Apron Strings http://www.apronstringsblog.com Tue, 26 May 2015 18:51:25 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.5 Memorial Day Recipe Roundup http://www.apronstringsblog.com/memorial-day-recipe-roundup/ http://www.apronstringsblog.com/memorial-day-recipe-roundup/#respond Fri, 22 May 2015 21:58:34 +0000 http://www.apronstringsblog.com/?p=9054

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Fire up your grocery lists: A roundup of grill and picnic pleasers for your Memorial Day Weekend!as ever.

Grilled Mexican Corn (Elotes)

Grilled Mexican Corn (Elotes)

The kickoff of summer grilling season is upon us, and I couldn’t be more stoked (pun intended). We’re having a tamale-and-tequila party, which will feature the above-pictured grilled elotes on my brand-new Char Broil grill, as well a shrimp ceviche, the titular tamales in a few varieties, and some other summer favorites.

Naturally I had to share a handful of our own best recipes that fit the Memorial Day bill. Plenty of shopping time left to prepare! Have at it! 

Marinated Flank Steak

Marinated Flank Steak – zest is the secret!

Marinated Flank Steak is perfect for fajitas, steak salads, or all on its own.

Grilled Ratatouille Salad

Grilled Ratatouille Salad – indoors or out!

Make this Grilled Ratatouille Salad either on a regular outdoor grill, or inside on your panini press!

Grilled Shrimp Guacamole Mini-Tostadas

Grilled Shrimp Guacamole Mini-Tostadas

Grilled Shrimp Tostada Bites are a guaranteed hit at any summer occasion.


Southwest Sweet Potato Salad

Southwest Sweet Potato Salad

My favorite potato salad has a sweet Southwest twist.


Grilled Baked Potato Rounds

Bring a bag of chips to the party? Why do that when you can make these delectably easy little Grilled Potato Rounds?

Caribbean Kebabs – Vacation on a Stick


And what says cookout more emphatically than meat on a stick? Donna’s husband Jim, a virtuoso grillmaster, declared these Caribbean Kebabs the best kebabs he’s ever eaten.

Have a wonderful weekend everyone!

– posted by Anne

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Dairy-Free Avocado Chocolate Pudding with Coconut Milk Whipped Cream http://www.apronstringsblog.com/dairy-free-veagn-avocado-chocolate-pudding-with-coconut-milk-whipped-cream/ http://www.apronstringsblog.com/dairy-free-veagn-avocado-chocolate-pudding-with-coconut-milk-whipped-cream/#respond Thu, 21 May 2015 14:40:18 +0000 http://www.apronstringsblog.com/?p=8878

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Avocado Chocolate Pudding

Heart-healthy foods have become a MUST here at the Kelly casa. (The Hubs – also my food photographer –  recently had open heart bypass surgery!)

In a quest to add more heart healthy ingredients to our diet, I have become obsessed with avocados. Yes, they have fat in them, but the fat is heart-healthy monounsaturated fatty acid. The fat in them is oleic acid, which has been proven to reduce inflammation in the body, which is good for lowering risk of both heart attack and many types of cancer. And we haven’t even begun to talk about all the other health benefits. Avocados are one of the best things you can eat, and bonus: they are tasty and creamy and so versatile.

Since avocados are now in season, I will be buying and cooking and eating them like crazy. I plan to visit the California avocado site often!

I have always loved cooking with this fruit – for breakfast I love an egg in an avocado, I love to make avocado chopped salad many ways, and I have even made avocado custards.

This chocolate pudding recipe is so yummy that I would make it even if it weren’t a healthy end to a meal. It is light, yet rich, and amazingly vegan and dairy free. Even the whipped coconut cream!

Happy Avocado Season, everyone!

Dairy Free Chocolate Pudding
Skip the guilt with this healthy spin on chocolate pudding.
Recipe type: Dessert
  • 1 can regular (not light) coconut milk
  • 4 ripe avocados
  • ¼ cup cocoa powder
  • ⅓ cup honey or maple syrup
  • 2 ounces dark chocolate, melted
  • ⅛ teaspoon salt
  • A pinch of cinnamon
  • Water as needed
  1. Blend all ingredients in a food processor until smooth. Add water as needed to make pudding texture. Chill for at least two hours. Serves 6 to 8.


