Steak Roll-Ups, A Template

Steak Roll Ups | Cravings & Crumbs

I know everybody likes to laud casseroles and stir fries as the perfect way to use up kitchen scraps, but I’d like to add steak roll-ups to that list as well.  With some leftover ingredients and a little bit of creativity you can have a dish worthy of guests and no one needs to know you threw it together with what you found in the bottom of your produce drawer. Read More

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Shaved Zucchini and Arugula Salad

Shaved Zucchini and Arugula Salad

I love zucchini year round, but right now, when they’re so abundant that people are practically giving them away, is the perfect time to try zucchini in a form you probably haven’t had before.  We’ve all had overcooked, mushy zucchini.  Many of us have also probably fallen for the trend of spiralized zucchini noodles.  I’ll come right out and say it – I don’t like them!  Raw they’re too crunchy and spongy, cooked they’re too mushy…it seems like there’s just never a good in-between.  Well, here it is!  This shaved zucchini and arugula salad is the perfect balance for a light and refreshing summer side dish. Read More

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Upgraded Chili Beans

Chili Beans | Cravings & Crumbs

Last weekend, probably like many of you, I was invited to a labor day potluck.  On the menu  was carne adovada from the most recent issue of Milk Street Magazine with my favorite sonoran style tortillas from Mi Abuelita Bonita.  Keeping with the Tex-Mex theme, I was told I could bring a “pinto bean side dish”.  My first thought was what is a pinto bean side dish besides plain pinto beans?  Keep in mind I’ve spent the past 6 years being indoctrinated into a Mexican family.  For special occasions they may make frijoles charros, a dish stewed with different cured meats and tomatoes, but I didn’t want more meats with the heavy meat main course.  Then my mind drifted to the canned chili beans my dad used to heat up as a quick addition to many Mexican meals he cooked when I was a kid.  They’re a nostalgic food for me and so I decided to recreate them – this time upgraded and from-scratch. Read More

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Fresh Masa Empanadas

Fresh Masa Empanadas | Cravings & Crumbs

These fresh masa empanadas have been hanging out on my list of recipes to post for far too long.  I made them on a rainy day back in March and they were so delicious that three of us devoured the entire batch before dinner time, yet  for various reasons they haven’t made it onto the blog until now.  Either I had just posted a Mexican recipe (if you can’t tell by now, I like Mexican food a lot), or the weather was too hot, or I had cooked something else that I was just so excited about that I couldn’t wait to post it.  But really, those excuses aren’t any good because there is no bad time to have freshly fried empanadas. Read More

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Spicy Shrimp and Guacamole Nacho Bites

Spicy Shrimp and Guacamole Nacho Bites

A couple weeks ago I finally got the opportunity to try a spicy shrimp taco that I had read about in Saveur over 2 years ago.  The article was about a taco eating trip down highway 99 in California with stops mostly in agricultural areas with larger mexican populations.  I was busy with school and too far away from the restaurants at the time, but I love Mexican food so the article sat in the back of my mind, added onto the running list of food anecdotes and meal ideas I keep in a dark corner somewhere in there.  When I found myself in Fresno recently I somehow unearthed the article from the depths of my subconscious and hopped on Yelp to make sure they were still open. Read More

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Buttermilk Granola

Buttermilk Granola | Cravings & Crumbs

Recently I’ve been thinking a lot about and been inspired by peaches and cream.  For the Fourth of July I made a fresh peach tart with a graham cracker crust and a light pastry cream.  Next week I’ll be making a peach cake with vanilla ice cream for a family gathering, and for everyday i’ve been eating lightly sweetened Greek yogurt with fresh peaches.  So good, especially since I’ve been waiting about 10 months for good peaches to come back.  

Buttermilk Granola | Cravings & Crumbs

To give my morning yogurt more substance and a little crunch I whipped up a batch of homemade granola last weekend.  I followed a recipe posted recently by Stella Parks on Serious Eats that intrigued me.  She uses buttermilk to soften the oats, then adds the sugar and allows it to dissolve.  It seems counterintuitive to wet your oats just to dehydrate them again in the oven, but trust me the results are worth it.  What you end up with is granola that is a lighter and crispier than you would normally get with an even coating of sweetness.  I prefer my granola with only nuts, but feel free to add any dried fruit as the granola cools after baking. Read More

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Chipotle Lime Corn on the Cob

Chipotle Lime Corn on the Cob

We all have those few food that we love to eat.  The foods that, no matter the day, time, or place, if it’s there we’ll eat it.  The foods that we fall silent while eating because we’re just enjoying the moment – no need for distraction by conversation.  Corn on the cob is one of those foods for me. Read More

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Black Bean Tostadas with Chipotle Crema

Black Bean Tostadas with Chipotle Crema

It’s Thursday which means you’ve made it over the hump and are sailing towards the weekend.  It also means you’re still two days away from leisurely cooking and cocktail hours – enter this ridiculously fast, cheap, vegetarian dinner to sustain you until you reach weekend indulgence.

Black Bean Tostadas with Chipotle Crema

These tostadas are simple, but still so satisfying.  They start with shallow fried corn tortillas (you can bake them if you prefer, they’ll just be a little bit drier), then you top them with refried black beans, a cilantro and lime slaw, cotija cheese, and a chipotle crema.  They are all at once crunchy, creamy, salty, refreshing, and satisfying.  Trust me – they seem basic, but you’re going to love them. Read More

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