There are endless opportunities to serve Mexican potato salad, it’s perfect for a simple “Taco Tuesday” meal such as Tortilla Empanadas, which can all be prepped a day ahead!

Other times this can be served is when having Grilled Steak with Chimichurri Sauce, Chicken Enchiladas with Green Sauce, or even Shrimp Tacos.

Potato salad starts with the all-mighty spud. For this recipe, I chose Yukon gold potatoes. You can use any variety of potatoes, but I’m partial to the gold potatoes.

They are more tender and less starchy than other varieties. The skin on Yukon gold potatoes is so thin, give them a good scrub and you won’t have to peel them.

A great time-saving bonus of using gold potatoes. I boil whole potatoes in a 5 qt pot of water, then once they are done cooking and easily pierced with a knife about 15-20 minutes.

The potatoes are then drained and rinsed in cold water. Then either cut the potatoes warm or chill the potatoes and then cut them.

Often, I’ll boil the potatoes the day before I’m planning on serving them so the potatoes are firm and cold. And once the remaining ingredients are added the flavors really meld together once refrigerated.

The next component is Classic Potato Salad is mayo, use what you prefer.

I grew up on Hellman’s so I either use that or I make this mayonnaise recipe it only takes a minute to make and it tastes so fantastic!

A key component in potato salad you’ll often find is pickles or dill relish…

you can add some great pickled flavor to this potato salad by adding

• pickled jalapenos
• pickled onions
• pickled shredded carrots

any of those will give you that tasty tangy flavor perfect for this potato salad. If you’re not a fan of pickled vegetables, leave it out.

This Mexican potato salad can easily be adapted to Mexican street corn potato salad, budding charred corn like I did to give it a nice flavor and added texture.

Add more corn if you want to give more corn flavor, and add 1/2 cup crumbled cotija cheese for that delicious street corn flavor.

Do not miss on the browning of the corn, it gives it a really nice nutty flavor, steamed corn flavor just does not compare.

There are so many great options to give this potato salad recipe some fun flavor, you an add 1/2-1 teaspoon cumin if you love that flavor.

I’ve added chili powder and paprika. I used both regular paprika and smoked paprika. Diced chipotle peppers are a great smokey option to add if you like that smokey warm flavor.

Another great side dish along these same lines is my Mexican Street Corn Macaroni Salad.

Other items to enjoy on your Mexican inspired eating are:

• Restaurant Style Salsa Recipe
• Guacamole
• Salsa Verde

or how about something for after dinner

• Frozen Strawberry Margarita Pie
• Margarita Scones
• Horchata Cookies
• Mexican-Italian Wedding Cookies
• Mexican Hot Chocolate Cupcakes
• Avocado Cheesecake with Pistachio Crust

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Mexican Potato Salad

Course Main Dish

Cuisine American, Mexican

Keyword corn, jalapeno, mayo, potato, potato salad, side dish, Taco

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs yukon gold potatoes
• 1/2-3/4 cups mayo, store bough or homemade homemade recipe link in post
• 1/4 cup dice red onion regular or pickled onions for a tangy flavor
• 1 whole jalapeno, diced or pickled jalapenos diced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika (regular)
• 1/2 teaspoon smoked paprika
• 1 ear corn on the cob, browned/charred over on the grill or stove top flame, orin a skillet. or 1/2- 1 cup frozen corn
• 2 tablespoons fresh lime juice
• 1/4 cup diced cilantro about 15-20 stems
• salt and pepper to taste

Instructions

• Scrub potatoes, then place whole potatoes in a pot of water. Cover potatoes by 1 inch of water, bring to a boil.
• Cook the potatoes until a knife comes out easily usually taking 15-20 minutes. You want the potatoes to be tender because consuming cold "hard" potatoes isn't the desired texture.
• Drain the potatoes when the desired doneness is reached.
• Fill the pot of potatoes with cold water and let the potatoes sit in the cold water for 5 minutes. Add ice if you need to chill them faster.
• Cut potatoes into 1 inch chunks, or place potatoes in the fridge if you want to wait until they are cold.
• In a medium bowl add diced potatoes, mayo, onion, jalapeno, chili powder, paprika, smoked paprika, cilantro, corn, lime juice, along with salt and pepper.
• Stir well to combine all the ingredients.
• Chill the potato salad, this will enhance the flavor of the potato salad.
• Keep potato salad chilled until ready to serve.
• If you want to reserve a tablespoon of some items to top the potato salad for after it's all mixed for a pretty presentation.

