February 19th, 2008
Next time you’re ordering a burrito at the counter and see the stainless steel container of shredded meat behind the counter, tip your hat to whatever hands had to pull that meat apart (and hope that they wore gloves, or instead held a coupla forks to do the job).
I had a hankering for making carnitas after a mother of one of the girls I coached would make the dish and bring it to the tournaments. It was tasty, and she was Asian, so I figured whatever flavors she got was surely reproducible.
What is carnitas? According to Wikipedia,
Share This
Filed under: Mexico, Recipes | No Comments »
January 9th, 2008
Bookmark this CookingLight page now. They call it the Superfast list - healthy, easy, and fast recipes. I have yet to try them but I took a look at a few and they look easy enough for an amateur like me with an all-electric kitchen (AEK).
My real goal is to find recipes that are able to take its list of ingredients and not have any leftovers of them. Ok, that sounds a bit awkward. I realize that most recipes I make will have leftovers. I eat more than one serving, and recipes are for 4-6 servings, on average.
Share This
Filed under: Other Food Stuff, Recipes | 3 Comments »
December 30th, 2007
My friend TBJ’s momma was in town, so I had the honor of meeting her over a homemade dinner. TBJ picked an easy chicken recipe from Epicurious, and served up Chicken with Red Bell Peppers. This is an easy one to make, with ingredients that you should have mostly available. The sweetness of the red bell peppers balances well with the white wine and butter.
Share This
Filed under: USA, Recipes | No Comments »
November 19th, 2007
You wanted more recipes along with restaurant tips, you got ‘em. (They just take a little more time to write but hopefully you’ll try this out and let us know what you think!) Thanks go to Chef Sanchez for sharing the now not-so-secret recipe for an Americanized version of chicken enchiladas.
The ingredients are simple - we got them all at Safeway:
1 fresh hot rotisserie chicken
1 pack of 30 or so tortillas - you’ll have some leftover
1 large can of Cream of Chicken soup
2 regular-sized cans of Cream of Asparagus soup
2 small cans of salsa verde (also known as tomatillo salsa or green chile sauce)
1 bag of shredded cheese, Mexican 4-cheese style
1 casserole dish
1 large mixing bowl
nonstick cooking spray
Share This
Filed under: Mexico, USA, Meals from $5-15 per main course, Recipes | 2 Comments »
