This burrito is the epitome of a fresh, summer meal (unlike my last post). The sweetness of the chicken and corn compliments the slightly spicy tomatillo sauce. Though the recipe was somewhat laborious, it was completely worth it. All of the components were delicious on their own, and even better when combined.
Happy Taco Tuesday! This is a bold statement, but I have to admit that these are some of the best carne asada tacos I’ve ever tasted. The marinade for the meat was divine–I would have been content eating the carne asada alone. I recommend going light on the smoky dried-chili salsa, as it’s pretty dang spicy. But since I have a cold right now, I didn’t mind so much, as it cleared up my sinuses!
Happy Wednesday, everyone! I wish I had exciting news to share, but there’s not much happening over here–just working away and spending lots of time in the kitchen.
This crock-pot shredded chicken is unbelievably simple and you’ll most likely have most, if not all, ingredients on hand. The chicken would be delicious plain, but there’s nothing like a fresh, crunchy homemade taco shell. Am I right?
Happy hump day! Hope everyone is having a wonderful week so far. Per usual, it’s been pretty hectic over here, but I’ve got to say, these tequila-lime mahi mahi tacos made everything much better.
Though the marinade didn’t flavor the fish as much as I’d hoped, the honey-lime sour cream and vinegar-soaked cabbage brought the tacos to life. Serve alongside an ice cold beer and you’ve got yourself the perfect summer meal.
As I’ve said multiple times, I love the versatility of beans. They can be eaten plain, in a tortilla, in a dip, in a casserole…the list goes on. This recipe for Cuban black beans and rice made for a hearty and healthy meal served alongside grilled chicken. Check out another bean recipe I made here.
I spent this past weekend in Palm Springs with a group of friends, so I figured I’d share a few photos. With a temperature of 100-plus degrees, we didn’t get out of the pool very often. :)
Since Cinco de Mayo is tomorrow, what better way to celebrate than to indulge in mass amounts of Mexican fare? I’ve had a bag full of Serrano peppers sitting in my fridge (don’t ask me why) and needed to put them to use. These particular peppers were pretty spicy, so unfortunately, I was only able to get rid of one. Eat the salsa plain with tortilla chips, or throw it in a taco or burrito.
For those with a low spice tolerance, just have a few extra margaritas close by. If you’re looking for more tequila drink ideas, check out Donna’s roundup at The Slow Roasted Italian. While we’re on the subject of tequila, you may as well make these margarita cupcakes. ;)
I apologize for the lack of posts this week. My family lost our 12-year-old golden, Chloe, last weekend. So, needless to say, it’s been a bit rough. This is the first time in 20 years that my family won’t have a pet in the house. We’ll miss Chloe so much, but I know she’s in a better place in doggy heaven. RIP <3
“Grief is like the ocean; it comes on waves ebbing and flowing. Sometimes the water is calm, and sometimes it is overwhelming. All we can do is learn to swim.”
By Estela
Today I bring you episode two of cooking with Estela (would make for a great show on the Food Network, huh?). In addition to her shrimp cocktail, Estela whipped up this pollo en salsa verde with Mexican rice. When I say ‘whipped up,’ I’m using that quite literally–the woman knows her way around the kitchen.
Her chicken verde is full of flavor with a subtle kick from the jalepenos and serranos. If it’s any indication, I’ve eaten the chicken for lunch for the past three days. I most definitely intend on eating it again today.
I hope everyone has a safe and happy New Year. Until next week, happy 2012!!
I’m sure you’ve all had those weeks where you barely have time to breathe. That was definitely the case for me this week. Work was insanely busy (though I did get to spend the day with Jackie Jackson yesterday!), so cooking gourmet meals was out of the question. I did, however, find time to make this simple shredded Mexican chicken.
Though there’s few ingredients, the recipe doesn’t lack in flavor. The chicken is even more delicious after letting marinate in the juices overnight. This is great served for lunch or dinner. :)
I have a couple of people to thank, so I’ll make this quick. In need of a healthy and hearty side dish? Filler for a burrito? Topping for crostini? Dip for chips? Look no more my friends. I leave you in good hands with this recipe.
First, I want to mention the Fairy Hobmother from Appliances Online, who visits blogs and grants wishes. A while back, I left a comment on Angie‘s blog over at Angie’s Recipes, who had just been visited by the Fairy Hobmother. Unexpectedly, I received an e-mail from the Fairy who offered me an Amazon gift card, so I can treat myself to something nice.
Make a wish in your comment on this post and you too could get a visit. Good luck and thank you again, Fairy Hobmother!
Also, thank you to Patricia over at Belle on the Boulevard for passing the Versatile Blogger Award to me, and to Erin over at Dinners, Dishes and Desserts for passing the Butterfly Award to me. xx
