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

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.

 

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

German Chocolate and Hemp Seed Energy Bars #Choctoberfest with Imperial Sugar – Giveaway

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

I’ve come to the conclusion that natural date and nut energy bars can be quite addicting. I don’t know how many flavors of Lara Bars I tried when I was pregnant with my little girl, but that was one food that would settle my stomach and fill me up.

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

When I found out Just Hemp Foods was one of the sponsors for Choctoberfest, I decided date and nut bars were perfect for showcasing the healthy hemp seeds and delicious chocolate.

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

Enter German Chocolate and Hemp Seed Energy Bars. These bars are bursting with semi-sweet chocolate chips and rich cocoa, heart healthy pecans, hemp seed protein powder, fiber full hemp seeds and omega rich hemp seed oil. Sweetened flake coconut rounds them out, but if you are not a fan of coconut, you always skip it!

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

And what’s better than dipping these bars in even more semi-sweet chocolate and sprinkling them with flaked coconut and salted toasted hemp seeds?

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

I personally can’t think of anything better! And they are so simple to make! All you need is few ingredients and some Just Hemp Foods products-and a food processor.

Gather your ingredients, including Just Hemp Foods hulled hemp seeds, toasted hemp seeds, hemp protein powder and hemp seed oil.

German Chocolate and Hemp Seed Energy Bars (12)

In go the dates, chopped pecans, hemp seeds, flaked coconut, cocoa powder and hemp protein powder.

German Chocolate and Hemp Seed Energy Bars (11)

Next is the vanilla bean paste, hemp seed oil and mini chocolate chips. Add more hemp seed oil if it’s too dry!

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

Squish tightly into a brick and slice into 8 bars.

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

Tighten and pack each bar individually if they start to “crumble”.

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

Melt the chocolate chips in the microwave dip half of each bar. Lay on wax paper to dry.

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

Sprinkle on toasted hemp seeds and coconut to your hearts desire!

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

Refrigerate until ready to serve, wrapping in plastic wrap to store after chocolate is set.

German Chocolate and Hemp Seed Energy Bars - Famished Fish, Finicky Shark

These bars are so amazing. Unfortunately you can’t find them in the store–you’ll have to make them. 😉

But the best part is, they are fun to make. You can even have your kids make them!

German Chocolate and Hemp Seed Energy Bars #Choctoberfest with Imperial Sugar – Giveaway

Prep Time: 27 minutes

Cook Time: 3 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 531 calories

Fat 26 g

Carbs 78 g

Protein 7 g

8


German Chocolate and Hemp Seed Energy Bars #Choctoberfest with Imperial Sugar – Giveaway

Prep time includes chill time.

Ingredients

  • 2 1/2 cup dates
  • 1 1/2 cups pecans
  • 1 oz Just Hemp Foods hulled hemp seeds
  • 1/3 cup plus 1 Tb sweetened flaked coconut (optional)
  • 1/3 cup plus 1 Tb unsweetened cocoa powder
  • 2 Tb Just Hemp Foods hemp protein powder
  • 2 tsp vanilla bean paste
  • 1/2 - 1 Tb Just Hemp Foods hemp seed oil
  • 1/4 cup mini semi-sweet chocolate chips
  • 3/4 cup semi-sweet chocolate chips
  • 1 Tb Just Hemp Foods toasted hemp seeds
  • 2 Tb sweetened flaked coconut (optional)

Instructions

  1. Put the dates, chopped pecans, hemp seeds, flaked coconut, cocoa powder and hemp protein powder in a food processor and process until very well combined.
  2. Add the vanilla bean paste, hemp seed oil and mini chocolate chips. Pulse until combined and mixtures sticks together when squeezed, adding more oil if needed.
  3. Transfer the mixture to a gallon sized zip tight bag or wrap in plastic wrap. Squish tightly into a brick and slice into 8 bars.
  4. Tighten and pack each bar individually if they start to “crumble”.
  5. Melt the 3/4 cup chocolate chips in the microwave for 30 seconds intervals and dip half of each bar. Lay on wax paper to dry.
  6. Sprinkle on toasted hemp seeds and coconut to your hearts desire!
  7. Refrigerate until ready to serve, wrapping in plastic wrap to store after chocolate is set.

Don’t forget to enter the GIVEAWAY!

S'mores Champurrado - Famisehd Fish, Finicky Shark

*This post was sponsored by Just Hemp Foods. I received free product from the sponsor for participating in #Choctoberfest with Imperial Sugar. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

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Roasted Garden Vegetable Soup

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

My daddy went to Ireland for 4 weeks. And then he decided to visit family in Germany for 2 more weeks.

