Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This is a sponsored post written by me on behalf of Casabella, Gourmet Garden Herbs & Spices and Melissa’s Produce.  All opinions are 100% mine.

Please don’t miss the Giveaway here and other amazing Guacamole recipes below!

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This week my husband and I went out on our weekly date night (toting along the two littlest ones of course).  We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat.  We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe.  (Can you believe how much pain one little broken toe can produce!?)

Grilled Corn Guacamole | Famished Fish, Finicky Shark

After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal.  Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.  We used to order from this grill at least once a month during our company lunch meals at my workplace.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet.  Let me just say that I LOVED my sofritos at least 10 times more.  I braised mine to perfection, ridding all traces of “soy” taste from these tacos.  And the guacamole…okay that is what we are here for.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal.  I love that they give large portions, so that’s good.  They also serve this wonderful corn pico de gallo.  These two toppings together make any taco or burrito bowl supreme.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole.  The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

And love the Guac-Lock I did!  I ate guacamole for a week.  On everything!  This photo was actually taken on day 5 of storing this guacamole.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Please note the freshness!  And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air.  I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.

I just spooned out what I wanted and smoothed out the top.  The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

  • 3 avocados, peeled, pitted and diced
  • 2 ears corn
  • 1 jalapeño, seeded and diced
  • 1/3 cup diced red onion
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 smoked paprika
  • 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
  • 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)

Instructions

  1. Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
  2. Place diced avocado in a medium bowl and smash lightly with a fork or masher.
  3. Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
  4. Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
  5. Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.

Check these recipes out too!

Blog Tour | Famished Fish, Finicky Shark

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Grilled corn guacamole-say what!?

This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

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Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Taco Tuesdays aren’t just for Tuesdays. And tofu isn’t just for stir fry. When I made this sofrito sauce to pair with tofu for tacos, I had no idea I would create a new craving.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I based this sofrito recipe on my chicken mole skewers. It is so good! Something I need to make quite often. Hmm, maybe again today.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

This spicy adobo sauce know as sofritos, is a rich and moderately spicy, yet flavorful sauce that can be paired with any protein base. It’s base of chiles and tomatoes makes it a perfect accompaniment to any meal.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

For this recipe, I paired it with diced and cooked tofu for a delicious taco filling.  Then I topped it with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Let me tell you, I first made this into 4 servings of two tacos each, but it was good, that I portioned it out into three tacos per serving, even without the optional black beans. These are so addicting.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Just look at all that saucy goodness!

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I think I could eat this whole bowl.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I mean, that spoon isn’t in this bowl for fun. It’s in there for EATING these sofritos!!!!

Excuse me while I control myself…

Oh, and hey, if you happen to get your hands on Gourmet Garden’s fresh tubes of garlic or fresh dried cilantro, try it in this recipe!! There may or not be a giveaway attached to this post 😉 wink, wink

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 295 calories

Fat 25 g

Carbs 8 g

Protein 14 g

4

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Ingredients

  • 12 oz organic extra firm tofu
  • 2 Tb canola oil, for frying
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 3 Tb canola oil, divided
  • 1 green California or Hatch chile, roasted, peeled, seeded and stemmed
  • 2 adobo chiles, stems removed
  • 3 Tb jarred or canned adobo sauce
  • 3/4 cup fire roasted diced tomatoes
  • 1/4 cup water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 black pepper
  • 1/4 tsp red pepper flakes (optional)
  • juice of half a lime

Instructions

  1. Drain the tofu by placing on a few paper towels and letting liquid drain for about 20 minutes.
  2. Prepare the sofrito sauce. In a large medium skillet, saute the diced onion and minced garlic with all the spices and seasonings in 1 Tb of the canola oil, until onion is translucent, about 4-5 minutes.
  3. Meanwhile, roast the green chile over an open flame or under a broiler, then place in plastic bag when skin is charred for a couple minutes to loosen the skin. Scrape the charred skin off with a paper towel.
  4. Process the adobo chiles, adobo sauce, and roasted green chile in a food processor or blender until smooth. Add the onion mixture and tomatoes and process until smooth. With processor or blender running, add water 1 Tb at a time until desired consistency. Set aside.
  5. Heat 2 Tb oil in a large skillet. Dice the tofu into 1/4" pieces and fry in oil until browned on all sides, about 8 minutes, stirring to cook.
  6. Drain on a paper towel once more.
  7. Heat remaining 2 Tb oil in the same skillet. Add the sofrito sauce and heat through about 3 minutes. Add cooked tofu (or other cooked meat) to sofrito sauce to braise about 10 minutes, covered, stirring occasionally.
  8. Remove from heat and squeeze lime over tofu sofritos. Serve over rice or tortillas.