The post Easy Mexican Potato Salad with Corn and Lime first appeared on Created by Diane.

The key to the best tasting corn in this dip is to grill or roast the corn. It’ll give it a nice char, toasted and nutty flavor. Corn on the cob or frozen corn can be used. For corn on the cob, grill it or cook it in a cast iron skillet or roast it over the flame of a gas grill. Then cut the corn off the cob.

When using frozen corn heat a skillet (I prefer cast iron) and allow the corn to brown, stirring occasionally. Frozen corn is a great option to enjoy this dip year-round. The corn will get a delicious nutty flavor once it’s toasted and gets a bit of char on it!

This recipe boasts the great flavors of corn, cotija cheese, cilantro, jalapeno, along with other delicious seasonings.

Flavorful mix-ins options:

• diced Jalapenos fresh or pickles
• poblano peppers for less spice
• add a can of drained and rinsed black beans for some protein
• a diced Roma tomato is a great addition
• for additional smokey flavor add one or two diced chipotle peppers

I prefer using tortilla chips that are more authentic and made fresher than the overly salted style you find in the chip aisle. But choose your favorite tortilla chips.

This recipe is wonderful as a dip to scoop up with crunchy tortilla chips.

It’s also great to pile on top of a tostada, a flat crisp tortilla you can begin by slathering it with refried beans, then carnitas, pollo asada, these fun tortilla empanadas, or carne asada, and WHAMO… a yummy option to serve anytime.

Enjoy this at snacktime, meal time, and it’s perfect for Cinco de Mayo or other holidays or events when you want to enjoy all the deliciousness of Mexican flavors!

In just a few easy steps… you’ll be diving chips into this dip!

I’m a huge dip fan… be sure to check these other

Mexican Style Dips:

• Guacamole
• Restaurant Salsa
• Salsa Verde
• Pico de Gallo
• Hot Green Chili Dip
• Corn and Black Bean Salsa

Mexican-Inspired Recipes to try:

• Simple Mexican Rice
• Taco Salad
• Taco Marinated Chicken
• Chili Verde
• Chicken Enchiladas in Green Sauce
• Grilled Steak with Chimichurri Sauce
• Chili Lime Chicken Chick Pea Tacos

You’ll find tips on cooking frozen corn in a skillet here.

And don’t miss my Mexican Corn “Elote” Macaroni Salad, a fantastic side dish.

Or maybe you’re looking for this Elote Mexican Corn on the Cob

This street corn dip recipe can be easily multiplied to make more servings or a party!

The corn can be grilled with he husk on or off, to easily remove the husk slice 1″ off the cut end of the corn (not the point or silk end) grab the pointed end of the husk, the husk and silk will easily slip off the corn on the cob. Char more if needed to get all the kernels toasted.

Did you spot my helper? he’s always nearby in the kitchen just anticipating me dropping some for him to taste test!

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Mexican Street Corn Dip

A tasty Mexican street corn dip with all the wonderful flavors that come together easily. Cotija cheese, cilantro, chili powder, onions, and garlic complete this dip to enjoy year-round. Can be made with corn on the cob or frozen corn.

