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.
Category: Mexican Cooking
Cozumel Inspired Crab-Stuffed Skirt Steak in a Chipotle Cream Sauce
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”
Warm Tortillas – Perfect as a snack, a side or something to fill
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”
Mexican Pork Chops with Ancho Chile Cornbread Stuffing
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”
Taco Braid
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.
Super Easy Green Chili Chicken Enchiladas
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”
Jack-in-the-Box Style Tacos
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.
Continue reading “Jack-in-the-Box Style Tacos”Spicy Chicken Thighs Smothered in Spanish Rice
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”
Easy Beef and Chorizo Enchiladas
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.
Shredded Chicken Tacos (Crock Pot Style)
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!
Chorizo-Lime Street Tacos
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”Mexican Taco Ring and Family Game Night
I’ve made this Mexican Taco Ring several times now. I can’t believe I haven’t shared this fun recipe before.
Pow-Wow Navajo Tacos
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”Mexican Taco Stuffed Tomatoes
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.
Super Easy Chorizo Tacos – The Perfect Food
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”
Welcome to Rosemarie's Kitchen 