 

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Tofu Sofritos are full of protein and pack a spicy delicious punch.

Enjoy Milk Again with Creamy Cauliflower Gratin…This Might Change Your Life

®This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

I grew up on milk. Milk with breakfast, milk with lunch, milk with dinner. Milk in casseroles, milk in mashed potatoes, milk in cream soups. You get the picture. So it was extremely disappointing to me when after the birth of my third baby and guzzling milk through the entire pregnancy, that my body decided it didn’t love milk very much. Gas and bloat were my new best friend and lactose pills followed quickly after. New forms of milk substitutes featuring nuts and soybeans filled my refrigerator and drowned my cereals. My discomfort was gone, but I still longed for the creamy milk I grew up with that came from local dairy farmers and adorable farm cows. (Yes, I said adorable! I love cows!)

Creamy Cauliflower Gratin | Famished Fish, Finicky Shark

So you can imagine my surprise when I learned that the milk we’ve been drinking for years has developed a new strain of protein called A1 that causes digestive discomfort in people. This protein is in all cows’ milk sold in stores today, including even organic cows’ milk. I didn’t even know that milk has different types of protein!

Creamy Cauliflower Gratin | Famished Fish, Finicky Shark

Did you know that 1 in 4 Americans have some type of discomfort after drinking milk (including myself!) yet only 3-4% are actually diagnosed with lactose intolerance? Those with milk sensitivities are then forced to turn to nut and soy based milk substitutes and can only dream of having milk again. The a2 Milk Company™ has solved that problem, however. a2 Milk® farmers have figured out a way to raise cows with only the A2 protein that cows are meant to have. These cows are raised on natural diets in the most humane way and are never given hormones. The A1 protein that cows have nowadays is actually a genetic mutation that has developed over time. Genetic mutation! No wonder we have these tummy troubles!

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

I decided to partner with The a2 Milk Company™ to create a tummy friendly and healthy recipe that those with milk sensitivities and even IBS issues can enjoy. This Creamy Cauliflower Gratin is loaded with belly friendly cauliflower, thinly sliced sweet onions and plenty of rich lowfat milk featuring the True a2™ milk from The a2 Milk Company™. It is topped with sourdough bread crumbs, which is easier to digest than typical white bread. Nutritional yeast is used in place of parmesan cheese to avoid adding any other strains of protein back in to the casserole by using other milk products other than a2 Milk®. The result was a creamy dreamy cauliflower casserole that was loved by my entire family, including every single picky eater and finicky shark.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

If you would like to learn more about The a2 Milk Company™, you can check out their website here and you can find it in stores here.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

If you would like to make this delicious veggie casserole, you can find the recipe below. Enjoy!

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark

[For the Casserole]
1 head cauliflower roughly chopped, about 5-6 cups
2 small white onions, sliced thinly
4 cloves garlic, minced
1 Tb olive oil
1/3 cup flour
2 cups a2 Milk®, lowfat milk
1 Tb fresh parsley, chopped
1 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
1/4 cup nutritional yeast flakes
[For the Crumb Topping]
4 slices sourdough bread, torn in pieces
1 Tb fresh parsley, chopped
1 tsp dried oregano
1/2 tsp garlic salt
1 Tb olive oil

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Preheat the oven to 400F. Spray a 12×8″ or 13×9″ baking pan or casserole dish with cooking spray. Add a small amount of water to a large pot and add the cauliflower. Bring to a boil, reduce heat to low and boil/steam until cauliflower is just tender, about 10-15 minutes. Drain and set aside.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

In a food processer, place the torn bread slices, and crumb topping seasonings. Pulse until bread resembles a fine crumb. Stream in 1 Tb olive oil and pulse. Set aside.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Heat a large skillet over medium heat. Add 1 Tb olive oil. When the oil is hot, add the sliced onions. Cook and stir until onions are tender, about 4 minutes. Add the minced garlic and seasonings. Cook until fragrant.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Add in the flour and stir until onions are well coated with the flour.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Slowly stir in the a2 Milk®. Reduce heat to medium low and stir until slightly thickened. Stir in the nutritional yeast flakes. Season to taste with additional salt and pepper, if desired. Remove from heat and stir in the cooked cauliflower.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Pour mixture into prepare baking pan or casserole dish. Top with reserved herbed bread crumbs.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

Bake, uncovered, at 400F for 25-30 minutes, until bread crumbs are golden and cauliflower is bubbly. Cool slightly and serve with your favorite meal.

 Creamy Cauliflower Gratin | Famished Fish, Finicky Shark 

In case you missed it, you can you can click this link tofind out more about a2 Milk®. To keep up with what’s going on at The a2 Milk Company™’s farms, follow them on Facebook, Twitter, or Pinterest. I can’t wait for you to share your experience with a2 Milk®. Find them with this Product Locator and don’t forget your a2 Milk® $1 Off Coupon!

