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PEACH AVOCADO SALSA

There really isn’t a whole lot to be said about why everyone should try this recipe at least one time. Especially if you’re a mega lover of peaches. I mean, who doesn’t like salsa? All sorts of salsa? You could keep it safe and use mango instead if you really want to. And it’d be amazing but this is just a whole other level of epic flavor. Trust me!

It’s Spring and Summer is right around the corner. And I’ve been eye balling The Peach Truck peaches at the Nashville Farmers Market as if I’ve been starved for months. And because I waited long enough, I snagged a half bushel of them. LOL Let’s just say I’ve made a lot of things with peaches so far. And you better believe I’ll be sharing them here! If you’re in Nashville, you must check out the Nashville Farmers Market and at the very least get an awesome brown bag of peaches from The Peach Truck.

Aside from diving into this pile of amazing with tortilla chips, I pan seared on high heat really nice center cut filets of cod (halibut is even better) with sea salt and pepper then finished a few minutes in the oven. Then topped the whole thing with a pile of the Peach Avocado Salsa. There are no words. Here’s a crappy picture of it… I was too lazy enjoying the food to go grab the nice camera LOL!


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PEACH AVOCADO SALSA
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Ingredients
Servings
Ingredients
Instructions
  1. Toss everything together in a large bowl. It's best when you let it sit for at least an hour in the fridge.

CRAB & RED PEPPER BISQUE

One of my favorite types of soups are bisques because they’re super warm in flavor (not just temperature), yield so much flavor, have a creamy factor without having to add cream or any dairy and can be rather good for you. So those who are lactose intolerance or vegetarian/vegan, this may be a go to for you! If you love roasted peppers then I promise you won’t be disappointed in this recipe. I put together a citrus lump crab salad to go with the soup but it’s not mandatory to make because you can do whatever you want. While the crab adds some elegance to the dish and would make for a great soup for guests, you can keep it casual like I did the other day. I paired it with a gruyere grilled cheese and it was so awesome! I’d imagine a quesadilla would do just as well too.

The brandy in the recipe is optional if you prefer to not cook with alcohol but it does make a subtle difference in depth of flavor. Keep in mind the alcohol does get cooked out. Also, depending on the size of your blender, you might have to puree in two separate batches. As always, I encourage you to make this recipe as fancy or casual as you like and please share what you come up with. I always love your new ideas. Enjoy!


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CRAB & RED PEPPER BISQUE
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Ingredients
CITRUS CRAB SALAD
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Ingredients
CITRUS CRAB SALAD
Instructions
  1. In a medium bowl, mix together all of the ingredients for the citrus crab salad and refrigerate until ready to use.
  2. Preheat the broiler on high. Place the 3 red bell peppers on a baking dish and broil until the skin is charred and blistered. Turn them often until all sides are done.
  3. Remove the peppers from the oven and cover the peppers with a towel. Let cool.
  4. Peel the skin from the peppers under cool water, remove the seeds, pat dry, rough chop and set aside.
  5. Add 3 tablespoons of olive oil to a large pot over medium heat, then add 3 raw chopped bell peppers, leek, onion, garlic, and celery. Allow them to sweat for about 15 minutes, until very soft but not browned.
  6. Add the bay leaf, thyme, salt, and pepper then stir. Pour the brandy into the pan, stir, increase the heat to medium-high and reduce the brandy completely.
  7. Pour in the vegetable stock, stir and let everything come to a boil. Once it starts to boil, reduce the heat to low and let simmer for about 40 minutes.
  8. Add the roasted peppers to the soup and run the soup through a high speed blender like a Vitamix until smooth.
  9. Add any additional alt and cayenne to taste.
  10. To assemble, arrange a few slices of avocado at the bottom of a bowl, and place the crab salad in the center. Pour the soup around the crab salad.

SPICY SWEET POTATO TACOS

I shared a picture of these tacos on my Facebook page recently feeling completely unsure whether it would be a waste of time or not to share this recipe. Most people typically expect some kind of meat in their meals so it left me undecided. I know I shouldn’t really care especially if it’s good food because someone out there will enjoy it BUT lets face it… I’m female. Italian… I’m a pleaser. Enough said LOL! I will not disappoint you with these. They’re sweet. Spicy. Warm in flavor all the while still very fresh tasting. And it keeps well in the fridge for a week!

