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Isn't it tragic when you're rushed, hungry, and eating an hour later than you meant to so you end up taking a terrible picture of some wonderful food?  It is to me because I look at this picture and think, "This isn't going to make anyone rush home to whip this up."   But you should.  You really, really should.     If you like black beans at all.  If you like smoky cumin-spiced dinners.     If you like the tangy flavors of cilantro and lime melded into fre...

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I'm in love with black beans.  Love, love them.  And here it is much, much cheaper to buy them dried and cook them myself.  So when I buy black beans I make the whole bag and then we have black beans for a long, long time.  This is not a problem for me or for Canaan, who likes to eat them like raisins.     I also love, love mexican food.  Especially when I'm pregnant.  Mexican food that involves black beans?  You just can't go wrong.     I a...

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Finding mexican chorizo was my grocery-store adventure for the week.  They had all the spanish chorizo I could ever want (note: must put paella on my "to cook" list) but nothing labeled mexican chorizo.  No matter, I asked the deli man.  He had never heard of mexican chorizo, but picked up almost each type of sausage telling me, "This one is delicious."  I tried to describe to him what made chorizo mexican.  He scratched his head and shrugged and again pointed to almost ...

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We like to get our fajita on regularly in this household.  Many times that means cleaning out the leftover meat in the fridge and combining it with a homemade fajita spice mix.  Fajita spices can save almost any bland or tough meat when you let the flavors marry in a skillet for a bit and you're left with tasty, tasty fare whether you liked the original meat or not.     Sometimes fajitas have nothing to do with salvaging leftovers and everything to do with the fact that we just love almost a...

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Shrimp and havarti quesadillas?  Um YES.     Perfectly cooked shrimp, sauteed mushrooms, my favorite cheese, and a bit of sweetness from the apricot preserves.  Um YES.  YES. YES.  YES.  Make these.  And you will be happy.   (And dinner will be on the table in 10-15 minutes.)   Havarti Shrimp Quesadillas From Taste of Home June/July 2010, p. 22 Prep/Total Time: 25 min. Yield: 2 dozen   1/2 lb. fresh mushrooms, chopped 1 T. canola oil 1 T. butter 6 T. apricot preserves 6 flour tortilla...

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Eggs!  Eggs have become one of my new best friends since I started eating for two.  While frozen chicken breasts and pork chops languish undisturbed in my freezer for months, I’m getting my protein fill from breakfast foods.  And seeing as how I’ve been in love with Mexican food my whole life and now even more than EVER, Mexican eggs sounded like a scrumptious dinner treat.     They were.  They are.  We ate it.  It’s gone.  It was delicious.   And.  I poached my very...

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Lately it’s been like a Mexican fiesta at our house: carnitas, gorditas, burritos, Mexican lasagna, corn and avocado salsa and most recently chilaquiles.  I’ve been holding out on you I guess with the lack of photographs of these goodies.  But Nate urged me to record these chilaquiles in photographic history.     This is a traditional Mexican dish that I’ve never put my hands into, but my co-workers’ love for it left me ready to try when the Mexican craving hit.  (These things al...

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I’m officially back in the saddle again.  I made dinner last night from start to finish, no pre-bought products, brand new recipe.  And it was deliciously satisfying and perfectly, boldly flavorful.  Just how I like it.  The recipe?  A result of my newest magazine subscription, Fine Cooking. The Southwestern flavor combos were enough to entice me away from my recently meatless cravings.  It’s been awhile since I stopped obsessively buying boneless, skinless chicken breasts and freezing...

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