Strawberry Basil Chicken Tacos

Strawberry Basil Chicken TacosNew recipe alert! Try Strawberries and Basil as new taco toppings instead of the traditional tomatoes, salsa, guacamole and beans. These tacos taste like summer, and who doesn’t love summer!?

The very (very!) simple recipe:

2 Corn tortillas per person (softened over the burner on low heat)
Shredded chicken (made in slow cooker for 4-6 hours with adobo and 1 yellow onion, diced)
8-10 strawberries, diced
Sprigs of fresh basil, to taste
Salt and pepper, to taste
Other delicious additions: diced watermelon, black beans, and diced cucumber



Gofres with cherries and chocolate {food matters project}

This week’s Food Matters Project recipe calls for Chocolate Cherry Panini. Um, ok. Done!

Instead of a sandwich, I tweaked it a bit to make Gofres. As a student studying in Spain, I encountered my first Gofre on a weekend trip to Barcelona. Gofre may literally translate to “waffle”, but in Barcelona these are not your average breakfast waffles…they are loaded up and topped with all sorts of goodness! Enter, Cherry Chocolate Gofres!



Start with a waffle to your liking…


Add fresh cherries…


Then, add semisweet chocolate chips…

Melt the chocolate chips onto the Waffle. Add chopped and pitted cherries. Then, devour the tart and sweet goodness!

Savory Tomato “Tart” {food matters project}

This week’s Food Matters Project recipe calls for a Savory Tomato Crisp. Check out this week’s chef at her blog, The Giving Table.

To make my version of the Tomato Tart, I used a technique my mother calls “clean out the fridge / pantry”. It works fabulously!


Art by Megan’s Tomato Tart:

1 cup of walnuts
1 cup of grape tomatoes
2 heirloom tomatoes
1/2 cup of grated manchego cheese
1/2 cup of Pamela’s gluten free baking mix
1/2 stick of melted butter
1/2 cup of Trader Joe’s Gluten Free Oats
1/4 cup of flax seeds
1/2 cup of Parmesan Romano cheese blend

Combine all ingredients making sure to coat the dry ingredients with olive oil and butter plus the tomatoey goodness. Place in a baking dish (shallow pan) and top with crushed walnuts and cheese blends.

Bake for 30 minutes at 350 degrees. Enjoy warm over Quinoa. YUM!

Here’s the finished product in its cheesy melted goodness…


Gluten Free Bruschetta (Pan con Tomate) {food matters project}

Gluten Free BruschettaThis week’s Food Matters Project recipe calls for a little exploration of the easy and tasty Italian dish, Bruschetta. Laura of Chef Laura at Home has taken the reins this week on her blog. Check out her work!

Gluten Free BruschettaIn Spain, the traditional Italian dish of Bruschetta is tweaked slightly and is called “Pan con Tomate”. Equally delicious and simple to make, I thought I would share it with you all this week!

La receta (The recipe):

Use toasted crusty, rustic bread + fresh garlic + ripe tomatoes + drizzle with olive oil + a bit of salt = Pan con Tomate.

Note: It is normally eaten by itself, but can be topped with manchego cheese (queso manchego), ham (jamón) or sausage (chorizo).

  • Crusty bread (I’m using gluten free bread for this recipe. When toasted, you cannot taste a difference at all!)
  • Large, ripe tomatoes
  • 2 Large Cloves of Garlic, peeled
  • Extra Virgin Olive Oil
  • Coarse sea salt

Just rub a sliced tomato all over the bread until all juices are removed. Add chopped garlic and salt and pepper. Can be served cold or toasted. Buen Provecho! (enjoy!)

Gluten Free Bruschetta

3.5 easy salsas {food matters project}…

This week’s Food Matters Project calls for Salsa recipes.  Alissa from Big Eats Tiny Kitchen got the ball rolling with a great recipe for “A Tale of Two Salsas”.  Enjoy my take on Traditional Salsa, a Cuban Verde Salsa and Black Bean, Corn, Peach and Mango Salsa.


Corn, Black Bean, Peach and Mango Salsa

  • 2 tablespoons of diced white onion
  • 1 jalapeño, seeds removed and diced
  • 2 tablespoons of cilantro, diced
  • 1 tablespoon of freshly squeezed lime juice
  • 2 teaspoons of honey
  • a sprinkle of Adobo seasoning
  • approx.. 4 ounces of black beans, rinsed in cold water
  • approx. 4 ounces of corn
  • 1 peach, diced
  • 1/2 – 1 mango, diced
  • 4 green onions, roughly chopped
  • salt to taste
Serve cold after 20-30 minutes. This “marination phase” allows all of the good flavor to seep in.

Traditional Salsa (adapted the Food Matters Cookbook by Mark Bittman)

  • 1 1/2 cups of fresh tomatoes
  • 1/4 white onion (I used a little too much, use only a 1/4, 1/2 was a bit too “oniony”)
  • 1 jalapeño, seeds removed and diced
  • 1/2 cup of cilantro, diced
  • 2 tablespoons of lime juice
  • 1 garlic clove, minced
  • salt to taste
  • a sprinkle of adobo
*Traditional salsa is good both as a chunky salsa and as a pureed salsa. See photo below. (that’s 1.5 salsas….2 more to go!)

Cuban Salsa Verde

  • 1 cup loosely packed fresh cilantro leaves
  • 4 green onions, chopped
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves
  • 1 teaspoon honey
  • 1/4 teaspoon dried crushed red pepper
  • salt to taste

Puree all ingredients. Allow to stand about 30 minutes before serving. Enjoy!