Pork Amarillo

“IF THERE WERE A CHILE TO TASTE LIKE SUNSHINE, THIS WOULD BE IT.” How can you pass up a description like that?!! Back when I discovered the chile pepper paste Gochujang, I spied another international paste called Aji Amarillo. It’s a bright yellow paste, from Peru, made from aji amarillo chile peppers. From Serious Eats,

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Poached Chicken

There are times when it’s easy to purchase a rotisserie chicken, cut up the meat, and use it in soup, a salad, or in enchiladas. Sure, it saves time, but I’ve never purchased one that wasn’t overcooked. Delis have different temperature guidelines than I do. Roasting your own chicken is simple, and I don’t think

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Easy Creamy Vegetable Soup

So many people I know don’t make soups because they think it’s difficult. Hopefully after reading this post, many of you will run to the kitchen, with the most minimum of ingredients, and try out this recipe. All you need is a favorite vegetable that you want to turn into a luscious, creamy soup. Back

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Poblano Roast

Chile peppers are an integral part of Mexican and Southwestern cuisines, and it’s good to get to know them – especially the ones that are readily available to you. One of the most well-known and available chiles is jalapeƱos, which are pretty hot, and tend to scare people. It’s okay if you never want to

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Beef Stock

Do you ever end up with a lot of beef bones? Maybe after de-boning a large roast? If you hate to waste food like I do, try this simple way to make beef stock using bones! It’s so simple, and yet a smart way to take advantage of leftover bones. Preheat your oven to 450

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Achiote Cornbread

When I first tried cornbread after moving to Texas a million years ago, it was way too sweet for me. Unnecessarily sweet. And it was always served with honey butter! But when I began making cornbread from scratch, ignoring the sugar, I liked it much better. Besides, corn is already sweet! The thing I’ve learned

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