Delectable Down Home Mexican Eats at Martha’s
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Kevin Godbee - Sep 22, 2022
- 5 min read
There’s many times in our Facebook Restaurant Reviews Group when I see people requesting “Just regular Mexican food, and none of that darn fancy stuff!”
Martha’s is your ticket.
There’s nothing elegant, no fusion, or frilly plating. (We’ll talk about the décor later.) It’s just darn good Mexican food made and served by Mexicans. There’s Tex-Mex too as most diners expect this when they go to a “Mexican” restaurant.
They are open seven days a week for breakfast, lunch, and dinner from 10 am to 8:30 pm. Breakfast items are available all day. I went three times for lunch, once with a friend, and the other times solo.
Everything is made in-house including the chips and salsa, which is where we started. The salsa is mild-to-medium, flavorful and light. It’s nice and tomato-y and seasoned nicely. The chips were hot and fresh out of the fryer and lightly salted.
For my first go-round I went with two traditional Mexican street tacos and a Tinga empanada. The traditional style tacos have a soft corn tortilla, meat, cilantro and onions. They do also offer American-style with a soft flour tortilla topped with lettuce, cheese and tomato. There are no hard shell corn tortillas here, but ironically, Martha’s is located behind a Taco Bell, which is the inventor of the pre-formed hard taco shell. (I betcha didn’t know that.)
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Since I was going classic, I decided to go all the way and start with a Suadero, which in Mexican cuisine in this case was a thin cut of pork between the belly and the leg. (It can also be beef cut from the intermediate part of the cow.) My other taco was Al Pastor, which is another popular Mexican pork street food brought to the region by Lebanese immigrants based on their lamb shawarma.
The Tinga empanada is shredded chicken in a tomato and chile sauce, and other ingredients. It was good, but instead of a wheat-flour based pastry shell it had a corn-based dough, which is a texture like a tamale, but fried. It’s not bad. I’m just used to the other style.
My friend went with the ever-so-popular Quesabirria Tacos. They come in threes or singles, so he got two. Most items on the menu are like this – you can get a plate of three, or order in singles. He also got the Tinga empanada. He said the tacos were great, and overall loved the place so much that he’s been back twice as well.
The sauces were quite good too, which brings me to the special “Spicy Red Sauce” that is served only by request. I read a Google review that said to be sure to request it, so I did. Warning: Only request this if you enjoy super spicy like I do. I had sweat on the top of my head, and dripping down my neck. For me, this is a good thing. It may not be for you.
Even thought it’s “rojo”, the color is more orange, so I thought it might be habanero-based, but I was told it’s made with arbol chiles, and those suckers are hot too.
On my second visit I was in the mood for a big fat burrito packed with flavor, so I went with the “Mexican Sausage”, which is what they call Chorizo on the menu. It was a fiesta in my mouth. The flour tortilla was perfectly browned on the outside, and packed with sausage, cheese, lettuce and tomato on the inside. This burrito cures all hunger ills.
As if that wasn’t already enough food, and it was – I needed to get another item for a more complete review. Corn is such a major component of Mexican cuisine that I ordered the Esquites, which is Mexican street corn off the cob. Elote is the Mexican street corn on the cob, and they have this too.
The Esquites comes in a cup and is prepared with mayonnaise, cheese, chile powder, and lime for a fun flavorful side dish.
On my third visit I dined on ground beef enchiladas with red sauce that’s also topped with cheese and lettuce, and comes with rice and beans. The enchiladas were savory and tangy, and spiced ground beef is just so good. The sauce was mild and tasty. I found it interesting that they fold the tortillas instead of rolling them.
I like that the beans had both puréed and whole beans. They were nothing fancy, but tasted good enough that I ate them all. The rice was your basic stuff, which I didn’t finish. I started this lunch with some chips and queso that was pretty good.
The interior has a tiki theme as that used to be what the space held. One of the signs at one entrance to the plaza still reads “Tiki”, so when you see that, you’re in the right place.
The service is fast and friendly, the food is really good, and it’s worth the drive to Kenneth City. Alcohol is limited to beer.