Course Appetizer

Cuisine American, Mexican

Keyword cheese, chips, corn, dip, snack

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup corn (1 ear or 1 cup frozen)
• 1 cup sour cream
• 2 oz Cotija cheese, crumbled
• 1/4 cup chopped cilantro, 10 stems
• 1/2 teaspoon chili powder
• 1/4 teasapoon smoked paprika, or regular paprika
• 1 teaspoon minced garlic, like Gourmet Gardens
• 1 tablespoon fresh lime juice
• 1/2 cup diced red onion, or green onion heat onion in microwave or pan for 30 seconds if the onion is strong
• 1 jalapeno seeded and diced, or use poblano pepper
• salt and pepper to taste

Instructions

• Begin by gathering all the ingredients.
• Next, you'll cook the corn, on the grill, in a skillet, or over the flame of a gas stove. Toast the corn until the outer kernels are lightly charred. This will give the dip a delicious nutty flavor. Use fresh corn on the cob or frozen corn in a skillet.
• When getting ready to mix the items together, reserve a small portion of corn, cheese, and cilantro to garnish the dip with.
• In a medium bowl, mix the sour cream, cotija cheese, cilantro, chili powder, paprika, garlic, lime juice, onion, and jalapeno. Mix well until all combined.
• If using corn on the cob, cut the corn off the cob. Then stir the cooked corn into the dip mixture.
• Garnish with reserved toppings.
• Serve with tortilla chips, top tacos, or tostadas.
• Refrigerate or serve immediately.

The post Easy Mexican Street Corn Dip first appeared on Created by Diane.

This takes bread and butter to a whole new level.

jalapenos are the one thing I can grow… I have one jalapen o plant that grows tons of jalapenos I’ve had it for over 4 years now and it’s still producing. I’ve planted more jalapeno plants and hope they all are so lucky. I even

and WHAMO if you’re looking for an easy snack, perfect when you have stopper-buyers (you know impromptu guests) too!

grab some butter and let’s get whipping

with just a few fridge staples in no time you’ll be enjoying it.

It all starts with

• butter
• jalapeno
• garlic
• lime
• cilantro
• cotija cheese
• salt

I love it served with flour tortillas, corn tortillas are also an option. Brown the tortillas on a burner, comal, or pan, and cut the tortillas into triangles to warm them up and give them a bit of texture.

Then grab a spreader and get slathering!

Now onto the possibilities, don’t have tortillas, use bread, you can even cut it into triangles.

Add jalapeno butter to

• scrambled eggs
• steak
• alfredo sauce

This compound jalapeno butter is delicious with

• add it to rice
• roasted vegetables
• cornbread
• great with Mexican rice
• and wonderful on a baked potato.

Bread and butter jalapeno style… no matter your bread preference, this is a winner!

This butter can easily be wrapped in wax or parchment paper and kept in the fridge and can be sliced or brought back to room temperature for spreading.

Here are a couple of cute wood rolled edged boards, and these cut personal sized wood boards would be fun.

I prefer crisp chopped bacon on top of what I’m serving but not mixed into the butter but go right ahead and mix it in if you prefer.

If you like jalapeno and bacon give this great pasta recipe a try.

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Jalapeno Butter

Spice things up iwth a delicious butter that you'll find irresistible. The perfect snack butter filled with jalapeno, and cilantro. Slather this butter on anything from bread to steak, corn, rice or a bakedd potato.

Course Appetizer

Cuisine American

Keyword butter, jalapeno

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb butter salted or unsalted (1 lb of butter is 2 cups)
• 4-6 jalapenos, diced
• 1 clove garlic, minced
• 2 teaspoons fresh lime juice
• 10 pieces fresh cilantro, chopped
• 1/4 cup cotija cheese, crumbled
• coarse kosher salt add to taste
• 1/4 cup cooked, diced crispy bacon (optional)

Instructions

• Allow butter to come to room temperature (you can microwave butter on the defrost setting to soften it, but do not melt the butter or allow it to become "warm" or it'll be too soft)
• whip the butter with a mixer until soft and fluffy for 3 minutes.
• in a saucepan heat the diced jalapeno for 1 minute, cook longer if you want the flavor to be more mild.
• stir the garlic into the jalapeno
• add the jalapeno mixture to the butter, along with the lime juice, cilantro, and cheese, and mix until well incorporated.
• add salt to preferred taste. Add bacon or use the bacon on top of what you are serving. I prefer the bacon added on top.
• Serve with tortillas, bread, steak, cornbread, rice, potatoes, and corn.