1 can (14 ounces) regular coconut milk (NOT light)
3 tablespoons powdered sugar
1 teaspoon vanilla
Pinch of salt

Chill the can of coconut milk for several hours, or overnight.

Open can and with a spoon carefully remove the top layer of solidified coconut cream (it will be about half of the can).

Whip at high speed with all remaining ingredients until the consistency of whipped cream, about 3 minutes.

Can be stored in refrigerator for about 8 hours.


Other bloggers do heart healthy avocado desserts and treats:

Chocolate Avocado Shake, Apron Strings (Yes, us! One of Anne’s earliest recipes, from way back when, before we even knew to put a picture with every post!)
Flourless Black Bean Avocado Brownies
, Ambitious Kitchen
Blueberry Avocado Muffins, Gimme Some Oven
Chocolate Cupcakes with Avocado Icing, Love and Lemons
Avocado Super Food Smoothie, Blender Girl
Chocolate Avocado Bread Pudding, Cookin’ Canuck

– posted by Donna

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Perfect Asian Tangy Sticky Chicken http://www.apronstringsblog.com/easy-asian-tangy-sticky-chicken/ http://www.apronstringsblog.com/easy-asian-tangy-sticky-chicken/#respond Mon, 18 May 2015 17:29:33 +0000 http://www.apronstringsblog.com/?p=8793

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Asian Sticky Chicken

Finger Lickin’ Good is a phrase that means a whole lot of deliciousness awaits you. Yes, this chicken is messy. Yes, you will rudely lick your fingers when eating it. Yes, it’s worth all that.

I am a huge fan of chicken thighs. I always go for the dark meat on the platter, because it just is more moist and more flavorful than white meat. And chicken thighs cost about 50 cents each when you can find them on special. So I love, love, LOVE to buy them and stash them in my freezer. They are just so versatile, too.

We have made them with a Honey Balsamic One Pot Chicken and Veggies, a Peach Soy Maple Glaze, and of course my old standby Maple Molasses and Mustard Glazed Chicken. Chicken thighs are a blank canvas to paint with flavors!

You could try these on the grill and just brush with the glaze toward the end of cooking time, if you like, now that grilling season is here.

Either way – oven or grill – I say ditch the napkins and lick your fingers to get all of this glaze; the flavors are astonishingly good! 

Asian Sticky Chicken

Asian Tangy Sticky Chicken
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Sweet and Tangy and Sticky - finger lickin' good!
Recipe type: Entree
Cuisine: Asian
Serves: 6 servings
  • ¼ cup low sodium soy sauce'
  • 3 tablespoons orange juice concentrate
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Sriracha sauce
  • 6 chicken thighs (bone in, skin on)
  • 1 teaspoon corn starch
  • Cooking oil spray
  1. Whisk together the soy sauce, orange juice concentrate, vinegar, hoisin sauce, Sriracha sauce, and place in a large zip top bag.Add chicken to bag and let sit on counter top for an hour, turning occasionally. (Or, marinate in refrigerator for up to 4 hours)
  2. Preheat oven to 450 degrees.
  3. Remove chicken from bag and drain marinade into a small sauce pan.
  4. Place chicken on a wire rack sprayed with cooking spray. Bake at top of oven to 15 minutes.
  5. While chicken is baking, bring marinade to a simmer and cook for 3 minutes, stirring frequently.
  6. Remove chicken and brush generously with thickened marinade. Return to oven and bake another 15 to 20 minutes, or until chicken is cooked through.

Other sticky chicken recipes:

Asian BBQ Baked Wings, Half Baked Harvest
Daddy Wu’s Sticky Chicken, Taste and Tell
Sticky Mango Chicken, How to Eat Real Food

– posted by Donna

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Breakfast Berry Smoothie Bowl http://www.apronstringsblog.com/breakfast-berry-smoothie-bowl/ http://www.apronstringsblog.com/breakfast-berry-smoothie-bowl/#respond Thu, 14 May 2015 14:40:58 +0000 http://www.apronstringsblog.com/?p=8982

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 This berry smoothie bowl (with or without acai) is amazing for breakfast or any time of day.

Breakfast Berry Smoothie Bowl

Breakfast Berry Smoothie Bowl

Have you tried an acai bowl yet? It’s something of a cross between a smoothie and a fruit salad and a parfait, powered by the superfood acai berry in puree form, and growing in popularity all over the place. I recently became obsessed with them at a Portland juice bar called Kure. Pricey treat habit, though, so I naturally endeavored to start making them at home instead.

