Southern States Vacation

Coca Cola World

Selma

The Mississippi River

New Orleans

Dali Museum

Everglades

Miami

Homemade Churros

In honor of Cinco De Mayo I decided to make a mexican dessert!

It was WAY easier than I thought it would be…

maybe it will become a regular dessert in my repertoire

INGREDIENTS

1 C Water

2 ½ Tbsp Sugar

½ tsp Salt

2 Tbsp Vegetable Oil

1 C Flour

Oil for frying

½ C Sugar

1 tsp Ground Cinnamon

STEP 1

Over medium heat in a small saucepan, combine Water, 2 ½ Tbsp Sugar, Salt,

 and 2 Tbs Vegetable Oil. Bring to a boil.

Remove from heat and add flour.

Mix until mixture forms a ball.

STEP 2

Heat about 2 inches of oil in a pan, skillet, or deep-fryer to 375 degrees.

Pipe strips of dough into the hot oil.

Fry for about 2-5 minutes until golden.

Remove from oil and drain on a paper towel. 

STEP 3

Combine ½ C Sugar and Cinnamon. Roll drained churros in 

Cinnamon and Sugar mixture.

Enjoy!

Mexican Quinoa Bowl

I have been enjoying this for lunch the last couple of days.

It was easy to make this all at once,

and enjoy the leftovers later!

INGREDIENTS

1 C Quinoa

1 Tbsp Olive Oil

¼ C Onion, minced

1 Clove Garlic, minced

2 (15 oz) cans Black Beans, rinsed and drained

¼ C Fresh Cilantro

¼ tsp Chili Powder

Pinch of Cayenne Pepper

¼ C Lime Juice

Salt

Optional Toppings

Grilled Bell Peppers

Cheese

Salsa

Plain Yogurt

Avocado

Corn

(anything you desire)

STEP 1

Rinse and drain Quinoa, Place in medium pot with 2 C Water.

Bring to a boil, cover, and reduce heat to simmer.

Simmer for about 20 minutes or until Quinoa is tender and liquid is evaporated.

Keep an eye on it to make sure it doesn't burn.

STEP 2

While Quinoa is cooking.

Heat Olive Oil in a saucepan over medium heat, add Onion and Garlic.

Cook until slightly brown and aromatic.

STEP 3

Add Black Beans, 2 Tbsp Cilantro, Chili Powder, and Cayenne Pepper along with ½ C Water.

Bring to a boil, reduce heat and let simmer for about 15 minutes.

Or until water has evaporated.

STEP 4

When beans are done, remove from heat and add 2 Tbsp Lime Juice and Salt to taste.

STEP 5

When Quinoa is done. Remove from heat, fluff with fork and add remaining Cilantro and Lime Juice.

ASSEMBLE BOWLS AND ENJOY!

Recipe Adapted From: Tori Avery

No-Bake Peanut Butter Protein Poppers

So it is said that these are healthy,

I'm not completely sold on that.

But, I do believe that it is definitely a much healthier version of a no-bake cookie.

And still very very delicious!

(And very very easy!)

INGREDIENTS

1 C old-fashioned oats

½ C Peanut Butter, creamy is preferred

⅓ C Honey

1 tsp. Vanilla

STEP 1

Place oats in a blender and pulse a couple of times,

It doesn't need to be completely floured, 

but so it's about half floured, half whole.

If it isn't ground at all, they are just really sticky.

STEP 2

Mix ground Oats, Peanut Butter, Honey, and Vanilla together in a bowl.

STEP 3

Roll into about ½''-1'' round balls.

I refrigerate the ones I don't eat so they don't get too sticky.

ENJOY!

Grilled Fish Tacos

Okay, so I have been cooking some things, but either

a) It doesn't taste that great, or

b) I forget to take a picture, and I feel that a picture is a must. (even if it's off-color. sorry.)

Anyway, I  am proud to show you this delicious fish taco recipe!

INGREDIENTS

3 Cups Coleslaw

4 ½ Tbsp Plain Greek Yogurt

3 tsp Chili Sauce

¾ Tbsp Lime Juice

Pinch of Salt

2 Fish Filets (I used Cod)

¼ tsp Salt

¼ tsp Garlic Powder

¼ tsp Paprika

¼ tsp Ground Coriander

¼ C Fresh Parsley Leaves, chopped

Corn Tortillas

STEP 1

In a medium bowl, combine Coleslaw, Yogurt, Chili Sauce, Lime Juice,

and pinch of salt. Set aside.

STEP 2

Heat up Grill over high heat.

In a small bowl, combine Salt, Garlic Powder, Paprika, and Coriander.

Rub onto both sides of Fish Filet.

STEP 3

Coat Grill with nonstick spray, and cook fish about 2-5 minutes per side.

Done when flaky.

Place tortillas on the grill when fish is almost done to lightly toast.

STEP 4

Assemble tacos by putting on Fish and Coleslaw. 

Sprinkle on Parsley, and enjoy!

What do you think? Super yummy right? And healthy!

Recipe Adapted From: Very Culinary

Cuban Black Beans

I was making dinner for Taylor and decided to do a 

Caribbean themed dinner.

I might these beans and the crispy fish.

The beans started from bagged, beans.

I had never used those before and you do have to soak them for a while,

but it was well worth it for taste and texture.

INGREDIENTS

1 lb. Black Beans

¼ C Olive Oil

1 large Onion, chopped

1 medium Green Bell Pepper, chopped

6 cloves Garlic, minced

5 C Water

1 (6oz.) can Tomato Paste

1 (4oz.) jar Diced Pimentos, drained

1 Tbsp Vinegar

2 tsp Salt

1 tsp White Sugar

1 tsp Black Pepper

STEP 1

Soak beans 8 hours or overnight in water. 

Enough water to cover

STEP 2

In 8 hours, or the next day. Drain beans.

Heat Oil in a pot over medium heat, sauté Onion, Green Pepper, and Garlic

until tender.

STEP 3

Stir drained Beans, Water, Tomato Paste, Pimentos, and Vinegar into Onion mixture.

Season with Salt, Sugar, and Pepper.

Bring to a boil. Cover, Reduce heat, and simmer 1 ½ hrs stirring occasionally,

until beans are tender.

ENJOY!

It isn't hard recipe, just takes a lot of time.

Can be eaten plain, or with Cheese, Salsa, 

Recipe From: momtoellis

Crispy Baked Fish

This fish recipe = delicious.

It has a little kick to it, so you might want to adjust to your liking.

Taylor put pomegranate on his,

so I tried it, and it not only makes it look prettier,

it adds another dimension of flavor and taste.

INGREDIENTS

 1 lb Tilapia Fillet (or other white fish)

¼ C Milk

½ tsp Vinegar

1 Tbs Brown Mustard

½ C Cornmeal

1 tsp Onion Powder

1 tsp Paprika

½ tsp Thyme

½ tsp Pepper

½ tsp Cayenne Pepper

Suggested: Garnish with Pomegranate and Lemon

STEP 1

Mix together Milk, Vinegar, and Brown Mustard in a shallow bowl

Set aside and let sit for 15 minutes.

STEP 2

In a separate shallow bowl, mix together Cornmeal, Salt, Onion Powder,

Garlic Powder, Paprika, Thyme, Pepper, and Cayenne Pepper

STEP 3

Dip Fillet into Milk Mixture, and then Corn Mixture.

Place on an oiled Baking Dish.

STEP 4

Broil Fish 4 inches from heat, for 4 minutes per side, or until cooked thoroughly.

STEP 5

Serve immediately topped with Pomegranate and Lemon.

Recipe adapted from: Mama's Kitchen