Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Let me start off by saying this is certainly not one of my healthier recipes. Now that I got that out of the way, this grilled cheese is incredible. And while I do not condone this as healthy, you are getting some veggies along side all that cheese!

Green Goddess Grilled Cheese

Note: make sure you strategically place your cheese if you want to get that awesome pull apart cheese look when you cut this sandwich in half, otherwise you will be disappointed. Case in point check my video on Instagram.

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese

Green Goddess Grilled Cheese
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Green Goddess Grilled Cheese

Herbs, Avocado & Spinach gives this grilled cheese incredible flavor and texture.

Ingredients

For the Green Goddess Pesto

  • 1/2 cup basil
  • 1/2 cup parsley
  • 1/4 cup scallions
  • 2 tbsp pine nuts
  • 1 clove garlic
  • 1/2 lemon, juiced

For the grilled cheese

  • 1 tsp butter
  • 2 slices sourdough bread
  • 2 TBSP Green Goddess Pesto
  • 1-2 oz havarti cheese
  • 1 oz mozzarella cheese, shredded
  • 1/2 cup spinach
  • 1/4 avocado

Instructions

  1. In a food processor, add the pesto ingredients, basil, parsley, scallions, pine nuts, garlic, and lemon juice. Blend until all the ingredients are well combined. 

  2. In a large skillet, on medium heat, add the teaspoon of butter.

  3. Once the butter is melted, add the two slices of sourdough. Flip so both sides are toasted evenly. 

  4. Take the toasted bread off the skillet. Add the pesto, havarti cheese, mozzarella cheese, spinach and avocado to the bread. Top with the other piece of bread

  5. Add the sandwich back to the skillet. Cook on each side for about 5 minutes, or until the cheese is melted to your liking! 

Green Goddess Grilled Cheese

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Green Goddess Grilled Cheese

Scallion Pancakes-Two Ways

Scallion pancakes

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There is something about scallion pancakes that reminds me of my childhood. Growing up we ate a lot of Chinese food (especially on Christmas). One of my dishes to order was always scallion pancakes. They seem so deceivingly simple, but they are so addictive (might be all that grease 😉

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I grew up in a pretty small town but there were quite a few Chinese Restaurants. The best one hands down is called Mandarin Taste. We used to go there all the time, until my dad decided it was no longer the best. He is wrong and I still won’t forgive him. Now that I think  about it, one Christmas, he dragged us to the absolute worst Chinese restaurant I have ever been to just because he refused to go to the one we all loved. Like I said, I will never let him live that down.

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What I love about this version is that they are a healthier version. Yes, they use a little butter, but the pancakes are baked not fried. And what might be even better is how easy they are to make. Just 4 ingredients!

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Oh and this breakfast egg version? I got this idea from this amazing food truck/restaurant in Boston. It’s called the double awesome and it clearly fits the name. My version switches up pesto for avocado because, really what more can you ask for! Just believe on this one, you’ve got to try it!

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Scallion Pancakes
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Scallion Pancakes-Two Ways

An easy 4 ingredient scallion pancake recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

For the Scallion Pancakes

  • 1 tsp butter
  • 1/4 cup AP flour
  • 1/4 cup skim milk
  • 1 egg
  • 1/2 cup scallions

For the soy dipping sauce

  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey

For the breakfast version

  • 1/4 avocado
  • 1 egg
  • optional: cheese

Instructions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg. Use a whisk to mix until the batter is well combined. Add the scallions and mix the batter again.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt.

  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
  10. 10. While the pancake is cooking, make the dipping sauce. Add the soy sauce, rice vinegar, sesame oil, and honey.
  11. 11. Transfer the pancake to a plate.
  12. 12. If using the dipping sauce, cut the pancake into 4's.
  13. 13. If you are going the breakfast route, add the cheese and avocado to the pancake.
  14. 14. Fry an egg and place it on top of the scallion pancake
  15. 15. Enjoy either way! or Both!

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Fish Tacos with Jicama Radish Slaw

Fish Tacos with Jicama Radish Slaw

I am back! It’s been 3 long weeks of dealing with the unexpected demise of my computer, arguing with techs, and finally purchasing a new one. During this downtime, I have been busy making lots of plans and thinking about upgrades I want to make to my blog. I joined food blogger pro with the hope of enhancing a lot of the technical and design aspects of my blog to make it more enjoyable for you my readers!