- Readers Rating
- Rated 4.7 stars
4.7 / 5 ( Reviewers) - Outstanding
- Your Rating
- Martha’s Mexican Restaurant
- (727) 290-9725
- Mexican, Tex-Mex
- Sun - Sat 10:00am - 8:30pm
- 4747 66th St N, St. Petersburg, FL 33709, US
No nonsense traditional Mexican and Tex-Mex cuisine for breakfast, lunch, and dinner.
PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
Written by Kevin Godbee
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Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite. If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water. Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours). When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota. Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired. Gochujang-Tahini Sauce1/4 cup tahini1 1/2 tbsp gochujang2 tbsp water (plus 1 tsp, if needed)1 1/2 tsp salt (plus more, to taste)1 tsp rice wine vinegar1 lime (juice only)Steak & Taco Assembly1 avocado (ripe but still semi firm – cut into half moon slices)1 steak (New York strip or Ribeye)8 tortillas (for 2 tacos per person (use more if desired))1/4 cup white onion (diced)1/4 cup cilantro (roughly chopped (optional – scallions would also be great))2 tbsp olive oilsaltlime wedges (to serve, optional) Gochujang-Tahini SauceWhisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.Steak & Taco AssemblyOne hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare. Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.After steak has rested, slice it against the grain. To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions. Dinner, Main CourseAmerican, MexicanGrilled Steak & Avocado Tacos with Gochujang Tahini
Opened in December 2023, Branzini is a charming new addition to the St. Pete Beach dining scene, perfectly located near public beach access. Beachgoers can enjoy a delightful brunch before hitting the sand or unwind with dinner and drinks after a long day in the sun. The restaurant boasts an inviting atmosphere, with a large, full service bar enhanced by garage doors that open up to create a seamless indoor-outdoor experience. With a focus in Mediterranean flavors and seafood, the culinary theme at Branzini revolves around bright, fresh flavors and simple ingredients cooked to perfection. Every dish we sampled exemplified this philosophy. The menu at Branzini offers an array of options, including appetizers, soups, salads, pastas, meats, seafood, and pizza. While we couldn’t try everything, several dishes caught our eye and are on our must-try list for next time. These include the crispy fish croquettes, the baby octopus salad, and the highly recommended lamb shank. The short rib and wild-caught grouper also promise to be great choices. The Grilled Octopus was a standout, perfectly tender with a slight crisp on the exterior. The freshness was palpable, and the accompanying potatoes were cooked to perfection, making for a delightful combination of textures and flavors. The Ceviche is served with white fish, shrimp, garlic, onion, peppers, avocado, mango, and jalapeño, and featured large fresh chunks of seafood. Unlike typical ceviches, it wasn’t drenched in sauce, allowing the quality of the seafood to shine. The light, airy bread served alongside was the perfect complement. The prosciutto pizza featured a thin crust that struck the perfect balance between crispy and chewy, topped with red sauce, cherry tomatoes, arugula, shaved parmesan, and prosciutto. The light, fresh flavors of the toppings made each bite a delight. While all the dishes were delicious, the lobster ravioli was my favorite. The ravioli was filled with a luscious blend of lobster and a hint of ricotta, and the garlicky, lemony cream sauce was both rich and refreshing. The lemon in the sauce added a bright note that lightened the dish, making it feel indulgent yet not heavy. The restaurant’s namesake dish did not disappoint. The whole branzino was perfectly cooked with crispy skin and flaky meat, showcasing the kitchen’s expertise in preparing seafood. Served alongside the fish was swiss chard and potatoes. Branzini’s ability to deliver simple yet sophisticated dishes in a relaxed, beachside setting makes it a must-visit. Whether you’re coming off the beach for a casual meal or looking for a special dining experience, Branzini promises to impress with its fresh, flavorful fare and welcoming atmosphere.
