Here’s a delicious Mexican supper that utilizes leftover Spanish Rice. If you’ve made my Authentic Spicy Spanish Rice, then you know this recipe will cook up a ton of spicy rice. The leftover rice is great to reheat as a side for so many Mexican dishes or to use in burritos. Or you could try a Rosemarie Original.
Continue reading “Spicy Chicken Thighs Smothered in Spanish Rice”
It seems my crew has been craving a lot of South of the Boarder suppers lately – they love their Mexican food. And it’s okay by me, since many of their favorites aren’t overly complicated to prepare, perfect for weeknight dining. When I asked Hubby if he would like some refried beans or Mexican Salsa Rice with the Enchiladas, he declined, telling me that my Enchiladas are a great meal all by themselves. As flattering as that is, please serve your favorite sides.
I love using my Crock Pot – especially during the summer, when you don’t necessarily want to heat up the house with the oven all day or slave over a hot stove. I especially like crock pot cooking on the weekends in the summer. Beautiful days are spent outdoors. With a crock pot, you can throw things together in the morning, then spend the day doing fun stuff, to return at the end of your adventure to a complete or nearly complete supper. Yeah, that’s always nice!
Street Tacos have been around for as long as tacos themselves. Once packed for the working man much the way a sandwich is packed in a lunch box, these tacos are now a popular items among Food Truck and Street Cart diners. Traditionally speaking, street tacos are made from fish or slow-cooked shredded pork. Mine aren’t.
Continue reading “Chorizo-Lime Street Tacos”I’ve made this Mexican Taco Ring several times now. I can’t believe I haven’t shared this fun recipe before.
In what seems like a life-time ago, before Kiddo came into our lives, I was working on a book. The book, although fiction, was woven from the tapestry of American history from 1868 to 1876. What is the saying? Write what you know about . . . historical accuracy meant a great deal of research.
Continue reading “Pow-Wow Navajo Tacos”Generally I don’t talk about heath issues. I’m not a health nut by any stretch of the imagination. A quick look at some of my recipes will attest to that statement. Still, I want to take a moment to talk about Diabetes.
Who doesn’t like tacos? Just about everyone, right? Tacos are the perfect food. Think about it – all the major food groups are found in a taco. Fruit (tomatoes and avocados), vegetable (lettuce), grain (taco shell – okay, that might be a stretch, but work with me here), dairy (cheese and sour cream) and protein (filling) – yep – it’s all there. There are chicken tacos, beef tacos, fish tacos, shrimp tacos – even bean tacos. Just about anything folded into a warm corn shell can be called “taco”. (Hey, I’ve even seen Ice Cream Tacos – like a drumstick, only the “stick” is shaped like a taco shell). One of my all time favorites are Chorizo Tacos.
Continue reading “Super Easy Chorizo Tacos – The Perfect Food”
What could be better than one tostada? A double-decker, of course! These yummy tostadas are a favorite in our house. I promise, they’ll become a favorite in your house, too. They are as much fun to make as they are to eat. Imagine the crunch of not one but two tostada shells layered with beans, spicy meats, cheese sauce and an endless assortment of beautiful toppings. Yum! As a tostada, it’s a complete meal. Served on small corn chip rounds, these can be transformed into bite size fun perfect for your next Mexican inspired affair.
Continue reading “Double the Yum with Double Decker Tostadas”
Did you know long before there was a Taco Bell, Glen Bell opened a drive-in taco stand in San Bernardino called Bell’s? That was way back in 1954, before the notion of chains and fast food franchises. By 1962, the first Taco Bell Restaurant opened in Downey, California. Two years later, the first franchise opened in Torrance, and three years after that there were 100 Taco Bells throughout southern California. I haven’t a clue when the first Taco Bell opened in my hometown. All I know is that when I was in high school; we could dig change out from under the sofa cushions, fill up on tacos and still have money left over for a tank of gas. Yeah, those were the days.
Continue reading “Taco Bell Inspired Crunchy Tacos”A popular dish when I was growing up were tostadas – simply an open-faced taco with a refried bean base, meat in the middle and melted cheese topping. Dad did not believe in store-bought tostada shells. We used soft corn tortilla taco shells and fried them crisp. For whatever reason, the frying was always assigned to me. If I were to venture to guess, I would say it was because I was the oldest, and Dad was confident in my ability to fry the shells without burning myself or the kitchen. All I know is that I hated the job – it was boring! (Maybe if we had I-Phones or I-Pads with digital music to dance to, it might not have been so boring).
Continue reading “Spicy Beef and Chorizo Tostadas on a Crisp Fried Shell”
Growing up, we were all fans of Mangoes – except my brother, but then his eating habits are beyond bad. I guess that’s to be expected since Mangos are the national fruit of the Philippines, my mother’s homeland. The little heathens that we were, we ate our mangos “uncivilized”. Mom would cut the top and bottom off the mango, stand it on end and slice the flesh away from the pit. Mom would then “dice” the flesh, taking care not to cut through to the tough skin. We turned the mango inside out and we would eat the yummy, sweet fruit right out of the skin. A civilized person, it seems, would slice along the skin and serve the cubes in a bowl. But hey – Mother Nature already provided the bowl – right? I love mangos! While mangos of the Mexican variety are more fibrous than their Asian counterparts, both are very sweet and juicy when fully ripe. An un-ripened mango is sour, more commonly found in chutney.
There are so many wonderful Mexican recipes – too bad we can’t serve them all for Cinco de Mayo. Can you imagine what a spread that would be? Endless tables of yummy, spicy foods. I know Hubby and Kiddo would be in dining heaven!
Continue reading “Mexican Roast Beef with Chipotle Sour Cream Sauce”
A few years back, in honor of Cinco de Mayo and all things Mexican, I decided to cook up all sorts of yummy foods – a week of Mexican dishes leading up to the big event. This super quick, delicious rice was a part of that week-long celebration.
Continue reading “Mexican Salsa Rice”Have you ever made something without fully understanding what possessed you to come up with it in the first place? This is one of those “what the heck” recipes that my family adores! It’s so quick, so easy and yet so packed with flavor. Perfect for a busy night or when you what something that tastes good without a lot of work. The recipe is three ingredients. That’s it. The steps are only three – brown, mix, bake. See, I told you it was easy.
Continue reading “Taquitos in a Spicy Chorizo-Alfredo Sauce”
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