Yea, he’s just having a little fun. Remember my dad with the incredibly large green thumb and my incredibly huge zucchinis?

Well before he left, he brought us a LOAD of garden vegetables. Fresh, organic, sweet and delicious.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I was beside myself on what to do with these. I had onions, tomatoes, zucchinis, and eggplant. Roasted vegetables sounded heavenly. Putting them in a soup seemed like perfection. Adding little bitty pasta shells screamed, “make me now!”

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

So I did just that. I simply roasted a huge tray of those organic vegetables-every single one of them, in plenty of sea salt and olive oil.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I added the vegetables to a blender a bit at a time. Check out those white eggplants!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I blended them up in batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And I added some cooked pasta shells and some chicken broth (you can use vegetable broth!)

And a bit of seasoning.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And boy did I make some perfectly Roasted, perfectly Savory, perfectly Sweet and Vine RipeRoasted Garden Vegetable Soup.

And it only took me about an hour from start to finish.

Yea, when my green thumb daddy comes back from his trip, I’m hitting him up for more vegetables…and maybe this time I’ll save him some of the soup. 😉

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

This soup is beautiful perfection in a bowl! I garnished it with a sprinkle of parmesan cheese. Yum!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

You gonna share your soup???

Roasted Garden Vegetable Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 193 calories

Fat 7 g

Carbs 29 g

Protein 7 g

8


Roasted Garden Vegetable Soup

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 lbs vine ripe tomatoes
  • 2 yellow onions
  • 5 cloves garlic
  • 2 small eggplants
  • 2 zucchinis
  • 3 Tb olive oil
  • 1 Tb sea salt
  • 1 cup dry pasta, mini shells, cooked and drained
  • 2 cups chicken or vegetable broth
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat the oven to 400F.
  2. Cut any large vegetables in half or quarters. Arrange the vegetables on a large baking sheet. Coat generously with the olive oil and sprinkle with the sea salt.
  3. Place in the oven and roast for 45 minutes, or until tender.
  4. Meanwhile prepare the pasta according to package directions, drain and set aside.
  5. When the vegetables are done, transfer half of them to a large blender and pulse with 1 cup of the chicken broth until desired consistency. Pour the vegetable puree into a large pot. Repeat with the remaining vegetables and chicken broth.
  6. Stir in the oregano, basil, salt and pepper and heat over medium high heat until heated through.
  7. Skim off any foam left behind from the vegetables.
  8. Stir in the pasta and serve, ladled into bowls, with crackers or crusty bread.

The Pioneer Woman Cooks: A Year of Holidays-Southwestern Potato Skins

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

I could kick myself. I mean, come on, I know how to read recipes, I’m a recipeholic (hey, it could be a word)! But man if I would have only did that last step on these heavenly Southwestern Potato Skins

Don’t get me wrong, these were so kick-in-the-pants delicious! But I kinda forgot to bake them one last time AFTER scooping out the potato pulp. It gives them that nice golden crisp, ya know.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

But hey, I’m not perfect, and I still wanted to share these fantabulous Southwestern Potato Skins with you. They are so colorful and impossible to resist, even when I screw up.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

But when you make them, promise me you’ll include that one last step 😉

Oh, and make sure you enter this GIVEAWAY to find more recipes like these from our Cookbook Review of The Pioneer Woman Cooks: A Year of Holidays.

Southwestern Potato Skins

Ingredients:
8 small russet potatoes, scrubbed clean
4 Tb canola oil
salt to taste
2 Tb butter, melted
1 14 oz can black beans, rinsed and drained
4 roma tomatoes, diced
2 ears corn, roasted and kernels cut off cob
4 avocados, diced
2 green onions, diced
1/4 cup ranch dressing

Directions:
Preheat oven to 400F.

Brush the potatoes with the canola oil to make them shine.

Sprinkle them generously salt.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Place them on a baking sheet and bake for 35 to 45 minutes, until the potatoes are tender and starting to crisp.

Carefully remove them from the baking sheet and cool slightly until they are easy enough to handle.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Slice them in half lengthwise and scoop out the potato pulp, leaving a nice potato basket for fillings.

Now don’t skip this step like my goofy self (or maybe just my time consumed mom head) did. Brush the potatoes with the melted butter and bake at 425F this time, for 3-4 minutes. Remove from the oven, flip them over, brush the other side and bake for another 3-4 minutes.