Visit Sponsors Site

Enjoy Milk Again with Creamy Cauliflower Gratin…This Might Change Your Life

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Number of servings: 8

Per Serving 265 calories

Fat 5 g

Carbs 43 g

Protein 14 g

8

Enjoy Milk Again with Creamy Cauliflower Gratin…This Might Change Your Life

Ingredients

    For the Casserole

  • 1 head cauliflower roughly chopped, about 5-6 cups
  • 2 small white onions, sliced thinly
  • 4 cloves garlic, minced
  • 1 Tb olive oil
  • 1/3 cup flour
  • 2 cups a2 Milk®, lowfat milk
  • 1 Tb fresh parsley, chopped
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup nutritional yeast flakes
  • For the Crumb Topping

  • 4 slices sourdough bread, torn in pieces
  • 1 Tb fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp garlic salt
  • 1 Tb olive oil

Instructions

  1. Preheat the oven to 400F. Spray a 12×8″ or 13×9″ baking pan or casserole dish with cooking spray. Add a small amount of water to a large pot and add the cauliflower. Bring to a boil, reduce heat to low and boil/steam until cauliflower is just tender, about 10-15 minutes. Drain and set aside.
  2. In a food processer, place the torn bread slices, and crumb topping seasonings. Pulse until bread resembles a fine crumb. Stream in 1 Tb olive oil and pulse. Set aside.
  3. Heat a large skillet over medium heat. Add 1 Tb olive oil. When the oil is hot, add the sliced onions. Cook and stir until onions are tender, about 4 minutes. Add the minced garlic and seasonings. Cook until fragrant.
  4. Add in the flour and stir until onions are well coated with the flour.
  5. Slowly stir in the a2 Milk®. Reduce heat to medium low and stir until slightly thickened. Stir in the nutritional yeast flakes. Season to taste with additional salt and pepper, if desired. Remove from heat and stir in the cooked cauliflower.
  6. Pour mixture into prepare baking pan or casserole dish. Top with reserved herbed bread crumbs.
  7. Bake, uncovered, at 400F for 25-30 minutes, until bread crumbs are golden and cauliflower is bubbly. Cool slightly and serve with your favorite meal.

Spaghetti Squash and Spinach Fritters

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark Have you gotten into the spaghetti squash fad yet? So many people that are on gluten free or low carb diets are eating spaghetti squash by the truck load. While I’m not in that crowd-yet-I am watching a lot of my gluten intake lately.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

As a person with IBS and chronic bloating, I’m trying a lot of low FODMAP (Google it-it’s a mouthful) foods lately. Basically foods that don’t make you bloated or gassy or…well you get the picture.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This past weekend I made the family steak and potatoes. They also requested baked beans. Those are on my No-No list. So opting for another veggie I pulled out my leftover spaghetti squash flesh I made earlier this week. I wanted to make an easy to plate fritter. I added spinach and onions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

My baby girl polished off her portion. My boys said to leave out the onions. They really give them amazing flavor so use onion flakes if you have them. I’m not supposed to have onions, but in moderation, it’s okay.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I love the crispy outside and tender inside of these fritters.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This dish is also perfect for vegetarians and those giving up meat this time of year. You can serve it as a side dish for 4, or as a main dish for 2! And I love that it’s quick, easy and tasty!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

A bit of greek yogurt or sour cream is just lovely with these. If you have lactose intolerance, you can certainly leave it out.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

These are so easy to throw together. Especially if you already have leftover spaghetti squash. If you don’t, it’s really simple to make. Check out the notes portion in the recipe below for directions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I finally bought myself a really good waffle maker about a month ago. I love it!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

Check out how to make this recipe below!

Spaghetti Squash and Spinach Fritters

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 76 calories

Fat 3 g

Carbs 7 g

Protein 5 g

4

Spaghetti Squash and Spinach Fritters

Ingredients

  • 2 cups cooked and stranded spaghetti squash
  • 1 cup baby chopped spinach
  • 1/3 cup diced red onion (or 1 tsp onion flakes)
  • 2 eggs, lightly beaten
  • 2 Tb coconut flour
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp tarragon
  • Dash chili powder
  • 4 Tb nonfat greek yogurt (optional)
  • 2 Tb chopped parsley (optional)
  • Cooking spray

Instructions

  1. Combine the ingredients in the order listed and mix gently.
  2. Spray a preheated waffle iron (with 4 sections) with cooking spray. Spoon half the mixture into the waffle iron and close. Bake for 8 minutes, or until golden and crisp. Repeat with remaining vegetable mixture.
  3. Serve with a spoonful of greek yogurt and chopped parsley. Make 2 main dish or 4 side dish servings.

