Saturday March 8, 2014
The combination of green chiles and chicken is one of my favorites and when you add in the creamy cheese it becomes out-of-this-world. Even kids ask for seconds. These Creamy Chicken Enchiladas are easily made the night before and heated up when you're ready for dinner. Bring it to a potluck for rave reviews (make sure to bring a copy of the recipe because everyone will be asking for it!) You can also make this dish with flour tortillas for a unique twist. But if you make it with flour tortillas, cook and serve it immediately because the flour tortillas will become soggy if left to soak up the sauce for too long. Enjoy!
Friday March 7, 2014
You are going to love the flavors of spicy and smoky chipotle chiles and the texture of shredded chicken in these Chipotle (say chip-ote-lay) Chicken Enchiladas. Melted cheese, garlic and onion only add to the unique taste. And if that weren't enough, these enchiladas are so easy to make, but they taste like you've spent hours in the kitchen.
Friday March 7, 2014
Now that spring is on its way, you might be thinking about what to plant in your garden. Maybe this year you can grow some of this Mexican herb. It is used to season many dishes including soups, salads and most commonly, beans. Learn all about Epazote including how to pronounce it and its long history. There are also suggestions for where to purchase it and recipes that use Epazote. Try to locate some (or grow it yourself) and make up a batch of Black Beans to taste the distinct flavor it adds.
Friday February 28, 2014
Most people would not think of eating a bowl of hearty stew when it's 100 degrees outside. Nor does a cool, refreshing salad seem like the right choice in the middle of a snowstorm. However, this light Sopa de Lima is just right for any weather. The chicken is satisfying...the broth is light.... and the added tangy flavor of the lime adds zing to just a "regular" chicken soup. Enjoy some tonight whether it's a balmy 80 degrees or a cool 60 degrees, it will be just right.