Of course you don’t have to use butter lettuce as the tortilla replacement. By all means, use your favorite tortilla if you like. Although I wanted to complete this healthy meal with a lighter, healthier option. Cabbage and Swiss chard are super yummy tortilla substitutes too.  I’ve added avocado to it and even tried it with a little bit of my Roasted Jalapeno Guacamole which is pretty damn awesome! OH! How can I forget cheese… yeah, it’s kinda against my religion to have tacos with out cheese… yet I resisted this time for the recipe. That doesn’t mean you can’t do WHAT-EVER-YOU-WANT!

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SPICY SWEET POTATO TACOS
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tacos
Ingredients
Servings
tacos
Ingredients
Instructions
  1. Toss the sweet potato, cumin, paprika, coriander, cayenne pepper, and olive oil together. Place into a baking dish and bake at 400 F degrees for 15 - 20 minutes.
  2. Over medium-high heat saute the onions and garlic with olive oil until the onions are translucent. Add the black beans, corn, sweet potato, rice, honey, and lime juice. Stir everything together and let it cook for about 3 minutes or until everything is warmed through.
  3. Serve in individual butter lettuce leaves. Garnish with cilantro.

MEXICAN INSPIRED PASTA

I remember it seemed so recent many of us were freezing our butts off and now the weather is heating up faster than I can even get anything done! Okay, so I’m exaggerating a little but seriously the heat seems to be kicking in gear quick. So let’s lighten things up a little why don’t we! I just spent a good amount of time home in California and it reinforced how much I miss the Mexican food there. A lot of it is very much so Baja Mexico influenced and so I wanted to bring that into the kitchen with a unique flare of fun all in one skillet.

There’s a lot of good health going on in this mix. If you’re watching your carb intake then just omit the pasta altogether. Or if you’re not feeling the pasta then replace it with your favorite rice. Keep it heart healthy by leaving out the cheese. I use a lot of ground turkey instead of ground beef for general health benefits but by all means it doesn’t mean you can’t use your choice of meat. On a busy day and not much of a desire to be in the kitchen for a long time, this is one of my latest favorite go to.  I hope you enjoy it as much as I do!

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MEXICAN INSPIRED PASTA
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servings
Ingredients
Servings
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Ingredients
Instructions
  1. Bring a pot of water to a boil and cook the pasta according to the directions on the package. Drain the pasta and set aside until you're ready.
  2. In a large skillet over medium-high heat drizzle about 2 tablespoons of olive oil and saute the onions for two minutes.
  3. Add the ground turkey, salt, ground cumin, and use a wooden spoon to break up the ground turkey into fine pieces. Stir occasionally until it's almost cooked thoroughly.
  4. Then stir in the salsa and tomato sauce until everything is heated through. After a couple minutes, add in the black beans and corn. Stir for another minute or two, again until everything is heated through.
  5. Lastly, mix in the elbow pasta, cheese, tomatoes, and avocado for a minute before serving.
  6. Garnish with chopped cilantro.

EVERYTHING CHOPPED SALAD

Spring time confession here! So I’ve developed a little bit of an obsession with chopped salads. Slightly. They’re just so much tastier when everything chopped up small in unison! And it makes from eating otherwise boring veggies or eating the same stuff all the time the same way THAT MUCH BETTER! This salad has everything in it. Yet again. I kinda get caught up in doing that and can’t help it. It’s hard to let things go to waste. You can tell by the ingredient list there’s a metric crap ton of stuff. You can make it exactly so, omit some, add some, replace some, whatever your heart desires and I’m pretty damn sure it’s going to taste as good. I’ll tell you why…

A lot of the ingredients in this salad comes from the little salsa-succotash-esque that I put on top of my Chicken Lettuce Tacos. I had some leftover from having those delicious tacos the other night and didn’t want it to waste. Sooo I dumped it into a bowl of chopped lettuce among other added goodies. And VIOLA! There’s no guilt here. This is not one of those salads you get at some chain restaurant that will bust your belt at 2,000 calories. So don’t worry. It’s just a butt load of fiber goodness! FYI, I never use store bought salad dressing. With these salads you don’t need them! With lemon juice, olive oil, salt and pepper brings out the flavors and natural sugars in the fruit and veggies.

OH! And if you have leftovers, it should keep fairly decent for a couple of days.

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EVERYTHING CHOPPED SALAD
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servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Put all of the ingredients in a large bowl and fold everything until well mixed together.