My friend Bethany brought this to my house with some (delicious) guacamole and chips. As we all chatted I dug into the guac (obviously). If and when I dunk my chip into salsa it’s for one of two reasons. Either there isn’t any guacamole, or I’ve eaten so much gaucamole that I think to...
I can remember the first time I had Mexican street corn – it was a “side” that came with food truck takeout. My husband handed it to me; if it was typical corn on the cob I may have passed it up, but this version looked interesting…charred corn, a creamy sauce and lots of...
This was one of our recipes in level one cooking; we taught it in the dairy unit. It was novel for me because the quesadillas are cooked in the oven, whereas I’d been making them stovetop my whole life. What’s the difference? It’s less messy, it’s hands-off, and the tortilla, instead of being flat...
I’d like to get props for teaching my students how to make fish tacos over ten years ago; they’re a mainstream menu item now but it wasn’t the case then. These fish tacos have remained in my memory in such a way that I won’t order the dish off a menu; these are the...
Pretty sure I’ve mentioned before my weather related anxiety? It basically goes like this – on beautiful days I feel that I must spend hours outdoors and if/when I’m prohibited, I feel as if I’ve “missed out” and will never experience those moments in exactly the same way again. On cold or rainy days,...
Taco Tuesday is a common idea and though we love Mexican food, it’s not one we enjoy. I never seem to have the right ingredients on hand, all at the same time. Recently we ate at a friend’s house and Tessa loved her tacos there so much that she’s been asking for them on...
Notice this is not “baked enchiladas”. That would be entirely different and most definitely more time consuming, what with all the filling and rolling. This is another one dish dinner, and though I made mine cheesy (it can be downright depressing to avoid both gluten and dairy), I’ll tell you how easy it would...
I’ve been considering once a week chili for the cooler months of the year. Why? It’s healthy, the whole fam enjoys it, it comes together quickly, and it’s naturally gluten and dairy free (we don’t avoid dairy but you might). Also, this just in, there are about a thousand versions you can make.
“Volumetrics” at its finest. What is volumetrics, you ask? It’s eating large quantities of food with a high level of nutrients for a low level of calories. It’s what hungry girls like me do on a daily basis without even realizing it anymore. Can’t tell you how nice it was to dig into a “bowl”...
OH man. I’ve found my new go-to app. It’s crowd pleasing, naturally gluten free, and hearty enough to keep a pretty big group of people satisfied – kids included (Tessa’s a big fan). I got the idea from my favorite enchilada recipe and barely adapted the amounts to make it just a bit creamier,...