The post Jalapeno Butter first appeared on Created by Diane.

Pico de gallo, also known as Salsa Fresca is so simple and delicious, it can be made in minutes. It relies on the flavor of fresh tomatoes, so pick those carefully and you will have a great tasting salsa. I use Roma tomatoes, they are thick and dense and have a great flavor, and minimal seeds.

Ingredients

• tomatoes
• onions
• peppers
• cilantro
• lime
• salt

This fresh tomato salsa has all the delicious fresh flavors you’d expect. With the great colors of the Mexican flag, this salsa will be perfect on top of all sorts of Mexican dishes.

As I mentioned I use Roma tomatoes, but you can use any ripe tomatoes you find, even grape tomatoes work well.

The longer this salsa sits the more the tomatoes will release juice, if you prefer your salsa to not be juicy at all. Salt the tomatoes and let them sit in a strainer so the juice will not sit in the tomatoes and salsa.

Now, onto the onions… white onions are great for this recipe.  If you don’t prefer the bite of the onion or if you cut into your onion and it’s really firey, dice and soak the onion in cold water for 10 minutes to remove some of the bite, sharp or burning flavor.

Now we’ll chat about the peppers… I use jalapenos and plenty of them I leave the seeds in, but you can remove the seeds if you don’t prefer the heat. As soon as you dice jalapenos you’ll usually know if they’re spicey, but give a small piece a taste before you add them to know how much you’ll prefer. 

Cilantro is really so delicious and absolutely nothing beats fresh cilantro. Add as much as you’d like I start with a cup of loosely packed leaves, then dice them. About a quarter to a half cup diced. 

Fresh lime juice is next, so slice the lime in half and juice it, use a reamer or a citrus press to release all the delicious citrusy juice.

Now, add the salt. I use coarse Kosher salt it has a great taste and if my preference in all cooking, table salt has an off flavor, sometimes metallic. Himalayan salt is also a great choice.

All this chopping reminded me to mention my new favorite knife, I just love it, it’s so thin and sharp and easily cuts everything so well and I’m able to dice smaller with very little effort as well as it’ll go through a sweet potato or thick dense item like butternut squash, spaghetti squash with ease.

It’s great served with chips or to pile on top of tacos or any Mexican dish, it’s great on…

• Mexican Eggs
• Black Bean Soup
• Pepper Jack Mac and Cheese
• taco salad
• carne asada fries
• corn soup
• Pork Taco Bowls

This easy pico de Gallo is sure to be your new go to item to make, there is never a time that chips and salsa aren’t a good idea… don’t you agree.

If you love salsa, be sure to check these out as well

• Restaurant Salsa
• Salsa Verde

Maybe you’ll want guac to go along with your chips and salsa, here is a great guacamole recipe and this one is over the top delicious with goat cheese and bacon.

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Pico de gallo

Simple flavors marinade together for the most perfect flavor for dipping chips, topping tacos, and can easily be pureed for a smooth sauce over your favorite Mexican

Course Appetizer, Dip, sauce

Cuisine Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Author Diane Schmidt - createdbydiane.com

Ingredients

• 5-6 ripe tomatoes I use Roma tomatoes (about 1 1/2-2 lbs)
• 1/2 white onion diced 1/2-3/4 cup
• 1-2 jalapenos diced 2 tablespoons-1/4 cup
• 1/3 cup loosely chopped cilantro small bunch
• 1 lime juiced (1-1 1/2 tablespoons)
• 1/2 teaspoon coarse salt or a little less table salt adjust according to taste

Instructions

• Dice all ingredients and mix well.
• refrigerate for an hour before serving so the lime juice has a chance to meld the flavors and bread down the tomatoes rendering additional juices.
• Taste before serving and add additional salt if needed.

