Quinoa, Black Bean, and Corn Tacos

Awhile ago, I came across this recipe “Quinoa, Black Bean, and Corn Tacos” when I stumbled on a new website: http://www.cookingclassy.com/2013/04/quinoa-black-bean-and-corn-tacos/

I really wanted to make to make it, I would even add it to my weekly meal planning, and then never would get around to actually making it. But this time when I added it to my plan, I actually made.




1 1/2 cups cooked quinoa
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 cup vegetable broth or chicken broth
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 – 1/2 tsp cayenne pepper
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped

Serve with:
corn or wheat tortillas
chopped lettuce
Monterey Jack, cheddar or cottage cheese
diced avocados
diced tomatoes
hot sauce

This recipe gets a 3 out 5. Why?

Well, as good as it was and as easy as it was to make…and as filling as it was….

We had to much left over that some of it went to waste. I hate wasting food.

Now there are only 2 of us in this household, which explains the amount we had leftover, but I still don’t see myself making this more than once a year.

This recipe was great though. Next time I’ll use spicy salsa to go on top because I love spicy.

That’s all I got!

Weekend Glow Kale Salad2

Weekend Glow Kale Salad

If you’re looking for an excellent salad that everyone is sure to enjoy, then you HAVE to make the weekend Glow Kale Salad.


I found this recipe on Chatelaine.com – Kale Salad – Packed With Vitamins That Will Make You Glow and I’m stoked about this salad.


I don’t make a lot of salads around here because I feel like they’re boring and not filling enough. Don’t you feel like that? Well, I was pleasantly surprised when I made this and found it filling, delicious, and a must make every week for lunches.

I feel like I need to buy new plates just to showcase this amazing salad!


1/2 large head of kale (about 5-6 cups packed)

1 cup finely chopped red onion

1/2 red bell pepper

1/2-3/4 cup chopped carrot (2 small carrots)

1 english cucumber (2 cups chopped halves)

1 avocado, chopped

1 1/4 cup chopped grape tomatoes (or other variety)

1/2 cup mixed raisins and goji berries

1/4 cup hemp seed

1/3 cup chopped walnuts

 Lightened up tahini-lemon dressing:

1/4 cup Tahini

3 garlic cloves

1/2 cup fresh lemon juice

1/4 cup nutritional yeast

2 tbsp extra virgin olive oil

1 tsp kosher salt and freshly ground black pepper, or to taste

3 tbsp water, or as needed

Recipe Round-Up:

This recipe gets a 5 out of 5!


WHOA! Am I serious about this or what?!

Yes, for these reasons:

1. The flavor of this salad is so full of different sensations from the crispiness of the vegetables to the tangy, sweet, goodness of the dressing, it makes your mouth (and body) crave each bite.

2. I didn’t feel guilty about eating a giant bowl/plate of this and it was very filling. I didn’t feel starved after I was done. 

3. The amount I made looked like the salad would last for days. I dreaded we would waste it, but ALAS, it was more than half gone that night, and eaten for lunch the next day, meaning: NOT ONE BIT OF THIS WENT TO THE TRASH CAN, WE ATE IT ALL! That’s a miracle around this house.

4. Did I mention that this is packed with vitamins, so I am pretty sure this helped out with getting all the nutritional support I needed for the day.

 5. DH LOVED this salad and is A-OKAY with me making this again.

I could easily go on, but I will spare you. JUST MAKE THE SALAD ALREADY! You won’t regret it. 

Here is the link again in case you missed it: http://www.chatelaine.com/health/kale-salad-packed-with-vitamins-that-will-make-you-glow/

Browned Butter Fennel Gratin

Browned Butter Fennel Gratin

Melissa checking in here…check one, two, check, check. Good! Let’s go!

I’ve cooked with fennel before but only once. I enjoyed it but the recipients of the dish didn’t find it as delightful as I did. I think that’s why I was looking forward to this dish because I want people to like fennel. 

This recipe came out of my Better Homes and Gardens Magazine. If you know me, then you know I love this magazine. I usually try to make at least one recipe from the magazine a month. And they always turn out great!