Notes

To cook spaghetti squash, cut in half lengthwise, scoop out seeds. Place flesh side down on baking sheet. Prick with fork in several places. Bake at 375F until flesh pulls away from shell, 45-90 minutes, depending on size of squash. Or microwave, pricking all over first, then heating for 10-15 minutes. Cool slightly then cut open, scoop out seeds and then flesh.

Fruity Hatch Chile Cheese Ball – #FreshTastyValentines #sponsor #giveaway

If you’ve been keeping up with #FreshTastyValentines this week, you couldn’t have missed yesterday’s Earthy Crackers with Garlic and Dill. And you certainly don’t think I’d let you go all week without sharing with you the perfect spread for these crackers.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Wine, cheese, crackers=perfection! I just love digging into a creamy cheese ball based with low fat cream cheese and coated with heart healthy nuts. Pour me a glass of Woodbridge white wine by Robert Mondavi and I think I just may eat the whole cheese ball. Well, I’ll share with my sweetheart of course.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

This cheese ball is special though. It’s Fruity. It’s Zangy. It’s Not Ketchup! Not Ketchup is one of the 13 sponsors for this week’s Valentine event. Not Ketchup is the manufacturer of all-natural, paleo gourmet dipping and grilling sauces that doesn’t taste like ketchup. In fact, it isn’t even made with tomatoes. It’s fruit based with unique spices.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

The Tangerine Hatch Chile flavor is what I’ve used here. It is the first Not Ketchup flavor without any added sugar, and in fact it only contains 1 gram of sugar and is naturally sweetened with tangerines, apples and dates. It’s deliciously unique and the perfect pairing for this cheese ball loaded with dried fruit, diced jalapenos and creamy Colby jack cheese.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

 

You can find Not Ketchup online through their website, at these stores, and even on Amazon with free prime shipping.

I got the inspiration for this cheese ball after visiting a friend’s house for her son’s birthday. An appetizer that was served was a large block of cream cheese smothered in a spicy chipotle berry sauce. It was so addictive with the crackers. I-could-not-stop-eating-them. So when my tastebuds tingled with the sweet and spice from the Tangerine Hatch Chile Not Ketchup sauce, I thought it had to be made with cheese and crackers. So here ya go!

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Grab some wine and tempt your Valentine.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

First soften the cream cheese, seed the jalepeno, dice it up, chop the dried fruit and the walnuts.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

In a stand mixer, combine the cheeses and 3 Tb Not Ketchup sauce and Worcestershire sauce.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Add the chopped fruit and diced jalapeno.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Mix well and shape into two cheese balls. Wrap in plastic wrap and refrigerate 6 hours to 5 days.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Roll in the chopped nuts and serve.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Fruity Hatch Chile Cheese Ball

Prep Time: 6 hours, 20 minutes

Total Time: 6 hours, 20 minutes

Number of servings: 32

Per Serving 86 calories

Fat 7 g

Carbs 3 g

Protein 3 g

32

Fruity Hatch Chile Cheese Ball

Makes TWO cheese balls. Serve with crackers, pita chips or baquettes.

Ingredients

    For the Cheese Balls

  • 2 8 oz packages Neufchâtel cream cheese, softened
  • 8 oz shredded Colby jack cheese
  • 3 Tb Not Ketchup Tangerine Hatch Chile Sauce
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 cup mixed dried fruit, chopped
  • 1 jalapeño, seeded and finely diced
  • {For the Topping]
  • 1 walnuts, chopped, divided
  • 2 Tb Not Ketchup Tangerine Hatch Chile Sauce

Instructions

  1. In a stand mixer or food processor, combine the cheeses and sauces and mix well.
  2. Add the dried fruit and diced jalapeño and mix until combined.
  3. Form mixture into two balls using hands and wrap in plastic wrap.
  4. Refrigerate at least 6 hours and up to 5 days.
  5. Roll in nuts before serving and garnish each cheese ball with additional 1 Tb Not Ketchup Tangerine Hatch Chile Sauce.

Notes

Cheese balls can be frozen up to 3 months before rolling in nuts.

