There are few things in this world that are more refreshing than homemade Pico de Gallo. The crunch, the spice and the flavours come together to create the perfect addition to chips, tacos, or just stand-alone. Easy to throw together using ingredients you likely have on-hand, this recipe is a fool-proof choice for you next Taco Tuesday!
I like adding a couple cloves of garlic to mine as I am a garlic addict. However, traditionally Pico does not include it, so feel free to leave that out if you like!
Prep: 20 minutes
Total: 40 minutes
1 small-medium red onion, finely chopped 2-3 jalapeños* 2 limes, juiced 2 cloves of garlic, finely chopped 6 Roma tomatoes, seeded and chopped 1/2 cup fresh cilantro, chopped 1 tsp. salt
* I use 3 jalapeños if I’ve bought them from a grocery store as I find them to be not as spicy. If I’ve grown them myself, or purchased them from a local source, then I use only two.
Mix diced red onion, jalapeño peppers and lime juice in a bowl. Allow to rest for 5 minutes. ( I sometimes like to roll my limes out to really get the juices flowing)
2. Mix in Roma tomatoes, garlic, cilantro and salt. Allow to stand for at least 15 minutes. Enjoy!
There are a few foods that I could eat every day for the rest of my life, and cheese bread is definitely one of those. It’s got my two favourite things in it, carbs.. and cheese! You couldn’t ask for more!!
Navigating the grocery store has been really tough recently. I’m finding it stressful in general to visit, let alone struggling to find the ingredients I need to cook or bake with. I’ve especially had a tough time finding yeast to bake bread with, which is what inspired this recipe!
Since this recipe uses no yeast, the bread comes out with a more corn-bready texture, but its still delicious! We still use it for sandwiches, toast, ect. It’s also super versatile. The spices I added to it are how we like it, but feel free to add/remove whatever your family prefers!
Alright, enough babbling.. lets get to the good stuff!
Lazy Girl Cheese Bread
Prep: 15 minute Cook: 35 Ready In: 50
1 3/4 cups all-purpose flour 1/8 cup white sugar 2 1/2 tsp baking powder 3/4 tsp salt 1/2 tsp. garlic powder 1 tsp. cayenne pepper 1 1/2 cup shredded cheddar cheese 1 egg, beaten 1 cup milk 1/3 cup vegetable oil 2-3 sliced and seeded jalapeños
Preheat oven to 375 degrees F. Lightly grease 9×5 loaf pan.
In a large bowl, sift together flour, sugar, baking powder, salt, spices and cheese. In another bowl, whisk together egg, milk and oil. Remove seeds from both jalapeños. Dice one into small pieces, and cut other in circles.
Pour the egg mixture into the flour mixture, and add diced jalapeños. Stir just until moistened. Pour batter into the prepared pan. Place the circular jalapeño slices atop the batter.
Bake in preheated oven for 35 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
And that’s all there is to it! Such an easy bread recipe to make if you are running low on time or can’t find any yeast. Did you make it? Let me know what you think in the comments!
In case you haven’t noticed, I am on this lemon kick. I can’t get enough lemon!
This recipe is one of my go-to’s when I am looking for something easy, healthy and filling. This recipe uses ingredients that you almost always have on hand! I always double this soup because the leftovers are just as delicious and great for school or work lunches!
3 TBSP olive oil
1 large onion
3 cloves garlic, minced
1 TBSP tomato paste
1 tsp. ground cumin
1 tsp. kosher salt, or to taste
1/4 tsp. freshly ground pepper, or to taste
1/4 tsp. chili powder, or to taste
4 cups vegetable broth (can use chicken if you prefer!)
1 cup red lentils
2-3 carrots, diced
2 TBSP lemon juice, or to taste
fresh cilantro, to taste
extra virgin olive oil for drizzling
Directions 1. Heat 3 TBSP. of olive oil in large pot over medium heat. Stir in onion and garlic and cook until onion is soft, about 7 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/4 tsp. of chili powder. Cook and stir until spices are fragrant.
2. Stir in vegetable broth, lentils, and carrot. Bring to a boil over high heat, and then reduce heat to medium-low. Cover, and simmer until the lentils are soft, about 30 minutes.
3. Using an immersion blender, puree soup directly in pot. Make sure to not puree all the soup. Leave some chunky bits!
4. Stir in lemon juice and cilantro, and season to taste. Drizzle with olive oil to serve.
And thats all there is to it! Let me know how it turns out!
During one of the many hours I’ve spent scrolling through Instagram, I came across a New York Times Cooking post about a lemon poppy seed loaf. It looked amazing, and I instantly needed to make it. However, I had neither the many lemons required, nor the poppyseeds. Not to be deterred, I decided to make some form of a lemon poppy seed loaf!
This recipe is super easy to make, and only requires 1 lemon to make it! It’s lemon flavour is very mild, and the loaf is not too sweet. Enjoy, and let me know in the comments your thoughts!
Easy Lemon Loaf
6 TBSP butter, melted
1 cup white sugar
1/2 cup milk (Non-dairy alternatives work just as well!)
1 1/2 cups all-purpose flour
1 tsp. baking powder
Grated lemon zest (I used the zest of an entire lemon, 3/4 of it in the batter, the last 1/4 for sprinkling on top)
4TBSP lemon juice (from the lemon or concentrate)
4 TBSP icing sugar
Grease a loaf pan. Preheat oven to 350 degrees F (175 degrees C)
In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, and 3/4 of lemon zest. Mix well. Sift flour, and gradually add to mixture; mix to just combine. Top with remaining 1/4 of lemon zest.
Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
While bread is baking, combine lemon juice and confectioners’ sugar in dish. Stir well before using.
Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.
Voila! There’s nothing to it. The perfect cake for tea time, breakfast, or a tasty snack. Let me know what you think in the comments!
This is a recipe that I always turn to when I’m looking for something sweet and salty. Super easy to make and using ingredients that we always have on hand! I’m sure you could easily use an oil such as canola in a pinch (I personally haven’t tried this way). Let me know what you think!
Homemade Kettle Corn
1/4 cup coconut oil
1/3 cup white sugar
1/2 cup popcorn kernals
Heat coconut oil in a pot with has a lid. Throw one or two kernals in.. when they begin poppping you know the oil is hot enough.
Mix white sugar and kernals together, then place in the oil. Shake often during the popping as to avoid burning.
When popping slows, remove from heat and transfer to a bowl. Add salt and enjoy!