And now…we fill the potatoes!

Divide the rinsed and drained black beans, roasted corn kernels cut off the cob (I just roasted my corn in the oven with the potatoes), diced roma tomatoes, dice avocados and sliced green onions among the potato skins. Now I decided to use cilantro instead of green onions, because it just sounded so refreshing that day!

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Drizzle evenly with ranch dressing and serve!

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Yummy!!!

Oh yea, one more time…ENTER THAT GIVEAWAY! The Pioneer Woman Cooks: A Year of Holidays

Southwestern Potato Skins

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 16

Per Serving 505 calories

Fat 29 g

Carbs 56 g

Protein 11 g

8


Southwestern Potato Skins

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 8 small russet potatoes, scrubbed clean
  • 4 Tb canola oil
  • salt to taste
  • 2 Tb butter, melted
  • 1 14 oz can black beans, rinsed and drained
  • 4 roma tomatoes, diced
  • 2 ears corn, roasted and kernels cut off cob
  • 4 avocados, diced
  • 2 green onions, diced
  • 1/4 cup ranch dressing

Instructions

  1. Brush the potatoes with the canola oil. Sprinkle them generously salt.
  2. Place them on a baking sheet and bake for 35 to 45 minutes, until the potatoes are tender and starting to crisp.
  3. Carefully remove them from the baking sheet and cool slightly until they are easy enough to handle. Slice them in half lengthwise and scoop out the potato pulp, leaving a potato basket for fillings.
  4. Brush the potatoes with the melted butter and bake at 425F this time, for 3-4 minutes. Remove from the oven, flip them over, brush the other side and bake for another 3-4 minutes.
  5. Divide the rinsed and drained black beans, roasted corn kernels cut off the cob, diced roma tomatoes, dice avocados and sliced green onions among the potato skins.
  6. Drizzle evenly with ranch dressing and serve.

 

The Pioneer Woman Cooks: A Year of Holidays – Cookbook Review and Giveaway

The Pioneer Woman Cooks: A Year of Holidays - Cookbook Review and Giveaway | Famished Fish, Finicky Shark

Cookbooks: I love them! (Remember me, age 5 and reading cookbooks?) Cookbook reviewing—even better!

I love the ones laden with food photos and quirkiness. I love the ones that are so vibrant you can literally taste the food off the pages!

I love The Pioneer Woman Cooks: A Year of Holidays. If you have anything holding you back from following a good recipe, like the lack of being able to follow a recipe, then The Pioneer Woman is for you! I mean, she turned her blogs into cookbooks. And she leaves out NOTHING from her recipes. You need step-by-step instructions, then she’s your gal!

Southern comfort with homemade goodness in easy full color instructions will have you turning each page for more.

From delicious brunch time favorites… (Recipe found here!)

Like savory bagels soaked in a flavorful egg and milk mixture overnight, then smothered with cheeses and chives, that make simple bagels and cream cheese seem like Kindergarten food.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

 

To colorful party friendly appetizers… (Recipe found here!)

Like crispy oven baked potatoes topped with colorful Southwestern flair.

Pioneer Woman-Southwestern Potato Skins | Famished Fish, Finicky Shark

 

To savory family favorite side dishes… (Recipe found here!)

Like slowly cooked pink beans packed with sweet onions and peppers and salty bacon.

Pioneer Woman-Baked Beans | Famished Fish, Finicky Shark

 

The Pioneer Woman cooks it all.

Enter our Giveaway below to get a chance to cook your own from The Pioneer Woman, and visit my fellow bloggers recipes for more from The Pioneer Woman!

a Rafflecopter giveaway

Whole Wheat Buñuelos with Candied Piloncillo Glaze and Sundaes

Whole Wheat Bunuelos with Candied Piloncillo Glaze | Famished Fish, Finicky Shark

Alright, so you know when you are out chowing down on a delicious meal at your favorite Mexican restaurant and you just want one more bite of that taco and you are just stuffed? What about when the waitress brings the check and asks if you’ve saved room for dessert, and you want to say yes, but fear they may have to roll you out of the restaurant if you give in?

Whole Wheat Bunuelos with Candied Piloncillo Glaze | Famished Fish, Finicky Shark

So I was about at that point last Friday afternoon, after enjoying a big enchilada style burrito, but longed for a sweet piece of flan or crispy deep fried ice cream.