The recipe here is just a template, of course! If you don’t have acai, just substitute another 1/4 cup berries, and experiment with whatever else you like. For the crunchy granola topping, you can obviously make your own, or any store-bought kind you like. Lots of great gluten-free options out there these days; I especially like Steve’s Paleo Krunch. Enjoy for breakfast, or a hearty snack, or even dessert. 


Breakfast Berry Smoothie Bowl
Prep time
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A cross between a smoothie and a fruit salad and a parfait. Superfood optional but advised!
Recipe type: Breakfast
Serves: 2-3 servings
  • 5 ice cubes
  • 1 cup almond milk
  • ½ teaspoon cinnamon
  • ¼ cup frozen raspberries
  • 3 ounces acai puree (or ⅓ cup more berries)
  • ¼ cup almond butter
  • 1 banana, divided
  • 5-6 large strawberries, trimmed and quartered
  • ¼ cup coconut flakes
  • ¼ cup granola of your choice (I like Steves Paleo Krunch)
  1. Place ice cubes, almond milk, cinnamon, acai or other berries, almond butter, and half the banana in a blender. Blend until smooth, adding more almond milk if you find it too thick, and pour into bowls.
  2. Slice the remaining banana half and top with that, the strawberries, coconut flakes, and granola.


– posted by Anne

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Persian Harissa Glazed Koftka Kebabs with Turkish Walnut Sauce http://www.apronstringsblog.com/persian-harissa-glazed-koftka-kebabs-with-turkish-walnut-sauce/ http://www.apronstringsblog.com/persian-harissa-glazed-koftka-kebabs-with-turkish-walnut-sauce/#respond Thu, 14 May 2015 04:39:06 +0000 http://www.apronstringsblog.com/?p=8993

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Turkish Kebabs

I set out to make a dish that would celebrate in advance my upcoming trip to Istanbul and Kenya. What took me by surprise was that this dish has amazing textures and flavors and will have a regular rotation spot on our summer barbecuing menu.

The true surprise was the walnut sauce – with just a little Harissa paste swirled in right before serving. It was truly astounding. It has a rich and roasted flavor but an almost fluffy texture from the blending. So light and yet so rich!

The ground turkey makes these kebabs light and the warm spices make them so flavorful. And then the Harissa glaze puts them over the top.

This is really an easy dish to put together but is very complex tasting because of the spices and Harissa. A truly remarkable and memorable dish for any summer barbecue.

I will be traveling to Istanbul, Turkey in just a few days – and I couldn’t be more thrilled to be traveling with a foodie and food blogger I have followed and admired for years- Kalyn of Kalyn’s Kitchen. She is such a warm and generous person – who lives and cooks with passion and zest, so I can’t think of a better traveling companion. You know you are well matched when you both are so excited about the food you will be soon eating!

We will be staying in Istanbul for a few days and then traveling on to Nairobi, Kenya. For Kenya, I am mostly excited about the culture and the sites, and to see my daughter Kate, but for Istanbul, I have to say that I am thrilled about the culinary journey!

And since Turkey is known as the Kebab Motherland, I decided to cook some Turkish kebabs this week as a pre-celebration for our trip.

Persian Harissa Glazed Koftka Kebabs with Walnut Dipping Sauce
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Recipe type: Main Dish
Cuisine: Middle Eastern
Serves: 6
  • For the Kebabs:
  • 16 ounces ground turkey
  • ½ cup minced onion
  • 3 cloves garlic, minced
  • ¼ cup minced parsley
  • 2 tablespoons bread crumbs
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • ½ teaspoon each allspice, paprika, coriander, chili powder
  • 6 tablespoons Harissa paste
  • For the walnut sauce:
  • 1 cup walnuts, toasted
  • 2 tablespoons plain yoghurt
  • 3 to 4 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 tablespoon or so of Harissa paste for garnish
  1. Mix all ingredients except Harissa paste with hands. Form into oblong patties - about ½ cup each.
  2. Chill for at least one hour - up to 8 hours.
  3. Grill over medium high heat on skewers for easy turning. Brush with Harissa paste for the last few minutes, and cook for a minute or two on each side.
  4. Blend all sauce ingredients together and serve, with a little Harissa paste swirled in, as a dipping sauce for the kebabs.

