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Hatch Chile and Goat Cheese Enchilada Casserole:
It’s Hatch Chile Season…let’s get roasting!
Okay, you may not have seen Hatch Chiles before. I certainly hadn’t before I moved down to Texas…Oh how I didn’t know what I was missing! Hatch Chiles come from Hatch, New Mexico and are in season typically in August. Our local upscale market that we frequent, Central Market, has a few weeks during August where they roast fresh Hatch Chiles and make all sorts of goodies with them. Typical products include the usual salsas and dips, but also extend into the not as usual hot dog buns and cheddar loaves. Heck, I bet if they could get away with Hatch Chile Ice Cream, I bet they’d make that too! (Well…maybe that’s an idea for me…Hatch Chile Ice Cream…) Well, no, I didn’t try making ice cream with this season’s harvest of Hatch Chiles, but I did make a really tasty casserole with odds and ends I had lying around the house. [Read More]
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 First Attempt at Chicken Tortilla Soup: A Rousing Success
A few weeks ago (probably about 3 or so by now), I noticed I had a lot of semi-related things in the fridge to make for my “Batch Cooking Sunday”. Not quite sure what to do, I decided that I was going to at least boil some fresh chicken breasts in the fridge to make shredded chicken. Well, that got me thinking about trying my hand at soup…chicken tortilla soup to be exact! I searched far and wide on the internet for some base recipes to work with and couldn’t find any that quite fit the bill for me…so, I took matters into my own hands (which can be good or bad…)! We didn’t have any fresh tomatoes, so I decided to try a chili base to my soup…which ended up being a great choice! [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]
A Healthy Take on the Stuffed Pepper…
Mark had to work on Easter Sunday, so we had our Easter dinner on Saturday…That left Sunday’s dinner up in the air. It was a beautiful day outside, so I wanted to spend a good chunk of the day enjoying it, so that left little time for actual dinner making/prep. I had a brain storm a few weeks ago about interesting dishes to try, and I came up with this idea of stuffing poblanos with ground turkey and black beans for a healthier version of the Tex-Mex (or Mexican) stuffed pepper. It was very good and needs only small modifications to become great! [Read More]
Summer is coming…are you ready to grill? (Cooking School pt. 2)
Welcome to part 2 chronicling our trip to Sylvia’s Enchilada Kitchen Beef Fajita Cooking School!
The main event of last weekend’s cooking school was grilling beef fajitas. Not too many secrets were given, Sylvia does in fact specialize in enchiladas, but her beef fajitas are still excellent! Sylvia herself said that her beef fajitas have taken years to develop and process and simplicity in the marinade is what makes her fajitas great. [Read More]
What is Capirotada? Sylvia will teach you! (Cooking School pt 1)
 Capirotada, ready to eat! Photo taken with permission of Sylvia Casares Last Saturday, my husband and I went to Sylvia’s Enchilada Kitchen for a cooking school on how to grill beef fajitas. It was an excellent class, taught by ex-home economics teacher and food scientist, now restaurateur Sylvia Casares. Sylvia’s knack for teaching shone as she weaved stories of her early life in South Texas to explain her cooking styles. I’m going to go over cooking school in a few posts…but have to do the dessert first…capirotada! [Read More]
Move Over Huevos a la Mexicana…there’s a new Sheriff in Town!
One day I was reading about scrambling tofu as a scrambled eggs substitute. This intrigued me and I looked into recipes a bit further. Most of the recipes called for turmeric to give the “eggs” their golden yellow color. However, I was on a mission, for a Tex-mex style tofu dish that would please even the most unlikely tofu eater! I was craving Huevos a la Mexicana, so I figured why not try Tofu a la Mexicana?
[Read More]
Preparing multiple enchiladas for a picky (or adventerous) family
 Whether your family is picky (everyone has their different favorite enchilada) or they are adventurous (likes to try a bit of everything), this post is for you! Today I made 4 different kinds of enchiladas in the same dish with great success. [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]
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