Whole30 Day 9: How to Make Pineapple Salsa

As part of my job, I recently attended Triscuit’s #MakersOfMore event. During the event, I had the pleasure of seeing Martha Stewart personally introduce her new Triscuit flavor (coconut oil and sea salt) while also teaching the crowd what pairs best with this new cracker. And boy did we learn!

One of the best things I took away from the event (while, sadly, not being able to taste the actual cracker until I’m done with Whole30) is how to make a delicious pineapple salsa.

Here’s what I learned from Martha herself.

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Whole30 Day 4: 15-Minute One-Pot Chicken & Kale Recipe

Today was a great day! I discovered a great new recipe that I am dying to share with you all. Now, this isn’t your typical ah-mazing recipe… it’s meant to be easy, simple and no-thinking-allowed type of thing. In fact, I think anyone and everyone can make this one.

I’ve always loved one-pot recipes. So when I realized that I was planning to have chicken and kale for lunch today, an idea struck: why not make it the easiest recipe ever?

And so I did!
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Mexican Bean, Corn & Kale Salsa with Chorizo

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A few weeks ago, one of my very best friends moved in with a wonderful man–and I couldn’t be happier for them. In fact, when it came time for their housewarming, I wanted to make something really special to bring to the party.

Now, I’m Cuban but Jesse and  I (the friend in question) have an ongoing joke about me being Mexican thanks to a drunken comment made by him years ago. It’s too hard to explain, but suffice it to say that I knew making a Mexican-inspired dish was the way to go. And with it being a party, I wanted something that would be easy for people to munch on–and somehow came up with this Mexican Bean, Corn & Kale Salsa with ChorizoContinue reading

Roasted Heirloom Tomato & Cachucha Peppers Salsa

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I’ve always been one of those people who loves her birthday, and celebrating turning 28 years old this past Saturday with some of my best friends was absolutely wonderful. But of course, it wouldn’t be my birthday if I didn’t have a special little treat for everyone.

This year I made a variation on my Spicy Cuban Cheese Ball, some pomegranate margaritas and a roasted heirloom tomato and cachucha peppers salsa. Well, to be honest, I’ve actually been making this one since my Christmas party–and it’s been a huge hit! Typically, I serve it with whole wheat tortilla chips but I’ve also tried it with celery and baby carrots and that’s been great, too.  Continue reading

Spicy Cuban Cheese Ball

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For my annual Holiday party this year, I made a spicy cuban cheese ball inspired by Michelle Buffardi’s wonderful cookbook GREAT BALLS OF CHEESE. I’ve been dying to share it with you guys ever since, but the Holidays were busy and I just didn’t get the chance. But now I’m finally sharing–just in time for the Super Bowl!

It’s really hard to resist this one. My friend Justin of JustCookNYC first introduced me to the beauty of cheese balls, and they’ve officially become my favorite party food. In fact, I couldn’t wait to try making my own version for my party in December and you can bet that I’ll be making this again at a Super Bowl Party in a few weeks. I highly recommend you take my advice and try this one, too.  Continue reading

Baked Plantains with Avocado Crema at American Potluck Trip

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A couple of weeks ago, I received a very special invitation. Shauna James Ahern, of Gluten-Free Girl and the Chef, was going to be in New York City and hosting a potluck! It was all part of a few weeks trip that she was making with The Chef across America to taste regional dishes as research for their next book.

To prepare for the American Potluck Trip event, I had to figure out what to make. Oh man, what to make?! It was actually a stressful decision because, well, I’d be surrounded by people I admired. How do you make something for people you look up to?

In the end, I settled on making something that would touch on my roots–a dish with plantains. Since I needed to make something regional, I went with a Puerto Rican-inspired recipe by making them crunchy like tostones. But of course I had to make them healthier, which is how I came up with the baked plantains with avocado crema. Continue reading

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