Per my last post, I took the past two weeks to “chill,” er, well, ahhh, kinda. In all honesty, there are still two little humans running around my house that need frequent attention. Also, in the background of this blog, I have picked up a few clients and odd-jobs that require my time every day.
I have been self-employed one year as of today. Woot woot! May 1, 2015 kicked off what my therapist called “May Play,” a whole month devoted to all play and no work. April 30th was my last day at the “day job” and I was planning to pursue some form of self-employment (though what I would
I don’t know what got into me! Well, I take that back. I published a ton of Mexican-ish recipes over the past two weeks because I adore the culture and cuisine of our neighbors to the south. Despite the fact that Cinco de Mayo isn’t a huge deal in Mexico (no, it’s not their Independence
My friend Shana from Brilliant Sky Bakery asked me a few weeks ago when I was going to do a Passover recipe. My response, “I don’t know any Passover recipes.” So, guess who got herself volunteered to come make Chocolate Covered Toffee Matzah in my kitchen? Ask and ye shall receive. Shana is an expert
If you’re planning your menu for a Cinco de Mayo fiesta, this is probably one of my all-time favorites. Adobo Mexican Rice makes enough to feed a crowd, is inexpensive and the flavors, oh, the flavors! The one speciality kitchen item you need for this recipe is a dutch oven or some sort of cooking vessel
*This Spinach & Artichoke Enchiladas recipe is sponsored by Shamrock Farms, makers of farm fresh, hormone-free dairy products, though all opinions expressed are my own. Seriously, I only endorse stuff that I would actually pay real cash-money to buy for myself. Can I say that we all love Spinach & Artichoke Dip? Whether it’s cold and schmeared
*This Mexican Style Street Corn recipe is sponsored by Shamrock Farms, makers of farm fresh, hormone-free dairy products, though all opinions expressed are my own. Seriously, I only endorse stuff that I would actually pay real cash-money to buy for myself. Thanks to Mexican street food culture, corn on the cobb is having a moment in the
Why is it “Tres Leches?” That’s “Three Milks” en Espanol. In this recipe, similar to most traditional interpretations of the beloved Mexican dessert, those milks are sweetened condensed, evaporated and whole. Each milk imparts a unique characteristic. The sweetened condensed obviously has the sugar punch. The evaporated has that deep essence of dairy. Whole milk adds
*This Jalapeno Queso recipe is sponsored by Shamrock Farms, makers of farm fresh, hormone-free dairy products, though all opinions expressed are my own. Seriously, I only endorse stuff that I would actually pay real cash-money to buy for myself. A big ol’ pot of melty, gooey queso is, in my opinion, required for any Cinco de
Ever since Chef Rich Hinojosa mentioned grilled pineapple on the podcast a few weeks ago, I’ve been obsessed. This is, of course, in line with my new-found love of grilling. We recently inherited a fancy-schmancy new grill and it’s testament to the fact that cooking is more fun when you have the right tools. This puppy
I can’t remember where I came across this clever food hack, but it makes recipes that call for shredded chicken so much easier. I love it when I come across kitchen tricks that repurpose an existing kitchen appliance. I bought a Kitchen Aid hand mixer a few months back to make cleanup for small mixing jobs
What’s the story with these crunchy granola cups? I taught a cooking class all about holiday brunches back in December. In addition to monkey bread and crepes, I also showed the class how to make granola cups to fill with yogurt and fruit. I had used someone else’s recipe, and it was fine, but I
