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Chicken Taco Salad with Creamy Cilantro Lime Dressing: Yum!
It’s hard to develop a salad that is satisfying as a stand-alone dinner. However, it’s not impossible and I think I succeeded with this taco salad I made a few weeks ago. It was delicious that night and provided plenty of leftovers for lunches to come! Plus, the light, spicy and creamy cilantro lime dressing I developed for this salad is perfect for summer…It not only satisfied me for dinner, but also satisfied my husband, a tough feat to accomplish! [Read More]
My Results from Many Years of Trial and Error…
I love guacamole and let’s face it, avocados are nature’s (healthy) butter! It’s always better homemade and it’s taken years for me to perfect my guacamole recipe and technique. I think I’ve finally found a blend the works best for my tastes and want to share it’s goodness with the (internet) world! [Read More]
An attempt to please the masses (i.e. the hubby)
In an earlier post, I noted that I love salsa verde. However, my husband doesn’t care for it…
So, in an attempt to please the both of us, I made both salsa verde and salsa roja! First attempt at both and both need a bit of work, but not too bad for a first attempt!
 Exact proportions are up to you, I think I made this a bit too oniony, but that’s the beauty of sauces, they are very adaptable and cheap to make. [Read More]
Tomatillos with a kick!
I love, love, love salsa verde! It is my favorite of the salsas and I’ve been wanting to try out my own for quite some time.
 Again, with my other Mexican salsas, I won’t give proportions, these are highly experimental and as long as you have an idea of what kind of taste you want, you can adjust from there. [Read More]
Isn’t is always better homemade?
I’ve always been wanting to try my hand at traditional Mexican and Tex-Mex food. So, today I gave it my best shot making my own sauces from scratch and making an enchilada feast!
First up is the enchilada sauce. You need to make this early in the day, as it needs to be at room temperature or cooler to dip your corn tortillas into (unless you want them to disintegrate before your eyes). I found the process extraordinarily simple though and just about anyone can do it!
 I’m going to keep the proportions of ingredients a bit of a secret, as the bulk of this recipe comes from a restaurant, but the process is what fascinated me the most. [Read More]
Recreating the Lemon Tree (Part 1)
The Lemon Tree is our favorite Peruvian restaurant in Houston. Comfortable atmosphere, great people, and as authentic as you can get around (so says my Peruvian colleague)… [Read More]
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