Marinades

Marinades are a wonderful way to flavor meat. They can be simple or involved, depending on your desires, but they’re also a great way to use up ingredients. Have some leftover parsley? Make a marinade. Tomatoes? Make a marinade. An orange? You get the idea. Generally, a marinade is composed of three parts: the oil,

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Peach Salsa

I don’t buy into too many food trends, as you know. I don’t put lavender into ice cream, I don’t like rosemary in cocktails, I like lemongrass only in Thai food, and I don’t stick bacon into everything possible. It will probably be 20 more years before I ever make kale chips. No, I’ll probably

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Green Rice with Corn

For Cinco de Mayo 2017, I made a Mexican-inspired meal, not surprisingly. Mexican and Southwestern foods are some of our favorites, and any excuse to cook a bunch of delicious food and include friends work for us! For the main course, I served buffalo fajitas along with sautéed vegetables, plus I made refried black beans

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Enchilada Sauce

My enchilada sauce is a simple red sauce that is enriched with ancho chile paste and Mexican seasonings. It is a rich and hearty sauce that I make to top black bean enchiladas, or just about any kind of enchiladas or burritos. It’s also good on meat, from chicken to ribs. There are many authentic

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Ancho Chile Paste

Having ancho chile pepper paste is a staple in my house, with as much Mexican and Southwestern cooking that I do. I might just need a couple of teaspoons, say, to season some sour cream or mayo, or about 1/2 cup of it to add to a soup, chili, meat loaf, or enchilada sauce. I

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Pork Chile Verde

Pork chile verde just means pork with green chile peppers, which I’m sure everyone knows. But there’s one other green component that’s typically in a chile verde, and that’s tomatillos. If you’ve never worked with them before, I really think you should at least make this recipe to experience the deliciousness that is a tomatillo.

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Fresh Salsa

We love salsa in our family. All kinds. I guess we’re all Mexican food addicts as well. I found this on Facebook, and it could have been written by anyone of us! On this blog, I’ve posted on home-made salsa, which I can every year, and also an exquisite peach salsa. Both are cooked salsas.

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Refried Black Beans

Today I want to show you something else to do with leftover cooked beans, which I originally wrote about when I posted on black beans. Like I’ve mentioned before, I love beans, and although canned are useful, it’s so easy and so much less expensive to cook your own from dried. So if you are

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Quesadillas

It was my mother who first made a quesadilla in our home about the time I was in high school. Of course, she was the one who did the cooking, but there had never been Mexican food prepared in our home before. She cooked food from a lot of international cuisines, like Greece, Russia, France,

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Queso Chile Verde

According to my Spanish dictionary, queso means cheese in English. I checked just to make sure. Because for a while now I’ve noticed that a queso can imply a warm cheese dip that’s often served with salsa and chips at Mexican restaurants. It’s usually somewhat gelatinous, tasteless, and just plain awful. Why wouldn’t it be?

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