You can find the recipe here:




4 tablespoons butter

3 medium fennel bulbs, trimmed, cored, and sliced crosswise

3 stalks celery, sliced

2 large Vidalia or other sweet yellow onions, cut crosswise into 1/2-inch-thick slices

6 ounces Gruyere cheese, shredded (1 1/2 cups)

1/4 cup whipping cream

2 tablespoons snipped fresh dill

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup coarse Italian or French bread crumbs

2 tablespoons finely chopped hazelnuts

  Fresh dill sprigs

I rate this recipe high, 4.5 out of 5. The flavor of this dish is excellent but here were my challenges:


I put this on my meal plan as a main dish. WRONG! This is a side dish. I had to quickly figure out what else we would eat with this at the last minute. Maybe I should have known this because it’s a gratin, but I didn’t.

The grocery store I shop at was sold out of fresh fennel. So I bought endives in place and seasoned like crazy with fennel seeds. Since I plan on making this again and again, I will use the fresh fennel when it’s available. I felt this was a suitable substitute and I wasn’t disappointed.

Besides those two things, this side dish was great and it was half eaten between two of us the night I cooked it, then gone by the next day. I can picture eating this with baked chicken or even a pork chop and then putting a salad on the side.


This is a must make!

Meatloaf w Chocolate BBQ Sauce2

Chocolate Barbecue Sauce

For the second challenge of February, I decided to make a Chocolate Barbecue Sauce recipe and pour it over meatloaf. You could put this on a variety of things, but I thought meatloaf would be quite simple.

 Meatloaf w Chocolate BBQ Sauce2

 Well, the meatloaf recipe I used wasn’t that great, so I was actually disappointed with that. The chocolate barbecue sauced made the meatloaf easy to eat. In fact, it was better the second day.

 On a scale of 1 to 5, I give this recipe a 2.5. I would make it again, but not that often. I won’t be making that meatloaf again though. So if you know of a great meatloaf recipe, please share it.


Here is the link for the chocolate barbecue sauce: 


I will make this again this summer and put it on chicken I think, just to try something different.


Overall, the recipe for the BBQ/Choco Sauce is good, just pick something tasty for it to go with; and don’t use a crappy meatloaf recipe like I did.

Beef Cabbage Stir Fry

Black Pepper Beef and Cabbage Stir Fry

Hello there! My name is Melissa and I’m a wannabe Foodie.

For the first week’s challenge, I struggled trying to find something I wanted to make that I already had most of the ingredients on hand. I stumbled across this Black Pepper Beef and Cabbage Stir Fry recipe and thought “why not, it doesn’t look so bad.” 

I read the reviews and confirmed my decision mentally.

 Beef Cabbage Stir Fry

This dish was delicious! It’s colorful and full of flavor even with the ingredients being quite simple.

It was missing something though, I just can’t put my thumb on it.

My husband said it was perfect and he wouldn’t change anything about it, all while he was coming back for seconds.


On a scale of 1 to 5, I’d easily give this a 3.5 to 4.

You can find the original recipe here:


Prep time: 15 minutes

Cook time: 10 minutes

Ready: In less than 30 minutes

Servings: 4


  • 2 tablespoons vegetable oil
  • 4 cloves chopped garlic
  • ½ pound ground beef
  • ½ small head cabbage, shredded
  • 1 red bell pepper, cut into strips
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • ½ cup water
  • 1 teaspoon ground black pepper



Heat a wok or large skillet over medium-high heat, and add oil. Sauté garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and red pepper, and cool until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened. Serve with steamed rice. 


First Challenge and Our Welcome to A Cuisine Adventure! Here is the List of February’s Challenge

On this blog, you’re a friend. And here, being friends means we have common interests. 

It’s safe to assume that one easy thing to have in common with most people is a love for food. That’s why we’re here really…to talk about our love for food while doing weekly “challenges” to try new things

Here is the list of the weekly food challenges for February:


  • Feb 1 – 7: Making a Chinese Dish
  • Feb 8 – 14: Incorporate Chocolate in a Meal
  • Feb 15 – 21: Try Cooking with Fennel
  • Feb 22 – 28: Whip Up a Packed-With-Vitamins Salad

Your goal is to cook one meal per week for the chosen challenge that week. Really, this is simple. And it’s a nice way to change things up in the kitchen. No one wants the food they serve to become boring and hear “sighs” when they tell their family what’s for breakfast, lunch, or dinner. Right?! 

This will be fun and could get quite interesting as we move forward with this. 

After you have made your dish, you can email us (click on the hyperlink below) or reply to the post for the monthly challenge to let us know you have a dish you want to add to the blog. 

The more responses, the better. 

Get planning!

Contact Information:

Click Here: A Cuisine Adventure 

Or copy and paste the email address in your message: acuisineadventure@gmail.com