Whole Wheat Bunuelos with Candied Piloncillo Glaze | Famished Fish, Finicky Shark

So what did I go and do? I made a version of my own at home. Satisfying my long lasting craving for bunuelos and deep fried ice cream rolled into one whole wheat and frozen yogurt treat.

Whole Wheat Bunuelos with Candied Piloncillo Glaze | Famished Fish, Finicky Shark

The technique is simple really.

Ingredients:
12 medium whole wheat tortillas
Canola oil for frying
2/3 cup ground cinnamon
1 1/3 cup granulated sugar
1 piece Piloncillo cone or 1 cup dark brown sugar packed
1 cup water
1/2 stick cinnamon

You just fry 12 whole wheat tortillas,

Read More »

Game Day Appetizers

Game Day Appetizers | Famished Fish, Finicky Shark

This Super Bowl Sunday, I’ll have to be honest, I have absolutely nothing planned except a bit of shopping and then going over homeschool studies with my 9 year old, while yes, watching the big game. I haven’t thought much about any snacks. Just dinner. I do plan to make some juicy grilled steaks tonight.

But perhaps you want to fill the coffee table buffet with plenty of grub, so here are some ideas for today.

Game Day Appetizers | Famished Fish, Finicky Shark

And did you hear we are due for another 6 weeks of Winter? Phil saw his shadow today. Good ol’ Groundhog Day.

So here are today Superbowl Sunday suggestions:

I have a few good for you appetizers…

Baba Ganoush (Classic Eggplant Dip)

Baked Taro Chips

Puffed Spinach Poppers with Cheese

Lowfat Caramel Cheesecake Dip for Apples, Fruit and Crackers

And a few that are extremely full of flavor…

Buffalo Hot Wing Popcorn

Hot Cheesy Spinach Dip with Bacon

Game Day Buffalo Fried Chicken Livers

Turkey Bruschetta Sliders

Whole Wheat Deep Fried Artichokes with Tarragon Dipping Sauce

Inside Out Jalapeno Poppers

Have an eventful Superbowl Sunday!

And don’t forget to comment below what your favorite Superbowl commercial was!

3 Minute PB&B Choc-Oat Cookies – Peanut Butter Banana Chocolate Chip Oatmeal Cookies

20140120-221159.jpg

Tonight was all about getting yummy food in my belly! You know those days where you can’t stop thinking about the same food until you finally get to make it? That was me today. I made a super zesty Shrimp and White Bean Salad with Creamy Lemon Dill Dressing for dinner. That was fantastic! I’ll share that recipe soon 😉

But for dessert…I had to stay with the healthy theme of dinner, and I had already promised my boys cookies. But I didn’t have much time. And I wanted a sweet contrast to my tangy dinner, without all the guilt of sugar. I had a ripe banana lying on the counter and could only think how awesome it would be to find a microwave banana cookie recipe.

Yep, I’m one of those moms that gives her kids cookies right before bed…yea, they are a bit spoiled. I’ve even been known to sneak into their rooms after I’ve put them to bed, with a piece of freshly baked brownies and given them a bite. Oh I know the Tooth Fairy is frowning on me right now!

So I found a recipe on Pinterest for some quick Oatmeal Cookies made with just 2 ingredients-Banana and Oatmeal! So I added Peanut Butter and Chocolate Chips. I mean, we have to go all out right!?! And I only added 30 seconds to my prep time 😉

3 Minute PB&B Choc-Oat Cookies

Ingredients:
1 ripe banana
1 cup quick oats
1/2 cup semi-sweet chocolate chips
2 Tb natural creamy peanut butter

In a large bowl mash the banana and then mix in all the ingredients really well to make a “dough”.

PB&B Choc-Oat Cookies

Using a cookie scoop or large spoon, portion the dough onto parchment paper or a heat proof pastry mat sprayed lightly with cooking spray.

Press the cookie mounds down lightly with your fingers.

PB&B Choc-Oat Cookies

Place the “tray” of cookies in the microwave (I put mine on the wire rack) and heat on high heat for 1-2 minutes. Check after 1 minute. Mine took 2 minutes.

PB&B Choc-Oat Cookies

Remove from the microwave carefully and cool slightly before transferring to a platter to serve.

PB&B Choc-Oat Cookies

Makes 10 Peanut Butter Banana Chocolate Chip Oatmeal Cookies.

PB&B Choc-Oat Cookies

Yep, those are good.

PB&B Choc-Oat Cookies

Nope, I don’t feel guilty. Don’t forget the milk!

*For peanut allergies, omit the peanut butter. For a vegan option, substitute raisins for the chocolate chips and add a pinch of cinnamon.