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Three weeks ago, I was in the middle of exploring recipes with different types of radishes. I had actually already created all my radish recipes and the recipes for my next ingredients, right before my computer died, so I am picking up where I left off! All my photos are happy to finally make it off my camera and onto these pages!!

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I cannot waste an opportunity to celebrate taco Tuesday, so today I am sharing a new recipe for fish tacos with Jicama Radish Slaw!

Fish Tacos with jicama radish slaw

Fish Tacos with Jicama Radish Slaw
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Fish Tacos with Jicama Radish Slaw

Fresh fish tacos with light and tangy toppings

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6

Ingredients

For the pickled onions:

  • 1/2 red onion
  • 1/2 apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup water

For the tacos;

  • 1/2 cup jicama
  • 2-3 small radishes
  • 3 limes
  • 6-8 oz cod (fresh or defrosted)
  • 1 tbsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1 tsp minced ginger
  • Cooking Spray
  • 6 tortillas
  • 1/2 an avocado, sliced

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Quick pickle the onions. Thinly slice the red onions and place into a jar. Add the apple cider vinegar, sugar, salt, and water into the jar. Cover the jar, give its quick shake and place it in the fridge for at least an hour.
  3. Make the jicama radish slaw. Thinly slice the jicama into matchsticks, (as close as you can to matchsticks). Thinly slice the radishes using a mandolin. Add the jicama, radishes, and juice of two limes into a bowl, and place in the fridge for at least 30 minutes.
  4. Mix together the sesame oil, soy sauce, and ginger.
  5. Spray a small glass pyrex with Cooking Spray.
  6. Add the cod to the pyrex and pour over the soy mixture.
  7. Place in the oven for 10 minutes. After 10 minutes flip the fish over, and cook for another 10 minutes, until the fish flakes when you separate it with a fork.
  8. Lightly toast the corn tortillas (I did this in my toaster oven).
  9. To assemble, mash some avocado onto a tortilla. Add roughly 1 ounce of fish, a spoonful of the jicama radish slaw, and top with a few slices of pickled onions.

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Crunchy Greens Salad

Crunchy Greens Salad

Salads these days… they are certainly not all healthy. Cheese, bacon, creamy salad dressing aren’t always the best additions for healthy eating. Even I am certainly guilty on the cheese front! But this salad is the perfect mix when you want to feel good about what you are eating. This salad packs a powerful punch. Kale is an excellent source of vitamin A and vitamin C, there is protein from edamame, and healthy fats from avocado. This salad is the perfect to make when you have a CSA vegetable box with some extra you don’t know what to do with (like crunchy sprouts ;)) What’s even better there is no cooking and barely any prep required!

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Crunchy Greens Salad

  • Servings: 2
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Ingredients

– 2 cups of kale, washed and de-stemmed
– 1/2 lemon, juiced
– 1 TBSP olive oil
– 2 cups of arugula
– watermelon radish
– 1/2 cup of edamame
– 2 TBSP green onions
– 1/2 avocado
– 2 TBSP crunchy sprouts
– olive oil
– balsamic vinegar

Directions

  1. Wash all the veggies.
  2. Massage the kale, add the lemon juice and 1 TBSP of olive oil and kale to a small bowl and mix with your hands until the kale becomes more tender.
  3. Use a mandolin to thinly slice the watermelon radish, I used about 5 slices per salad.
  4. Chop the green onion.
  5. Slice the avocado.
  6. Add all the ingredients to a plate or bowl and top with olive oil and balsamic vinegar.
  7. Enjoy.

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!watermelon-radish-salad-1-of-1-4watermelon-radish-salad-1-of-1-8

Sheet Pan Taco Nachos

At this point you know, healthy eating is my jam, but once in a while, a girl just wants her nachos. And there is no better time than Superbowl Sunday, especially when the Patriots are in it!

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TB12 <3

When it comes to the Superbowl everyone has their traditions, what are yours? For my family, I am somewhat embarrassed to admit its Cohen’s mini hotdogs. Is it just my family, or do all Jewish families eat Cohen’s mini hotdogs for all holidays (we even eat them for Thanksgiving).

