Today I’m sharing a simple and yet, super delicious recipe from Ashley Rodriguez’s (Not Without Salt) new cookbook “Let’s Stay In.” As I flipped through the pages of this beautiful book, many of the recipes called out to me, but one in particular just kept staring me right in the face, wanting me to make it. The funny part is that it turns out to be a relatively healthy dish that just so happens to be vegetarian and gluten-free. Now, if you know anything about me, and have been following my work on this site for a while some time, you’ll know that I don’t tend to gravitate towards healthy dishes, let alone vegetarian ones. At the same time though, you’ll know that I do have an affinity for breakfast and brunch dishes with a Tex-Mex vibe to them. A pepita avocado crema topped with a stuffed poblano pepper, fried egg and then doused in crumbled cotija cheese? Yes please. 100% yes without question. If there was ever a dish that just screamed BREAKFAST FOR DINNER, this one would take the top prize. It’s easy enough to whip up any night of the week, after a long day at work when all you want to do is go home and have a healthy meal you can feel good about eating. This checks off all of the requirements for any meal.
To celebrate the release of the book, and because I truly believe you should get your hands on it, I’m giving away a copy to one lucky winner! All you have to do to enter the giveaway is leave a comment below telling me what is your favorite thing to cook or eat in Autumn! You have until Monday to enter. A winner will be picked at random, and let’s remember to keep things fair. Only one comment per person. Good luck, my friends.
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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. 