Notes

The longer this salsa sits the more juice will release from the tomatoes if you like it "saucy" make it ahead of time and store it in the fridge until ready to serve.

The post Pico de gallo first appeared on Created by Diane.

If you’ve never had a scone, I can’t encourage you enough to try one. There are so many variations to choose from, both sweet and savory. And they can be eaten on their own, or used as a great accompaniment to your dinner, lunch, or breakfast. 

Scone origins can be traced back to the 1500’s in Scotland, and they were originally made of oats into one round loaf which was then scored into 5 or 6 wedges. It was then cooked over a griddle. Fast forward to the 1840’s and they became a sensation with the Queen of England. From there they were a staple at any proper tea, mostly accompanied by jam or Devonshire cream.

I cut these scones in triangles to make individual portions, you can also scoop them out with a large scoop and bake them as drop scones/biscuits. The jalapeno flavor won’t be overwhelming but instead will offer a subtle warmth, add more jalapeno if you want them to have a spicier flavor.

And if jalapeno or savory scones aren’t your thing – no worries! Leave the jalapeno out, use a different cheese, any way you want to make it, I’m sure it’ll be delicious. I have lots of recipes for scones of the sweeter variety for you to try as well…

• Lemon Scones – One of my favorites. I have access to a Meyer lemon tree, and sometimes I use those sweeter variations of lemon in this recipe. They are so good, it’s hard to eat only one!
• Pumpkin Scones – This is a Starbucks copycat recipe! No more paying for those delicious seasonal baked goodies, you can have them year-round.
• Easy Cream Scones – These are perfect if you want something more simple in flavor with the option to add your own jams, creams, and curds. In fact, I have some great recipes for those too! One of my favorites is Blueberry Curd.
• Savory Pistachio Scones – Okay, I couldn’t resist putting in one savory scone here. These ones are so delicious and are perfect in the afternoon with hot tea or coffee – whatever your poison.   

And if you’re still not seeing what you want, I have many more scone recipes, just click HERE!

Okay, let’s get cookin’.

Continue reading: Jalapeno Cheddar Scones

The post Jalapeno Cheddar Scones first appeared on Created by Diane.

This Cheesy Jalapeno Dip is a crowd pleaser and is perfect for gatherings as well as cozy nights at home.

Cheese jalapeno sauce is so easy to make and it can be used for a number of things that will please your taste buds. And of course one of them is this creamy dip!

I’m going to walk you through how to make this quick crowd pleaser, but real briefly, let’s explore the mighty jalapenos possibilities!

This spicy pepper goes back thousands of years in South America, and its name literally means “From Jalapa”, a city in Mexico where it originated.

This little fruit is unbelievably versatile and can be used in not just savory dishes, but sweet ones as well. If you’re a newbie to this fiery pepper, then this jalapeno cheese dip is the perfect way to take it for a spin.

The creaminess of the cheese balances the slight heat of the pepper. This cheese jalapeno sauce isn’t meant to burn your face off, rather the heat accentuates the creaminess of the cheese, and the cheese brings out the bright, bell pepper flavors of the jalapeno and balances any spiciness.

As mentioned, this pepper is versatile – you can use it in drinks, main courses, and sides. A few of my favorite ways to utilize it are below:

• Pepper Jack Mac & Cheese – I’d be remiss if I didn’t add in a mac & cheese dish. Because this one has both bacon and roasted jalapeno pepper in it, it has a smoky little flavor that is super pleasing to the pallet. The heat isn’t overwhelming and you’ll be surprised at how quickly you empty your plate.
• Jalapeno Cranberry Chicken – A great main dish for dinner or lunch, and it’s quick! The cranberries and jalapeno are cooked in with the chicken, allowing the sweetness of the cranberry to influence the spiciness of the jalapeno for a perfectly balanced flavor dish! Plus, it’s a great way to use up any leftover cranberries stored in your freezer from the holidays.
• Cranberry Margaritas – I love margaritas, for me, they are the perfect drink! I have loads of recipes for them on my blog. This one doesn’t have jalapeno in it, however, slicing a jalapeno and floating a couple of the slices on top, would make a perfect sweet and spicy drink! 
• Jalapeno Popper Soup – I really don’t think I need to say more. If you’re a fan of jalapeno poppers, then this is your next favorite soup!
• Strawberry Lime and Jalapeno Pasta Salad – moving into the warmer months, this is one of my top favorites. It’s fresh, it has the sweetness of the Strawberries, balanced with the zing of the lime and the slight heat of the jalapeno. It’s perfect for lunch or dinner and travels easily!