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So mini hotdogs are certainly on the menu, but on Sunday I will also be making these sheet pan nachos. Because what is there not to like about a sheet pan full of nachos with taco seasoning, avocado, and a fried egg…

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I can’t think of anything?

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Sheet Pan Taco Nachos

Nachos, because its the Superbowl, and nachos are just essential 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 6 oz bag of tortilla chips (I used half a bag each of Late July Blue Corn and Sweet Potato Chips)
  • 4-6 oz of Low-fat Shredded Mexican blend cheese
  • 1/2 cup of black beans
  • 2 tbsp taco seasoning
  • 1 tsp of olive oil
  • 1 onion , chopped
  • 1/2 avocado
  • 1 egg

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread the chips on sheet pan, followed by the cheese, black beans, and taco seasoning.
  3. Place the pan in the oven. Cook in the oven for 10-15 minutes.
  4. In a small sauce pan, add the olive oil and onions. Cook for 10 minutes or until browned.
  5. Take the pan out of the oven, spread the onions on top.
  6. Slice the avocado and place on top of the nachos.
  7. In a small sauce pan, cook one egg over easy.
  8. Place the egg on top and crack.

 

 

 

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If you are looking for other Superbowl recipes how about any of these?

Sweet Potato Black Bean Chili

Grilled Corn Guacamole

Mango Guacamole 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Grilled Corn Guacamole

Many of you have asked, when I am choosing avocado for ingredient of the week. Let’s be honest… Avocado is the ingredient of every week. Now that I think of it, I honestly can’t think of a week that I haven’t shared a recipe with an avocado. It’s hard to believe they have only been the hot trend for a couple years. I never want to stop eating these beauties.

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So how to do you make guacamole even better… you add, grilled corn, grilled onions, and Cotija cheese. Now were talking. And with these ingredients its perfectly okay to eat guacamole for a meal.

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Grilled Corn Guacamole

  • Servings: 4 servings
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as if it was possible to make guacamole any better

Ingredients

  • 1 ear of corn
  • 1 large slice, red onion (1/4 inch thick)
  • 1 1/2 avocado
  • 1/4 cup of cilantro, chopped
  • juice of 1 & 1/2 limes
  • 1/4 cup of Cotija
  • salt, to taste

Directions

  1. Grill the corn and red onion on a grill plate for 4 minutes on each side.
  2. When the corn and onion cool off, cut the corn off the cob, and chop the onion into small pieces.
  3. Chop the cilantro.
  4. 4. In a small bowl, mash the avocado.
  5. Add the lime juice, cilantro, and red onion to the avocado.
  6. Add the corn, and cotija to the guacamole.
  7. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Healthier Mexican Elote 3 Ways

Mexican Elote is the bomb.com. Where has it been my whole life. I seriously just discovered it last year. But the whole issue with Elote is Mayonnaise. Mayonnaise is something I use sparingly if at all. There is just really no “good for you: ingredients to be found. But there is no reason you cannot sub mayonnaise for other delicious spreads. Today I am sharing versions with avocado, tahini, and garlic hummus.

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So this version is not only healthier, it honestly has a lot more flavor.

Healthier Mexican Elote Three Ways

  • Servings: 3 servings
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Hummus, Tahini, and Avocado are subbed for traditional mayonnaise

Ingredients

  • 3 ears of corn
  • 1/2 an avocado
  • juice of 1 lime
  • 3 TBSP of garlic hummus
  • 2 TBSP of tahini
  • 1/4 cup of cilantro
  • Paprika
  • 1/3 cup of Cotija

Directions

  1. Cut each ear of corn into three pieces.
  2. Take skewers and insert them into the center of the corn.
  3. 3. On a grill or grill plate, grill the pieces of corn for 5-8 minutes. 4. Add the avocado and lime juice into a blender. Pulse until creamy. 5. Chop cilantro and crumble the Cotija.
  4. To make the avocado elote. Spread the avocado mixture on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  5. To make the garlic hummus elote. Spread the garlic hummus on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  6. To make the tahini elote. Spread the tahini on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  7. Enjoy!

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Is it just me or does Cacique make you think of Aaron Sanchez from Chopped. And do you watch Chopped Marathons for days on end? I am not judging… guilty as charged.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Cheddar Corn Cakes

Cheddar Corn Cakes. I cannot stop eating these. They are very addicting. I think the cheddar, cilantro, scallion combination is perfect.

