It’s amazing what one simple, little change can make.. For those of you who have followed my blog for a while, you might recognize the recipe for Beefy Corn Rice-A-Roni – When “Quick” is All That Matters. It’s a simple family favorite for those nights when time is of the essences. Recently, I whipped up the Rice-A-Roni based dish as I always do, with one tiny change.
Category: Mexican Cooking
Slow Cooker Spicy Chicken Thigh Tacos
Most Chicken Taco recipes call for breast meat. Why not change things up a bit by using boneless, skinless chicken thighs instead? The flavor of the dark meat is superior to the white meat. The boneless, skinless variety of thigh meat isn’t overly fatty. And it’s a heck of a lot cheaper. All of these are definite reasons in favor of changing things up a bit.
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For a few months now I’ve been cooking up some yummy dishes from Mexico. An extension on the whole Taco Tuesday craze if you will. We’ve done so many delicious Mexican inspired dishes.
Mexican Style Picadillo over Mexican Tomato Rice
Those of you who have been following along for a while know that I am recovering from quadruple bypass surgery. Life goes on, and so does the need to prepare simple yet filling meals for my guys. While I’m still limited in my kitchen duties, with a little help from the men in my life, I can still manage to whip up something yummy. I manage just fine with the prep work (providing no lifting is involved) and my guys do just fine putting everything together. Meal time has become a regular family affair, and I’m loving every minute of it.
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Spicy Grilled Beef and Chorizo Burritos
A popular Mexican favorite outside of Mexico is the burrito, a tortilla wrapped entrée that is is both delicious and convenient. It’s a meal you can hold in your hand. There is a lot of folklore surrounding the origins of the Burrito and like most “peasant” food, its history is unclear.
Cornbread Taco Bake with Spicy Pinto Beans
I’m spending a leisurely morning sipping on French Pressed coffee while searching through my recipes. I like to plan out the family menu for at least a week or two at a time. Truth be told, I’ve gotten into a rut lately – we’ve been eating a ton of chicken. That’s okay because we like chicken and there is so much variety in the preparation of poultry. But I wanted something easy that didn’t include boneless chicken breasts in the ingredient list. That’s when I remembered a family favorite that I haven’t made it a while.
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Mexican Style Chicken Lasagna
While I might not serve this “Lasagna” on Christmas Day, the garnish of green onions and chopped tomatoes do bring in that holiday colors. This recipe could easily be doubled for large gatherings, perfect for pot-luck parties.
New Mexican Filet Mignon with Sizzling Chipotle Sauce
Once upon a time long, long ago Hubby and I called Southern Nevada home. We loved living in the dessert. It was this appreciation for the red earth that drew us to New Mexico for a much needed couples-only road trip.
The drive was beautiful. The landscape breathtaking – rugged rock formations stretching up to touch a deep blue sky. New Mexico is like taking a giant step back in time to a place that is unspoiled by modern life.
It is also the only place in the world that someone from Las Vegas, when “Where are you from?” must clarify “Las Vegas, Nevada”. If not, you would hear a second question – “which one?” Any place else on the planet and the name “Las Vegas” immediately conjures images of the strip. One would be hard pressed to get Las Vegas Nevada and Las Vegas New Mexico confused.
One thing that stood out on our road trip was the cuisine of New Mexico. It is not to be confused with Mexican or Tex-Mex. The food of New Mexico is awesome, in a category all its own. If you are a huge fan of heat – as in chili-hot smoke coming out your ears hot, New Mexican cuisine is right up your taste-bud alley. Sit down to a meal at any authentic eatery in New Mexico and you’ll notice that sopapilla are brought to the table with your meal, along with a big bottle of honey. And for good reason – you need the honey to cool off your mouth between bites of incredibly spicy food. As huge fans of both spicy foods and sopapillas, we fell madly in love with New Mexican Cuisine. Make no mistake about it, this Filet Mignon is sizzling hot – New Mexican unbelievably HOT over-the-top OMG heat. Continue if you dare, but consider yourself properly warned.
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Mexican Pepper Steak – Taste the Sizzle!
My family adores spicy foods. Now that the colder weather is settling in for a long winter’s nap, it’s time to dust off some of those old family favorites. You know what I’m talking about – those dishes that warm you to your toes from the inside out.
Chipotle Marinated Pork Tenderloin
This is one of those times when canned ingredients are the only way to go. After all, unless you are growing your own jalapeño peppers, have a means to smoke-dry those peppers, you won’t find whole chipotle chilies in the produce aisle of your grocery store. A chipotle is not a type of chili pepper but rather a smoke-dried jalapeño. Typically, a grower passes through a jalapeño field many times, picking the unripe, green jalapeños for market. At the end of the growing season, jalapeños naturally ripen and turn bright red. In Mexico and the United States, there is a market for ripe red jalapeños. They are kept on the bush as long as possible. When they are deep red and have lost much of their moisture, they are picked to be made into chipotles.
Grilled Tequila Lime Steak
A few years back, I came across what seemed to be a quick, easy way to prepare a perfectly marinated flank steak. The recipe called for a combination of McCormick’s Grill Mate Baja Citrus Marinade to be mixed with a little oil, water, vinegar and Tequila. Let the steak marinate for 15 minutes, fire up the barbecue and grill. What could be easier? So off to the market we went. Flank Steak was on sale – great news! However, the Baja marinate mix was no where to be found. After stopping at three different markets, I gave up on the convenience of a mix. A little internet surfing, a little imagination and a little luck produced an awesome marinated Flank Steak.
Yummy Marinated Flank Steak Nachos
When I was first diagnosed with Diabetes, I thought my life was over. I would be eating like a rabbit while preparing wonderful, flavorful meals for my guys. Cooking two meals and resenting every minute of it. Have you ever noticed that people seem to react to a diagnose one of two ways? The first reaction is complete denial or over reacting. For me it was denial, until I spent three days in the ICU. Then the pendulum swung the other way – insanity set in and all I ate was lettuce. Okay, lettuce with chicken that had been poached without any seasoning. Uck!
Margarita Grilled Chicken with Spicy Stuffed Mushrooms
It’s time to say adiós a México, at least from a backyard grill’s perspective. Soon the weather will turn, the days shorter and the nights longer. Grilling season unofficially ends on Labor Day, although most of us continue to grill until the rains, winds and snow say otherwise. I wanted to go out with a bit of a bang, so I decided to try a recipe I picked up from the Slow Roasted Italian (theslowroasteditalian.com). Don’t let the name fool you – TSRI isn’t just about Italian foods. It’s all about home cooking, family values and a love for life. I’ve made a number of Donna’s recipes, and haven’t had one fail me yet.
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Kicking Salsa Verde Chicken with Cornbread Puffs
First off, I want to give special thanks to Kevin and Amanda over at kevinandamanda.com for this phenomenal recipe, originally posted on their site back in November 2012. If you aren’t familiar with Kevin and Amanda, be sure to check them out. Great pictures, interesting travel experiences, and step by step directions for terrific recipes that are always a success. To their original recipe, I made very little changes.
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Chipotle-Orange Glazed Pork Chops with Mango-Jicama Salad
The first time I made this dish, I was a bit apprehensive. Chipotle and maple syrup together? Really? Yes, really! There’s just enough kick from the chipotle that you know it’s there, yet the maple syrup is your savior, taking the edge off just a bit. An added bonus is that sweet-salty sensation these beautiful chops impart.
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Welcome to Rosemarie's Kitchen 