I have loads of ways to use this fun little pepper on my blog, so if this is your first time using it, explore and find just the right recipe for you!

Now. some common questions I receive about jalapenos are:

What if I like it spicy?

That’s a simple fix, add more, or keep the seeds and ribs in place. Also, don’t roast your jalapeno. Roasting actually lessens the spiciness. And if you prefer a milder taste, be sure to take out all ribs and seeds and then roast them instead!

What’s the best way to handle a jalapeno?

Gloves, gloves, gloves. The oils in hot peppers can actually burn your skin and be quite unpleasant. Kitchen gloves, vinyl gloves, or even small plastic bags on your hands can protect you from this.

Can I use other cheese aside from cheddar?

Yes, as a matter of fact, I’ve experimented with many and have recipes for some. Any melting cheese will work though. Monterey Jack and Colby are great options. Here’s another cheese jalapeno sauce to get you started – Beer and Cheese Dip

Okay, let’s get to that recipe!

Now, this sauce isn’t just for dipping; it can be used to pour over your favorite Mexican dishes, to use for a classic broccoli and cheese dish, or over noodles.

Use your imagination; some of my best dishes have come from experimentation. Don’t be afraid to explore!

To begin, dice the jalapeno, remove seeds and rib if you want it mild, or leave it in as I do. 

Next, shred all your cheese, or use prepackaged shredded cheese for a time saver!

Then, in a skillet preheated to medium, heat butter then add in the desired amount of diced jalapenos. Cook for 1 minute.

Add in the flour and stir until absorbed by the butter, whisking constantly.

Slowly pour in the milk a little at a time and whisk as it thickens, and continue to slowly pour the milk until it combines and forms a sauce. If you dump it in all at once, you’ll have a lumpy mixture, it won’t be silky smooth and it won’t thicken as nicely.

Once the white sauce is smooth and combined, add in the cheese and whisk until melted and smooth.

Cut the heat and add salt for the desired flavor.

Options to try as an add-in are fresh garlic, added in when you saute the jalapenos.

Or you could use garlic powder at the end when you add in your salt. Other favorites to add in at this point would be a teaspoon of taco seasoning, favorite hot sauce, or other desired flavoring.

Other great recipes using jalapeno:

• Corn Soup
• Texas Egg Rolls
• Pickles Jalapenos
• Pan Roasted Corn
• Jalapeno Pesto

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Cheesy Jalapeno Dip

a creamy and delicious lightly spicy jalapeno cheese sauce, can be used for dipping chips or putting on other Mexican food, pour it over pasta for a fun meal.

Course Appetizer, Dip, sauce

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 tablespoon butter
• 1-2 jalapenos diced small
• 2 tablespoons flour
• 2 cups milk
• 2 cups grated cheddar cheese or similar cheese, pepper jack, Mexican blend
• salt
• optional
• garlic
• taco seasoning

Instructions

• In a skillet heat butter then add in the desired amount of diced jalapenos, I usually use 1 jalapeno and leave the seeds in, if you like it mild remove the seeds, if you like it spicy add two jalapenos with seeds, cook for 1 minute.
• Add in the flour and stir until absorbed by the butter.
• Slowly pour in the milk a little at a time and whisk as it thickens, and continue to slowly pour the milk until it combines and forms a sauce.
• Add in the cheese and whisk until melted and smooth.
• Add salt for the desired flavor.
• Options to add in are fresh garlic when you saute the jalapenos, garlic powder when adding the salt, or add in a teaspoon of taco seasoning, favorite hot sauce, or flavoring.