This post was sponsored by NotKetchup. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

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Baked Eggs with Tomatoes and Pistou by Sun Basket- #FreshTastyValentines #sponsor #giveaway

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

This Saturday someone made me breakfast. Someone went out of their way to make ME food. Someone went out of their way to shop for ME. Someone made me something healthy and delicious and gluten free and organic for ME. Okay, well maybe I did the cooking. But I didn’t have to menu plan. I didn’t have to shop. And I didn’t have to prep.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Thanks to Sun Basket! Sun Basket helped me get my breakfast to the table in only 10 minutes! And boy was it delicious!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Sun Basket is a meal delivery service that ships Paleo, Gluten–Free, and Vegetarian meals for 2, 4 or 6 family members for a flat fee per meal with delivery fresh from West Coast farms. Sun Basket always ships seasonal organic produce at the peak of freshness in a recyclable insulated package direct to your door. They even use grass -fed and antibiotic-free beef, poultry and seafood from Farmers and Fishermen they trust.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

And I definitely tasted the difference. Sun Basket provided me with my choice of weekly meals for this February’s event #FreshTastyValentines (a sponsored giveaway running February 1st-8th) hosted by Camilla at Culinary Adventures with Camilla.

The Giveaway Event You've Been Waiting For - #FreshTastyValentines | Famished Fish, Finicky Shark

Camilla was lucky to receive a Sun Basket kit too, because she resides in one of the select ship to states just like me. Sun Basket ships locally to CA, WA, CO, UT, OR, AZ, NV, & ID because they want you to get the freshest produce and proteins.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Photo Credit: Sun Basket

For my weekly meal choices, I opted for the Vegetarian meals. The fresh veggies and colorful sauces were what drew me to the Quinoa and White Bean Salad with Arugula, Blood Oranges and Mint; Hodo Soy Tofu Burgers with Sweet Chile Mayo and Oven Fries; Baked Eggs with Tomato and Pistou; and Kale-Cucumber-Pineapple Smoothies.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

The recipe I’m sharing today is the Baked Eggs with Tomato and Pistou. I will definitely be making this again!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

This healthy breakfast (or dinner if you like breakfast foods for dinner!) consists of tomatoes and white beans heated gently with a sweet spice blend of paprika and coriander and topped with eggs that are then baked to perfection and then topped with a savory pistou-basil and garlic sauce.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

I made mine with garbanzo beans because white beans haven’t been agreeing with me lately. But these were superb.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

To make this, you first heat 2 tsp of olive oil in a skillet. Then add the Sun Basket provided ingredients. First the 1/2 cup diced tomatoes and 1/2 tsp spice blend of sweet paprika and coriander, and when those are heated through the 1/4 cup white beans get stirred in. I used 1/3 cup garbanzo beans, cuz I prefer a lot!

The pan is then topped with 4 eggs, if it is oven safe. I transferred mine to an oven safe casserole. Slide the cracked eggs on top and bake at 350F for 6-10 minutes, depending on desired doneness of the eggs.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Top with the 1/4 cup fresh pistou, a bit of sea salt and cracked black pepper and serve, two eggs per person.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Can you say “Deliciousness”!!! Thank you Sun Basket!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

a Rafflecopter giveaway

This post was sponsored by Sun Basket. I received fresh Meal Packages from the sponsors for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


Lemon Chicken and Broccoli

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

There’s a thing about Chinese food. It’s either super greasy and laden with salt, or it’s simple, lightly woked and bursting with freshness.

I choose to make my Chinese food at home the latter way. I love my vegetables to be crisp tender and bright, therefore I blanch them. And I prefer my meats to be grilled with a bit of sauce that can actually stick. So I toss my proteins in cornstarch and lightly cook them in a touch of oil, then add in my sauce.

 

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Enter this Light Lemon Chicken and Broccoli. Where I’ve diced little pieces of lean chicken breast and tossed them in cornstarch, then cooked them evenly and tossed together with freshly blanched broccoli.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Our family loves Chinese buffets, but I really wish more of the selections were made like this, instead of swimming in salty sauce and loads of grease. Maybe it’s the just the buffets that make it this way. Because I have dined at Chinese restaurants, and their food-so much better!

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

I love the bright green of this broccoli and light coating on the chicken. Such a match made in poultry.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Lemon Chicken and Broccoli

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 311 calories

Fat 16 g

Carbs 13 g

Protein 30 g

4

Lemon Chicken and Broccoli

Ingredients

  • 14 oz chicken breast, diced in 1/2" pieces
  • 2 Tb cornstarch
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb broccoli florets
  • dash salt
  • dash pepper
  • dash garlic powder
  • dash chili powder (optional)
  • 1 Tb canola oil, divided
  • 1 cup cold water, divided
  • 1 tsp cornstarch
  • 2 Tb lemon juice
  • 1/2 tsp minced ginger
  • salt and pepper to taste

Instructions

  1. In a large skillet or wok set over medium heat, heat 1/2 Tb canola oil. Add the broccoli and season with salt, pepper, garlic and chili powders. Saute lightly to coat then pour 1/4 cup water over and cover. Cook until crisp tender, about 3-4 minutes.
  2. Transfer broccoli to a colander and rinse quickly under running water. Set aside.
  3. Toss the chicken in 2 Tb cornstarch, 1/2 tsp salt and 1/2 tsp pepper.
  4. Wipe the skillet then add remaining 1/2 Tb canola oil. Cook the chicken over medium, stirring occassionally, until cooked through and no longer pink, about 5 minutes.
  5. In a small bowl, combine the remaining 3/4 cup cold water, 1 tsp cornstarch, lemon juice and ginger. Pour over the chicken and season with salt and pepper.
  6. Cook until sauce is slightly thickened and bubbly, then add back in broccoli, until heated through.
  7. Serve with rice or noodles, if desired.

