With soup season well underway I am taking every opportunity I can to conjure up a warming pot of soup! Given my meal of choice I’ll pick soup nine times out of ten. For me, it’s the most perfect meal. Nothing is more comforting or warming. I find the act of prepping and cooking soup just as rewarding as the eating! This hearty, stick-to-your-ribs… [Read more]
Bobby Flay’s Honey Chipotle Chicken Wings earned rave reviews at my Mexican Inspired Dinner Party! Sweet and spicy, they pack a hit of smoky heat that slowly creeps up on you, but doesn’t burn your tongue off. The sticky, succulent wings were one of the first things to completely disappear off my appetizer table – everyone loved them! The wings are tossed in a dry… [Read more]
Flank steak is dry rubbed, seared and then slow-cooked all day long in a crock-pot with taco spices, beef broth, lime and tomato paste until it’s fall-apart tender. I cooked this for my Mexican Inspired Dinner Party – the day before – so that all I would need to do was heat it up before the party. My crockpot kept it warm for me until… [Read more]
A copycat recipe for the beloved chicken chimichangas from the now closed Chi-Chi’s restaurant. This version is baked rather than fried and calls for using shredded rotisserie chicken, a great shortcut that makes this another quick and easy meal.
A bold and sassy soup recipe for vermicelli noodles with meatballs and chile peppers. Whole chile peppers simmer away in a freshly pureed tomato broth to give this soup outrageous flavor. The vermicelli is also cooked right in this spicy sauce where it imbues itself right into the noodle. The meatballs are simply seasoned and simmered separately in water which later gets mixed into… [Read more]
A set of Tex-Mex style recipes for Picadillo and Mexican Rice adapted from the Los Barrios Family Cookbook straight from the heart of San Antonio, Texas. Picadillo is found in Spanish and Latin American cooking and every country has their own version. Made from ground beef with garlic, onions, bell peppers and tomatoes; it’s delicious all on it’s own, served over Mexican rice or as… [Read more]
A recipe for a savory deep-dish pie packed with all the Tex-Mex flavors I love. The filling is made of black beans, fresh corn, tomatoes, green chiles and sour cream to hold it all together. The filling is then layered just like a lasagna between flour tortillas in a deep-sided pie or cake pan and baked. It’s served with your favorite fixin’s like avocado, black… [Read more]
A zesty recipe for cold rice salad packed with Southwestern flavors like green chiles, avocado, corn, tomatoes, red onion and cilantro lightly dressed with lemon and olive oil. The bright and fresh flavors make it the perfect accompaniment to anything grilled and it is perfect for a pot-luck, picnic or barbecue.Rice salad may sound a little strange to you if you’ve never eaten it before…. [Read more]