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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 [...]
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This is a standard meal in our house - quick, delicious and flexible.
Flexible: Everything but the beef, seasoning and water is optional, and you can substitute steak, chicken, pork or beans for the beef. Quick: While the ground beef is browning, I prepare toppings and place on the table for everyone to add their own. [...]
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This easy to make seasoning mix tastes better and costs less than commercially-prepared seasoning mixes. Use it with water or any liquid to make a sauce or a marinade. It’s flavorful but not hot or too spicy. You can, of course, adjust any of the spices to suit your taste.
Make a quick single batch for [...]
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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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Kebabs are great for grilling get-togethers because you can do most of the preparation beforehand. They cook quickly and look so beautiful when they come off the grill.
Tex-Mex kebabs are marinated and brushed in sauce made of beer, cilantro and a bit of cumin and peppers to give the meat and vegetables a fresh and [...]
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I’ve been experimenting with marinades and came up with this easy and flavorful marinade to use on beef, chicken, pork and veggies. Because it contains beer and lime juice, it will tenderize beef, and the flavor of the cilantro and onions really comes through. I add hot pepper flakes and the heat is perfect for [...]
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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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I’ve always hesitated to make flan because I don’t have special timbale cups and I still can’t believe an ordinary person can make caramel sauce. But, I recently came across this recipe from Chicago Mexican Food Examiner and the coconut, combined with one-pan cooking, convinced me to give it a try.
I was not deterred by [...]
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These fajitas are easy to prepare and the sauce is very tasty. You could cook it in a regular heavy pan, but the long simmering seems to make the flavor deeper and the meat is very tender. Plus, the slow-cooker is a flexible option for busy days, parties and pot-lucks.
This fajita recipe is largely inspired [...]
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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 [...]