3 Minute PB&B Choc-Oat Cookies - Peanut Butter Banana Chocolate Chip Oatmeal Cookies

Prep Time: 1 minute

Cook Time: 2 minutes

Total Time: 3 minutes

Number of servings: 10

Per Serving 146 calories

Fat 5 g

Carbs 21 g

Protein 4 g

10


3 Minute PB&B Choc-Oat Cookies - Peanut Butter Banana Chocolate Chip Oatmeal Cookies

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 ripe banana
  • 1 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 2 Tb natural creamy peanut butter

Instructions

  1. In a large bowl mash the banana and then mix in all the ingredients really well to make a “dough”.
  2. Using a cookie scoop or large spoon, portion the dough onto parchment paper or a heat proof pastry mat sprayed lightly with cooking spray.
  3. Press the cookie mounds down lightly with your fingers.
  4. Place the “tray” of cookies in the microwave and heat on high heat for 1-2 minutes. Check after 1 minute.
  5. Remove from the microwave carefully and cool slightly before transferring to a platter to serve.

Notes

*For peanut allergies, omit the peanut butter. For a vegan option, substitute raisins for the chocolate chips and add a pinch of cinnamon.

Do you have a quick dessert recipe you’d like to share? Please comment!

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The Famous Blueberry-Blueberry Compote

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 “I’ve got a blueberry for a daughter!” exclaims the sad daddy as those over zealous Oompa Loompas roll his daughter, poor little Violet Beauregarde away to the Juicing Room. We all remember that scene from Willy Wonka and the Chocolate Factory. I know I would love to be in that juicing room. Can you imagine all that sweet blueberry juice! Well, supposing it was a really big blueberry and not a little girl, right?

Blueberries are defined as one of nature’s super foods. And blueberries added to my breakfast, ice cream, yogurt and anything I can dream of-yes! This Blueberry Compote is one thing you will always want to keep on hand. I absolutely loved it on my oatmeal the other day. And my multi grain pancakes. I just added some heart healthy almonds and my breakfast was a super healthful treat.

Okay so you say you want to make some of this goodness too? Invade the grocery store or your freezer and grab some frozen blueberries, some fresh lemon juice and sweet sugar and get to your stove top stat.

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Blueberry Compote

Ingredients:
2 cups frozen blueberries
3 Tb water
2 tsp lemon juice
1/4 cup sugar
plus…
2 Tb water
1 tsp corn starch
1/2 tsp almond extract
Begin by combining 1 cup of the blueberries, 3 Tb water, the lemon juice and the sugar in sauce pan on the stove top over medium low heat. Cook and stir occasionally for 8 minutes.

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Add the other 1 cup of blueberries and cook and stir for 8 minutes more.

Mix the remaining 2 Tb water and corn starch in a small dish and add to the blueberry mixture. Cook 2 minutes more until slightly thickened, then stir in the almond extract.

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Serve warm over the treat of your choice. We served this with Whole Wheat Funnel Cakes the first day! I’ve got a delish photo on my Instagram page of that goodness!

This compote made us about 1 1/2 cups, once cooked down. So about 6, 1/4 cup servings.

Recipe derived from Ellie Krieger via Foodnetwork.com

Blueberry Compote

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Number of servings: 6

Per Serving 62 calories

Fat 0 g

Carbs 16 g

Protein 0 g

6


Blueberry Compote

2 cups frozen blueberries 3 Tb water 2 tsp lemon juice 1/4 cup sugar 2 Tb water 1 tsp corn starch 1/2 tsp almond extract

Ingredients

  • 2 cups frozen blueberries
  • 3 Tb water
  • 2 tsp lemon juice
  • 1/4 cup sugar
  • 2 Tb water
  • 1 tsp corn starch
  • 1/2 tsp almond extract

Instructions

  1. Combine 1 cup of the blueberries, 3 Tb water, the lemon juice and the sugar in a sauce pan on the stove top over medium low heat.
  2. Cook and stir occasionally for 8 minutes.
  3. Add the other 1 cup of blueberries and cook and stir for 8 minutes more.
  4. Mix the remaining 2 Tb water and corn starch in a small dish and add to the blueberry mixture. Cook 2 minutes more until slightly thickened, then stir in the almond extract.
  5. Serve warm over the treat of your choice.

Notes

Weight Watchers PointsPlus®: 2*Nutritional value may vary depending upon which ingredients are used.*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Okay you’ve gotta tell me what you are gonna put these on! Leave a comment!

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