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Cheddar Corn Cakes

  • Servings: 8 cakes
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Baked Not Fried, it's the perfect way to use up lots of corn

Ingredients

  • 2 ears of corn
  • 1/4 cup of cilantro
  • 2 scallions
  • 2 oz of cheddar
  • 1/4 cup of breadcrumbs
  • – 2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchement paper.
  3. 3. On a grill or grill plate, grill the two ears of corn. 4. Chop the cilantro, scallions, and cheddar. 5. When the corn is grilled to your liking, and cooled, cut the corn off the cob.
  4. In a medium-sized bowl, add the corn, cilantro, scallions, cheddar, breadcrumbs, and 2 eggs.
  5. In a wooden bowl, mix the ingredients together.
  6. Form small balls with your hand and place them on the baking sheet.
  7. Cook for 10 minutes and then flip to the other side for 2 minutes.

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These cheddar corn cakes even make the perfect breakfast. Just mash some avocado and add a soft boiled egg (like 6 minutes) and you have the perfect weekend breakfast treat!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Fig, Avocado, Buratta, Nectarine Salad

I want to eat this salad all summer long (or for the 3 weeks that we have figs in DC). But for those three weeks every day.

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This salad is just filled with the best ingredients. First off, an avocado rose. I mean I am happy with that alone.

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But then fresh figs… now were talking.

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Can’t complain about nectarines… speaking of nectarines… one time my sister thought she was ordering 6 nectarines from Amazon Fresh, turns out she ordered 6 cases, that’s 48 nectarines for those of you counting. And she ate every single one, before they went bad. Let’s just say we don’t share the same culinary skills.

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And now burrata, i think we’ve got all the bases covered. (note: I did not eat all of this cheese! Just 1/4 or 1/5 of it! Please don’t eat all of that to yourself!)

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Fig, Avocado, Burrata, and Nectarine Salad

  • Servings: 1
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only the best

Ingredients

    – 1/2 a small avocado, formed into an avocado rose – 3-4 figs, sliced in half

  • 1/2 nectarine sliced
  • 1 oz of burrata
  • 1 cup of arugula
  • 1 TBSP balsamic vinegar
  • 2 tsp olive oil

Directions

  1. Slice the avocado in half and then make thin slices lengthwise. One you have sliced the entire half, slowly wrap the slices in a circle into a rose. (I will make a tutorial soon).
  2. Slice the figs and nectarine.
  3. Add all the ingredients to a plate.
  4. Mix together the balsamic vinegar and olive oil. Pour over salad.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Cherry & Grilled Corn Salad

How do you feel about herbs in your salad? Sometimes I am cool with it sometimes it a little too much. In today’s salad, I feel like I got a good proportion down… 2 cups lettuce 2 tbsp herbs.

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Sometimes, I create a dish and I am like this is delicious. But that’s about all I have to say. This one one of those times. Help! writers block.

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Now that I am more than 6 months in. I am trying to learn more techniques behind blogging and photography. Lately, I have been trying to understand lighting. I have mostly used natural light but I am trying to understand where to place extra light in order to enhance the photo without adding shadows. (I have always had this issue with a shadow on the bottom right corner that I can’t seem to eliminate). Anyone have good resources, let me know!

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Cherry & Grilled Corn Salad

  • Servings: 1 salad
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Celebrate the best of summer with this cherry & grilled corn salad

Ingredients

  • 1/2 cup grilled corn, cut off the cob
  • 8 cherries, halved, pits removed
  • 1/4 of an avocado, sliced
  • 2 cups of Arugula
  • 2 TBSP cilantro
  • 2 TBSP feta
  • 2 TBSP Honey Lime Vinaigrette

Directions

  1. Grill a piece of corn on the cobb outside or on a grill corn.
  2. Slice cherries in half remove the pit.
  3. Slice avocado
  4. In a medium bowl, mix together the arugula and cilantro.
  5. Cut the corn off the cob.
  6. Add the corn, cherries, avocado, and feta to the salad bowl.
  7. Add the dressing (see recipe below)

I shared the Honey Lime Vinaigrette recipe with my Blueberry, Feta, and Mint Salad with Salmon.

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who doesn’t love “things organized neatly”

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!