Guava Jerk Baby Backs and TLish Bean Salad – #HotSummerEats

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

There’s a first time for everything. I’m glad I got to share my first time with Pirate Jonny’s Guava Girl. My first time making baby back ribs that is. Baby back ribs are all about summer. So I couldn’t let #HotSummerEats go by without making some baby back ribs. Now I’d love to say I grilled these on the BBQ, but our BBQ is out of order, so oven baked it had to be. Either way, these flavors packed a nice punch to the tender and meaty ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Dry rubbed to marinate all day in Caribeque Calypso Kick and then basted in Pepsi and Guava Girl Cooking and Grilling Marinade, these baby backs were sweet and succulent with a spicy kick. I’ve been told by Pirate Jonny’s that Guava Girl is a lot of work, but worth all the efforts. That it is. I love how natural it is too!

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

T.Lish Dressing and Marinades offered a great line of product to try out for this event too! I opted to make a refreshingly simple, sweet and tangy Three Bean Salad using her Sweet Garlic Dressing. What a perfectly rounded out meal. With bits of bacon and caramelized red onions, this bean salad is top notch perfection.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Wait no more for the perfect summer meal. Check out this recipe below, including more from fellow #HotSummerEats bloggers. And be sure the enter the giveaway for more of these tasty products!

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Dry rub the ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Saute the bacon and onions.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Toss the bean salad with the dressing mixture.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Baste the ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Broil the baby backs if desired.

 

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Guava Jerk Baby Backs and TLish Bean Salad

Prep Time: 6 hours, 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 7 hours, 45 minutes

Number of servings: 6

Per Serving 1547 calories

Fat 76 g

Carbs 149 g

Protein 74 g

6

Guava Jerk Baby Backs and TLish Bean Salad

Ingredients

    For the Baby Back Ribs

  • 3 lb baby back beef ribs, rinsed and patted dry
  • 1 Tb Caribeque Calypso Kick spice rub
  • 12 oz cherry Pepsi made with sugar
  • 4 oz Guava Girl marinade
  • 1 Tb cornstarch
  • 1 cup brown sugar
  • For the Three Bean Salad

  • 3 oz diced bacon
  • 1/2 cup sliced red onion
  • 14.5 oz green and wax beans, rinsed and drained
  • 15 oz garbanzo beans, rinsed and drained
  • 15 oz kidney beans, rinsed and drained
  • 1/2 cup T.Lish Sweet Garlic
  • 2 Tb apple cider vinegar
  • 1 Tb sugar
  • 1 tsp black pepper

Instructions

  1. Rinse and pat dry the baby back ribs. Rub 1 Tb Caribeque seasoning thoroughly into meat and wrap tightly with plastic wrap for 6-8 hours or overnight.
  2. For the bean salad, saute the bacon and onions over medium heat in a large skillet until bacon is done and onions are slightly caramelized, about 7-10 minutes.
  3. Stir in the drained and rinsed beans and remove from heat. In a small bowl, combine the T.Lish Sweet Garlic dressing, cider vinegar, sugar and pepper. Whisk together. Toss the dressing with the bean mixture and transfer to a covered container. Chill at least 30 minutes before serving.
  4. Preheat oven to 350F. Combine remaining ingredients as a marinade and heat in a saucepan over medium heat until reduced by nearly half.
  5. Unwrap ribs and place in foil lined baking dish. Pour marinade over ribs and bake, covered, for 30 minutes. Uncover and bake another 30 minutes, basting with marinade at 10 minute intervals. Place under broiler for 3-5 minutes for a good char, if desired. Cut baby back ribs along meaty portions for serving.

Notes

Serve baby back ribs with bean salad.

This post was sponsored by Pirate Jonny’s and T.Lish. I received complimentary products from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Asian Style Stuffed Zucchini

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Asian Style Stuffed Zucchini. In full disclosure I really, really wanted an eggroll. Or two or three. But see I’ve been trying to stay somewhat remotely healthy in my eating habits lately, while craving every last sweet, carb and cookie I can think of. (They really don’t disclose the cravings after the baby is born.)

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Breast feed, they say. You’ll lose weight, they say. Um, yea, this is me, starving all day long. And NOT losing weight.

