Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich. This is a low carb, whole food meal with […]
Make these vegetarian mushroom parmesan cheese filled tamales wrapped in Swiss chard leaves without corn husks for a special occasion or weekend meal with friends. Corn husks are readily available in every Baja market and they are traditionally used to make Mexican tamales. They […]
Crab, eggs, Swiss cheese, bell pepper and Cajun seasoning baked in a golden pie crust. This is a deliciously rich Cajun crab quiche for special occasions. I made it for my son’s birthday brunch and served it with nitrate free chicken sausages, watermelon slices, baby greens in a red wine vinaigrette and mimosas.
I love Fresh Pacific crab but it isn’t always available in Baja so if you find it, grab it. I used canned crab meat for this brunch worthy Cajun crab quiche and it was still delicious. Substitute cooked shrimp or any firm fish for the crab meat to put a Baja spin on this seafood quiche. There are lots of recipes for Cajun seasoning and you may need to make it yourself. The seasoning usually contain paprika, salt, garlic, onion, thyme, black pepper and cayenne. I haven’t found prepared pie crust in Baja but since I’m spoiled at the moment in Nevada, I bought the crust. I love this post on pie crust comparisons. Serve the quiche with salad and fruit for a complete brunch or dinner meal.
Cajun Crab Quiche
Cajun spiced crab quiche for a special brunch or a weekend dinner.
- 1 prepared pie crust, unbaked
- 6 ounces crab meat, fresh or canned
- 4 ounces grated Swiss cheese
- 1 red bell pepper, separated. 1/2 diced and the remaining sliced for garnish.
- 1 jalapeño minced
- 1/4 cup green onion sliced
- 1 tablespoon olive oil
- 2 teaspoons Cajun or Creole seasoning, like Tony Chachere's Original. (A combination of paprika, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne.)
- 6 eggs beaten
- 1/2 cup whipping cream
- Step 1 Preheat oven to 400 degrees. Sauté chopped peppers, green onion and jalapeño in olive oil until soft. Let cool.
- Step 2 Combine crab, cheese, chopped vegetables and seasoning. Place crab and cheese mixture into prepared pie crust. Beat eggs with whipping cream until frothy. Pour eggs and cream over crab mixture. Arrange pepper slices over pie.
- Step 3 Place pie on a baking sheet. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Don’t open the oven door and bake for an additional 35 minutes or until the quiche is lightly browned and set in the middle. Serve warm or at room temperature.
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Sweet watermelon, spicy serrano pepper, cool cucumber, fragrant cilantro and red onion make a summer watermelon salsa that is bursting with flavor. There are a zillion recipes for watermelon salsa on the internet so please try every variation. I wanted more crunch so I added […]
Spinach is a powerhouse of vitamins, anti-inflammatories and antioxidants. It is more readily available than kale in rural Baja and in my opinion it’s more versatile and just as nutritious. This salad isn’t your Mom’s bacon grease, sugar soaked wilted spinach. I’ve taken a tiny […]
#MeatlessMonday: Make it Mexican
Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer making my own without soy. I’m sensitive to soy so I try to avoid it. I’ve seen lentil and quinoa taco meat recipes which would also work well.
I used black beans but any legume would be fabulous in this burrito bowl. I prefer to cook my own beans besides you don’t find many canned beans in rural Mexico. Dried pinto and back beans are a great vegan protein source and they are readily available and so inexpensive. Many homes keep a pot of pinto beans stewing on the stove all week long for quick snacks or meals. I make vegetarian pinto beans in my crockpot almost every week. If you are a vegan and you eat out in Mexico you shouldn’t assume that the beans are animal free. I suspect lard is added to most frijoles so make your own and be certain. If I want refried frijoles, I use olive oil.
Sauté any vegetables for your burrito bowl. I had bell peppers, onions, avocado, jalapeño and fresh tomatoes. I occasionally make a large batch of brown or white rice to have ready for weeknight meals.
I’m not sure that this warrants a recipe card but here it is Google search engine. 🤔
Vegan Chorizo Black Bean Burrito Bowls
Build a weeknight complete vegan meal with vegan chorizo, black beans and vegetables. Make it Mexican with peppers and salsa.
- 2 cups black beans
- 2 cups white or brown rice cooked
- 2 cups vegan mushroom chorizo or soy chorizo
- 1 bell pepper, any color
- 1 onion
- 1 jalapeño seeded
- 1 tablespoon olive oil
- 1 tomato diced
- 1 avocado diced
- 1/2 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/2 cup prepared salsa
- Step 1 If making mushroom walnut chorizo, prepare it at least one day in advance.
- Step 2 Dice bell peppers and onions. Finely chop jalapeño. Sauté all peppers and onions until soft.
- Step 3 Place a 1/4-1/2 cup each of warmed black beans, rice and chorizo into large bowls. Top each bowl with 1/2 cup of cooked vegetables.
- Step 4 Sprinkle each bowl with cilantro, chopped tomatoes, avocado and green onions. Top each bowl with a tablespoon or more of salsa.
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Bake these healthy Mexican turkey taco boats in your outdoor BBQ grill. A delicious whole food, low carb alternative to traditional tacos, packed with extra vegetables and healthy fat from avocado and olives. They are gluten free and you can make them even lower in […]
Korean pork lettuce wraps meet the Baja with a salty, sweet, spicy explosion of flavor. You can make everything in advance and serve these as a main meal or in bite sized cocktail nibbles. Northern Baja, Baja Norte, cuisine has a strong Asian influence. Restaurants […]
Watermelon is so easy to love by itself but mix it with herbs like basil or lovage, spicy greens like arugula or endive and salty cheese then magic happens. I’ve made this salad many times with arugula but I think I love the basil even more. Make this watermelon basil feta salad as a side dish or as a main meal salad.
I grow basil, arugula, lovage, parsley, lavender, Swiss chard and arugula on my deck in pots, all winter long in Mexico. Some greens and fresh herbs are available at the organic markets. I buy seeds and plant the herbs that I frequently use. I have seen herb plants at the farmers markets in the spring.
Arugula is easy to grow and difficult to find so grow your own.
Let local farmers know that you need fresh arugula and basil. Join a CSA, community supported agriculture, in your community or get together with your farmers and create one.
Stay tuned to My Baja Newsletter Fall edition for an update on the Loreto, BCS, CSA.
Watermelon Basil Feta Salad
Simple 4 ingredient watermelon, basil and feta salad. Toss with balsamic glaze for a quick, protein packed salad. Travels well when chilled.
- Watermelon, 6-8 cups cubed
- Fresh basil, 1 cup sliced
- Feta or quéso fresco, 1 cup crumbled
- Drizzle of balsamic vinegar glaze, or reduced balsamic vinegar. May substitute orange marmalade thinned with apple cider or rice vinegar.
- Step 1 Cube watermelon and slice basil. Mix with feta and toss. Drizzle salad with glaze before serving. Keep chilled under ready to serve. Best eaten immediately.
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Carne asada tacos are a taqueria specialty in Mexico. Carne Asada translates to grilled meat. The traditional Mexican marinade includes fresh orange and lime juices, lots of garlic, cilantro, hot chilies and vinegar. I added cumin seed and oregano for a unique Baja twist. Flank […]