cooking

Lock that Guac with Guac Lock

Lock that guac. This shatter-proof, odor-proof guacamole container keeps it fresh, green, and ready-to-eat for longer. The container sits on a base that removes oxygen with a push (it reminds us of those push-up popsicles), creating an airtight seal. This keeps the avocados from turning brown, which means your guac stays green for days. And this oxygen-deprived environment can preserve other dips, too, like hummus, cocktail sauce, salsa fresca, and even tzatziki. When you’re ready to eat, Guac-Lock is great at serving, too. The push feature helps when you’re enjoying your dip. Give a gentle press down on the container’s sides to push the dip to the top, which looks more appealing and avoids having to scrape down the sides. We know how seriously people can get about their guacamole. Guac-Lock preserves it ‘til the last drop.FullSizeRender-17.jpgFullSizeRender-3.jpgFullSizeRender-2.jpg

Check out where to find your Guac Lock below!

https://www.thegrommet.com/guac-lock

https://www.instagram.com/guaclock/

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Quick and Easy Enchiladas

Happy Wednesday everyone!

Today, I will be sharing quick and easy recipe on how to make enchiladas. There are so many different ways you can make enchiladas, I will include the variations at the end. Making the sauce from scratch taste even better, however I will be sharing that recipe soon. Apologies for not making these look picture perfect- but I can assure you the flavor and deliciousness makes up for it! Let’s get started!

Ingredients:

  • Refried beans
  • Tortillas
  • Shredded mexican cheese
  • Onion
  • Spinach
  • Green pepper
  • Taco seasoning
  • Garlic powder
  • Enchilada sauce

Directions:

  1. Chop the onion, green pepper, and cut the spinach.
  2. In a large skillet, sautée the vegetables until softened.FullSizeRender-11.jpg
  3. In a large pot, add refried beans and the vegetables.
  4. Add garlic powder and taco seasoning to taste.FullSizeRender-12.jpgFullSizeRender-8.jpg
  5. Cook over medium heat for about 10 minutes.
  6. In another small pot, add the enchilada sauce and garlic powder and taco seasoning to taste.FullSizeRender-10.jpg
  7. In a large baking tray, spray cooking spray evenly.
  8. Get a tortilla and add a spoon of beans and spread evenly on half of the tortilla.
  9. Add Mexican cheese and roll into an enchilada.
  10. Place on the baking tray.
  11. Repeat until all tortillas are done and placed side by side on the tray.
  12. Pour all of the enchilada sauce over the enchiladas.
  13. Add remaining cheese over the enchiladas.FullSizeRender-9.jpgFullSizeRender-14.jpg
  14. Baking in oven at 380 degrees F for 30 minutes and then broil on high for 5 minutes.
  15. Plate and serve!FullSizeRender-15.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • You can add whatever you’d like in the bean filling! From chicken, to soy chicken, to just plain beans.
  • Adding hummus to the tortilla gives it flavor- trust me! I was skeptical at first but it taste amazing.
  • Making the sauce from scratch does wonders, however this is a quick and easy version of how to make enchiladas. I will share the longer way coming soon.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Tostada Bowl

Happy Wednesday everyone! Today, I will be sharing my recipe on how to make a tostada bowl. This is a great dish because you can personalize it to however you want. The options for this bowl are bottomless! It’s quick and easy. Fun to make for dinner and great to eat the leftovers as just a salad. Let’s get started!

Ingredients:

  • Tostada bowl
  • Mexican beans
  • Mexican Rice
  • Mexican crumbles
  • Bell Pepper
  • Corn
  • Lettuce
  • Tomatoes
  • Onions
  • Sour cream
  • Guacamole
  • Jalapeno
  • Mexican shredded cheese

Directions:

  1. Bake the tostada bowl in a oven at 350 degrees F for about 10 minutes.
  2. While baking, prep the fillings.
  3. Cut the bell peppers into thin vertical slices.FullSizeRender-5.jpg
  4. Chop the onion and tomato.FullSizeRender-10.jpg
  5. If making fresh guacamole, add salt, lemon juice, chopped onion and tomato, and garlic powder.FullSizeRender-7.jpg
  6. Finely chop the garlic and lettuce.
  7. In a hot skillet, cook the veggie crumbles and add taco seasoning and the chopped garlic. FullSizeRender-12.jpg
  8. Cook for about 10 minutes.FullSizeRender-9.jpgFullSizeRender-8.jpg
  9. Set the crumbles aside.
  10. In the same skillet, add the bell peppers, corn, and onions. Add taco seasoning and garlic.FullSizeRender-4.jpg
  11. Cook until well sautéed and soft.FullSizeRender-11.jpg
  12. In a small pot, cook the Mexican beans and rice and add taco seasoning.FullSizeRender-6.jpg
  13. Cook for about 10 minutes.
  14. To fill the tostada bowl:
    • Add a layer of beans
    • Add rice
    • Add the fajitas and crumbles
    • Add lettuce, onions, tomatoes
    • Add sour cream, guac, and cheese
  15. Plate and serve!FullSizeRender-15.jpgFullSizeRender-13.jpg

Suggestions, Substitutions, Tips & Tricks:

  • One tostada bowl serves one person.
  • You can substitue the veggie Mexican crumbles for ground turkey or beef. You can add Mexican seasoning to it. You can also add seasoned chicken

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

BeanFields Chips

Beanfileds Chips makes it ok to snack on here and there!

With 8 different delicious flavors, Beanfields Bean & Rice Chips satisfy your snack cravings with every delicious crunch. One serving of Beanfields Chips gives you 5 grams of protein and 6 grams of fiber, so you can feel good about what you’re eating. Beanfields Chips are always vegan, certified gluten-free, kosher, and Non-GMO Project Verified.

Did you know that beans are the ONLY food that the USDA lists in two different nutrition categories?  Beans are BOTH a vegetable and a protein source!  That’s a lot of nutrition packed into those small bean packages! Corn and potato—the most common chip ingredients—are mostly empty calories.  But our bean and rice chips provide 5 grams of protein and 6 grams of fiber. They’re also certified gluten-free, Non-GMO Project Verified, kosher, vegan and allergy-friendly.FullSizeRender-7.jpgFullSizeRender-9.jpg

All of Beanfields Bean and Rice snacks are vegan. Even our Nacho and Jalapeño Nacho chips do not contain dairy as an ingredient and are perfect for vegan diets. What you eat and what you feed your family- these are highly personal choices. Yet almost everybody is now interested in alternatives to meat that are less expensive, more convenient, healthier, and kinder. That means a very different relationship with the animals we use for food, if we use them at all. At Beanfields, we do our part by providing a yummy, convenient and plant-based snack with 5 grams of protein. It’s a perfect transition food for all you budding vegans out there!FullSizeRender-17.jpg

Check out the links below to get some Beanfields Chips!

http://www.beanfieldssnacks.com

https://www.instagram.com/beanfieldssnacks/

https://www.facebook.com/Beanfields

 

Click follow and hit the like button to keep updated on new recipes!

-Mitz

cooking

Breakfast with Melinda’s Hot Sauce

Melinda’s Hot Sauce; Heat and Flavor is just what I need to add some kick into my breakfast! With a variety of flavors and sauces, there’s always a new taste to offer your dish.

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So who is Melinda? Melinda represents all of the women who have shared their passion for cooking and food and family. She symbolizes mothers and grandmothers all around the world who make food with love! In 1989, Melinda’s hot pepper sauces were introduced and they set the culinary world on fire! It was the first brand to truly balance fire and flavor. The first brand to introduce America to the habanero chile pepper, and the first to introduce a pepper sauce with a variety of heat levels.

Check out Melinda’s Hot Sauces at the links below!IMG_0676.JPGFullSizeRender-25.jpg

https://melindas.com

https://www.instagram.com/heatandflavor/

https://www.facebook.com/MelindasHeatAndFlavor/

Click follow and hit the like button to keep updated on new recipes!

-Mitz