Best Hamburgers / Cheeseburgers in St. Petersburg FL 2024 Hamburgers! Who doesn’t get excited by hamburgers? I used to wonder why they were named this when there was no ham involved. It’s because they get they their name from Hamburg, Germany, home of a dish called the Hamburg steak that eventually evolved into what we now consider hamburgers. “The Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg… A variant of Hamburg steak is Salisbury steak, which is usually served with a gravy similar in texture to brown sauce …” – Wikipedia It is actually disputed whether the hamburger was invented in Germany or the U.S.A. One thing that is not disputed is that they are definitely thought of as the quintessential “American food”. They almost always have cheese on them, so it’s safe to say that a hamburger / cheeseburger is the epitome of almost everyone’s favorite American food. Smashburgers There are some smashburgers on the list, and obviously if they’re on the list that means that they are really good. When I posted one of these smashburgers in our Facebook group, a discussion ensued with some saying that it was not a true smashburger. So I did some research on smashburgers. The original smashburger is 2.5 – 3 oz of meat. It is rolled into a meatball and then smashed flat with a metal press. It is smashed so flat that it is thin enough to get very crispy edges and is about a quarter of an inch thick or less. Then, there is the restaurant chain with the name Smashburger. They DO smash their burgers, and they do get caramelized, but their “Classic Smashburger” is 5 ounces of meat and looks like they are about a half inch thick instead of a quarter inch or less. It’s a different style that provides the customer with more meat. That is the style of the smashburgers from the local, independently owned restaurants that we review and include on this list. As with all of our lists, and unlike most other publishers, we personally went to all of these places, and ate all of these burgers, and took all of these photos. For ALL of these – the burgers were moist, juicy, fresh and flavorful… so I don’t have to repeat it a dozen times. “It’s really a lot like writing porn. After you’ve used the same adjectives over and over again, it’s like the Penthouse Letters…” – Anthony Bourdain, Parts Unknown, Budapest – Aired June 14, 2015 Here’s our Dozen Best Burgers (in no particular order) in St. Petersburg Florida for 2024. Engine No. 9 56 Dr M.L.K. Jr St N St. Petersburg, FL 33705 (727) 623-0938 Engine No.9 Website If you ask ten people where to get the best burgers in St. Pete at least eight of them, if not all ten, will say Engine No.9. They’ve been a local’s favorite since they opened in 2012 with their over-the-top, super creative burger creations. Be sure to go hungry as all of their burgers are a half pound. Border Line Burger – guacamole, smoked pancetta, roasted cherry peppers, pepperjack cheese & chipotle mayo. This is a flavor bomb of spicy, tangy, smoky and umami. There are tons of amazing burgers at Engine No.9. Two of my other favorites are The Black Flag, and The Don Carlo. A little known fact is that Engine No.9 owner, Jason Esposito is the son of the late Tony Esposito, who along with his brother (Jason’s uncle) Phil Esposito founded the Tampa Bay Lightning hockey team in the 1980s. Noble Crust 8300 4th St N St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website One of the things I love about Noble Crust is that they have such a great variety, and wide range of items. You could go there with a party of 25, and include all of the special diets, such as vegetarian, gluten-free, low-fat, or my special diet since I’m into fitness … uh, I mean “fitness this whole pizza in my mouth”. They have great soups and salads, and lighter fare, but I love them for their excellent execution of comfort food, like the Smashburger. Lori said the Smashburger was the star of the show when we last went to family dinner at Noble Crust. I got one the next time and loved it too. Noble Crust Smash Burger – Buttered brioche bun, American cheese, shaved iceberg, dill pickle, caramelized onion, tomato and noble sauce. There is an option for a single or double patty. The single is pictured. V9 Eats 5800 9th Ave N St. Petersburg, FL 33710 (727) 256-9723 V9 Eats Website A perfect classic double smashburger with housemade pickles. The buns are from Bruno’s Bakery, another local family run business. The fries are like McDonald’s in a good way. The fried okra is the best I ever had, and Lori said it reminded her of her grandmother’s fried okra. You can choose your toppings and I went with the smashburger classics – lettuce, tomato, onion and pickles. This burger is so flavor-packed that it is craveable. All of the flavors and textures form a perfect creation of a burger. Wild Child 2710 Central Ave St. Petersburg, FL 33712 (727) 954-7425 Wild Child Website Wild Child, helmed by Chef Rob Reinsmith, is one of the best and most creative restaurants in St. Pete. Their bacon cheeseburger is the perfect example of how any great chef should be able to make a great burger. It has American cheese, special sauce, caramelized onions, bibb lettuce, kumato tomato, and house dill pickles on a brioche bun and comes with fries. The Bier Boutique 465 7th Ave North St. Petersburg, FL 33701 (727) 827-2691 The Bier Boutique Website The Bier Boutique became a locals favorite immediately after they opened in 2019, and have remained so ever since. They continually turn out amazing dishes. All of the burgers are made with bison […]
