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.
Continue reading “Chipotle-Orange Glazed Pork Chops with Mango-Jicama Salad”
I know summer seems to linger. I know, cooking spicy food when it’s still warm outside is seriously crazy, but this recipe from kevinandamanda.com has been on my menu for a while. Life just kept getting in the way – you know, those mundane things like laundry, cleaning the house, and keeping the hardwood floors looking sharp. Excuses, excuses!
Continue reading “Spicy Sausage Pasta with Mexican Tortilla Salad and Avocado Dressing”
A while back, I came across one of those one-sheet pan dinners. This one was for baked fajitas. We love fajitas. And who does not like the convenience of a dish that is all cooked up together on a single baking sheet? (Original recipe can be found over at The Yummy Life http://www.theyummylife.com/Oven_Chicken_Fajitas) Monica of The Yummy Life gained her inspiration from Sheet Pan Suppers, by Molly Gilbert of Dunk & Crumble blog. Thank you, ladies.
Have you ever noticed that when a fast food or chain restaurant has a hit on their hands, dozens of Copy-Cat recipes flood the foodie world? Everywhere you look, at every turn there’s a Copy-Cat in books, magazines, the internet and even within the restaurant industry itself.
Continue reading “Chorizo Crunch Wrap – Double the Pleasure!”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”
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