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These Coconut Oil Fried Plantains (Maduros) are a sweet and starchy central american side dish. 

Coconut Oil Fried Plantains (Maduros) I've always wondered how to make these!

I have been obsessed with maduros ever since I visited Central America for the first time. There they serve fried plantains for breakfast along with fruit, eggs, a mixture of rice and beans, and a mug of fresh roasted coffee. I could probably eat that breakfast every day and be happy. (Which reminds me that I should make that breakfast again some time soon.)

Coconut Oil Fried Plantains (Maduros) I've always wondered how to make these!

Plantains are one of my favorite fruits because they’re a bit starchier than bananas, and can be amazingly sweet and caramelized when you get them fully ripe. I especially love frying them in some coconut oil because it adds just a touch of sweetness and some good fats. When they’re done right, they almost taste like bananas foster, yet you can totally serve them as a side dish! 

Coconut Oil Fried Plantains (Maduros) I've always wondered how to make these!

Maduros (which is spanish for “mature” or “ripe”) are called maduros because they’re made with sweet, ripe plantains (as opposed to “tostones” which are made with green plantains.) Plantains are a bit strange because, unlike bananas, you actually want them to be almost fully black before they’re ripe. Some stores will sell ripe plantains, but most of the time you’ll have to purchase them when they’re still green and ripen them at home. 

Coconut Oil Fried Plantains (Maduros) I've always wondered how to make these!

To ripen a plantain you have a few… Continue reading

Welcome Back to the Retro Re-pin Party!

This week has been a bit bittersweet for me. For those of you who don’t know, I’ve been a part-time nanny for the past several months for 3 of the most adorable little babies.  They were just barely 9 months old when I started watching them, and are now all around 16 months. I’ve watched them learn to pull themselves up on things, say their first words, and take their first steps. They’ve changed so much so fast and have really grown into their little personalities. Yesterday was my last day as their nanny. My initial contract with them ended this week, and we mutually agreed that I didn’t want to stay on full-time.  (Though I hope I still get to run into the babies from time to time!)  I’m in the process of starting my own business (which I hope to announce by mid-May!), so full time nannying was something I had to turn down so I have time to focus on my exciting new company. (Plus this way I get to remember them just before the terrible twos settle in. πŸ˜‰ So yeah, bittersweet. New things are super-exciting, but change and the end of an era is always a bit sad. What have been your highs and lows this week?

Here’s what I’ve been up to this week: 

Onigiri are pretty much the sandwiches of Japan. Ultra portable and filled with all sorts of different yummy things. These have the added powerhouse nutrition of chia seeds! So smart!! Why didn't I think of that?

These Chia Seed Onigiri (Japanese rice balls) are my submission for the Chia Seed Recipe Challenge. Feel free to go link up your chia seed recipes both here (as a pin) and there (as a blog post) and find some more great ways to incorporate chia seeds!

 

The Retro Re-pin Party is a quick, weekly link party where you can share some of your older (or “retro”) pinned blog posts and… Continue reading

These Chia Seed Onigiri are Japanese filled rice balls packed with the nutritional power of chia seeds! Link up your own chia seed recipes with The Chia Seed Challenge and find this week’s Meal Plan Monday below the recipe.

Onigiri are pretty much the sandwiches of Japan. Ultra portable and filled with all sorts of different yummy things. These have the added powerhouse nutrition of chia seeds! So smart!! Why didn't I think of that?
Today’s recipe is brought to you by The Chia Seed Challenge! If you were around for The Blood Orange Challenge last month, you’ll remember that I teamed up with my friend Jenna over at A Savory Feast to each create a recipe with blood oranges. We had so much fun, we decided to make a monthly recipe challenge! We also brought on a third host for the challenge, Haylea from Bowl of Happiness. Want to join in too? There’s a link up at the very bottom of this post where you can share your recipes too! For next month’s challenge (May 18) we will be tackling popsicles, so start planning your recipes now and come link up with us.

Onigiri are pretty much the sandwiches of Japan. Ultra portable and filled with all sorts of different yummy things. These have the added powerhouse nutrition of chia seeds! So smart!! Why didn't I think of that?

