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Mexican food!! Spicy but tasty to eat. Try with our Silly chilly Hot Sauce.
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This was delicious. Found the recipe here [ find.myrecipes.com/recipes/recipefinder.dyn?action=displa... ] I substituted the shrimp for some leftover quorn chicken we had in the fridge.
We have this little asian grocery store near our house that had peppers pre-sliced like this for way cheaper than it is to buy a regular pepper, so I paired that with a little dipping sauce [ one part sour cream one part salsa] and a few slices of avocado to make it wayyy too yummy!
Yield: 4 servings (serving size: 1 quesadilla and 1/4 cup salsa)
Ingredients
1 tablespoon stick margarine or butter
1 cup chopped onion
1 cup fresh corn kernels (about 2 ears)
1 garlic clove, minced
2/3 cup chopped tomato
1 1/2 teaspoons minced seeded jalapeño pepper [ i only used half of a half of jalapeno and it was mild instead of spicy]
One Quorn Cutlet
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 (8-inch) fat-free flour tortillas
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup Salsa of choice
Preparation
Heat margarine in a medium nonstick skillet over medium heat. Add onion, corn, and garlic, and sauté 30 seconds. Add tomato and jalapeño; sauté 4 minutes. Stir in fake meats, lemon juice, cilantro, and salt; sauté 3 minutes. Remove corn mixture from skillet; keep warm.
Place 1 tortilla in a medium nonstick skillet over medium heat; top with 1/4 cup cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes pressing down with a spatula until cheese melts. Turn carefully; cook until thoroughly heated (about 1 minute). Repeat procedure with the remaining tortillas, cheese, and corn mixture. Cut each quesadilla into quarters;