Check out some other Middle Eastern Kebabs:

Chicken Kebabs, Tartine and Apron Strings
Mint Minced Meat Kebabs, eCurry

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Kitchen Confessions from an Imperfect Mom http://www.apronstringsblog.com/kitchen-confessions-mothers-day/ http://www.apronstringsblog.com/kitchen-confessions-mothers-day/#comments Sun, 10 May 2015 20:01:23 +0000 http://www.apronstringsblog.com/?p=8869

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Flower Cupcakes

My life has not turned out like I had planned. It has turned out much better than that. I have lived an undeserved amazing life. Full of richness. Full of loved ones. Full of passion and joy.

As I am writing today, Mother’s Day, I have many confessions to make. Not only have I not always been a perfect mom, sometimes I have not even been a good one. Sometimes I have yelled and criticized. Sometimes I missed ball games or parties. Sometimes I ==gasp== even gave my kids bad food. There have been drive-through moments in my life, when I just wanted to get little people fed and quiet, and I didn’t even care that the food I gave them was bad for them.

But in acknowledging these imperfections, I also embrace those many more frequent times when I tried. I really, really tried. I did my level best, most of the time, to nourish bodies and souls.

Sometimes my efforts met mixed reviews.

When my daughter Kate was a preschooler, I made some “healthy” soup and put it in front of her. She looked at it. She looked at me. “I’m not going to eat this, even if you spank me.”

Yet another time I fed a “healthy” meal to all and Kate explained “Mom, this tastes like garbage.”

As I look back, the most satisfying times I have spent in my kitchen have been those moments I shared. It is hugely time intensive to let your kids “help” you in the kitchen. But those moments are the best memories my kitchen holds.

There is just nothing like cooking to bind us together as a family. Making candy turkeys at Thanksgiving time. Making Grandma’s enchilada recipe. Feeling warm dough between our fingers making bread. Layering lasagna in an assembly line.

And my kids had many kitchen experiments of their own. Volcano cakes that exploded. Baking cakes without flour. And the time they poured popcorn kernels directly onto the burner just to see what happened.

The passion we have for each other as a family becomes so real in the kitchen. We eat passionate, rustic, flavorful food served as a side of life.

And that has made all the difference.

Happy Mother’s Day from an imperfect mom!

– posted by Donna

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Frozen Grapefruit Mimosa for Mother’s Day Brunch http://www.apronstringsblog.com/frozen-grapefruit-mimosa-for-mothers-day-brunch/ http://www.apronstringsblog.com/frozen-grapefruit-mimosa-for-mothers-day-brunch/#respond Thu, 07 May 2015 14:45:25 +0000 http://www.apronstringsblog.com/?p=8960

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Variation on the classic, perfect for a Mother’s Day brunch.

Frozen Grapefruit Mimosa

Frozen Grapefruit Mimosa for a Mother’s Day (or any) Brunch

I have a confession. The standard mimosa? Orange juice and champagne? Beloved by all Basic Girls? I’ve never really cared for it. Orange juice in any cocktail, really. (Okay, so it probably has something to do with too many cheap screwdrivers in college, if I’m being truly honest.) At brunches past, if I felt like something stronger than coffee, I usually went for a bloody mary instead.

UNTIL! Until I discovered one very simple change: using grapefruit juice instead of orange. What a contrast! No longer too sweet, just a touch of tart and sour while still retaining the brightness of citrus – this made all the difference. For this coming Sunday, I decided to use this new-to-me variation and experiment with making it frozen as well. I do love any excuse to use the amazing Ninja, though any high-speed blender will do the job. If you’re looking for something that nods to the classics but adds something fresh and new, this could be just the thing!   You could always use sparkling cider for a non-alcoholic version, too.

Grapefruit Mimosa Slush for Mother's Day Brunch
Prep time
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If you're looking for something that nods to the classics but adds something fresh and new, this grapefruit mimosa could be just the thing!
Recipe type: Beverage
Cuisine: Brunch
Serves: 6
  • 16 ounces grapefruit juice, half of it frozen into cubes overnight
  • 16 ounces Prosecco or other dry sparkling wine
  1. Place frozen grapefruit cubes in high speed blender with grapefruit juice and Prosecco. Blend until smooth.
  2. You could also try a splash of pineapple juice, or a little bit of ginger to really jazz it up! Or keep it exactly this simple.

