Tag Archives: Cilantro

say cheese. [spicy beef queso dip]

December 11th, 2014 by | comments

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My roommate and I are hosting a white elephant party tonight and are providing some of the appetizers. I wanted to make something with ground beef, since I had some on hand, so I decided to make a velvety and delicious beef queso dip. I speak from experience when I say that this dip is addicting…I couldn’t stop “taste testing” it last night!

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spice it up. [bbq-tequila chicken tostadas topped w. jalapeño-pineapple salsa & spicy bbq sauce]

June 30th, 2014 by | comments

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This past weekend revolved around food–particularly yesterday. On top of making these delicious and unique tostadas, I made spicy queso dip (with my new cast iron skillet!), and jalapeño margaritas. I’ll post both recipes soon. Back to the tostadas, though. The tostadas were beyond flavorful and spicy! I have a relatively low spice tolerance, so I added extra sour cream to calm the burn. :)

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spring things. [pork tenderloin w. grilled pineapple salsa]

April 9th, 2012 by | comments

Hope everyone had a wonderful Easter! I spent the weekend at home with my family–my oldest brother, Andy, was even able to fly in from Atlanta. We had a delicious brunch on Sunday at the country club, then went home to soak up some sun by the pool. You could say I resemble a lobster right now.

Since my brother, Matt, had to work on Easter, we had a family dinner on Saturday night. We ate this pork tenderloin with grilled pineapple salsa, and Andy made these unbelievable Brussels sprouts cooked in bacon grease and topped with bacon crumbles and golden raisins. Now that’s one way to get me to eat Brussels sprouts! I wasn’t able to snap a photo since we gobbled them up so quickly, but I’m sure I’ll make them soon. :)

Petting zoo at the country club. Couldn’t resist.

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authentic. [homemade smoky salsa w. chipotle peppers & cilantro]

July 21st, 2011 by | comments

Ever since our family friend Estela made this salsa, we’ve been hooked. The key ingredient is the spicy and smokey dried chile peppers that she brings back for us when she visits home in Mexico.

Though incredibly spicy, we never remove the seeds from the peppers, as that’s where you get all the flavor–that’s even coming from the girl who has a very low spice tolerance.

The salsa is delicious plain with tortilla chips, or in burritos, tacos, eggs (really anything). I’m sure this recipe would still be delicious with dried chiles from the states, as most of you aren’t able to run to the store in Mexico, but the authentic chiles really do make a difference. :)

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