Mexican / Black Bean / South American
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These Crock Pot Mexican Stuffed Bell Peppers are easy and delicious, and you don’t need to turn on the stove or the oven to prepare them. Just chop and mix and they are ready to go. One of my absolute favorite cookbooks is Slow Cooker Revolution from America’s Test Kitchen.
Hatch New Mexico Green Chile Recipes Basic Green Chile Sauce Here's one of the two "elixirs of life" for New Mexico chile lovers...the other being basic Red chile sauce. Together these two basic sauces constitute the major ingredient of most chile dishes. We think of these two sauces as the "Yin and Yang" of chile. Don't ask us to choose a favorite!
Frances Janisch total prep 1 1/2 pounds tomatillos, husked, washed and cut into quarters 1 jalapeno, split in half through the stem 2 cloves garlic, peeled 1 white onion, rough chopped Extra virgin olive oil Kosher salt and freshly ground black pepper 1 bunch fresh cilantro, washed Juice of 1 lime 12 6-inch whole wheat tortillas, cut into 1/2-inch strips (they can be a day or two old, but fresh is fine too) 3 cups roasted chicken, shredded 4 scallions, finely chopped 1/2 cup fresh cilantro, chopped 2 tablespoons ground cumin 1 teaspoon chile powder, optional Kosher salt and freshly ground black pepper 1 cup crumbled queso fresco 1 cup grated packaged mozzarella cheese Roast tomatillos: Lay quartered tomatillos, garlic, jalapeno, onion on a sheet tray and drizzle with olive oil.
Con Poulos total prep At New York City's Dos Toros, brothers Leo and Oliver Kremer offer amazing San Francisco style tacos, burritos and quesadillas -- simple, fresh and sustainable. 3 medium tomatoes, coarsely chopped 1/3 cup(s) fresh lime juice 1 cup(s) water 1 teaspoon(s) salt 2 pound(s) skinless, boneless chicken thighs 2 tablespoon(s) vegetable oil 1 teaspoon(s) sweet paprika 1 teaspoon(s) dried parsley 12 corn tortillas, warmed Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados onions tomatoes and cilantro for serving 1.
On Friday I posted my usual tacos that Mandi and I make most Thursdays.
I love being a food blogger… You know why? Because I get to try different things for the sake of keeping up with my blog. Before I would just cook the same things over and over but since I started my blog several years ago, I’ve always been looking for different ways to cook things up. I try not to cook the same things (unless it’s just downright amazing) too often so that I can experiment in my kitchen and try new things and post about them on my blog. I have been posting different ideas on how to use leftover wonton skins..
Recipe: homemade mexican chorizo It’s been an ordinary week around here. And ordinary is pretty spectacular!
This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof.
I don’t know about you but I love Hawaiian BBQ restaurants. We used to have one near our house but for some reason it closed and turned into a sushi bar. I was kind of sad to see it go, but I digress.
In my post for Father’s Day last year , I mentioned that my Dad has a specific set of tastes. I’d sum it up as Southern Californian Mexican meets 50′s child nostalgia meets snack-hungry sweet tooth. He loves when I’m around the house because there’s always some sort of treat he can have after dinner, and he asserts that pineapple upside-down cake is an under-rated dessert that is a sad example of lost food trends getting the best of people’s palates.
Easy Avocado Fries Servings:4 Ingredients 2 large ripe avocados 1 cup all-purpose flour 3 large eggs, beaten 2 cups panko breadcrumbs kosher salt for sprinkling oil for deep-frying
I've recently moved from California to Seattle, Washington.
One of the year’s biggest eating weeks in our house doesn’t even take place during the month of December.
El Pollo Loco is a fast food chain known for its citrus-marinated chicken.
Even the most loyal Kentucky Fried Chicken fan has to give respect to a good El Pollo Loco chicken breast. They are always so juicy, tender, and flavorful. What many frequent customers are quickly discovering is that El Pollo Loco’s extremely unique flavor doesn’t just come from the chicken. A signature marinade is responsible for El Pollo Loco’s delicious savory taste. Here is the recipe the Orange County Registrar published in a story about El Pollo Loco’s unique flavor.