It seems like everywhere you turn these days there are a million variations on Mexican street corn. Just on this blog you can find it on top of corn dogs, on a flatbread and on twice baked potatoes. I think it’s safe to say that it’s one of my favorite flavor combinations. With that being said, however, I think it’s high time for this classic dish to get a makeover. Italian Street Corn 2 Ways is a great way to switch up that dish that we all can’t seem to get enough of. One version is a parmesan pesto variation, homemade with homemade pesto and seasoned with Italian seasoning and crushed red pepper flakes. The second is a cacio e pepe version that just so happens to be my personal favorite, but then again, I’ll always say yes to anything cacio e pepe. These are a great summer snack, appetizer or side dish!
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Today I’m sharing a simple and yet, super delicious recipe from Ashley Rodriguez’s (
Have you ever had the distinct pleasure of eating an arepa before? They’re kind of like a Salvadoran Pupusa or like a Mexican Gordita, except they’re eaten in Colombia and Venezuela. They’re basically thick tortillas, filled with different meats, beans, plantains, avocado or cheese. Like tortilla sandwiches if you will. Although now that I’ve said that, I’m sure I’ve angered a lot of traditionalists out there. Keep in mind that I’m just trying to give the most basic of descriptions for this dish so that we can all understand it as simply as possible. Arepas are commonly a street food, that you can eat on the go. I like to fill mine so much though, that you sort of need a knife and fork to eat it (blasphemous, I’m sure), but making a mess is half the fun I guess. I’ve teamed up with my good friends from the 
You all know me well enough by now to know that I don’t really tend to do overly healthy recipes, and even when I do I try my hardest to make sure they don’t look and feel like healthy recipes. There’s always a common misconception that healthy food is bland and boring, so I’m always weary calling anything “healthy.” But since this is a New Year and because I know we’re all trying to stay on track with our resolutions, I’ve teamed up with 
I always have these grandiose plans of making a weekly pizza night happen in my house, but after about two weeks I get bored of having the same thing over and over again, and so sadly I drop all plans and dreams of this wonderful idea. I still love pizza though, so it’s not like I’m shunning it forever. It’s just that I need some diversity in my meals on a week to week basis; call me crazy. Because my love for pizza runs deep, I think the most obvious and smart thing to do is to think of new and exciting pizza recipes that will still fit the bill but with a fun twist. These Chicken Enchilada Pizzas are gluten-free thanks to corn tortillas, and then topped with beans, chicken cooked in homemade enchilada sauce, and sprinkled with an array of Tex-Mex taco toppings that we all know and love. It’s new and exciting enough to give pizza a second life at your house from week to week. If you’re a big fan of enchiladas, then I highly recommend these pizzas because it’s two of our favorites dishes rolled into one. They’re fully customizable so keep that in mind the next time you’re in need of a quick and easy dinner idea. 
I’ve teamed up with the Idaho Potato Commission, and Workman Publishing to bring you this post for Potato Tortillas. The recipe comes from the cookbook Smashed, Mashed, Boiled and Baked by Raghavan Iyer. It’s a cookbook all about my favorite vegetable, the potato! I’ve mentioned here on several occasions how much I love potatoes, and so it feels only natural that I talk about this potato cookbook. It’s filled with 75 recipes all centered around the spud. Anywhere from appetizers to main dishes and even desserts. I was chosen to make the potato tortillas, which are homemade tortillas that are studded with shreds of purple potatoes, cilantro, and habanero. They’re slightly spicy, but don’t let that deter you because these tortillas need to be the star of your next taco night. There’s no way around it. 