Okay, so this stuffed zucchini. Kinda sorta did satisfy my need for a greasy fried egg roll. I made an Asian seasoned stir fry with ground pork and vitamin rich kale, with crunchy water chestnuts and topped it all off with sriracha and hoison sauce and pretty little sesame seeds. Did you know even those teeny little sesame seeds are good for the body? They have monounsaturated fats!

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

And I might add, this did make delicious leftovers. This was not a finicky shark friendly meal-at least not all of it. They did eat the meat! Something about those green squash makes my kids hide. I need to remind my 4 year old that it was his favorite pureed food as a baby. We did the Baby Bullet thing. He loved it!

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

So yes, I had leftovers! I get excited when I can enjoy my dinner twice. Not that I’m complaining when the family loves my meals and inhales it all in the first helping. But I can be a little selfish when it comes to good food. Stick around for the simple recipe.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Asian Style Stuffed Zucchini
Ingredients:
4 large zucchinis
1 lb ground pork (or beef, turkey or chicken)
3 cups chopped kale, washed and stems removed
1 large carrot, finely shredded
3 green onions, sliced
1 small can sliced water chestnuts
1 Tb Gourmet Garden Thai Seasoning paste or equivalent seasoning
1 tsp Gourmet Garden chunky garlic paste or minced garlic
1/2 tsp salt
3-4 Tb low sodium soy sauce
Cooking spray
Optional Garnish:
Hoisin sauce
Sriracha sauce
Sesame seeds

Directions:
In a medium skillet set over medium high heat, brown the ground pork with the sliced green onions.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

When the pork is browned and the onions are tender, stir in the remaining ingredients, except the zucchinis. Cook and stir mixture until combined and vegetables are tender.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Meanwhile, heat a griddle over medium heat. Lightly spray the griddle with cooking spray and grill the zucchinis, split lengthwise face down on the grill.

At this point you can scoop out some of the zucchini pulp and stuff with the meat and vegetable mixture, or simply top the zucchinis as desired.

Garnish with desired sauces and sesame seeds. Eat with a knife and fork.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Do you have any sneaky ways of satisfying your cravings?

Asian Style Stuffed Zucchini

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 439 calories

Fat 26 g

Carbs 29 g

Protein 27 g

4

Asian Style Stuffed Zucchini

Ingredients

  • 4 large zucchinis, sliced lengthwise
  • 1 lb ground pork (or beef, turkey or chicken)
  • 3 cups chopped kale, washed and stems removed
  • 1 large carrot, finely shredded
  • 3 green onions, sliced
  • 1 small can sliced water chestnuts
  • 1 Tb Gourmet Garden Thai Seasoning paste or equivalent seasoning
  • 1 tsp Gourmet Garden chunky garlic paste or minced garlic
  • 1/2 tsp salt
  • 3-4 Tb low sodium soy sauce
  • Cooking spray

Instructions

  1. In a medium skillet set over medium high heat, brown the ground pork with the sliced green onions.
  2. When the pork is browned and the onions are tender, stir in the remaining ingredients, except the zucchinis. Cook and stir mixture until combined and vegetables are tender.
  3. Meanwhile, heat a griddle over medium heat. Lightly spray the griddle with cooking spray and grill the zucchinis, split lengthwise face down on the grill.
  4. At this point you can scoop out some of the zucchini pulp and stuff with the meat and vegetable mixture, or simply top the zucchinis as desired.
  5. Garnish with desired sauces and sesame seeds. Eat with a knife and fork.

Notes

Optional Garnish: Hoisin sauce Sriracha sauce Sesame seeds

Stuffed Peppers and Tomatoes – Giveaway #OneYrGreek

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

My household is as far from being vegetarian as coyotes love carrots. We try. Even my finicky shark. He says he doesn’t like meat, but he inhales tacos like they were the best food on the planet. Well actually they are, but that’s not what we are talking about here.

We are talking about Greek and we are talking about Debbie Matenapoulos’ One Year Anniversary of her cookbook, It’s All Greek to Me!

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

 

Debbie’s publisher, Ben Bella Books has rounded up previous cookbook reviewers to celebrate Debbie and her love of Greek food.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

 

I was just as excited to do another review as I was the first time!

This time I decided to try Debbie’s Stuffed Peppers and Tomatoes. My husband said these were “delicious and filling” and he is the biggest meat eater in the house.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

The recipe states you can substitute lean ground beef for the mushrooms and zucchini, but no need here! The vegetables were so delicious my son had me make the rice filling again this week.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

The one and only change I did with this recipe was substitute the brown rice for wild rice. And these peppers were wildly yummy.

For more tempting Greek recipes from Debbie, be sure to visit the other bloggers during this celebration!