Recipes
Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite. If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water. Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours). When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota. Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired. Gochujang-Tahini Sauce1/4 cup tahini1 1/2 tbsp gochujang2 tbsp water (plus 1 tsp, if needed)1 1/2 tsp salt (plus more, to taste)1 tsp rice wine vinegar1 lime (juice only)Steak & Taco Assembly1 avocado (ripe but still semi firm – cut into half moon slices)1 steak (New York strip or Ribeye)8 tortillas (for 2 tacos per person (use more if desired))1/4 cup white onion (diced)1/4 cup cilantro (roughly chopped (optional – scallions would also be great))2 tbsp olive oilsaltlime wedges (to serve, optional) Gochujang-Tahini SauceWhisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.Steak & Taco AssemblyOne hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare. Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.After steak has rested, slice it against the grain. To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions. Dinner, Main CourseAmerican, MexicanGrilled Steak & Avocado Tacos with Gochujang Tahini
Elevate your next dinner situation with crispy chicken cutlets topped with charred sweet peppers, homemade hot honey and a shower of minced chives. It’s a crunchy, hot, sweet, tangy dish that is chock-full of flavor and certain to leave you full of happiness and content after consumption. This recipe takes classic chicken cutlets to a new level, offering a crispy and golden exterior that encases juicy and tender meat. The charred sweet peppers perfectly complement the sweet heat from the hot honey and make for the perfect cutlet accessories. Minced chives assist in making these crispy cutlets next level with their fresh and vibrant characteristics. If you can’t be bothered with making your own hot honey, Rollin’ Oats carries Mike’s hot honey which is superb. I promise you though, making your own hot honey is a breeze. I suggest making it with honey that is raw and/or organic. Each stovetop is different, so the cook time for the chicken will vary. Keep a close eye on the chicken while in the oil as they do brown and cook quickly. Our cutlets took approximately 1 1/2 minutes to cook on each side on our stove. If you’re looking for an additional side to pair with the cutlets, I recommend a light and fresh side like an arugula salad dressed in lemon and olive oil. Crispy Chicken Cutlets with Hot Honey Recipe Savor this delightful combination of crispy chicken cutlets, hot honey with a punch and charred mini sweet peppers for your next easy yet crowd-pleasing dinner. Hot Honey1/2 cup honey (preferably raw and organic )1 jalapeno (sliced into thin rounds)1 1/2 tbsp crushed red pepper1 tsp red wine vinegar1/4 tsp saltCharred Sweet Peppers1 cup mini sweet peppers (sliced into thin rounds)1 tbsp olive oil1/4 salt (I always use pink Himalayan )Chicken Cutlets2 chicken breasts (each one split to make 4 total chicken breast cutlets)1/2 cup olive oil (or other oil of choice)1 cup all purpose flour1 cup panko breadcrumbs1/3 cup parmesan cheese (finely grated)2 eggs1 tsp salt (plus more for seasoning)pepper1/4 cup chives (minced) Hot HoneyCombine honey, jalapeno and crushed red pepper in a small pot. Place the pot over medium heat. As soon as the pot comes to a gentle simmer, remove the pot from the heat and allow the chilis to infuse the honey for 15 minutes. Strain the honey mixture through a fine mesh sieve. Set aside until chicken is complete. Leftover honey can be stored in a container in the refrigerator for one week. Charred PeppersHeat oil in a large pot or dutch oven over medium high heat (this will be the same pot that you will fry the chicken in). Add the peppers and salt and saute for about 4 minutes, stirring occasionally, until pepper rings are charred. Remove peppers from heat and place in a bowl until ready to serve.Chicken Cutlets & PlatingOne at a time, place each cutlet between two pieces of plastic wrap. Pound them out until they are 1/4" thick. Season each cutlet