Other mimosa variations:

Watermelon Mimosas from Laylita
Creamsicle Mimosas from How Sweet It Is
Minty Mango Mimosa from eCurry
Cranberry Mimosas from Recipe Girl
Blood Orange Mimosas from Spoon Fork Bacon

– posted by Anne

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Spinach Souffle Hash Brown Nests http://www.apronstringsblog.com/spinach-souffle-hash-brown-nests-2/ http://www.apronstringsblog.com/spinach-souffle-hash-brown-nests-2/#comments Wed, 06 May 2015 07:13:26 +0000 http://www.apronstringsblog.com/?p=8872

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Surprise mom with these easy spinach souffle bites for brunch on Mother’s Day.
Spinach Souffle Hash Brown Nests

Don’t you just love recipes that make it look like you have slaved for hours but in reality take only minutes to put together? These spinach souffle bites do exactly that. They are so, well Martha like – so pretty on a platter.

Brunch is my favorite meal – what’s better than spending a leisurely morning with friends or family and excellent food? I can’t think of a single thing.

That’s why I am a fan of Mother’s Day brunch. Gone are the days when my kids “surprise” me with breakfast in bed. Burnt toast. Rubbery eggs. A dandelion garnish. A mom’s pay day! But now that my kids are all grown, my mom’s day treat of choice is brunch.

These are the perfect brunch bite – creamy eggs and spinach in the middle with a crispy crunchy hash brown shell. This is two bites of heaven!

A whole dozen of these takes only a few minutes of prep time and will earn you huge oooh’s and aaah’s from mom.

1.0 from 1 reviews
Spinach Souffle Hash brown Nests
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Mother's Day is coming up - and these easy spinach souffle bites make you look like a chef!
Recipe type: Brunch
Serves: 12
  • For potato crust:
  • 2 cups grated Russet potato
  • 2 tablespoons olive oil
  • For the souffle:
  • 10 ounces box of frozen chopped spinach, thawed and squeezed dry
  • 3 eggs, separated
  • ¼ teaspoon cream of tartar
  • ¼ cup finely grated Parmesan cheese
  • ¼ teaspoon nutmeg
  1. Preheat oven to 450 degrees.
  2. Brush a 12-muffin tin with oil.
  3. Place the russet potato in a thin kitchen towel and squeeze liquid from the potatoes. Press the grated potato shreds into the muffin tins in a thin layer, forming a potato crust. Brush the tops of the potato crust with oil. Baker at top of oven for 12 to 15 minutes, until golden brown.
  4. Reduce oven heat to 350 degrees.
  5. Whip the egg whites and cream of tartar until stiff peaks. Mix together in a mixing bowl the spinach, egg yolks, cheese and nutmeg. Fold in the egg whites. Spoon the spinch mixture into the potato nests. Bake for 15 to 18 inutes, until set in centers.

other spinach brunch dishes:

Mushroom Spinach Strata, Whipped
Hashbrown, Spinach and Tomato Pie, Diethood
Strawberry Spinach Salad, Jeanette’s Healthy Living

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Zoodles Pad Thai Shrimp Zucchini Noodles http://www.apronstringsblog.com/zoodles-pad-thai-zucchini-noodles/ http://www.apronstringsblog.com/zoodles-pad-thai-zucchini-noodles/#respond Tue, 05 May 2015 00:07:42 +0000 http://www.apronstringsblog.com/?p=8952

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Zucchini Noodles are so versatile and pair perfectly with Thai flavors in this Pad Thai Style Zoodle dish.
Pad Thai Style Zucchini Noodles

My spiralizer is one of my favorite kitchen gadgets. And this recipe is “Exhibit A” in why every home cook should own one, IMHO.

Zucchini noodles are so versatile – they fit well with most any pasta dish from any cuisine – Asian, Italian, Chinese – the possibilities are endless!

I love Pad Thai. It is one of my regular cravings. But, let’s face it – it’s hard to make at home. Rice noodles are boring, and they are hard to get just right. When I have made them, they can turn from under done to gummy and mushy in just seconds. And, they are completely empty carbs.

Zoodles (zucchini noodles) are so great. They are much less fussy to cook with than rice noodles, they have very few carbs, tons of antioxidants and other nutrients and are yummy, too. I can’t wait for zucchini season this year! Did you know that an average sized zucchini has only 30 calories? Just FYI, the same amount of white flour pasta has about 200 calories and tons of carbs. Low carb blogger Kalyn uses zucchini noodles abundantly on her blog – and I love her Spicy Cherry Tomato, Sausage, Garlic and Herb Zoodles.