 So, when I heard that we would be using chia seeds this month I immediately knew I wanted to stay away from pudding and smoothies. These are GREAT uses for chia seeds, but I feel like it’s something everyone knows about by now. I’ve got to be different! Plus I know you’re all dying to find another way to use up the 10 lb bag of chia seeds you decided you just HAD to have. I stared at my chia seeds for a while and rolled some ideas around in my head until it hit me that they look a lot like my favorite black sesame seeds that I always add to sushi rice!

Onigiri are pretty much the sandwiches of Japan. Ultra portable and filled with all sorts of different yummy things. These have the added powerhouse nutrition of chia seeds! So smart!! Why didn't I think of that?

 

Since I live in the landlocked state of Colorado it’s not always easy (or cheap) to find sushi-grade fish, and you can only go so far with… Continue reading

Time to Retro Re-pin Party!

How did Tuesday get here again so fast? Spring is flying by, and I feel like a caged bird who has finally been set free after a long time indoors. Now that winter is over, I’m having a hard time staying inside and working on my computer. I’ve got a hammock in my backyard and a new garden to tend, so you bet I’m blogging this from outside. I predict a lot of grill and lemonade recipes will be popping up soon!  

Here’s what I’ve been up to this week:

Sweet Corn and Green Chile Tamale Pie - all the tamale flavor with half the work!

This Sweet Corn and Green Chile Tamale Pie is my favorite way to get all the tamale flavor without all the filling and steaming. You can dive right into the puddles of cheese!

 

The Retro Re-pin Party is a quick, weekly link party where you can share some of your older (or “retro”) pinned blog posts and give them some new exposure while growing your Pinterest reach through re-pins. 

Meet Your Hostesses!

(Please consider following each host on at least one social media.) 

 Sustaining the Powers | Pinterest | Instagram | Twitter | Facebook | Google + | Bloglovin’

Nifty Thrifty Family | Pinterest | Instagram | Twitter | Facebook | Google + | Bloglovin’ | YouTube |  

 Mommy Crusader | PinterestTwitter | Facebook | Google +

 Dandelion Pie | Pinterest | Twitter | FacebookBloglovin’

 The Gift of Gab| Pinterest | Instagram | Twitter | Facebook | Google + | Bloglovin’

 Forty by Forty Fitness | Pinterest | Instagram | Twitter | Facebook | Google + | Bloglovin’ |

   

My Feature This Week:

Empanadas-683x1024 - jonesn for taste

These Baked or Fried Empanadas from Jade at Jonesin’ For Taste

I have eaten many an… Continue reading

This Sweet Corn and Green Chile Tamale Pie (aka cazuela de tamal) has all the tamale flavor with half the work!

Sweet Corn and Green Chile Tamale Pie - all the tamale flavor with half the work!

This Texan loves herself some tamales. I have so many fond memories of making them with my friend’s abuelita, and my dad bringing them home around the holidays from his “tamale lady” at work. We’re serious about our tamale ladies too. You find the one you love (sometimes a neighbor, the wife of a coworker, a friend of a friend’s tamale lady, or occasionally someone sort of random in a grocery store parking lot), and then you pretty much order from her for life. My dad has had his tamale lady for at least 15 years.   

Sweet Corn and Green Chile Tamale Pie - all the tamale flavor with half the work!

Traditionally, we make tamales every year for Christmas at our house in Colorado. (I haven’t found a tamale lady here yet – hit me up if you have a lead!) I usually have a group of friends over, we make a few hundred, and then I stock the freezer for the rest of the year. We spent Christmas in Texas with my parents this year, so I don’t have a freezer stocked with tamales and I’ve been craving them like crazy.

Sweet Corn and Green Chile Tamale Pie - all the tamale flavor with half the work!

 

My favorite shortcut to tamale flavor is this tamale pie. It’s ready in less than 2 hours (even less time if you skip the dough resting, but that helps make the finished product nice and fluffy), you don’t have to individually fill and wrap all the corn husks, and you can make just 6 servings of your favorite filling instead of hundreds.

Sweet Corn and Green Chile Tamale Pie - all the tamale flavor with half the work!

This version of tamale pie is inspired by my favorite Muenster and green chile tamales, but you can really fill it with any sort of filling you’d like: cheese, beans, meat, roasted veggies, you name it! My mom… Continue reading

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I'm an Austin, Texas native living in Denver, Colorado who blogs about my favorite Tex-Mex and travel-inspired recipe creations, food photography, and tech resources for bloggers. I want to make it easier for you provide sustenance to your family and show hospitality to others. Click here to learn more about me.

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