One of the things I look for in a recipe is down-time – you know, that time when the dish is cooking all on its own, without a great deal of attention. That “down” time allows me to do other things – run a few errands, putter about the house, reorganize a closet or simply relax with a cup of tea and watch the clouds roll by.
Continue reading “Beef Enchiladas With Cilantro Cream Sauce”
So I gotta ask, isn’t this chicken dish pretty? Swimming in a spicy gravy, garnished with peppers and tomatoes – yum! And just feast your eyes on that gooie melted cheese. Serve this delightful chicken with a side of refried beans, some warm tortillas and maybe Peach Margaritas.
Yesterday I gave to you my latest Mexican creation, Pork Salsa Verde. It was part of a desire to break out of a garden-fresh rut. Yeah, even when whipping up dishes with things straight from my garden, it’s possible to get stuck in a rut.
Continue reading “Frijoles Negros Refritos (Refried Black Beans)”Yesterday evening Hubby and I puttered together in the garden at the end of our day. For me, it’s a special time, the highlight of my day. I look forward to just the two of us talking as we putter. We chat about future plans, world events or whatever happens to pop into our heads.
There is nothing like coming home to a wonderful meal, all cooked up in a slow-cooker, just waiting for the final touches. These Shredded Pork Tacos are absolutely delicious. The pork can be started in the crock pot while still frozen, perfect for forgetful cooks or last-minute decision makers – no need to defrost ahead of time. The slow-cooked pork is then finished in a large skillet, adding all the “taco” seasonings at the end. There will be plenty of meat left over for a second meal or to use as a filler to make pork enchiladas. The flavors are mild, lending easily to other creations.
Continue reading “Shredded Pork Tacos – Slow Cooker Style”Whenever Hubby and I find ourselves in a situation or circumstance that is out of the ordinary, over the top or unusually different, we look at each other with a smile and say “Honey, we’re not in Kansas anymore.” This is in reference to the Wizard of Oz, when Dorothy steps out of her house and into the land of Oz, as the movie changes from black and white to full color.
Continue reading “Honey, We’re not in Kansas Anymore – Beefy Chimichangas”
I love the colorful Mexican-Style corn you find in the canned vegetable section of the grocery store. It’s so pretty. Perfect for serving alongside spicy recipes such as Mexican Pork Chops with Ancho Chile Cornbread Stuffing or New Mexican Grilled Flank Steak. That said, I haven’t actually served the store-bought variety in years.
Before the dog days of summer have completely slipped away, let’s throw a little something on the grill, shall we? Okay, excuse me while I meander elsewhere – we’ll get to grilling in a minute. What the heck are dog days of summer anyway? To me, it’s a way of conveying the slow, unhurried days of summer. Like a lazy hound dog resting on the porch. Continue reading “Arrachera a la Parrilla (Grilled Flank Steak)”
Growing up, Fried Chicken – as in real fried chicken – was a stable in our house, especially on Sundays during the summer. Dad cut up the chicken, dredged it in flour and usually fried it in two big, black cast iron skillets filled with melted shortening. I can see him now in my mind’s eye, a kitchen towel draped over one shoulder.
Many years ago, while in Cozumel, I had the most delicious grilled beef roll filled with succulent crab and served with a spicy cream sauce. The flavors, the textures, sweet citrus and spicy hot chilies dancing about on my tongue was amazing. This was a dish I wanted to have again and again. The problem was, I didn’t have a recipe.
Continue reading “Cozumel Inspired Crab-Stuffed Skirt Steak in a Chipotle Cream Sauce”
I know, this seems like a crazy post. Really – a recipe for warm tortillas? Yet so often, I see people trying to fill soft shell tacos or a flour tortilla only to have their tortillas fall apart, crack and just turn into a filling nightmare.
Continue reading “Warm Tortillas – Perfect as a snack, a side or something to fill”
Sometimes I get on a kick – spending several nights “dining” in the same country before moving on to another part of the world. Lately, I seem to be fixating on Mexico. It began with the notion of Taco Tuesday a while back. But let’s face it, Tacos are such a small part of the culinary delights of a country that is as diverse as Mexico. It would be like saying America is all about hamburgers and hot dogs. I’ve expanded the Taco Tuesday thing to be Mexican Tuesday.
Continue reading “Mexican Pork Chops with Ancho Chile Cornbread Stuffing”
Just when you thought we were done with Taco Rings, Taco Pies and all things Taco in Crescent Rolls – along comes another in the long line of takes on the Taco. Oh, but this one is just a little different. While Taco Braid is very similar it is made with pizza dough rather than Crescent Rolls, with the addition of sautéed onions and chopped tomatoes baked right into the Braid. Besides, I’ve got to admit – I really like the look of just about anything served inside braided bread. The outside all golden and delicious. Slice into that braid and everything just looks so yummy.
The first time these Chicken Enchiladas were served up for supper, Kiddo was in charge of making dinner. He knocked it out of the ballpark with just a few simple ingredients. One thing is certain, Kiddo knows how to cook.
Continue reading “Super Easy Green Chili Chicken Enchiladas”
I came across this recipe recently on food.com. The kiddo and I really like Jack-in-the-Box tacos – for reasons I don’t understand. (Hubby thinks we are daft). So we decided to give them a whirl. I added more beans than the original recipe called for, as well as more taco sauce to the meat mixture. The original recipe said it made 12 tacos. I only got 8 out of mine, but I was heavier on the filling than those you get at Jack-in-the-Box. The only draw back that I found was how much the grease splattered when the tacos were fried. You’ll need plenty of paper towels handy to blot the oil from the tacos before serving. These are NOT healthy tacos – it’s fast-food junk all the way. Even so, they are really good.
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