We are certainly blessed to be living in an era where shortcuts in the kitchen are available to us and I am not knocking those shortcuts, but there is something to be said about taking the long road to delicious. Take pinto beans for example. Yes, the canned variety can be delicious, but a batch made from scratch gives you something to look forward to and fills your home with the aroma of love and tradition.
I've been on a quest this year to find spectacular Latin-inspired one pot recipes and to share them with you. It stands to reason that a pot of frijoles from scratch would be featured at least once. This pinto bean and andouille sausage stew will satisfy even the heartiest appetite.Continue Reading >
It's official, I need more Puerto Rican food in my life. I've been exposed to so very little of it and that's just not right. I need to be more proactive about it and find some recipes I'm not afraid to try on my own.
I'm excited because this week as I was searching for a Latin-inspired one pot recipe, I came across a sort of quickie version of Puerto Rican bacalao stew. However, this one is a quickie version because salted dried cod (bacalao) is used in the traditional Puerto Rican fish stew, but that requires some overnight prep work. This version uses fresh fish for a faster version. I'm in, are you?Continue Reading >
Last night I was freezing. Straight up shivering in my living room. It would have been delightful to curl up on the sofa with a delicious bowl of this warm coconut rice pudding and catch up on my shows, but last night I didn't know how to make it.
I found this recipe today and I'm stoked because not only does it look delicious, but it is easy to make and only takes 20 minutes. Brilliant! With other puddings I normally have to wait for them to cool down before I'm supposed to dig in, but not with this one.
I'm not the kind to make New Year's resolutions, but I am the kind to refocus at the start of a new year. This year my refocus had to do with working less and getting more for my efforts. The year is most definitely not over, but I think I've done a good job thus far. My efforts have extended to all areas of my life including the kitchen.
It's been great because I have used this refocusing as an impetus to find great Latin-inspired one pot recipes and share them with you. This week I'm excited to share a chicken enchilada soup recipe with you that will give you the wonderful flavor of enchiladas without all the work.
Promise you won't laugh if I tell you a secret? I've never cooked with ground pork. I don't know why it had never occurred to me before, it just hasn't been a part of my repertoire, but in my year-long quest to find fabulous one pot recipes and share them with you, I've come across a delicious bistec con aceitunas Iberia a la cazuela that uses ground pork and has me slapping my head in disbelief because it never occurred to me that ground pork could be as versatile as say, ground beef. Live and learn, my friends. Better yet, live, learn and eat something yummy!
I think you and your whole family will appreciate this simple ground pork and green olives one-pot recipe, especially if you've already been cooking with ground pork.Continue Reading >
Sopes are the bomb. I love them, but I have never made them because I was intimidated by them. Making fillings for them I could imagine, but I was intimidated by making the sopes themselves. Well, I just got my hands on a recipe that makes me realize I can totally make sopes and so can you.
This chicken and chorozo sopes recipe is easy to follow and could so easily be adapted to make all sorts of different sopes. I love versatility and sopes.
If you're a big quinoa lover like me then you've probably gone through a trial and error to learn how to cook it perfectly. I certainly remember when it would come out too crunchy or too mushy, and I still have friends asking me the proper way to make it. Looks like the joke is on me because apparently I've been doing it wrong the whole time!
So what is the proper way to make quinoa? Keep reading after the jump to find out.
My year-long quest to gather incredible one-pot recipes with Latin flare and share them with you is going strong. This week's recipe is bound to satisfy even those with the heartiest appetites and includes a recipe for a chunky guacamole recipe to serve on the side. Yummy, yummy, yum, yum.
This chipotle chicken things and chorizo with chunky guacamole recipe is flavorful and works well accompanied by either corn or flour tortillas.
Call me crazy, but I am of the belief that you can wrap just about anything up in a tortilla and call it a meal. I will admit that there are a few exceptions, like I wouldn't wrap cereal in a tortilla or maybe I would if I could drizzle it in honey and then deep-fry the whole thing and sprinkle the finished product with sugar and cinnamon. See what I mean? Just about anything works encased in a tortilla, so making a one pot meal like chicken and pepper fajitas and then wrapping them up in a tortilla is right up my alley. Perhaps you like to hang out in alleys lined with tortillas as well? If so, follow me!Continue Reading >
There are some days when the thought of cooking makes me want to cry. Why? Because some days I'm tired and cooking seems like a daunting tast until I remind myself that making a delicious and satisfying meal does not have to be hard. Sometimes it can actually be super easy.
That's what this recipe for Mexican pasta salad is; it is super easy and super delicious. En un dos por tres, you can make this wonderful dish that only has five ingredients in it and still have time to sit for a second. I love it. It is also perfect for Lent or days you want to give meat a rest.