with salt and pepper on both sideslPlace the flour, whisked egg and panko-parmesan-salt mixture into three separate bowls.Dredge each pounded cutlet in the flour, followed by the egg (allowing excess to drip off), followed by the panko mixture. Place on a clean plate.Heat oil in the pot or dutch oven and heat over medium high heat. One at a time, fry each chicken cutlet for four minutes (1 1/2 to 2 minutes per side – keep a close eye on them), until cutlets are golden, crispy and cooked throgh.Place them on a wire rack that is stacked on a parchment-lined baking sheet.To serve, place a cutlet on a plate, top with some peppers, drizzle with hot honey and garnish with lots of chopped chives. Dinner, Main CourseAmericanCrispy Chicken Cutlets with Hot Honey
Indulge in this spring/summer recipe delight of Grilled Shrimp Tostadas with Mango & Papaya Salsa. The spice-coated shrimp are kissed by the flames of the grill and are accompanied by a refreshing mango & papaya salsa, creamy avocado sauce and zesty lime-dressed watercress. All of these components are layered atop a beautifully crisped organic corn tortilla. While there are a few different elements to assemble for this tostada recipe, don’t let them intimidate you. Each one comes together in no time with very minimal effort. The only step that may be a bit demanding is the peeling and deveining of the shrimp. However, this can be avoided by purchasing shrimp that are already peeled and deveined. For your convenience, Rollin’ Oats carries two types of frozen ready to cook shrimp – a 12oz bag by Wixter and a 32oz bag by Baywinds. The quality of both products is top notch. In this recipe, I have included two different ways of transforming the corn tortillas into crunchy tostadas. Feel free to prepare them in whichever way feels more comfortable to you. The first way is perhaps the most popular – on the stove by frying with some canola oil or another oil with a high smoke point. The second method is the easier of the two and requires less steps and ingredients and this is by utilizing the grill. If you choose to go this route, just make sure to keep an eye on the tortillas as they can burn quickly (I did this my first try). Make sure to have each part of the grilled shrimp tostada recipe prepped and ready before heading to the grill to cook your shrimp. The salsa, avocado sauce and tostada shells should be ready for assembly and the shrimp should be tossed in their oil and spices and threaded onto skewers. Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe This grilled shrimp tostada recipe is bursting with lively flavors and in season ingredients. Prepare your salsa, avocado sauce and tostada shells before you head to the grill. The cook time is quick and assembly is a breeze. large bamboo skewers Papaya & Mango Salsa1/2 cup papaya (diced into small pieces)1 mango (ripe, diced into small pieces)1/2 cup red onion (diced)1/2 cup frozen sweet yellow corn (cooked per package instructions and cooled)1/4 cup cilantro (chopped)1 jalapeno (minced)1 lime1/2 tsp salt (plus more, to taste)Avocado Sauce1 avocado (ripe, discard pit and skin)1 lime1/4 cup water (plus more for a thinner sauce)1/4 cup cilantro (roughly chopped)1/2 tsp salt (plus more, to taste)Shrimp & Tostada Assembly12 shrimp (peeled and deveined)1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp salt1/4 tsp cayenne1 tsp olive oil4 corn tortillas1/2 cup canola oil2 cups watercress1 lime (divided – use 1/2 for watercress and cut the remaining half into small wedges for serving)cilantro (optional, for serving) Papaya & Mango SalsaCombine all ingredients in a medium bowl, season to taste with salt and refrigerate until ready to assemble tostadas.Avocado SauceCombine all ingredients in a high-powered blender like a Vitamix. Blend until the mixture is smooth. Add water, 1 tsp at a time, to thin the sauce as much as you'd like. Season to taste with salt. Refrigerate until ready to assemble tostadas.TostadasThere are two ways to turn your tortillas into tostadas – frying in oil or simply on the grill. To fry in oil, heat oil in a medium pot or dutch oven over medium heat. Line a plate with a paper towel. Fry one tortilla at a time for about 3.5-4 minutes, flipping halfway through, until tortilla's are crisp and begin to take on some golden color. Place on paper towel-lined plate and repeat with remaining tortillas.To grill, heat the grill over medium-high heat to about 350F. Add tortillas and grill for 1-2 minutes on each side, or until tortillas begin to crisp and take on some color. Keep the grill on for the shrimp.Shrimp & Tostada AssemblySoak bamboo skewers in water for at least 10 minutes. Toss shrimp in a bowl with olive oil and spices. Thread three shrimp onto each skewer.Place skewers over medium hight heat and cook for 6-8 minutes, flipping halfway through, until shrimp are cooked through. Remove shrimp from grill and skewers and prepare to assemble tostadas.Toss watercress with juice of 1/2 of lime. Begin tostada assembly by spreading a dollop of avocado sauce on the tostada shell.Top sauce with lime-dressed watercressSpoon over some salsaTop each tostada with 3 pieces of shrimpGarnish tostadas with cilantro and serve with lime wedges (optional) Dinner, Main DishMexicanGrilled Shrimp Tostadas
