lime
  • ½ cup cooked Minute or Express rice
  • a ¼ cup of diced pepper
  • ½ of the cooked rice
  • ¼ cup corn
  • 1 tsp of taco seasoning
  • Juice of ½. Lime
  • French Dinner
  • 1 Chicken breast
  • 1 tbsp Dijon Mustard
  • 1 tsp of Olive oil
  • Juice of ½ a lemon
  • Salt & pepper
  • ½ diced Beetroot

Instructions

  1. Marinate all the Chicken breasts separately with the ingredients listed below them
  2. Line your baking tray and create a separate compartment with foil for each Chicken breast and add to your preheated 350 degree oven
  3. Cook the rice according to the package instructions, drain and allow to cool
  4. Add salt, pepper and paprika to the couscous and pour boiling water on top it till it sits 1 cm above
  5. Leave for 10 minutes and then fluff with a fork and allow to cool
  6. Prep all the veggies – mushrooms, spring onions, cucumbers, tomatoes, red pepper, chilli & parsley
  7. 10 mins into the cooking time add some mushrooms and a beet to the roasting tray and continue to cook
  8. Prepare a quick Mexican rice by sauteeing some red pepper with corn, add the rice, taco seasoning and lime juice
  9. Prepare the couscous by adding olive oil, paprika, salt & pepper, cucumbers, tomatoes, parsley & feta
  10. Prepare the fried rice by sauteeing spring onions, add the peppers, mushrooms & broccoli, rice and some soya
  11. Prepare a quick raita by adding salt and pepper, cucumbers and tomatoes to yogurt
https://kravingsfoodadventures.com/meal-prep-global-chicken-dinners/

Jalapeno Margaritas

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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.

Jalapeno Margaritas

Ingredients

  • 300 ml combination of Lemons, Limes & Oranges
  • 2 tsps Agave
  • 200 ml cold water
  • 300 ml Triple Sec
  • 300 ml Tequila
  • 4 – 8 slices of pickled Jalapenos
  • 50 – 100 ml Jalapeno brine

Instructions

  1. Mix everything together and refrigerate overnight
https://kravingsfoodadventures.com/jalapeno-margaritas/

Fish Tacos

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.

Fish Tacos

Ingredients

  • 1 lb Fish fillets, trimmed
  • Habanero sauce
  • Juice of a Lime
  • Salt
  • Pepper
  • 1 can tomatoes
  • Few slices jarred Jalapenos
  • ½ cup fresh Coriander
  • 1 tsp each Garlic powder, Mexican Chilli powder & dried Onion flakes
  • 1 can Soda
  • ½ tsp Baking powder
  • Tortillas – Wheat or Corn
  • Microgreens

Instructions

  1. Give the Fish fillets a quick marinade with salt, lime juice and a splash of Habanero
  2. Make a quick salsa by pulsing the canned tomatoes with the jalapenos
  3. Add the coriander and pulse again
  4. 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
  5. Dip the Fish in the batter and deep fry till golden brown
  6. Remove and drain
  7. Add the fillet to the tortilla with the salsa & microgreens and serve!
https://kravingsfoodadventures.com/fish-tacos/

Taco Pie

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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.

Taco Pie

Ingredients

  • Ingredients
  • 3 Tortillas
  • 1 lb(2) Chicken breasts
  • 2 tsps Taco seasoning
  • 9 tbsps or more Salsa
  • 300 gms grated Cheese (Mozza Cheddar)
  • Jalapenos to taste
  • 6 tbsps Corn & Bean Salad
  • Chopped Coriander

Instructions

  1. Remove the Chicken tenders and butterfly the Chicken breast
  2. Place between a sheet of parchment and use a meat mallet or a rolling pin to flatten
  3. Add the Taco seasoning and rub into the Chicken
  4. Saute in a frying pan till cooked and leave aside
  5. Slice when cool
  6. Prepare a cake pan with parchment paper for easy removal and clean up
  7. 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
  8. Repeat this two more times and add some chopped Coriander or Cilantro in the final layer
  9. Bake in a 350 degree oven for 20 minutes
  10. Garnish with more Coriander and serve
  11. Slice & enjoy!
https://kravingsfoodadventures.com/taco-pie/

 

Potato Skins – Mexiskins

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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

 

 

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Ingredients

  • 4 – 6 medium Russet potatoes, washed and dried
  • Melted butter or Olive oil spray
  • Olive Oil
  • 1 cup diced Onions
  • 3 -4 Garlic cloves minced
  • 500 gms, 1.10 lb ground Beef
  • 2 tsps Taco seasoning
  • ½ cup Salsa
  • ½ cup diced green peppers
  • 1 cup grated Cheese(Mozza Cheddar mixed)
  • Jalapenos
  • Habanero sauce
  • Diced Cilantro for garnish
  • Salt to taste
  • Sour cream

Instructions

  1. Microwave the potatoes for 10 – 12 minutes
  2. Allow them to cool and then slice horizontally
  3. Using a spoon with a sharp edge, scoop out the potato from the center and sides, leaving just a little bit attached to the skin
  4. Place the potatoes skin up on a baking tray and spray with Olive Oil or brush with butter
  5. Bake 10 – 15 mins till crisp
  6. Flip over, spray again and bake again
  7. Heat up the oil and sweat the onions
  8. Add the garlic
  9. Add the ground beef and cook to remove lumps
  10. Add the Taco seasoning
  11. Add salt to taste
  12. Add the green peppers
  13. Add a few drops of Habanero sauce
  14. Fill the skins with the filling, top with slice of Jalapeno and then with cheese
  15. Bake in a 350 degree oven till the cheese melts and gets nice and golden brown
  16. Serve with a dollop of sour cream and more Habanero sauce
  17. Add the salsa
https://kravingsfoodadventures.com/potatoskins/