Grilled Cumin-Lime Zucchini Quesadilla. We’ve hit summer.
Temperatures near 100˚ for as far as the forecast goes, corn over head high, and zucchini the size of baseball bats (well, not quite, but close.) I have a feeling it’s going to be long July of finding creative ways to use the abundance of zucchini. I grew up on zucchini bread and really nothing else. For the longest time I had no clue zucchini could be used for anything except sweet bread. This quesadilla is a snap to throw together and I think you could even convince your meat-grilling friends to save you some space on the grill! Mexican Corn Cakes Recipe from Betty Crocker. Easy Green Chile Enchiladas. When I was in Albuquerque with Marlboro Man and the boys a month ago, I had a really fun book signing.
Such incredibly nice and lovely people. Gyro nachos. There is this really amazing little Middle Eastern restaurant that is so close to where I work, I can see it from my office window.
Their lunch menu is full of delicious classics like falafel sandwiches, gyros and kebabs. We hit it up a few weeks back, and I was immediately drawn to the specials board where something called “Pita-chos” were listed for $7.99. Pita? Nachos? What the what!? The iPhone photo doesn’t do them justice. Like most American homes, my kitchen does not include gyro meat machine/spindle/cooker thingy (technical term). This recipe makes a lot of nachos. Healthy Dinner Recipes for Weight Loss. Eggplant Parmesan Pasta Preheat the oven to 425 degrees.
Beat 1 egg. Dip two 1/2-inch-thick eggplant slices in egg, coat with 2 tablespoons panko, and season with salt and pepper to taste. Place on a baking sheet lined with parchment paper, mist with nonstick cooking spray and bake 10 minutes a side. Meanwhile, cook 2 ounces whole wheat angel hair pasta. What do you think of this story? Enchiladas verdes recipe. When I used to go home to Houston, my first stop after I got off the plane was a restaurant called Amalia’s.
It was a Tex-Mex joint and on the menu there was one of my favorite dishes—enchiladas verdes. Amalia’s enchiladas verdes were the best in their class. The sauce wasn’t complex, as it was just a tomatillo, serrano, garlic and cilantro blend. And the meat wasn’t fussy, as it was just sweetly caramelized little bites of pork that were both crisp and juicy. But when you combined those two with homemade corn tortillas, melted cheese, onions, avocadoes and sour cream, you suddenly had a plate of food that felt like home. Enchilada Cupcake with Creamy Guacamole Icing. Posted on March 28, 2012 by Missy in Recipes , Whatcha cookin' up for supper? Are you starting to see a pattern here? I’m really having fun with the muffin tins; I’m going to make it my goal to see just how many things can be cooked in the muffin tin!
This Can't Be Vegan: Pumpkin-Corn Enchiladas with Salsa Verde. Most people think of making enchiladas from scratch as a laborious, time-consuming thing.
And then there's this recipe. Super easy, super fast, super delicious, and super unique. The perfect Mexican-inspired dish for fall, these enchiladas combine pumpkin, veggies, and warm spices for a hearty, comfort-food-worthy meal. But seriously, you'll be amazed at how easy these are to make. There's no cooking involved (pre-baking, at least). Mexican Lasagna – Tortilla Pie. When I was new to cooking if I ran across a recipe that called for chili powder and ancho chili powder I would have simply added those amounts together and dumped in the cheapest store brand chili powder I had on hand.
When I was a new blogger I’d constantly try to take baked casserole meals like this one out of their dishes and photograph them on a plate, presenting one of the most homely meals possible to my readers. I have found the light in both respects. Chili powder is something that really, really can be wonderful or be pretty sub-par depending on your source. Moreover, when recipes call for two types of chili powders, you’re really missing out by not making the recipes as specified! And casseroles pretty much always look much more fantastic in their baking dishes than slopped onto your plate. Fake Food Free: Jerk-style Country Ham and Pineapple Tamales. This is the fourth in my series of Cookbooks for Christmas.
Be sure to check out The Fundamental Techniques of Classic Bread Baking, The Vegetarian Option and How to Cook Indian. Before I moved to Kentucky, country ham was nothing more than the step-child of meat options on the Cracker Barrel breakfast menu. I had no idea why someone would select ham over bacon or sausage despite the fact that they all came from the same animal. Then I moved to Kentucky. Suddenly country ham is everywhere. See, I told you. My first encounter with country ham had me gasping for a drink of water.
Guess what is featured from my part of the world.