This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I recommend limiting the mix-ins to just two and be sure not to exceed two cups in total. Sausage, onion, asparagus, ham and bell pepper would also work well in this quiche recipe. Another customizable component to this quiche is the cheese. The recipe calls for one total cup of grated cheese, but that’s the only guideline that you need to follow. I used a 50/50 blend of sharp white cheddar and a creamy fontina and it turned out better than expected. I initially planned to use gruyere in place of the fontina, but the fontina is what I came across first at Rollin’ Oats and I simply couldn’t resist it. They carry both cheeses though – they have Finlandia and Emmi brand gruyere and Belgioso fontina. Other types of cheese I suggest using are feta, swiss and even mozzarella. If you’re up for it, you can absolutely make your own pie crust; however, store bought frozen crusts will make your life much easier. Just make sure to allow for 20 minutes or so of thawing time. Rollin’ Oats carries a set of two organic pie shells by Wholly Wholesome brand and they’re delicious. They also have gluten free shells available by the same brand and they’re equally as good. Bacon and Spinach Quiche Recipe Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three). 1 pie crust (store bought, thawed)4 eggs1/2 cup heavy cream1/2 cup whole milk1/2 cup bacon (cooked and crumbled)1 1/2 cups spinach (fresh)1 cup cheese (shredded, plus more for serving/topping before baking – I used sharp cheddar and fontina, but feel free to use what you love. )1/2 tsp salt1/4 tsp black pepper Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil – I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.Stir in cheese, crumbled bacon and spinach.Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving. Slice quiche into 4 even pieces and serve. Breakfast, Brunch, Main DishAmericanBacon and Spinach Quiche
This preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins. This risotto is delicious on its own without the mushrooms and tomatoes; however, they really elevate the dish with flavor and texture. The mushrooms specifically are a true delight as they take on a beautiful crisp in the oven – the umami flavor is completely next level. Speaking of mushrooms, you can choose to use whatever kind you can get your hands on. I recommend oyster, shiitake, king trumpet and maitake. Rollin’ Oats carries a superfood mushroom mix that would be great for this recipe. Definitely don’t skip nor skimp on the lemon juice or zest as both add the perfect amount of acidity and brightness. Dill as a garnish also breathes a bit of freshness into the risotto which is composed with richer-leaning ingredients like parmesan, butter, vegetable broth and the mushrooms and tomatoes. If you don’t want to purchase a bottle of white wine just for this dish, use some dry vermouth that you already have on hand. Though, I’m willing to bet that Rollin’ Oats will have a nice bottle of white wine that won’t break the bank and you can enjoy after using it for this recipe. I suggest seeking out something like a sauvignon blanc, vinho verde or pinot grigio. Oven Risotto with Roasted Mushrooms & Tomatoes Recipe This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami. Tomatoes1 cup cherry tomatoes (cut in half)1 tbsp olive oil1/2 tsp salt1/2 tsp garlic powderMushrooms1 lb mushrooms (cut or torn into 1-2" pieces – use any mushrooms like shiitake, oyster, king trumpet or whatever you can find)2 tbsp olive oil4 garlic cloves (minced)6 thyme sprigs1/2 tsp saltRisotto & Assembly2 tbsp olive oil1 white onion (medium in size – diced)1 cup arborio rice1/2 cup white wine (dry vermouth will also work)1/2 tsp salt (plus more to taste)1/4 tsp black pepper (cracked)3 cups vegetable broth1 cup parmesan (grated)1 tsp lemon juice1 tsp lemon zest2 tbsp unsalted butter1/4 cup fresh dill (chopped)lemon wedges ((optional)) TomatoesMake the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.MushrooomsPlace one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.Risotto & AssemblyPrepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed – about 2 minutes. Add in 1/2 tsp salt and pepper.Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired. Main CourseAmerican, ItalianOven Risotto, Oven Risotto with Roasted Mushrooms & Tomatoes
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