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

 

But for now, check out how I made these delicious stuffed peppers!

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

Gather your ingredients.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

Prepare your rice.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

Scoop out your veggies for stuffing.

Sautee your filling veggies.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

And combine them with the rice.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

Stuff the peppers and tomatoes.

Put a bit of water on the bottom, stick them in the oven and be ready for deliciousness in about an hour.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

I served my stuffed veggies with some fresh mozzarella and brined olives. Yummy!

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

Check out the GIVEAWAY below the recipe! >>>>>>>>>>>>

Here is Debbie’s recipe, direct from her cookbook, reprinted with permission from the publisher.

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

Stuffed Peppers and Tomatoes

Growing up, I loved coming home after Greek school and walking through the door to the smell of my mom’s gemista. I can still recognize that smell anywhere. It’s very nostalgic for me and always makes my mouth water! My vegan version of this classic dish uses brown rice instead of white rice and mushrooms and zucchini as a healthy, low-fat substitute for the traditional beef. Brown rice is more nutritious, tends to hold up better, and adds a subtle, nutty flavor.

SERVES 6
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for baking dish
1 medium yellow onion, finely chopped
1 cup long-grain brown rice
2 1/4 cups low-sodium vegetable broth
2 1/4 tsp sea salt, divided
4 large bell peppers of various colors (green, red, yellow, or orange)
2 large tomatoes
2 Tb tomato paste diluted in 1 cup water
3/4 pound sliced cremini or white button mushrooms
1/2 pound zucchini, ends trimmed, sliced into 1/4-inch rounds
1 tsp freshly ground black pepper
1/4 cup finely chopped fresh Italian flat-leaf parsley
1 1/2 Tb finely chopped fresh mint
1/4 cup water, plus more as needed

Heat 2 tablespoons of the olive oil in a medium saucepan set over medium heat. Add the onion and sauté until translucent but not browned, about 5 minutes, stirring frequently. Add the brown rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Slowly stir in the vegetable broth and 1/4 teaspoon of the salt, increase heat to medium-high, and bring to a boil. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes. Remove from heat and let stand, covered, for about 10 minutes. Then remove lid, fluff the rice with a fork, and set aside.

Meanwhile, lightly oil a deep casserole dish large enough to hold all the peppers and tomatoes snugly so that they remain upright during baking.

Slice off and reserve the top stem ends of the bell peppers. Hollow out the peppers, removing the seeds and white pith with a small spoon or a grapefruit spoon and discarding. Slice off and reserve the top stem ends of the tomatoes. Gently squeeze the tomatoes to remove most of the seeds, then scoop the pulp into a small bowl, leaving a thin layer of tomato (about 1/4 inch) next to the skin. Stir the diluted tomato paste into the tomato pulp and set aside. Transfer the hollowed-out tomatoes and peppers to the prepared casserole dish. Set aside.

Preheat oven to 350 degrees.

Heat 3 tablespoons of the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the mushrooms and sauté until the edges start to brown and they release their liquid, about 4 to 6 minutes. Add the zucchini slices and sauté until wilted and cooked through, 2 to 3 minutes more. Season with the remaining 2 teaspoons of salt and the pepper. Stir in the reserved tomato mixture and the cooked onion and rice. Bring to a boil, reduce heat to low, and simmer for 1 to 2 minutes, just to let the flavors come together. At this point, the mixture should be moist but not soupy. If it is too loose, simmer it a little longer to evaporate a bit more of the liquid, being careful not to overcook the rice. Turn off the heat and stir in the parsley and the mint. Taste and adjust seasonings, if necessary.

Generously stuff the tomatoes and bell peppers with the rice mixture. Replace the pepper and tomato tops. The stuffing will peek out a bit. Drizzle with the remaining 1/4 cup of olive oil and carefully pour the water into the bottom of the casserole. Bake, adding a little more water if necessary, for 1 to 11/4 hours or until the vegetables are tender and the tops are brown. The tomatoes and peppers should be soft enough to pierce easily with a fork. Serve immediately.

Debbie’s Tip: The classic version of this dish is made with lean ground beef. My vegan version makes a savory, light supper with no saturated fat. If you do want to try it the traditional way, replace the mushrooms and zucchini with 1 pound of lean ground beef or turkey.

If you missed my last giveaway for this cookbook or would like another chance to win, the publisher is letting me give away another copy here!

Stuffed Peppers and Tomatoes | Famished Fish, Finicky Shark

a Rafflecopter giveaway

*This post was sponsored by Ben Bella Books. I received a complimentary cookbook from the sponsor in exchange for my unbiased review of the cookbook It’s All Greek to Me! No additional compensation was received by me. All opinions, text, images, and recipe are my own, except for cookbook images clearly noted. This post contains affiliate links.