Cowboy Caviar Stuffed Avocados

We had the loveliest virtual shower this weekend!

I was incredibly anxious about it – surprise, surprise.

As you all know, I never mind being the center of attention…except when it’s for real life things.

Allow me to explain. I don’t mind getting on stage at a karaoke bar and belting out Adele to a room full of strangers – friends taking embarrassing photos, the whole nine. I DO, however, mind things like birthday parties and showers where I am the object of everyone’s focus for no other reason than existing. Add in having to open presents in front of people?! I can’t imagine a more pure form of torture. THEN throw in doing it virtually?! You would think that might make it better, but it adds another layer of complex emotions I can’t handle. So basically I spent the morning of this baby shower crying. I’d like to blame hormones, but it’s just me.

We did get some DOPE gifts tho, I just wish Garrett was forced to open and react on camera instead.

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 3-4 ripe avocados
  • 1 cup of cooked quinoa
  • 1 can of black beans, rinsed + drained
  • 1 can of black eyes peas, rinsed + drained
  • 1 corn on the cob
  • 1 red bell pepper, chopped
  • 1/2 red onion, diced
  • Juice of 2 limes
  • 1/4 cup of cilantro
  • 1/2 tsp. of cumin
  • S+P, to taste

How to:

  • In a bowl, combine quinoa + beans + corn + red bell pepper + red onion + lime juice + cilantro + cumin + S+P
  • Open an avocado + remove the pit + add some of the caviar + more cilantro
  • Serve chilled
  • Smash it all up + slop up the contents of the plate

Adapted from here!

Veggie Enchilada Skillet

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My wrist hurts.

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From e-signing a bunch of documents in this daggum house hunt.

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Mostly my head hurts from trying to decipher the legal jargon.

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My pebble brain does not know what half of this crap means. I am probably signing away my rights and first born child. Garrett and I read through every document, look at each other and go, “Just sign it, we’re never going to understand.” This is how you make major life decisions, right? Just wing it and hope you don’t get sued? There are so many real estate acronyms that we are just ~expected~ to know. And what actually IS escrow?  Is it a place? Is it a state of mind?

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I’m just trying to spend an exorbitant amount of money in exchange for a roof over my head, is that too much to ask?

 

 

 

Time; 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 white onion, diced
  • 1 poblano pepper, seeded + chopped
  • 1 bell pepper, chopped
  • 1 zucchini, sliced thin + halved
  • 1 head of cauliflower, cut into florets
  • 1 cup of frozen corn
  • 1 can of black beans, rinsed + drained
  • 1 jar of red enchilada sauce or this homemade version
  • 8-10 corn tortillas, cut into lil strips
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Preheat oven to 450
  • In a large cast iron skillet, heat oil
  • Add onion + S+P, cook 3-4 minutes
  • Add poblano + bell pepper + zucchini + cauliflower + S+P, cook another 6-7 minutes
  • Stir in corn + black beans + cumin + chili powder + smoked paprika + S+P, cook another two minutes
  • Pour in half the enchilada sauce + stir
  • Fold in tortilla strips + stir in remaining sauce, cook for 2-3 minutes
  • Place in oven to toast up for about 5-6 minutes
  • Serve warm with cilantro + avocado
  • Mix it all up + slingshot a big heaping helping right into your pie hole

 

Adapted from here!

Mexican Quinoa Salad

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One of my great joys in life is dining out.

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Since we obviously cannot do that, we are really fine-tuning our takeout skills.

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As such, I’ve developed an addiction to reading menus.

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We’ve gotten into kind of a takeout routine. We order dinner Friday and usually lunch Saturday. All other meals are made at home. Two chances to eat out a week present a very important decision. I don’t want to blow a meal on something crappy! There is a strategy and an art to this. It requires thorough research. I typically have our takeout locales planned for the next two weeks. I have very little to do these days, people, don’t judge. So on Monday I begin reviewing the restaurant’s menu and weighing my meal options. I like to have my choices locked and loaded by Wednesday to allow at least 48 hours to appropriately salivate over my impending meal.

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I think I need to get out of this house.

 

 

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 6 cups of arugula
  • 1 can of black beans, rinsed + drained
  • 1 cup of red quinoa, cooked
  • 2 ears of fresh corn, shucked
  • 1/2 a red onion, diced
  • 2 oranges, 1 segmented
  • 1 avocado, sliced thin
  • 1/4 cup of cilantro, chopped
  • Juice of 1 lime
  • 2 tsp. of agave
  • 2 tsp. of hot sauce
  • 2 tsp. of cumin
  • 2 tsp. of chili powder
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Combine 1/2 the avocado + lime juice + juice of 1 orange + agave + hot sauce + 1 tsp. of cumin + 1 tsp. of chili powder + olive oil + 1 tbsp. of cilantro + some S+P in a food processor + process until smooth
  • Heat up the beans in a pot over medium heat + add remaining cumin + chili powder + some S+P
  • To serve, arrange arugula on a plate + top with beans + quinoa + corn + orange segments + onion + avocado + cilantro + dressing
  • Sit outside + let the warm sun roast you while you stuff your insides with this sunshiney goodness

 

Idea from here!