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I can never have enough coleslaw and I am always looking for variations on standard versions. I developed this recipe as a side to go with Mexican and Tex-Mex recipes, using lime juice and cilantro to give it a southwestern flavor and bell peppers for crunch and color. Add a fresh jalepeno pepper for heat…or [...]
Continue reading about Crispy, Crunchy, Creamy Tex-Mex Coleslaw
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Like really good jazz, this is one of those improvisational dishes, where you have a basic rhythm/ingredients — beans and corn and a simple vinaigrette — and creatively add ingredients for color, texture and taste, and availability if you don’t have time to go shopping.
I had a lot of leftover corn on the cob and [...]
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Black beans have a distinctive but mild flavor that I love. In this simple but tasty dish, black beans are slow-cooked in a simple tomato-based sauce, complimented by cilantro. This simple recipe makes a great side, served with grilled chicken or quesadillas, or it can be served as a main vegetarian dish - goes well [...]
Continue reading about Black Beans in a Crock-Pot, Mildly Spiced
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There are many different interpretations of what a quesadilla is; to me, a quesadilla is simply cheese melted in a tortilla, with all kinds of variations depending on what’s on hand, and how ambitious I am.
According to Wikipedia, “the word comes from Spanish, and literally means “little cheesy thing” or “cheesy” (from queso, or “cheese”, [...]
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The most important thing about making good guacamole is using the best, ripe avocados. Haas — with the bumpy dark green skins – are the best, flavor wise.
How do you know if they are ripe? It’s all in the touch. Press the avocado gently and if it yields slightly (not so soft as butter at [...]
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I love coleslaw and I am fascinated by the many variations out there. I usually have it with mayonaise as the dressing, and I was intrigued by Simply Recipe’s Southwestern Coleslaw, which uses olive oil and rice vinegar. So I made it to go with BBQ beef sandwiches last week and it was very good. [...]
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I started making my own salsa because I love cilantro and most jarred salsas don’t include it, and they usually have too much sugar and salt. This recipe is pretty simple and can be prepared in about ten minutes.
Tomatoes - 1 28-oz can of whole tomatoes (regular, not in pureed sauce)
Onion - 1 small to [...]
