The key to bringing big flavor to these Southwest Vegetarian Tacos is to oven roast the veggies.
Virtually any vegetables will work in these tacos, but I love sweet potato, onion and zucchini as my base – I added corn and jalapeño to give it a nice Southwest flavor flare.Continue reading »
To say I love ‘thrifting’ is an understatement. And as a food blogger, I’m not alone. We’ve always got an eye out for unique dishes and props to use for our food photography sessions. I head straight to the dish/cookware section when I enter a thrift store then head to the cookbook shelf. Last week while visiting our local Humane Society Thrift Store I spied this gorgeous cookbook. The cover recipe was for Budín Azteca aka Aztec Casserole which matched this week’s Farmers Market bounty beautifully.Continue reading »
Chicken Chilaquiles. Chee-lah-KEE-less. Chicken-ala-cheese-ness.
There are about a bazillion corn tortillas in a package.
Have you noticed that?
No matter what recipe I make with them, inevitably I will have half a bazillion leftover. That’s what led me to this classic Mexican dish. Chilaquiles are traditionally made from corn tortillas that may have been hanging around for a bit…aka stale.Continue reading »
Once you’ve made a batch of Buffalo Chicken Dip, you’ve opened up endless recipe-twist possibilities. I decided on Buffalo Chicken Taquitos. Warm corn tortillas filled with buffalo chicken dip and a little shredded cheddar…all rolled up and baked into a great new appetizer.Continue reading »
While these aren’t near authentic Huevos Rancheros, they are a nice twist on those wonderful Mexican Ranch Eggs.
I tossed onion, zucchini, and cherry tomatoes in olive oil, oregano, salt and pepper and then roasted them for about 20 minutes until the onions were tender and the tomatoes began to burst.
This mixture took the place of the traditional tomato-chili sauce and refried beans.
You could substitute with whatever fresh veggies you have on hand, after all this is eat of the fridge/pantry week.Continue reading »
It’s funny how one abundant ingredient can spark all kinds of recipe inspiration. For us, it’s what seems to be a never ending bag of Corn Tortillas taking up space in our fridge drawer. Thumbing through my cookbook rack yesterday, I came across my Weight Watchers cookbook and well, let’s just say we may need to visit a couple of these recipes heading into the holidays ;) Tonight we’ll start by adapting a WW Shrimp Tostadas recipe.Continue reading »