The post Cheesy Jalapeno Dip first appeared on Created by Diane.

I do not have a green thumb…

however, the one thing I’ve managed to grow is jalapeno peppers!

And this year’s crop is actually from last year’s plants since they don’t die off in the winter here in southern California. It’s the one thing I can grow, jalapenos and herbs…

 It’s amazing how varying the flavors are in different jalapenos some are spicier than others. I like adding in some red jalapenos for fun color, but want reed pepper will do it you can only find green jalapenos, but if you like lots of heat add in some Thai chilis… they pack some real heat.

I’m going to walk you through the simple process of quick pickling and then afterward talk about how you can mix it up!

I have lots of recipes that include jalapeños so if you’re a jalapeño fan like me check these out:

jalapeño pepper jelly 

Jalapeño Bacon Mac and Cheese 

Jalapeño pesto 

Continue reading: Pickled Jalapenos

The post Pickled Jalapenos first appeared on Created by Diane.

I’m always looking for quick and easy items to make,

this was surprisingly fun. I had made pinto beans in the Instant Pot (you could use canned beans) and as usual, had Brussels sprouts in the fridge, so I adding in a few more items and WHAMO, 

a vegetarian dish with some fun flavor. 

It’s topped with cilantro, avocado, green onion, cotija cheese, lime juice, and radishes, which give it a nice crunch and flavor.

I sauteed jalapenos and added some taco seasoning to begin the dish, you could add some onion and garlic if you choose.

I try to eat low carb, but I do include beans recipes as they’re full of nutrition and are high in protein and fiber.

Continue reading: Beans and Brussels Sprouts

The post Beans and Brussels Sprouts first appeared on Created by Diane.

I’m all about making mac and cheese from scratch, I have a creamy mac and cheese recipe that I love,

and so does everyone who eats it…

but often they want a kicked up version and this is the version they all ask for.

It’s slightly smokey, from the bacon…

It’s slightly spicy, from the jalapenos… (but even nonspicy food easter love it, and the spice can be adjusted, just cook the jalapenos more until they are soft and more mellow in flavor or remove seeds)

No matter what size “party” you have, this is a good idea.

Now, this could be a party for 2, you’ll have food for the whole week.

It could be a party where everyone brings a side dish or a family meal, holiday dinner, BBQ, or your favorite gathering.

Leftovers reheat well, making this a recipe easy to enjoy again and again!

Full of flavor with onions and jalapenos, and the smokey bacon flavor and topped with cilantro…

this is the dish that dreams are made of.

There area few things I do to ensure it’s super delicious. I use cooked crumbled bacon, making it easy… but be sure to heat it up so it’s crispy, the oil that releases will flavor the dish in a rich and delicious way.

The onions and jalapeno along with some garlic give this dish a complex flavor that will have your taste buds wanting more.

From simple to ultra-flavorful this corn recipe can be customized to your liking in a few steps.

Let’s be honest no matter if you have fresh corn or frozen corn you can boil it in water, but it tastes WAY better when you roast it. Since corn can be eaten raw, there is really no reason to overcook it, the texture suffers and so does the flavor. 

I prefer to roast corn in a pan on the stove if it’s a pound of corn, but if I need more I heat up the oven to 400°-425° and place the corn over the pan and drizzle it with a little oil. Roast it until it’s golden with a slight char like it would if you roasted it in a hot cast iron skillet.

Pan-Roasted Corn is perfect for Taco Tuesday! You really change up the flavor as you’d like, you can use jalapenos, add chili powder, lime juice, and salt and pepper. But add in some other items you like. Adding onion first will give it a great flavor, or top it with sliced green onions and cilantro. Cotija cheese is my favorite Mexican cheese and crumbling it over the top of the corn is just perfect.

Ready in minutes, this fresh tasting side dish is my go-to.

It’s always a crowd-pleaser!

Continue reading: Roasted Corn

The post Roasted Corn first appeared on Created by Diane.