I would love to try Shrimp Scampi Zoodles, Chili Garlic Zoodles, Sesame Almond Butter Zoodles,  Asian Zoodle Salad Jars. Basically any dish that requires pasta can be made with zucchini noodles instead of white flour pasta.

Zoodles Pad Thai Style Shrimp Zucchini Noodles
Prep time
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Zucchini replaces boring rice noodles in this fabulous redo of Pad Thai.
Recipe type: Entree
Cuisine: Thai
Serves: 4 to 6
  • For the sauce:
  • 2 tablespoons tamarind paste
  • ¼ cup fish sauce
  • 1 tablespoon Sriracha sauce or chili paste
  • ¼ cup light brown sugar
  • 2 tablespoons lime juice
  • For the noodles:
  • 4 medium sized zucchinis
  • 2 medium carrots, peeled and sliced in ¼ inch slices
  • 2 tablespoons peanut oil
  • 1 pound uncooked shrimp, peeled and deveined
  • 2 ounces mung bean sprouts
  • 3 green onions, cut in 1 inch pieces
  • ½ cup diced roasted peanuts
  • ½ cup diced cilantro leaves
  1. Combine the sauce ingredients and set aside.
  2. Sprialize the zucchini into ¼ inch wide noodles, cutting every 5 to 6 inches.
  3. Heat a large skillet to medium high heat. Add oil and shrimp and saute shrimp for 2 or 3 minutes, until cooked through. Remove shrimp from skillet.
  4. Add carrots to skillet and cook for about 3 minutes, until fork tender. Add in zucchini noodles and saute for one more minute. Add in sauce and stir and cook for 3 to 5 minutes, until most of liquid has evaporated and sauce clings to noodles.
  5. Turn off heat. Toss in the shrimp, bean sprouts and green onions.
  6. Serve with a sprinkling of peanuts and cilantro. Serve with a few limes wedges on the side.


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Gringo Style Sloppy Joe Tacos http://www.apronstringsblog.com/sloppy-joe-taco-recipe/ http://www.apronstringsblog.com/sloppy-joe-taco-recipe/#respond Sat, 02 May 2015 22:23:23 +0000 http://www.apronstringsblog.com/?p=8945

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Sloppy Joe TacosCinco de Mayo is a Mexican/American holiday. The real Mexican Independence day is September 16, but we Americans also celebrate Cinco de Mayo. Mostly it is an excuse to eat guacamole and drink margaritas.

These sloppy joes style tacos are a perfect blend of American comfort food and an icon of Mexican food – the taco. I love the soft and comforting feel of these tacos. I must warm you – they are VERY sloppy. You might even want to eat them with a fork – that kind of sloppy. Since Cinco de Mayo is next Tuesday, and Tuesday is a weeknight, these tacos that take about 30 minutes total time are perfect – and kids and grown ups will all love them. Margaritas or not!


Sloppy Joe Tacos
Prep time
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Total time
Recipe type: Entree
Cuisine: Mexican
Serves: 12 tacos
  • 1 Tb olive oil
  • 1 small onion, diced
  • 3 jalapenos, diced
  • 1 pound lean ground beef
  • 1 can (15 ounces) diced tomatoes with green chiles
  • 1 Tb Worcestershire sauce
  • 1 Tb chile powder
  • 1 Tb galric powder
  • 1 Tb soy sauce
  • 1 Tb ground cumin
  • 1 Tb smoked paprika
  • 1 teaspoon mustard
  • 12 corn tortillas, heated
  • Suggested garnishes: queso fresco cheese; lettuce; tomatoes; radishes
  1. Cook jalapenos and onion in a large skillet over medium high heat in oil until softened, about 3 minutes, stirring constantly. Add in ground beef and cook until browned, breaking into small bits.
  2. Add remaining ingredients and reduce to a simmer. Cook until most of liquid has evaporated, about 20 minutes.
  3. Serve on corn tortillas and top with garnishes as desired. I used cilantro, diced radishes and queso fresco.

Other sloppy joe innovations:

 Enchilada Sloppy Joes, Taste and Tell
Vegan Sloppy Joes, Naturally Ella
Sloppy Joe Casserole, Buns in my Oven

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