Recipe: Avocado Corn Salsa

March 27, 2018 |  by  |  Eats, Recipes  |  No Comments

Avocado Corn Salsa: 3ten.ca

This avocado corn salsa is quite similar to my corn salsa. It’s fresh and easy.

Ingredients

  • 1 1/2 cups of corn, about 1 can
  • 2 avocados
  • 1 red onion – about 1/3 cup
  • 3 tablespoons of lime juice
  • 1 teaspoon of sriracha sauce
  • 2 tablespoons of cilantro

One tip I think is great, dice the onions and then top with the lime juice and sriracha, this loosens up the onions and cuts the bitterness raw red onion can bring. Do this especially if you’re going to eat the salsa right away.

Avocado Corn Salsa: 3ten.ca

Mix in the rest of the ingredients and you’re good to go.

Avocado Corn Salsa: 3ten.ca

Avocado Corn Salsa: 3ten.ca

Looks so bright and fresh. Eat with chips or on eggs, either way, I’m sure it’ll be a new favourite for your fridge.

Avocado Corn Salsa: 3ten.ca

Avocado Corn Salsa: 3ten.ca

Thanks for visiting and I’ll see you again soon.

Recipe

Recipe: Avocado Corn Salsa
 
Prep time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • 1½ cups of corn, about 1 can
  • 2 avocados
  • 1 red onion - about ⅓ cup
  • 3 tablespoons of lime juice
  • 1 teaspoon of sriracha sauce
  • 2 tablespoons of cilantro
Instructions
  1. One tip I think is great, dice the onions and then top with the lime juice and sriracha, this loosens up the onions and cuts the bitterness raw red onion can bring. Do this especially if you're going to eat the salsa right away.
  2. Mix in the rest of the ingredients and you're good to go.
  3. Looks so bright and fresh. Eat with chips or on eggs, either way, I'm sure it'll be a new favourite for your fridge.

 

Recipe: Mexican Shakshouka

March 24, 2018 |  by  |  Eats, Recipes  |  No Comments

Mexican Shakshouka: 3ten.ca

It’s time for breakfast – this traditional African dish is given a Mexican twist. Time for shakshouka. You can make the base (all but the eggs) ahead of time if you wish, that way you just have assembly and baking when you’re guests arrive. Let’s get cooking.

Ingredients

  • 2 off the vine tomatoes
  • 1 teaspoon of your favourite chili flakes
  • 3 tablespoons of grape seed oil
  • 2 teaspoons of chopped garlic
  • half a red onion
  • 1 jalapeño
  • 19 oz can of black beans
  • 1/3 cup of water
  • 1 teaspoon of cumin
  • 4 eggs

First, set the oven to 400 degrees. Now, we’ll make the tomato base sauce. In your Vitamix combine the first 4 ingredients and blend until liquified.

Mexican Shakshouka: 3ten.ca

These chilies are Bryce’s new favourite, so I used them. So tasty!

Mexican Shakshouka: 3ten.ca

Next, in a skillet add the tomato sauce and cook the chopped red onions and jalapeños for about 5-7 minutes until tender. Then, add in the can of black beans. Cook for another 3 minutes.

Grab your Vitamix again and add in half the bean mixture, the water and the cumin. Blend until it’s a thick sauce. Add back into the skillet and cook for 5 more minutes.

Spoon out into an oven safe dish. Make 4 little pockets for the eggs and gently drop in the four raw eggs. Place in the oven and cook for about 9-12 minutes, until the eggs are just set and still runny.

Mexican Shakshouka: 3ten.ca

Done.

Mexican Shakshouka: 3ten.ca

Dish out and eat with multigrain toast, or potato hash. So delicious and full of flavour.

Mexican Shakshouka: 3ten.ca

Those eggs are perfectly runny.

Mexican Shakshouka: 3ten.ca

Mexican Shakshouka: 3ten.ca

Thanks so much for visiting and I hope you’re enjoying your weekend.

Recipe

Recipe: Mexican Shakshouka
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 off the vine tomatoes
  • 1 teaspoon of your favourite chili flakes
  • 3 tablespoons of grape seed oil
  • 2 teaspoons of chopped garlic
  • half a red onion
  • 1 jalapeño
  • 19 oz can of black beans
  • ⅓ cup of water
  • 1 teaspoon of cumin
  • 4 eggs
Instructions
  1. First, set the oven to 400 degrees.
  2. Now, we'll make the tomato base sauce. In your Vitamix combine the first 4 ingredients and blend until liquified.
  3. Next, in a skillet add the tomato sauce and cook the chopped red onions and jalapeños for about 5-7 minutes until tender.
  4. Then, add in the can of black beans. Cook for another 3 minutes.
  5. Grab your Vitamix again and add in half the bean mixture, the water and the cumin. Blend until it's a thick sauce. Add back into the skillet and cook for 5 more minutes.
  6. Spoon out into an oven safe dish. Make 4 little pockets for the eggs and gently drop in the four raw eggs. Place in the oven and cook for about 9-12 minutes, until the eggs are just set and still runny.
  7. Done. Dish out and eat with multigrain toast, or potato hash. So delicious and full of flavour.

 

Recipe: Salsa Verde

March 14, 2018 |  by  |  Eats, Recipes  |  No Comments

Salsa Verde: 3ten.ca

Time to make this salsa verde. On Valentine’s Day we hit up a local Mexican restaurant, Huma, and it’s was so good. If you’re in Edmonton, check it out. Right around the corner is an adorable Mexican convinece store – tomatillos, yes! Okay, let’s get to it.

Ingredients

  • 3 tomatillos
  • 2 1/2 jalapeños
  • small white onion
  • 1/2 cup cilantro
  • 3 dashes of lime juice, to taste
  • kosher salt to taste

First, I roast the tomatillos, jalapeños and the onion. You can put them in your oven on roast or broil, yet I prefer charing them over my gas stove. You’re choice.

Salsa Verde: 3ten.ca

You want a lot of colour.

Salsa Verde: 3ten.ca

Mix all the ingredients in a blender or food processer. Blend for about 2 minutes until chunky, yet blended.

Done! Well, chill it for about an hour or two, then eat up.

Salsa Verde: 3ten.ca

This bright and fresh salsa is delicious with chips, or on enchiladas. Heck, we love it on so many things from english muffins to tacos.

Salsa Verde: 3ten.ca

Salsa Verde: 3ten.ca

Thanks for visiting and I hope fresh and bright ingredients make their way into your life today. Bye for now!

Recipe

Recipe: Salsa Verde
 
Prep time
Cook time
Total time
 
Author:
Serves: 1.5 cups
Ingredients
  • 3 tomatillos
  • 2½ jalapeños
  • small white onion
  • ½ cup cilantro
  • 3 dashes of lime juice, to taste
  • kosher salt to taste
Instructions
  1. First, I roast the tomatillos, jalapeños and the onion. You can put them in your oven on roast or broil, yet I prefer charing them over my gas stove. You're choice. You want a lot of colour.
  2. Mix all the ingredients in a blender or food processer. Blend for about 2 minutes until chunky, yet blended.
  3. Done! This bright and fresh salsa is delicious with chips, or on enchiladas. Heck, we love it on so many things from english muffins to tacos.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.